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Summer Squash Pickles

Prep Time:2 Hours
Cook Time:10 Minutes

Nutritional Information

This recipe is a great accompaniment for any meat and cheese plate.


  • 1 pound summer squash, cut into 1/4
  • 1 cup distilled white vinegar
  • 1 tablespoon kosher salt
  • 4 slices lemon
  • 1 teaspoon mustard seed
  • 1 teaspoon dill seed
  • 1/2 teaspoon black peppercorns


  • 1. Combine white vinegar and salt with 1 cup water and bring to a boil.
  • 2. Add mustard seed, dill seed, lemons and peppercorns to the boiled mixture. Boil for 1 minute and remove from the heat.
  • 3. Place the squash in a bowl Pour the hot liquid over the squash and gently mix to distribute the squash evenly.
  • 4. Refrigerate for at least 2 hours or until ready to serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828