A delightful twist on traditional pickled squash, this recipe combines sweet and spicy flavors for a unique and vibrant taste.
Slice the zucchini and onions into thin, even slices.
Using a mandoline slicer can help achieve uniform slices for even pickling.
Layer the sliced vegetables in a large bowl, sprinkling each layer with kosher salt.
Salting the vegetables draws out excess moisture, ensuring a crisp texture.
Let the salted vegetables sit for 1 hour, then drain off the liquid.
Press gently on the vegetables to remove as much liquid as possible.
In a large pot, combine the vinegar, sugar, pickling spice, and red pepper flakes. Bring to a boil.
Stir the brine mixture until the sugar is fully dissolved.
Add the drained vegetables to the boiling brine and return to a boil.
Ensure the vegetables are fully submerged in the brine for even flavoring.
Ladle the vegetables and brine into sterilized jars, leaving 1/2 inch of headspace.
Use a funnel to avoid spilling brine on the jar rims.
Wipe the jar rims clean, seal with lids and rings, and process in a hot water bath for 10 minutes.
Ensure the jars are fully submerged in the water bath for proper sealing.
Remove the jars from the water bath and let them cool. Check the seals before storing.
Any unsealed jars should be refrigerated and consumed within two weeks.
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