Pickled Summer Salad: A Southern Favorite
- Cori
- May 29
- 1 min read
Summer Salad (sometimes called just pickled squash - which seems unfair to the peppers and onions) is just the best stuff for a side dish or relish tray on a hot summer day. It is cold, crisp, and tangy, and is A-maz-ing on hamburgers! While this is the traditional recipe, at least as I know it, really any summer veggies can be used; cucumbers, red or green tomatoes, zucchini, okra, radishes, even carrots (thinly slice or shredded) can be used. It's just a great way to preserve some of that wonderful summer freshness for just a little longer. This recipe features the refrigerator method, but it can easily be adapted for waterbath canning to increase it's shelf life.
I hope you enjoy this summertime favorite!
Notes
1
Slice squash, bell pepper, and onion into 1/4" thick slices. In large bowl, toss with salt and set aside to drain for one hour.
2
Combine remaining ingredients in a small saucepan and bring to a boil. Add veggies, return to a low boil, then remove from heat. Immediately transfer to storage container and let cool completely.
3
Store Summer Salad in the fridge. While it can be eaten immediately, the best flavor will come after it is allowed to sit for 3-4 days. Summer salad can be stored for up to a month.
4
To can Summer Salad for longer storage, follow steps 1 and 2, then pack raw veggies into 16 oz canning jars, pour hot brine into jars, and then waterbath for 10 minutes. Summer salad can then be stored up to 18 months.
Instructions
3 Small Yellow Squash
1 Large Red Bell Pepper
1 Medium Sweet Yellow Onion
1/2 tbsp salt
1 cup white vinegar
3/4 cup sugar
3/4 tsp Mustard Seed
3/4 tsp Celery Seed
1 tbsp chopped garlic
Summer Salad
Summer Salad - A Southern Favorite
Cori
Summer salad is a sweet-and-sour Southern tradition. The crisp veggies and fresh taste make this a perfect side dish for summer cook-outs, and a colorful addition to a relish tray. It's an easy and tasty way to preserve a variety of summer veggies. While this is the "traditional" (at least as I know it) recipe, cucumber, red or green tomatoes, radishes and carrots can also be used. This is the refrigerator version, which doesn't require canning, and will last in the fridge for up to four weeks. For longer storage, simply raw pack the veggies in the brine, and waterbath for 10 minutes for 16 oz jars, or 14 minutes for quarts.
Servings :
4 Servings
Calories:
120
Prep Time
10 min
Cooking Time
0-14
Rest Time
0
Total Time
24 minutes
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