“Summer squash is the perfect canvas for this spicy, floral pickle.” –Sue Li, recipe developer
Recipe information
Yield
4 Servings
Ingredients
2
Tbsp. sugar
1
Tbsp. kosher salt
1
Tbsp. Sichuan peppercorns or 1 tsp. crushed red pepper flakes
2
whole star anise
1
large summer squash, thinly sliced
1
/2 cup unseasoned rice vinegar
Need to make a substitution?
Preparation
Combine vinegar, sugar, salt, peppercorns, star anise, and ½ cup water; stirring until salt and sugar are dissolved. Pack squash into a 16-oz. glass jar. Pour brine over, cover jar, and chill pickles at least 24 hours and up to 2 weeks.
Nutrition Per Serving
Calories (kcal) 20
Fat (g) 0
Saturated Fat (g) 0
Cholesterol (mg) 0
Carbohydrates (g) 6
Dietary Fiber (g) 1
Total Sugars (g) 5
Protein (g) 0
Sodium (mg) 1440