Real Recipes From Real Home Cooks ®

pickled squash salad

(1 rating)
Recipe by
Stacey Lawson
New Orleans, LA

With so much produce from the garden this summer I was looking for a different way to enjoy zucchini and squash. This is what I came up with, very easy and simple flavors that carry big flavor!

(1 rating)
yield 6 -8
prep time 15 Min
cook time 2 Hr
method Refrigerate/Freeze

Ingredients For pickled squash salad

  • 1 c
    apple cider vinegar
  • 1 c
    olive oil
  • 2 Tbsp
    parsley, minced
  • 2 Tbsp
  • 1 tsp
  • 1 tsp
    garlic powder
  • 1/4 tsp
    cayenne pepper
  • 1 tsp
  • 3 lg
    yellow squash, sliced thin in half cirlces
  • 1 lg
    zucchini, sliced then in half circles
  • 1 md
    onion, sliced thin in half circles
  • parmesan cheese

How To Make pickled squash salad

  • 1
    In a bowl, whisk together vinegar, oil, parsley, horseradish, garlic, sugar, salt, and cayenne.
  • 2
    Place thinly sliced vegetables in a large storage container. Pour dressing over the veggies, put on the lid, and shake to coat.
  • 3
    Taste for salt and pepper, you can eat it now but it is better if you let it marinate for a couple hours.
  • 4
    Sprinkle with parmesan cheese to serve.