pickled squash salad

Name: Pickled Squash Salad
Prep time: 15 min
Cook time: 2 h
Yield: 6
Cuisine: American
Ingredients: 1 cup(s) apple cider vinegar; 1 cup(s) olive oil; 2 tablespoon(s) parsley, minced; 2 tablespoon(s) sugar; 1 teaspoon(s) horseradish; 1 teaspoon(s) garlic powder; 1/4 teaspoon(s) cayenne pepper; 1 teaspoon(s) salt; 3 large yellow squash, sliced thin in half cirlces; 1 large zucchini, sliced then in half circles; 1 medium onion, sliced thin in half circles; - parmesan cheese

(1 RATING)

29 Pinches 1 Photo

Stacey Lawson

New Orleans, LA

Updated on Jul 9, 2013

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!

Rate

prep time 15 Min

cook time 2 Hr

method Refrigerate/Freeze

yield 6-8 serving(s)

Ingredients

1 cup apple cider vinegar
1 cup olive oil
2 tablespoons parsley, minced
2 tablespoons sugar
1 teaspoon horseradish
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
3 large yellow squash, sliced thin in half cirlces
1 large zucchini, sliced then in half circles
1 medium onion, sliced thin in half circles
- parmesan cheese

How To Make pickled squash salad

Step 1

In a bowl, whisk together vinegar, oil, parsley, horseradish, garlic, sugar, salt, and cayenne.

Step 2

Place thinly sliced vegetables in a large storage container. Pour dressing over the veggies, put on the lid, and shake to coat.
Step 3

Taste for salt and pepper, you can eat it now but it is better if you let it marinate for a couple hours.
Step 4

Sprinkle with parmesan cheese to serve.
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