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Epicurious

Sweet and Sour Pickles

By Katherine Sacks

2.9

(3)

Image may contain Jar Food Egg and Plant
Photo by Chelsea Kyle, food styling by Katherine Sacks

These spiced-packed pickles are the perfect combination of tart and sweet, great for pre-dinner snacking or to top a sandwich. Yellow squash is delicious, but the brine also works well with cucumbers, zucchini, onions, or mushrooms.

Cooks' Note

Pickles can be chilled in a resealable container for up to 3 weeks.

Recipe information

  • Total Time

    25 minutes, plus cooling time

  • Yield

    5 cups

Ingredients

2 cups apple cider vinegar
1/2 cup (packed) brown sugar
10 whole cloves
3 whole star anise pods
2 tablespoons kosher salt
1 tablespoon dried mustard powder
1 tablespoon mustard seeds
1/2 teaspoon black peppercorns
2 medium yellow squash (about 1/2 pound), thinly sliced crosswise

Preparation

  1. Step 1

    Bring vinegar, brown sugar, cloves, star anise, salt, mustard powder, mustard seeds, peppercorns, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.

    Step 2

    Place squash in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over squash. Let cool to room temperature, then cover and chill at least 2 hours before serving.

TagsCondimentPickleSquashVegetableAniseHerbs & SpicesSideStarterDinnerVegetarianVeganGluten FreeDairy Free30 Minutes or LessMake AheadSimmerEpicurious

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