PICKLED SQUASH BLOSSOMS: Refrigerated

Pickled Squash Blossoms are a very spectacular and delicate concoction. Using a few simple ingredients you can transform something that normally rots on the vine into a flavorful and interesting food.

Refrigerated pickled squash blossoms does not involve fermenting. Instead, it relies on a simple pickling process using vinegar, salt, and sugar to preserve the squash blossoms and infuse them with flavor.

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When my wife approached me with this idea it was a little surprising. We had never come across this before and it intrigued me right away.

We had the ingredients available in our pantry and in our garden. The male blossoms of squash and pumpkin plants are abundant, beautiful, and not too often used by gardeners.

Trying the first one was extremely surprising and I cannot stress this enough. It is so so delicious. It is exciting to find something like this that has a world of possibilities and most people have not even tried it.

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Have you ever tried layering pickled squash blossoms onto your sandwiches? They add a delightful crunch and tangy kick that I find perfectly complements a variety of sandwich fillings, like grilled veggies, cheese, avocado, and deli meats.

Planning a cheese board? you have to try pairing pickled squash blossoms with a variety of cheeses, crackers, nuts, and fruits. Not only do they serve as a refreshing palate cleanser between bites of rich cheese, but they also enhance the visual appeal of your presentation. Your guests will be impressed!

You can also use pickled squash blossoms to top your homemade or store-bought pizza. Trust me, they add a tangy contrast to the richness of melted cheese and savory tomato sauce. kind of like a pickled banana pepper.

INGREDIENTS TO MAKE PICKLED SQUASH BLOSSOMS

• 4 cups water
• 2 cups white vinegar
• 1/4 cup kosher salt
• 1/4 cup granulated sugar
• 4 cloves garlic, smashed
• 2 teaspoons whole black peppercorns
• 2 teaspoons mustard seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 teaspoon whole cloves
• 2 bay leaves
• 20-30 fresh squash blossoms, stems removed

HOW TO MAKE PICKLED SQUASH BLOSSOMS

1. Thoroughly wash the blossoms. We are only using male blossoms. Squash and pumpkin plants grow fruit-bearing female flowers and many male flowers which pollinate the female flowers.
   
2. In a large saucepan, combine the water, white vinegar, kosher salt, and granulated sugar. Bring the mixture to a boil over medium heat, stirring occasionally until the salt and sugar are dissolved. Remove from heat and let it cool to room temperature.
3. In each clean half-gallon jar, place a few smashed garlic cloves, black peppercorns, mustard seeds, coriander seeds, red pepper flakes, whole cloves, and a bay leaf.
   
4. Once the brine has cooled, pour it over the squash blossoms in the jars, ensuring they are completely submerged.
   
5. Seal the jars tightly with lids and place them in the refrigerator.
6. Allow the pickled squash blossoms to marinate in the refrigerator for at least 48 hours before consuming. They will continue to develop flavor over time and can be stored in the refrigerator for up to 2 weeks.
7. Enjoy the pickled squash blossoms as a tasty addition to salads, and sandwiches, or as a unique garnish for various dishes!

Did you know that squash blossoms have a long culinary history, especially in Mediterranean and Latin American cuisine. In places like Italy and Mexico, where squash is grown a lot, people prize their delicate flavor and use them in quesadillas, soups, and salads.

Squash blossoms are low in calories and rich in essential nutrients such as vitamins A, C, and K, as well as minerals like calcium, magnesium, and potassium. These nutrients are important for maintaining overall health and supporting various bodily functions.

Yield: 6 SERVINGS

PICKLED SQUASH BLOSSOMS

Print

Pickled Squash Blossoms are a very spectacular and delicate concoction. Using a few simple ingredients you can transform something that normally rots on the vine into a flavorful and interesting food.

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time 2 days

Total Time 2 days 50 minutes

Ingredients

• 4 cups water
• 2 cups white vinegar
• 1/4 cup kosher salt
• 1/4 cup granulated sugar
• 4 cloves garlic, smashed
• 2 teaspoons whole black peppercorns
• 2 teaspoons mustard seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 teaspoon whole cloves
• 2 bay leaves
• 20-30 fresh squash blossoms, stems removed

Instructions

1. In a large saucepan, combine the water, white vinegar, kosher salt, and granulated sugar. Bring the mixture to a boil over medium heat, stirring occasionally until the salt and sugar are dissolved. Remove from heat and let it cool to room temperature.
2. While the brine is cooling, prepare the squash blossoms by gently removing the stems and any insects. Rinse the blossoms under cold water and pat them dry with paper towels.
3. In each clean half-gallon jar, place a few smashed garlic cloves, black peppercorns, mustard seeds, coriander seeds, red pepper flakes, whole cloves, and a bay leaf.
4. Carefully pack the squash blossoms into the jars, ensuring they are not crushed or tightly packed.
5. Once the brine has cooled, pour it over the squash blossoms in the jars, ensuring they are completely submerged. If necessary, use a clean utensil to press down on the blossoms to remove any air bubbles.
6. Seal the jars tightly with lids and place them in the refrigerator.
7. Allow the pickled squash blossoms to marinate in the refrigerator for at least 48 hours before consuming. They will continue to develop flavor over time and can be stored in the refrigerator for up to 2 weeks.
8. Enjoy the pickled squash blossoms as a tasty addition to salads, sandwiches

Notes

• Most of these ingredients are optional. The only ingredients that are necessary are blossoms, water, vinegar, and salt. The rest is up to what you like and what you have available to you.
• The flowers that have a fine tip have not opened yet. The flowers that have a loose end have opened and closed and can occasionally trap insects like bees, ants, and wasps.

Nutrition Information:

Serving Size:

1 cup
Amount Per Serving: Calories: 5Carbohydrates: 1g

Did you make this recipe?

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Eligh Miller-Polivka

Hello everyone, welcome to my neck of the woods! My name is Eligh, I was born in Portland, Oregon, and I love to forage! From when I was very young, my father took me out picking mushrooms, fishing, and camping. He loved to forage for mushrooms, and so naturally, I developed a keen eye for mushroom identification. After meeting my lovely wife on the Oregon coast, I started spending all of my free time out in the woods with plant, mushroom, and tree identification books. After some time I was able to identify every tree, plant, and mushroom that I came across. I learned their uses, both by native Americans and settlers alike. At this time, I also began fishing for salmon, trout, and different species of coastal rockfish. I always felt a strong sense of pride to be able to harvest a wide variety of wild edibles to suit my palate, and then harvest some natural bait and catch a fish, even how to make hooks and line using plants and trees that grow on the river bank.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh

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