Are you looking for a vibrant and tangy side dish that will elevate your meals? Look no further than this delightful Pickled Baby Squash recipe! Perfectly suited for vegetarians, vegans, and anyone seeking a gluten-free and dairy-free option, this dish is not only easy to prepare but also bursting with flavor.
In just 25 minutes, you can create a zesty accompaniment that pairs beautifully with a variety of main courses. The combination of crisp baby squash or zucchini, aromatic garlic, and fresh dill creates a refreshing taste that will tantalize your taste buds. The pickling process infuses the squash with a delightful tang from apple cider vinegar, while the black peppercorns add a subtle warmth that rounds out the flavor profile.
This recipe yields two servings, making it an ideal choice for a cozy dinner for two or as a side dish for a small gathering. With only 161 calories per serving, you can indulge guilt-free while enjoying the health benefits of fresh vegetables. Plus, the pickled squash can be stored in the refrigerator for up to two weeks, allowing you to enjoy this delicious treat whenever the craving strikes.
So, gather your ingredients and get ready to impress your family and friends with this simple yet sophisticated Pickled Baby Squash. Bon Appétit!
