Zucchini Squash Pickles With Ginger and Lemongrass

READY IN: 1hr 30mins
Recipe by Rita1652

You have your choice of squash to use for this Asian Style pickles. I used Chi qua Otherwise known as: Hairy melon, fuzzy gourd, Chinese preserving melon, wax gourd, moa qua (hairy gourd). Because I just picked a bunch from my Sister Theresa's garden. Zucchini is great give it a try. Step x step directions and photos here http://www.recipezaar.com/bb/viewtopic.zsp?t=274365

Top Review by Mulligan

I won second place in the 2008 Arvada Harvest Festival with this recipe!! It was easy to put together and a great way to get rid of my zucchini.

Ingredients Nutrition


  1. Slice half the white part of the lemon grass leaving the top long.
  2. Place squash, onions, lemon grass and ginger in a large non-reactive pot; add the salt and enough ice cold water to cover by one inch. I used bottled water.
  3. Let stand for 2 - 4 hours; drain well into a colander with a large pot under to catch the liquid.
  4. Add garlic and chili's to squash in the colander.
  5. In a large saucepan, bring remaining ingredients to a boil; add vegetables. Let stand for 2 hours.
  6. Sterilize your jars, lids, and screw rings.
  7. Bring the vegetables to a boil for 5 minutes; remove the long pieces of lemongrass then fill jars with mixture, leaving half-inch head space. Fill jars to half-inch from top with hot pickling solution. Remove air bubbles. Wipe jar rims. Adjust lids. Process for 10 minutes in a boiling water bath.
  8. Pints or quarts for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude.

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