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Pickled Squash Medley


  • 1 cup water
  • 3 cups white wine vinegar
  • One-half cup sugar
  • 1 teaspoon cumin seed
  • 1 teaspoon coriander seed
  • 1 teaspoon crushed red pepper
  • 1 teaspoon white pepper
  • One-half teaspoon cloves
  • 1 bay leaf
  • 6 cloves of garlic, peeled
  • 1 cup of cauliflower florets
  • 1 cup sliced carrots
  • 1 cup sliced onions
  • 1 cup combined sliced yellow squash and zucchini


  • Bring the vinegar, water, sugar and spices to a boil. In succession, add the cauliflower, carrots, onions and squash, leaving 2 to 3 minutes between each addition of each vegetable. Remove from heat and let cool. Store in refrigerator.