How to Make Pickled Squash - A Step-by-Step Guide

One of the best ways to preserve the freshness and flavors of summer squash is through pickling. Whether you have an abundance of squash from your garden or simply love the crisp and tangy taste of pickled vegetables, this recipe for pickled squash is a must-try. The combination of fresh squash, aromatic herbs, and tangy pickling brine results in a delicious and versatile condiment that can be enjoyed in a variety of ways.

This recipe is a great way to use up an excess of summer squas...

Read more Snack recipes

Ingredients

  • 2 ½ pounds young yellow squash and zucchini, sliced into rounds
  • 2 small onions, thinly sliced
  • 1 green bell pepper, seeded and sliced into strips
  • ¼ cup salt
  • 2 ¼ cups white sugar
  • 2 cups distilled white vinegar
  • 2 teaspoons mustard seed
  • 1 teaspoon ground turmeric
  • 1 teaspoon celery seed

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Additional Time: 4 hrs
  • Total Time: 4 hrs 55 mins
  • Servings: 4
  • Yield: 4 pints

  • Combine squash, onions, and bell pepper in a large aluminum-free pot. Cover with salt and let stand for 2 hours to release liquid, stirring occasionally.
  • Just before the 2 hours are up, combine sugar, vinegar, mustard seed, turmeric, and celery seed in a medium saucepan. Bring to a boil. Drain and pour briny liquid over salted vegetables in the pot. Let stand for 2 more hours.
  • Bring vegetable mixture to a boil. Reduce heat and simmer for about 5 minutes. Ladle into 1-pint sterile jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
  • Process the jars in a simmering water bath to seal completely, about 10 minutes.
  • Nutrition

    525 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Sodium: 9mg
    • Total Carbohydrate: 130g
    • Dietary Fiber: 7g
    • Total Sugars: 115g
    • Protein: 4g
    • Vitamin C: 51mg
    • Calcium: 92mg
    • Iron: 2mg
    • Potassium: 741mg