Pickled Squash

Name: Pickled Squash
Prep time: 30 min
Cook time: 25 min
Total time: 295 min
Ingredients: 2.5 pounds young yellow squash and zucchini, sliced into rounds; 2 small onions, thinly sliced; 1 green bell pepper, seeded and sliced into strips; 0.25 cup salt; 2.25 cups white sugar; 2 cups distilled white vinegar; 2 teaspoons mustard seed; 1 teaspoon ground turmeric; 1 teaspoon celery seed

4.7

(41)

35 Reviews

11 Photos

This awesome recipe for squash pickles lets you enjoy some of that abundant summer squash during the winter months.

Recipe by TAXIDERMYCHICK

Updated on April 25, 2023

11

Prep Time:

30 mins

Cook Time:

25 mins

Additional Time:

4 hrs

Total Time:

4 hrs 55 mins

Servings:

4

Yield:

4 pints

Jump to Nutrition Facts

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

Directions

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.

Tips

For safety when canning and preserving foods, contact your local extension for processing times in your area that will be specific to your altitude.

Nutrition Facts (per serving)

525	Calories
2g	Fat
130g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 525
% Daily Value *
Total Fat 2g	2%
Saturated Fat 0g	1%
Sodium 9mg	0%
Total Carbohydrate 130g	47%
Dietary Fiber 7g	25%
Total Sugars 115g
Protein 4g
Vitamin C 51mg	253%
Calcium 92mg	7%
Iron 2mg	12%
Potassium 741mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.