Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe.

Recipe Summary

prep:
4 hrs
cook:
5 mins
total:
4 hrs 5 mins
Servings:
4
Yield:
4 pint jars
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.

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  • Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.

  • Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.

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

525 calories; protein 3.9g; carbohydrates 129.8g; fat 1.5g; sodium 9.1mg. Full Nutrition
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Reviews (27)

Most helpful positive review

Rating: 4 stars
03/01/2008
I haven't used this recipe. But have used one like this in some ways. I too had mush. What I do is let mine just strike good boil and can them. never have a problem. I love pickled squash..I never do the 10 min thing..Makes a mess...Yummmy Read More
(70)

Most helpful critical review

Rating: 3 stars
12/06/2006
I made 2 batches of this. The first i followed the recipe to a "T" and came out with pickled mush. The second time i left the squash raw and it was fantastic. I would recommend not cooking the squash. Read More
(160)
32 Ratings
  • 5 star values: 23
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
12/06/2006
I made 2 batches of this. The first i followed the recipe to a "T" and came out with pickled mush. The second time i left the squash raw and it was fantastic. I would recommend not cooking the squash. Read More
(160)
Rating: 4 stars
03/01/2008
I haven't used this recipe. But have used one like this in some ways. I too had mush. What I do is let mine just strike good boil and can them. never have a problem. I love pickled squash..I never do the 10 min thing..Makes a mess...Yummmy Read More
(70)
Rating: 4 stars
11/10/2011
This is a bit too sweet for my taste, but still good. To those reviewers that felt it came out mushy, the key is to only boil the brine. When it says to bring to a boil again: drain the vegetables, boil the liquid, spoon the vegetables into the jars, and pour the boiled liquid over them. This is a great method for cucumber pickles as well, because it allows the vegetables to release all their little bubbles, and then allows you to boil off any impurities that may spoil the final product. Read More
(69)
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Rating: 5 stars
07/22/2011
Great! Followed brine exactly & wouldn't change- otherwise sliced 10 cups yellow squash thinly on mandolin one large candy onion no g.pepper. Didn't measure salt just sprinkled canning salt to squash/onion mixture then tossed occasioanally for almost 2 hours drained packed jars then added boiled brine. Heated lids and allowed to seal without coldpacking period. I know some would say this is unsafe but we ate a pint tonight and will refrigerate and eat the rest soon. These turned out great like bread and butter and we love! Thank you! Read More
(26)
Rating: 4 stars
07/16/2012
I've made these three times now. In the first, I used the recipe for sugar, but in the second two versions I reduced it by half. I;ve used scalliosn and red pepper in place of green pepper and onions. Also, added a little more mustard seed and accidentally used celery salt instead of celery seed in one batch. Both versions worked out very well. I agree with the previous reviewers who state to leave the squash raw. I even cut it a little thicker than normal to make sure it stays crisp. Read More
(15)
Rating: 5 stars
06/03/2010
This is awesome just as is! Followed the recipe exactly. Read More
(13)
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Rating: 5 stars
06/25/2010
WOW!! So simple and good!! I am a new "canner" and I was so excited when I found this. They turned out so so so good. How long until I can eat them??? Read More
(13)
Rating: 5 stars
08/22/2013
EXCELLENT be sure to do the vegetable's raw. I've done several batch's and changed things per different taste for different parties I do... one I did cider vinegar with hot peppers and garlic cloves. hubby loved these's and asked for more this year also did as is recipe alittle too sweet but worked well for a wedding party that requested them. also work's really well as a relish... just shred zucchini and follow recipe for sweet relish. for dill use no sugar and add fresh dill and alittle garlic. if you don't want the seeds in your mix putthem into a cheese cloth tied tight and boil with the liquid alot of it what do you like add to the liquid and go from there. Read More
(10)
Rating: 4 stars
10/12/2011
This recipe is very similar to one that I use to make bread and butter cucumber pickles every summer. It's delicious. I've given several jars away already. It made 6 full pints although I may have had closer to 3 pounds of squash. Because I knew I had more squash than the recipe calls for I increased the sugar and vinegar proportionately. We'll be happy to have this in the cellar all winter. Thanks for the recipe. Read More
(9)