Zucchini or Summer Squash Pickles Recipe

Name: Squash Pickles With Zucchini or Yellow Summer Squash
Prep time: 20 min
Cook time: 25 min
Total time: 165 min
Ingredients: 2 pounds zucchini or summer squash (sliced, about 7 cups); 2 medium onions (halved and sliced, about 2 cups); 1/4 cup pickling salt; 2 cups white vinegar; 1 to 2 cups sugar; 1 teaspoon celery seed; 1 teaspoon ground turmeric; 2 teaspoons mustard seed

Prep: 20 mins

Cook: 25 mins

Resting: 2 hrs

Total: 2 hrs 45 mins

Servings: 12 servings

Yield: 3 pints

78 ratings

Write a Review

Add a comment

These squash pickles are very easy to prepare with yellow squash or zucchini, or a combination of both. The summer squash is sliced and combined with sliced onions and seasonings. Use small squash or zucchini for small rounds.

These are similar to bread and butter pickles, but they're made with squash instead of cucumbers. This recipe makes about 3 pints; the recipe is easily doubled for a larger batch of pickles. These cucumber bread and butter pickles may be made with summer squash or zucchini as well.

Pickled Kohlrabi Recipe

Cook Mode (Keep screen awake)

2 pounds zucchini, or summer squash, or combination of both, sliced into rounds, about 7 cups
2 medium onions, halved and sliced, about 2 cups
1/4 cup pickling salt
2 cups white vinegar
1 to 2 cups sugar
1 teaspoon celery seed
1 teaspoon ground turmeric
2 teaspoons mustard seed

Gather the ingredients and canning equipment.

The Spruce / Eric Kleinberg
Place zucchini or summer squash and onions in a large nonreactive pot; add the pickling salt and enough water to cover. Let stand for 2 hours.

The Spruce / Eric Kleinberg
Pour the mixture into a colander; rinse well with cold water and drain thoroughly.

The Spruce / Eric Kleinberg
Return the rinsed squash to the nonreactive pot.

The Spruce / Eric Kleinberg
Pour the vinegar into a 2-quart saucepan and bring to a boil and stir in 1 cup of the sugar, celery seed, turmeric, and mustard seed.

The Spruce / Eric Kleinberg
Pour the hot vinegar over the squash and onions. Taste and add up to 1 cup additional sugar depending upon your preference. Let stand for 2 hours.

The Spruce / Eric Kleinberg
Meanwhile, prepare the jars and lids. Wash the jars and lids in hot, soapy water. Fill a large canner with water.

The Spruce / Eric Kleinberg
Place a rack in the pan and add the jars. Bring to a simmer. Turn the heat down to low to keep the jars hot.

The Spruce / Eric Kleinberg
Put the lids in a separate saucepan and cover with water. Bring to a bare simmer; do not boil. Keep them hot in the barely simmering water until it's time to seal the jars.

The Spruce / Eric Kleinberg
Bring the squash and vinegar mixture back to a boil, cook for 5 minutes then remove from the heat.

The Spruce / Eric Kleinberg
Pack the boiled squash pickles into the hot sterilized jars leaving 1/2-inch headspace. Wipe the edges of the jar with a clean, damp paper towel and seal with the lid and screw-on bands. Do not overtighten.

The Spruce / Eric Kleinberg
Process pint or quart jars in the boiling water bath 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. Keep the water at least 1 inch above the tops of the jars, adding extra boiling water to cover, if necessary. Serve and enjoy.

The Spruce / Eric Kleinberg

Nutrition Facts (per serving)
93	Calories
0g	Fat
21g	Carbs
1g	Protein

Nutrition Facts
Servings: 12
Amount per serving
Calories	93
% Daily Value*
Total Fat 0g	1%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 553mg	24%
Total Carbohydrate 21g	8%
Dietary Fiber 1g	4%
Total Sugars 19g
Protein 1g
Vitamin C 11mg	53%
Calcium 24mg	2%
Iron 1mg	3%
Potassium 237mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.