These Sweet Yellow Squash Pickles are a mouth-watering summer snack. Whether you’re adding them to a sandwich, serving them on a cheese board, or eating them right out of the jar, you’ll love this pickled yellow squash.

These Sweet Yellow Squash Pickles are a mouth-watering summer snack. #recipe #pickled #squash #yellowsquash #summer

Every time I think about pickling something, that skit from Portlandia comes to mind. “We can pickle that!” Anyone else? (You can watch it here if you have no idea what I’m talking about.)

Anywho, several years ago I came across a recipe for Sweet Yellow Squash Pickles in one of my magazines. I tore it out and have hung onto it since then. Last week when I spotted a basket of yellow squash at the local farmers market, I decided it was finally time to give that recipe a try.

These Sweet Yellow Squash Pickles are a mouth-watering summer snack. #recipe #pickled #squash #yellowsquash #summer

The whole idea of pickling squash was new to me, so I was curious how the pickles would taste. I couldn’t be more pleased with the results. They are delicious!

Sweet Yellow Squash Pickles:

They taste a lot like bread and butter pickles: sweet and vinegary, So good! If you closed your eyes and took a bite, I doubt you could tell they are made from squash.

These Sweet Yellow Squash Pickles are a mouth-watering summer snack. #recipe #pickled #squash #yellowsquash #summer

I also love the red onions in this recipe. They are as wonderful as the squash. Pickling dulls the overly pungent taste of the onion, which might be why pickled onions have become sort of trendy these days. (They seem to be served on tacos a lot.)

As with their regular pickle cousins, these yellow squash pickles would be great served with a sandwich or included with other seasonal snacks on an appetizer board. (They would have been perfect on my Summer Cheese Board!)

These Sweet Yellow Squash Pickles are a mouth-watering summer snack. #recipe #pickled #squash #yellowsquash #summer

These Sweet Yellow Squash Pickles are a mouth-watering summer snack. #recipe #pickled #squash #yellowsquash #summer

However, if you’re anything like me, you’ll be equally happy eating them straight out of the jar. Yum!

You can grab the recipe for these Sweet Yellow Squash Pickles below. Enjoy.

These Sweet Yellow Squash Pickles are a mouth-watering summer snack. #recipe #pickled #squash #yellowsquash #summer

If you like this Sweet Yellow Squash Pickles recipe, you’ll love these:

These Sweet Yellow Squash Pickles are a mouth-watering summer snack. #recipe #pickled #squash #yellowsquash #summer

Sweet Yellow Squash Pickles Recipe:

Sweet Yellow Squash Pickles
Servings: 2 pints   |   Prep Time: 20 mins   |   Cook Time: 20 mins
These Sweet Yellow Squash Pickles are a mouth-watering summer snack. #recipe #pickled #squash #yellowsquash #summer
Did you make this recipe? Leave a review!
4 from 2 votes
These Sweet Yellow Squash Pickles are a mouth-watering summer snack. Whether you're adding them to a sandwich, serving them on a cheese board, or eating them right out of the jar, you'll love this pickled yellow squash.
Ingredients
  • 4 small yellow squash cut in1/4-inch thick slices (about 3 cups)
  • 1/2 cup thinly sliced red onion
  • 1 tablespoon kosher salt
  • 1 cup sugar
  • 3/4 cup white vinegar
  • 1 teaspoon mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon dry mustard
Instructions
  1. In a large non-metal bowl, combine the squash and onion. Sprinkle salt over the vegetables and stir to combine. Cover and chill in the refrigerator for 1 hour. Then, drain the liquid from the vegetables.
  2. In a medium saucepan, combine the sugar, vinegar, mustard seeds, celery seeds, and dry mustard. Bring to a boil and stir until the sugar is dissolved.
  3. Add the squash and onion mixture and then return to boiling.
  4. Remove from heat. Ladle the hot vegetables and liquid into sterilized canning jars.
  5. At this point, the jars can be processed for long-term canning or covered and stored as-is in the refrigerator for up to one month.
  6. Chill at least 24 hours before serving.

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Comments

  • Maureen at

    Michael,

    Do you think that you could substitute zucchini in this recipe? And I love the jars. Where did you find them?

    Maureen

  • Mark at

    They taste just like pickles! I’m obsessed.

  • Meredith at

    Hi, I was wondering if you rinse the salt from the squash and onions after letting them sit together in the salt or do you just drain them and move on to the next step?

    • Michael Wurm, Jr. at

      I did not rinse. Just drained and moved on. 🙂

      xo Michael

      • Meredith at

        I ended up making these before I saw your reply. I rinsed them and they turned out wonderful!!! Hubby and I LOVE them!!!! I’ll be making many more batches with my loads of squash. And this time I will try NOT rinsing! Thanks for the wonderful recipe.
        Have you tried making them with apple cider vinegar? I might try a batch using ACV. I’ll let you know how they turn out!

  • DEBORAH WHIPPLE at

    If you process them is it water bath or pressure cooker????

    • Michael Wurm, Jr. at

      I do a water bath.

      xo Michael

      • DEBORAH WHIPPLE at

        Thanks :;) gunna give it a try today. I’ve always canned at sea level.. I moved to West Texas 2 years ago and my altitude is 3202 ft …. Needless to say I didn’t account for that last year so it was a total failure!!! I think I have my adjustments right this year … add 10 min extra to processing time … fingers crossed lol

  • LAURA at

    Do you think I could regular pickling spice instead of the celery seed?

    • LAURA at

      USE regular pickling spice-SORRY! 🙂

  • sue at

    I just did this recipe two days ago and it is absolutely delicious! My first time at canning anything!! Recently retired and started a garden! Did a small batch to see if we liked it and will be canning more for winter! Can you reuse the pickled juice? Seems like such a waste once the veggies are gone!

  • Melissa at

    I have made two batches of these Pickle’s and the juice keep coming out cloudy. I even used pickling salt in the second batch. They taste wonderful they are just cloudy.

    • Michael Wurm, Jr. at

      My juice is a little cloudy too. It’s just part of the process. 🙂

      xo Michael

  • Meghan at

    What do you mean by “processed for long-term canning” – how do you do this? My partner and I just made this for the first time and we’ve put them in the fridge. Thank you!

    • Michael Wurm, Jr. at

      Canning is the process of heating up the jars (in a canner or hot water bath) in order to make contents shelf stable. There are a couple ways to do this. You can research the techniques online. However, I believe it needs to be done right after adding the ingredients to the jars.

      xo Michael

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