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.
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.
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.
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!)
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.
If you like this Sweet Yellow Squash Pickles recipe, you’ll love these:
- 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
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.
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.
Add the squash and onion mixture and then return to boiling.
Remove from heat. Ladle the hot vegetables and liquid into sterilized canning jars.
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.
Chill at least 24 hours before serving.