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+ servings
Course: Side Dish, Snack
Cuisine: American
Servings: 2 pints
Prep Time 20 mins
Cook Time 20 mins
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.


  • 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.

Nutrition Facts

Calories: 500kcalCarbohydrates: 118gProtein: 6gFat: 2gSaturated Fat: 1gSodium: 3503mgPotassium: 1123mgFiber: 5gSugar: 110gVitamin A: 786IUVitamin C: 70mgCalcium: 101mgIron: 2mg
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