yellow squash pickles recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best yellow squash pickles recipe

I have been making yellow squash pickles for years now and they have become a staple in my kitchen during the summer months. When the garden is overflowing with yellow squash I always turn to this recipe because it uses up a lot of squash in a delicious way. My kids actually ask for these pickles on their sandwiches and burgers which makes me happy because they are getting some extra vegetables in their diet without any fuss.

Yellow squash pickles have a mild and slightly sweet flavor that is very different from cucumber pickles. They are crisp and crunchy with a tangy brine that is not too overpowering. The texture holds up really well in the fridge and they stay crunchy for weeks.

I love how the squash absorbs the flavors of the vinegar dill and garlic without losing its own gentle taste. This recipe is perfect for meal prep because you can make a big batch and have them ready for quick snacks side dishes or to add to salads. They are also great for potlucks and family gatherings because everyone seems to enjoy them.

The health benefits are a bonus since yellow squash is low in calories and packed with vitamins A and C fiber and antioxidants. So you can feel good about eating these pickles. The key technique in this recipe is salting the squash slices before pickling.

This draws out excess moisture and helps the squash stay crunchy instead of getting mushy. You just slice the squash toss with salt and let it sit for about an hour then rinse and drain. It is a simple step that makes a big difference in the final texture.

After that the brine comes together quickly on the stove and you just pour it over the squash and let it cool.

Yellow Squash Pickles

4.8 from 1030 votes

These tangy and crisp yellow squash pickles are a wonderful way to preserve summer squash. They have a mild flavor that pairs well with sandwiches and burgers.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time1 hour 25 mins
Servings: 4Cuisine: InternationalCalories: 85 kcal

🥘Ingredients

For the Squash

4 cups yellow squash, thinly sliced
1 tablespoon salt

For the Brine

1 cup white vinegar
1 cup water
1/4 cup sugar
1 teaspoon mustard seeds
1 teaspoon dill seeds
1/2 teaspoon turmeric
1/2 teaspoon black peppercorns
2 cloves garlic, sliced

👨‍🍳Directions

1Place the sliced yellow squash in a large bowl and sprinkle with 1 tablespoon of salt.
2Toss well to coat all the slices.
3Let the squash sit for 1 hour at room temperature.
4This draws out moisture and ensures the pickles stay crunchy.
5After 1 hour, transfer the squash to a colander and rinse thoroughly with cold water to remove the excess salt.
6Drain well and gently squeeze out any remaining liquid.
7Set the squash aside while you prepare the brine.
8In a medium saucepan, combine the white vinegar, water, sugar, mustard seeds, dill seeds, turmeric, black peppercorns, and sliced garlic.
9Bring the mixture to a boil over medium high heat, stirring occasionally to dissolve the sugar.
10Let it boil for 1 minute until the spices are fragrant.
11Pack the drained squash slices into clean mason jars, leaving about 1/2 inch of headspace at the top.
12Pour the hot brine over the squash, making sure the slices are fully submerged.
13Use a spoon to press down the squash if needed.
14Let the jars cool to room temperature, about 30 minutes, then screw on the lids and refrigerate.
15The pickles will be ready to eat after 24 hours but develop more flavor after a few days.
16They will keep in the fridge for up to 3 weeks.

🔧Equipment

Large bowl
Colander
Medium saucepan
Mason jars with lids
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 85 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 1750mg🌾Total Carbs: 18g🥦Dietary Fiber: 2g🍬Sugars: 14g🥩Protein: 2g

📝Notes

Tips: For extra crunch, use a mandoline to slice the squash evenly. You can also add a pinch of red pepper flakes for some heat. These pickles are best enjoyed within 2 weeks for peak crispness.

These yellow squash pickles are always a hit at my house and I love having a jar ready in the fridge for quick snacks or to add to meals. They store well in the fridge for up to three weeks and the flavor only gets better after a few days.

To serve, I like to take them out of the fridge about 15 minutes before eating to take the chill off, which brings out the flavor more. For reheating, these pickles are best served cold so no reheating is needed.

They are perfect on sandwiches, burgers, hot dogs, or as a side to grilled meats and salads. I also like to chop them up and add them to potato salad or tuna salad for extra crunch.

This recipe is always a good idea for any occasion and works well for family gatherings because it is simple to make and everyone enjoys the tangy crunch.

❓ Frequently Asked Questions About Yellow Squash Pickles

1. Can I use other types of squash for this recipe?

Yes, you can use zucchini or pattypan squash in place of yellow squash. The pickling process works well with any summer squash. Just make sure to slice them evenly for consistent texture.

2. How long do these pickles last in the refrigerator?

These pickles will stay fresh in the fridge for up to 3 weeks when stored in an airtight container. The flavor improves after a few days as the brine soaks into the squash. Always use a clean utensil to remove pickles from the jar to prevent spoilage.

3. Do I need to can these pickles for long term storage?

No, this recipe is for refrigerator pickles and does not require water bath canning. They are meant to be stored in the fridge and consumed within a few weeks. If you want to can them for shelf stability, you need to follow a tested canning recipe with proper processing times.

4. Can I adjust the sweetness or tanginess of the brine?

Absolutely, you can adjust the sugar and vinegar amounts to suit your taste. For a tangier pickle, use more vinegar and less sugar. For a sweeter pickle, increase the sugar to 1/2 cup. Keep in mind that the brine should still have enough acidity for preservation.

5. Why did my pickles turn out soft or mushy?

Soft pickles usually result from not salting the squash long enough or not draining them well. Make sure to let the salted squash sit for a full hour and rinse thoroughly. Also, avoid overcooking the brine and do not pack the jars too tightly, as this can crush the squash.

Similar Posts