Pickled Squash

Pickled Squash

11 Reviews 1 Pic
  • Prep

    4 h
  • Cook

    5 m
  • Ready In

    4 h 5 m

“Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe.”

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Adjust Servings

Original recipe yields 4 pint jars



  1. In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.
  2. Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.
  3. Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.

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Reviews (11)

Rate This Recipe


I made 2 batches of this. The first i followed the recipe to a "T" and came out with pickled mush. The second time i left the squash raw and it was fantastic. I would recommend not cooking the squash.



I haven't used this recipe. But have used one like this in some ways. I too had mush. What I do, is let mine just strike good boil and can them. never have a problem. I love pickled squash..I never do the 10 min thing..Makes a mess...Yummmy



This is a bit too sweet for my taste, but still good. To those reviewers that felt it came out mushy, the key is to only boil the brine. When it says to bring to a boil again: drain the vegetables, boil the liquid, spoon the vegetables into the jars, and pour the boiled liquid over them. This is a great method for cucumber pickles as well, because it allows the vegetables to release all their little bubbles, and then allows you to boil off any impurities that may spoil the final product.

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Amount Per Serving (4 total)

  • Calories
  • 524 cal
  • 26%
  • Fat
  • 1.5 g
  • 2%
  • Carbs
  • 129.8 g
  • 42%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 6986 mg
  • 279%

Based on a 2,000 calorie diet



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Super Squash


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Pan-Fried Squash