Aunt Flossie'S Squash Pickles
A tangy and sweet homemade squash pickle with onions and spices, perfect for adding flavor to sandwiches, salads, or as a tasty side dish for casual gatherings.
Ingredients
Instructions
- Wash and slice the squash.
- Peel and slice the onions thin.
- Put the squash in a pan and add the onions.
- Cover with water and salt.
- Let stand for 2 hours.
- Drain well.
- Bring all ingredients to a boil, then add the squash, onions, and pepper.
- Bring back to a boil and boil for 5 minutes.
- Pack into hot jars and seal.
- Process in a hot water bath for 15 minutes.
- Remove the jars and ensure lids are tight.
Tips & Substitutions
For added flavor, consider substituting half of the sugar with honey or maple syrup. If you prefer a spicier kick, add red pepper flakes or sliced jalapeños during the boiling step. Always ensure your jars are sterilized before packing to prevent spoilage. If using yellow squash, remember it will yield a slightly different texture and flavor, but still delicious.
Serving Suggestions
These squash pickles are a delightful addition to any meal. Serve them as a tangy side dish with Linda'S Roast for a contrasting flavor. They also pair well with sandwiches, or as part of a charcuterie board. For a refreshing twist, enjoy them alongside a bowl of Party Mix Or Nuts And Bolts during gatherings.
Storage & Reheating
Store the sealed jars of squash pickles in a cool, dark place. Once opened, refrigerate the pickles and consume within two weeks for the best flavor and freshness. To reheat, simply warm them gently on the stove or serve cold as a tangy side dish. They are excellent in salads or alongside grilled meats.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Flossie'S Squash Pickles contains roughly 512 calories, with 12g protein, 127g carbohydrates, and 2g fat. It is an excellent source of vitamin C (372% of the Daily Value), dietary fiber (93% of the Daily Value), and potassium (38% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 930mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of squash for this recipe?
Yes, you can use a variety of squash, such as zucchini or yellow squash. Each type will impart its unique flavor and texture to the pickles, so feel free to experiment based on what you have available. Just ensure they are fresh and sliced uniformly for even pickling.
How long do these squash pickles last?
When properly canned and sealed, these squash pickles can last for up to a year in a cool, dark pantry. Once opened, store them in the refrigerator and they should be consumed within two weeks for the best taste and quality.
What can I serve with squash pickles?
Squash pickles are versatile and can be enjoyed with a variety of dishes. They pair particularly well with grilled meats, sandwiches, or as a side to rich dishes. Consider serving them alongside a fresh salad or as a zesty component in a wrap for a refreshing crunch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).