Pickled Squash (Yellow)
Bright and tangy pickled squash with onions and peppers, infused with vinegar and spices, perfect as a condiment or side dish for summer meals.
Ingredients
Instructions
- Slice squash into thin slices.
- Add chopped onions and bell peppers to the squash.
- Cover with 1 tablespoon salt and let sit for 1 hour.
- Add vinegar, sugar, celery seed, and mustard seed to the mixture.
- Bring to a boil and cook for 5 minutes.
- Add pimentos for color.
- Pack the hot mixture into sterilized jars and seal.
- Process the jars in a hot water bath for 5 minutes.
Tips & Substitutions
For a twist, consider adding some sliced jalapeños for heat or substituting the squash with zucchini. If you prefer a sweeter profile, increase the sugar slightly. Make sure to use fresh, firm squash for the best texture. Sterilizing your jars properly is crucial for long-term preservation, so ensure they are thoroughly cleaned and heated before filling.
Serving Suggestions
Serve the pickled squash as a bright condiment to grilled meats or alongside charcuterie boards. They pair beautifully with Light Beef Kabobs or can be used as a tangy addition to salads and sandwiches. For an extra flavor boost, try them in a fresh salad topped with feta.
Storage & Reheating
Store the pickled squash in a cool, dark place for up to a year. Once opened, keep the jars refrigerated and consume within 2-3 months. To reheat, simply warm the pickles in a saucepan over low heat, or enjoy them cold directly from the jar as a refreshing snack.
Nutrition & Diet Analysis (per serving)
Each serving of Pickled Squash (Yellow) contains roughly 271 calories, with 6g protein, 66g carbohydrates, and 1g fat. It is an excellent source of vitamin C (105% of the Daily Value), dietary fiber (51% of the Daily Value), and potassium (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 903mg per serving (39% 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 other summer squashes like zucchini or pattypan squash. Just ensure they are fresh and firm for the best texture and flavor. Each variety will offer a slightly different taste and appearance, so feel free to experiment.
How long do the pickled squash need to sit before they're ready to eat?
While you can technically eat the pickled squash after processing, they taste best after sitting for at least 1 week. This allows the flavors to meld and develop, resulting in a more flavorful pickle. For optimal taste, try to wait 2-3 weeks.
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar to suit your taste, but keep in mind that sugar also acts as a preservative in pickling. If you decrease the sugar significantly, the shelf life may be affected. Start with a small reduction and adjust according to your preference.
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).