Ruth'S Squash Pickles
Sweet and tangy squash pickles with onions and peppers, perfect for adding zest to sandwiches, salads, or as a tasty condiment for summer meals.
Ingredients
Instructions
- Place sliced squash, sliced onions, and diced green bell peppers in a large container with 1/2 cup salt.
- Cover with water and ice cubes.
- Refrigerate for 3 hours.
- Mix sugar, vinegar, celery seed, and mustard seed and bring to a boil.
- Drain the squash mixture and rinse.
- Pour the liquid mixture over the squash and boil for 7 minutes.
- Pour into jars and seal.
Tips & Substitutions
To enhance the flavor of Ruth's Squash Pickles, consider adding a pinch of turmeric for a vibrant color and a hint of warmth. If you prefer a milder pickle, reduce the vinegar slightly and substitute with apple cider vinegar. Ensure to slice the squash uniformly for even pickling. For a twist, you can also incorporate some sliced jalapeños for a spicy kick, making them a great addition to any barbecue spread.
Serving Suggestions
Ruth's Squash Pickles make a delightful addition to summer picnics or barbecues. Serve them alongside grilled meats or as a tangy topping for sandwiches and burgers. They pair beautifully with American recipes like Fried Pie Pastry or can add a zesty crunch to salads such as Apple Raisin Slaw. Enjoy them as a vibrant side, adding color and flavor to any meal.
Storage & Reheating
Store the sealed jars of squash pickles in a cool, dark place. Once opened, keep them refrigerated and consume within two weeks for the best flavor. If you have leftovers, they can be reheated gently in a saucepan over low heat, or enjoyed cold right out of the jar as a refreshing side dish.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth'S Squash Pickles contains roughly 332 calories, with 4g protein, 68g carbohydrates, and 1g fat. It is an excellent source of vitamin C (31% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of potassium and iron. It also contributes 6g of dietary fiber toward your daily target.
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 other types of squash for this recipe?
Yes, you can use other varieties of squash such as zucchini or yellow squash. Just be sure to adjust the slicing size for even pickling. Each type will offer a unique flavor and texture, allowing you to customize the pickles to your preference.
How long do the pickles last after opening?
Once opened, Ruth's Squash Pickles should be stored in the refrigerator and consumed within two weeks. Keeping them refrigerated will help maintain their crunch and flavor, ensuring you enjoy every bite.
Can I reduce the sugar in the recipe?
Absolutely! You can reduce the sugar to suit your taste preferences. If you want to cut back significantly, consider using a sugar substitute like stevia or monk fruit sweetener, but be aware that this may slightly alter the final flavor and texture of the pickles.
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).