Squash Cucumber Pickles
Bright and tangy squash and cucumber pickles with a sweet and sour flavor profile, perfect as a condiment or side for summer meals and family gatherings.
Ingredients
Instructions
- Slice cucumbers, onions, and squash and combine them in a large bowl.
- Add salt and let stand for 3 hours, then drain.
- Combine vinegar, sugar, mustard seed, and celery seed in a saucepan and bring to a boil.
- Add the drained cucumber, squash, and onion mixture to the boiling vinegar mixture.
- Heat until the mixture is simmering.
- Point and pack the hot mixture into sterilized jars.
- Seal the jars immediately without boiling the pickles to prevent them from becoming soft.
Tips & Substitutions
For added flavor, consider incorporating fresh dill or garlic cloves into the pickle mixture. If you prefer a sweeter taste, you can increase the sugar slightly. Substitute the yellow squash with zucchini for a different texture. Ensure to use fresh, firm cucumbers for the best crunch. Also, sterilizing jars properly is essential to prevent spoilage.
Serving Suggestions
These squash cucumber pickles make a delightful addition to summer picnics and barbecues. They pair beautifully with party appetizers like cheese platters or can be served alongside grilled meats. Consider serving with a side of Easy Brisket Roast for a complete meal. They also add a refreshing crunch to sandwiches and burgers.
Storage & Reheating
Store the sealed jars in a cool, dark place for optimal flavor development. Once opened, keep the pickles refrigerated and consume within a few weeks. They can be enjoyed straight from the jar or added to sandwiches. Reheat the pickles gently in a pan if desired, but they are best served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Cucumber Pickles contains roughly 3056 calories, with 64g protein, 575g carbohydrates, and 64g fat. It is an excellent source of vitamin C (425% of the Daily Value), dietary fiber (411% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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
How long do the pickles last once opened?
Once opened, these pickles can last in the refrigerator for about 2 to 3 weeks. Always check for any signs of spoilage, such as off smells or mold before consuming. To maintain their crispness, keep the jars tightly sealed when not in use.
Can I use other vegetables in this recipe?
Absolutely! Feel free to experiment with other vegetables like carrots or bell peppers for added color and flavor. Just ensure that the additional vegetables have similar moisture content to maintain the right texture in your pickles.
What if I want a spicier pickle?
If you prefer a spicy kick, consider adding red pepper flakes or slices of jalapeño to the vinegar mixture. Start with a small amount and adjust to your heat preference. This will give your pickles an exciting twist!
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).