Yellow Squash Pickle
Bright and tangy yellow squash pickle combines tender squash and onions with sweet and savory spices, perfect as a condiment or side dish for summer meals.
Ingredients
Instructions
- Wash and cut the squash into slices.
- Peel and cut the onions into quarters, then slice very thin.
- Add the squash and onions to a bowl.
- Cover with an inch of water and add salt.
- Let stand for 2 hours.
- Drain thoroughly.
- Bring remaining ingredients (sugar, celery salt, turmeric) to boiling in a pot.
- Pour the hot mixture over the squash and onions.
- Let stand for 2 hours.
- Bring all ingredients to boiling point and cook for 5 minutes.
- Pack the mixture into preheated jars, leaving 1/8-inch headspace.
- Adjust caps and process in a water bath canner at simmer temperature for 15 minutes.
- Cool the jars and test seals.
Tips & Substitutions
For best results, use firm, fresh squash to prevent mushiness during pickling. If you prefer a bit more heat, consider adding a pinch of crushed red pepper flakes. You can substitute the sugar with a natural sweetener like agave syrup, adjusting the amount to taste. Make sure to drain the vegetables thoroughly to avoid watery pickles.
Serving Suggestions
These yellow squash pickles are a delightful addition to summer picnics and barbecues. They pair beautifully with Mary'S Spinach Salad or as a tangy condiment alongside grilled meats. Serve them on a charcuterie board for an added crunch and flavor contrast, or use them in a simple sandwich for an extra zing.
Storage & Reheating
Store the sealed jars of yellow squash pickle in a cool, dark place for up to a year. Once opened, refrigerate and consume within a month. To serve leftovers, simply spoon the pickles onto sandwiches or salads, or enjoy them straight from the jar for a quick snack.
Nutrition & Diet Analysis (per serving)
Each serving of Yellow Squash Pickle contains roughly 571 calories, with 16g protein, 111g carbohydrates, and 11g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (114% of the Daily Value), and potassium (68% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 908mg 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 other types of squash for this recipe?
Yes, while yellow squash is traditional, you can experiment with zucchini or pattypan squash for different flavors and textures. Just ensure they are firm and fresh for the best results.
How long do the pickles last after opening?
Once opened, yellow squash pickles should be kept in the refrigerator and consumed within a month for optimal flavor and texture. Always check for any signs of spoilage before serving.
Can I adjust the sweetness of the pickles?
Absolutely! You can reduce the sugar to suit your taste or replace it with a natural sweetener. Just be mindful that this may slightly alter the texture and flavor balance 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).