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Sweet and Tangy Yellow Squash Pickles

Sweet and Tangy Yellow Squash Pickles
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Crisp, sweet and tangy yellow squash pickles made with a flavorful brine of vinegar, sugar, and classic spices. Ideal for sandwiches, sides, or canning.

Ingredients

Scale
  • 4 small yellow squash, sliced 1/4-inch thick (about 3 cups)
  • 1/2 cup thinly sliced red onion
  • 1 tablespoon kosher salt
  • 1 cup granulated sugar
  • 3/4 cup white vinegar
  • 1 teaspoon mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon dry mustard

Instructions

  1. Combine sliced squash and onions in a non-metal bowl. Sprinkle with salt and refrigerate for 1 hour.
  2. Drain vegetables and set aside.
  3. In a saucepan, combine sugar, vinegar, mustard seeds, celery seeds, and dry mustard. Bring to a boil, stirring until sugar dissolves.
  4. Add vegetables to the brine and return to a boil, then remove from heat.
  5. Ladle hot mixture into sterilized jars, leaving 1/2-inch headspace.
  6. Seal with sterilized lids. Process in boiling water bath for 10 minutes, or cool and refrigerate for up to 1 month.

Notes

  • For more color, add a pinch of turmeric.
  • Add sliced jalapeños or pepper flakes for extra heat.
  • Chill at least 24 hours before serving for best flavor.
  • Always use sterilized jars for safe storage.

Nutrition

Keywords: yellow squash pickles, sweet pickles, summer squash, refrigerator pickles, canning vegetables

Find it online: https://grammyrecipes.com/sweet-and-tangy-yellow-squash-pickles/