Squash Pickles With Zucchini or Yellow Summer Squash

squash pickles
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Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 8 servings
Nutrition Facts (per serving)
195 Calories
0g Fat
46g Carbs
2g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 195
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 3557mg 155%
Total Carbohydrate 46g 17%
Dietary Fiber 2g 8%
Protein 2g
Calcium 41mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These squash pickles are very easy to prepare with yellow squash or zucchini. The summer squash is sliced and combined with sliced onions and seasonings. Use small squash or zucchini for small rounds.

These are similar to bread and butter pickles, but they're made with squash instead of cucumbers. This recipe makes about 3 pints; the recipe is easily doubled for a larger batch of pickles. These cucumber bread and butter pickles may be made with summer squash or zucchini as well.


  • 2 pounds zucchini or summer squash (sliced, about 7 cups)
  • 2 medium onions (halved and sliced, about 2 cups)
  • 1/4 cup pickling salt
  • 2 cups white vinegar
  • 1 to 2 cups sugar (Start with 1 cup of sugar; pour the vinegar mixture over the squash and onions and stir. Taste and add more sugar (as desired)
  • 1 teaspoon celery seed
  • 1 teaspoon turmeric
  • 2 teaspoons mustard seed

Steps to Make It

  1. Place zucchini or summer squash and onions in a large non-reactive pot; add the salt and enough water to cover. Let stand for 2 hours. Pour the mixture into a colander; rinse well with cold water and drain thoroughly.

  2. In a 2-quart saucepan, bring the vinegar to a boil; pour over the squash and onions. Let stand for 2 hours. Bring to a boil.

  3. Meanwhile, prepare the jars and lids. Wash the jars and lids in hot, soapy water. Fill a large canner with water. Place a rack in the pan and add the jars. Bring to a gentle boil. Turn the heat down to low to keep the jars hot.

  4. Put the lids in a saucepan and cover with water. Bring to a simmer; do not boil. Keep them hot in the barely simmering water until it's time to seal the jars.

  5. Boil the squash for 5 minutes; pack the squash pickles into the hot sterilized jars leaving 1/2-inch headspace. Wipe the edges of the jar with a clean, damp paper towel and seal with the lid and screw-on bands. Do not overtighten. Process pint or quart jars in the boiling water bath for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude. The water should be at least 1 inch above the tops of the jars. Add extra boiling water, if necessary.