Squash Pickles With Zucchini or Yellow Summer Squash

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/10/23
Squash Pickles With Zucchini or Yellow Summer Squash

The Spruce / Eric Kleinberg
Prep: 20 mins
Cook: 25 mins
Resting: 2 hrs
Total: 2 hrs 45 mins
Servings: 12 servings
Yield: 3 pints

These squash pickles are very easy to prepare with yellow squash or zucchini, or a combination of both. 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.

Ingredients

  • 2 pounds zucchini, or summer squash, or combination of both, sliced into rounds, 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

  • 1 teaspoon celery seed

  • 1 teaspoon ground turmeric

  • 2 teaspoons mustard seed

Steps to Make It

  1. Gather the ingredients and canning equipment.

    Squash Pickles With Zucchini or Yellow Summer Squash ingredients

    The Spruce / Eric Kleinberg

  2. Place zucchini or summer squash and onions in a large nonreactive pot; add the pickling salt and enough water to cover. Let stand for 2 hours.

    Place zucchini or summer squash and onions in a large pot

    The Spruce / Eric Kleinberg

  3. Pour the mixture into a colander; rinse well with cold water and drain thoroughly.

    zucchini, squash and onion in a colander

    The Spruce / Eric Kleinberg

  4. Return the rinsed squash to the nonreactive pot.

    zucchini, squash, and onions in a pot

    The Spruce / Eric Kleinberg

  5. Pour the vinegar into a 2-quart saucepan and bring to a boil and stir in 1 cup of the sugar, celery seed, turmeric, and mustard seed.

    vinegar, sugar, celery seed, turmeric, and mustard seed in a pot

    The Spruce / Eric Kleinberg

  6. Pour the hot vinegar over the squash and onions. Taste and add up to 1 cup additional sugar depending upon your preference. Let stand for 2 hours.

    vegetables in a pot

    The Spruce / Eric Kleinberg

  7. Meanwhile, prepare the jars and lids. Wash the jars and lids in hot, soapy water. Fill a large canner with water.

    prepared jars and lids

    The Spruce / Eric Kleinberg

  8. Place a rack in the pan and add the jars. Bring to a simmer. Turn the heat down to low to keep the jars hot.

    jars on a rack in a pot filled with water

    The Spruce / Eric Kleinberg

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

    jar lids in a pot with water

    The Spruce / Eric Kleinberg

  10. Bring the squash and vinegar mixture back to a boil, cook for 5 minutes then remove from the heat.

    vegetables in vinegar mixture in a pot

    The Spruce / Eric Kleinberg

  11. Pack the boiled 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.

    Squash Pickles With Zucchini or Yellow Summer Squash in jars

    The Spruce / Eric Kleinberg

  12. 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. Keep the water at least 1 inch above the tops of the jars, adding extra boiling water to cover, if necessary. Serve and enjoy.

    Squash Pickles With Zucchini or Yellow Summer Squash in jars, in a pot with boiling water

    The Spruce / Eric Kleinberg