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Pickled Summer Squash

Given our insane abundance of summer squash from our garden, we have been trying out different recipes. This one is the clear winner.

For 4 pint jars.


1/4 c salt

2 1/2 pounds of yellow squash or zucchini

1 green bell pepper, in strips

2 small onions, thinly sliced

2 1/4 c white sugar

2 c distilled white vinegar

2 tsp mustard seed

1 tsp ground turmeric

1 tsp celery seed

In a large, non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt and let stand for two hours to release liquids. Stir occasionally.

Combine the sugar, vinegar, mustard seed, turmeric, and celery seed in a saucepan. Bring to boil.

Drain the salty liquid from the vegetables.

Pour the spice brine over the vegetables and let stand for two more hours.

Bring to a boil again and simmer for about 5 minutes.

Ladle into 1-pint sterile jars, filling the liquid to within 1/4 inch of the top.

Wipe rims with a clean towel and run a spatula around the inside of the jar to remove air bubbles.

Seal with lids and rings.

Process for 10 minutes in a simmering water bath to seal completely.

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