How To Can Squash Pickles

I had never heard of these until my Great Aunt gave some to me to try not too long ago. I don’t even like squash, but one taste of this kind and I was hooked! They tasted, to me, like Bread and Butter Pickles; crunchy and sweet. Yummy!! This recipe makes me want to grow my own yellow squash, just so that I can make my own Squash Pickles!

 

Squash Pickles

  • 9 cups (about 4-5 whole) sliced yellow squash
  • 2 onions, sliced ( 1 cup)
  • 2 med. red peppers, chopped (1 1/2 cups)
  • 2 med. green peppers, chopped (1 1/2 cups)
  • 1/3 c. pickling salt
  • 3 1/2 cups cider vinegar
  • 3 1/2 cups sugar
  • 1 tsp. celery seeds
  • 1 tsp. mustard seeds

In a 6-8 qt. pot combine all of the veggies with the salt, and add enough water to cover. (Note: it’s best to use a stainless steel, enamel, or nonstick pot.) Cover and let stand for 2 hours. Drain mixture well in a large colander. Rinse and drain again.

In the pot, combine the remaining ingredients. Heat to boiling, stirring to dissolve the sugar. Add drained squash mixture. Boil for 5-7 min. Fill hot jars up to 1/2 in. from top with the mixture and cover with hot lids. Screw on lid rings, and hot water bath for 10 minutes.

About Kendra 1132 Articles
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.

19 Comments

  1. Do these require the “canning procedure i.e. hot water bath)”? I have made bread and butter pickles and didn’t need to process. Just filled hot jars and made sure that the lids snapped down and they were fine.

    • Fantastic with hot peppers. I’ve used jalpena, Cheyenne at about 6 each to the recipe to spice up your life for a medium+ hotness. Delicious with any meal. (sliced or added several sole to jar prior to adding squash.

  2. Do they really turn out crunchy?? It sounds like they would be mushy after being cooked for 7 minutes and then in a water bath for 10?

    They sound yummy though! I don’t like yellow squash that much, but I love pickles!

    Can you do a “refrigerator pickle” version of these which is not cooked?

    Rose.

  3. Anyone tried making the squash pickles using leftover dill pickle juice? I’m not sure about adding sugar or not etc…but I have the juice from a big gallon jar and some extra squash……

  4. I made these the other day, and they are delicious…so much so that I’m making another batch today. We have squash coming out our ears, so this was a great idea. It’s a great accent to fresh peas or butter beans. I’m sure it will be really good with our greens this fall, too. Thanks for sharing!

  5. I have squash coming out of my ears! This recipe will be great. I’m getting so tired of steamed, grilled or roasted squash. I must have harvested 20 or so HUGE gold rush squashs from my one plant so far this season. Thanks for the recipe!

  6. I make the same pickles with zucchini, and everyone thinks there cucumbers. A great way to use a veg. that everyone has always got more than they want.

  7. Made these pickles the other day and they were so good that I’m making them again in the next day or two. Took a jar to a church ladies’ meeting and they liked them and had to give out the recipe, too! This recipe makes 5 pints.

    Definitely planting yellow squash next year!

  8. Sure does sound like Bread ‘n Butters (my favorite!) Just goes to show you that a good pickle recipe can make use of a variety of produce you might not usually consider!

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