Pickled Squash Recipe - Allrecipes.com
Pickled Squash Recipe
  • READY IN 4+ hrs

Pickled Squash

Recipe by  

"Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe."

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Ingredients Edit and Save

Original recipe makes 4 pint jars Change Servings

Directions

  1. In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.
  2. Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.
  3. Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin 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.
Kitchen-Friendly View
  • PREP 4 hrs
  • COOK 5 mins
  • READY IN 4 hrs 5 mins

Footnotes

  • For safety when canning and preserving foods, contact your local extension for processing times in your area that will be specific to your altitude.
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Reviews More Reviews

Most Helpful Positive Review
Feb 29, 2008

I haven't used this recipe. But have used one like this in some ways. I too had mush. What I do, is let mine just strike good boil and can them. never have a problem. I love pickled squash..I never do the 10 min thing..Makes a mess...Yummmy

 
Most Helpful Critical Review
Dec 06, 2006

I made 2 batches of this. The first i followed the recipe to a "T" and came out with pickled mush. The second time i left the squash raw and it was fantastic. I would recommend not cooking the squash.

 
Nov 10, 2011

This is a bit too sweet for my taste, but still good. To those reviewers that felt it came out mushy, the key is to only boil the brine. When it says to bring to a boil again: drain the vegetables, boil the liquid, spoon the vegetables into the jars, and pour the boiled liquid over them. This is a great method for cucumber pickles as well, because it allows the vegetables to release all their little bubbles, and then allows you to boil off any impurities that may spoil the final product.

 
Jul 22, 2011

Great! Followed brine exactly & wouldn't change- otherwise sliced 10 cups yellow squash thinly on mandolin, one large candy onion, no g.pepper. Didn't measure salt, just sprinkled canning salt to squash/onion mixture then tossed occasioanally for almost 2 hours, drained, packed jars, then added boiled brine. Heated lids and allowed to seal without coldpacking, period. I know some would say this is unsafe, but we ate a pint tonight and will refrigerate and eat the rest soon. These turned out great, like bread and butter and we love! Thank you!

 
Jun 03, 2010

This is awesome just as is! Followed the recipe exactly.

 
Jun 25, 2010

WOW!! So simple and good!! I am a new "canner" and I was so excited when I found this. They turned out so so so good. How long until I can eat them???

 
Jul 16, 2012

I've made these three times now. In the first, I used the recipe for sugar, but in the second two versions I reduced it by half. I;ve used scalliosn and red pepper in place of green pepper and onions. Also, added a little more mustard seed and accidentally used celery salt instead of celery seed in one batch. Both versions worked out very well. I agree with the previous reviewers who state to leave the squash raw. I even cut it a little thicker than normal to make sure it stays crisp.

 
Jun 14, 2012

These are wonderful!! I sliced the squash & onion in thin rings - added a some long, shaved carrot slices for pretty color. Simply delsih and very easy! Will be making alot of this with all my garden squash!

 

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Nutrition

  • Calories
  • 524 kcal
  • 26%
  • Carbohydrates
  • 129.8 g
  • 42%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.5 g
  • 2%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 6986 mg
  • 279%

* Percent Daily Values are based on a 2,000 calorie diet.

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