Best Summer Squash Pickle Recipes

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JUDY'S PICKLED SQUASH



Judy's Pickled Squash image

Once you start making them, you begin to see pickle potential in just about everything. That-and an overabundance of fast-growing yellow squash-is what inspired my sister, Judy, to make these unusually gratifying sweet squash pickles. I call for yellow squash here, but you can use any kind of summer squash, from Sundrops and pattypans to zucchini.

Yield makes about 4 pints

Number Of Ingredients 8

2 pounds small yellow or other summer squash, sliced into 1/4-inch rounds
1 onion, thinly sliced
2 red or green bell peppers, cored, seeded and chopped
2 tablespoons kosher salt
3 cups sugar
2 1/2 cups apple cider vinegar
2 teaspoons mustard seeds
2 teaspoons celery seeds

Steps:

  • Place the squash, onion, and bell peppers in a colander, sprinkle with salt, and let drain, covered, for about 1 hour at room temperature. Do not rinse.
  • If preserving the pickles, sterilize four 1-pint heat-tempered canning jars (see Know-how, page 291).
  • Tightly pack the squash, onion, and peppers, alternating layers of vegetables, in the hot jars, leaving about 1/2 inch of headspace to ensure a proper seal.
  • Combine the sugar, vinegar, mustard seeds, and celery seeds in a large pot over high heat and bring to a boil, stirring until the sugar dissolves, for about 1 minute. Pour the hot liquid over the vegetables, maintaining the 1/2-inch headspace.
  • For refrigerator pickles, seal the jars tightly and refrigerate for 2 weeks to allow the flavors to develop before serving. Store in the refrigerator until ready to serve, or for up to 1 month.
  • For preserved pickles, process in a hot water bath for about 15 minutes to vacuum-seal (see Know-how, page 291). Let cool to room temperature, check the seal, and store in a cool, dark place until ready to serve, or for up to 6 months. Refrigerate after opening.

SO-SWEET SQUASH PICKLES



So-Sweet Squash Pickles image

These crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation. -Eleanor Sundman Farmington, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 cups.

Number Of Ingredients 9

3 small yellow summer squash, thinly sliced
1 large sweet red pepper, cut into 1/4-inch strips
1 medium onion, chopped
1 tablespoon salt
1 cup sugar
3/4 cup white vinegar
3/4 teaspoon mustard seed
3/4 teaspoon celery seed
1/4 teaspoon ground mustard

Steps:

  • Place squash, pepper and onion in a colander over a plate; sprinkle with salt and toss. Let stand 1 hour to drain., In a large saucepan, combine remaining ingredients; bring to a boil, stirring to dissolve sugar. Add vegetables; return to a boil. Remove from heat; cool completely., Transfer to a covered container; refrigerate, covered, at least 4 days before serving. May be stored in refrigerator up to 3 weeks.

Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 225mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 1g protein.

SUMMER SQUASH REFRIGERATOR PICKLES



Summer Squash Refrigerator Pickles image

With its spongy texture, summer squash will soak up the spicy flavors in this mix. Experiment with other spices if you wish. I like to use a mix of yellow squash and zucchini. Add the pickled squash to salads, use it as a relish or as a condiment with grains, meat or fish.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, snack, side dish

Yield 2 pints, serving 12

Number Of Ingredients 11

1 cup apple cider vinegar
1 cup water
2 tablespoons raw brown (turbinado) sugar
1 teaspoon kosher salt
2 large garlic cloves, cut in half lengthwise
1 teaspoon black peppercorns
2 teaspoons coriander seeds
2 teaspoons mustard seeds
2 dried red peppers
Several sprigs fresh dill (optional)
1 pound mixed zucchini and yellow squash, sliced thin

Steps:

  • In a small saucepan combine cider vinegar, water, brown sugar, salt and garlic cloves. Bring to a boil, reduce heat and simmer 2 minutes.
  • Meanwhile, divide spices and optional dill sprigs between 2 pint jars or use 1 quart jar. Pack sliced zucchini into the jars, leaving 1/2 inch head space below the rim of the jar.
  • Use hot, sterilized jars. If using pint jars, divide garlic that is in the vinegar mixture between the 2 jars. Pour in the hot vinegar mixture, leaving 1/2 inch below the rim of the jar. Push the squash down into the liquid to cover completely. Seal the jars and leave to cool, then refrigerate for up to 2 months. For best results, don't open for 2 days.

Nutrition Facts : @context http, Calories 44, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 164 milligrams, Sugar 4 grams

PICKLED SQUASH



Pickled Squash image

This in an Emeril Lagasse recipe. I love Emeril! This Pickled squash recipe is a hit with everyone I've given it to.

Provided by Mrs. Hughes

Categories     Lunch/Snacks

Time 1h30m

Yield 6 pints

Number Of Ingredients 7

10 cups summer squash or 10 cups zucchini, sliced
2 cups onions, sliced
kosher salt, for sprinkling vegetables
2 cups white vinegar
3 cups sugar
1 1/2 tablespoons pickling spices
1/2 teaspoon crushed red pepper flakes (optional)

Steps:

  • In a large pot or bowl, layer sliced squash and onions, and sprinkle eash layer generously with kosher salt.
  • Let sit 1 hour.
  • Drain.
  • In large pot combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil.
  • Add squash and onions and return to boil.
  • Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars.
  • Wipe rims and jars clean, and put lids and rings on jars.
  • Process jars in hot water bath for 10 minutes.
  • Remove jars from water bath and allow to cool.
  • Any jars that do not seal should be refrigerated and used withing 2 weeks.

Nutrition Facts : Calories 456.3, Fat 0.4, SaturatedFat 0.1, Sodium 9.3, Carbohydrate 112.4, Fiber 2.8, Sugar 106.7, Protein 2.8

SUMMER SQUASH PICKLE



Summer Squash Pickle image

Make and share this Summer Squash Pickle recipe from Food.com.

Provided by Diana Adcock

Categories     Summer

Time 2h20m

Yield 4 Pints

Number Of Ingredients 10

2 medium onions, thinly sliced
2 red bell peppers (I've never skinned mine) or 2 green bell peppers, skinned and seeded (I've never skinned mine)
2 quarts cross cut zucchini (or other summer squash, 1/2 inch thick)
1/4 cup salt
2 1/2 cups white vinegar or 2 1/2 cups cider vinegar
2 cups sugar
1 teaspoon dry mustard
1 teaspoon turmeric
2 teaspoons celery seeds
1 cinnamon stick, broken up

Steps:

  • Cut onion slices in half and peppers into 1/4 inch by 1 inch strips.
  • Combine squash, onions and peppers and sprinkle with salt, cover with water and let stand 2 hours.
  • Drain, rinse, drain well.
  • Combine vinegar, sugar, and remaining ingredients in a large pot.
  • Bring to a boil, reduce heat and simmer 10 min.
  • Add veg and return to a boil-remove from heat immediately.
  • Quickly ladle veg and liquid into clean hot jars.
  • Leave 1/2 inch head space.
  • Seal.
  • Process 10 minutes in a boiling water bath.

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