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Recipe for Summer Squash Pickles | Almanac.com

Summer Squash Pickles

Photo Credit
Sherry Yates Young/Shutterstock
Yield
6 pints
Course
Preparation Method
Sources
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This summer squash pickle recipe is a keeper. It’s worth buying the squash at the market, but if you grow some in the garden, even better! You can use yellow squash and/or zucchini.

From the recipe’s author: “I was a resident of Rockingham County, New Hampshire, for 43 years and moved to Walland, Tennessee, in 1990. With a longer growing season, I needed to find a way to use all my summer squash, which is quite prolific. This recipe is fantastic!”

Preparing the Vegetables

Ingredients
10 cups squash, thinly sliced (no need to peel)
2 cups thinly sliced onions
2 cups thinly sliced green pepper
1 large jar pimento, diced
2/3 cup salt
Instructions
  1. Soak squash, onions, and green pepper in 2 quarts of salted water for 2 hours. 
  2. Drain.

Syrup

Ingredients
3 cups sugar
2 cups apple cider vinegar
2 tsp celery seed
2 tsp mustard seed
Instructions
  1. Combine syrup ingredients and bring to a boil.
  2. Drop drained squash, onion, green pepper, and pimento into the syrup but don’t cook. Mix well.
  3. Put the mix into hot sterilized jars and cover with syrup. Process in water bath for 15 minutes.
About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!