Summer Squash Pickles

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Sherry Yates Young/Shutterstock
The Editors
6 pints
Preparation Method
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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

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
  1. Soak squash, onions, and green pepper in 2 quarts of salted water for 2 hours. 
  2. Drain.


3 cups sugar
2 cups apple cider vinegar
2 tsp celery seed
2 tsp mustard seed
  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.
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The Almanac Chefs

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