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Recipe for Summer Squash Pickles | Almanac.com

Summer Squash Pickles

Photo Credit
Sherry Yates Young/Shutterstock
Yield
6 pints
Category
Pickles and Preserves
Course
Side Dishes
Preparation Method
Other
Sources
User Submitted

Summer Squash Pickles
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This summer squash pickles recipe is a great use for extra summer squash or zucchini from the garden.

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 thinly sliced summer squash (or zucchini)
2 cups thinly sliced onion rings
2 cups thinly sliced green pepper
1 large jar diced pimento
2/3 cup salt
Instructions

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

Syrup

Ingredients
3 cups sugar
2 cups apple cider vinegar
2 tsp celery seed
2 tsp mustard seed
Instructions

Combine syrup ingredients and bring to a boil.

Drop drained squash, onion, green pepper, and pimento into the syrup but don’t cook. Mix well.

Put mix into hot sterilized jars and cover with syrup. Process in water bath for 15 minutes.

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Comments

Freyda Black (not verified)

8 months 3 weeks ago

Hi,
This looks like a great recipe but I need one clarification. What really is "Thinly Sliced". Nowadays both mandolines and food processors have slicing blades starting at 1mm thick. Could you give an idea of what is meant by 'slice thinly' in either fractions of an inch or mm? I don't want to wind up with mush!
Thank you.

Buddy Choate (not verified)

10 months 2 weeks ago

Can extras be stored in pantry once processed? If so how long

Hi, Buddy. If you want to store the processed pickles we would recommend using them up within a year.

ina elaine henderson (not verified)

1 year 7 months ago

I grew up in Walland Tenn. I lived with my Grandparents there. My Uncle now lives on the farm where I grew up. I hope you love and enjoy Walland as much as I did. Love your squash pickle recipe.