Summer Squash Pickles

Recipe for Summer Squash Pickles
Sherry Yates Young/Shutterstock

Preparing the Vegetables


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


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



6 pints

Reader Comments

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clarify "thinly sliced"

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.

summer squash pickles recipe

The Editors's picture

Hi, Freyda. That is an excellent question. We recommend ¼-inch thick slices. Enjoy!


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

how long to store squash pickles

The Editors's picture

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

Walland Tenn

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.

summer squash pickles

Can these receipts be made with splenda instead of sugar for dibetics.

recipe for summer squash pickles

The Editors's picture

Hi, Heather. We do not recommend using Splenda or any other sugar substitutes in this recipe.

summer squash Pickles recipe

is this to be served hot or cold

pickled summer squash

The Editors's picture

Up to you! We add them to burgers and sandwiches or simply serve them as a side.