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Summer Squash Pickles

Summer Squash Pickles in jars
Image Credit:
Sherry Yates Young/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 pints
Category
Pickles and Preserves
Course
Side Dishes
Preparation Method
Other
Sources
User Submitted

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 onion, thinly sliced
2 cups green pepper, thinly sliced
1 large jar pimento, diced
2/3 cup salt

Instructions

  1. Soak squash, onion, 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 teaspoons celery seed
2 teaspoons 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 Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

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

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