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Pickled Squash Recipes

Ingredients

  • 8 cups sliced squash
  • 2 cups sliced onions
  • 1 Tbsp. salt
  • 1 3/4 cups sugar
  • 1 cup cider vinegar
  • 1/2 cup chopped sweet green pepper
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  • 1/2 tsp. celery seed
  • 1/2 tsp. mustard seed

Directions

Sprinkle salt over squash and onions. Let stand 1 hour. Combine remaining ingredients in large saucepan and bring to a boil. When boiling, pour over squash and onions. Return mixture to pan and bring to a boil. Pack in jars and seal.

By Robin from Washington, IA

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Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

July 22, 2014

I used your recipe for pickled squash. When finished I vacuum seal the lids on, not your typical canning method. Do you think they will be good this winter kept on a storage shelf?

By Edward S.

Answers

July 28, 20140 found this helpful

I don't think it's a very good idea to keep them on the shelf. I think they will be better in the frig. I do believe the heat in (canning or pickling) is what kills the germs.

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August 6, 20140 found this helpful

You can not vacuum seal any wet foods.

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I am looking for a recipe for homemade yellow type squash pickles.

Thank you,
Jodi from Texas

Answers

June 21, 20060 found this helpful

I couldnt find the exact one you were looking for but I did find this one in my recipe box.
Pickled veggie salad
3 med zucchini
3 med yellow summer sqash
1 small red onion
salt
2 med carrots
1 small red bell pepper
1 to 1 1/2 cups grandulated sugar
1 1/2 cups cider vinegar
1 1/2 tbs pickling spice

1. Cut zucchini and yellow sqash into 1/8 inch thick slices. Cut onion into very thin slices.
2. Layer zucchini, squashand onion around inside of corlander. Sprinkle veggies with salt; let stand in colander for about 30 min. Rinse well with cold water; drain veggies thoroughly. Pat the veggies dry with paper towels.
3. Cut carrots into 1/8 inch thick slices. Cut bell pepper into thin strips.
4. Mix vinegar, sugar and pickling spice in medium saucepan. Bring to a boil over high heat. Add carrot slices and bell pepper strips; bring to a boil. Remove saucepan from heat; cool mixture to room temperature.
5. Add zucchini squash and onion to carrot mixture.
6. Spoon veggie mixture(including liquid) into washed and sterilized jars. Tightly cover jars and keep in fridge for up to 3 weeks.

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June 29, 20060 found this helpful

I made yellow squash pickles once. They turned out beautifully. Had lots of compliments on them. I simply used a regular Bread & Butter Pickles recipe. Just substituted yellow squash for the cucumbers the recipe called for. Best of Luck!!

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July 22, 2014

I ran out of sugar so I used maple syrup. I like it very much. I used 1 and half cup of maple syrup, and increased my vinegar to 1 and half cup to make up for the less syrup. What do you think, will it work? I hope so, I can't handle the sugar but the maple I can.

By Edward S.

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May 24, 2012

I need a good recipe for pickling squash.

By Nelda

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Can I use Mrs. Wages Bread and Butter Pickle recipe/seasoning to make pickled squash or squash relish? Has anyone ever used it and how did it turn out?

By natalie from UT

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Archives

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August 24, 2010

Does anyone have a recipe for squash pickles? These are made with the yellow crookneck squash with onions and made like pickles.

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