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Pickled Squash Recipes

Category Vegetables
Many kinds of squash can be preserved by pickling. This page contains pickled squash recipes.


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  • 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
  • 1/2 tsp. celery seed
  • 1/2 tsp. mustard seed


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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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.

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

Thank you,
Jodi from Texas


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
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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Answer this 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.


August 6, 20140 found this helpful

You can not vacuum seal any wet foods.

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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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ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

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.

Thank you,
Jodi from Gary, TX


Pickled Squash Recipe

My husband pickles these crooklike squashes otherwise known as summer squash. All he does is cut them into bite size pieces and put them in canning jars just like you would pickle cucumbers. He uses onions, garlic, and hot peppers, also, in the mixture. He processes them as if you were pickling cucumbers, using the same spices and fluids.


By Martha from VT

Pickled Squash Recipe

  • 2 lbs. fresh firm squash
  • 2 small onions
  • 1/4th cup salt
  • 2 cups of white sugar
  • 1 teaspoon celery salt

  • 1 teaspoon turmeric
  • 2 teaspoons mustard seed
  • 3 cups of cider vinegar

Wash squash and cut in thin slices. Peel onion, then slice very thin and add to squash. Cover squash and onion with water and add salt. Let stand 2 hours and drain. Bring all ingredients to a boil and heat 5 minutes. Pack into jars, leaving 1/2 inch head space. Screw cap on firmly. Process 15 minutes in a boiling water bath. (06/13/2006)

By Faye Clayton.

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Food and Recipes Recipes VegetablesApril 18, 2012
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