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Summer Squash Pickles

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

Instructions

  1. Soak squash, onions, 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 tsp celery seed
2 tsp 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

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Donna</span> Mon, 08/18/2025 - 13:24
Where is the Print button?
<span>Susan Good</span> Mon, 06/12/2023 - 15:00
I have had something like this before but it was a relish. Could it be possible to grind it up alittle?
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 06/13/2023 - 16:19

Hi, Susan. Though we have never tried that with this recipe, it sounds reasonable! Just make sure to process it accordingly.

 <span>Freyda Black</span> Fri, 08/27/2021 - 13:28
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.
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 08/31/2021 - 16:22

Hi, Freyda. That is an excellent question. We recommend 1/4-inch thick slices. Enjoy!

 <span>Buddy Choate</span> Tue, 07/06/2021 - 19:37
Can extras be stored in pantry once processed? If so how long
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 08/31/2021 - 16:26

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

 <span>Ina Elaine Henderson</span> Sat, 10/03/2020 - 09:57
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.
<span>Heather Croft</span> Mon, 07/20/2020 - 00:13
Can these receipts be made with splenda instead of sugar for dibetics.
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 07/28/2020 - 14:52

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