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Squash Pickles

>27 March 2009
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I had never heard of these until my Great Aunt gave some to me to try not too long ago. I don’t even like squash, but one taste of this kind and I was hooked! They tasted, to me, like Bread and Butter Pickles; crunchy and sweet. Yummy!! This recipe makes me want to grow my own yellow squash, just so that I can make my own Squash Pickles!


Squash Pickles

  • 9 cups (about 4-5 whole) sliced yellow squash
  • 2 onions, sliced ( 1 cup)
  • 2 med. red peppers, chopped (1 1/2 cups)
  • 2 med. green peppers, chopped (1 1/2 cups)
  • 1/3 c. pickling salt
  • 3 1/2 cups cider vinegar
  • 3 1/2 cups sugar
  • 1 tsp. celery seeds
  • 1 tsp. mustard seeds

In a 6-8 qt. pot combine all of the veggies with the salt, and add enough water to cover. (Note: it’s best to use a stainless steel, enamel, or nonstick pot.) Cover and let stand for 2 hours. Drain mixture well in a large colander. Rinse and drain again.

In the pot, combine the remaining ingredients. Heat to boiling, stirring to dissolve the sugar. Add drained squash mixture. Boil for 5-7 min. Fill hot jars up to 1/2 in. from top with the mixture and cover with hot lids. Screw on lid rings, and hot water bath for 10 minutes.

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  • LisaAlso said:

    Sure does sound like Bread ‘n Butters (my favorite!) Just goes to show you that a good pickle recipe can make use of a variety of produce you might not usually consider!

  • Lisa said:

    Do you remember approximately how many jars this made? Thanks!

  • Kendra at New Life On A Homestead (author) said:


    I’m thinking it makes 4 or 5 pints…

  • Alea said:

    I am looking forward to trying this recipe. Thanks for giving me the link.

  • Emma said:

    Made these pickles the other day and they were so good that I’m making them again in the next day or two. Took a jar to a church ladies’ meeting and they liked them and had to give out the recipe, too! This recipe makes 5 pints.

    Definitely planting yellow squash next year!

  • janice said:

    I make the same pickles with zucchini, and everyone thinks there cucumbers. A great way to use a veg. that everyone has always got more than they want.

  • Megan said:

    I have squash coming out of my ears! This recipe will be great. I’m getting so tired of steamed, grilled or roasted squash. I must have harvested 20 or so HUGE gold rush squashs from my one plant so far this season. Thanks for the recipe!

  • Emily said:

    This recipe looks great! I generally don’t like yellow squash, but I could see myself growing them just to make these pickles. ;)

  • Amy said:

    I made these the other day, and they are delicious…so much so that I’m making another batch today. We have squash coming out our ears, so this was a great idea. It’s a great accent to fresh peas or butter beans. I’m sure it will be really good with our greens this fall, too. Thanks for sharing!

  • Kendra at New Life On A Homestead (author) said:

    Amy, So happy to hear you tried them, and enjoyed them!!

  • Rudi Pittman said:

    Anyone tried making the squash pickles using leftover dill pickle juice? I’m not sure about adding sugar or not etc…but I have the juice from a big gallon jar and some extra squash……

  • Kendra at New Life On A Homestead (author) said:


    I’d do it, and maybe add a little sugar. But I wouldn’t can it, I’d just allow it to sit in the brine in the fridge for a week or so.

  • Rose said:

    Do they really turn out crunchy?? It sounds like they would be mushy after being cooked for 7 minutes and then in a water bath for 10?

    They sound yummy though! I don’t like yellow squash that much, but I love pickles!

    Can you do a “refrigerator pickle” version of these which is not cooked?


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