So-Sweet Squash Pickles

These sweet-sour refrigerator pickles are bursting with flavor. Try them solo or on a sandwich.

So-Sweet Squash Pickles
1/4 cup
2 pints
20 mins
Shop Kitchen ▾
  • 3 small yellow summer squash, sliced 1/2 inch thick (about 3 cups)
  • 1/2 cup chopped onion (1 medium)
  • 1 large red sweet pepper, cut into 1/4-inch-wide strips
  • 1 tablespoon salt
  • 1 cup sugar
  • 3/4 cup white vinegar
  • 3/4 teaspoon mustard seed
  • 3/4 teaspoon celery seed
  • 1/4 teaspoon ground mustard
Related Video
How to Make Basic Roasted Butternut Squash

Once you know how to make basic roasted butternut squash, you can spice it up almost any way you want┐sprinkle it with rosemary and lemon zest, toss in some caramelized shallots, or sprinkle with toasted pine nuts.

In a large nonmetal bowl combine squash, onion, and sweet pepper. Sprinkle salt over vegetables; stir to combine. Cover and refrigerate for 1 hour. Drain off liquid.
In a 3-quart saucepan combine sugar, vinegar, mustard seed, celery seed, and ground mustard. Heat to boiling. Add squash mixture. Return to boiling; remove from heat. Ladle mixture into 2 clean pint jars. Cool 30 minutes. Cover and refrigerate at least 24 hours before serving. Store in refrigerator up to 1 month. Makes 2 pints (sixteen 1/4-cup servings).

nutrition information

Per Serving: cal. (kcal) 57, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 15, fiber (g) 0, pro. (g) 0, vit. A (RE) 41.21, vit. C (mg) 8.86, sodium (mg) 201, calcium (mg) 10.1, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet
Back to Top