Description

Sweet Yellow Squash Pickles are a tangy, spiced preserve that combines thinly sliced yellow squash and onions in a sweet and briny pickling liquid infused with mustard seeds, celery seeds, turmeric, and warming spices like cinnamon and cloves. This quick pickling recipe yields crisp, flavorful pickles that are perfect as a condiment or snack, ready to enjoy after just a day and best after a few days of refrigeration.

Ingredients

Scale

Vegetables

4 cups thinly sliced yellow squash
1 small onion, thinly sliced

Pickling Liquid

1 1/2 cups white vinegar
1 1/2 cups water
2 cups granulated sugar
1 tablespoon salt
1 teaspoon mustard seeds
1 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves (optional)
2 cinnamon sticks (optional)

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Instructions

Prepare Vegetables. Wash the yellow squash thoroughly and thinly slice it. Also thinly slice the small onion. Set both aside.
Combine Pickling Ingredients. In a large pot, pour in the white vinegar, water, granulated sugar, and salt. Add the mustard seeds, celery seeds, ground turmeric, optional ground cloves, and cinnamon sticks to the pot as well.
Bring to a Boil. Heat the pot over medium-high heat and stir continuously until the sugar and salt are fully dissolved and the liquid reaches a rolling boil.
Add Vegetables and Cook. Add the sliced yellow squash and onion into the boiling pickling liquid. Cook for approximately 5 minutes until the vegetables are slightly tender but still retain some crispness.
Pack Jars. Using a slotted spoon, transfer the cooked squash and onion into sterilized glass jars, packing them firmly but without crushing.
Pour Pickling Liquid. Carefully pour the hot pickling liquid over the vegetables in the jars, leaving about a 1/2 inch headspace at the top to allow for expansion.
Seal and Cool. Seal the jars tightly with sterilized lids and allow them to cool down to room temperature.
Refrigerate and Marinate. Place the sealed jars in the refrigerator for at least 24 hours before serving. For best flavor, let the pickles marinate for 3 days.

Notes

Ensure jars and lids are properly sterilized to improve shelf life and safety.
Optional spices like cloves and cinnamon sticks add warm depth but can be omitted for a simpler flavor.
These pickles are best stored refrigerated and consumed within a month for optimal freshness.
Adjust sugar and salt levels according to personal preference for sweetness and saltiness.
Use fresh, firm yellow squash for the best texture.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Pickles & Preserves
Method: Stovetop
Cuisine: American Southern