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    Home » Canning and Preserving

    Quick Yellow Squash Pickles

    LAST UPDATED: June 19, 2024 PUBLISHED: June 25, 2014 By Pam Greer 20 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    When you get a bumper crop of summer squash, make a jar of these quick pickled squash!

    They are quick pickles so no canning is needed.  You store them in your fridge! 

    Jar of quick pickled yellow squash with a red gingham lid.

    Whether you are are getting summer squash from your own garden, or like me, from a CSA, sometimes you get so much you don't know what to do with it all!

    The answer is Quick Pickles! Quick pickles are also called refrigerator pickles because that is where you store them! There is no canning required, so they are not shelf-stable, but they keep for several months in the fridge!

    Ingredients.

    • Squash - you can use yellow squash or zucchini for this recipe! Whatever you need to use up quickly!
    • Onion - you can use white or yellow onions. If you use red onions, they will turn everything red!
    • Salt - pickling salt, sea salt, or kosher salt. It is not recommended to use iodized table salt in pickling. Not only does it contain iodine, but it usually contains an anti-caking ingredient.
    • Dill - fresh dill sprigs will provide the most flavor.
    • Vinegar - this recipe combines apple cider vinegar and white wine vinegar. You can use all of one kind. Even regular white vinegar will work, but it will be stronger.
    • Sugar - regular white sugar.
    • Red pepper flakes - these are optional, but add a nice heat.
    Jar of quick pickled squash with a red gingham lid.

    These are so easy to make and the perfect way to use up an excess of summer squash. I have made these with yellow squash and zucchini and a combination of both, they all work.

    I love to add these to salads, serve with a charcuterie board, or as a quick side dish! These squash pickles are a family favorite! We always have a jar in the fridge in the summer!

    More yellow squash recipes.

    Platter of grilled zucchini.
    Grilled Zucchini and Summer Squash
    Zucchini and summer squash are marinated in a lemon herb marinade and then quickly grilled for the perfect summer side dish!
    Click here to see the recipe
    Summer Squash Enchilada Casserole
    This Summer Squash casserole cooks up tender and delicious in the slow cooker.
    Click here to see the recipe
    Roasted summer Squash
    Roasted Summer Vegetables
    Zucchini, yellow squash and tomatoes become meltingly tender and oh so delicious in this simple recipe! One pan and under 30 minutes!
    Click here to see the recipe

    Recipe.

    **As an Amazon affiliate I earn from qualifying purchases.

    Yellow squash pickles in a jar with a red gingham lid.
    Print Pin Save Saved!
    5 from 21 votes

    Quick Yellow Squash Pickles

    A bumper crop of summer squash means you need to make a couple of jars of these quick summer squash pickles.
    Course Condiment
    Cuisine American
    Prep Time 1 hour hour 30 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 45 minutes minutes
    Servings 16
    Calories 34kcal

    Ingredients

    • 2 yellow squash sliced (I used 4 small)
    • 1 white onion thinly sliced
    • 2 tablespoons pickling salt
    • 8 dill sprigs
    • ½ cup cider vinegar
    • ½ cup white wine vinegar
    • ½ cup sugar
    • 1 teaspoon red pepper flakes

    Instructions

    • Place the squash, onion, and salt in a colander, toss to coat and place over a bowl. Cover and refrigerate overnight.
    • Drain and rinse the squash well. Place in a 1 ½ cup capacity jar (I use a quart jar) with the dill.
    • Place the vinegars, sugar, and the red pepper flakes in a saucepan over high heat and stir until the sugar is dissolved. Bring to a boil and cook for about 5 minutes.
    • Pour the warm brine over the squash, add a lid to the jar, and store in the refrigerator.

    Notes

    You can use all yellow squash, all zucchini, or a combination. 
    These should keep for 3-4 weeks in the fridge.  They will keep longer, but the quality may decline, so it is best to eat them within that time frame. 

    Nutrition

    Calories: 34kcal | Carbohydrates: 8g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 876mg | Potassium: 89mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 125IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 0.2mg

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    Reader Interactions

    Comments

    1. kristy says

      July 06, 2014 at 10:49 am

      Hi there, your zucchini pickled sounds fantastic. It helps our digestion too. Mind if I bring a jar home with me? :o)
      Happy Picnic!
      Blessings, Kristy

      Reply
    2. Cakelaw says

      July 05, 2014 at 5:39 am

      Pickles are perfect for a picnic - and these look so good.

      Reply
    3. Channon says

      July 04, 2014 at 3:43 pm

      I can't wait to try these! I do love zucchini so this is an exciting twist on an old favorite.

      Reply
    4. Nee says

      July 02, 2014 at 6:19 pm

      Hi Pam , these pickles is a must try see you at the picnic

      Reply
    5. I Wilkerson says

      July 01, 2014 at 3:58 pm

      I don't think anyone has brought pickles since I started doing the picnic game--funny isn't it! Great way to use up CSA zucchini!

      Reply
    6. Rumbling Tummy says

      June 30, 2014 at 11:54 pm

      Beautiful pickles and photos. Thanks for having me at the picnic.

      Reply
    7. elisabeth@foodandthrift says

      June 30, 2014 at 4:52 pm

      These yummy and crunchy pickles look more like 'yellow squash' than zucchini, which happens to be green...unless (I'm color blind)...either way, I love both zucchini, and yellow squash, and they are in a 'close family', so I would love them, and welcome them at the Picnic Game, which I will be joining as, well!

      Reply
      • Pam Greer says

        June 30, 2014 at 7:27 pm

        You're exactly right! I pretty much use yellow squash and zucchini interchangeably!

        Reply
    8. Alida says

      June 30, 2014 at 4:47 am

      I love these pickles! And this is just so perfect for a picnic and very summery too. I love your site and your photography is beautiful!

      Reply
      • Pam Greer says

        June 30, 2014 at 6:24 am

        thank you so much! I'll be stopping by everyone's sites today to see all the yummy pickle goodness!

        Reply
    9. KarenP says

      June 28, 2014 at 4:25 pm

      I am hoping for a bounty crop of zucchini this year (we'll see!) and these pickles look like a perfect way to use some of them.

      Reply
    10. Joyce says

      June 27, 2014 at 10:22 am

      Hi Pam,
      I love pickles! And glad that you would be sharing your lovely pickles at the picnic!

      Reply
    11. gloria says

      June 26, 2014 at 6:05 pm

      I love your pickles and the pics are beautiful!

      Reply
    12. Ivy Sew says

      June 26, 2014 at 11:33 am

      Hi Pam, what a healthy and appetizing pickles. I love any pickles and can have it everyday. Thanks for sharing. Great to have it at picnic so I am going to sit next to you. See you at the picnic and regards 🙂

      Reply
      • Pam says

        June 26, 2014 at 12:08 pm

        I'll have to go check the update and see what you are bringing!

        Reply
    13. Marjie says

      June 25, 2014 at 7:20 pm

      I love pickles, and your presentation and pictures put the rest of us (or at least me) to shame. Great entry!

      Reply
      • Pam says

        June 25, 2014 at 7:37 pm

        You really need to try these, they are so good - and a perfect way to use up a lot of squash and zucchini!

        Reply
    14. Edible Celebrations (@lavesta) says

      June 25, 2014 at 9:56 am

      5 stars
      Hi Pam!!!

      Oh my, oh my, you did fantastic!!! We just couldn't have a picnic without any pickles, now could we? And zucchini pickles to boot! Who would have thought to "dress" up the abundance of zucchini many of us will have this year with dill and chili flakes?

      Watch out, I'm sure they are going to go like hot cakes at the picnic! Just wait until you see the rest of the amazing dishes we are going to have:) Blanket hopping encouraged, lol...

      Thank you so much for joining us and "playing" the Picnic Game, Pam. You did awesome!!!

      Reply
    15. Jeff @ Cheese-burger.net says

      June 25, 2014 at 8:25 am

      5 stars
      I feel like going on a picnic. This pickles are very delicious and would be perfect for it. Cool newsletter by the way.

      Reply
    16. Amy @Very Culinary says

      June 24, 2014 at 1:50 pm

      Anything with dill <3 ... zucchini? Never heard of pickling zucchini. Love. It.

      Reply
    5 from 21 votes (21 ratings without comment)

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    Pam Greer from Sidewalk Shoes

    Hi, I'm Pam. I'm the person who plans whole vacations around where to eat and drink. Beautiful scenery is optional.

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