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!
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.
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.
Recipe.
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Quick Yellow Squash Pickles
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.
kristy says
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
Cakelaw says
Pickles are perfect for a picnic - and these look so good.
Channon says
I can't wait to try these! I do love zucchini so this is an exciting twist on an old favorite.
Nee says
Hi Pam , these pickles is a must try see you at the picnic
I Wilkerson says
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!
Rumbling Tummy says
Beautiful pickles and photos. Thanks for having me at the picnic.
elisabeth@foodandthrift says
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!
Pam Greer says
You're exactly right! I pretty much use yellow squash and zucchini interchangeably!
Alida says
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!
Pam Greer says
thank you so much! I'll be stopping by everyone's sites today to see all the yummy pickle goodness!
KarenP says
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.
Joyce says
Hi Pam,
I love pickles! And glad that you would be sharing your lovely pickles at the picnic!
gloria says
I love your pickles and the pics are beautiful!
Ivy Sew says
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 🙂
Pam says
I'll have to go check the update and see what you are bringing!
Marjie says
I love pickles, and your presentation and pictures put the rest of us (or at least me) to shame. Great entry!
Pam says
You really need to try these, they are so good - and a perfect way to use up a lot of squash and zucchini!
Edible Celebrations (@lavesta) says
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!!!
Jeff @ Cheese-burger.net says
I feel like going on a picnic. This pickles are very delicious and would be perfect for it. Cool newsletter by the way.
Amy @Very Culinary says
Anything with dill <3 ... zucchini? Never heard of pickling zucchini. Love. It.