Summer is here, and with it comes a bounty of fresh, juicy squash from your garden or local farmer’s market. But why not try something new this season? Pickling squash is a great way to preserve those summer veggies and add a burst of flavor to your meals. In this article, we’ll explore 18 tangy pickling squash recipes that will get you started on the path to preserving your own delicious creations.
From classic dill pickles to spicy Korean-inspired flavors, we’ve got a recipe for every taste bud. Whether you’re looking for a quick refrigerator pickle or a fermented batch, we’ve covered it all. So grab those squash and let’s get pickling!
Spicy Pickled Summer Squash with Garlic and Dill
This refreshing summer squash pickle combines the sweetness of fresh squash with the pungency of garlic, dill, and a kick of heat from red pepper flakes. Perfect as a side dish or topping for sandwiches and burgers.
Ingredients:
– 2 lbs summer squash (such as yellow crookneck or straight-neck), sliced into 1/4-inch thick rounds
– 1/4 cup pickling vinegar
– 1/4 cup water
– 2 cloves garlic, minced
– 1 tsp dried dill weed
– 1/2 tsp red pepper flakes (or more to taste)
– Salt and pepper, to taste
Instructions:
1. In a large bowl, combine squash slices, pickling vinegar, water, garlic, dill weed, and red pepper flakes.
2. Let the mixture sit at room temperature for at least 30 minutes to allow the flavors to meld.
3. Pack the pickle mixture into clean glass jars, leaving about 1/4 inch headspace.
4. Refrigerate until chilled, then serve.
Cooking Time: None, as this recipe is a quick-pickling process.
Sweet and Sour Pickled Zucchini and Yellow Squash
This recipe brings out the natural sweetness of zucchini and yellow squash by balancing it with a tangy sweet and sour flavor profile. Perfect as a side dish or added to sandwiches, wraps, and salads.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 medium yellow squash, sliced into 1/4-inch thick rounds
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1/4 cup granulated sugar
– 2 tbsp pickling spice (optional)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine zucchini and yellow squash slices.
2. In a medium saucepan, combine vinegar, water, sugar, and pickling spice (if using). Bring to a boil over medium-high heat.
3. Reduce heat to medium-low and simmer for 5 minutes.
4. Pack the squash mixture into clean glass jars or containers, leaving 1/2 inch headspace.
5. Pour the hot pickling liquid over the squash, making sure they are completely covered.
6. Seal jars tightly and refrigerate for at least 24 hours to allow flavors to meld.
Cooking Time: 10 minutes + overnight pickling time
Quick Refrigerator Pickled Squash with Mustard Seeds
Add a tangy twist to your squash dishes with this simple and speedy recipe for refrigerator pickles. Perfect for snacking, salads, or as a side dish.
Ingredients:
– 2 medium-sized summer squash (such as yellow crookneck or zucchini), sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 tablespoons mustard seeds
– 1 tablespoon sugar
– Salt, to taste
Instructions:
1. In a large bowl, combine the sliced squash and salt. Let it sit for 15 minutes to draw out excess moisture.
2. Rinse the squash slices with cold water to remove excess salt. Drain well.
3. In a clean glass jar or container, create layers of squash and mustard seeds, finishing with a layer of squash on top.
4. Pour the vinegar mixture over the squash, making sure they’re completely covered.
5. Seal the jar and refrigerate for at least 24 hours before serving.
Cooking Time: None! Let the flavors meld in the fridge.
Asian-Inspired Pickled Squash with Rice Vinegar
Elevate your condiment game with this tangy and crunchy pickled squash, infused with the bright flavors of Asia. Perfect as a side dish or topping for noodles, rice bowls, or grilled meats.
Ingredients:
– 1 small to medium-sized yellow summer squash (such as crookneck or straightneck), sliced into 1/4-inch thick rounds
– 1 cup rice vinegar
– 1/2 cup sugar
– 1/4 cup water
– 2 tablespoons grated ginger
– 1 teaspoon sesame oil
– Salt, to taste
Instructions:
1. In a medium saucepan, combine rice vinegar, sugar, and water. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 5 minutes, or until the liquid has slightly thickened.
3. Remove from heat and stir in grated ginger and sesame oil.
4. Pack squash slices into a clean glass jar or container with a tight-fitting lid. Pour the pickling liquid over the squash, making sure they are completely covered.
5. Refrigerate for at least 2 hours or overnight before serving.
Cooking Time: None needed! Just let it chill in the fridge until you’re ready to enjoy.
Classic Dill Pickled Squash with Peppercorns
Elevate your pickling game with this simple yet flavorful recipe, perfect for adding a burst of tangy goodness to any dish. This classic dill pickled squash is a delightful side or topping that’s easy to make and packed with flavor.
Ingredients:
– 2 lbs summer squash (such as zucchini or yellow crookneck), sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 1 tsp kosher salt
– 1 tbsp whole black peppercorns
– 2 tbsp fresh dill weed, chopped
– 1 tsp mustard seeds (optional)
Instructions:
1. In a large bowl, combine squash slices, vinegar, water, sugar, salt, and peppercorns. Let it sit for at least 30 minutes to allow the flavors to meld.
2. Preheat oven to 200°F (90°C). Line a baking sheet with parchment paper.
3. Place the squash slices on the prepared baking sheet in a single layer. Bake for 1 hour, or until slightly caramelized and tender.
4. Remove from oven and let cool. Pack the squash slices into clean glass jars, leaving about 1/2 inch of headspace.
5. Add chopped fresh dill weed and mustard seeds (if using). Pour pickling liquid over the squash, making sure they’re completely covered.
6. Refrigerate for at least 24 hours to allow the flavors to meld and the squash to pickle.
Cooking Time: 1 hour (baking) + 24 hours (pickling)
Bread and Butter Pickled Squash with Onions
This recipe transforms tender summer squash into a deliciously sweet and tangy condiment, perfect for topping burgers, sandwiches, or using as a side dish.
Ingredients:
– 2 medium yellow squash, sliced into 1/4-inch thick rounds
– 1 large onion, thinly sliced
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1/2 cup (125 g) granulated sugar
– 1 tsp (5 ml) salt
– 1/4 tsp (1.25 ml) black pepper
Instructions:
1. In a large bowl, combine squash and onion slices.
2. In a saucepan, combine vinegar, water, sugar, salt, and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 5 minutes.
3. Pack the squash mixture into clean glass jars, leaving about 1 inch (2.5 cm) of headspace. Pour hot pickling liquid over the squash, making sure they’re completely covered.
4. Seal the jars and let them cool to room temperature. Store in the refrigerator.
Cooking Time: 10 minutes
Pickled Squash and Carrot Medley with Turmeric
This vibrant pickling recipe combines the natural sweetness of summer squash and carrots with the warm, earthy flavor of turmeric. The perfect condiment for a quick snack or as an accompaniment to your favorite dishes.
Ingredients:
– 2 medium yellow squash, sliced into 1/4-inch thick rounds
– 4 medium carrots, peeled and sliced into 1/4-inch thick coins
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 tablespoons sugar
– 1 teaspoon ground turmeric
– Salt, to taste
Instructions:
1. In a large bowl, combine the squash and carrot slices.
2. In a small saucepan, combine the vinegar, water, sugar, and turmeric. Bring to a boil over medium heat, stirring until the sugar dissolves.
3. Pour the hot pickling liquid over the squash and carrots. Let it sit at room temperature for at least 4 hours or overnight in the refrigerator.
4. Just before serving, season with salt to taste.
Cooking Time: At least 4 hours or overnight
Spicy Mexican-Style Pickled Squash with Jalapeños
Add a tangy and spicy kick to your meals with this easy-to-make recipe for pickled squash. This vibrant condiment is perfect as a topping for tacos, grilled meats, or as a side dish.
Ingredients:
– 2 medium-sized yellow squash, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 2 jalapeños, sliced
– 1 tsp salt
– 1/2 tsp black pepper
Instructions:
1. In a large bowl, combine squash slices and salt. Let it sit for 10 minutes to draw out excess moisture.
2. Drain the squash and rinse with cold water. Pat dry with paper towels.
3. In a medium saucepan, combine vinegar, water, sugar, jalapeños, and black pepper. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes.
4. Pack the squash slices into a clean glass jar or container. Pour the pickling liquid over the squash, making sure they’re completely covered.
5. Refrigerate for at least 24 hours before serving. The longer it sits, the more flavorful it becomes.
Cooking Time: 25-30 minutes (plus refrigeration time)
Sweet Pickled Squash with Cinnamon and Cloves
Sweet Pickled Squash with Cinnamon and Cloves: A Delicious Twist on Traditional Pickles!
This recipe is a perfect blend of sweet and tangy, with the warmth of cinnamon and cloves. It’s an ideal side dish for your next family gathering or holiday meal.
Ingredients:
– 2 medium-sized squash (such as yellow crookneck or pattypan), sliced into 1/4-inch thick rounds
– 1 cup white vinegar
– 1/2 cup sugar
– 1/4 cup water
– 2 cinnamon sticks, broken into pieces
– 6 whole cloves
Instructions:
1. In a large saucepan, combine the sliced squash, vinegar, sugar, water, cinnamon, and cloves.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the squash is tender and the liquid has thickened slightly.
3. Remove from heat and let it cool to room temperature.
4. Store the pickled squash in an airtight container in the refrigerator for up to 6 weeks.
Cooking Time: 15-20 minutes
Garlicky Pickled Squash with Red Pepper Flakes
A flavorful twist on traditional pickling, this recipe adds a punch of heat and aroma to your summer squash. Perfect as a side dish or topping for sandwiches and salads.
Ingredients:
– 2 medium-sized yellow squash, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 cloves garlic, minced
– 1 tsp red pepper flakes
– Salt to taste
Instructions:
1. In a large bowl, combine sliced squash and salt. Let it sit for 10-15 minutes to release excess moisture.
2. Rinse the squash slices under cold running water, then drain well.
3. In a medium saucepan, combine vinegar, water, garlic, and red pepper flakes. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes.
4. Pack the squash slices into a clean glass jar or container with a tight-fitting lid. Pour the pickling liquid over the squash, making sure they are fully covered.
5. Seal the jar and let it sit at room temperature for at least 24 hours before refrigerating.
Cooking Time: 1 hour (including pickling time)
Tangy Pickled Squash and Cucumber Salad
This refreshing salad combines the sweetness of summer squash with the crunch of cucumbers, all tied together with a tangy pickling liquid. Perfect for hot summer days or as a side dish for your next BBQ.
Ingredients:
– 2 medium-sized yellow squash, sliced into 1/4-inch thick rounds
– 2 large cucumbers, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1 cup (250ml) water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine the squash and cucumber slices.
2. In a small saucepan, bring the vinegar, water, sugar, salt, and pepper to a boil over medium-high heat.
3. Reduce heat to low and simmer for 10 minutes.
4. Pour the pickling liquid over the squash and cucumber mixture.
5. Let it sit at room temperature for at least 2 hours or refrigerate overnight to allow the flavors to meld together.
Cooking Time: 10 minutes (plus sitting time)
Pickled Squash Relish with Bell Peppers
This sweet and tangy relish is a perfect condiment for grilled meats, sandwiches, or as a topping for baked potatoes. The combination of tender squash and crunchy bell peppers creates a delicious flavor profile that’s sure to please.
Ingredients:
– 1 medium-sized yellow squash, diced
– 2 bell peppers (any color), sliced
– 1 cup vinegar (white or apple cider)
– 1/2 cup sugar
– 1/4 cup water
– 1 tsp salt
– 1/2 tsp black pepper
Instructions:
1. In a large bowl, combine the squash and bell peppers.
2. In a separate bowl, whisk together the vinegar, sugar, water, salt, and black pepper to create the pickling liquid.
3. Pour the pickling liquid over the squash and bell peppers mixture.
4. Let it sit at room temperature for 24-48 hours to allow the flavors to meld.
5. Store in an airtight container in the refrigerator.
Cooking Time: None, as this is a quick-pickling recipe.
Fermented Pickled Squash with Ginger and Garlic
Add a tangy twist to your squash game with this simple and delicious fermented pickling recipe. This condiment is perfect for topping tacos, grilled meats, or using as a side dish.
Ingredients:
– 1 small to medium-sized squash (such as zucchini, yellow crookneck, or acorn), sliced into 1/4-inch thick rounds
– 2 cups water
– 1 cup pickling vinegar
– 1/4 cup sugar
– 1/4 cup salt
– 3 cloves garlic, thinly sliced
– 2 inches piece of fresh ginger, peeled and thinly sliced
– 1 tsp caraway seeds (optional)
Instructions:
1. In a large bowl, combine squash slices, water, pickling vinegar, sugar, salt, and caraway seeds (if using). Let it sit at room temperature for 24 hours.
2. After 24 hours, stir in garlic and ginger slices.
3. Transfer the mixture to a glass jar with a wide mouth, leaving about 1 inch of space at the top. Cover with cheesecloth or a coffee filter.
4. Store the jar in a cool, dark place (around 65°F) for 2-3 weeks, shaking the jar every few days to help fermentation process.
5. After 2-3 weeks, store the pickled squash in the refrigerator to slow down fermentation and keep it fresh.
Cooking Time: None
Pickled Squash Spears with Fresh Herbs
This recipe adds a burst of flavor to any meal by pickling fresh squash spears with aromatic herbs. The combination of sweet and tangy flavors will leave you wanting more.
Ingredients:
– 4-6 squash spears (yellow or zucchini work well)
– 1/2 cup white vinegar
– 1/4 cup water
– 2 tbsp honey
– 1 tsp salt
– Fresh herbs: basil, parsley, and/or dill (chopped)
Instructions:
1. Slice the squash spears into 1-inch pieces.
2. In a medium saucepan, combine vinegar, water, honey, and salt. Bring to a boil over medium-high heat.
3. Reduce heat to low and simmer for 5 minutes.
4. Pack the squash slices into a clean glass jar or container. Pour the hot pickling liquid over the squash, leaving about 1/2 inch at the top.
5. Add chopped fresh herbs on top of the squash.
6. Seal the jar and refrigerate for at least 24 hours to allow the flavors to meld.
Cooking Time: 25 minutes (includes simmering time)
Sweet and Spicy Pickled Squash with Honey
Sweet and Spicy Pickled Squash with Honey Recipe
This recipe adds a twist to traditional pickling by incorporating sweet and spicy flavors, perfect for topping tacos or using as a side dish. With the addition of honey, this pickled squash is sure to become a new favorite.
Ingredients:
– 2 medium-sized winter squash (such as butternut or acorn), peeled and cubed
– 1 cup vinegar (apple cider or white wine)
– 1/2 cup water
– 1/4 cup honey
– 2 tablespoons sugar
– 1 teaspoon salt
– 1/2 teaspoon red pepper flakes (optional, for some heat)
Instructions:
1. In a medium saucepan, combine vinegar, water, honey, sugar, and salt. Bring to a boil over medium-high heat, stirring until the sugar and honey dissolve.
2. Reduce heat to low and add the squash cubes. Simmer for 15-20 minutes or until the squash is tender.
3. Remove from heat and let cool slightly. Add red pepper flakes if desired for an extra kick.
4. Transfer the pickled squash to a clean glass jar with a tight-fitting lid. Refrigerate for at least 24 hours before serving.
Cooking Time: 15-20 minutes
Pickled Squash and Radish Quick Pickles
Add a tangy twist to your meals with this easy-to-make pickling recipe, featuring sweet squash and spicy radishes. This quick pickle is perfect for topping sandwiches, salads, or using as a side dish.
Ingredients:
– 1 small yellow squash (such as crookneck or straightneck), sliced into 1/4-inch thick rounds
– 1 large radish, thinly sliced
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, salt, and pepper. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 5 minutes.
3. Pack the squash and radish slices into a clean glass jar or container with a tight-fitting lid.
4. Pour the hot pickling liquid over the vegetables, making sure they are completely covered.
5. Let it cool to room temperature before refrigerating. Store in the fridge for up to 6 weeks.
Cooking Time: 10 minutes (plus cooling and refrigeration)
Lemon-Pepper Pickled Squash with Thyme
A bright and tangy take on traditional pickling, this recipe adds a burst of citrus flavor to the sweetness of summer squash. Perfect as a side dish or topping for sandwiches and salads.
Ingredients:
– 2 lbs yellow crookneck squash, sliced into 1/4-inch thick rounds
– 1 cup white vinegar
– 1/2 cup water
– 1/4 cup lemon juice (freshly squeezed or bottled)
– 2 tbsp black peppercorns
– 1 tsp dried thyme
– Salt, to taste
Instructions:
1. In a large saucepan, combine vinegar, water, lemon juice, black peppercorns, and thyme.
2. Bring mixture to a boil over medium-high heat.
3. Reduce heat to medium-low and simmer for 10 minutes.
4. Pack squash slices into clean glass jars or containers, leaving about 1/2 inch headspace.
5. Pour hot pickling liquid over squash, making sure they are completely covered.
6. Seal jars and let cool to room temperature.
7. Store in refrigerator for at least 24 hours before serving.
Cooking Time: 30 minutes (including prep time)
Pickled Squash and Green Tomato Chutney
This sweet and tangy chutney combines the flavors of roasted squash and green tomatoes, perfect for topping naan bread or using as a side dish. The pickling process adds a lovely crunch to the tender vegetables.
Ingredients:
– 1 small butternut squash (about 2 lbs), peeled and cubed
– 4-6 green tomatoes, cored and halved
– 1 cup vinegar (apple cider or white)
– 1/2 cup water
– 1 tablespoon sugar
– 1 teaspoon salt
– Optional: 1/4 teaspoon ground ginger
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash cubes in a single layer on a baking sheet for 30-40 minutes, or until tender.
3. In a separate pan, combine green tomatoes and vinegar mixture (water, sugar, salt). Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the tomatoes are soft.
4. Combine roasted squash and pickled tomato mixture in a bowl. Stir in ground ginger, if using.
5. Let the mixture cool to room temperature before refrigerating or freezing.
Cooking Time: About 1 hour (roasting time) + 15-20 minutes (pickling time)
Summary
Get ready to add some tangy flavor to your summer dishes with these 18 pickling squash recipes! From classic dill and sweet and sour options, to spicy and Asian-inspired varieties, there’s something for everyone. Try making a Spicy Pickled Summer Squash with Garlic and Dill, or go for a Sweet and Sour Pickled Zucchini and Yellow Squash. Other unique options include Bread and Butter Pickled Squash with Onions and Fermented Pickled Squash with Ginger and Garlic. Whatever your taste buds desire, these recipes will help you make the most of summer’s bounty.
Leave a Reply