Summer is here, and with it comes a bountiful harvest of delicious and nutritious summer squash. Whether you’re looking for a tangy addition to your sandwiches, a crunchy topping for salads, or a flavorful side dish to accompany your favorite meals, pickled squash is the perfect solution. With its refreshing acidity and subtle sweetness, pickled squash can elevate any dish from ordinary to extraordinary.
In this article, we’ll explore 18 mouthwatering pickling squash recipes that are sure to become new favorites in your kitchen. From classic bread and butter pickles to spicy Asian-inspired flavors and everything in between, there’s something for every taste and dietary preference. So why not start your summer off right with a jar of tangy, crunchy, and downright delicious pickled squash?
Spicy Garlic Pickled Yellow Squash
Add a tangy twist to your summer squash with this simple recipe that combines the sweetness of yellow squash with the bold flavors of garlic and spice. Perfect as a side dish or added to sandwiches, salads, and wraps.
Ingredients:
– 4-6 yellow squash, sliced into 1/4-inch thick rounds
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 ml) water
– 2 tablespoons granulated sugar
– 2 cloves garlic, minced
– 1 teaspoon Dijon mustard
– 1/2 teaspoon red pepper flakes (or more to taste)
– Salt and pepper, to taste
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, garlic, mustard, and red pepper flakes.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 5 minutes.
3. Pack the sliced squash into a clean glass jar or container with a tight-fitting lid.
4. Pour the hot pickling liquid over the squash, making sure they are completely covered.
5. Seal the jar and refrigerate for at least 24 hours before serving.
Cooking Time: 25 minutes (includes simmering time)
Sweet and Sour Pickled Zucchini Spears
Sweet and Sour Pickled Zucchini Spears Recipe
Add a tangy twist to your zucchini recipes with these sweet and sour pickled zucchini spears! Perfect for snacking, adding to sandwiches, or serving as a side dish.
Ingredients:
- 1 medium-sized zucchini
- 1 cup (250ml) white vinegar
- 1/2 cup (125ml) water
- 1/4 cup (60g) granulated sugar
- 1 tablespoon (15g) pickling spice
- Salt and pepper, to taste
- Fresh dill leaves, for garnish (optional)
Instructions:
- Cut the zucchini into 1-inch (2.5cm) thick slices.
- In a medium-sized bowl, whisk together vinegar, water, sugar, pickling spice, salt, and pepper to make the pickling liquid.
- Pack the zucchini slices into a clean glass jar or container, leaving about 1 inch (2.5cm) of space at the top.
- Pour the pickling liquid over the zucchini, making sure they’re fully submerged.
- Seal the container and refrigerate for at least 24 hours before serving.
Cooking Time: 1 day (minimum)
Enjoy your sweet and sour pickled zucchini spears!
Dill and Mustard Seed Pickled Pattypan Squash
This refreshing side dish is perfect for summer gatherings, adding a tangy and crunchy twist to your favorite meals. With the subtle flavors of dill and mustard seed, you’ll love this pickling recipe!
Ingredients:
– 2 lbs pattypan squash, sliced into 1/4-inch thick rounds
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1/4 cup (60 g) granulated sugar
– 2 tbsp (30 ml) mustard seeds
– 1 tsp dried dill weed
– Salt, to taste
Instructions:
1. In a large bowl, combine squash slices and salt. Let it sit for 30 minutes to draw out excess moisture.
2. Rinse the squash under cold running water, then drain well.
3. In a medium saucepan, combine vinegar, water, sugar, mustard seeds, and dill weed. Bring to a boil over medium-high heat.
4. Pack the squash slices into a clean glass jar or container with tight-fitting lid. Pour the hot pickling liquid over the squash, making sure they’re completely covered.
5. Store in the refrigerator for at least 24 hours before serving.
Cooking Time: 30 minutes (prep) + refrigeration time
Quick Refrigerator Pickled Summer Squash
Add a tangy twist to your summer squash with this easy and refreshing pickling recipe! Perfect for hot summer days, these quick refrigerator pickles are ready in just 30 minutes.
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 (60g) granulated sugar
– 1 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh dill
Instructions:
1. In a large bowl, combine sliced summer squash and salt. Let it sit for 10 minutes to draw out excess moisture.
2. In a medium saucepan, combine vinegar, water, sugar, and black pepper. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 5 minutes.
3. Pack the squash slices into a clean glass jar or container with tight-fitting lid. Pour the pickling liquid over the squash, leaving about 1 inch of space at the top.
4. Add chopped fresh dill on top.
5. Refrigerate for at least 30 minutes to allow flavors to meld together.
Cooking Time: 30 minutes
Asian-Inspired Pickled Squash with Ginger and Chili
This recipe adds a tangy twist to traditional pickling, combining the sweetness of squash with the spicy kick of ginger and chili. Perfect for topping tacos or using as a side dish.
Ingredients:
– 2 medium-sized winter squash (such as kabocha or butternut), peeled and cubed
– 1/4 cup rice vinegar
– 1/4 cup water
– 2 inches fresh ginger, peeled and thinly sliced
– 1-2 dried red chilies, crushed or 1-2 teaspoon chili flakes
– 1 tablespoon sugar
– Salt (to taste)
Instructions:
1. In a large bowl, combine squash cubes, rice vinegar, water, ginger slices, and crushed chilies.
2. Stir to combine, then cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 48 hours.
3. After pickling, drain the squash and rinse with cold water.
4. In a small saucepan, combine sugar and salt dissolved in 1 tablespoon of hot water.
5. Bring the mixture to a boil, then pour it over the pickled squash.
6. Refrigerate for an additional 30 minutes to allow flavors to meld.
Cooking Time: 24-48 hours (pickle time), 10 minutes (sugar and salt mixture)
Bread and Butter Pickled Squash Slices
Add a tangy twist to your squash game with this sweet and sour recipe. Perfect for topping sandwiches, salads, or snacking on its own.
Ingredients:
– 2 medium-sized yellow squash (such as crookneck or straightneck), sliced into 1/4-inch thick rounds
– 1 cup white vinegar
– 1/2 cup sugar
– 1/4 cup water
– 2 tbsp unsalted butter, softened
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. In a medium saucepan, combine vinegar, sugar, water, and salt. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 10 minutes.
2. Pack squash slices into a clean glass jar or container with a tight-fitting lid. Pour the hot pickling liquid over the squash, making sure they are completely covered.
3. Add softened butter on top of the squash, spreading it evenly.
4. Seal the jar and let it cool to room temperature. Store in the refrigerator for at least 24 hours before serving.
Cooking Time: 10 minutes (pickling liquid), 24 hours (refrigeration time)
Pickled Squash and Onion Medley
This sweet and tangy pickling recipe brings together the flavors of roasted squash and onions, perfect as a side dish or topping for sandwiches and salads. With just a few simple ingredients and steps, you can enjoy this delicious medley all year round.
Ingredients:
– 2 medium-sized yellow squash, sliced into 1/4-inch thick rounds
– 1 large onion, thinly sliced
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash and onion slices with olive oil, salt, and black pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and lightly caramelized.
4. In a large bowl, combine vinegar, water, sugar, and roasted squash and onion mixture.
5. Let it sit at room temperature for at least 2 hours to allow flavors to meld together.
6. Store in an airtight container in the refrigerator.
Cooking Time: 2 hours (including roasting time)
Lemon-Pepper Pickled Zucchini Coins
Brighten up your plate with these tangy and flavorful zucchini coins, infused with the citrusy zest of lemon and a hint of pepper.
Ingredients:
– 4 medium-sized zucchinis
– 1/2 cup white vinegar
– 1/4 cup water
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– 1/2 teaspoon black peppercorns
– Salt, to taste
– Fresh parsley leaves, for garnish
Instructions:
1. Slice the zucchinis into thin coins, about 1/8 inch thick.
2. In a large bowl, whisk together vinegar, water, lemon juice, mustard, and peppercorns.
3. Add the sliced zucchini to the marinade, making sure they are fully coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
5. Just before serving, sprinkle salt to taste and garnish with fresh parsley leaves.
Cooking Time: 2 hours (or up to 24 hours)
Enjoy your tangy and delicious Lemon-Pepper Pickled Zucchini Coins!
Mexican-Style Pickled Squash with Jalapeños
Add a tangy twist to your Mexican-inspired dishes with this simple and flavorful recipe for pickled squash. This colorful condiment is perfect for topping tacos, grilled meats, or using as a side dish.
Ingredients:
– 1 medium-sized yellow squash (about 10 inches long), sliced into 1/4-inch thick rounds
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 ml) water
– 1/4 cup granulated sugar
– 1 tablespoon salt
– 2 jalapeños, sliced into thin rings
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the squash slices and salt. Let it sit for 30 minutes to allow the squash to release its excess moisture.
2. Drain the squash and rinse with cold water. Pat dry with paper towels.
3. In a medium saucepan, combine the vinegar, water, sugar, and sliced jalapeños. Bring to a boil over high heat.
4. Reduce the heat to medium-low and simmer for 10 minutes.
5. Pack the squash slices into a clean glass jar or container. Pour the hot pickling liquid over the squash, making sure they are fully covered.
6. Seal the jar and refrigerate for at least 2 hours or overnight before serving.
Cooking Time: 30 minutes (plus chilling time)
Honey-Glazed Pickled Delicata Squash
Add a touch of sweetness to your fall cooking with this Honey-Glazed Pickled Delicata Squash recipe. This sweet and tangy side dish is perfect for accompanying roasted meats, stews, or as a topping for salads.
Ingredients:
– 2-3 delicata squash (about 1 pound)
– 1/4 cup honey
– 1/4 cup white vinegar
– 1/4 cup water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a small saucepan, combine honey, vinegar, water, sugar, salt, and pepper. Bring to a boil over medium heat, then reduce heat to low and simmer for 5 minutes.
4. Brush the glaze on both sides of the squash, placing them cut-side up on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 30-40 minutes, or until the squash is tender and caramelized.
Cooking Time: 30-40 minutes
Rosemary and Thyme Pickled Acorn Squash
A flavorful twist on traditional pickling, this recipe combines the sweetness of acorn squash with the earthy notes of rosemary and thyme. Perfect as a side dish or used in salads.
Ingredients:
– 2 medium acorn squashes
– 1/4 cup (60ml) white wine vinegar
– 1/4 cup (60ml) water
– 2 tbsp olive oil
– 2 sprigs fresh rosemary, chopped
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out seeds.
3. In a large bowl, whisk together vinegar, water, olive oil, rosemary, and thyme.
4. Place the squash halves in the bowl and toss to coat with the pickling mixture.
5. Transfer the squash to a baking sheet lined with parchment paper, cut side up.
6. Roast for 30-40 minutes or until tender.
7. Remove from oven and let cool slightly before serving.
Cooking Time: 30-40 minutes
Curry-Spiced Pickled Butternut Squash
This recipe adds a unique twist to traditional pickling by incorporating the warm, aromatic spices of curry powder into the process. The result is a deliciously tangy and flavorful pickle that’s perfect for topping sandwiches or serving as a side dish.
Ingredients:
– 2 medium butternut squash, peeled and cubed
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1/4 cup (60 g) sugar
– 2 tbsp curry powder
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. In a large saucepan, combine the squash, vinegar, water, sugar, curry powder, salt, and pepper.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the squash is tender.
3. Remove the saucepan from the heat and let the pickles cool to room temperature.
4. Transfer the pickled squash to a clean glass jar with a tight-fitting lid and refrigerate.
Cooking Time: 20-25 minutes
Pickled Squash Relish with Bell Peppers
This relish adds a pop of flavor and color to sandwiches, wraps, and salads. With the sweetness of squash and bell peppers balanced by a tangy vinegar-based brine, it’s perfect for snacking or using as a topping.
Ingredients:
– 2 medium-sized yellow squash, diced
– 1 large red bell pepper, diced
– 1/4 cup white vinegar
– 1/4 cup water
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh parsley
Instructions:
1. In a large bowl, combine squash and bell peppers.
2. In a small saucepan, combine vinegar, water, sugar, salt, and black pepper. Bring to a boil over medium heat.
3. Pour the hot liquid over the squash mixture, stirring until well combined.
4. Let it cool to room temperature before refrigerating for at least 24 hours to allow flavors to meld.
5. Just before serving, stir in chopped parsley.
Cooking Time: 10 minutes (plus 24-hour refrigeration time)
Smoky Chipotle Pickled Squash Strips
Add a smoky kick to your snacks with these pickled squash strips, flavored with chipotle peppers and aromatics. Perfect for topping tacos or using as a crunchy snack on their own.
Ingredients:
– 2 medium-sized yellow squash (about 1 lb), sliced into 1/4-inch thick strips
– 1/2 cup (125 ml) apple cider vinegar
– 1/4 cup (60 ml) water
– 2 tbsp (30 ml) olive oil
– 2 chipotle peppers in adobo sauce, chopped
– 2 cloves garlic, minced
– 1 tsp salt
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine squash strips and set aside.
2. In a medium saucepan, combine apple cider vinegar, water, olive oil, chipotle peppers, garlic, and salt.
3. Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
4. Pack the hot pickling liquid into a clean glass jar with a tight-fitting lid. Add the squash strips and make sure they are covered by the liquid.
5. Let the squash pickle at room temperature for at least 24 hours before serving. Refrigerate after 24 hours to prolong shelf life.
Cooking Time: 10 minutes
Balsamic Vinegar Pickled Squash Cubes
This recipe adds a delicious twist to traditional pickling, using balsamic vinegar to create a sweet and tangy flavor profile. Perfect as a side dish or added to sandwiches and salads.
Ingredients:
– 1 medium-sized squash (such as yellow crookneck or zucchini), cut into 1-inch cubes
– 1/2 cup balsamic vinegar
– 1/4 cup white vinegar
– 1/4 cup granulated sugar
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup water
Instructions:
1. In a large bowl, combine squash cubes and salt. Let it sit for 15 minutes to allow the squash to release its moisture.
2. Rinse the squash cubes with cold water to remove excess salt.
3. In a saucepan, combine balsamic vinegar, white vinegar, sugar, black pepper, and water. Bring the mixture to a boil over medium-high heat.
4. Reduce the heat to medium-low and simmer for 10 minutes.
5. Pack the squash cubes into a clean glass jar or container. Pour the hot pickling liquid over the squash, making sure they are fully covered.
6. Let it cool to room temperature before refrigerating. The pickles will be ready to eat in a few hours and will keep for up to 2 weeks.
Cooking Time: 10 minutes
Pickled Squash and Carrot Ribbons
Add a pop of color and flavor to your meals with this easy pickling recipe, perfect for topping sandwiches, salads, or using as a snack.
Ingredients:
– 1 medium-sized yellow squash (such as crookneck or straight neck), sliced into thin ribbons
– 2 medium-sized carrots, peeled and grated into thin ribbons
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon sugar
– 1/4 teaspoon salt
– Fresh dill weed or other herbs for garnish (optional)
Instructions:
1. In a large bowl, combine squash and carrot ribbons.
2. In a separate saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium-high heat.
3. Reduce heat to low and simmer for 5 minutes.
4. Pour the pickling liquid over the squash and carrot mixture. Let it sit at room temperature for at least 30 minutes or refrigerate overnight.
5. Strain the pickled squash and carrots before serving. Garnish with fresh herbs, if desired.
Cooking Time: 10-15 minutes (including preparation)
Garlicky Dill Pickled Summer Squash
Add a tangy twist to your summer squash with this easy and flavorful pickling recipe.
Ingredients:
– 2 lbs. 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 tbsp. granulated sugar
– 1 tsp. salt
– 2 cloves garlic, minced
– 1/4 cup (30g) thinly sliced fresh dill
Instructions:
1. In a large bowl, combine squash slices and salt. Let it sit for 10-15 minutes to allow the squash to release its excess moisture.
2. Drain and rinse the squash under cold running water.
3. In a medium saucepan, combine vinegar, water, sugar, and garlic. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes.
4. Pack the squash slices into a clean glass jar or container, leaving about 1 inch (2.5cm) of space at the top.
5. Pour the hot pickling liquid over the squash, making sure they are completely covered.
6. Add the fresh dill on top and seal the jar or container.
Cooking Time:
– Preparation time: 15 minutes
– Pickling time: At least 24 hours in the refrigerator
Sweet Pickled Squash with Cinnamon and Clove
Discover the perfect blend of sweet and tangy flavors in this unique pickling recipe, featuring roasted squash, warm spices, and a hint of sweetness.
Ingredients:
– 2 medium-sized winter squash (such as butternut or acorn), peeled and cubed
– 1 cup sugar
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 1 cinnamon stick
– 3-4 whole cloves
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss squash cubes with 2 tablespoons of sugar and roast for 30 minutes, or until tender.
3. In a large saucepan, combine apple cider vinegar, water, cinnamon stick, and whole cloves. Bring to a boil over medium heat.
4. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally.
5. Add roasted squash cubes to the pickling liquid and simmer for an additional 5-7 minutes.
6. Season with salt to taste.
7. Remove cinnamon stick and cloves before serving.
Cooking Time: Approximately 45-50 minutes
Summary
Get ready to add some tangy flavor to your summer meals! This article features 18 mouth-watering pickling squash recipes that are sure to impress. From spicy and sweet to smoky and savory, there’s something for everyone. Try Spicy Garlic Pickled Yellow Squash or Sweet and Sour Pickled Zucchini Spears for a classic taste. Or, go bold with Asian-Inspired Pickled Squash with Ginger and Chili or Mexican-Style Pickled Squash with Jalapeños. Whatever your flavor preference, these recipes will keep you hooked all summer long.
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