Summer is here, and with it comes an abundance of fresh, delicious squash. One of our favorite ways to enjoy this seasonal superstar is by giving it a tangy twist through pickling. The possibilities are endless, from sweet and sour combinations to spicy and smoky flavors. In this article, we’ll explore 18 unique and mouthwatering pickling squash recipes that will elevate your summer cooking game.
From classic bread and butter pickled squash to innovative Asian-inspired dishes, each of these recipes showcases the versatility of this humble vegetable. Whether you’re looking for a quick refrigerator pickle or something more elaborate, we’ve got you covered. So grab your apron, don your favorite summery vibes, and let’s dive into the wonderful world of tangy pickling squash!
Spicy Garlic Dill Pickled Squash
Add a tangy twist to your meals with this sweet and spicy pickled squash recipe. Perfect for snacking, topping sandwiches or using as a side dish.
Ingredients:
– 2 medium-sized yellow summer squash, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 2 cloves garlic, minced
– 1 tablespoon (15ml) pickling spice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh dill weed or chopped fresh parsley for garnish
Instructions:
1. In a large bowl, combine sliced squash 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, garlic, pickling spice, cumin, salt, and pepper. Bring to a boil over high heat, stirring occasionally.
4. Reduce heat to low and simmer for 10 minutes.
5. Pack the squash into clean glass jars, leaving about 1/2 inch headspace. Pour the hot pickling liquid over the squash, making sure it covers them completely.
6. Seal the jars and let them cool to room temperature. Store in refrigerator.
Cooking Time: 30 minutes (plus refrigeration time)
Sweet and Sour Pickled Yellow Squash
This recipe transforms yellow squash into a tangy and sweet treat that’s perfect for snacking, topping salads, or using as a side dish. With just a few simple ingredients and minimal cooking time, you’ll be enjoying this delicious pickled delight in no time!
Ingredients:
– 2 large yellow squash (about 1 pound)
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) granulated sugar
– 1/4 cup (60ml) water
– 1 tablespoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon mustard seeds (optional)
Instructions:
1. Slice the yellow squash into 1/4-inch thick rounds.
2. In a large bowl, combine vinegar, sugar, water, salt, and black pepper. Stir until dissolved.
3. Add the sliced squash to the pickling liquid and let it sit at room temperature for 24-48 hours, shaking the bowl occasionally.
4. After the desired pickling time, strain the squash slices from the liquid and transfer them to a clean glass jar with a tight-fitting lid. Seal the jar and store it in the refrigerator.
Cooking Time: 24-48 hours (pickling time)
Quick Refrigerator Pickled Zucchini
Add a tangy twist to your summer veggies with this effortless recipe. Perfect as a side dish, topping, or snack!
Ingredients:
– 2-3 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– 1/2 teaspoon pickling spice (optional)
Instructions:
1. In a large bowl, whisk together vinegar, water, sugar, and salt until dissolved.
2. Add sliced zucchinis to the pickling liquid, making sure they’re completely covered.
3. Refrigerate for at least 4 hours or overnight (up to 24 hours).
4. Just before serving, give the mixture a gentle stir. If using pickling spice, add it now and mix well.
5. Serve chilled or at room temperature.
Cooking Time: 4 hours (minimum) – overnight
Asian-Inspired Pickled Squash with Ginger
Add a burst of flavor to your meals with this sweet and tangy pickled squash recipe, infused with the warmth of ginger.
Ingredients:
– 1 small to medium-sized yellow squash (about 1 pound), sliced into 1/4-inch thick rounds
– 1-inch piece of fresh ginger, peeled and thinly sliced
– 1 cup white vinegar
– 1/2 cup granulated sugar
– 1/4 cup water
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. In a large bowl, combine squash slices, ginger slices, and salt. Let it sit for 10-15 minutes to allow the squash to release its natural juices.
2. In a medium saucepan, combine vinegar, sugar, water, and black pepper. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5-7 minutes or until the syrup has thickened slightly.
3. Add the squash and ginger mixture to the pickling liquid. Remove from heat and let it cool to room temperature.
4. Cover and refrigerate for at least 2 hours or overnight before serving.
Cooking Time: 15 minutes (plus chilling time)
Classic Bread and Butter Pickled Squash
This recipe brings a sweet and tangy twist to traditional pickling, perfect for serving as a side dish or using as a topping for sandwiches and salads.
Ingredients:
– 2 medium-sized yellow squash (such as crookneck or straightneck), sliced into 1/4-inch thick rounds
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) white vinegar
– 1/4 cup (60ml) unsalted butter, softened
– 1 tsp (5ml) salt
– 1/2 tsp (2.5ml) ground black pepper
Instructions:
1. In a large bowl, whisk together sugar, vinegar, and salt until dissolved.
2. Add the sliced squash to the bowl and toss to coat evenly with the pickling liquid.
3. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 3 days.
4. Just before serving, stir in the softened butter until well combined.
Cooking Time: None required – simply chill the squash in the refrigerator for the desired amount of time.
Jalapeño Lime Pickled Summer Squash
This refreshing recipe transforms summer squash into a tangy and spicy delight, perfect for topping tacos, sandwiches, or enjoying as a snack.
Ingredients:
– 2 lbs yellow summer squash (such as crookneck or straight neck), sliced into 1/4-inch thick rounds
– 1 cup (250ml) lime juice
– 1/2 cup (125ml) white vinegar
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup (60g) granulated sugar
– 1 tsp (5g) salt
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine squash slices, lime juice, white vinegar, jalapeño pepper, sugar, and salt.
2. Let the mixture sit at room temperature for at least 30 minutes to allow the flavors to meld.
3. Refrigerate for at least 4 hours or overnight to pickle the squash.
4. Serve chilled, garnished with fresh cilantro leaves if desired.
Cooking Time: 30 minutes (plus refrigeration time)
Rosemary and Thyme Pickled Squash
Add a fragrant twist to your pickling game with this delicious recipe featuring rosemary and thyme. Perfect for using up summer squash, these flavorful pickles are great as a side dish or added to sandwiches and salads.
Ingredients:
– 2 medium-sized yellow squash, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white wine vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 2 tbsp (30g) olive oil
– 4 sprigs of fresh rosemary, chopped
– 2 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together vinegar, water, sugar, olive oil, rosemary, and thyme.
2. Add the sliced squash to the pickling liquid and let it sit at room temperature for at least 4 hours or overnight in the refrigerator.
3. After the pickling time is up, strain the squash slices from the liquid and discard the solids.
4. Store the pickled squash in an airtight container in the refrigerator for up to 6 months.
Cooking Time: 4-24 hours (depending on desired level of pickling)
Honey Mustard Pickled Pattypan Squash
This recipe transforms pattypan squash into a sweet and tangy delight, perfect for adding a pop of flavor to any meal. With the combination of honey mustard and pickling spices, you’ll be hooked!
Ingredients:
– 2 medium-sized pattypan squash
– 1/4 cup honey
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 1 teaspoon pickling spice blend
– 1/4 teaspoon salt
– 1/4 cup water
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the pattypan squash into 1-inch cubes.
3. In a large bowl, whisk together honey, Dijon mustard, apple cider vinegar, pickling spice blend, and salt.
4. Add the squash cubes to the mixture and toss until evenly coated.
5. Pour in the water and stir until the squash is fully submerged.
6. Transfer the mixture to a shallow baking dish or a 9×13 inch pan.
7. Bake for 30-40 minutes, or until the squash is tender and slightly caramelized.
Cooking Time: 30-40 minutes
Enjoy your sweet and tangy Honey Mustard Pickled Pattypan Squash!
Curry-Spiced Pickled Squash Spears
Elevate your snack game with this sweet and tangy take on traditional pickles, featuring the flavors of India. These curry-spiced squash spears are perfect for a quick appetizer or as a crunchy addition to your favorite sandwich.
Ingredients:
– 2 medium-sized yellow squash (about 1 pound), sliced into 1/4-inch thick spears
– 1 cup white vinegar
– 1/2 cup water
– 1/4 cup honey
– 2 tablespoons curry powder
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine squash spears, vinegar, water, honey, curry powder, salt, and pepper.
2. Let the mixture sit at room temperature for at least 30 minutes to allow the flavors to meld.
3. Refrigerate the pickled squash for at least 24 hours before serving.
4. Store in an airtight container in the refrigerator for up to 6 weeks.
Cooking Time: 30 minutes (plus 24-hour refrigeration)
Balsamic Pickled Squash with Red Onion
This recipe combines the natural sweetness of summer squash with the tanginess of balsamic vinegar and the pungency of red onion, creating a unique and flavorful side dish or topping for sandwiches and salads.
Ingredients:
– 2 medium-sized yellow squash, sliced into 1/4-inch thick rounds
– 1 large red onion, thinly sliced
– 1 cup (250ml) balsamic vinegar
– 1/4 cup (60ml) water
– 2 tbsp granulated sugar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the squash slices and red onion.
2. In a small saucepan, combine the balsamic vinegar, water, and sugar. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes.
3. Pour the hot pickling liquid over the squash mixture and let it sit at room temperature for at least 30 minutes or refrigerate overnight.
4. Serve chilled, garnished with fresh herbs if desired.
Cooking Time: 10 minutes (plus soaking time)
Smoky Chipotle Pickled Zucchini
Add a smoky kick to your summer zucchini with this flavorful pickling recipe. Perfect as a side dish or topping for tacos, sandwiches, and more.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 2 tbsp chipotle peppers in adobo sauce
– 1 tsp smoked paprika
– 1 tsp salt
– 1/4 tsp black pepper
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Slice the zucchinis into 1/4-inch thick rounds.
2. In a medium saucepan, combine vinegar, water, chipotle peppers, smoked paprika, salt, and black pepper. Bring to a boil over medium-high heat.
3. Reduce heat to medium-low and simmer for 10 minutes.
4. Pack the zucchini slices into a clean glass jar or container with a tight-fitting lid. Pour the pickling liquid over the zucchinis, making sure they are completely covered.
5. Let the mixture cool to room temperature before refrigerating. Allow it to chill for at least 2 hours or overnight before serving.
Cooking Time: 10 minutes
Lemon Pepper Pickled Squash Chips
Elevate your snack game with these tangy and crunchy pickled squash chips infused with the brightness of lemon and pepper.
Ingredients:
– 2 medium-sized squashes (such as yellow crookneck or zucchini)
– 1 cup white vinegar
– 1/2 cup water
– 1/4 cup granulated sugar
– 2 tbsp lemon juice
– 1 tsp freshly ground black pepper
– 1/4 tsp salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the squashes into thin rounds, about 1/8 inch thick.
3. In a large bowl, whisk together vinegar, water, sugar, lemon juice, black pepper, and salt until dissolved.
4. Add the squash slices to the pickling liquid and let them soak for at least 30 minutes, or up to several hours in the refrigerator.
5. Line a baking sheet with parchment paper and arrange the pickled squash slices in a single layer.
6. Bake for 15-20 minutes, or until crispy and golden brown.
Cooking Time: 40-50 minutes (including soaking time)
Maple Bourbon Pickled Squash Slices
Add a sweet and tangy twist to your fall meals with these maple bourbon pickled squash slices. This recipe is perfect for using up ripe or overripe winter squash, and the flavors will only get better with time.
Ingredients:
– 2 medium-sized winter squash (such as butternut or acorn), peeled and sliced into 1/4-inch thick rounds
– 1 cup maple syrup
– 1/2 cup bourbon whiskey
– 1/2 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon mustard seeds
– 1 teaspoon coriander seeds
– Salt, to taste
Instructions:
1. In a large saucepan, combine maple syrup, bourbon, apple cider vinegar, water, mustard seeds, and coriander seeds.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Add the squash slices to the pickling liquid and cook for an additional 5-7 minutes, or until they are tender but still retain some crunch.
4. Remove from heat and let cool to room temperature.
5. Store in an airtight container in the refrigerator for at least 24 hours before serving.
Cooking Time: 15-20 minutes
Garlicky Pickled Squash with Peppercorns
Add a tangy twist to your squash dishes with this simple and flavorful recipe that combines the sweetness of roasted squash with the pungency of garlic and peppercorns.
Ingredients:
– 1 medium-sized yellow or orange squash (such as butternut or acorn), peeled and cubed
– 3 cloves of garlic, minced
– 1/2 cup white vinegar
– 1/4 cup water
– 1 tsp salt
– 1/2 tsp black peppercorns
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C). Toss the squash cubes with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. In a saucepan, combine garlic, vinegar, water, salt, and black peppercorns. Bring to a boil over medium heat, then reduce heat to low and simmer for 10-12 minutes.
3. Remove the squash from the oven and let it cool slightly. Add the pickling liquid to the roasted squash, tossing gently to coat.
4. Let the mixture sit at room temperature for at least 30 minutes before serving. Garnish with fresh thyme leaves, if desired.
Cooking Time: 35-40 minutes
Sweet Heat Pickled Squash and Peppers
Sweet Heat Pickled Squash and Peppers Recipe
Get ready to add a tangy twist to your meals with this sweet heat pickling recipe! Sweet Heat Pickled Squash and Peppers is the perfect condiment for sandwiches, salads, or as a topping for grilled meats.
Ingredients:
– 2 medium-sized yellow squash (such as crookneck or straight-neck)
– 1 large red bell pepper, sliced
– 1 large orange bell pepper, sliced
– 1/4 cup white vinegar
– 1/4 cup granulated sugar
– 1 tablespoon honey
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon cayenne pepper (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash and peppers with a drizzle of olive oil, salt, and smoked paprika.
3. Roast in the preheated oven for 20-25 minutes or until tender.
4. In a saucepan, combine vinegar, sugar, honey, salt, and cayenne pepper (if using).
5. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10-15 minutes.
6. Remove from heat and let cool slightly.
7. Add roasted squash and peppers to the pickling liquid and refrigerate until chilled.
Cooking Time: 45-50 minutes
Dill and Mustard Seed Pickled Squash
A tangy and flavorful condiment that pairs perfectly with grilled meats, sandwiches, and salads. This recipe uses a combination of dill and mustard seeds to create a unique and delicious flavor profile.
Ingredients:
– 2 lbs yellow squash (such as crookneck or straight neck), sliced into 1/4-inch thick rounds
– 1 cup white vinegar
– 1/2 cup water
– 1 tablespoon pickling salt
– 1 teaspoon mustard seeds
– 1 teaspoon dried dill weed
– 1/4 teaspoon black peppercorns
Instructions:
1. In a large bowl, combine sliced squash and pickling 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 to remove excess salt.
3. In a medium saucepan, combine vinegar, water, mustard seeds, dill weed, and black peppercorns. Bring the mixture to a boil over high heat.
4. Reduce the heat to medium-low and simmer for 10 minutes.
5. Pack the squash into clean glass jars, leaving about 1/2 inch of headspace. Pour the pickling liquid over the squash, making sure that all the squash is covered.
6. Seal the jars and let them cool to room temperature. Store in the refrigerator.
Cooking Time: 10 minutes
Tangy Pickled Squash Relish
Brighten up your meals with this vibrant and tangy relish made with roasted squash, vinegar, and spices!
Ingredients:
– 1 medium-sized butternut or acorn squash (about 2 lbs)
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon brown sugar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon ground cumin
– 1/4 teaspoon smoked paprika (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out the seeds.
2. Roast the squash for about 45 minutes, or until tender and caramelized.
3. Let the squash cool slightly, then peel off the skin and chop into small pieces.
4. In a medium saucepan, combine vinegar, water, brown sugar, salt, black pepper, cumin, and smoked paprika (if using).
5. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes or until slightly thickened.
6. Add the roasted squash to the pickling liquid and let it sit at room temperature for at least 30 minutes to allow flavors to meld.
Cooking Time: About 1 hour 15 minutes (45 minutes roasting + 30 minutes sitting time)
Herbed Pickled Squash Medley
Discover the perfect blend of sweet and tangy with this Herbed Pickled Squash Medley recipe! A medley of winter squash, herbs, and spices come together to create a deliciously flavorful and crunchy condiment.
Ingredients:
– 2 medium-sized winter squash (such as butternut or acorn), peeled and cubed
– 1/4 cup kosher salt
– 1/4 cup brown sugar
– 2 tbsp apple cider vinegar
– 2 tbsp olive oil
– 2 tbsp chopped fresh herbs (such as parsley, thyme, and sage)
– 1 tsp ground cinnamon
Instructions:
1. In a large bowl, combine squash cubes and kosher salt. Let it sit for at least 30 minutes to allow the squash to release its natural juices.
2. Rinse the squash cubes with cold water to remove excess salt. Drain well and set aside.
3. In a large saucepan, combine brown sugar, apple cider vinegar, olive oil, chopped herbs, and ground cinnamon. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce heat to low and simmer for 10-15 minutes or until the pickling liquid has thickened slightly.
5. Add the squash cubes to the pickling liquid and stir to combine. Simmer for an additional 5-7 minutes or until the squash is tender.
6. Remove from heat and let it cool completely before refrigerating or freezing.
Cooking Time: 30-40 minutes
Summary
Get ready to spice up your summer with these tangy pickling squash recipes! From Spicy Garlic Dill Pickled Squash to Rosemary and Thyme Pickled Squash, there’s a flavor combination for every taste. Try making Classic Bread and Butter Pickled Squash or Jalapeño Lime Pickled Summer Squash for a burst of fresh flavor. For a spicy kick, go for Curry-Spiced Pickled Squash Spears or Smoky Chipotle Pickled Zucchini. Whether you’re looking for sweet and sour or smoky and savory, these 18 pickling squash recipes have got you covered!