Description
Sweet Yellow Squash Pickles are a tangy and refreshing way to preserve summer’s bounty. With a perfect balance of sweetness and spice, these pickles are ideal for serving alongside grilled dishes or adding to sandwiches.
Ingredients
Scale
- 4 cups thinly sliced yellow squash
- 1 cup thinly sliced onion
- 1 tablespoon salt
- 1 1/2 cups apple cider vinegar
- 1 cup granulated sugar
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon celery seeds
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- In a large bowl, combine sliced squash and onion. Sprinkle with salt, toss, and let sit for 1 hour. Then rinse and drain well.
- In a saucepan, combine apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes. Bring to a boil, stirring to dissolve sugar.
- Add the drained squash and onions to the saucepan. Simmer for 5 minutes.
- Transfer hot mixture into sterilized jars, making sure to cover vegetables with liquid. Seal tightly.
- Let cool to room temperature, then refrigerate. Pickles are ready to eat in 24 hours and will keep up to 2 weeks.
Notes
- Use firm, fresh yellow squash for the best texture.
- Adjust sweetness or spice level to your taste by modifying sugar or pepper flakes.
- Delicious served with BBQ, burgers, or charcuterie boards.
Nutrition
- Serving Size: 1/4 cup
- Calories: 40
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: yellow squash pickles, sweet pickles, summer pickles, squash recipes, quick pickles, tangy vegetables