Description
These sweet yellow squash pickles are quick to make and packed with tangy-sweet flavor. A perfect summer fridge staple.
Ingredients
Scale
- 4 cups thinly sliced yellow squash
- 1 small onion, thinly sliced
- 1 tablespoon salt
- 1 cup white vinegar
- 1 cup sugar
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon celery seeds
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Toss squash and onions with salt in a large bowl. Let sit for 1 hour, then drain and rinse well.
- In a saucepan, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes. Bring to a simmer.
- Add squash and onions to the pot. Simmer for 5 minutes.
- Transfer the mixture into clean jars. Cool to room temperature, then refrigerate for 24 hours before serving.
Notes
- Use young squash for crisp texture.
- Store in refrigerator up to 2 weeks.
- Adjust red pepper for desired heat.
- Perfect on burgers, BBQ, or cheese boards.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pickles
- Method: Refrigerator
- Cuisine: Southern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 35
- Sugar: 7g
- Sodium: 220mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: sweet yellow squash pickles, pickled yellow squash, summer pickles, fridge pickles, squash canning recipe