Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This in an Emeril Lagasse recipe. I love Emeril! This Pickled squash recipe is a hit with everyone I've given it to.

Ingredients Nutrition


  1. In a large pot or bowl, layer sliced squash and onions, and sprinkle eash layer generously with kosher salt.
  2. Let sit 1 hour.
  3. Drain.
  4. In large pot combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil.
  5. Add squash and onions and return to boil.
  6. Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars.
  7. Wipe rims and jars clean, and put lids and rings on jars.
  8. Process jars in hot water bath for 10 minutes.
  9. Remove jars from water bath and allow to cool.
  10. Any jars that do not seal should be refrigerated and used withing 2 weeks.
Most Helpful

Fantastic, easy, squash can easily be pickled and stored for enjoyment later, we all know how squash come on FAST. I used Ball bread and butter pickling mix for the pickling spices. Thank you. Helen

Helen B. July 01, 2014

These pickles are so delicious and so easy to make.
Holly P.

hollypompi August 18, 2010

Very nice recipe and oh-so-easy to make. I'm sure I'll be preparing a few more batches before all is said and done. Wonderful way to preserve all of those zukes that seem to appear out of nowhere in the garden! Thanks for posting.

jonesies July 26, 2010