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    You are in: Home / Recipes / Pickled Yellow Squash Recipe
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    Pickled Yellow Squash

    Pickled Yellow Squash. Photo by Sharon123

    1/1 Photo of Pickled Yellow Squash

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    2 hrs

    30 mins

    Texas Aggie Mom's Note:

    My first year of college I waited tables in a small family owned restaurant. This was one of my favorite things offered on the salad bar. I was lucky enough to get the family recipe. I have never made it, but I sure ate a lot of it. The recipe says it makes 2 quarts, but that sure does not sound right to me unless those veggies shrivel up a lot!

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    Units: US | Metric

    • 8 cups yellow squash, sliced thickly
    • 2 cups onions, peeled and cut into large chunks
    • 1 cup green pepper, seeded and cut into large chunks

    Brine ingredients


    1. 1
      Put the squash in a large pot and salt heavily. Let stand for one hour.
    2. 2
      Drain the liquid from the squash. Take paper towels and wipe thoroughly until most of the salt is removed. Do not wash the squash!
    3. 3
      Prepare the brine and place in a large pot.
    4. 4
      Add the green pepper and bring to a boil.
    5. 5
      Add squash and onion.
    6. 6
      Return to a boil.
    7. 7
      Remove from heat.
    8. 8
      Put in jars leaving 1/2" headspace.
    9. 9
      Place lids, screw on bands finger-tight and process in a boiling water bath (5 minutes up to 1000 feet in elevation; 10 minutes from 1001 to 6000 feet; 15 minutes >6000 feet)
    10. 10
      Let jars cool; store in a cool, dark place.

    Ratings & Reviews:

    • on May 28, 2010


      A standard for us now and I am receiving great reviews from friends and family. I use the two tablespoons of pickling spices myself and the onions are one of my favorite parts. Now another change is I ditched the bell pepper and added in its place three sliced, seeds and all, jalapeno peppers. It added a wonderfully sweet bite at the end!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 18, 2014


      This is a keeper! We love this recipe, but changed it up just a bit. We added zucchini squash in with the yellow squash and instead of the green pepper, we cut up red, yellow and orange peppers and it not only tastes wonderful, it's also very colorful. I made some chicken salad a couple of weeks ago and put some of this in it and it tastes amazing! Great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 12, 2009


      Maybe rename as: Disappearing Pickled Yellow Squash. I made these on a whim, having too much squash to keep keep up with. DH & children LOVE them & have taken them to work to share. Rave reviews all 'round! I used 2 tsp of pickling spice in place of the celery seeds & mustard seeds.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Pickled Yellow Squash

    Serving Size: 1 (2551 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1385.2
    Calories from Fat 17
    Total Fat 1.8 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 70.8 mg
    Total Carbohydrate 339.6 g
    Dietary Fiber 9.4 g
    Sugars 318.1 g
    Protein 8.7 g

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