- Most Helpful
- Highest Rating
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!
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!
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.
The best!! I made a HUGE batch when our yellow squash came in early this summer, and then I had to make 2 more HUGE batches from squash I bought at the Farmer's Market...that is how much my family LOVED this recipe. Awesome recipe...great job!!
Very nice! I made as directed, but cut the recipe back to 2 cups squash and just put in the fridge. Nice flavor. Thanks!