Best 3 So Sweet Squash Pickles Recipes

If you're looking for a sweet and tangy treat, "so sweet squash pickles" are the perfect recipe. This classic Southern dish is made with yellow summer squash, sugar, vinegar, and spices. It's easy to make and can be enjoyed as a side dish or as a snack. So Sweet Squash Pickles are the perfect way to use up extra summer squash and enjoy the sweet flavors of the season.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET YELLOW SQUASH PICKLES

Sweet Yellow Squash Pickles image

These Sweet Yellow Squash Pickles are a mouth-watering summer snack. Whether you're adding them to a sandwich, serving them on a cheese board, or eating them right out of the jar, you'll love this pickled yellow squash.

Provided by Michael Wurm, Jr.

Categories Side Dish Snack

Number Of Ingredients 8

Ingredients

4 small yellow squash (cut in1/4-inch thick slices (about 3 cups))
1/2 cup thinly sliced red onion
1 tablespoon kosher salt
1 cup sugar
3/4 cup white vinegar
1 teaspoon mustard seeds
1 teaspoon celery seeds
1 teaspoon dry mustard

Steps:

In a large non-metal bowl, combine the squash and onion. Sprinkle salt over the vegetables and stir to combine. Cover and chill in the refrigerator for 1 hour. Then, drain the liquid from the vegetables.
In a medium saucepan, combine the sugar, vinegar, mustard seeds, celery seeds, and dry mustard. Bring to a boil and stir until the sugar is dissolved.
Add the squash and onion mixture and then return to boiling.
Remove from heat. Ladle the hot vegetables and liquid into sterilized canning jars.
At this point, the jars can be processed for long-term canning or covered and stored as-is in the refrigerator for up to one month.
Chill at least 24 hours before serving.

Nutrition Facts : Carbohydrate 118 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Sodium 3503 mg, Fiber 5 g, Sugar 110 g, Calories 500 kcal, ServingSize 1 serving

SO-SWEET SQUASH PICKLES

So-Sweet Squash Pickles image

These crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation. -Eleanor Sundman Farmington, Connecticut

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 cups.

Number Of Ingredients 9

Ingredients

3 small yellow summer squash, thinly sliced
1 large sweet red pepper, cut into 1/4-inch strips
1 medium onion, chopped
1 tablespoon salt
1 cup sugar
3/4 cup white vinegar
3/4 teaspoon mustard seed
3/4 teaspoon celery seed
1/4 teaspoon ground mustard

Steps:

Place squash, pepper and onion in a colander over a plate; sprinkle with salt and toss. Let stand 1 hour to drain., In a large saucepan, combine remaining ingredients; bring to a boil, stirring to dissolve sugar. Add vegetables; return to a boil. Remove from heat; cool completely., Transfer to a covered container; refrigerate, covered, at least 4 days before serving. May be stored in refrigerator up to 3 weeks.

Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 225mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 1g protein.

PICKLED SQUASH

Pickled Squash image

Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe.

Provided by TAXIDERMYCHICK

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 4h5m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup salt
2 ½ pounds young yellow squash and zucchini, sliced into rounds
1 green bell pepper, seeded and sliced into strips
2 small onions, thinly sliced
2 ¼ cups white sugar
2 cups distilled white vinegar
2 teaspoons mustard seed
1 teaspoon ground turmeric
1 teaspoon celery seed

Steps:

In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.
Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.
Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.

Nutrition Facts : Calories 524.5 calories, Carbohydrate 129.8 g, Fat 1.5 g, Fiber 6.9 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 9.1 mg, Sugar 114.7 g

Tips:

Choose firm, ripe squash that is free of blemishes.
Peel and remove the seeds from the squash before slicing it.
Use a sharp knife to cut the squash into thin slices, about 1/4 inch thick.
Soak the squash slices in a salt water solution for at least 2 hours, or overnight.
Drain the squash slices and rinse them well before pickling.
Use a variety of spices and seasonings to flavor the pickle brine, such as mustard seeds, celery seeds, dill seeds, garlic, and ginger.
Bring the pickle brine to a boil, then pour it over the squash slices.
Cover the squash slices with a weight, such as a plate or a jar filled with water, to keep them submerged in the brine.
Let the squash pickles cool to room temperature, then transfer them to a jar or jars.
Seal the jars and store the squash pickles in a cool, dark place for at least 2 weeks before eating.

Conclusion:

Squash pickles are a delicious and versatile condiment that can be enjoyed in many different ways. They can be served as a side dish, used as a sandwich topping, or added to salads and other dishes. Squash pickles are also a good source of vitamins and minerals, and they can help to boost the immune system. If you are looking for a new and exciting way to enjoy squash, then you should definitely try making squash pickles.