Sweet and Tangy Yellow Squash Pickles
Sweet and Tangy Yellow Squash Pickles capture the essence of summer in a jar. This easy recipe combines fresh yellow squash with a zesty vinegar brine, balancing sweetness and acidity for a crunchy, flavorful snack. Perfect for picnics, barbecues, or as a vibrant side dish, these pickles are sure to impress family and friends. Allow them to marinate for at least 24 hours for the best flavor before diving in!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 4 servings (about 2 cups of pickles) 1x
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Ingredients
Scale
- 4 medium yellow squash (about 1.5 lbs)
- 1 cup white vinegar
- 1 cup water
- 1 cup granulated sugar
- 2 tablespoons kosher salt
- 2 teaspoons dill seeds
- 1 small onion
Instructions
- Wash the yellow squash thoroughly and slice into half-inch rounds.
- In a large saucepan over medium heat, combine white vinegar, water, sugar, and salt. Stir until dissolved and bring to a gentle boil.
- Add dill seeds and sliced onion to the boiling mixture; simmer for about five minutes.
- While the brine simmers, pack layers of sliced squash and onion into clean pint-sized jars.
- Pour the hot brine over the packed squash until jars are filled to about half an inch from the top; seal tightly with lids.
- Allow jars to cool to room temperature before transferring them to the refrigerator. Let them pickle for at least 24 hours before serving.
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 45
- Sugar: 10g
- Sodium: 220mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: <1g
- Cholesterol: 0mg
Keywords: Customize by swapping yellow squash with zucchini or cucumbers. For added spice, include mustard seeds or chili flakes in the brine. Adjust sweetness by varying the amount of sugar according to taste.