Bread and Butter Squash Pickles (Regular and Sugar-Free)

Lisa Crum


Last year we wound up with a bumper crop of yellow squash. Trying to be creative in how we put it up, I experimented with a regular cucumber pickle recipe and came up with these. Turns out, we liked them better than cucumber pickles! They're crisp and tasty on sandwiches, or on the side with a bowl of soup beans. Or, you can grind up the ingredients and make relish, which is also very good. We tried it both ways. Though the original ingredients called for sugar, I made almost all our batches with Splenda instead, after I experimented with a batch and found that they too were delicious (we do a lot of sugar-free cooking). We have a few jars left and they're still fresh-tasting and crisp every time we pop open another jar.


★★★★★ 2 votes

1 Hr
10 Min


  • 6
    yellow straight or crookneck squash, thinly sliced (any size but the smaller they are, the fewer seeds)
  • 2
    onions, sliced into thin rings
  • 2
    bell peppers, thinly sliced (optional)
  • 1/4 c
  • 2 1/4 c
    sugar or 3 1/2 cups splenda
  • 2 1/4 c
    apple cider vinegar
  • 2 tsp
    celery seed
  • 2 tsp
    mustard seed
  • 1 Tbsp
    pickling spice

How to Make Bread and Butter Squash Pickles (Regular and Sugar-Free)


  1. Do not peel squash. Slice squash, onions, and green pepper in thin strips. Add 1/4 cup salt, cover with cold water. Let stand for one hour, use ice to keep cool or refrigerate.
  2. Combine sugar, vinegar, celery seed and turmeric. Boil ingredients for three minutes, stirring occasionally, then add drained squash mixture. Simmer for three more minutes. Bring to a boil. Pack in hot canning jars and fill to 1/2 inch of top of jar with juice. Makes about 4 or 5 pints, double if you want more.
  4. Notes: To a double batch I used for spices:
    3 T. mustard seed
    2 T. pickling spice
    1 T. celery seed
    And a total of 7 cups splenda to 4.5 cups vinegar

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