Squash Pickles

Squash Pickles Recipe

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Linda Mann


This recipe was given to me in 1974 by a sweet lady who has gone to be with the Lord. She had brought these to an all day singing at the church I was raised in & I loved them. Hope you enjoy as well.

★★★★★ 1 vote
4 pints or 2 quarts
2 Hr
10 Min


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8 c
yellow squash, fresh, sliced thin (approx. 8 med. squash)
2 large
onions thin sliced
2 c
vinegar (5% acidity)
3 c
2 tsp
celery seed
2 tsp
mustard seed
1 Tbsp
2 large
bell peppers ( optional)

How to Make Squash Pickles


  • 1Mix onions, bell peppers and squash in large pan, sprinkle with the salt. Let set one hour.
  • 2Bring to boil vinegar, sugar, celery seed & mustard seed. (celery & mustard seeds may be put in a cheese cloth bag to be removed before adding squash, bell peppers & onions, I prefer the seeds in my pickles)
  • 3Press water from squash, bell peppers & onions with hands, drop in boiling vinegar. Bring to a big boil, count 5 minutes.
    Put in clean hot jars, with hot lids & rings. These will self seal.

Printable Recipe Card

About Squash Pickles

Course/Dish: Other Side Dishes
Hashtags: #FARM, #FRESH, #pickles

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