Squash Pickles

Squash Pickles

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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


  • 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


  1. Mix onions, bell peppers and squash in large pan, sprinkle with the salt. Let set one hour.
  2. Bring 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)
  3. Press 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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