GMarie's Squash Pickles

Gina Davis


These pickled squash are just AMAZING! You can add fresh Jalapeno rings to make them a Hot Pickles and just awesome as well! I serve them with most everything I make as a side and are also a perfect snack! Sammy's and Burgers are kicked up when these babies are added to them! They are the best with brown beans and cornbread! They have a salty sweet brine that gives them more of a bread and butter pickle taste and the peppers and onions in the jar are just a wonderful bonus!!! They DO NOT have to be canned they will hold in fridge for 4 weeks! People who don't like squash love these pickles!


☆☆☆☆☆ 0 votes

16 oz Jar
2 Hr 30 Min
10 Min
Stove Top


  • 4
    yellow squash (roughly 2 pounds)
  • 4
    zucchini squash (roughly 2 pounds)
  • 1 large
    sweet white onion
  • 1
    orange bell pepper
  • 1
    red bell pepper
  • 6 Tbsp
    kosher salt


  • ~~BRINE~~

  • 3 1/2 c
  • 3 c
    apple cider vinegar
  • 1 tsp
    minced garlic
  • 2 tsp
    celery seed
  • 1 tsp
    double ground super fine mustard powder
  • 1 tsp
    mustard seed
  • 1 tsp
    yellow mustard (you can omit this if you don't like subtle mustard flavor)
  • 3 Tbsp
    pickling spice (i use a local mix that i get from the farmers market)
  • 3 Tbsp
    honey (optional, i make some with and without and love both the same)

  • ·
    store bought is wonderful unless you just want to make your own :)
  • 2 Tbsp
    mustard seed
  • 1 Tbsp
    whole allspice
  • 2 tsp
    coriander seeds
  • 1 tsp
    ground ginger
  • 1 tsp
  • 1 tsp
    crushed red pepper flakes
  • 2
    whole cloves
  • 1
    bay leaf
  • 1
    2 inch cinnamon stick

How to Make GMarie's Squash Pickles


  1. Clean and slice both squash into 1/4 inch thick slices
  2. Slice onion into 1/4 rings
  3. Clean and seed peppers and chop into 1x1 chunks or 1 inch wide long strips
  4. IF MAKING HOT PICKLES: Clean Jalapenos and remove seeds according to how hot you want your pickles. Less Hot? Take out more seeds. More Hot? Leave in more seeds. Want just a Mild Jalapeno tasting pickle? Take out all seeds and veins.
  5. In a very large strainer layer half the squash, onions, peppers and Jalapenos if using them and sprinkle with 3 tbs of the Kosher salt.
  6. Repeat this again and sprinkle with remaining Kosher Salt.
  7. Let the salted vegetables set for at least 2 hours. This is to remove water from them so when Brine is poured over them they can soak it up. This step is a MUST :)
  8. After vegetables have set mix your Brine
  9. Add all ingredients to a large non-reactive pot. (Any pot that is NOT Aluminum)
  10. Stir Brine until all the sugar is melted and it starts to boil.
  11. Once it starts to boil reduce heat to simmer.
  12. Place an equal mix of squash, onions and peppers IF using pickle crisp sprinkle pickle crisp over mix in mason jar or in a safe container (my best friend makes this recipe and she uses a large left over plastic Coffee Mate Creamer can) Well I think she uses 3 of them and stores them in her fridge) So for storage and not canning use anything you like just make sure it will not melt when Brine is poured over the pickles.
  13. IF CANNING: Process jars according to manufactures directions.

    Heat Hot Water Bath Pot (Canning Pot) to Boil and then reduce heat to Medium High. (When you process you want your water right at boiling but not boiling)

    **Quick Tip: Run jars through dish washer on Pot Scrub or Long Cycle and on Heated Dry. Use whlie they are in the drying phase

    Fill jars with equal amounts of squash mix and press down firmly leaving 1 inch head space.

    I use Ball 1 1/2 Pint Wide Mouth. Any pint size and up will work BUT as with any large slice the Wide Mouths are going to give you the best results because they are so much easier to pack.

    Wash seals to jars and rinse very well in hot water.

    Heat seals by placing in a bowl of hot water from your canner water.
  14. Ladle Brine over squash mix in jars or your choice or storage container. Making sure you get your seeds and spices roughly equal between your jars or containers.
  15. IF NOT CANNING: let set until room temperature and then place in fridge for up to 4 weeks.
  16. CANNING: Wipe rims of jars and add seals and rings and place in hot water bath for 10 minutes. Remove to a towel and let cool without touching or bumping the seal will "pop" and that is when you know you have a good seal. this will take from 5 mins to 5 hours lol not sure why. I leave mine until they are completely cool.
  17. And Lunch Is Served! After I wrote this I had to have a ham sammy stuffed with my pickles LOL YUMMMMMM

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