Summer has finally arrived, and with it comes the abundance of fresh squash from your local farmers’ market or backyard garden. While we often think of grilling, roasting, or sautéing our summer squash, there’s another delicious way to enjoy them: pickling! The tangy sweetness of pickled squash is perfect for adding a burst of flavor to sandwiches, salads, and snacks. In this article, we’ll explore 18 mouthwatering pickling squash recipes that are sure to become your new summer obsession.
From spicy garlic dill to sweet and sour honey, each recipe offers a unique twist on the classic pickle. Whether you’re looking for something quick and easy or more adventurous, our collection of pickling squash recipes has got you covered. So go ahead, get picky (pun intended!), and start enjoying your summer squash in a whole new way.
Spicy Garlic Dill Pickled Squash
This recipe adds a twist to traditional pickling by incorporating the natural sweetness of squash, the pungency of garlic, and the brightness of fresh dill. The result is a tangy and addictive condiment perfect for topping sandwiches, salads, or using as a side dish.
Ingredients:
– 2 medium-sized yellow summer squash (such as crookneck or straight-neck), sliced into 1/4-inch thick rounds
– 1/4 cup pickling spice blend (containing mustard seeds, coriander seeds, and dill seeds)
– 2 cloves garlic, minced
– 1/4 cup white vinegar
– 1/4 cup water
– 2 tbsp granulated sugar
– 1 tsp kosher salt
– 1/4 cup fresh dill weed, chopped
Instructions:
1. In a large bowl, combine squash slices, pickling spice blend, garlic, and salt.
2. In a separate saucepan, combine vinegar, water, sugar, and dill. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes.
3. Pour the hot pickling liquid over the squash mixture, letting it cool to room temperature.
4. Refrigerate for at least 24 hours or up to 1 week before serving.
Cooking Time: 30 minutes
Sweet and Sour Honey Pickled Squash
Sweet and Sour Honey Pickled Squash Recipe
Transform humble squash into a sweet and tangy delight with this simple recipe!
Ingredients:
– 2 medium-sized winter squash (such as butternut or acorn), peeled and cubed
– 1 cup honey
– 1/2 cup white vinegar
– 1/4 cup water
– 1 tablespoon pickling spice
– 1 teaspoon salt
Instructions:
1. In a large saucepan, combine the squash cubes, honey, vinegar, water, pickling spice, and salt.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 15-20 minutes or until the squash is tender.
3. Remove from heat and let cool to room temperature.
4. Store in an airtight container in the refrigerator for at least 24 hours before serving.
Cooking Time: 30-40 minutes
Quick Refrigerator Pickled Squash Spears
A refreshing twist on traditional pickling, this recipe yields tangy and crunchy squash spears perfect for snacking or adding to salads.
Ingredients:
– 2 medium-sized yellow squash (about 1 pound)
– 1/2 cup white vinegar
– 1/4 cup water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional, for some heat)
Instructions:
1. Slice the squash into 1-inch thick spears.
2. In a large bowl, combine vinegar, water, sugar, salt, black pepper, and red pepper flakes (if using).
3. Add the squash spears to the pickling liquid and toss to coat.
4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes or up to 24 hours.
5. Serve chilled or at room temperature.
Cooking Time: None needed! This recipe is ready in no time.
Asian-Inspired Sesame Pickled Squash
Elevate your snacks or side dishes with this unique and flavorful recipe that combines the sweetness of squash with the savory umami of sesame and soy sauce.
Ingredients:
– 1 small to medium-sized summer squash (such as zucchini or yellow crookneck), sliced into 1/4-inch thick rounds
– 1 cup rice vinegar
– 1/2 cup water
– 1/4 cup granulated sugar
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– 1 teaspoon grated ginger
– Salt, to taste
– Sesame seeds and chopped scallions, for garnish (optional)
Instructions:
1. In a large bowl, whisk together rice vinegar, water, sugar, soy sauce, sesame oil, and ginger.
2. Add the sliced squash to the marinade and let it sit at room temperature for at least 2 hours or overnight in the refrigerator.
3. Preheat oven to 375°F (190°C). Remove the squash from the marinade, letting any excess liquid drip off.
4. Place the squash slices on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until tender and slightly caramelized.
5. Sprinkle with salt to taste and garnish with sesame seeds and chopped scallions if desired.
Cooking Time: 2 hours (marinating) + 20-25 minutes (baking)
Classic Bread and Butter Pickled Squash
Add a tangy twist to your fall menu with this simple recipe for bread and butter pickled squash. This sweet and savory side dish is perfect for accompanying roasted meats, as a topping for sandwiches, or as a snack on its own.
Ingredients:
– 2 medium-sized yellow squash (about 1 pound)
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 ml) water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons unsalted butter, softened
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash into 1-inch (2.5 cm) cubes.
3. In a large bowl, combine vinegar, water, sugar, salt, and black pepper. Stir until dissolved.
4. Add the squash cubes to the pickling liquid and let it sit for at least 30 minutes at room temperature.
5. Melt the butter in a small saucepan over low heat.
6. Strain the pickled squash and add it to the melted butter. Toss to combine.
7. Serve warm or at room temperature.
Cooking Time: 30-40 minutes (including pickling time)
Jalapeño Lime Pickled Squash Chips
Elevate your snacking game with these crispy squash chips infused with the zesty flavors of jalapeño and lime.
Ingredients:
– 2 medium-sized yellow or crookneck squash
– 1/4 cup lime juice
– 1/4 cup white vinegar
– 1/4 cup water
– 2 tbsp sugar
– 1 tsp salt
– 1-2 jalapeños, sliced
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Slice the squash into 1/8-inch thick rounds.
3. In a large bowl, whisk together lime juice, vinegar, water, sugar, and salt until dissolved.
4. Add sliced jalapeños to the marinade mixture and stir to combine.
5. Add the squash slices to the marinade and let it sit for at least 30 minutes or overnight in the refrigerator.
6. Remove the squash from the marinade, allowing excess liquid to drip off.
7. Fry the squash chips in hot oil until crispy, about 3-4 minutes per batch.
8. Drain on paper towels and serve warm.
Cooking Time: 20-25 minutes
Rosemary Thyme Pickled Squash Medley
Elevate your fall and winter dishes with this flavorful pickling recipe, featuring a medley of colorful squash and infused with the aromas of rosemary and thyme.
Ingredients:
– 2 medium-sized acorn squash, cubed
– 1 medium-sized butternut squash, cubed
– 1 large red bell pepper, sliced
– 1/4 cup (60 ml) white wine vinegar
– 1/4 cup (60 ml) apple cider vinegar
– 2 tbsp olive oil
– 2 sprigs of fresh rosemary, chopped
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash, bell pepper, and aromatics with olive oil, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes or until the vegetables are tender.
4. In a large bowl, combine roasted squash mixture, white wine vinegar, apple cider vinegar, rosemary, thyme, salt, and pepper.
5. Let it sit at room temperature for at least 2 hours to allow flavors to meld.
6. Refrigerate or store in an airtight container for up to 1 week.
Cooking Time: 30-40 minutes (roasting) + 2 hours (pickling)
Maple Bourbon Pickled Squash Slices
Transform tender squash into a sweet and tangy condiment with this simple recipe. Maple Bourbon Pickled Squash Slices make a great accompaniment to grilled meats, cheeses, or as a topping for burgers and sandwiches.
Ingredients:
– 2 medium-sized yellow squash (such as crookneck or straightneck)
– 1 cup maple syrup
– 1/4 cup bourbon whiskey
– 1 cup white vinegar
– 1/2 cup water
– 1 tsp salt
– 1/2 tsp black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the squash into thin rounds, about 1/8 inch thick.
3. In a large bowl, whisk together maple syrup, bourbon whiskey, white vinegar, water, salt, and black pepper.
4. Add the squash slices to the marinade, making sure they are fully coated.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
6. Preheat a skillet over medium-high heat. Remove the squash from the marinade, letting any excess liquid drip off.
7. Cook the squash slices in the skillet for about 3-4 minutes per side, until tender and slightly caramelized.
Cooking Time: 2 hours (marinating) + 8-12 minutes (cooking)
Turmeric Ginger Pickled Squash Coins
Elevate your snack game with these sweet and tangy Turmeric Ginger Pickled Squash Coins! With the warmth of turmeric and ginger, this recipe is a perfect blend of flavors and textures.
Ingredients:
– 1 medium-sized squash (such as acorn or butternut), peeled and cut into coins
– 1 cup (250ml) apple cider vinegar
– 1/2 cup (125ml) water
– 1 tablespoon turmeric powder
– 1 tablespoon grated fresh ginger
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine squash coins, apple cider vinegar, water, turmeric powder, grated ginger, salt, and black pepper.
2. Stir well to coat the squash evenly with the pickling liquid.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 24 hours or up to 48 hours.
4. After the pickling time has passed, give the squash coins a good stir and serve chilled.
Cooking Time: 24-48 hours (depending on desired level of pickled flavor)
Smoky Chipotle Pickled Squash Strips
Elevate your snack game with this sweet and smoky take on traditional pickling. These tender squash strips are infused with the deep flavor of chipotle peppers in adobo sauce.
Ingredients:
– 2 medium-sized yellow summer squash, sliced into 1/4-inch thick strips
– 1/2 cup (120 ml) apple cider vinegar
– 1/4 cup (60 ml) water
– 2 tablespoons brown sugar
– 2 chipotle peppers in adobo sauce, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions:
1. In a medium-sized bowl, whisk together apple cider vinegar, water, brown sugar, chipotle peppers, salt, and black pepper.
2. Add the squash strips to the pickling liquid and let them sit at room temperature for 4 hours or overnight in the refrigerator.
3. After the pickling time has passed, remove the squash from the liquid and pat dry with paper towels.
4. Serve the smoky chipotle pickled squash strips as a snack or use them as a topping for tacos, salads, or sandwiches.
Cooking Time: 4 hours (or overnight)
Lemon Pepper Pickled Squash Rounds
Add a burst of citrusy flavor to your meals with these tangy and delicious pickled squash rounds, perfect for snacking or using as a topping. This recipe is quick, easy, and makes a great addition to any meal.
Ingredients:
– 2 medium-sized yellow squash, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 tablespoons granulated sugar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
Instructions:
1. In a large bowl, whisk together vinegar, water, sugar, salt, and black pepper until dissolved.
2. Add the sliced squash rounds to the pickling liquid, making sure they’re fully submerged.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 24 hours or up to 5 days.
4. Just before serving, stir in lemon zest and juice.
5. Serve chilled and enjoy!
Cooking Time: None (refrigeration time is 24 hours or more)
Balsamic Basil Pickled Squash Cubes
Add a pop of flavor to your meals with these Balsamic Basil Pickled Squash Cubes. Perfect as a side dish, topping for salads or sandwiches, or as a snack on their own.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 1/4 cup balsamic vinegar
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash into 1-inch cubes.
3. In a large bowl, whisk together balsamic vinegar, olive oil, garlic, salt, and pepper.
4. Add the squash cubes to the bowl and toss until they are evenly coated with the marinade.
5. Spread the squash mixture on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 20-25 minutes or until tender and caramelized.
7. Remove from the oven and stir in chopped basil leaves.
Cooking Time: 20-25 minutes
Mustard Seed Pickled Squash Sticks
Transform ordinary squash into a tangy and flavorful snack with this simple recipe. Mustard seed pickling adds a delightful burst of flavor to the tender squash sticks.
Ingredients:
– 2 medium-sized yellow squash, cut into 1/4-inch thick sticks
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1 tablespoon brown mustard seeds
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a medium saucepan, combine vinegar, water, mustard seeds, salt, and pepper.
2. Bring the mixture to a boil over medium-high heat.
3. Reduce heat to medium-low and simmer for 5 minutes.
4. Pack squash sticks into a clean glass jar or container with a tight-fitting lid.
5. Pour the hot pickling liquid over the squash, making sure they are fully covered.
6. Seal the jar and let it cool to room temperature.
7. Store in the refrigerator.
Cooking Time: 10 minutes (plus cooling time)
Five-Spice Pickled Squash Wedges
A sweet and tangy twist on traditional pickling, these Five-Spice Pickled Squash Wedges add a burst of Asian-inspired flavor to any meal. Perfect as an appetizer or side dish.
Ingredients:
– 2 medium-sized squash (such as butternut or acorn), peeled and cut into 1-inch wedges
– 1 cup rice vinegar
– 1/2 cup water
– 1/4 cup sugar
– 2 tablespoons soy sauce
– 2 teaspoons grated ginger
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cloves
– 1/4 teaspoon ground cardamom
– Salt, to taste
Instructions:
1. In a large bowl, whisk together rice vinegar, water, sugar, soy sauce, grated ginger, cinnamon, cloves, and cardamom.
2. Add the squash wedges to the pickling liquid and let them sit at room temperature for 30 minutes to allow the flavors to meld.
3. Refrigerate for at least 2 hours or overnight before serving.
Cooking Time: 30 minutes (plus refrigeration time)
Dill Pickled Squash and Onion Mix
Add a tangy twist to your meals with this simple recipe that combines the sweetness of squash with the pungency of onions, all wrapped up in a dill-infused pickling brine.
Ingredients:
– 1 medium-sized yellow squash (such as crookneck or straightneck), sliced into 1/4-inch thick rounds
– 1 large onion, thinly sliced
– 1 cup white vinegar
– 1/2 cup water
– 1/4 cup granulated sugar
– 2 tbsp pickling spice
– 2 tsp dried dill weed
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, pickling spice, and salt. Bring mixture to a boil over medium-high heat.
2. Reduce heat to medium-low and simmer for 10 minutes.
3. Pack squash and onion slices into a clean glass jar or container with a tight-fitting lid. Pour hot pickling liquid over the vegetables, making sure they are completely covered.
4. Seal jar and let cool to room temperature. Refrigerate before serving.
Cooking Time: 30 minutes (plus chilling time)
Enjoy your delicious Dill Pickled Squash and Onion Mix as a side dish or add it to sandwiches, salads, or wraps for an extra burst of flavor!
Apple Cider Vinegar Pickled Squash
Transform seasonal squash into a tangy and crunchy snack with this simple recipe. The sweetness of the apple cider vinegar pairs perfectly with the natural sweetness of the squash, creating a delightful flavor combination.
Ingredients:
– 2 medium-sized winter squash (such as butternut or acorn), peeled and cubed
– 1 cup apple cider vinegar
– 1/4 cup water
– 2 tablespoons granulated sugar
– 1 teaspoon salt
Instructions:
1. In a large bowl, combine the cubed squash and salt. Let it sit for at least 30 minutes to allow the squash to release its natural juices.
2. Rinse the squash cubes with cold water to remove excess salt. Drain well and set aside.
3. In a saucepan, combine the apple cider vinegar, water, and sugar. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes.
4. Pack the squash cubes into clean glass jars, leaving about 1 inch of space at the top. Pour the hot pickling liquid over the squash, making sure they are completely covered.
5. Store the jars in the refrigerator and let them chill for at least 24 hours before serving.
Cooking Time: 25 minutes (plus chilling time)
Curry Coconut Pickled Squash Bites
Transform humble squash into a flavorful and aromatic snack with this unique recipe. These bite-sized morsels are perfect for game-day gatherings or as a side dish for your next dinner party.
Ingredients:
– 2 medium-sized yellow squash, diced
– 1/4 cup coconut oil
– 2 tablespoons curry powder
– 1 tablespoon apple cider vinegar
– 1/4 cup pickling spice blend
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss squash with coconut oil, curry powder, apple cider vinegar, pickling spice blend, and red pepper flakes (if using).
3. Spread the mixture onto the prepared baking sheet in a single layer.
4. Roast for 20-25 minutes or until tender and lightly caramelized.
5. Remove from oven and season with salt and pepper to taste.
6. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Red Wine Vinegar Pickled Squash Salad
A refreshing and flavorful salad perfect for warm weather, this recipe combines the sweetness of squash with the tanginess of red wine vinegar. It’s an ideal side dish or light lunch.
Ingredients:
– 1 medium-sized yellow squash (such as crookneck or straightneck), sliced into 1/4-inch thick rounds
– 1 cup red wine vinegar
– 1/2 cup water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. In a medium saucepan, combine red wine vinegar, water, sugar, salt, and black pepper. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 5 minutes.
3. Add sliced squash to the pickling liquid and cook for an additional 10-12 minutes, or until tender.
4. Remove from heat and let cool to room temperature.
5. Just before serving, drizzle with olive oil and sprinkle with chopped parsley (if using).
6. Serve immediately.
Cooking Time: 20-22 minutes
Summary
Get ready to add a tangy twist to your summer meals with these 18 pickling squash recipes! From classic bread and butter to spicy garlic dill, there’s a flavor combination to suit every taste. Try quick refrigerator pickling for a snack or make a statement with smoky chipotle pickled squash strips. Whether you’re in the mood for something sweet or sour, these recipes are sure to satisfy your cravings.
