18 Tangy Pickling Squash Recipes for Summer

My summer squash harvest is overflowing, and I bet yours is too! Instead of letting them go to waste, let’s turn that bounty into something tangy, crisp, and downright delicious. Pickling is the perfect way to preserve summer’s flavor and add a zesty kick to your meals. Ready to get inspired? Dive into these 18 irresistible recipes and make the most of your squash!

Spicy Garlic Dill Pickled Squash

Prepare to pickle your way to vegetable nirvana with this spicy, garlicky, dill-infused squash situation that’s about to become your new fridge obsession. This isn’t your grandma’s gentle pickle—it’s a bold, briny adventure that turns humble squash into a crunchy, crave-worthy snack. Trust me, your taste buds will throw a party.

Ingredients

• Yellow squash – 1 lb
• White vinegar – 1 cup
• Water – 1 cup
• Granulated sugar – 2 tbsp
• Salt – 1 tbsp
• Garlic cloves – 4, peeled
• Fresh dill – ¼ cup, chopped
• Red pepper flakes – 1 tsp

Instructions

1. Wash 1 lb of yellow squash thoroughly under cold running water.
2. Slice the squash into uniform ¼-inch rounds for even pickling.
3. Combine 1 cup of white vinegar, 1 cup of water, 2 tbsp of granulated sugar, and 1 tbsp of salt in a medium saucepan.
4. Bring the brine mixture to a boil over high heat, stirring until the sugar and salt fully dissolve.
5. Remove the saucepan from the heat and let the brine cool for 10 minutes.
6. Pack the squash slices tightly into a clean 1-quart glass jar.
7. Tuck 4 peeled garlic cloves and ¼ cup of chopped fresh dill between the squash layers.
8. Sprinkle 1 tsp of red pepper flakes evenly over the top of the jar contents.
9. Pour the slightly cooled brine over the squash, ensuring all pieces are completely submerged.
10. Seal the jar with a lid and refrigerate for at least 48 hours before tasting.

After their brine bath, these pickles deliver a satisfying crunch with a fiery garlic kick that mellows into herby dill notes. Amazingly versatile, chop them into chicken salad for a zesty twist or simply enjoy them straight from the jar when a bold snack craving strikes.

Sweet and Sour Honey Pickled Squash

Oh, the humble squash—nature’s cheerful, slightly lumpy gift that usually gets roasted into submission. But today, we’re tossing it into a sweet-tangy spa treatment that’ll make your taste buds throw a confetti parade. Get ready to pickle your way to pantry stardom with this zippy, honey-kissed delight.

Ingredients

Yellow squash – 1 lb
White vinegar – ¾ cup
Honey – ½ cup
Salt – 1 tsp

Instructions

1. Wash 1 lb of yellow squash thoroughly under cool running water.
2. Slice the squash into uniform ¼-inch thick rounds using a sharp knife for even pickling.
3. Combine ¾ cup white vinegar, ½ cup honey, and 1 tsp salt in a medium saucepan.
4. Heat the mixture over medium heat, stirring constantly until the honey fully dissolves—about 2–3 minutes.
5. Add the squash slices to the saucepan, ensuring they’re fully submerged in the liquid.
6. Simmer the squash for 5 minutes over medium-low heat, stirring gently once halfway through.
7. Remove the saucepan from heat and let the squash cool in the liquid for 20 minutes to absorb flavors.
8. Transfer the squash and liquid to a clean glass jar, pressing down to eliminate air pockets.
9. Seal the jar tightly and refrigerate for at least 4 hours before serving.

Let these sunny discs marinate into a crisp-tender texture that holds its own against the punchy vinegar and floral honey. Tuck them into grain bowls for a bright crunch, or layer them on grilled sausages to cut through the richness with tangy sweetness.

Quick Refrigerator Pickled Squash Spears

Zesty, zippy, and zero-effort—these refrigerator pickled squash spears are the crunchy, tangy heroes your sandwich game desperately needs, ready to rescue your taste buds from blandness in just 24 hours.

Ingredients

Yellow squash – 2 medium
White vinegar – 1 cup
Water – 1 cup
Granulated sugar – 2 tbsp
Kosher salt – 1 tbsp
Black peppercorns – 1 tsp

Instructions

1. Wash 2 medium yellow squash thoroughly under cold running water.
2. Trim off both ends of each squash using a sharp knife.
3. Slice each squash lengthwise into ¼-inch thick spears.
4. Pack the squash spears tightly into a clean 1-quart glass jar.
5. Combine 1 cup white vinegar, 1 cup water, 2 tbsp granulated sugar, and 1 tbsp kosher salt in a small saucepan.
6. Heat the brine mixture over medium heat, stirring constantly until the sugar and salt completely dissolve—this should take about 3-4 minutes.
7. Remove the brine from heat immediately once dissolved—do not let it boil to preserve the vinegar’s sharpness.
8. Carefully pour the hot brine over the squash spears in the jar, ensuring they’re fully submerged.
9. Add 1 tsp black peppercorns directly into the jar.
10. Let the jar cool completely to room temperature on your counter for about 1 hour.
11. Secure the lid tightly on the jar.
12. Refrigerate the pickles for at least 24 hours before tasting—the flavors deepen dramatically if you can wait 48 hours. Those crisp-tender spears deliver a perfect sweet-sour punch that makes them irresistible straight from the jar, though they’re equally fabulous piled high on burgers or chopped into potato salad for extra zing.

Asian-Inspired Sesame Pickled Squash

Dazzle your taste buds with this ridiculously addictive Asian-inspired squash that’ll make your regular pickles weep with jealousy. We’re taking humble squash on a flavor vacation to sesame street, and trust me, it’s way more exciting than watching paint dry. Get ready to pickle like a pro without the fancy chef hat drama.

Ingredients

Squash – 2 cups thinly sliced
Rice vinegar – ¾ cup
Sugar – ¼ cup
Sesame oil – 2 tbsp
Soy sauce – 1 tbsp
Toasted sesame seeds – 1 tbsp

Instructions

1. Slice 2 cups of squash into ⅛-inch thick rounds using a mandoline or sharp knife.
2. Combine ¾ cup rice vinegar, ¼ cup sugar, 2 tbsp sesame oil, and 1 tbsp soy sauce in a medium saucepan.
3. Heat the mixture over medium heat until it reaches 180°F, stirring constantly to dissolve the sugar completely.
4. Remove the saucepan from heat and immediately add the sliced squash, stirring to coat every piece.
5. Let the squash marinate in the warm liquid for 25 minutes, stirring every 5 minutes to ensure even pickling.
6. Drain the squash using a colander, reserving 2 tablespoons of the pickling liquid in a separate bowl.
7. Toss the drained squash with the reserved liquid and 1 tbsp toasted sesame seeds until evenly distributed.
8. Transfer the pickled squash to an airtight container and refrigerate for at least 4 hours before serving. Ultimate crunch meets sweet-tangy perfection in every bite, with sesame seeds adding nutty little explosions. Serve these vibrant pickles piled high on rice bowls, stuffed into banh mi sandwiches, or honestly just eat them straight from the jar while hiding in the pantry – we won’t judge.

Classic Bread and Butter Pickled Squash

Picture this: you’ve got more summer squash than you know what to do with, and your counter is starting to look like a yellow submarine convention. Fear not, my pickle-loving friend! This classic bread and butter pickled squash is about to become your new favorite way to rescue that garden bounty.

Ingredients

• Yellow squash – 2 lbs
• White vinegar – 1 cup
• Sugar – ¾ cup
• Salt – 1 tbsp
• Mustard seeds – 1 tsp
• Turmeric – ½ tsp

Instructions

1. Wash 2 lbs of yellow squash thoroughly under cold running water.
2. Slice the squash into uniform ¼-inch rounds using a sharp knife or mandoline for even cooking.
3. Combine 1 cup white vinegar, ¾ cup sugar, 1 tbsp salt, 1 tsp mustard seeds, and ½ tsp turmeric in a medium saucepan.
4. Bring the vinegar mixture to a boil over medium-high heat, stirring occasionally until the sugar completely dissolves.
5. Add the sliced squash to the boiling liquid and reduce heat to maintain a gentle simmer.
6. Cook the squash for exactly 4 minutes until slightly softened but still crisp—this prevents mushy pickles.
7. Immediately transfer the hot squash and brine into clean, sterilized jars using a slotted spoon and ladle.
8. Leave ½ inch of headspace at the top of each jar to allow for expansion during cooling.
9. Seal the jars tightly with lids and allow them to cool to room temperature on your counter for 2 hours.
10. Refrigerate the pickled squash for at least 24 hours before tasting to allow flavors to fully develop.

Finally, you’ll be rewarded with crisp-tender squash slices that pack a sweet-tangy punch. The turmeric gives them that gorgeous golden glow while the mustard seeds add subtle pops of flavor. Try these beauties chopped into chicken salad, piled on burgers, or frankly, straight from the jar when nobody’s looking—we won’t tell!

Jalapeño Lime Pickled Squash Chips

Jalapeño lime pickled squash chips are here to rescue your snack game from the depths of blandness! Just imagine: crisp summer squash transformed into tangy, spicy, utterly addictive chips that’ll make your taste buds do a happy dance. These zesty little rounds pack a punch that’ll have you reaching for “just one more” until suddenly the whole jar is gone—oops!

Ingredients

Summer squash – 1 lb
White vinegar – 1 cup
Water – 1 cup
Sugar – 2 tbsp
Salt – 1 tbsp
Jalapeño – 1, sliced
Lime – 1, juiced

Instructions

1. Wash 1 lb of summer squash thoroughly under cold running water.
2. Use a mandoline slicer to cut the squash into uniform ⅛-inch thick rounds for even pickling.
3. Combine 1 cup white vinegar, 1 cup water, 2 tbsp sugar, and 1 tbsp salt in a medium saucepan.
4. Bring the brine mixture to a boil over high heat, stirring until sugar and salt completely dissolve.
5. Remove the brine from heat and immediately stir in the juice from 1 lime.
6. Place squash rounds and 1 sliced jalapeño in a clean 1-quart glass jar.
7. Carefully pour the hot brine over the squash and jalapeño, ensuring all pieces are fully submerged.
8. Let the jar cool to room temperature on your countertop for 2 hours.
9. Secure the lid tightly and refrigerate for at least 24 hours before tasting.
10. Store pickled squash chips in the refrigerator for up to 2 weeks.

Brace yourself for that satisfying crunch followed by the bright lime tang and gentle jalapeño warmth! These pickled squash chips bring fantastic texture contrast when piled high on burgers or tacos, and their vibrant flavor makes them the star of any charcuterie board. Honestly, they’re so good you might need to make a second batch before your friends discover your secret stash.

Rosemary Thyme Pickled Squash Medley

Fabulous news for anyone whose summer squash harvest is staging a hostile takeover of their kitchen counter! This rosemary thyme pickled squash medley is about to become your new favorite crunchy, tangy obsession that transforms those prolific veggies into something truly spectacular.

Ingredients

Yellow squash – 1 lb
Zucchini – 1 lb
White vinegar – 1 cup
Water – 1 cup
Granulated sugar – ¼ cup
Kosher salt – 1 tbsp
Fresh rosemary – 2 sprigs
Fresh thyme – 4 sprigs
Garlic cloves – 3
Black peppercorns – 1 tsp

Instructions

1. Wash 1 lb yellow squash and 1 lb zucchini thoroughly under cold running water.
2. Slice all squash into uniform ¼-inch rounds using a sharp knife or mandoline for even pickling.
3. Pack the squash slices tightly into a clean 1-quart glass jar, leaving 1 inch of headspace at the top.
4. Combine 1 cup white vinegar, 1 cup water, ¼ cup granulated sugar, and 1 tbsp kosher salt in a medium saucepan.
5. Add 2 sprigs fresh rosemary, 4 sprigs fresh thyme, 3 garlic cloves, and 1 tsp black peppercorns to the vinegar mixture.
6. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt completely dissolve.
7. Reduce heat and simmer for 2 minutes to allow the herbs to infuse their flavors into the brine.
8. Carefully pour the hot brine over the packed squash in the jar, ensuring all slices are completely submerged.
9. Gently tap the jar on the counter to release any air bubbles trapped between the squash slices.
10. Let the jar cool to room temperature on the counter for 1 hour before covering with a lid.
11. Refrigerate the pickled squash for at least 24 hours before serving to develop full flavor.

Perfectly crisp and tangy, these pickled squash rounds maintain a satisfying crunch while absorbing the herbal notes of rosemary and thyme. The subtle sweetness balances beautifully with the garlicky undertones, making them irresistible straight from the jar or chopped into grain bowls for an instant flavor upgrade.

Maple Bourbon Pickled Squash Slices

Get ready to pickle your fancy pants off with these maple bourbon squash slices that’ll make your taste buds do a happy dance and your pantry feel like a trendy speakeasy.

Ingredients

Yellow squash – 2 medium
Apple cider vinegar – 1 cup
Pure maple syrup – ¼ cup
Bourbon – 2 tbsp
Salt – 1 tsp
Black peppercorns – ½ tsp
Red pepper flakes – ¼ tsp

Instructions

1. Wash 2 medium yellow squash thoroughly under cold running water.
2. Use a sharp knife to slice the squash into ¼-inch thick rounds, discarding the ends.
3. Combine 1 cup apple cider vinegar, ¼ cup pure maple syrup, 2 tbsp bourbon, and 1 tsp salt in a medium saucepan.
4. Add ½ tsp black peppercorns and ¼ tsp red pepper flakes to the saucepan.
5. Heat the mixture over medium-high heat until it reaches a gentle boil, stirring occasionally with a wooden spoon.
6. Reduce heat to low and simmer the brine for 5 minutes to allow flavors to meld.
7. Tip: Taste the brine now—it should be perfectly balanced between sweet, sour, and boozy.
8. Place the squash slices in a clean 16-ounce glass jar, packing them tightly but without crushing.
9. Carefully pour the hot brine over the squash slices, ensuring they’re completely submerged.
10. Tip: Tap the jar gently on the counter to release any air bubbles trapped between slices.
11. Let the jar cool to room temperature on your counter for 2 hours.
12. Screw the lid on tightly and refrigerate for at least 24 hours before serving.
13. Tip: These pickles get better with time—wait 3 days for maximum flavor development.
Let these tangy-sweet squash slices become your new obsession with their satisfying crunch and sophisticated bourbon kick. They’re fantastic piled high on burgers, chopped into grain bowls, or served alongside sharp cheeses for an instant appetizer upgrade that’ll have everyone asking for your secret recipe.

Turmeric Ginger Pickled Squash Coins

Kicking your taste buds into high gear just got easier with these sunshine-yellow turmeric ginger pickled squash coins that’ll make your refrigerator do a happy dance. Forget boring pickles—these vibrant disks pack a zesty punch that’ll have you sneaking them straight from the jar. They’re the crunchy, tangy upgrade your sandwiches, salads, and cheese boards desperately need.

Ingredients

• Yellow squash – 1 lb
• White vinegar – 1 cup
• Water – ½ cup
• Granulated sugar – 2 tbsp
• Salt – 1 tsp
• Turmeric powder – ½ tsp
• Fresh ginger – 1-inch piece

Instructions

1. Wash 1 lb of yellow squash thoroughly under cold running water.
2. Slice the squash into uniform ¼-inch thick coins using a sharp knife. (Tip: Consistent thickness ensures even pickling—no floppy coins allowed!)
3. Peel a 1-inch piece of fresh ginger and thinly slice it into matchsticks.
4. Combine 1 cup white vinegar, ½ cup water, 2 tbsp granulated sugar, 1 tsp salt, and ½ tsp turmeric powder in a medium saucepan.
5. Bring the brine mixture to a boil over medium-high heat, stirring until the sugar and salt fully dissolve.
6. Add the sliced ginger to the boiling brine and simmer for 2 minutes to infuse the flavor.
7. Pack the squash coins tightly into a clean 16-ounce glass jar.
8. Carefully pour the hot brine over the squash, ensuring all coins are fully submerged. (Tip: Leave ½ inch of headspace to prevent overflow during cooling.)
9. Seal the jar with a lid and let it cool to room temperature on the counter for 1 hour.
10. Refrigerate the jar for at least 24 hours before serving. (Tip: Patience is key—the flavors deepen dramatically after 48 hours!)

Outrageously crunchy and bursting with zingy warmth, these golden coins deliver a satisfying snap with every bite. Their earthy turmeric kick and ginger spice make them perfect for piling onto pulled pork sandwiches or scattering over avocado toast. Try skewering them with olives and cheese for a pickled appetizer that’ll steal the party spotlight.

Smoky Chipotle Pickled Squash Strips

Aren’t you tired of the same old pickles? Get ready to meet their rebellious cousin who spent a summer backpacking through Mexico and came back with serious attitude. These smoky chipotle pickled squash strips are about to become your new fridge obsession—they’re crunchy, spicy, and guaranteed to make your taste buds do a happy dance.

Ingredients

– Yellow squash – 2 medium
– White vinegar – 1 cup
– Water – 1 cup
– Sugar – 2 tbsp
– Salt – 1 tsp
– Chipotle pepper in adobo – 2 tbsp minced
– Garlic – 2 cloves, sliced

Instructions

1. Wash 2 medium yellow squash thoroughly under cold running water.
2. Use a sharp knife to slice the squash into uniform ¼-inch thick strips.
3. Combine 1 cup white vinegar, 1 cup water, 2 tbsp sugar, and 1 tsp salt in a medium saucepan.
4. Heat the brine mixture over medium heat until it reaches a gentle simmer, stirring occasionally to dissolve the sugar and salt completely.
5. Add 2 tbsp minced chipotle pepper in adobo and 2 sliced garlic cloves to the simmering brine.
6. Carefully place the squash strips into the hot brine using tongs.
7. Cook the squash strips for exactly 3 minutes until they become slightly translucent but still maintain some crunch.
8. Remove the saucepan from heat and let the mixture cool to room temperature, about 30 minutes.
9. Transfer the cooled squash strips and brine into a clean 1-quart glass jar.
10. Seal the jar tightly and refrigerate for at least 4 hours before serving. The crunch factor is absolutely worth the wait—these strips maintain their satisfying snap while soaking up all that smoky heat. Try them piled high on tacos, chopped into chicken salad, or just straight from the jar when nobody’s watching (we won’t tell).

Lemon Pepper Pickled Squash Rounds

Zesty doesn’t even begin to cover it—these lemon pepper pickled squash rounds are about to become your new fridge obsession, the kind of crunchy, tangy snack that makes you feel both fancy and rebellious for eating pickles straight from the jar at 3 p.m. on a Tuesday. They’re the perfect way to use up that summer squash glut when your garden (or farmer’s market haul) is staging a hostile takeover of your counter space. Consider this your official permission slip to pickle everything in sight, because life’s too short for bland vegetables.

Ingredients

Squash – 1 lb
White vinegar – 1 cup
Water – 1 cup
Sugar – 2 tbsp
Salt – 1 tbsp
Black peppercorns – 1 tsp
Lemon zest – from 1 lemon

Instructions

1. Wash 1 lb of squash thoroughly under cool running water.
2. Use a sharp knife to slice the squash into uniform ¼-inch thick rounds.
3. Combine 1 cup white vinegar, 1 cup water, 2 tbsp sugar, and 1 tbsp salt in a medium saucepan.
4. Heat the brine mixture over medium heat until it reaches a simmer, stirring occasionally to dissolve the sugar and salt completely.
5. Add 1 tsp black peppercorns and the zest from 1 lemon to the simmering brine.
6. Carefully place the squash rounds into the hot brine using tongs.
7. Cook the squash in the brine for exactly 3 minutes until slightly softened but still crisp.
8. Remove the saucepan from heat and let the mixture cool to room temperature, about 45-60 minutes.
9. Transfer the squash rounds and all the brine into a clean, airtight glass jar.
10. Refrigerate the jar for at least 24 hours before serving to allow flavors to fully develop.

Keep these vibrant rounds chilled—they develop the perfect balance of tangy lemon brightness and peppery kick after their overnight spa treatment in the fridge. The texture stays wonderfully crisp with just enough give to make them ideal for stacking on crackers with cream cheese or chopping into potato salad for an unexpected zing. Honestly, you might just find yourself eating them straight from the jar while standing in front of the open refrigerator, and frankly, we support that life choice.

Balsamic Basil Pickled Squash Cubes

Let’s be honest—most pickles hog the spotlight with their crunchy, briny drama, but these balsamic basil pickled squash cubes? They’re the quiet, tangy rebels sneaking sophistication into your snack game.

Ingredients

Squash – 2 cups (cubed)
Balsamic vinegar – ¾ cup
Water – ¼ cup
Basil – 2 tbsp (fresh, chopped)
Salt – 1 tsp
Sugar – 1 tbsp

Instructions

1. Wash the squash thoroughly under cool running water, then pat it dry with a clean kitchen towel.
2. Cut the squash into uniform ½-inch cubes using a sharp knife to ensure even pickling.
3. Combine balsamic vinegar, water, salt, and sugar in a medium saucepan over medium heat.
4. Stir the mixture continuously with a wooden spoon until the sugar and salt fully dissolve, about 2–3 minutes.
5. Remove the saucepan from heat immediately once dissolved to prevent over-reducing the liquid.
6. Add the fresh basil to the warm vinegar mixture, gently pressing the leaves to release their oils.
7. Place the squash cubes in a clean, heatproof glass jar, packing them loosely to allow liquid penetration.
8. Pour the warm vinegar-basil mixture over the squash cubes until they are completely submerged.
9. Let the jar cool to room temperature on the counter for 30 minutes, uncovered.
10. Seal the jar tightly with its lid and refrigerate for at least 4 hours before serving.
Heck, these little cubes emerge from their tangy bath with a firm-yet-yielding bite, soaking up the balsamic’s sweet sharpness and basil’s herbal whisper. Toss them into grain bowls for a zesty punch or skewer them with mozzarella balls for a quick appetizer that’ll have guests guessing your secret.

Mustard Seed Pickled Squash Sticks

Jazz up your pickle game with these tangy, crunchy squash sticks that’ll make your taste buds do a happy dance. Forget boring cucumber pickles—we’re bringing summer squash to the party with a mustard seed kick that’s so good, you’ll want to put it on everything from burgers to breakfast toast. This is the kind of pickle that makes you feel fancy without actually requiring any fancy skills.

Ingredients

Yellow summer squash – 1 lb

White vinegar – 1 cup

Water – 1 cup

Granulated sugar – ¼ cup

Kosher salt – 1 tbsp

Yellow mustard seeds – 2 tsp

Instructions

1. Wash 1 lb of yellow summer squash under cool running water and pat completely dry with paper towels.
2. Trim off both ends of each squash using a sharp chef’s knife.
3. Cut each squash lengthwise into ¼-inch thick sticks, aiming for uniform thickness to ensure even pickling.
4. Combine 1 cup white vinegar, 1 cup water, ¼ cup granulated sugar, and 1 tbsp kosher salt in a medium saucepan.
5. Add 2 tsp yellow mustard seeds to the vinegar mixture in the saucepan.
6. Heat the mixture over medium-high heat until it reaches a rolling boil, stirring occasionally to dissolve the sugar and salt completely.
7. Reduce heat to low and simmer the brine for exactly 2 minutes to allow the mustard seeds to infuse their flavor.
8. Pack the squash sticks tightly into a clean 1-quart glass jar while the brine is still hot.
9. Carefully pour the hot brine over the squash sticks in the jar, ensuring all pieces are completely submerged.
10. Let the jar cool to room temperature on your countertop for about 2 hours before covering with a lid.
11. Refrigerate the pickled squash for at least 24 hours before serving to allow flavors to fully develop.

Seriously crunchy with a satisfying snap, these pickled squash sticks deliver a perfect balance of tangy vinegar and earthy mustard seed warmth. They’re fantastic chopped into potato salad for extra zing or served alongside grilled sausages to cut through the richness. Try them piled high on a pulled pork sandwich for a texture explosion that’ll make you wonder why you ever settled for ordinary pickles.

Five-Spice Pickled Squash Wedges

Zesty doesn’t even begin to cover these five-spice pickled squash wedges—they’re the crunchy, tangy, slightly spicy pickle your charcuterie board has been dreaming about. Think of them as the cool, sophisticated cousin of your standard cucumber pickle, ready to jazz up sandwiches, salads, or just your snack game in under an hour. Trust me, your taste buds are in for a wild ride.

Ingredients

Squash – 1 medium
Water – 1 cup
White vinegar – 1 cup
Sugar – ½ cup
Salt – 1 tbsp
Chinese five-spice powder – 1 tsp

Instructions

1. Wash the squash thoroughly under cool running water to remove any dirt. 2. Cut the squash in half lengthwise using a sharp chef’s knife. 3. Scoop out and discard all seeds and stringy pulp with a spoon. 4. Slice each squash half into ½-inch thick wedges for even pickling. 5. Combine 1 cup water, 1 cup white vinegar, ½ cup sugar, 1 tbsp salt, and 1 tsp Chinese five-spice powder in a medium saucepan. 6. Bring the mixture to a boil over high heat, stirring occasionally until sugar and salt fully dissolve. 7. Reduce heat to medium and add all squash wedges to the saucepan. 8. Simmer the squash for 8–10 minutes until wedges are fork-tender but still slightly crisp. 9. Remove the saucepan from heat and let the squash cool completely in the pickling liquid for 30 minutes. 10. Transfer the squash and pickling liquid to an airtight glass jar, ensuring wedges are fully submerged. 11. Refrigerate the jar for at least 4 hours before serving to develop flavors. Perfectly pickled squash wedges boast a firm-yet-tender bite with a vibrant sweet-sour punch and warm spice undertones. Pile them on pulled pork sandwiches for a zesty crunch or chop them into grain bowls for an instant flavor upgrade—they’re the versatile condiment your fridge deserves.

Dill Pickled Squash and Onion Mix

Tired of the same old pickles hogging all the condiment spotlight? This zesty Dill Pickled Squash and Onion Mix is here to stage a delicious coup in your fridge, bringing a crisp, tangy rebellion to your sandwiches, salads, and snacking routines.

Ingredients

Yellow squash – 1 lb
Red onion – 1 medium
White vinegar – 1 cup
Water – 1 cup
Granulated sugar – 2 tbsp
Salt – 1 tbsp
Fresh dill – 3 sprigs
Black peppercorns – 1 tsp

Instructions

1. Wash 1 lb of yellow squash thoroughly under cold running water. 2. Use a sharp knife to slice the squash into uniform ¼-inch thick rounds. 3. Peel 1 medium red onion and slice it into thin half-moons. 4. Combine 1 cup white vinegar, 1 cup water, 2 tbsp granulated sugar, and 1 tbsp salt in a medium saucepan. 5. Heat the saucepan over medium-high heat, stirring constantly until the sugar and salt fully dissolve, about 3 minutes. 6. Remove the brine from heat and let it cool for 10 minutes to prevent the squash from becoming mushy. 7. Place the squash slices, onion slices, 3 sprigs of fresh dill, and 1 tsp black peppercorns into a clean 1-quart glass jar. 8. Pour the slightly cooled brine over the vegetables, ensuring they are completely submerged. 9. Tap the jar gently on the counter to release any trapped air bubbles. 10. Seal the jar tightly with its lid and refrigerate for at least 24 hours before serving. You’ll know they’re ready when the onions turn a lovely pink hue and the squash is crisp-tender. Yield: The crunch of these pickles is unreal—they stay firm with a bright, tangy kick from the dill and peppercorns. Your pulled pork sandwiches will weep with joy, or just eat them straight from the jar when no one’s looking.

Apple Cider Vinegar Pickled Squash

Tired of the same old veggie routine? This zippy, tangy, and downright addictive apple cider vinegar pickled squash is about to become your new fridge superstar, offering a crunchy, puckery punch that will make your taste buds do a happy dance.

Ingredients

• Yellow squash – 1 lb
• Apple cider vinegar – 1 cup
• Water – 1 cup
• Granulated sugar – ¼ cup
• Kosher salt – 1 tbsp
• Black peppercorns – 1 tsp
• Garlic cloves – 2, peeled and smashed

Instructions

1. Wash 1 lb of yellow squash thoroughly under cool running water.
2. Use a sharp knife to slice the squash into uniform ¼-inch thick rounds. Tip: Consistent thickness ensures even pickling.
3. Place the sliced squash into a clean, heat-proof 1-quart glass jar.
4. Combine 1 cup of apple cider vinegar, 1 cup of water, ¼ cup of granulated sugar, and 1 tbsp of kosher salt in a medium saucepan.
5. Add 1 tsp of black peppercorns and 2 smashed garlic cloves to the saucepan.
6. Set the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally until the sugar and salt fully dissolve, which should take about 3-4 minutes.
7. Once boiling, immediately pour the hot brine over the squash in the jar, ensuring the squash is completely submerged. Tip: Using a hot brine helps the squash start absorbing flavor faster.
8. Let the jar sit uncovered until the brine cools to room temperature, about 1 hour.
9. Securely fasten the lid on the jar.
10. Refrigerate the jar for at least 24 hours before serving. Tip: For maximum flavor, let it pickle for 48 hours.

Let these crisp, tangy squash coins brighten up everything from burgers to grain bowls with their vibrant acidity. Their satisfying crunch holds up beautifully, making them a perfect, puckery topping that adds a zesty kick to even the simplest meals.

Curry Coconut Pickled Squash Bites

Aren’t you tired of the same old pickled veggies? These curry coconut pickled squash bites are here to shake up your snack game with tropical vibes and zero apologies. They’re the perfect balance of sweet, spicy, and tangy that’ll make your taste buds do a happy dance.

Ingredients

Yellow squash – 2 cups, sliced into ¼-inch rounds
White vinegar – 1 cup
Coconut milk – ½ cup
Sugar – ¼ cup
Curry powder – 1 tbsp
Salt – 1 tsp

Instructions

1. Slice 2 yellow squash into ¼-inch thick rounds using a sharp knife.
2. Combine 1 cup white vinegar, ½ cup coconut milk, ¼ cup sugar, 1 tbsp curry powder, and 1 tsp salt in a medium saucepan.
3. Heat the mixture over medium heat until it reaches 180°F on a kitchen thermometer, stirring constantly with a whisk.
4. Remove the saucepan from heat once bubbles form around the edges but before the mixture boils.
5. Add the sliced squash to the warm liquid, ensuring all pieces are fully submerged.
6. Let the squash marinate at room temperature for 45 minutes, stirring gently every 15 minutes to distribute flavors evenly.
7. Transfer the squash and liquid to an airtight container using a slotted spoon.
8. Refrigerate for at least 4 hours before serving to allow flavors to fully develop.

Now these little flavor bombs deliver a satisfying crunch with a creamy coconut undertone that plays beautifully against the zesty curry kick. Try them piled high on crackers with cream cheese or tossed into a grain bowl for an instant upgrade—they’re basically the party starters your refrigerator has been waiting for.

Red Wine Vinegar Pickled Squash Salad

Ridiculously refreshing and ridiculously easy—this isn’t your grandma’s squash salad. We’re taking summer squash, giving it a quick pickle in tangy red wine vinegar, and tossing it with crunchy red onions and fresh herbs for a side dish that packs a punch without the fuss.

Ingredients

• Yellow summer squash – 2 medium
• Red wine vinegar – ½ cup
• Granulated sugar – 2 tbsp
• Salt – 1 tsp
• Red onion – ¼ cup, thinly sliced
• Fresh dill – 2 tbsp, chopped

Instructions

1. Slice the yellow summer squash into ¼-inch thick rounds using a sharp knife or mandoline for even slices.
2. Place the squash slices in a medium, non-reactive bowl (like glass or stainless steel) to prevent any metallic taste from developing.
3. Add the thinly sliced red onion to the bowl with the squash.
4. In a small saucepan, combine the red wine vinegar, granulated sugar, and salt.
5. Heat the vinegar mixture over medium heat, stirring constantly, until the sugar and salt fully dissolve, about 2–3 minutes—do not let it boil.
6. Immediately pour the hot vinegar mixture over the squash and onions in the bowl.
7. Gently stir the mixture with a spoon to ensure all squash and onion slices are coated in the pickling liquid.
8. Let the salad sit at room temperature for 30 minutes, stirring once halfway through, to allow the flavors to meld and the squash to slightly soften.
9. Stir in the chopped fresh dill just before serving to keep its flavor bright and vibrant.

That tangy, sweet-and-sour brine soaks right into the crisp-tender squash, while the red onion adds a sharp bite that keeps you coming back for more. Try piling it on grilled chicken sandwiches or alongside rich, cheesy dishes to cut through the heaviness with its zesty kick.

Summary

You’ve just discovered 18 vibrant ways to transform summer squash into tangy pickled delights! From classic dill spears to spicy refrigerator pickles, these recipes offer endless possibilities for preserving your garden bounty. We’d love to hear which recipe becomes your favorite—leave a comment below and share your pickling adventures on Pinterest. Happy pickling!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.