Sweet and Tangy Yellow Squash Pickles
Sweet and Tangy Yellow Squash Pickles offer a delightful fusion of flavors that can elevate any dish. These vibrant pickles blend the sweetness of yellow squash with the tanginess of apple cider vinegar, creating a crunchy snack or side that’s perfect for summer barbecues and family gatherings. Easy to prepare, this recipe brings back nostalgic memories while providing a refreshing twist to your meals. Enjoy them as a topping on sandwiches, alongside grilled meats, or straight from the jar!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: About 4 servings 1x
- Category: Condiment
- Method: Canning
- Cuisine: American
Ingredients
Scale
- 4 cups yellow squash, sliced (about 2 medium squash)
- 1 medium onion, sliced
- 1 cup granulated sugar
- 1 cup apple cider vinegar
- 1 cup filtered water
- 2 tsp kosher salt
- 1 tsp black peppercorns
- 1 tsp dill seed
Instructions
- Wash the yellow squash thoroughly and slice it into thin rounds.
- Slice the onion into wedges or rings.
- In a large saucepan over medium heat, combine apple cider vinegar, water, sugar, salt, black peppercorns, and dill seed. Stir until dissolved and bring to a gentle boil.
- Layer the sliced squash and onion in sterilized jars without overpacking.
- Pour the hot brine over the packed jars until fully submerged, leaving half an inch at the top for expansion.
- Seal jars tightly with sterilized lids while hot; let cool before refrigerating.
- Allow flavors to meld in the fridge for at least two days before enjoying.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 90
- Sugar: 20g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Customize by substituting zucchini for yellow squash or adding red pepper flakes for extra heat. Adjust sugar levels according to your desired sweetness.