Description
These Sweet Yellow Squash Pickles are quick to make and packed with tangy-sweet flavor. A perfect summer refrigerator pickle that’s delicious on burgers, BBQ, sandwiches, or cheese boards.
Ingredients
- 4 cups thinly sliced yellow squash
- 1 small onion, thinly sliced
- 1 tablespoon salt
- 1 cup white vinegar
- 1 cup sugar
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon celery seeds
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Toss the sliced squash and onions with salt in a large bowl. Let stand for 1 hour.
- Drain and rinse the vegetables well.
- In a saucepan, combine the vinegar, sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes. Bring to a gentle simmer.
- Add the squash and onions to the saucepan and simmer for 5 minutes.
- Transfer the mixture to clean pint jars.
- Cool to room temperature, then refrigerate for at least 24 hours before serving.
Notes
- Use young yellow squash for the best crisp texture.
- Store refrigerated for up to 2 weeks.
- Adjust the red pepper flakes to your preferred spice level.
- Great served with burgers, BBQ, sandwiches, or cheese boards.
- Prep Time: 1 hour 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Refrigerator Pickling
- Cuisine: American