Description
Tangy and sweet pickled yellow squash slices with a perfect balance of spices, ideal for snacking or adding to sandwiches.
Ingredients
Scale
- 4 cups thinly sliced yellow squash
- 1 small onion, thinly sliced
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 2 cups granulated sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cloves (optional)
- 2 cinnamon sticks (optional)
Instructions
- Wash and thinly slice yellow squash and onion; set aside.
- In a large pot, combine vinegar, water, sugar, salt, mustard seeds, celery seeds, turmeric, cloves, and cinnamon sticks.
- Bring the mixture to a boil, stirring to dissolve sugar and salt.
- Add the sliced squash and onion to the boiling mixture and cook for about 5 minutes until slightly tender.
- Using a slotted spoon, pack the squash and onion into sterilized jars.
- Pour the hot pickling liquid over the squash in jars, leaving about 1/2 inch headspace.
- Seal jars with lids and let cool to room temperature.
- Refrigerate for at least 24 hours before serving; best after 3 days.
Notes
- Use fresh yellow squash for best flavor and crunch.
- Adjust sugar for sweeter or tangier pickles.
- Store refrigerated and consume within 2 weeks.
- For longer storage, process jars in a hot water bath for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 25
- Sugar: 6g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg