Zucchini and Squash Pickles


Don’t be put off by the 3-hour pickling time. Just set the vegetables aside with the salt and ice, and go about your activities; then finish up later.

  • SERVINGServings


  • 3/4 lb. zucchini, cut into 3-inch strips
  • 3/4 lb. yellow squash, cut into 3-inch strips
  • 1 red onion, sliced
  • 1 red bell pepper, cored, seeded and sliced
  • 1/4 cup salt
  • 2 cups ice
  • 1 cup white vinegar
  • 1/2 cup granulated sugar
  • 1 Tbs. celery seeds
  • 1 tsp. mustard seeds
  • 1/2 tsp. ground turmeric


  1. Toss zucchini and squash strips, onion slices and pepper slices with salt in large, non-reactive bowl. Cover with ice, and let stand 3 hours.
  2. Drain and rinse vegetables. Combine remaining ingredients in large, nonreactive saucepan. Bring to a boil, and add drained vegetables.
  3. Return mixture to a boil, then remove from heat and ladle into jars, making sure vegetables are completely covered with liquid and that jars are filled to 1/4 inch from the rim. Wipe off any drips, then screw on tops. Invert jars 5 minutes, or immerse in boiling water bath 10 minutes.

Nutrition Information

  • Serving Size: Makes 1 1-qt. jar or 4 8-oz. jars
  • Calories: 10
  • Carbohydrate Content: 2 g
  • Sodium Content: 218 mg
  • Sugar Content: 2 g