Summer Pickled Squash

Quick Pickled Summer Squash is a great way to preserve summer vegetables. Whether making Pickled Yellow Squash or Pickled Pattypans, it's quick and easy to make, tangy, and crunchy. Plus there are 2 irresistible Pickled Squash recipes to try!

What is Summer Squash?

The most common Summer Squash is Zucchini, followed by Yellow Squash and Pattypan Squash, which is my favorite. Pattypan looks like a flying saucer from a bad 1950's movie. Comes in a variety of colors, yellow, white and green. Also known as a Button Squash, Scallop Squash, Sunburst Squash, Granny Squash. Also known as Custard Marrow, Custard Squash, Ciblème in Cajun French, White Squash, and Scallopini.

Summer Squash is usually picked and sold when it is very young and small, but that doesn't mean you can't let it grow a bit in your garden. The skin simply gets a bit thicker, and works great in a Summer Squash Stir Fry to even as a Stuffed Zucchini Boat.

Why You'll Love This Pickled Squash Recipe

• So Many Ways to Enjoy - as a tasty snack, side dish, a burger topping, or enjoy as part of a Charcuterie Board
• Refrigerator Pickles or Shelf Stable - enjoy Quick Pickled or Water-Bath Can it for pantry storage
• Simple Ingredients - regular Pickling Spices and Fresh Herbs is all you need, nothing rare or fancy, nothing complicated
• Seasonal Abundance - when Squash and Zucchini are in season, they ripen all at once! This is a tasty way to use up your garden extras

Ingredients

• Yellow Squash or Pattypan Squash
• Brine - White Vinegar (5%), Pickling Salt, Sugar, Water

Jar #1 - Lemon Pickled Summer Squash

• Garlic Cloves
• Lemon Slices (and Lemon Zest to make extra Lemony)
• Herbs - Fresh Dill and Bay Leaf
• Spices - Coriander Seed, Celery Seed, Mustard Seed, Whole Peppercorns

Jar #2 - Jalapeno Pickled Summer Squash

• Aromatics - Garlic and White Onion
• Fresh Herbs - Dill, Cilantro and Bay Leaf
• Jalapeno Peppers
• Spices - Celery Seed, Mustard Seed, Cloves, Whole Peppercorns
• Black Currant Leaf (Optional)

Equipment You'll Need

• Glass Jars (4 x 16 oz Mason Jars if Canning)
• Knife and Cutting Board
• 2 Mixing Bowls
• Saucepan
• Funnel
• Water Bath Canner or Large Pot (if Canning only)

How to Make Pickled Squash

1. Sterilize Jars - wash and boil glass jars in boiling water for 10 minutes. Especially important if water canning.
2. Prepare Squash - wash and slice the Summer Squash into uniform ¼" slices. Mix ½ the Sliced Squash together with Sliced Onions, set aside remaining Squash. (for this recipe, Jar #1 is Onion Free)
3. Layer Herbs - in the bottom of the jars, place Garlic, Herbs, Chili, Lemon and Spices (as per recipe ingredients) in the jars.
4. Pack the Jars - tightly pack and Summer Squash inside the jar (over the herbs and spices).
5. Make Brine - in a saucepan, place Vinegar, Pickling Salt, Sugar and Water and bring to a rolling boil.
6. Fill Brine - pour hot Brine filling the jar, completely submerging the Summer Squash, leaving a ¼" gap from the top of the jar.
7. Refrigerator Quick Pickle - close the jars and allow to cool on the counter overnight. Keep refrigerated, that's the quick part. It's best for the pickled vegetables to sit in the brine for at least 2 days before you eat them.
8. Shelf Stable Canning - process jars in boiling water for at 10 minutes (add more time for altitude if needed). Remove jars and let them cool overnight. Check seals, if not sealed keep refrigerated.

Recipe Tips and FAQs

• Pickling Salt - Table Salt has additives like Iodine and Anti-Caking Agents which make your Brine Cloudy. Use 100% Pure Salt without any additives to keep your food look fresh and appealing
• Glass Jars - if making Pickled Refrigerator Squash you'll need glass jars. I suggest that IKEA sells the hinged glass KORKEN jars, with a rubber seal with works perfectly for refrigerated goods. This cannot be used for canning.
• Canning Jars - glass Mason Jars need to be used if canning using the water bath method.
• Spicy Pickled Squash - if you want it spicier, then don't de-seed the Jalapeños to allow the heat to infuse through
• Zucchini Squash Mix - for extra color, mix together Yellow Squash and Green Zucchini for a colorful medley to serve

Can You Pickle Summer Squash?

Yes, but not all pickling requires canning. Quick pickling is brilliant, as the process is incredibly fast, maintains the fresh taste, and doesn't need to be canned. That being said, it must be refrigerated at all times, and doesn't have the shelf life canned goods have.

Can I Use Different Vinegars?

Yes, but make sure they are at least 5% acidity for safe preservation. Apple Cider Vinegar or Rice Vinegar are good alternatives.

How Long Does Pickled Squash Last?

• Quick Pickled Refrigerator - enjoy within 3 months
• Shelf Stable Pantry - up to 1 year if sealed properly

Yellow Squash vs Pattypan Squash

These Squash recipes can be use with any Squash. The only difference I notice is that Pattypan Squash remains a bit firmer after pickling compared to Yellow Squash. Some people also slice them thiner (⅛" thin) using a Mandolin slicer.

How to Make Crispy Pickled Squash?

A Russian and Slavic method is to add a Black Currant Leaf to the mixture, it's meant to keep the pickles crisp. It has to do with the tannins the Blackcurrant Leaf releases to the pickled mixture. Alternatively, mix the sliced Squash with 2 tablespoons of salt. Let it sit for 1 hour to draw moisture out. Rinse and drain in colander, pat dry before stuffing into jars.

Pickled Recipes You'll Love

• Refrigerator Pickles - Russian Style
• Canned Whole Tomatoes
• Dill Pickles - 3 ways
• Quick Pickled Cabbage
• Pickled Vietnamese Carrots
• Pickled Chili Peppers
• Pink Pickled Garlic
• Fermented Pink Cabbage - Georgian Pickled

I'm sure you'll enjoy these 2 separate flavors and easy recipes for Quick Pickled Summer Squash. Lemony and Spicy. Easy to eat on a sandwich, wrap or burger, add to salad or tacos, or enjoy with your next summer bbq. Which flavor is your favorite? Bon Appetit! Приятного аппетита!

©PetersFoodAdventures.com *originally posted December 2015, updated July 2025

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