Homemade Pickled Squash Recipe

This homemade pickled squash recipe is a perfect way to preserve summer squash and enjoy its tangy flavor year-round. Easy to make and great for adding a pop of flavor to salads, sandwiches, or as a side dish.

Ingredients

• 3 pounds of yellow squash, sliced
• 1 large onion, sliced
• 2 cups of apple cider vinegar
• 2 cups of water
• 1 cup of sugar
• 2 tablespoons of mustard seeds
• 1 teaspoon of turmeric
• 1 teaspoon of celery seeds
• 1 teaspoon of salt

Directions

1. In a large pot, combine the apple cider vinegar, water, sugar, mustard seeds, turmeric, celery seeds, and salt. Bring to a boil.
2. Add the sliced squash and onion to the pot. Stir to combine.
3. Reduce heat and simmer for 10 minutes, or until the squash is tender but still slightly crisp.
4. Remove from heat and let cool for a few minutes.
5. Transfer the pickled squash and liquid to sterilized jars, making sure to pack the vegetables tightly.
6. Seal the jars and store in the refrigerator for at least 24 hours before serving. The pickled squash will last for up to 2 weeks.

Interesting Facts