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Pickled Yellow Squash


  • 8 cups sliced yellow squash
  • 4 medium onions, sliced
  • 2 bell peppers, sliced
  • 1/2 cup non-iodized salt
  • 3 cups granulated sugar
  • 3 cups white distilled vinegar
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed


  1. Place squash, onions and peppers in a large container. Sprinkle with salt. Cover with ice and fill container with water. Let mixture stand 3 hours.
  2. Drain vegetables.
  3. Boil sugar, vinegar, celery seed and mustard seed for 3 minutes.
  4. Add the squash to sugar mixture and boil 3 minutes longer.
  5. Put squash into 8-ounce hot sterile jars. Cover with the liquid and seal.

Yield: 8 (8-ounce) jars

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