Summer is here, and with it comes a bounty of delicious and nutritious squash varieties. But why settle for plain old grilled or roasted squash when you can elevate its flavor profile with a tangy pickling recipe? From spicy to sweet, our 18 tangy pickling squash recipes will have you experimenting with new flavors and techniques in no time. Whether you’re looking for a quick and easy snack or a side dish to impress your friends, we’ve got you covered.
In this article, we’ll dive into the world of pickled squash, exploring everything from classic dill and mustard seed combinations to more adventurous flavor profiles like Asian-inspired chili pickling and smoky paprika. With so many varieties to choose from, there’s something for everyone – whether you’re a fan of sweet and sour, spicy hot, or tangy and refreshing.
So grab some squash, get ready to pickle, and let’s dive in!
Spicy Garlic Pickled Yellow Squash
Add a burst of flavor to your meals with this easy-to-make pickled yellow squash recipe, infused with the pungency of garlic and heat of chili flakes.
Ingredients:
– 2 medium yellow squash, sliced into 1/4-inch thick rounds
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 ml) water
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon chili flakes
– Salt and pepper to taste
Instructions:
1. In a large saucepan, combine vinegar, water, garlic, ginger, and chili flakes.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.
3. Pack the sliced yellow squash into clean glass jars or containers, leaving about 1 inch (2.5 cm) of space at the top.
4. Pour the hot pickling liquid over the squash, making sure they are completely covered.
5. Seal the jars and let them cool to room temperature. Refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes (pickling liquid) + 1 day (refrigeration)
Sweet and Sour Zucchini Pickles
These tangy and crunchy pickles are a perfect addition to any meal or snack. With their sweet and sour flavors, they’re sure to become a new favorite!
Ingredients:
– 4 medium zucchinis
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) sugar
– 1/4 cup (60ml) water
– 1 tsp (5ml) salt
– 1 tsp (5ml) pickling spice
Instructions:
1. Slice the zucchinis into 1/4-inch thick rounds.
2. In a large bowl, combine vinegar, sugar, water, salt, and pickling spice. Stir until sugar dissolves.
3. Add the sliced zucchinis to the liquid mixture and let it sit at room temperature for 24 hours.
4. After 24 hours, transfer the pickles to an airtight container and refrigerate.
5. Allow the pickles to chill for at least 2 hours before serving.
Cooking Time: 24 hours (plus chilling time)
Dill and Mustard Seed Pickled Squash
This recipe adds a tangy twist to traditional pickling, with the warm flavors of dill and mustard seed complementing the natural sweetness of squash. Perfect for serving as a side dish or using as an addition to salads.
Ingredients:
– 2 lbs yellow crookneck squash, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 2 tbsp (30g) mustard seeds
– 1 tsp (5g) ground dill
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine squash slices, vinegar, water, sugar, mustard seeds, and dill.
2. Let the mixture sit at room temperature for 24 hours, shaking the bowl occasionally.
3. Strain the pickling liquid through a cheesecloth or fine-mesh sieve into a clean glass jar. Discard the solids.
4. Pack the squash slices into the jar, leaving about 1 inch of headspace.
5. Seal and refrigerate for at least 2 weeks before serving.
Cooking Time: None (pickling time is 24 hours + 2 weeks in the fridge)
Quick Refrigerator Pickled Pattypan Squash
A refreshing summer side dish that’s ready in just a few hours! This recipe transforms pattypan squash into a tangy and sweet pickled delight.
Ingredients:
– 2 medium-sized pattypan squash, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tablespoon pickling spice blend (or to taste)
– Salt and pepper, to taste
Instructions:
1. In a large bowl, combine the sliced squash, vinegar, water, sugar, pickling spice blend, salt, and pepper.
2. Stir until the squash is evenly coated with the pickling liquid.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours or overnight (8-12 hours).
4. Before serving, give the mixture a good stir to redistribute the flavors.
Cooking Time: 4 hours (or overnight)
Asian-Inspired Chili Pickled Squash
Elevate your squash game with this sweet and spicy pickling recipe, inspired by the bold flavors of Asia.
Ingredients:
– 2 medium-sized winter squashes (such as kabocha or butternut), peeled and cubed
– 1 cup (250ml) apple cider vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 2 tablespoons soy sauce
– 1 tablespoon grated fresh ginger
– 1 teaspoon sesame oil
– 1-2 teaspoons chili flakes (depending on desired heat level)
– Salt and pepper, to taste
Instructions:
1. In a large bowl, combine squash cubes, apple cider vinegar, water, sugar, soy sauce, ginger, sesame oil, and chili flakes.
2. Stir until the sugar has dissolved, then cover and refrigerate for at least 24 hours or up to 48 hours.
3. Before serving, taste and adjust seasoning as needed.
4. Serve chilled or at room temperature.
Cooking Time: 24-48 hours (depending on desired level of pickling)
Maple-Glazed Pickled Butternut Squash
Maple-Glazed Pickled Butternut Squash Recipe
This sweet and tangy recipe combines the natural sweetness of maple syrup with the earthy flavor of pickled butternut squash, perfect for a unique side dish or topping.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 1/4 cup pure maple syrup
– 1/4 cup white vinegar
– 1/4 cup water
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp red pepper flakes (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 45 minutes, or until tender.
4. While the squash is roasting, combine maple syrup, vinegar, water, salt, black pepper, and red pepper flakes (if using) in a saucepan.
5. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes.
6. Remove the squash from the oven and brush with the maple glaze.
7. Let it cool before serving or refrigerate for up to 3 days.
Cooking Time: 55 minutes
Lemon-Pepper Pickled Summer Squash
This refreshing summer squash recipe adds a burst of citrus flavor to your garden fresh zucchini or yellow squash, perfect for snacking, grilling, or using in salads.
Ingredients:
– 2 lbs summer squash (zucchini or yellow), sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 2 tbsp freshly squeezed lemon juice
– 1 tsp whole black peppercorns
– 1/4 tsp salt
Instructions:
1. In a large bowl, combine sliced squash, vinegar, water, sugar, lemon juice, peppercorns, and salt.
2. Let the mixture sit at room temperature for at least 24 hours to allow the flavors to meld.
3. After 24 hours, refrigerate the pickled squash for at least another hour before serving.
4. Store any leftover pickles in an airtight container in the refrigerator for up to 6 months.
Cooking Time: 24 hours (plus additional time for refrigeration)
Curried Pickled Acorn Squash Slices
Add a tangy twist to your fall cooking with these Curried Pickled Acorn Squash Slices. The combination of warm spices, sweet squash, and tangy vinegar is sure to delight your taste buds.
Ingredients:
– 2 medium acorn squashes
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet, cut side up.
4. Roast for 45 minutes or until tender.
5. Let cool, then slice into 1/4-inch thick rounds.
6. In a large bowl, whisk together vinegar, water, curry powder, cumin, salt, and pepper.
7. Add the honey and stir until dissolved.
8. Add the squash slices to the pickling liquid and refrigerate for at least 2 hours or overnight.
9. Serve chilled or at room temperature.
Cooking Time: 45 minutes (roasting) + 2-24 hours (pickling)
Bread and Butter Pickled Zucchini Chips
Transform zucchinis into crispy, tangy snacks with this unique recipe! A perfect blend of sweet and savory flavors.
Ingredients:
– 2 medium zucchinis
– 1/4 cup bread and butter pickling spice mix
– 1/4 cup white vinegar
– 1/4 cup water
– 1 tablespoon sugar
– 1/2 teaspoon salt
– Vegetable oil for frying
Instructions:
1. Preheat oil in a deep frying pan to 350°F (180°C).
2. Slice zucchinis into thin rounds.
3. In a bowl, mix together pickling spice mix, vinegar, water, sugar, and salt.
4. Add zucchini slices to the bowl and toss to coat evenly with the pickling mixture.
5. Fry zucchini chips in batches until golden brown (about 2-3 minutes per batch).
6. Remove from oil with a slotted spoon and drain excess oil on paper towels.
Cooking Time: Approximately 15-20 minutes total, including frying time.
Enjoy your crunchy, flavorful Bread and Butter Pickled Zucchini Chips!
Rosemary-Infused Pickled Delicata Squash
Add a tangy twist to your fall harvest with this flavorful recipe that combines the sweetness of delicata squash with the herbaceousness of rosemary.
Ingredients:
– 2 medium delicata squash, peeled and thinly sliced
– 1 cup (250ml) apple cider vinegar
– 1/4 cup (60g) granulated sugar
– 1/4 cup (15g) salt
– 1 tablespoon fresh rosemary leaves, chopped
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine squash slices and salt. Let it sit for 30 minutes to draw out excess moisture.
2. Rinse the squash under cold running water, then drain well.
3. In a medium saucepan, combine apple cider vinegar, sugar, rosemary leaves, and black pepper. Bring to a boil over high heat, stirring until sugar dissolves.
4. Pack squash slices into clean glass jars, leaving 1/2 inch headspace. Pour the pickling liquid over the squash, making sure all slices are covered.
5. Seal jars and refrigerate for at least 24 hours or up to 6 weeks.
Cooking Time: None
Jalapeño-Lime Pickled Squash Spears
Elevate your snack game with these addictive Jalapeño-Lime Pickled Squash Spears, perfect for a quick bite or as a crunchy accompaniment to your favorite dishes. The combination of tender squash, zesty lime juice, and spicy jalapeños will leave you wanting more.
Ingredients:
– 4-6 yellow squash spears
– 1/2 cup white vinegar
– 1/4 cup fresh lime juice
– 1/4 cup water
– 1/2 cup thinly sliced red onion
– 2-3 jalapeños, sliced into thin rings
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Slice the squash spears into 1-inch pieces.
2. In a large bowl, combine lime juice, vinegar, water, red onion, jalapeños, and garlic powder. Stir until well combined.
3. Add the squash slices to the pickling liquid and let it sit at room temperature for at least 4 hours or overnight in the refrigerator.
4. Strain the pickling liquid and discard any solids.
5. Serve chilled or at room temperature.
Cooking Time: 4 hours or overnight
Honey-Ginger Pickled Spaghetti Squash
Elevate your squash game with this sweet and tangy twist on traditional spaghetti squash! This recipe combines the natural sweetness of squash with the warmth of ginger and a hint of honey for a unique flavor profile.
Ingredients:
– 1 medium spaghetti squash
– 2 tablespoons honey
– 1 tablespoon fresh ginger, peeled and grated
– 1/4 cup apple cider vinegar
– 1/4 cup water
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a small bowl, whisk together honey, ginger, apple cider vinegar, and water until well combined.
4. Brush the mixture evenly onto both squash halves, making sure they’re fully coated.
5. Season with salt and pepper to taste.
6. Roast squash in the preheated oven for 45-50 minutes, or until tender and caramelized.
Cooking Time: 45-50 minutes
Smoky Paprika Pickled Squash Medley
This sweet and tangy pickling recipe adds a smoky twist to the flavors of summer squash, making it perfect for topping sandwiches or serving as a side dish.
Ingredients:
– 2 cups mixed summer squash (such as yellow crookneck and zucchini), sliced into 1/4-inch thick rounds
– 1 cup apple cider vinegar
– 1/2 cup water
– 1/4 cup granulated sugar
– 2 tablespoons smoked paprika
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, smoked paprika, salt, and pepper. Bring to a boil over medium-high heat.
2. Reduce heat to medium-low and simmer for 10 minutes.
3. Pack squash slices into a clean glass jar or container with a tight-fitting lid. Pour the hot pickling liquid over the squash, leaving about 1/4 inch of headspace.
4. Seal the jar and let it cool to room temperature. Refrigerate once cooled.
Cooking Time: 10 minutes (plus cooling time)
Turmeric and Coriander Pickled Squash
A vibrant and flavorful twist on traditional pickling, this recipe combines the natural sweetness of squash with the warm, earthy tones of turmeric and coriander. Perfect as a side dish or topping for your favorite meals.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 1/4 cup white vinegar
– 1/4 cup water
– 2 tbsp sugar
– 1 tsp ground turmeric
– 1 tsp ground coriander
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a large bowl, whisk together vinegar, water, sugar, turmeric, coriander, and salt.
4. Place the squash halves in a single layer in a baking dish and pour the pickling liquid over them.
5. Roast for 30-40 minutes or until the squash is tender and caramelized.
6. Remove from oven and let cool to room temperature before refrigerating.
Cooking Time: 45-50 minutes
Balsamic Pickled Squash with Red Onion
This sweet and tangy recipe combines the flavors of roasted squash and caramelized red onion, perfectly balanced by a drizzle of balsamic glaze. Perfect as a side dish or used as a topping for sandwiches and salads.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 1 large red onion, thinly sliced
– 1/4 cup white wine vinegar
– 2 tbsp balsamic glaze
– 1 tsp brown sugar
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with salt, pepper, and a drizzle of oil on a baking sheet. Roast for 30-40 minutes or until tender.
3. Meanwhile, caramelize the red onion slices in a skillet over medium heat, stirring occasionally, for about 20-25 minutes or until golden brown.
4. In a small bowl, whisk together vinegar, balsamic glaze, and brown sugar.
5. Combine roasted squash and caramelized onion. Drizzle with the balsamic mixture and toss to coat.
6. Serve warm or at room temperature, garnished with fresh thyme leaves if desired.
Cooking Time: 45-55 minutes
Garlic-Dill Pickled Crookneck Squash
This recipe transforms tender crookneck squash into a tangy and flavorful condiment, perfect for topping burgers, sandwiches, or using as a side dish. The garlic-dill flavor combination adds a savory and aromatic twist to the traditional pickling process.
Ingredients:
– 4-6 medium-sized crookneck squash, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 2 cloves garlic, minced
– 1/4 cup (30g) fresh dill weed, chopped
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine sliced squash, white vinegar, water, sugar, garlic, and dill weed.
2. Stir until the squash is evenly coated with the pickling liquid.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 24 hours or up to 5 days.
4. Before serving, taste and adjust seasoning as needed.
Cooking Time: None (pickling time)
Five-Spice Pickled Kabocha Squash
Elevate your fall cooking with this unique and flavorful side dish, perfect for pairing with roasted meats or as a topping for soups.
Ingredients:
• 2 medium kabocha squash (about 2 lbs), peeled, seeded, and cubed
• 1/4 cup pickling spice blend (containing cinnamon, cloves, ginger, star anise, and nutmeg)
• 1/2 cup white vinegar
• 1/4 cup honey
• 1/4 cup water
• 1 tsp salt
Instructions:
1. In a large bowl, combine squash cubes, pickling spice blend, and salt.
2. In a separate saucepan, combine vinegar, honey, and water. Bring to a boil over medium heat, stirring until the honey dissolves.
3. Pour the hot pickling liquid over the squash mixture. Let it cool to room temperature.
4. Cover and refrigerate for at least 24 hours or up to 5 days.
Cooking Time: None, as this is a pickling recipe!
Apple Cider Vinegar Pickled Squash Rings
Transform the humble squash ring into a tangy, flavorful snack perfect for autumn gatherings. This recipe combines the natural sweetness of squash with the boldness of apple cider vinegar.
Ingredients:
– 1 medium-sized yellow squash
– 1 cup apple cider vinegar
– 1/2 cup water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the squash into 1-inch thick rings.
3. In a large bowl, whisk together apple cider vinegar, water, sugar, salt, and black pepper.
4. Add the squash rings to the marinade, ensuring they are fully coated.
5. Cover and refrigerate for at least 24 hours or up to 48 hours for maximum flavor.
6. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove the squash rings from the marinade, letting any excess liquid drip off. Place the squash rings on the prepared baking sheet in a single layer.
7. Bake for 20-25 minutes or until the squash is tender and lightly caramelized.
Cooking Time: 24 hours (marinating) + 20-25 minutes (baking)
Summary
Get ready to add some tangy flavor to your summer meals with these 18 pickling squash recipes! From spicy garlic and sweet and sour, to dill and mustard seed, there’s something for everyone. Try making Spicy Garlic Pickled Yellow Squash, Sweet and Sour Zucchini Pickles, or Dill and Mustard Seed Pickled Squash for a tangy twist on traditional summer veggies. With flavors ranging from Asian-inspired chili to maple-glazed and lemon-pepper, these pickling recipes are sure to add excitement to your meal routine.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
