Canning Squash Pickles – 1 New Perspective on an Old Favorite

Canning Squash Pickles is one of the first items on my Canning To Do List.  Pickles, in general, are usually a favorite of most people. Whether they are sweet, dill, bread and butter – you will often find pickles as a side dish to a simple meal. But Squash pickles? Hmmm…

two jars of home canned squash pickles

Squash Pickles are actually a delicious twist to an old favorite. And it is a great way to use up  a big harvest. Most squash plants produce a lot of fruit from spring until the heat of summer hits. I have many recipes I can prepare to use up some of the fresh squash, but eventually, I have more than I can handle. So, I need another way to preserve it.

Squash can be frozen or canned, and I do put some up this way. But even with blanching, canned or frozen squash becomes limp. Canning Squash Pickles keeps them crisp. Preserving my squash this way also helps me use up the abundance of bell peppers as well!

Just so you know: This post contains affiliate links; if you click on a link and make a purchase I might make a small commission, but it does not affect the price you pay!

five lemon squash on a wood table
Lemon Squash

Types of Squash to Use

The best squash to use for canning Squash Pickles is yellow Summer Squash. This can be crookneck, straight neck, or my personal favorite, Lemon Squash.

Recently, when I planted a package of Lemon Squash, I must have gotten one Yellow Scallop squash in the package. The texture and taste was very similar to the other Summer squashes, so I tried a few. They did just as well – I just had to quarter the slices so they would fit in the jar.

Zucchini, although considered a squash, can be too mushy when attempting to use if you are canning Squash Pickles. Winter squash doesn’t seem to do well in this recipe, either.

Canning Squash Pickles for Gift Giving

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Squash Pickles are colorful, and make the perfect gift. It is something that isn’t commonly found in the grocery store, so you have a great chance of offering a one-of-a-kind gift. Simply wrap a ribbon around the top, add a tag to identify what it is, and give it to a neighbor or a friend.

Consider canning Squash Pickles to add to a picnic themed gift basket. Line the basket with a red and white checked tablecloth, and then add a jar of BBQ seasonings, barbeque tools, a packet of recipes that would be perfect for a picnic and a jar of Squash Pickles. With a gift like this, everyone will want to be on your gift-giving list!

A Hot Weather Accompaniment

square picnic basket sitting on a blue and white tablecloth; vase of sunflowers, plate of fried chicken , roll, squash pickle; canning jar filled with lemonade

Is it too hot to cook? Just put together a salad buffet.  Start with the ingredients for a green salad, using a mixture of salad greens. Place bowls of chopped or sliced vegetables such as bell pepper, purple onions, grated carrots and more – according to your likes. You may also want to include a few fresh berries and fruits, such as canned pears, strawberries and blueberries, and meat options, such as bacon or cubed ham. .

Be sure to offer at least two or three dressings, including an oil and balsamic vinegar mix.  Next, add a couple of other cold salads, such as Pasta salad and Cole slaw.

Top off your salad buffet with an assortment of ‘sides’ – deviled eggs, olives, and a bowl of chilled Squash Pickles. All that’s left is baskets filled with assorted crackers, and you have a cool meal that is perfect for a hot day!

Canning Squash Pickles

two jars of home canned squash pickles

This recipe can also be found on my site under ‘Recipes’, but to make it easier for you, I have added it to this post!


  • 8 cups sliced Yellow Squash
  • 2 cups Red &/or Green Peppers – chopped
  • 3 cups Onion – chopped
  • 3 cups White Vinegar
  • 3 cups Sugar
  • 1 teaspoon Mustard Seed
  • 1 teaspoon Celery Seed
  • 1/2 cup Salt

Cover the squash and onion with ice water.  Add salt and allow to stand for 1 hour.  In a large pot, mix together sugar, vinegar, mustard seed, and celery seed. Bring to a boil.

Dip squash and onions from ice water.  Let drain, then add to the pot.  Boil 7 to 8 minutes.  Add peppers.

Turn off the heat.  Place in sterilized pint jars.  Can (using proper canning procedures) in a water bath canner for 10 minutes.

Yield:  Approximately 5 pints.

Chill before serving.

Did you Enjoy This Post?

jars of jams, jellies, and barbecue sauce tied with red and green ribbons

Be sure you join me for more Fun with Canning through these posts!

Plan Ahead for Canning Season


Canning Apples

Pizza Sauce

Cajun Tomatoes

Will Canning Really Save you Money?

Julie Murphree is a blogger, newspaper columnist, and speaker on all things ‘Living a Simple Life on the Farm’. She is the author of \\\'The Farm Wife – Living a Simple Life on the Farm. She and her husband have 60 acres in NW Louisiana where they actively work on living as sustainable as possible.

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