Saturday, May 8

Canned Yellow Squash Pickles

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Canned Yellow Squash Pickles Recipe

By Tammy Algood Published: October 1, 2013

  • Yield: 3 pints



  1. Place the squash and onions in a large bowl. Sprinkle with the salt and cover with cold water, stirring to blend. Cover and let stand at room temperature 2 hours, then drain.
  2. In a small saucepan over medium-high heat, bring the sugar, celery salt, turmeric, mustard seeds and vinegar to a boil. Pour over the squash and onions. Cover and let stand at room temperature 2 hours.
  3. Transfer the squash mixture to a large saucepan and place over medium-high heat. Boil 5 minutes. Pack the squash mixture into hot sterilized canning jars. Fill with the boiling liquid, leaving 1/2-inch headspace.
  4. Remove the air bubbles, wipe the rims and adjust the lids. Process 15 minutes in a boiling water bath. Cool on a wire rack away from drafts. Store at room temperature.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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