Summer Squash Refrigerator Pickles

Summer Squash Refrigerator Pickles

By Erin Huffstetler | 07/13/2016 | 3 Comments
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When you’ve eaten all the grilled summer squash and zucchini bread that you can stomach, and you still have loads of summer squash on your hands, make pickles. I landed on this idea last summer, and it’s a definite keeper. Since I already had a sweet refrigerator pickle recipe that I loved, I just adapted it a bit, and the results are nothing short of fantastic.

It makes beautiful green and yellow pickles that are ready to eat in as little as two days. Flavor-wise, they’re the best pickles I’ve ever eaten. In fact, I didn’t even bother to make regular, cucumber pickles last year. They just seem boring in comparison. Want to make a batch? Here’s the recipe.

Sweet Summer Squash Refrigerator Pickles

Prep Time:

10 min

Cook Time:

10 min

Ingredients:

2-1/2 lbs squash (approx.)
1 med onion
4 c sugar
2 c vinegar
2 Tbsp non-iodized salt

This recipe calls for non-iodized salt because iodine tends to make pickle brine cloudy. You can use non-iodized table salt or canning/pickling salt – either will work. If all you have is iodized salt, don’t sweat it. It’s a visual thing, not a safety thing.

You’ll Also Need:

(3) quarts jars

What You Do:

Sweet Pickle Brine

Combine the sugar, vinegar and salt in a saucepan; and heat over medium-high heat, stirring occasionally, until all of the sugar has dissolved, and you’re left with a clear brine. This should take about 10 minutes.

Cut Up the Squash and Onions

While you’re waiting on your brine, dice the onion, and cut up your summer squash. Remove both ends from the squash. Then, slice them into spears or rounds. The spears are great on hot dogs, and the rounds are great on hamburgers. I make both.

Pack Summer Squash in Jars

Divide the onion between the three jars. Then, pack the jars with as much squash as you can get in there. The ingredient list calls for 2-1/2 lbs of squash, but if you still have space in your jars after you’ve used up all your squash, cut some more up.

Pour in the Brine

Pour your brine into the jars. Make sure your squash is covered completely. If you packed your jars tight enough, you should have just enough brine.

Jars of Summer Squash Pickles

Screw on the lids, and allow your jars to cool. Then, move them to the refrigerator. Your pickles will be ready to eat in two days, but will taste even better, if you wait longer. I usually wait two weeks.

Note: Since these pickles are not canned, they need to be stored in the refrigerator. They are not shelf stable.

These have a really long shelf life. We’re still eating pickles that I made last summer. I just checked EatByDate, and they say an opened jar of pickles will keep for 1-2 years past the printed expiration date.

Tip: When you finish a jar of pickles, use the brine to flavor pasta salad, or drop more vegetables in the jar to create another batch of refrigerator pickles.

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Pack Summer Squash in Jars

Summer Squash Pickles

Use your excess summer squash to make these sweet summer squash refrigerator pickles. Quick and easy.


  • Author: Erin Huffstetler, myfrugalhome.com
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes

Ingredients:

  • 2-1/2 lbs squash (approx.)
  • 1 med onion
  • 4 c sugar
  • 2 c vinegar
  • 2 Tbsp non-iodized salt

Instructions:

  1. Combine sugar, vinegar and salt in a saucepan; and heat over medium-high heat, stirring occasionally, until the sugar has dissolved, and you’re left with a clear brine. This should take about 10 minutes.
  2. While you’re waiting on your brine, dice onion, and cut up summer squash. Remove both ends from the squash. Then, slice into spears or rounds.
  3. Divide the onion between three quart jars. Then, pack jars with as much squash as you can get in there. The ingredient list calls for 2-1/2 lbs of squash, but if you still have space in your jars after you’ve used up all your squash, cut some more up.
  4. Pour brine into the jars. Cover squash completely.
  5. Screw on lids, and allow jars to cool. Then, move to the refrigerator. Pickles will be ready to eat in two days, but will taste even better, if you wait longer.

Notes

  • This recipe calls for non-iodized salt because iodine tends to make pickle brine cloudy. You can use non-iodized table salt or canning/pickling salt – either will work. If all you have is iodized salt, don’t sweat it. It’s a visual thing, not a safety thing.
  • Since these pickles are not canned, they need to be stored in the refrigerator. They are not shelf stable.
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