Search For:

Share This

Pickled Yellow Squash

Condiments, Dressings, Sauces

  • Makes 6-8 pints.


  • 8 pint-size jars, lids, and rings, sterilized
  • 8 cups yellow squash, sliced thin and unpeeled
  • 2-1/2 cups small pearl onions
  • 1 cup chopped green pepper
  • 1 Tablespoon canning salt
  • 2 cups cider vinegar
  • 1 teaspoon celery seed
  • 1/2 teaspoon minced garlic
  • 3 cups sugar
  • 1 teaspoon mustard seed


Combine squash, onions, salt, and pepper. Let stand about an hour, then drain. Combine remaining ingredients and bring to a boil. Boil 2 minutes and cool. Pack in jars with squash and liquid, filling each to within 1/2 inch of top. Seal according to canning directions.

Print Recipe Card

Oops! We could not locate your form.

Oops! We could not locate your form.

Don't Leave! Sign up for Kentucky Living updates ...

  • This field is for validation purposes and should be left unchanged.