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So-Sweet Squash Pickles

 So-Sweet Squash Pickles
These crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation. -Eleanor Sundman Farmington, Connecticut
8 ServingsPrep: 30 min. + chilling


  • 3 small yellow summer squash, thinly sliced
  • 1 medium onion, chopped
  • 1 large sweet red pepper, cut into 1/4-inch strips
  • 1 tablespoon salt
  • 1 cup sugar
  • 3/4 cup white vinegar
  • 3/4 teaspoon mustard seed
  • 3/4 teaspoon celery seed
  • 1/4 teaspoon ground mustard


  • In a large bowl, combine the squash, onion, red pepper and salt.
  • Cover and refrigerate for 1 hour; drain.
  • In a large saucepan, combine the remaining ingredients. Bring to a
  • boil. Add squash mixture; return to a boil. Remove from the heat;
  • cool.
  • Store in an airtight container in the refrigerator for at least 4
  • days before serving. May be stored in the refrigerator for up to 3
  • weeks. Yield: 4 cups.
Nutritional Facts: 1 serving (1/2 cup) equals 127 calories, trace fat (trace saturated fat), 0 cholesterol, 888 mg sodium, 31 g carbohydrate, 2 g fiber, 1 g protein.