Menu
Sweet Pickles Sweet Pickles
Sweet and Sour Zucchini Pickles Sweet and Sour Zucchini Pickles
Sweet & Sour Squash Salad Sweet & Sour Squash Salad
Sweet 'n' Tangy Freezer Pickles Sweet 'n' Tangy Freezer Pickles
Pickled Sweet Peppers Pickled Sweet Peppers
Crisp Sweet Pickles Crisp Sweet Pickles
Pickled Sweet Onions Pickled Sweet Onions
Zucchini Pickles Zucchini Pickles
Jalapeno Bread & Butter Pickles Jalapeno Bread & Butter Pickles
Peppered Squash Relish Peppered Squash Relish
Sweet Dill Refrigerator Pickles Sweet Dill Refrigerator Pickles
Bread and Butter Pickles Bread and Butter Pickles
Sweet Pickled Asparagus Sweet Pickled Asparagus
Favorite Bread & Butter Pickles Favorite Bread & Butter Pickles
Whipped Squash Whipped Squash
Sweet Zucchini Relish Sweet Zucchini Relish
Sauteed Squash with Tomatoes & Onions Sauteed Squash with Tomatoes & Onions
Kool-Aid Pickles Kool-Aid Pickles
Sweet Potato Cobbler Sweet Potato Cobbler
Sweet Candied Carrots Sweet Candied Carrots

So-Sweet Squash Pickles

4 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 20 min. + standing Cook: 10 min. + chilling

Makes

4 cups

Updated: Jun. 30, 2023
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
So-Sweet Squash Pickles
So-Sweet Squash Pickles Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 3 small yellow summer squash, thinly sliced
  • 1 large sweet red pepper, cut into 1/4-inch strips
  • 1 medium onion, chopped
  • 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

Directions

  1. Place squash, pepper and onion in a colander over a plate; sprinkle with salt and toss. Let stand 1 hour to drain.
  2. In a large saucepan, combine remaining ingredients; bring to a boil, stirring to dissolve sugar. Add vegetables; return to a boil. Remove from heat; cool completely.
  3. Transfer to a storage container with a cover; refrigerate, covered, at least 4 days before serving. May be stored in refrigerator up to 3 weeks.

Nutrition Facts

1/2 cup: 123 calories, 0 fat (0 saturated fat), 0 cholesterol, 225mg sodium, 30g carbohydrate (28g sugars, 2g fiber), 1g protein.