A Southern Grace: Pickled Summer Squash

Pickled Summer Squash


Makes 2 quarts or 4 pints

  • 2-3 yellow squash (approximately 3 pounds)
  • 1-1/2 cups apple cider or distilled white vinegar
  • 1-1/2 cups water
  • 2 tablespoons pickling salt
  • 1 tablespoon dried rosemary or thyme
Wash jars thoroughly in warm, soapy water.
Wash and dry the squashes and trim off the ends.
Thinly slice using a mandolin (be careful!).
Combine vinegar, water, and salt in sauce pan and bring to a boil.
Equally split the dried herbs between jars.
Pack prepared squash slices into jars as tightly as you can without crushing them.
Pour the brine into the jars, leaving 1/4 inch headspace.
Wipe rims and apply lids and bands (don't screw them on too tightly).
Let the jars cool before putting them into the refrigerator.
Let pickles rest for at least one week before eating.

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