Summer’s bounty is upon us, and like many folks that grow squash, we have plenty to eat, preserve, and share with family and friends. We plant and harvest heirloom varieties of squash–from Sugar Pumpkin to Pattypan and Candy Roaster. One of my favorite varieties this year is a little lemon squash that looks exactly like a lemon. Baby squash are perfect to slice up for these simple, sweet and savory refrigerator pickles. Refrigerator pickles are really easy and fun to make, and they don’t require any special canning techniques. Instead of the typical sliced onions, I used garden shallots in this recipe. I think the shallots will make a wonderful, crunchy tang that will complement the milder squash. To make peeling the shallots easy, pour boiling water over them and let them sit for a minute or two. Pour off the water, and once they are cool enough to touch, the skins just slip right off.
Summer Squash Refrigerator Pickles
1-2 small summer squash, sliced ½” thick (about 1/2-3/4 cup)
1/2 cup small shallots or sliced onion (1 medium)
1 tablespoon celery salt
1 cup sugar
¾ cup white vinegar
¾ teaspoon mustard seeds
¼ teaspoon dry mustard
Preparation
In large non-aluminum bowl mix shallots and squash. Sprinkle celery salt over top and stir together. Let sit in fridge for one hour. Drain off liquid. In a medium saucepan, mix together sugar, vinegar, mustard seed, dry mustard. Heat to boiling. Add squash mixture and return to boiling point then remove from heat Cool for 30 minutes. Ladle into two clean glass pint-sized jars. Cover and refrigerate for at least 24 hours. Store in refrigerator up to one month. Makes 2 pints.
Comments
18 responses to “Summer Squash Refrigerator Pickles”
that sounds realllly good especially the onions. What can I do with all this patty pan?
You sure can!
Also can I use the steams of green onions?
Crissy, I would stick to the onions rather than the steamed greens of onions. But that is just me. I like my pickles crispy and crunchy!
Are the larger or smaller yellow summer squash better to use for this recipe?
Hi Crissy, I always prefer smaller squashes. They just taste better and are more crisp.
Wow! I’m excited about these little squash pickles. Finally, something new to do with all the squash in the garden. Thanks.
Whoa! I’m growing some patty pan squash to experiment with some Edna Lewis recipes. I make a mean squash relish…but I’ve never seen a “refrigerator pickle” recipe for squash. Looks good. Our squash will be ready in about 6 weeks. How about yours?
Hey Joyce! I would love your recipe for squash relish. We’re a few weeks ahead of you and in the midst of squash madness. I actually did some succession planting this year, and it’s working great. It will extend our harvest season by several weeks. Yay! How’s your garden growing?
I could eat a jar of this in one sitting.
Hi Pet – We did eat a whole jar in one sitting last weekend. The pickled shallots were my favorite part!
Pickled squash, yum! I’ve got nothing ready to eat yet, other than onions and chives…but I’ll def save this recipe! Thank you. 🙂
I hope you try it…it’s very easy and quick. Enjoy your early spring!
It looks like a wonderful recipe and one we will try. Thanks
Wow, your smoking in the kitchen with the fresh from the garden recipes love the shares Annie
Hi Annie,
When it gets too hot to be outside, as it is today, I move into the kitchen and start preserving. I froze some fresh green beans, cleaned all my shallots and made fresh salsa verde with herbs from the garden. Preserving is very relaxing. It takes time, but it’s worth it when you can enjoy your harvest longer.
I can’t wait to try these but the squash will be a while. I have radishes which I always enjoy pickled with Japanese food. Think they would work with this recipe?
Hi Julianne: The radishes sound perfect for refrigerator pickles, but I think I would try a brine that is a little more Asian in nature, maybe using rice wine vinegar. Check out our foodie friends’ blog at http://bit.ly/mPpr0z for some great Asian recipes, including pickled radish.