As the summer heat sets in, our minds turn to refreshing ways to enjoy the season’s bounty. One of the simplest and most satisfying ways to do this is by pickling squash – a technique that not only preserves the flavor and texture of this versatile vegetable but also adds an exciting burst of spice and zing to your plate. With so many variations on the classic recipe out there, we’ve rounded up 18 spicy pickling squash recipes to shake things up in the kitchen this summer.
From tangy bread and butter pickles to smoky chipotle-spiced delights, these recipes showcase a world of flavors that will elevate your squash game. Whether you’re a seasoned cook or just looking for new inspiration, we’ve got you covered with our collection of spicy pickling squash recipes below.
Spicy Garlic Dill Pickled Squash
Add a tangy twist to your squash game with this Spicy Garlic Dill Pickled Squash recipe! This flavorful condiment is perfect for topping burgers, sandwiches, or using as a side dish.
Ingredients:
– 2 lbs yellow squash (such as crookneck or straightneck), sliced into 1/4-inch thick rounds
– 1 cup white vinegar
– 1/2 cup water
– 1/4 cup granulated sugar
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika (optional)
– 1/4 tsp red pepper flakes (or more to taste)
– 1/4 cup chopped fresh dill
Instructions:
1. In a large bowl, combine squash slices, white vinegar, water, sugar, garlic, cumin, smoked paprika (if using), and red pepper flakes.
2. Stir until the squash is evenly coated with the pickling liquid.
3. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 72 hours for a stronger flavor.
4. Just before serving, stir in chopped fresh dill.
5. Serve chilled or at room temperature.
Cooking Time: 24-72 hours (pickling time)
Sweet and Tangy Bread and Butter Pickled Squash
Transform your squash into a tangy and sweet masterpiece! This recipe is perfect for using up an abundance of summer squash, such as zucchini or yellow crookneck.
Ingredients:
– 2 medium-sized squash (zucchini or yellow crookneck), sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/2 cup (100g) granulated sugar
– 2 tablespoons butter, softened
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large pot, combine vinegar, water, sugar, butter, salt, and pepper. Bring to a boil over medium-high heat.
2. Reduce heat to medium-low and simmer for 10 minutes.
3. Pack squash slices into clean glass jars, leaving about 1/2 inch of space at the top. Pour hot pickling liquid over the squash, making sure they are completely covered.
4. Seal jars and let them cool to room temperature. Store in the refrigerator.
Cooking Time: 10 minutes (plus chilling time)
Quick Refrigerator Pickled Squash with Jalapeños
Add a tangy twist to your meals with this easy and refreshing recipe! This pickled squash is perfect as a side dish, topping for tacos or grilled meats, or even as a crunchy snack.
Ingredients:
– 1 medium-sized yellow squash (about 1 lb), sliced into 1/4-inch thick rounds
– 1 cup vinegar (white wine or apple cider work well)
– 1/2 cup water
– 1/4 cup granulated sugar
– 1/4 cup chopped fresh cilantro
– 2-3 jalapeños, sliced into thin rings
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine squash slices, vinegar, water, sugar, and salt. Let it sit for at least 30 minutes to allow the flavors to meld.
2. Just before serving, stir in chopped cilantro and sliced jalapeños.
3. Refrigerate for at least 30 minutes to allow the pickling process to take place.
Cooking Time: None, as this is a refrigerator pickle recipe! Simply store it in the fridge for up to 1 week.
Classic Fermented Pickled Squash with Mustard Seeds
Classic Fermented Pickled Squash with Mustard Seeds Recipe
This recipe showcases the perfect blend of tangy and sweet flavors, while introducing the simplicity and benefits of fermentation. With a few basic ingredients, you’ll be enjoying this delicious condiment in no time.
Ingredients:
– 2 lbs yellow crookneck squash, sliced into 1/4-inch thick rounds
– 1 cup water
– 1/2 cup white vinegar
– 1/4 cup mustard seeds
– 2 tbsp sea salt
– 2 tbsp sugar
– 1 tsp pickling spices (optional)
Instructions:
1. In a large bowl, combine squash slices and water. Let it sit for at least 2 hours or overnight to allow the squash to soften.
2. Drain the squash and rinse with cold running water.
3. In a large pot, combine vinegar, mustard seeds, sea salt, sugar, and pickling spices (if using). Bring to a boil over high heat.
4. Pack the squash slices into clean glass jars, leaving about 1 inch of headspace. Pour the hot pickling liquid over the squash, making sure they’re completely covered.
5. Seal the jars tightly and let them ferment at room temperature for 3-5 days or refrigerate for a shorter fermentation period.
Cooking Time: None! This recipe is all about letting nature do its thing through fermentation.
Asian-Inspired Pickled Squash with Ginger and Soy
Add a burst of Asian-inspired flavor to your meals with this easy-to-make pickled squash recipe. Perfect as a side dish or used as an ingredient in stir-fries, salads, and sandwiches.
Ingredients:
– 1 medium-sized yellow squash (about 1 lb), sliced into 1/4-inch thick rounds
– 2 cups water
– 1 cup soy sauce
– 1/2 cup rice vinegar
– 1/4 cup sugar
– 2 inches fresh ginger, peeled and thinly sliced
– 1 tsp sesame oil
– Salt (optional)
Instructions:
1. In a large bowl, combine squash slices, water, soy sauce, rice vinegar, sugar, and ginger. Stir until the squash is well coated.
2. Let it sit at room temperature for 24 hours to allow the flavors to meld together.
3. After 24 hours, stir in sesame oil. Taste and adjust seasoning if needed (add salt if desired).
4. Store the pickled squash in an airtight container in the refrigerator for up to 2 weeks.
Cooking Time: 24 hours (waiting time)
Hot Honey Pickled Squash with Chili Flakes
Elevate your snack game with this addictive recipe that combines the sweetness of honey, the tanginess of pickling liquid, and a kick of heat from chili flakes. Perfect for topping tacos, grilled meats, or enjoying as a solo snack.
Ingredients:
– 1 medium-sized summer squash (such as yellow crookneck or zucchini), sliced into 1/4-inch thick rounds
– 1 cup hot honey (or regular honey with a dash of red pepper flakes)
– 1 cup pickling liquid (a mix of equal parts water, white vinegar, and apple cider vinegar)
– 2 tbsp chili flakes
– 1 tsp salt
Instructions:
1. In a large bowl, combine sliced squash and pickling liquid. Let it sit at room temperature for at least 30 minutes.
2. Preheat oven to 200°F (90°C).
3. Line a baking sheet with parchment paper. Arrange the squash slices in a single layer.
4. Drizzle hot honey over the squash, followed by chili flakes and salt.
5. Bake for 2-3 hours or until the squash is tender and caramelized.
6. Remove from oven and let it cool before serving.
Cooking Time: 2-3 hours
Lemon Herb Pickled Squash with Thyme
Brighten up your table with this refreshing and flavorful side dish, perfect for summer gatherings or as a tangy accompaniment to your favorite meals. This recipe combines the sweetness of squash with the zest of lemon and the savory depth of thyme.
Ingredients:
– 2 medium-sized yellow crookneck squash, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white wine vinegar
– 1/2 cup (125ml) freshly squeezed lemon juice
– 1/4 cup (60g) granulated sugar
– 1/4 cup (15g) chopped fresh thyme
– Salt and pepper, to taste
Instructions:
1. In a large bowl, combine sliced squash and salt. Let it sit for 30 minutes to draw out excess moisture.
2. Rinse the squash under cold running water to remove excess salt. Drain well and pat dry with paper towels.
3. In a large saucepan, combine vinegar, lemon juice, sugar, and thyme. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes.
4. Pack the prepared squash into a clean glass jar, leaving about 1 inch (2.5cm) of space at the top. Pour the hot pickling liquid over the squash, making sure they’re completely covered.
5. Seal the jar and let it cool to room temperature. Store in the refrigerator for up to 6 months.
Cooking Time: None required! Let the pickling magic happen in the fridge.
Curry-Spiced Pickled Squash with Turmeric
Add a pop of color and flavor to your meals with this vibrant curry-spiced pickled squash recipe, infused with the warm essence of turmeric.
Ingredients:
– 1 medium-sized yellow squash (about 2 lbs), sliced into 1/4-inch thick rounds
– 1 cup white vinegar
– 1 cup water
– 1/2 cup granulated sugar
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp ground turmeric
– 1/4 tsp red pepper flakes (optional, for some heat)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine sliced squash, white vinegar, water, sugar, cumin, curry powder, turmeric, and red pepper flakes (if using).
2. Let the mixture sit at room temperature for 24 hours, stirring occasionally, until the squash is tender and slightly caramelized.
3. After 24 hours, refrigerate the pickled squash to chill and allow flavors to meld.
4. Serve chilled or at room temperature.
Cooking Time: 24 hours (plus chilling time)
Balsamic Pickled Squash with Red Onion
Succulent summer squash meets tangy balsamic vinegar and sweet red onion in this easy-to-make pickling recipe. Perfect as a side dish or used as a topping for sandwiches, salads, or grilled meats.
Ingredients:
– 2 medium-sized yellow squash (such as crookneck or straightneck), sliced into 1/4-inch thick rounds
– 1 large red onion, thinly sliced
– 1 cup balsamic vinegar
– 1/2 cup white wine vinegar
– 1/4 cup sugar
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. In a medium saucepan, combine balsamic vinegar, white wine vinegar, sugar, salt, and black pepper. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 10 minutes.
3. Pack squash slices into a clean glass jar or container. Top with sliced red onion and pour pickling liquid over the top.
4. Seal the jar or cover the container and refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes (simmering the pickling liquid) + 24 hours (refrigeration time)
Mexican-Style Pickled Squash with Cumin and Lime
This recipe adds a tangy twist to traditional pickling by incorporating the bold flavors of Mexico, featuring roasted squash, cumin, and lime. Perfect as a side dish or used as a topping for tacos or grilled meats.
Ingredients:
– 2 medium-sized yellow squash (such as crookneck or straightneck), sliced into 1/4-inch thick rounds
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 ml) lime juice
– 2 tbsp (30 ml) olive oil
– 2 tsp ground cumin
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash slices with 1 tbsp olive oil and season with salt.
3. Roast squash in the preheated oven for 20-25 minutes or until tender and lightly caramelized.
4. In a large bowl, whisk together vinegar, lime juice, cumin, and remaining 1 tbsp olive oil.
5. Add roasted squash to the pickling liquid and toss to coat.
6. Refrigerate for at least 2 hours or overnight before serving. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Sweet Pickled Squash with Cinnamon and Cloves
Sweet Pickled Squash with Cinnamon and Cloves Recipe
Sweet pickling brings out the natural sweetness of squash, while cinnamon and cloves add warm, aromatic flavors to this delicious condiment. Perfect for topping sandwiches, salads, or using as a side dish.
Ingredients:
– 2 medium-sized squash (such as butternut or acorn), peeled and sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1 cup (250ml) water
– 1/2 cup (125g) granulated sugar
– 2 tsp ground cinnamon
– 1 tsp ground cloves
– 1/4 tsp salt
Instructions:
1. In a large saucepan, combine sliced squash, vinegar, water, sugar, cinnamon, and cloves.
2. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 30-40 minutes, or until the squash is tender and the liquid has thickened slightly.
3. Remove from heat and let cool to room temperature.
4. Strain the pickling liquid and discard any solids.
5. Store in an airtight container in the refrigerator for up to 6 months.
Cooking Time: 30-40 minutes
Garlicky Pickled Squash with Black Pepper
This recipe adds a burst of flavor to your squash by combining the natural sweetness with the savory goodness of garlic and black pepper. The pickling process allows the flavors to meld together, creating a delicious condiment for snacking or as a side dish.
Ingredients:
– 2 medium-sized summer squash (such as yellow crookneck or zucchini), sliced into 1/4-inch thick rounds
– 3 cloves of garlic, minced
– 1 cup vinegar (white wine or apple cider work well)
– 1/2 cup water
– 2 tbsp sugar
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions:
1. In a large bowl, combine sliced squash, minced garlic, and kosher salt. Let it sit for 15 minutes to allow the squash to release its moisture.
2. Drain excess liquid from the squash mixture and transfer it to a clean glass jar with a tight-fitting lid.
3. In a saucepan, combine vinegar, water, sugar, and black pepper. Bring the mixture to a boil over medium-high heat.
4. Pour the hot pickling liquid over the squash mixture, leaving about 1/2 inch of space at the top.
5. Seal the jar and let it sit at room temperature for 24 hours or refrigerate for up to 3 days.
Cooking Time: None
Smoky Chipotle Pickled Squash
Add a burst of smoky flavor to your meals with this unique pickling recipe. Sweet and tender squash is transformed by the bold flavors of chipotle peppers, perfect for topping tacos or grilled meats.
Ingredients:
– 2 lbs yellow crookneck squash, sliced into 1/4-inch thick rounds
– 1 cup (250ml) apple cider vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 2 chipotle peppers in adobo sauce, finely chopped
– 1 tsp smoked paprika
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine sliced squash and salt. Let it sit for 30 minutes to draw out excess moisture.
2. Drain the squash and rinse with cold water. Pat dry with paper towels.
3. In a medium saucepan, combine vinegar, water, sugar, chopped chipotle peppers, and smoked paprika. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
4. Pack the squash into clean glass jars, leaving about 1 inch headspace. Pour the pickling liquid over the squash, making sure they are covered.
5. Seal jars and refrigerate. Allow the flavors to meld for at least 24 hours before serving.
Cooking Time: 30 minutes (plus 24 hours for pickling)
Rosemary and Red Wine Vinegar Pickled Squash
This recipe adds a fragrant twist to traditional pickling with the addition of rosemary and red wine vinegar, perfect for elevating your favorite fall squash dishes.
Ingredients:
– 2 medium-sized butternut or acorn squash, peeled and cubed
– 1 cup (250ml) red wine vinegar
– 1/4 cup (60g) granulated sugar
– 2 tablespoons fresh rosemary leaves
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the squash cubes, red wine vinegar, sugar, rosemary leaves, salt, and pepper.
2. Stir until the squash is evenly coated with the pickling liquid.
3. Cover the bowl with plastic wrap or aluminum foil and refrigerate for at least 24 hours to allow the flavors to meld together.
4. After 24 hours, give the mixture a good stir and adjust seasoning if needed.
5. Use within 2 weeks of preparation.
Cooking Time: None required, as this is a refrigerator pickle recipe.
Spicy Korean Gochujang Pickled Squash
Add a sweet and spicy twist to your pickling game with this simple recipe using gochujang, a fermented Korean chili paste. This dish is perfect for topping tacos or using as a side dish.
Ingredients:
– 1 small to medium-sized summer squash (such as zucchini or yellow crookneck)
– 1/2 cup gochujang
– 1/4 cup rice vinegar
– 1/4 cup water
– 2 tablespoons sugar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional, for extra heat)
Instructions:
1. Slice the squash into 1-inch thick rounds.
2. In a large bowl, whisk together gochujang, rice vinegar, water, sugar, ginger, and red pepper flakes (if using).
3. Add the sliced squash to the marinade and toss to coat.
4. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 48 hours.
5. Before serving, remove the squash from the refrigerator and let it sit at room temperature for 30 minutes to allow the flavors to mellow.
Cooking Time: 24-48 hours
Tangy Pickled Squash with Apple Cider Vinegar
This recipe adds a tangy twist to traditional pickling by using apple cider vinegar, creating a sweet and sour flavor profile that’s perfect for topping sandwiches or serving as a side dish. With just a few simple ingredients and steps, you can enjoy this delicious and refreshing condiment in no time.
Ingredients:
– 2 medium-sized yellow squash, sliced into 1/4-inch thick rounds
– 1 cup apple cider vinegar
– 1/2 cup water
– 1 tablespoon granulated sugar
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine sliced squash and salt. Let it sit for 30 minutes to draw out excess moisture.
2. Rinse the squash under cold running water, then drain well.
3. In a medium saucepan, combine apple cider vinegar, water, sugar, and black pepper. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
4. Pack the squash into clean glass jars or containers, leaving about 1/2 inch of headspace. Pour the hot pickling liquid over the squash, making sure it’s completely covered.
5. Let the mixture cool to room temperature, then refrigerate until chilled.
Cooking Time: 30 minutes (including time for squash to sit and pickling liquid to simmer)
Dill and Mustard Pickled Squash Spears
Add a tangy twist to your squash game with this easy pickling recipe. Perfect as a side dish or topping for sandwiches, salads, and more.
Ingredients:
– 4-6 yellow squash spears
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 2 tbsp (30g) mustard seeds
– 2 tsp (10g) dried dill weed
– Salt and pepper, to taste
Instructions:
1. Slice the squash spears into 1-inch (2.5cm) pieces.
2. In a large bowl, whisk together vinegar, water, sugar, mustard seeds, and dill weed until well combined.
3. Add the squash pieces to the pickling liquid and let it sit at room temperature for at least 24 hours or up to 48 hours in the refrigerator.
4. After the pickling time, remove the squash from the liquid and drain off excess vinegar. Season with salt and pepper to taste.
Cooking Time: None needed! Just let it sit and pickle.
Sweet and Spicy Pickled Squash with Pineapple
Sweet and Spicy Pickled Squash with Pineapple Recipe
This sweet and tangy pickling recipe combines the natural sweetness of squash with a spicy kick, all tied together with the juicy flavor of pineapple. Perfect as a side dish or used as a topping for sandwiches or tacos.
Ingredients:
– 2 lbs butternut squash, peeled and cubed
– 1 cup vinegar (apple cider or white wine)
– 1/2 cup water
– 1/4 cup granulated sugar
– 1/4 cup honey
– 1/4 cup pineapple juice
– 1 jalapeño pepper, sliced
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. In a large pot, combine squash, vinegar, water, sugar, honey, and pineapple juice.
2. Bring mixture to a boil over high heat, then reduce to medium-low and simmer for 20 minutes or until squash is tender.
3. Stir in sliced jalapeño and season with salt and black pepper.
4. Remove from heat and let cool to room temperature.
5. Store in an airtight container in the refrigerator for up to 2 weeks.
Cooking Time: 25-30 minutes
Summary
Get ready to add some heat to your summer meals with these 18 spicy pickling squash recipes! From classic dill and mustard flavors to bold and adventurous combinations like gochujang and pineapple, there’s something for every taste bud. Learn how to pickle squash using garlic, ginger, chili flakes, and more to create delicious side dishes, condiments, or even snack on their own.
