27+ Quick & Easy Summer Squash Pickling Recipes You’ll Want to Make Again and Again

If you’re staring at a mountain of fresh summer squash and wondering how to make it last, you’re in the right place.

Summer squash is one of the most abundant and versatile vegetables of the season—but it’s easy to end up with more than you know what to do with.

Enter pickling: the perfect way to preserve that sunny harvest while infusing it with bold flavors.

In this roundup, you’ll find 27+ creative, tangy, spicy, sweet, and savory ways to pickle summer squash.

Whether you’re a first-time pickler or a seasoned pro looking for new twists, this list has something for everyone.

From classic dill and garlic to exotic saffron and curry blends, these recipes will transform your squash into jars of crave-worthy condiments and side dishes that last well beyond summer.

Get ready to stock your fridge with jars of zesty goodness—and impress your friends at every picnic, potluck, or backyard BBQ.

27+ Quick & Easy Summer Squash Pickling Recipes You’ll Want to Make Again and Again

There you have it—over 27+ unique ways to pickle summer squash and make the most of your summer garden bounty.

These recipes go far beyond the basic brine, offering global flavors and unexpected pairings that turn simple squash into star ingredients.

Whether you’re keeping it classic with dill and vinegar or getting adventurous with sesame-ginger or curry spice, pickled squash is a quick, easy, and flavorful addition to just about any meal.

Best of all, most of these recipes are refrigerator-friendly and require no canning equipment.

That means more time enjoying the sunshine and less time sweating over the stove.

So grab some jars, pick your favorites, and start preserving the season one slice at a time.

Sweet and Spicy Summer Squash Pickles

Crunchy, vibrant, and bursting with flavor, these sweet and spicy summer squash pickles strike the perfect balance between sugary and zesty.

Great as a sidekick for grilled meats or tucked into sandwiches, they’re a bright way to preserve the harvest and spice up your plate.

Ingredients:

• 4 cups thinly sliced yellow squash (about 2 medium)
• 1 small red onion, thinly sliced
• 1 tablespoon kosher salt
• 1 cup apple cider vinegar
• ½ cup white sugar
• ½ cup water
• 1 teaspoon yellow mustard seeds
• ½ teaspoon red pepper flakes
• ½ teaspoon celery seed
• ½ teaspoon turmeric

Instructions:

1. In a large bowl, toss the squash and red onion with kosher salt. Let sit for 1 hour to draw out moisture.
2. Rinse the salted vegetables and drain well.
3. In a saucepan, combine vinegar, sugar, water, and all spices. Bring to a boil, stirring until sugar dissolves.
4. Pack the squash and onions into sterilized jars.
5. Pour the hot brine over the squash, leaving ½-inch headspace.
6. Seal and refrigerate. Let them sit at least 24 hours before serving. Best after 3 days.

These pickles keep up to one month in the fridge and become more flavorful over time.

Whether piled on a burger or served as a punchy snack, they bring a taste of summer to every bite.

Garlicky Dill Summer Squash Spears

If you love a classic dill pickle, this garlicky take on pickled squash is for you.

Crisp, herby, and brimming with that familiar tang, these spears are easy to make and even easier to devour. Ideal for charcuterie boards or snacking straight from the jar.

Ingredients:

• 3 medium summer squash, cut into spears
• 4 garlic cloves, smashed
• 1 ½ cups white vinegar
• 1 ½ cups water
• 2 tablespoons kosher salt
• 2 teaspoons dill seeds (or 4 sprigs fresh dill)
• 1 teaspoon black peppercorns
• Optional: pinch of chili flakes for heat

Instructions:

1. Sterilize two pint jars and pack them tightly with squash spears and garlic.
2. In a saucepan, bring vinegar, water, salt, dill seeds, peppercorns, and chili flakes to a boil.
3. Carefully pour the brine over the squash spears, ensuring they’re fully submerged.
4. Seal jars and cool to room temperature.
5. Refrigerate for at least 48 hours before tasting.

These spears stay crunchy and flavorful in the fridge for several weeks.

The combo of garlic and dill makes them a nostalgic, savory treat — a modern twist on a deli favorite using summer’s most tender squash.

Curry-Lime Quick Pickled Summer Squash Ribbons

For something unexpected, try this bold and bright recipe. Thin ribbons of summer squash soak up the zesty kick of lime and the warming spice of curry powder.

These quick pickles make a dazzling garnish for tacos, rice bowls, or salads.

Ingredients:

• 2 medium zucchini or yellow squash, sliced into thin ribbons (use a vegetable peeler)
• 1 cup rice vinegar
• ¼ cup water
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 ½ teaspoons curry powder
• Zest of 1 lime

Instructions:

1. Place squash ribbons in a heatproof bowl or jar.
2. In a small saucepan, combine vinegar, water, lime juice, sugar, salt, curry powder, and lime zest. Bring just to a simmer.
3. Pour hot brine over the squash ribbons. Let cool to room temperature.
4. Cover and refrigerate for at least 1 hour, preferably 4+ hours.

These quick pickles are ready in a flash and pack a complex, tangy flavor.

They’re light and refreshing, yet exotic enough to wow your guests at a summer dinner party. Try them as a topper for grilled fish or falafel wraps — they’ll add instant brightness and flair.

Lemon-Basil Summer Squash Pickles

This fresh and aromatic pickle recipe infuses summer squash with the fragrant flavors of lemon and basil.

Perfect for a light appetizer or as a side dish for any summer meal, these pickles are a breeze to prepare and add a burst of citrusy goodness.

Ingredients:

• 4 medium yellow squash, sliced into thin rounds
• 1 small lemon, thinly sliced
• 1 bunch fresh basil, roughly torn
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon honey or sugar
• 1 tablespoon kosher salt
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns

Instructions:

1. In a large bowl, combine the squash, lemon slices, and torn basil leaves.
2. In a saucepan, combine vinegar, water, honey, salt, mustard seeds, and peppercorns. Bring to a boil and stir to dissolve the honey and salt.
3. Pour the hot brine over the squash mixture in the bowl, making sure the vegetables are well-covered.
4. Transfer the mixture to sterilized jars and seal tightly.
5. Refrigerate for at least 2 days before serving.

The light, zesty taste of lemon combined with the sweet freshness of basil elevates the summer squash in this recipe.

These pickles will last up to 2 weeks in the fridge and can be used as a topping for salads, grilled chicken, or even as an accompaniment to pasta dishes.

Spicy Cucumber-Style Summer Squash Pickles

If you love cucumber pickles but want something with a twist, this spicy cucumber-style summer squash pickle recipe is for you.

Packed with heat from chili peppers and a tangy vinegar brine, these pickles are great for adding a spicy kick to any meal.

Ingredients:

• 3 medium summer squash, sliced into thin rounds
• 1 small onion, thinly sliced
• 1-2 fresh jalapeño peppers, sliced
• 2 cups distilled white vinegar
• 1 cup water
• 2 tablespoons sugar
• 2 tablespoons kosher salt
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns

Instructions:

1. In a large bowl, combine the squash slices, onion, and jalapeños.
2. In a saucepan, mix together the vinegar, water, sugar, salt, mustard seeds, coriander seeds, and peppercorns. Bring to a boil, stirring to dissolve sugar and salt.
3. Pour the hot brine over the squash mixture and ensure everything is covered.
4. Transfer the mixture to sterilized jars and seal tightly.
5. Refrigerate for at least 2 days to allow the flavors to meld before serving.

These spicy pickles are ideal for serving with tacos, grilled meats, or simply as a snack. The combination of chili heat and briny tang gives them a fiery, satisfying punch.

They’ll keep for up to 3 weeks in the fridge and only get more flavorful with time.

Tangy Honey-Mustard Summer Squash Pickles

If you’re a fan of sweet mustard-based sauces, these tangy honey-mustard summer squash pickles will become your new favorite.

The smooth honey balances the tang of mustard, while the squash retains its crunch. Great as a side dish, these pickles bring a unique twist to your typical summer recipes.

Ingredients:

• 4 medium summer squash, sliced into ¼-inch rounds
• 1 cup white wine vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons honey
• 1 teaspoon turmeric
• ½ teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 1 teaspoon kosher salt

Instructions:

1. In a bowl, combine the squash slices with salt and let sit for 30 minutes. Rinse and drain well.
2. In a saucepan, whisk together vinegar, mustard, honey, turmeric, mustard seeds, and black pepper. Bring to a simmer and cook for 3 minutes.
3. Pour the hot brine over the squash slices, making sure they are well-covered.
4. Pack the squash into sterilized jars and seal tightly.
5. Refrigerate for at least 2-3 days before serving.

These pickles have a delightful combination of sweet, tangy, and savory flavors. The honey and mustard brine is smooth and rich, with just enough heat from the mustard to keep things interesting.

They’ll stay fresh for about 2 weeks in the fridge and are perfect for serving with grilled sandwiches, burgers, or as a side for salads.

Smoky Chipotle Summer Squash Pickles

These smoky, spicy pickles are perfect for anyone who enjoys a bit of heat and depth in their pickled vegetables.

The smoky chipotle peppers lend a rich, smoky flavor that complements the freshness of the squash. These pickles are perfect for adding a kick to your tacos, burgers, or sandwiches.

Ingredients:

• 4 medium summer squash, sliced into thin rounds
• 1 small onion, thinly sliced
• 2 chipotle peppers in adobo sauce, finely chopped (with some sauce)
• 1 ½ cups apple cider vinegar
• 1 cup water
• 1 tablespoon brown sugar
• 1 tablespoon kosher salt
• 1 teaspoon cumin seeds
• 1 teaspoon smoked paprika
• 1 teaspoon black peppercorns

Instructions:

1. Combine the squash slices and onion in a bowl.
2. In a saucepan, mix together vinegar, water, sugar, salt, chipotle peppers, cumin seeds, smoked paprika, and black peppercorns. Bring to a boil, stirring to dissolve the sugar and salt.
3. Pour the hot brine over the squash and onion mixture.
4. Pack the vegetables into sterilized jars and seal tightly.
5. Allow the pickles to cool to room temperature, then refrigerate for at least 2 days before serving.

These smoky chipotle pickles are rich and fiery, perfect for adding a bold touch to any dish. The longer they sit, the more intense the smoky flavor becomes.

They last up to 2 weeks in the fridge and are an excellent addition to any grilled meat or vegetarian dish.

Ginger-Lemongrass Summer Squash Pickles

This aromatic and slightly sweet pickle recipe infuses the squash with the fragrant notes of fresh ginger and lemongrass.

The combination of citrusy, herbal, and spicy flavors gives these pickles a refreshing, exotic twist that pairs beautifully with Asian-inspired dishes.

Ingredients:

• 4 medium yellow squash, sliced into thin rounds
• 1 stalk of lemongrass, chopped into pieces and smashed
• 2 tablespoons fresh ginger, thinly sliced
• 1 cup rice vinegar
• 1 cup water
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns

Instructions:

1. In a large bowl, combine the squash, ginger, and smashed lemongrass pieces.
2. In a saucepan, bring the vinegar, water, sugar, salt, coriander seeds, and peppercorns to a boil, stirring until the sugar dissolves.
3. Pour the hot brine over the squash mixture, ensuring it’s well-covered.
4. Pack the mixture into sterilized jars and seal tightly.
5. Let the pickles cool to room temperature, then refrigerate for at least 48 hours before serving.

The bright, zesty flavors of ginger and lemongrass really shine through in these pickles, offering a refreshing and aromatic flavor profile.

Perfect for pairing with Thai or Vietnamese dishes, these pickles stay fresh for up to 2 weeks in the fridge.

Lemon-Garlic Thyme Summer Squash Pickles

This lemon-garlic thyme pickle recipe offers a classic and herbaceous flavor that enhances the mild sweetness of the squash.

With fresh thyme and a hint of garlic, these pickles are a simple yet delicious way to enjoy summer squash in a jar. They make a wonderful side dish or condiment to complement grilled meats and seafood.

Ingredients:

• 3 medium summer squash, sliced into ¼-inch rounds
• 4 cloves garlic, smashed
• 2 sprigs fresh thyme
• 1 lemon, thinly sliced
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon honey
• 1 tablespoon kosher salt
• ½ teaspoon black peppercorns

Instructions:

1. In a bowl, combine the squash slices, garlic, thyme, and lemon slices.
2. In a saucepan, combine vinegar, water, honey, salt, and peppercorns. Bring to a boil, stirring until the salt and honey dissolve.
3. Pour the hot brine over the squash mixture in the bowl, ensuring everything is submerged.
4. Transfer the mixture to sterilized jars and seal tightly.
5. Let the pickles cool, then refrigerate for at least 24-48 hours before serving.

These lemon-garlic thyme pickles offer a delicious and fragrant combination of tangy, savory, and slightly sweet flavors.

The garlic and thyme infuse the squash, creating a delightful, aromatic pickle that’s perfect for serving with Mediterranean dishes or as a topping for burgers. They’ll stay fresh in the fridge for up to 2 weeks.

Minty Cucumber-Style Summer Squash Pickles

A refreshing twist on the classic cucumber pickle, this recipe infuses summer squash with the cool, crisp flavors of fresh mint.

The combination of mint, vinegar, and a touch of sugar creates a bright, aromatic pickle that’s perfect for a summer picnic or as a garnish for grilled meats and salads.

Ingredients:

• 4 medium yellow squash, sliced into thin rounds
• 1 small cucumber, thinly sliced (optional, for added crunch)
• 1 bunch fresh mint, leaves roughly torn
• 1 cup white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns

Instructions:

1. In a large bowl, combine the squash slices, cucumber (if using), and torn mint leaves.
2. In a saucepan, bring the vinegar, water, sugar, salt, mustard seeds, and peppercorns to a boil. Stir to dissolve the sugar and salt.
3. Pour the hot brine over the squash and mint mixture, ensuring the vegetables are well-covered.
4. Transfer the mixture to sterilized jars and seal tightly.
5. Let the pickles cool to room temperature, then refrigerate for at least 24 hours before serving.

The mint adds a cool, fresh taste that pairs wonderfully with the tangy brine.

These pickles are perfect for serving with Mediterranean or Middle Eastern dishes and can last in the fridge for up to 2 weeks.

Tarragon-Infused Summer Squash Pickles

Tarragon’s distinctive flavor is a beautiful complement to summer squash in this delicate pickle recipe.

Infused with fresh tarragon and a simple vinegar brine, these pickles have a slightly herbal, tangy flavor that works well with everything from chicken to seafood.

Ingredients:

• 4 medium summer squash, sliced into thin rounds
• 1 bunch fresh tarragon, leaves removed from stems
• 1 cup white wine vinegar
• 1 cup water
• 2 tablespoons honey
• 1 tablespoon kosher salt
• 1 teaspoon fennel seeds
• ½ teaspoon black peppercorns

Instructions:

1. In a large bowl, combine the squash slices and fresh tarragon leaves.
2. In a saucepan, bring the vinegar, water, honey, salt, fennel seeds, and black peppercorns to a boil, stirring until the honey and salt dissolve.
3. Pour the hot brine over the squash and tarragon mixture, making sure the vegetables are completely submerged.
4. Transfer the mixture into sterilized jars and seal tightly.
5. Let the pickles cool to room temperature, then refrigerate for at least 2 days before serving.

These tarragon-infused pickles are flavorful and aromatic, with a perfect balance of sweetness, saltiness, and herbal notes.

They last up to 2 weeks in the fridge and are fantastic as a side dish with roasted meats or grilled seafood.

Cinnamon-Clove Summer Squash Pickles

For something a little more unique, try this recipe that pairs the warmth of cinnamon and cloves with the fresh taste of summer squash.

These sweet and spiced pickles are perfect for adding a comforting, fall-like flavor to your summer squash harvest, and they pair wonderfully with cheese or charcuterie boards.

Ingredients:

• 4 medium summer squash, sliced into thin rounds
• 2 cinnamon sticks
• 6 whole cloves
• 1 cup apple cider vinegar
• 1 cup water
• 3 tablespoons brown sugar
• 1 tablespoon kosher salt
• ½ teaspoon ground ginger

Instructions:

1. In a large bowl, combine the squash slices.
2. In a saucepan, combine vinegar, water, brown sugar, salt, cinnamon sticks, cloves, and ground ginger. Bring to a boil, stirring until the sugar and salt dissolve.
3. Pour the hot brine over the squash, making sure the vegetables are submerged.
4. Transfer the mixture to sterilized jars and seal tightly.
5. Let the pickles cool, then refrigerate for at least 2 days before serving.

The combination of cinnamon, cloves, and ginger adds a sweet, aromatic warmth to the squash, giving these pickles a comforting and unique flavor.

These pickles will stay fresh in the fridge for up to 3 weeks and are perfect as a snack, or served alongside meats or cheese.

Balsamic Vinegar Summer Squash Pickles

This balsamic vinegar pickle recipe brings a deep, slightly sweet and tangy flavor to the summer squash, making it perfect for gourmet salads, sandwiches, or as a side for roasted meats.

The rich, earthy taste of balsamic vinegar pairs beautifully with the mild flavor of the squash, creating a sophisticated yet simple pickle.

Ingredients:

• 4 medium summer squash, sliced into ¼-inch rounds
• 1 cup balsamic vinegar
• 1 cup water
• 2 tablespoons honey
• 1 tablespoon kosher salt
• 1 tablespoon whole grain mustard
• 1 teaspoon black peppercorns
• 1 teaspoon red pepper flakes (optional)

Instructions:

1. In a large bowl, combine the squash slices.
2. In a saucepan, combine balsamic vinegar, water, honey, salt, mustard, peppercorns, and red pepper flakes. Bring to a simmer, stirring until the honey and salt dissolve.
3. Pour the hot brine over the squash, making sure the vegetables are completely submerged.
4. Transfer the mixture to sterilized jars and seal tightly.
5. Allow the pickles to cool to room temperature, then refrigerate for at least 24 hours before serving.

The balsamic vinegar brings a sweet yet tangy richness to the squash, which will mellow and deepen as the pickles sit.

These can last up to 2 weeks in the fridge and are perfect for pairing with Italian dishes or using as a tangy topping for a gourmet burger.

Apple Cider Vinegar and Garlic Summer Squash Pickles

This is a classic, zesty pickle recipe that highlights the tang of apple cider vinegar and the savory depth of garlic.

Simple yet flavorful, these pickles are great for snacking or adding to sandwiches and wraps. The garlic adds a wonderful aromatic element that enhances the natural taste of the squash.

Ingredients:

• 4 medium summer squash, sliced into thin rounds
• 4 cloves garlic, smashed
• 1 cup apple cider vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 teaspoon dill seeds
• 1 teaspoon black peppercorns
• 1 teaspoon crushed red pepper flakes (optional)

Instructions:

1. In a large bowl, combine the squash slices and smashed garlic.
2. In a saucepan, combine apple cider vinegar, water, sugar, salt, dill seeds, peppercorns, and red pepper flakes. Bring to a boil, stirring to dissolve the sugar and salt.
3. Pour the hot brine over the squash mixture, making sure the vegetables are well-covered.
4. Pack the mixture into sterilized jars and seal tightly.
5. Let the pickles cool to room temperature, then refrigerate for at least 2 days before serving.

These garlic-infused pickles are bold and tangy with just the right amount of heat from the pepper flakes.

The flavors meld together beautifully over time, and they can last up to 2 weeks in the fridge. These pickles are perfect for serving with grilled meats or as a crunchy topping for tacos.

Sweet Pickled Summer Squash with Clove and Cinnamon

For a sweet, fragrant pickle with a touch of warmth, this recipe uses cloves and cinnamon to create a spiced-sweet profile that pairs well with cheese platters or roasted meats.

The sweetness of the brine complements the mild flavor of the squash, making for a versatile and comforting pickle.

Ingredients:

• 4 medium summer squash, sliced into thin rounds
• 1 cup apple cider vinegar
• 1 cup water
• ½ cup sugar
• 1 tablespoon kosher salt
• 2 cinnamon sticks
• 6 whole cloves
• 1 teaspoon allspice berries

Instructions:

1. In a large bowl, combine the squash slices.
2. In a saucepan, combine apple cider vinegar, water, sugar, salt, cinnamon sticks, cloves, and allspice. Bring to a boil, stirring to dissolve the sugar and salt.
3. Pour the hot brine over the squash, ensuring the vegetables are well-covered.
4. Pack the squash into sterilized jars and seal tightly.
5. Let the pickles cool to room temperature, then refrigerate for at least 2 days before serving.

The sweet-spicy combination of cinnamon, cloves, and allspice creates a wonderfully fragrant pickle that pairs perfectly with hearty dishes or on a charcuterie board.

These sweet pickles can be kept for up to 3 weeks in the fridge.

Dill and Lemon Summer Squash Pickles

This bright and tangy recipe features the classic pairing of dill and lemon, offering a zesty flavor that complements the mild taste of summer squash.

The fresh citrus aroma and the sharpness of the dill create a refreshing pickle that works great as a side dish or topping for sandwiches and wraps.

Ingredients:

• 4 medium yellow squash, sliced into ¼-inch rounds
• 1 bunch fresh dill, chopped
• 1 lemon, thinly sliced
• 1 cup white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns

Instructions:

1. In a large bowl, combine the squash slices, chopped dill, and lemon slices.
2. In a saucepan, mix the vinegar, water, sugar, salt, mustard seeds, and peppercorns. Bring to a boil, stirring to dissolve the sugar and salt.
3. Pour the hot brine over the squash mixture, ensuring that the vegetables are submerged.
4. Pack the squash and brine into sterilized jars and seal tightly.
5. Let the pickles cool to room temperature, then refrigerate for at least 24 hours before serving.

These lemon-dill pickles are wonderfully refreshing and packed with flavor.

They can last up to 2 weeks in the fridge and are perfect for serving with grilled chicken, burgers, or as a tangy addition to a summer salad.

Sesame-Ginger Summer Squash Pickles

If you love the bold, aromatic flavors of sesame and ginger, this recipe will delight your taste buds.

The combination of sesame oil, ginger, and soy sauce brings a savory, umami-filled twist to the classic pickle. These are fantastic as a side for Asian-inspired dishes or as a topping for rice bowls.

Ingredients:

• 4 medium summer squash, sliced into thin rounds
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon grated fresh ginger
• 1 teaspoon sugar
• 1 teaspoon chili flakes (optional, for spice)
• 1 tablespoon sesame seeds
• 1 teaspoon black peppercorns

Instructions:

1. In a large bowl, combine the squash slices and grated ginger.
2. In a small saucepan, whisk together sesame oil, soy sauce, rice vinegar, sugar, and chili flakes. Bring to a simmer, stirring until the sugar dissolves.
3. Pour the hot brine over the squash, making sure it’s well-covered.
4. Pack the mixture into sterilized jars and sprinkle the sesame seeds and black peppercorns on top.
5. Seal the jars tightly and refrigerate for at least 2 days before serving.

The sesame oil and soy sauce create a savory, nutty flavor profile, while the ginger adds a refreshing, aromatic kick.

These pickles will stay fresh in the fridge for up to 2 weeks and are great with stir-fries, sushi, or grilled meats.

Turmeric and Mustard Summer Squash Pickles

Turmeric and mustard bring a bold, earthy, and slightly spicy flavor to this pickle recipe, adding a unique twist to the typical summer squash pickle.

The vibrant yellow color from the turmeric makes these pickles as visually appealing as they are delicious.

Ingredients:

• 4 medium summer squash, sliced into thin rounds
• 1 tablespoon ground turmeric
• 1 tablespoon mustard powder
• 1 cup white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 teaspoon mustard seeds
• ½ teaspoon black peppercorns

Instructions:

1. In a large bowl, combine the squash slices.
2. In a saucepan, whisk together vinegar, water, turmeric, mustard powder, sugar, salt, mustard seeds, and black pepper. Bring to a boil, stirring to dissolve the sugar and salt.
3. Pour the hot brine over the squash mixture, ensuring the vegetables are fully submerged.
4. Pack the squash and brine into sterilized jars and seal tightly.
5. Let the pickles cool to room temperature, then refrigerate for at least 2 days before serving.

The mustard and turmeric brine creates a tangy and earthy pickle that adds a burst of flavor to any meal.

These pickles will last up to 2 weeks in the fridge and are perfect for pairing with grilled sausages, fried chicken, or as a side dish for curry-based meals.

Caraway and Dill Summer Squash Pickles

This recipe combines the aromatic flavors of caraway seeds and fresh dill for a unique twist on traditional dill pickles.

The caraway seeds add a slightly nutty, peppery flavor, while the dill brings freshness to balance out the tang of the brine. These pickles are ideal for pairing with rye bread sandwiches or as a crunchy side for grilled meats.

Ingredients:

• 4 medium summer squash, sliced into ¼-inch rounds
• 1 tablespoon caraway seeds
• 1 bunch fresh dill, chopped
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns

Instructions:

1. In a large bowl, combine the squash slices, caraway seeds, and fresh dill.
2. In a saucepan, bring the vinegar, water, sugar, salt, mustard seeds, and peppercorns to a boil, stirring to dissolve the sugar and salt.
3. Pour the hot brine over the squash mixture, ensuring the vegetables are completely covered.
4. Pack the squash and brine into sterilized jars and seal tightly.
5. Allow the pickles to cool to room temperature, then refrigerate for at least 48 hours before serving.

These caraway-dill pickles have a wonderful herbal and savory flavor that is perfect for serving with sandwiches, charcuterie, or as an accompaniment to a hearty meal.

They’ll keep in the fridge for up to 2 weeks.

Sweet and Sour Summer Squash Pickles

If you love the combination of sweet and tangy, this recipe brings those flavors to life with a balance of sugar and vinegar, and a hint of mustard seed and cloves.

The result is a delightfully sweet pickle with a touch of sourness and spice, ideal for snacking or pairing with barbecue dishes.

Ingredients:

• 4 medium summer squash, sliced into ¼-inch rounds
• 1 cup white vinegar
• 1 cup water
• ½ cup sugar
• 1 tablespoon kosher salt
• 1 teaspoon mustard seeds
• 2 whole cloves
• 1 teaspoon ground ginger

Instructions:

1. In a large bowl, combine the squash slices.
2. In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, cloves, and ground ginger. Bring to a boil, stirring until the sugar dissolves.
3. Pour the hot brine over the squash, making sure the vegetables are completely submerged.
4. Pack the squash and brine into sterilized jars and seal tightly.
5. Let the pickles cool to room temperature, then refrigerate for at least 24 hours before serving.

These sweet and sour pickles are perfect for adding a bit of zest to any meal.

The mustard seeds and cloves provide an extra layer of complexity, while the sugar balances out the tanginess of the vinegar. They’ll last up to 2 weeks in the fridge and are great as a snack or served with grilled meats.

Saffron and Coriander Summer Squash Pickles

Saffron adds a luxurious, slightly floral flavor to these pickles, while coriander seeds contribute a warm, citrusy note.

Together, they create a complex and aromatic brine that enhances the natural sweetness of the squash. This recipe is perfect for anyone looking to experiment with more exotic flavors in their pickling.

Ingredients:

• 4 medium summer squash, sliced into ¼-inch rounds
• 1 tablespoon saffron threads (soaked in 2 tablespoons warm water for 10 minutes)
• 1 tablespoon coriander seeds
• 1 cup white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 teaspoon mustard seeds

Instructions:

1. In a large bowl, combine the squash slices, saffron-infused water, and coriander seeds.
2. In a saucepan, combine vinegar, water, sugar, salt, and mustard seeds. Bring to a boil, stirring until the sugar dissolves.
3. Pour the hot brine over the squash mixture, ensuring that everything is well-covered.
4. Pack the squash and brine into sterilized jars and seal tightly.
5. Let the pickles cool to room temperature, then refrigerate for at least 48 hours before serving.

The saffron and coriander combination creates a fragrant, elegant pickle that pairs wonderfully with Mediterranean or Middle Eastern dishes.

These pickles will last for up to 2 weeks in the fridge and can elevate any meal with their distinct and sophisticated flavor.

Spicy Jalapeño and Lime Summer Squash Pickles

For those who enjoy a bit of heat with their pickles, this recipe combines the zesty flavors of lime and the fiery kick of jalapeños.

The fresh acidity from the lime enhances the squash, while the jalapeños give the pickles a spicy punch that will liven up any meal.

Ingredients:

• 4 medium summer squash, sliced into ¼-inch rounds
• 2 fresh jalapeños, sliced into rings
• 1 lime, sliced
• 1 cup white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 1 teaspoon crushed red pepper flakes (optional, for extra heat)

Instructions:

1. In a large bowl, combine the squash slices, jalapeño rings, and lime slices.
2. In a saucepan, combine vinegar, water, sugar, salt, cumin seeds, peppercorns, and red pepper flakes. Bring to a boil, stirring until the sugar dissolves.
3. Pour the hot brine over the squash mixture, making sure the vegetables are well-covered.
4. Pack the squash and brine into sterilized jars and seal tightly.
5. Let the pickles cool to room temperature, then refrigerate for at least 24 hours before serving.

These spicy pickles have a vibrant, tangy flavor with a touch of heat that will elevate tacos, sandwiches, or any grilled dish.

They’ll stay fresh in the fridge for up to 2 weeks.

Lemon-Thyme Summer Squash Pickles

The citrusy brightness of lemon paired with the earthy aroma of thyme creates a beautifully fragrant pickle that’s perfect for light summer dishes.

This recipe offers a refreshing, herb-infused twist on your classic pickles and makes a great addition to seafood or chicken dishes.

Ingredients:

• 4 medium summer squash, sliced into ¼-inch rounds
• 1 lemon, thinly sliced
• 1 bunch fresh thyme, sprigs removed from stems
• 1 cup white vinegar
• 1 cup water
• 2 tablespoons honey
• 1 tablespoon kosher salt
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds

Instructions:

1. In a large bowl, combine the squash slices, lemon slices, and fresh thyme.
2. In a saucepan, bring the vinegar, water, honey, salt, peppercorns, and coriander seeds to a boil, stirring until the sugar dissolves.
3. Pour the hot brine over the squash mixture, ensuring that the vegetables are submerged.
4. Transfer the mixture to sterilized jars and seal tightly.
5. Let the pickles cool to room temperature, then refrigerate for at least 2 days before serving.

These lemon-thyme pickles have a crisp, refreshing flavor that pairs perfectly with grilled seafood, roasted chicken, or mixed into a fresh salad.

They will last up to 2 weeks in the fridge.

Spicy Curry Summer Squash Pickles

If you love the bold and warm flavors of curry, this recipe is sure to impress.

The rich, aromatic spices in curry powder and turmeric give the pickles a deep, earthy flavor with a gentle heat that complements the squash’s natural sweetness.

Ingredients:

• 4 medium summer squash, sliced into ¼-inch rounds
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon cumin seeds
• 1 cup white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 teaspoon black mustard seeds
• 1 teaspoon crushed red pepper flakes

Instructions:

1. In a large bowl, combine the squash slices, curry powder, turmeric, cumin seeds, mustard seeds, and red pepper flakes.
2. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar dissolves.
3. Pour the hot brine over the squash mixture, ensuring it’s fully covered.
4. Pack the squash and brine into sterilized jars and seal tightly.
5. Allow the pickles to cool to room temperature, then refrigerate for at least 48 hours before serving.

The bold curry and turmeric flavors create a fragrant, savory pickle that’s perfect with grilled meats, curries, or even as a flavorful snack on its own.

These pickles will stay fresh in the fridge for up to 2 weeks.