Spicy Squash Refrigerator Pickles {quick & easy!}

Spicy Squash Refrigerator Pickles {quick & easy!} - afarmgirlsdabbles.com #squashlove #smittenwithsquash #squash #picklesTo say that I am smitten with these Spicy Squash Refrigerator Pickles would be an understatement.

I love them.

In fact, I love everything about them. Their ultra easy preparation, fresh texture, and fabulous flavor with a spicy kick have found a permanent place on my summer recipe roster. These quick and easy refrigerator pickles are an awesome way to enjoy all this wonderful summer squash that’s available right now, in a whole new spunky kind of way.

I had never pickled squash before. Have you?!


Smitten with Squash by Amanda Paa - win a copy at afarmgirlsdabbles.com - #squashlove #smittenwithsquash

Do you know Amanda Paa from Heartbeet Kitchen? She is a friend of mine from here in Minnesota, a bubbly, super sweet, positive-thinker, and just plain lovely person that I hope you’ll take the time to get to know. I met Amanda through our local food blogger group, Fortify, when I first started blogging over four years ago. She’s never without her signature beaming smile and tinkly laughter. I adore this girl. Can you tell?!

And with that introduction, I want to also share with you Amanda’s very first cookbook, hot off the press. It’s called Smitten with Squash, and it’s a real keeper. In between its covers, Amanda’s passion for cooking with fresh ingredients, specifically with her beloved squash, is translated to paper in the sunny manner that Amanda is known for. She includes a bit of history from the Cucurbit (my new favorite word!) family that holds hundreds of varieties of squash, plus helpful kitchen tips and a host of wonderful recipes.

Amanda is also known for her gluten-free cooking and baking, so you’ll find all of the recipes in her book with both regular and gluten-free instructions. Be sure to check out her blog for more gluten-free recipes.

Spicy Squash Refrigerator Pickles {quick & easy!} - afarmgirlsdabbles.com #squashlove #smittenwithsquash #squash #pickles

When I received my copy of Smitten with Squash, I went straight to the section on summer squash. It didn’t take me long to flag half a dozen recipes to try. I’ve already made my way through a few jars of pickled red onions this summer, which really only deepened my craving for more pickles. Amanda’s spicy squash pickles beckoned me to try pickling squash for the first time. And what a treat they turned out to be!

If you’re looking for a super easy recipe to add a little fun to your next summer spread, give this spicy pickled squash a try. My husband doesn’t really care for all my pickling experiments, and I’m ok with that. But it was fun to come across a recipe that Blake actually dug into the jar for more than the required I-tasted-it-so-now-leave-me-alone taste test. He liked these kicked-up squash pickles a whole lot. I see a few more jars in our future before summer ends.

squashlove giveaway graphic

Would you like your own copy of Smitten with Squash? I’m giving one away! Just go here to enter the #squashlove #giveaway!

Smitten with Squash is also available on Amazon and Barnes & Noble.

You can find Amanda on her blog at Heartbeet Kitchen, and on facebook, Pinterest, and twitter.

Spicy Squash Refrigerator Pickles {quick & easy!}

Yield: 6 cups


  • 9 sprigs fresh cilantro
  • 3 large cloves garlic, halved
  • 3 tsp. mixed peppercorns
  • 1-1/2 tsp. coriander seeds
  • 3 tsp. crushed red pepper flakes
  • 1-1/2 lbs. yellow squash and zucchini, sliced into thin rounds.
  • 1/3 c. thinly sliced sweet onion
  • 1-1/4 c. apple cider vinegar
  • 1-1/4 c. water
  • 2 tsp. kosher salt
  • 2-1/2 T. honey


In a large glass jar or bowl that holds about 2 quarts, add the cilantro, garlic, peppercorns, coriander, red pepper flakes, zucchini, and onion. Set aside.

In a small saucepan over medium-high heat, bring vinegar, water, salt, and honey to a boil. Pour hot mixture over contents in the jar, pressing down on the vegetables so that brine covers them completely. Let cool on the counter to room temperature. Cover and refrigerate for at least 4 hours, or 2 days for maximum flavor. Keeps in refrigerator for 2 months.

Note: Amanda's recipe calls for using 3 pint-size jars and dividing the cilantro, garlic, peppercorns, coriander, red pepper flakes, squash, zucchini, and onion evenly amongst the three jars before pouring the hot brine into the jars. I altered the recipe to make just one large jar. Use whichever method works best for you!

Adapted from "Bumper Crop Spicy Squash Pickles" in Smitten with Squash by Amanda Paa


19 Responses to “Spicy Squash Refrigerator Pickles {quick & easy!}”

  1. #
    Tieghan Gerard — July 21, 2014 at 8:33 am

    Oh I love this idea!!! Squash is my favorite, so I have to try this!

  2. #
    Kristina — July 21, 2014 at 8:54 am

    I’ve read in other refrig pickle recipes that they advise to let the hot brine cool before pouring over the squash to prevent them from getting soft (keep crispier). I haven’t tried any recipe, so am wondering if you noticed if they are just as crunchy with it poured over while hot? Thanks for the recipe, can’t wait to try it!

    • Brenda replied on July 30th, 2014 at 8:35 am

      Hi Kristina – I always pour the hot brine over. These pickles turned out nice and crunchy.

  3. #
    Naomi — July 21, 2014 at 10:14 am

    Great use of a Sumer surplus vegetable!

  4. #
    Carol at Wild Goose Tea — July 21, 2014 at 10:45 am

    Apparently I am pretty ho hum just doing ol’ standard cukes for pickles. This is a great idea—–and actually an obvious one. Their textures are so similar. I like it!

    • Brenda replied on July 30th, 2014 at 8:33 am

      I’ve been wondering why I never thought of this myself, as I love to pickle other veggies. I seriously love these squash pickles. Give them a try!

  5. #
    Gaby — July 21, 2014 at 8:29 pm

    Giving these a try soon!

  6. #
    Maria | Pink Patisserie — July 22, 2014 at 9:46 am

    I simply adore pickled vegetables of any kind! These look so delicious!

  7. #
    Paula - bell'alimento — July 23, 2014 at 3:28 pm

    I can never get enough pickles!

  8. #
    Lori — July 24, 2014 at 8:59 am

    Now here is one I never thought of. I love your recipe, sweet and spicy.

  9. #
    Miss — July 31, 2014 at 10:05 pm

    I’m grabbing some squash at the farmer’s market and trying these soon!

  10. #
    Lisa — July 25, 2015 at 5:59 pm

    Will these hold up to canning?


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