This quick and easy Pickled Squash recipe gives you tender slices of summer squash with fresh texture and delightful pickled flavor. The tangy homemade brine is lightly sweetened with honey and includes a fun spicy kick. You only need 25 minutes to make it!
This Pickled Squash recipe doubles as an add-to-everything sort of condiment and a fresh summery snack – in this post, I share many more ways to enjoy pickled squash. As a teaser, know that it’s fabulous on weeknight salads, juicy burgers at cookouts, and your favorite tacos – and delicious straight from the jar! If you like to pickle fresh garden and farmers market produce, just like me, I recommend that you also check out my Pickled Red Onions, Pickled Cauliflower, and Pickled Beets!
Why I ❤️ Making Pickled Squash
When the season is abundant with fresh summer squash and zucchini, this is one of my go-to recipes (I also adore grilling these veggies – I show you how to grill vegetables here). Even people who say they don’t like squash – they go back for another dip into this jar of quick pickles!
- Beginner-friendly. There is no complicated canning technique or fancy equipment list with this recipe. Just prepare the simple brine and pour it into the jars with squash.
- Super fresh texture and flavor. I’m always surprised by the lovely all-around freshness with this recipe. It’s a whole different side of squash and zucchini that I beg everyone to try!
- Prep ahead. This is a regular in our fridge because it’s great for a last-minute appetizer, impromptu meals, and afternoon cravings.
“After planting way more squash plants than needed, I am so glad to have found your recipe. The whole family loves these, even my picky daughter. Thanks for a keeper!”
Charlotte
What You’ll Need
The pickled squash gets more flavorful with time, as the earthy coriander seeds, spicy-fruity peppercorns, and pungent garlic release their flavor into the brine. Scroll down to the printable recipe card at the bottom of the post for exact ingredient amounts and full instructions.
- Fresh cilantro – Swap it for parsley if you prefer.
- Garlic – This ingredient is a regular when it comes to making pickles. It’s pungent and earthy, and makes pickles delicious!
- Peppercorns – I like mixed ones that have black, white, green, and pink pepper.
- Coriander seeds – Find these, the dried seeds of the cilantro plant, in the spice aisle.
- Red pepper flakes – This adds a wonderful touch of heat. Feel free to use less or more, as you like.
- Yellow squash & zucchini – You may want to cut the rounds into half-moons or quarters if you are using especially large squash.
- Sweet onion – I use sweet yellow onion, such as Vidalia.
- Apple cider vinegar – This creates the base for this recipe’s signature crave-worthy tang and flavor.
- Water – This dilutes the vinegar base, so it’s not too strong.
- Salt & honey – Pickling recipes typically include both a salt and a sugar. This recipe calls for kosher salt and honey.
Tips & Variation Ideas
Pickled squash is one of those recipes that’s very easy to play with – adding more or less spice, sweetness, etc.
- More veggies. I often add red bell peppers for more flavor, plus some pretty color. You can either slice them into thin strips or dice them.
- Throw in some pimientos. Drain a small 4-ounce jar of pimientos and add them to the jar in Step 1 of the recipe card instructions.
- Other herbs. I love dill pickles, so fresh dill is one of my favorite herbs to add. (Then I leave out the cilantro.)
- Make it extra spicy. Add some thin slices of jalapeno pepper, or just sprinkle in more red pepper flakes.
- Add other spice flavors. Try including celery seeds or mustard seeds, a couple of my favorite pickling spices (featured in my mom’s Refrigerator Sweet Pickles, Bread & Butter Pickles, and Quick Pickled Carrots).
- Sweeten it more. If you’re into sweeter pickled veggies, add an additional 1/2 tablespoon of honey at a time into the brine until sweetened to taste.
How Do You Eat Pickled Squash?
I often get asked, “How do you eat pickled squash?” So the thing I want you to remember is this: it’s just like any other condiment or quick pickle. Here’s what I tell people…
As a snack:
- Straight from the jar! (My favorite!!)
- Paired with other appetizers and snacks, such as BBQ Chicken Sliders, Sausage Cheese Balls, or Classic Deviled Eggs.
- On a simple cheese board or a more elaborate Charcuterie Board.
With Salads:
- It’s great on salads like my Grilled Chicken Southwest Salad, Grilled Romaine Salad, and Salad Ramen.
- You can even chop it up and add it to Curry Chicken Salad or Ham Salad.
As a Side Dish:
- Pickled veggies pair especially well with food off the grill by adding a bright, fresh contrast. Try this recipe with Grilled Beer Can Chicken, Chipotle Honey Chicken Kabobs, and Grilled Shrimp.
Like a COndiment:
- Layer slices of pickled squash onto a burger, a Chopped Cheese Sandwich, or a Roast Beef Sandwich. It’s also great on a Grilled Chicken Sandwich and Turkey Burgers.
- Chop it up and spoon it over hot dogs and brats, like pickle relish.
- Top Blackened Shrimp Tacos and Fish Tacos – so super yummy!
Storing Pickled Squash
I like to store pickled squash in a glass jar with a tight-fitting lid. Refrigerate it and it will keep well for up to 2 months. Make sure the brine is always covering the squash and zucchini to prevent spoilage. And don’t let it sit out in direct sunlight or heat.
More Pickled Veggie Recipes
Pickled Squash
Ingredients
- 9 sprigs fresh cilantro
- 3 large cloves garlic, halved
- 1 tablespoon mixed peppercorns
- 1½ teaspoons coriander seeds
- 1 tablespoon crushed red pepper flakes
- 1½ pounds yellow squash and zucchini, sliced into thin rounds
- ⅓ cup thinly sliced sweet yellow onion
- 1¼ cup apple cider vinegar
- 1¼ cup water
- 2 teaspoons Morton kosher salt
- 2½ tablespoons honey
Instructions
- 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.
Notes
Nutrition Information:
This post was originally published in 2018, then updated in 2020 and 2025.