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Sweet Heat Squash Pickles

Servings: 1 quart
Author: Southern Made Simple


  • 3 small yellow summer squash cut into 1/4 inch thick slices (about 3 cups worth)
  • 1/2 small sweet onion cut into thin slices
  • 2-3 small jalapenos seeded and chopped (add more if you like more heat)
  • 1 Tbs salt
  • 1 cup sugar
  • 3/4 cup white vinegar
  • 3/4 tsp mustard seeds
  • 3/4 tsp celery seeds
  • 1/4 tsp ground mustard


  • In a large bowl, combine sliced squash, onion and peppers.
  • Sprinkle salt over squash mixture and stir gently to coat
  • Cover and chill in the refrigerator for at least 1 hour, then drain off excess water
  • In a large pot, combine sugar, vinegar, mustard seeds, celery seeds and ground mustard.
  • Bring mixture to a boil, making sure sugar is completely dissolved
  • Pour in squash mixture and bring it back to a boil, then remove from heat.
  • Ladle hot squash, onions and peppers into a sterilized quart canning jar.
  • Allow to cool for at least 30 minutes, then seal.
  • For best results, refrigerate for at least 24 hours before serving. Store in refrigerator for up to 1 month.


Select smaller squash that are firm
Using 2 jalapeno peppers gave off a very mild heat. If you want the heat to pop through, I recommend using more peppers - just make sure you seed them first!

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