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A stack of glass jars filled with vibrant, golden-yellow homemade squash pickles packed with sliced onions and red and green bell peppers.

Vintage Southern Squash Pickles

A classic, heirloom recipe for sweet and tangy Southern squash pickles loaded with onions, bell peppers, turmeric, and pickling seeds.
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Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups yellow squash sliced small
  • 2 cups onion sliced
  • ½ cup salt for drawing out liquid
  • 3 cups granulated sugar
  • 2 cups vinegar
  • 4 bell peppers sliced
  • 3 tsp ground turmeric
  • 2 tsp celery seed
  • 2 tsp mustard seed
  • 2 tsp red pepper flakes
  • Optional: 4-5 pods sweet banana peppers and 1 jar pimentos for color

Equipment

  • Large mixing bowl
  • Colander
  • Large cooking pot
  • Glass canning jars and lids

Method
 

  1. Salt & Rest: Place the sliced squash and onions in a bowl. Sprinkle with ½ cup salt (do not add peppers). Let stand for 2 hours or more, then drain off the liquid completely.
  2. Make Brine: In a large pot, mix the sugar, vinegar, turmeric, celery seed, mustard seed, and red pepper flakes. Bring to a boil.
  3. Combine & Heat: Add the drained squash, onion, bell peppers, and optional banana peppers/pimentos to the boiling brine. Bring back to a boil and heat thoroughly through and through.
  4. Jar & Seal: Pour the hot pickle mixture into clean glass jars and seal tightly.

Notes

Resting Phase: Do not skip the 2-hour salt rest; it is the secret to getting a crisp, non-soggy pickle.