Pickled cucumbers and squash with onions in a jar on the table

Pickled Cucumber Squash Recipe

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This recipe for pickled refrigerator cucumber squash is a huge hit at my house. The kids love it, I love it. And it’s even fun to make with kids! Pickling is lots of fun.

Pickled cucumber squash recipe in a jar on the table

If your garden is running over with cucumbers, check out all of these things to do with excess cucumbers. And What to do with Excess Squash from the Garden.

And there are tons of cucumber recipes to help use them up. They are my favorite thing to grow, but when they come on, they COME ON. The best thing about growing cucumbers is how much better they taste than anything store-bought!

There are SO MANY delicious ways to make pickles. Of course, simple pickled cucumbers that are so easy the kids can make them. But you can also:

Refrigerator pickled squash

Refrigerator pickled squash have a wonderfully fresh texture and flavor. Besides being great all on its own, I’ll definitely throw these “pickled cucumber squash” on my salads and sandwiches, and maybe a burger. The possibilities are endless. I absolutely adore pickled veggies of all kinds. So good!

Pickled squash recipe

Pattypan squash are much firmer in flesh, and I love the taste and texture. So I wanted to try making pickles with them as well. To say they were delish is an understatement. So if you have some regular-sized or even baby ones, try pickling them up with this same recipe. You won’t be disappointed!

Yellow squash cut up on a cutting board next to whole squash, red onions, and cucumbers

Cucumber squash recipe

Wash the squash, cucumbers, and onions and cut the ends off. Use small squash for fewer large seeds. Slice them thin while the brine cools and get them packed into jars. This is so easy, you won’t believe it.

PIckled cucumber and squash with onions in a jar on the table
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Pickled Cucumber Squash Recipe

Fresh, tart delicious refrigerator pickles.
Prep Time15 minutes
Cook Time0 minutes
Pickling Time14 days
Total Time14 days 15 minutes
Course: Side Dish
Cuisine: American
Keyword: pickled cucumber squash, pickled squash
Servings: 20
Author: Christina


  • 4 med yellow squash, sliced thin
  • 3 cucumbers, sliced thin
  • 1 med onion, sliced thin
  • 4 c white vinegar
  • 1 1/2 tsp sea salt
  • 1 T raw sugar
  • 1/2 tsp dill weed
  • 2 tsp celery seed
  • 6 cloves garlic
  • 6 grape leaves optional, but make crunchier pickles


  • Pack 6 pint jars with layers alternating squash, cucumber, and onion. If using quart jars, you'll only need three and you can double the garlic and grape leaves per jar.
  • Add one grape leaf and one garlic clove per jar.
  • Mix remaining ingredients and heat on the stove stirring until all salt and sugar are dissolved. Do not boil.
  • Cool brine.
  • Pour into packed jars leaving one inch of space at the top.
  • Screw on lids and place in refrigerator for at least two weeks.
PIckled cucumber and squash with onions in a jar on the table

For THE BEST cucumber salad recipe ever, click here.

For more squash recipes, check these out:

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    1. You can freeze them, but the texture isn’t pleasant in my opinion. I just leave them in the fridge and they last for months that way. Thank you for checking it out!

    1. Hi Tonya,
      With pickling, they will not spoil, but the quality and texture begins to lessen after a few months. I would say to eat them within 3-4 months for best results. Thanks for checking out the recipe.

  1. Just curious if you think these would do ok in hot jars and sealed to put in the pantry instead of just refrigerated. I’d like to do some for the winter.

    1. Hi Dianna,
      You could pressure can them for sure. I would not water bath can them for safety reasons. I am not a canning expert at all, I barely know anything about it since I don’t do it. Thanks for checking it out though.