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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!
If your garden is running over with cucumbers, check out all of these things to do with excess cucumbers and 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 pickle green beans, make spicy dilly beans, pickled cherry tomatoes, pickled okra and so much more. And all without canning. These are simple recipes for refrigerator pickled vegetables.
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 pattypan squash
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!
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.
Fresh, tart delicious refrigerator pickles.
- 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.
Pour into packed jars leaving one inch of space at the top.
Screw on lids and place in refrigerator for at least two weeks.
For THE BEST cucumber salad recipe ever, click here.