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PIckled cucumber and squash with onions in a jar on the table

Pickled Cucumber Squash Recipe

Fresh, tart delicious refrigerator pickles.

Course Side Dish
Cuisine American
Keyword pickled cucumber squash, pickled squash
Prep Time 15 minutes
Cook Time 0 minutes
Pickling Time 14 days
Total Time 14 days 15 minutes
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


  1. 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.

  2. Add one grape leaf and one garlic clove per jar.

  3. Mix remaining ingredients and heat on the stove stirring until all salt and sugar are dissolved. Do not boil.

  4. Cool brine.

  5. Pour into packed jars leaving one inch of space at the top.

  6. Screw on lids and place in refrigerator for at least two weeks.