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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


  • 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.