Squash Pickles

Squash pickles are a tangy, crunchy condiment made by preserving sliced summer squash in a brine of vinegar, salt, sugar, and spices like mustard seed, turmeric, and celery seed. They are a popular way to use up an abundant garden harvest, especially of yellow crookneck or zucchini squash. This style of pickling is a classic home-preservation technique widely found in the American South and Midwest.

🍽️ Nutrition at a glance

Squash pickles are very low in calories, fat, and protein, with most of their energy coming from a small amount of carbohydrates, primarily from added sugar and the squash itself. They are a good source of vitamin C and potassium from the squash, but their most significant nutrient contribution is sodium from the pickling brine.

Nutrition breakdown

Calories	45 kcal
Protein	0.5 g
Carbs	10 g
Fat	0 g
Fiber	1.5 g
Sugar	8 g
Sodium	780 mg
Potassium	150 mg
Vitamin C	8 mg
Vitamin K	5 mcg
Manganese	0.1 mg
Vitamin B6	0.05 mg
Magnesium	10 mg
Iron	0.3 mg
Folate	10 mcg

Per 1 cup (160 g) · estimated, varies by recipe

💡 What's interesting

Culturally, making squash pickles is a time-honored tradition for preserving summer's bounty, often passed down through family recipes. Nutritionally, the fermentation or vinegar brine can help preserve and even enhance certain antioxidants found in squash, while the turmeric often added gives them a vibrant yellow color and anti-inflammatory properties.