Tangy Pickled Yellow Squash and Zucchini
Tangy Pickled Yellow Squash and Zucchini delivers crisp bites of summer squash layered with sweet onion and mild green pepper in a bright, spiced vinegar brine. Mustard seed, turmeric, and celery seed add warm, aromatic notes that balance the gentle sweetness. Serve it alongside barbecue, sandwiches, or charcuterie when you want a refreshing, crunchy accent.
- Prep30 mins
- Cook25 mins
- Serves24
- DifficultyEasy
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Tangy Pickled Yellow Squash and Zucchini, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactPoor
- 30 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 10 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 91 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 72
- Heart Health
- 58
- Metabolic
- 24
- Digestive
- 36
- Inflammatory
- 21
- Performance
- 40
- General Wellness
- 1
Combine squash, onions, and bell pepper in a large aluminum-free pot; sprinkle with salt to cover.
- 2
Set aside to draw out liquid, stirring occasionally.
- 3
In a medium saucepan, bring sugar, vinegar, mustard seeds, turmeric, and celery seeds to a boil.
- 4
Strain the briny liquid to remove and discard the solids, then pour the liquid over the salted vegetables in the pot.
- 5
Set aside for 2 hours more.
- 6
Meanwhile, inspect four (1-pint) jars for cracks and the rings for rust, discarding any defective ones.
- 7
Immerse them in simmering water until the pickled squash is ready.
- 8
Wash new, unused lids and rings in warm, soapy water.
- 9
Bring the vegetable mixture to a boil.
- 10
Reduce the heat and simmer for about 5 minutes.
- 11
Pack the vegetable mixture into hot, sterilized jars, filling to within 1/4 inch of the tops.
- 12
Run a clean knife or thin spatula around the insides of the jars to release any air bubbles.
- 13
Wipe the rims with a moist paper towel to remove any residue.
- 14
Place the lids on and screw the rings on tightly.
- 15
Place a rack in the bottom of a large stockpot and fill it halfway with water.
- 16
Bring to a boil and, using a holder, lower the jars into the boiling water, spacing them 2 inches apart.
- 17
Pour in more boiling water to cover the jars by at least 1 inch.
- 18
Bring to a rolling boil, cover, and process for 10 minutes.
- 19
Remove the jars from the stockpot and set them aside several inches apart to cool.
- 20
Once cool, press the centers of the lids with a finger to confirm the lids do not move up or down.
- 21
Remove the rings for storage and keep the jars in a cool, dark place.
- Calories 114.0 kcal Moderate 6%
- Protein 1.11 g Low Source 2%
- Carbohydrate 26.24 g 10%
- Total Fat 0.95 g Low Source 1%
- Saturated Fat 0.12 g Low Source 1%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 0.12 mg Low Source 0%
- Sodium 64.68 mg Low Source 3%
- Dietary Fiber 2.4 g Low Source 9%
- Total Sugars 22.15 g --
- Added Sugars 0.05 g Low Source 0%
- Calcium 19.45 mg Low Source 2%
- Iron 0.57 mg Low Source 3%
- Potassium 225.86 mg Low Source 5%
- Vitamin A 14.82 mcg Low Source 2%
- Vitamin C 3.28 mg Low Source 4%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Mustard
- Celery
- Sulfites
- Onions 🧅
About This Recipe
Tangy Pickled Yellow Squash and Zucchini is made with 9 ingredients and serves 24. It takes about 55 mins and is rated easy. Key ingredients include Celery Seed, Green Bell Pepper, Ground Turmeric, and Mustard Seeds. Each serving provides about 114.0 kcal.
Recipe Questions
- What is Tangy Pickled Yellow Squash and Zucchini made of?
- The main ingredients are Celery Seed, Green Bell Pepper, Ground Turmeric, Mustard Seeds, Salt. The full list of 9 is above.
- How long does it take to make Tangy Pickled Yellow Squash and Zucchini?
- About 55 mins in total: 30 mins to prepare and 25 mins to cook.
- How many calories are in one serving?
- One serving provides about 114.0 kcal. The full nutrition breakdown is above.
- Is Tangy Pickled Yellow Squash and Zucchini easy to make?
- This recipe is rated easy, with 9 ingredients and 21 steps.
- Is Tangy Pickled Yellow Squash and Zucchini healthy?
- Tangy Pickled Yellow Squash and Zucchini has an easyChef Pro health score of 39/100. Per serving, it provides 114.0 calories and 1.11 g of protein, or 2% of the Daily Value. It contains Mustard, Celery, Sulfites and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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The calculation evaluates nutrients, calorie density, processing level, and how well the food supports your selected health goal. Protein, fiber, vitamins, minerals and other beneficial nutrients can strengthen the score. High amounts of sodium, saturated fat, added sugar and other nutrients may lower it.
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