Published: February 2011
Irene’s Yellow Squash Pickle  

William Fogler is a renowned Atlanta and Denver event designer and wedding planner spokesperson for When he is not intimately crafting events from high-end social affairs to corporate functions to memorable weddings, Fogler enjoys entertaining, cooking, gardening and composting. Some of his favorite Southern recipes have been passed to him from his mother Irene, who is a native of Alabama.

Pickling vegetables is a great way to get to enjoy them throughout the year. It's also simpler that you might think! Fogler starts by choosing fresh yellow squash from the garden. The result is a flavorful and colorful delight best opened during any season.

Irene’s Yellow Squash Pickle


8 c. Squash, sliced thin

2 c. Onions, sliced thin

2 c. Vinegar

4      Bell Peppers, sliced thin

2 tsp. Celery Seed

2 tsp. Mustard Seed

3 c.   Sugar

Pinch   Salt


  1. Combine the squash and onions; sprinkle with salt.

  2. Set aside for 1 hour; drain liquid off.

  3. Combine vinegar, sugar, celery seed, mustard seed and peppers in a pan; bring to a hard boil.

  4. Add squash and onions; mix well.

  5. Pack in jars and seal.

  6. Process in boiling water bath canner for 10 minutes.