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Canning Sweet Pickled Squash

The squash in this recipe is actually cooked during the canning time. While basic instructions are given here, please see a standard canning guide for additional information on proper canning procedures. Makes two 12-oz jars


  • Zest & juice from 1/2 small lemon
  • 1 1/2 cups organic granulated sugar
  • 1 cup plain vinegar
  • 2” piece of stick cinnamon
  • 3 whole allspice
  • 3 whole cloves
  • 6 cups CSA winter squash cubes (peeled, seeded, and diced)


Sterilize jars and lids in canning pot full of water. (Add a tablespoon of vinegar to the canner for our hard water.)

Tie the spices up in a small bit of cheesecloth. Place lemon zest and juice, sugar, vinegar, and spice bag in a stainless steel or glass saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat, cover, and simmer for 10 minutes. Add squash, bring to a boil, and cook for 3 minutes. Discard spices.

Fill the hot jars with the heated squash, leaving at least 1/2″ headspace at the top. Pour in hot syrup to cover the squash, leaving 1/2″ headspace. Carefully run a spatula along the inside of the jars to remove any air bubbles. Add more hot syrup, if necessary. Clean the jar rim and screw the lid down to
fingertip-tight. Process jars in canner for 20 minutes. Turn off heat, remove the canner lid, and let sit for an additional 5 minutes. Remove jars and set in draft-free place undisturbed for 24 hours. If lids do not seal properly, place in refrigerator and eat soon.

Submitted by Wendy McCrady, Tucson CSA