Pickled Butternut Squash

Pickled Butternut Squash
4 users rated this recipe an average rating of 4.0
Makes:
24 servings
Serving Size:
1/4 cup
Yields:
4 pints
Prep:
1 hr
Stand:
3 hrs to 4 hrs + 3 weeks
Cook:
10 mins
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Pickled Butternut Squash

Ingredients
3
pounds butternut squash, peeled, seeded, and cut into 3/4-inch cubes
2
tablespoons kosher salt
2 1/2
cups white wine vinegar
1
cup honey
1
bay leaf
2
teaspoons fennel seeds
3
cloves garlic, coarsely chopped
1
teaspoon crushed red pepper
8
whole black peppercorns
8

Directions

  1. In a large bowl combine squash and salt; toss to coat. Let stand at room temperature for 3 to 4 hours. Transfer squash to a colander set in a sink. Rinse with cold water; drain.
  2. In a large stainless-steel, enamel, or nonstick heavy pot combine vinegar, honey, bay leaf, fennel seeds, garlic, crushed red pepper, and peppercorns. Bring to boiling over medium-high heat, stirring to dissolve honey; reduce heat. Simmer, covered, for 10 minutes. Remove and discard bay leaf.
  3. Pack squash and oregano sprigs into hot sterilized pint canning jars, leaving a 1/2-inch headspace. Pour hot vinegar mixture over squash, distributing the whole spices evenly among jars and maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
  4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Let stand at room temperature for 3 weeks before serving. Makes 4 pints.

Nutrition Facts

(Pickled Butternut Squash)
    Per serving:
  • 56 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 94 mg sodium,
  • 13 g carb.,
  • 1 g fiber,
  • 10 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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