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Pickled Butternut Squash

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  • 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

Pickled Butternut Squash

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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