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Pickled Butternut Squash

Makes: 24 servings
Serving size: 1/4cup Yield: 4 pints
Prep 1 hr Stand 3 hrs to 4 hrs  + 3 weeks Cook 10 mins Process 10 mins
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  sprigs  fresh oregano
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)
  • Servings Per Recipe 24,
  • cal. (kcal) 56,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 13,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 10,
  • pro. (g) 0,
  • vit. A (IU) 3741,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 94,
  • Potassium (mg) 153,
  • calcium (mg) 30,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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