Recipes and Cooking Pickled Butternut Squash 3.7 (9) Preserve the best flavors of fall with this Pickled Butternut Squash recipe. If you prefer, try this pickled squash recipe with the same seasonings and method and simply trade acorn, pumpkin, kabocha, or delicata for the butternut squash. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 24, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 1 hrs Cook Time: 10 mins Stand Time: 3 hrs Process Time: 10 mins Total Time: 4 hrs 20 mins Servings: 24 Yield: 4 pints Jump to Nutrition Facts Ingredients 3 pound butternut squash, peeled, seeded, and cut into 3/4-inch cubes 2 tablespoon kosher salt 2 ½ cup white wine vinegar 1 cup honey 1 bay leaf 2 teaspoon fennel seeds 3 cloves garlic, coarsely chopped 1 teaspoon crushed red pepper 8 whole black peppercorns 8 sprigs fresh oregano Directions 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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 56 Calories 13g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 56 % Daily Value * Sodium 94mg 4% Total Carbohydrate 13g 5% Total Sugars 10g Vitamin C 8.3mg 42% Calcium 30.3mg 2% Iron 0.4mg 2% Potassium 153mg 3% Folate, total 8.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.