Rating: 3.5 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
  • 9 Ratings

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.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

1 hr
3 hrs
10 mins
10 mins
4 hrs 20 mins
4 pints


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

56 calories; carbohydrates 13g; insoluble fiber 1g; sugars 10g; vitamin a 3741.4IU; vitamin c 8.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 8.1mcg; sodium 94mg; potassium 153mg; calcium 30.3mg; iron 0.4mg.