Pickled Butternut Squash


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.

Pickled Butternut Squash
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
4 pints


  • 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


  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 (per serving)

56 Calories
13g Carbs
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.

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