I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Butternut Squash Pickle

Butternut Squash Pickle

The beautiful orangey amber cubes dress up any autumn platter. This is a quick pickle, one for the refrigerator not the canning process.  Make it ahead of your holiday cooking as the flavor needs a little time to develop.

Cutting the butternut can be a little time consuming, but a little patience and sharp, sturdy knife will pay off.  I really prefer to have small pieces, and I admit I use my as-seen-on-TV onion chopper.  The small pieces are so versatile, making this a relish to serve alongside roasted turkey or pork, or a great topping for bruschetta or a sandwich.

Butternut Pickle

1 ½ pounds cubed, peeled butternut squash (1 large butternut, about 2 pounds)

2 ½ cups cider vinegar

2 ½ cups granulated sugar

1 Tablespoon pickling spice

2 cinnamon sticks

Peel the butternut completely, making sure to remove all the skin.  Cut the squash in half and scrap put all the seeds and fibrous insides.  Get it all out.  Cut the butternut into small cubes.   Place the cubed butternut in a large bowl

In a high-sided pan, combine the sugar and vinegar. Bring to a boil over medium high heat and add the pickling spice and cinnamon sticks.  Boil for five minutes. Pour the boiling syrup over the butternut in the bowl, cover with a clean tea towel and leave for 8 – 12 hours, which can easily be overnight.

Drain the syrup from the butternut back into the saucepan and bring it to a boil over medium high heat.  Boil for 5 minutes.  Add the butternut with the cinnamon sticks, bring to the boil and boil for five minutes.  Remove from the heat.

Spoon the squash into sterilized jars, pressing down lightly to fill.  Pour over the syrup, covering the squash in the jars.  There may be extra syrup; discard it.  Screw the caps on the jars, leave to cool and then refrigerate for at least a week, but up to a month unopened.  Once opened, use quickly.

Makes 2 half-pints

Print Friendly

2 comments to Butternut Squash Pickle

  • alexandra

    Would this be safe to can? Without pressure canning. I am thinking it has the right amount of vinegar and sugar to keep, but you normally have to pressure can butternut squash. Thank You

  • It is not safe to water-bath can, and I am sorry, but I don’t know anything about pressure canning.

Leave a Reply

  

  

  

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Notify me of followup comments via e-mail. You can also subscribe without commenting.