Pickled sweet & sour squash

Pickled sweet & sour squash

Total: 40 Min. | Active: 40 Min.
vegan, lactose-free, gluten-free
Nutritional value / 100 g: 84 kcal
, Carbohydrate: 19 g

Once autumn has arrived, you start seeing brightly-coloured pumpkins everywhere. I'm a squash lover and try out all kinds of dishes with this autumnal fare. We're all familiar with butternut squash soup, but have you ever tried pickled squash? It's heavenly alongside a delicious raclette. Or you can simply serve it with a cold evening meal.


1000 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pickling liquid

2 ½ dl white wine vinegar
2 dl water
150 g cane sugar
2 garlic cloves, sliced
10 g ginger, cut into slices
3 cloves
3 bay leaves
2 tsp mustard seeds
1 tsp peppercorn
½ tsp salt
1 kg squash, cut into cubes
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2 preserving jars (each approx. 500 ml)

How it's done

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Pickling liquid

Mix the vinegar, water and sugar in a pan. Add the garlic, ginger and spices, bring to the boil while stirring. Add the squash, bring to the boil, simmer for approx. 10 mins. Remove the squash with a slotted spoon, place into jars that have been rinsed in hot water. Bring the pickling liquid to the boil once again, fill the jars to just below the rim with the pickling liquid. Seal the jars immediately, leave to cool on a towel.

Good to know
Storage: Stored in a cool, dark place, the squash will keep for approx. 2 months. Once opened, keep the jars in the fridge and consume the squash quickly.

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