Pickled squash

Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / 100 g: 61 kcal
, Carbohydrate: 13 g
, Protein: 1 g


1500 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


5 dl apple vinegar
5 dl water
150 g cane sugar
1 red chilli pepper, deseeded, cut into rings
1 tbsp fennel seeds
2 cinnamon sticks
3 cloves
½ tsp turmeric
1 tsp salt
800 g squash (e.g. Hokkaido with the skin on), cut into approx. 1 cm slices
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For 3 preserving jars of each approx. 5 dl, rinsed with hot water

How it's done

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Pour the vinegar into a pan along with all the other ingredients up to and including the salt, bring to the boil while stirring occasionally. Add the squash, cover and simmer over a medium heat for approx. 20 mins. until just soft. Remove the squash with a slotted spoon, transfer to the prepared jars.

To pickle

Bring the pickling liquid to the boil once again, pour the boiling hot liquid over the squash to cover. Seal the jars immediately, leave to cool on a towel.

Good to know
Storage: Store the jars of pickled squash in a cool, dark place. Keep for approx. 3 months. Once opened, keep the jars in the fridge and consume the squash quickly.

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