Pickled sweet & sour squash

Name: Pickled sweet & sour squash
Prep time: 40 min
Total time: 40 min
Yield: 1000
Ingredients: 150 g cane sugar; 2 garlic cloves; 10 g ginger; 1 kg squash; 2 tsp mustard seeds; 2 ½ dl white wine vinegar; 3 cloves; 3 bay leaves; 1 tsp peppercorns; ½ tsp salt

Total: 40 min. | Active: 40 min.

vegan, lactose-free, gluten-free

658 Likes

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.

Recipe by:
Claudia - stylingqueen

Ingredients

for 1000 g

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

How it's done

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.

Show complete recipe