Irresistible Pickled Butternut Squash Recipe with Turmeric Tips

Posted on October 20, 2025

pickled butternut squash - featured image

The first time I tasted pickled butternut squash, I was hooked. The bright golden hue, the tangy bite, and the subtle warmth of turmeric—it was like sunshine in a jar. This recipe combines the natural sweetness of butternut squash with the vibrant earthiness of turmeric, creating a pickled treat that’s perfect for adding zing to salads, sandwiches, or even a charcuterie board. Whether you’re a fan of pickling or just want to try something new, this recipe is a keeper!

Over the years, I’ve tweaked and perfected this recipe, making it simple yet packed with flavor. Plus, it’s a great way to use up extra squash from the garden or farmer’s market. With just a few basic ingredients, you can create a jar of pickled butternut squash that’s as versatile as it is delicious. Trust me, this one’s going to be a staple in your kitchen!

Why You’ll Love This Recipe

Quick to prepare: You only need about 30 minutes to whip this up, and the rest of the magic happens while it pickles.
Unique flavor: The combination of sweet butternut squash and earthy turmeric is a game-changer.
Simple ingredients: You likely have most of these items in your pantry already!
Great for meal prep: This pickled butternut squash lasts for weeks in the fridge, making it perfect for busy schedules.
Impressive yet easy: Whether you’re serving guests or treating yourself, this recipe is bound to impress.
Healthy and vibrant: Packed with vitamins, antioxidants, and anti-inflammatory properties, this recipe is as nutritious as it is tasty.

What sets this apart is the addition of turmeric. It’s not just for flavor—it adds a bold color and a myriad of health benefits. The slight crunch of the squash combined with the tangy brine is the perfect balance of flavors and textures. You’ll find yourself reaching for this jar over and over again!

What Ingredients You Will Need

This recipe uses fresh, wholesome ingredients that come together in a harmonious blend of sweet, tangy, and earthy. Here’s what you’ll need:

Butternut squash: Peeled, seeded, and sliced thinly. Opt for a firm, ripe squash for the best results.
White vinegar: Adds that tangy flavor essential for pickling.
Water: To balance the acidity of the vinegar.
Sugar: A touch of sweetness to enhance the natural flavor of the squash.
Salt: Helps preserve and bring out the flavor.
Turmeric powder: Adds color and a subtle earthiness, along with its health benefits.
Mustard seeds: For a gentle peppery note.
Garlic cloves: Peeled and smashed for a savory depth.
Bay leaves: Add a subtle herbal aroma.
Red pepper flakes: Optional, but recommended if you like a little heat.

These are all easy to find at your local grocery store, and there’s room for substitutions if needed. For example, you can use apple cider vinegar instead of white vinegar for a slightly sweeter result, or swap out the mustard seeds for coriander seeds to switch up the flavor profile.

Equipment Needed

You don’t need much to make this recipe, and you likely already have these tools in your kitchen:

Cutting board: For slicing the squash.
Sharp knife: A good-quality knife makes peeling and slicing the squash much easier.
Medium saucepan: To prepare the pickling liquid.
Measuring cups and spoons: Precise measurements are key for a balanced brine.
Glass jar with lid: Mason jars work perfectly and are great for storing the pickles.

If you don’t have a mandoline slicer, a sharp chef’s knife will do the trick for slicing the squash. Just aim for even, thin slices to ensure they pickle evenly. And don’t forget to sterilize your jar beforehand—it’s an important step for safe pickling!

Preparation Method

Follow these simple steps to create your very own irresistible pickled butternut squash with turmeric:

Prepare the squash: Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Slice the squash into thin, even pieces—about 1/8 to 1/4 inch thick.
Sterilize your jar: Wash the glass jar and lid with hot, soapy water. Rinse well and place in boiling water for 10 minutes. Set aside to dry.
Make the brine: In a medium saucepan, combine 1 cup (240 ml) white vinegar, 1 cup (240 ml) water, 2 tbsp sugar, 1 tbsp salt, 1 tsp turmeric powder, 1 tsp mustard seeds, and a pinch of red pepper flakes (optional). Bring to a gentle boil, stirring until the sugar and salt dissolve.
Add aromatics: Toss the smashed garlic cloves and bay leaves into the brine for extra flavor. Let it simmer for another 2 minutes.
Pack the jar: Layer the squash slices into the sterilized jar, packing them tightly but not crushing them.
Pour the brine: Carefully pour the hot brine over the squash slices, ensuring they are fully submerged. Leave about 1/2 inch of space at the top of the jar.
Seal and cool: Seal the jar tightly and let it cool to room temperature. Once cooled, place the jar in the refrigerator.
Let it pickle: Allow the squash to pickle for at least 24 hours before tasting. For the best flavor, wait 2-3 days.

And there you have it—a batch of vibrant, tangy pickled butternut squash ready to elevate your meals!

Cooking Tips & Techniques

Here are a few tips to make sure your pickled butternut squash turns out perfectly every time:

Slice evenly: Consistent thickness ensures the squash pickles evenly. If you have a mandoline slicer, this is the perfect time to use it!
Don’t skip sterilizing: Properly sterilized jars prevent bacteria growth and keep your pickles fresh longer.
Adjust the sweetness: If you prefer a tangier pickle, reduce the sugar slightly. For a sweeter pickle, add an extra tablespoon.
Add your own twist: Experiment with additional spices like coriander seeds, ginger slices, or even a cinnamon stick for a unique flavor profile.
Don’t rush the process: While you can taste the squash after 24 hours, the flavor deepens the longer it sits. Patience pays off!

Variations & Adaptations

This pickled butternut squash recipe is super versatile. Here are some ways to adapt it:

Make it spicy: Add extra red pepper flakes or a few slices of fresh chili for a fiery kick.
Seasonal twist: Swap out turmeric for pumpkin spice or cinnamon to create a fall-inspired flavor.
Dietary adaptations: Use coconut sugar or honey instead of granulated sugar for a natural sweetener.
Herbaceous charm: Add fresh dill or parsley to the brine for an herby aroma and flavor.
Try other veggies: Not a fan of squash? This brine works beautifully with carrots, zucchini, or even cauliflower.

My personal favorite variation is adding thin slices of fresh ginger and a few star anise pods to the brine. It creates a warm, spicy undertone that pairs wonderfully with the turmeric.

Serving & Storage Suggestions

This pickled butternut squash is as versatile as it gets! Here’s how you can enjoy and store it:

Serving: Serve chilled for the best flavor. It’s perfect as a side dish, a topping for fresh green salads, or as part of a cheese board.
Pairings: Goes beautifully with grilled meats, roasted vegetables, or a crusty slice of bread and soft cheese.
Storage: Keep the jar in the refrigerator. It will stay fresh for up to 3 weeks.
Reheating: No need to reheat—these pickles are meant to be enjoyed cold or at room temperature.
Flavors over time: The flavors will deepen the longer the squash sits in the brine, so it’s worth waiting a few days before digging in.

Nutritional Information & Benefits

This pickled butternut squash isn’t just tasty—it’s packed with nutrients!

High in vitamins: Butternut squash is a great source of vitamin A, C, and E, supporting immunity and skin health.
Anti-inflammatory benefits: Turmeric contains curcumin, a powerful compound that’s known for its anti-inflammatory properties.
Low-calorie: This recipe is naturally low in calories, making it a guilt-free addition to any meal.
Dietary-friendly: Naturally vegan, gluten-free, and dairy-free, this recipe is great for a variety of diets.

Just a heads-up—this recipe does contain added sugar, so adjust the amount if you need to cater to a low-sugar diet. Also, if you’re allergic to mustard, you can skip the mustard seeds without compromising too much on flavor.

Conclusion

There’s something magical about transforming simple ingredients into a jar of pickled goodness. This irresistible pickled butternut squash with turmeric is the kind of recipe that makes you smile every time you open the fridge. Whether you’re enjoying it as a snack or showing off your homemade creation at a gathering, it’s sure to be a hit!

I love this recipe because it’s a perfect blend of sweet, tangy, and earthy flavors. Plus, it’s so easy to customize to suit your taste. Why not give it a try and make it your own? I’d love to hear about your variations or how you served it!

If you make this pickled butternut squash, let me know in the comments below! Share your experience, your tweaks, or even a picture of your creation. And don’t forget to pin this recipe for later—the next time you’re craving something unique and delicious, you’ll know exactly where to find it!

FAQs

Can I use frozen butternut squash?

Fresh squash works best for this recipe because frozen squash can become mushy during the pickling process. If fresh isn’t available, try to use high-quality frozen squash and reduce the brining time.

How long does pickled butternut squash last?

Stored in a sealed jar in the fridge, the pickled squash can last up to three weeks. Just make sure it’s fully submerged in the brine!

Do I have to use turmeric?

Turmeric adds a beautiful color and flavor, but you can omit it if you prefer. Try substituting it with dried ginger powder or your favorite spice blend.

Can I make this recipe sugar-free?

Yes! You can use a natural sugar substitute like stevia or monk fruit, or omit the sugar altogether for a tangier flavor.

How do I know when the pickled squash is ready to eat?

It’s ready to eat after 24 hours in the fridge, but for the best flavor, let it sit for 2-3 days. The longer it pickles, the more flavorful it gets!