Description

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.

Ingredients

Scale

1 butternut squash, peeled, seeded, and sliced thinly
1 cup white vinegar
1 cup water
2 tablespoons sugar
1 tablespoon salt
1 teaspoon turmeric powder
1 teaspoon mustard seeds
2 garlic cloves, peeled and smashed
2 bay leaves
Pinch of red pepper flakes (optional)

Instructions

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.
Wash the glass jar and lid with hot, soapy water. Rinse well and place in boiling water for 10 minutes. Set aside to dry.
In a medium saucepan, combine white vinegar, water, sugar, salt, turmeric powder, mustard seeds, and red pepper flakes (optional). Bring to a gentle boil, stirring until the sugar and salt dissolve.
Toss the smashed garlic cloves and bay leaves into the brine for extra flavor. Let it simmer for another 2 minutes.
Layer the squash slices into the sterilized jar, packing them tightly but not crushing them.
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 the jar tightly and let it cool to room temperature. Once cooled, place the jar in the refrigerator.
Allow the squash to pickle for at least 24 hours before tasting. For the best flavor, wait 2-3 days.

Notes

[‘Slice the squash evenly to ensure it pickles uniformly.’, ‘Sterilize jars properly to prevent bacteria growth.’, ‘Adjust sugar for desired sweetness or tanginess.’, ‘Experiment with additional spices like coriander seeds, ginger slices, or cinnamon sticks for unique flavors.’, ‘Allow the squash to pickle for 2-3 days for the best flavor.’]

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dish
Cuisine: Fusion

Nutrition

Serving Size: 1/4 cup
Calories: 25
Sugar: 4
Sodium: 200
Carbohydrates: 6
Fiber: 1

Keywords: pickled butternut squash, turmeric, healthy recipe, vegan, gluten-free, pickling, easy recipe