Description

This vibrant pickled butternut squash recipe combines the natural sweetness of squash with the earthy flavor of turmeric, creating a tangy and colorful dish perfect for salads, charcuterie boards, or as a side.

Ingredients

Scale

1 butternut squash, peeled and thinly sliced into ribbons or bite-sized pieces
1 cup apple cider vinegar
1 cup water
2 tablespoons honey (or agave/maple syrup for vegan option)
1 teaspoon turmeric powder
1 tablespoon salt
2 garlic cloves, peeled and slightly smashed
1 teaspoon mustard seeds
1 bay leaf

Instructions

Peel the butternut squash using a vegetable peeler, then slice it into thin ribbons or bite-sized cubes.
In a medium saucepan, combine apple cider vinegar, water, honey, turmeric powder, salt, garlic cloves, mustard seeds, and bay leaf. Heat over medium heat until the mixture comes to a gentle boil, stirring occasionally to dissolve the honey and salt.
Place the sliced butternut squash into clean mason jars, packing them tightly but leaving a small gap at the top.
Carefully pour the hot pickling liquid over the squash until completely submerged. Ensure the garlic and spices are distributed evenly.
Seal the jars tightly and let them cool to room temperature. Once cooled, transfer the jars to the fridge.
Let the squash pickle for at least 24 hours before serving to allow the flavors to meld. For best results, wait 2-3 days.

Notes

[‘Let the squash pickle for at least 24 hours for optimal flavor.’, ‘Use clean utensils when serving to maintain freshness.’, ‘Feel free to experiment with additional spices like chili flakes or fennel seeds for a unique twist.’]

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

Nutrition

Serving Size: Approximately 1/4 of
Calories: 50
Sugar: 8
Sodium: 300
Carbohydrates: 12
Fiber: 1
Protein: 1

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