Description
A tangy, slightly sweet pickled butternut squash recipe with warm, earthy notes of turmeric. Perfect for adding color and zest to salads, sandwiches, or as a standalone side dish.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon turmeric powder
- 2 garlic cloves, peeled and gently crushed
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1 bay leaf
Instructions
- Peel the butternut squash, remove the seeds, and slice it thinly into rounds or half-moons (about 1/8-inch thick).
- In a medium-sized pot, combine 1 cup white vinegar, 1 cup water, 2 tablespoons sugar, and 1 tablespoon salt. Stir over medium heat until the sugar and salt dissolve completely.
- Stir in 1 teaspoon turmeric powder, 2 peeled garlic cloves, 1 teaspoon whole black peppercorns, 1 teaspoon mustard seeds, and 1 bay leaf. Allow the brine to simmer for 2-3 minutes to infuse the flavors.
- Tightly pack the butternut squash slices into clean glass jars, leaving about 1/2-inch of space at the top.
- Carefully pour the hot brine over the squash slices, ensuring they are fully submerged. Use a spoon to remove any air bubbles and add more brine if needed.
- Seal the jars with their lids and let them cool to room temperature on the counter.
- Transfer the jars to the refrigerator and let the squash pickle for at least 24 hours to develop flavors. For best results, wait 2-3 days before serving.
Notes
[‘Thin, even slices ensure the squash absorbs the brine evenly and pickles perfectly.’, ‘Letting the squash sit for a few days deepens the flavor beautifully.’, ‘Fresh, high-quality spices make all the difference in the final flavor.’, ‘Sterilize jars if storing for longer periods to prevent spoilage.’, ‘Add fresh ginger or chili flakes to the brine for an extra kick.’]
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Global
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 50
- Sugar: 8
- Sodium: 300
- Carbohydrates: 12
- Fiber: 2
- Protein: 1
Keywords: pickled butternut squash, turmeric, pickling recipe, healthy side dish, vegan pickles