These Middle Eastern-flavoured, sweet, spiced butternut squash pickles are the result of a recent pickling (and busy-ness) bout, and they are guaranteed to stop you in your tracks.
When times get busy, most of us tend to run around frantically, trying to start a million tasks and failing to complete any of them. I have recently acquired a new destructive habit: when times get busy, I pickle. Garlic dill pickles, Mexican pickled vegetables, even my grandparent's Russian pickled cabbage and pickled cauliflower. So. Many. Pickles.
To break the vicious cycle, I turn to slower kitchen activities that force me to stop, stir the pot, and think. Measuring sugar pulls me away from obsessively overthinking. Inhaling the smell of vinegar, water and spices coming together in a pickling solution stops me from agonizing about what to make next. And pouring hot liquids into water-bath jars reminds me this period should really savoured.
Later, when I look at the products of my labour neatly lining the pantry shelves, their contents cool and glistening and full of magic, I smile with relief (even if just for a second). I look at the ground cherry preserves, full of citrus and star anise. The small, neat jars of apple butter and raspberry preserves. And the jars of pickled butternut squash, speckled with green sprigs of herbs.
Maybe your life, too, is a rollercoaster ride these days. I urge you to take an hour and make these butternut squash pickles. They will make a lovely addition to your Rosh Hashana or Thanksgiving celebration, a Friday-night cheese platter shared by friends, or really, any fall gathering.
Ingredient Highlight: Butternut Squash
Butternut squash is one of my favorite fall vegetables: its sweet, earthy flesh holds up beautifully in both roasting and pickling, and its natural sugars shine when paired with warm spices like cinnamon, cumin, and clove.
If you find yourself with extra squash after making these pickles, try it roasted with leeks in this bulgur salad with roasted butternut squash and leeks for a hearty vegetarian side. For something cozier, a butternut squash and wild rice pilaf or my Moroccan pearl couscous salad with lemon preserves will satiate your hunger.
Storage Instructions
If you plan to enjoy these sweet and spiced squash pickles within a few weeks, simply store the sealed jars in the refrigerator once cooled. They'll keep well for up to a month chilled, though the flavor continues to develop over time.
For longer-term storage, follow proper water bath canning procedures: sterilize your jars, fill them while hot, and process for 20 minutes at a rolling boil. This method allows you to safely store your squash pickles in a cool, dark pantry for up to 12 months.
Unlike fermented vegetables, which rely on wild bacteria to develop their complex tang, these vinegar-based pickles fall into the category of quick or processed pickles. If you're unsure about the differences between these two methods, Pickles 101 offers a comprehensive overview.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Middle Eastern Spiced Butternut Squash Pickles
Equipment
Ingredients
- 3 lb butternut squash or pumpkin
- 1 medium lemon
- 3 cups apple cider vinegar
- 2 cups water
- 2 cups sugar
- 1 bay leaf
- 10 whole cloves
- 2 cinnamon sticks
- 1 TB cumin seeds
- 1 TB coriander seeds
- 2 sprigs of thyme or rosemary per jar
Instructions
- If canning these, prepare 2 1-litre sterilized jars in a hot water bath canning pot (bring jars and water to a boil, add 1 TB of vinegar, then process at a boil for 10 minutes to sterilize).
- Peel and cut squash into uniform cubes. Set aside.
- Thoroughly wash lemon. Remove peel with a vegetable peeler, taking care not to get any of the white pith. Supreme lemon (ensure that you get as much of the flesh and none of the pith). Add peel and lemon flesh into a large, heavy bottomed pot, and squeeze out any of the remaining juice into the pot as well.
- Add vinegar, water and sugar into pot, and bring contents to a boil.
- Tie all remaining spices except fresh thyme/ rosemary in a small cheesecloth pouch. When pickling solution is boiling, add butternut squash cubes and cheesecloth pouch to pot as well. Cover, return to a boil, then lower heat to medium and let cook for 20-30 minutes, until cubes can be pierced with a fork but are not mushy or falling apart.
- Into each hot, sterilized jars, add 2 sprigs of thyme or rosemary. Ladle squash cubes into jars, and cover in brine, leaving ½ inch of headspace from the top. Remove any air bubbles with a knife and wipe rim off with a hot, clean cloth to remove any residue. Cover with seal, using only two fingers to screw down the metal rim (if canning further; otherwise, just seal jars regularly and place in fridge).
- If continuing to can, process jars in a hot water bath canner for 20 minutes on a rolling boil. Remove carefully, and let rest on the counter, undisturbed, for 24 hours. Then remove metal rims and test to see if lids have sealed.
- Let pickles cure for 2 weeks before tasting.
Monica says
That's cool that you're going to be on tv. Congratulations!
kseniaprints says
It was pretty nerve-wrecking shooting it, but I (hope that) I got into it and didn't seem too nervous. I guess we'll see!
Valya @ Valya's Taste of Home says says
Never canned squash. I always can zucchinis. Looks very lovely!
kseniaprints says
I have never canned zucchini! What do you do? Is it on your site?
Valya @ Valya's Taste of Home says says
No it's not. I can send it to you in the email. Go to my site and sent me your email in "contact us"
Emma says
I have never heard of pickled squash! Very intrigued...!
kseniaprints says
I like it! I'm going to keep playing around with the flavours and see if I can decrease the sugar while still keeping it bacteria-free.
Amanda Paa says
these are amazing! as a squash fanatic, i can't say i've ever tried making pickles but i am totally giving these a shot. and good luck with your TV appearance! xo
kseniaprints says
Thanks so much, Amanda!
Tyler says
I just made a huge batch of this but realized after canning that I totally forgot the lemon! Is that going to be an issue for how long they keep?
kseniaprints says
The high amount of vinegar in here means it should be fine, the lemon was more for flavouring. But I would still advise you to drizzle a bit of lemon on your squash pickles when you serve them, to counteract the sweetness!
Pam says
3rd time to make this, love it!!!!!
kseniaprints says
Oh that makes me so happy!!! It’s a lesser known use of butternut squash