Looking for more Rosh Hashana Recipes and Inspiration?Here are a few of my favourites:
- The best vegetarian Rosh Hashanah recipes
- Rosh Hashana menu, and my thoughts for the Jewish New Year
- How to decorate an intimate holiday table for a memorable experience
- Any of the 11 recipes in my Middle Eastern Small Plates E-book
- Almond apple cake with apple roses
- Enchanted rice with grapes, feta and pistachios, or the taste of teenage love
- Black eyed peas masabacha with tahini, tomatoes, garlic and hot peppers
- Roasted beet, apple and goat cheese salad with walnuts
Middle Eastern spiced butternut squash pickles, or the pickle for when you want to slow things down
These Middle Eastern-flavoured, sweet, spiced butternut squash pickles will be at home on a cheese or charcuterie platter at any Thanksgiving, Sukkot, or fall dinner table. Feel free to substitute pumpkin for the squash. Based on recipes by Bernardin (http://www.bernardin.ca/pages/recipe_page/51.php?pid=480) and Marisa McClellan (http://www.seriouseats.com/2011/10/in-a-pickle-pickled-sugar-pumpkin.html)
- 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.
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