Pickled Butternut Squash-Putting Up with ErinDSCF2465e

Whether it’s the crisp fall ambiance and fireplace aromas, or the obvious fact that I grew up in a relatively season’less part of California, every year I find myself “jumping the gun” on root veggies the minute tree leaves begin to color in Maryland. “Goodbye brightly colored tomatoes, peppers, and herbs… hello earth-toned cornucopia of pumpkins, potatoes, squash, and yams!” Reminded that root vegetables would soon dominate the local scene, I held off and began compiling my harvest inspired recipes. I decided that this fall I would stray a bit into alternative pickling and preserving of fall/winter crops (after all the goal of this blog is to keep up with the hobby year round). Returning home from a weekend away in New Hampshire and Maine (see trip photos here), I pulled out my recipe queue, category: pickling. With several pounds of butternut squash, I decided to try the trusted Joy of Pickling’s Crisp Pickled Pumpkin recipe. I modified the original recipe by doubling it and swapping out pumpkin for butternut squash.

I’d be curious to hear what you guys think. Do you typically lean towards more savory or more sweet squash recipes?

Pickled Butternut Squash-Putting Up with ErinPickled Butternut Squash-Putting Up with Erin

Pickled Butternut Squash

Yield: 6 pints


  • 4 pounds butternut squash (peeled, seeded, and cubed into 3/4" pieces)
  • 2 tbsp pickling/sea salt
  • 7 garlic cloves (chopped)
  • 1 inch fresh ginger (sliced)
  • 12 whole black peppercorns (crushed)
  • 8 whole cloves
  • 2 bay leaves (crushed)
  • 2 cups sugar
  • 5 cups apple cider vinegar


  1. Combine chopped butternut squash and salt in a large bowl. Let sit for 2-3 hrs.
  2. Drain, rinse, and then re-drain butternut squash.
  3. In a medium-sized, non-reactive pot combine vinegar, sugar, ginger, and garlic.
  4. Put bay leaves, cloves, and peppercorns in a tea ball/bag or cheesecloth bag. Add bag to vinegar mixture. Bring to a boil, cover, reduce heat, and simmer for 10 minutes.
  5. Pack butternut squash into prepared pint jars. Add liquid (remove spice bag). Wipe rims, apply lids and rings (finger tight), then process for 10 minutes in a hot water bath.
  6. Remove jars from canner and let them sit on a folded towel on counter for 12-24 hours or until sealed.

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