Middle Eastern spiced butternut squash pickles, or the pickle for when you want to slow things down
User Reviews
5
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Course
Condiments
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Cuisine
Middle Eastern
Middle Eastern spiced butternut squash pickles, or the pickle for when you want to slow things down
Description
This pickle recipe transforms butternut squash into a preserved accompaniment using a balanced pickling solution of apple cider vinegar, water, and sugar, heightened by Middle Eastern spices: bay leaf, whole cloves, cinnamon sticks, cumin seeds, and coriander seeds bound in a cheesecloth sack. Lemon peel and supremed lemon segments are added to introduce acid and flavor complexity. The butternut squash cubes are boiled gently in the spiced brine until tender yet intact, preserving texture without becoming mushy.
This method yields a fragrant, sweet-and-sour pickle with warm spice nuances that complement the natural sweetness of the squash. The fresh herb sprigs of thyme or rosemary added to each jar lend a fresh aromatic finish. These pickles can be canned in sterilized jars for shelf storage or refrigerated for immediate use.
Such pickles serve as a flavorful side or condiment typical in Middle Eastern cuisine, pairing well with grilled meats, sandwiches, or as part of a mezze platter. Their balanced texture and layered spice profile make them a thoughtful addition when a slower meal pace is desired.
Ingredients
- Makes 2 1-litre/quart jars:
- 3 lb butternut squash or pumpkin
- 1 lemon medium
- 3 cups apple cider vinegar
- 2 cups water
- 2 cups sugar
- 1 bay leaf
- 10 clove whole
- 2 cinnamon stick
- 1 TB cumin seeds
- 1 TB coriander seeds
- 2 thyme or rosemary, sprigs 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.
User Reviews
Overall Rating
5
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