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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Spicey-Sweet Pickled Butternut Squash
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Spicey-Sweet Pickled Butternut Squash  This thread currently has 2,249 views. Print Print Thread
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gulfcoastguy
Saturday, September 17, 2011, 7:46pm Report to Moderator Report to Moderator

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Kyosha Nim
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Courtesy of Better Homes and Gardens "Canning" available in Barnes' & Nobles

3 pounds of butternut squash cut into 3/4 inch cubes
2 Tablespoons (30ml) kosher salt
8 sprigs fresh oregano(BTW how long is a sprig, got it in the garden)
2.5 cups white wine vinegar( this is a Nomad black dot but apple cider vinegar is neutral)
1 cup honey
2 teaspoons fennel seeds
1 teaspoon crushed red pepper, I've got dried chiles from the garden
8 black peppercorns, optional?
3 cloves or garlic chopped
1 bay leaf

combine squash in salt in a large bowl, let sit for 4 hours then rinse it in a colander under cold water.
pack squash into 4 one pint hot sterilized canning jars leaving 1/2 inch headspace

in a stainless steel pan combine all other ingredients, bring to a boil while stirring, reduce heat to low and cook 10 minutes, remove the bay leaf

pour into the jars. Wipe jar rims, put lids on, process in a hot water bath 10 minutes. Remove from bath, make sure the lids seal, wait at least 3 weeks.
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san j
Saturday, September 17, 2011, 11:34pm Report to Moderator Report to Moderator

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Have you made this recipe?


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gulfcoastguy
Saturday, September 17, 2011, 11:46pm Report to Moderator Report to Moderator

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Kyosha Nim
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Not yet but I've got all the raw ingredients including a bumper crop of winter squash. I just need to buy a larger pan to boil the jars in.
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san j
Saturday, September 17, 2011, 11:57pm Report to Moderator Report to Moderator

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gcg:
That looks like a fantastic recipe!

I like the fennel seed / oregano / whole peppercorn earthiness,
with the honey-sweetness,
the garlic savoriness,
and the hot pepper flake pungency.
Sour it up with the vinegar, and you've got a well-rounded pickle.
All bases are covered: Excellent.  
Do let us know.


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deblynn3
Sunday, September 18, 2011, 1:36am Report to Moderator Report to Moderator

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The recipe looks great, I'm somewhat surprised at the timing of the water bath. The book with my pressure canner calls for much longer time and that's under presser.

Maybe it's the vinegar that makes the difference. I'd need to leave that out. so guess I'd have to do the longer timing still sound good.


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gulfcoastguy
Sunday, September 18, 2011, 2:37am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from deblynn3
The recipe looks great, I'm somewhat surprised at the timing of the water bath. The book with my pressure canner calls for much longer time and that's under presser.

Maybe it's the vinegar that makes the difference. I'd need to leave that out. so guess I'd have to do the longer timing still sound good.


Deblyn, yes it is the vinegar. It creates a high acid level. If the food isn't acidic , you can't use the hot water bath method. This is also a pickle the squash isn't cooked so much as pickled. Pressure cooking instead would change the texture probably making it mushy. Not all recipes are for all types. Being a Nomad I naturally home in on Nomad type recipes.
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san j
Sunday, September 18, 2011, 3:11am Report to Moderator Report to Moderator

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So:
Tomorrow?


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gulfcoastguy
Sunday, September 18, 2011, 4:34am Report to Moderator Report to Moderator

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Kyosha Nim
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Maybe but it has to pickle for 3 weeks before I can taste it. Still wondering about the definition of a sprig of oregano though.
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san j
Sunday, September 18, 2011, 5:55am Report to Moderator Report to Moderator

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The recipe calls for 2 sprigs in each pint jar. Each sprig should be no taller than the jar, I reckon, even though they're pliable.
Fresh oregano is very, very pervasive. It tends to over-power a product, I learned the hard way. And the fact that there'll be vinegar in there means the herb's essential oil will be all the more extracted into the "brine". So I'd err on the side of meagerness/shortness.  


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Revision History (1 edits)
san j  -  Sunday, September 18, 2011, 8:08pm
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san j
Wednesday, October 12, 2011, 9:05pm Report to Moderator Report to Moderator

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gcg: How's this going?


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gulfcoastguy
Wednesday, October 12, 2011, 9:57pm Report to Moderator Report to Moderator

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Kyosha Nim
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Still in bags on the counter.
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