Dish of Pickled Kabocha Squash
(click to enlarge)

Winter Squash Pickle


North America
Makes:
Effort:
Sched:
DoAhead:  		 7 cups
**
3 days
Must		 This is a mild pickle that is ready in 3 days or so. The squash retains a fair amount of crispness. It is mild so should be refrigerated once cooled. Fills 2 3-1/2 cup jars.




2
4
4
4
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1
1
1/2
1/2
1/2
2-1/3
1
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#



---
T
T
T
T
T
c
c
---
Winter Squash (1)
Bay Leaf
Oregano sprig (2)  
Chili, dried
-- Pickle
Natural Salt (3)
Sugar
Salt
Peppercorns
Mustard Seeds
Vinegar
Water
----------------
Make   -   (3 Days - 45 min work)
  1. Scoop seeds out of SQUASH and peel. Cut into 3/4 inch chunks.
  2. Combine all Pickle items in a small sauce pan. Bring to a boil and simmer about 10 minutes.
  3. Partially fill the Jars with Squash. Slip in Bay Leaves and Oregano. Break caps from CHILIS so they are open and slip into the jars.
  4. Turn Jars upright and finish filling with Squash, leaving about 1/2 inch headroom.
  5. Pour the simmering Pickle into the jars, seeing that all jars get an equal amount of the spices.
  6. Cap tightly and let cool. This is a mild pickle, so should be refrigerated, but see Canning.
  7. For appetizer service, a couple of chunks can be strung on a toothpick. They can be used anywhere a mild pickle is appropriate.
NOTES:

  1. Winter Squash

      I use Kabocha, but Butternut, Hubbard, or Acorn would also work. The reason I use Kabocha is that I do many ethnic recipes that ask for an amount of "Pumpkin", which means a squash very similar to Kabocha. I need recipes to use up the rest of the squash, and this is one of them.

  2. Oregano:

      This could be replaced by fresh Dill, Thyme, Sage, Rosemary, or some other strongly aromatic herb.

  3. Natural Salt:

      Most salts, including some kosher salts, contain free flowing and/or anti-caking substances which may cloud pickles. I use Korean pickling salt as it is all natural and economically available.

  4. Canning:

      For room temperature storage, you can pack the Squash in standard canning jars and give them 10 minutes in boiling water in a canning bath. The texture will be a little less crisp, and they should still be refrigerated after opening. For details, see a canning site, such as Old Farmer's Almanac.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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