Pickled Butternut Squash with Sage and Cardamom

Name: Pickled Butternut Squash with Sage and Cardamom
Prep time: 6 h 35 min
Cook time: 6 h 35 min
Total time: 6 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters apple juice; 158 milliliters brown sugar; 394 milliliters cider vinegar; 2 Tbsps kosher or other coarse salt; 1 kilograms butternut squash, other winter squash, or pumpkin, peeled, seeded and cut into 3/4-inch cubes (about 5 cups); 8 whole sage leaves; 1 teaspoon cardamom seeds (without pods) lightly crushed

You can never have too many side dish recipes, so give Pickled Butternut Squash with Sage and Cardamom Head to the store and pick up kosher, pumpkin, cider vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 6 hours and 35 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

In a non-reactive bowl, combine the squash and salt, toss to coat, and allow to stand at room temperature for about 4 hours.

Ingredients you will need

Squash

Salt

Equipment you will use

Bowl

Drain, rinse well, and squeeze out extra moisture by the handfuls.

In a medium non-reactive pot, combine all remaining ingredients and bring to a boil over medium-high heat, stirring once or twice to dissolve the brown sugar.

Ingredients you will need

Brown Sugar

Equipment you will use

Pot

Add the squash, bring back just to a simmer, then remove from the heat and allow to cool to room temperature, uncovered.

Ingredients you will need

Squash

When the mixture has cooled to room temperature, cover and refrigerate.

The squash will be tasty in about 2 hours, but will improve in flavor if allowed to sit overnight. This pickle will keep, covered and refrigerated, for about 2 months.

Ingredients you will need

Pickles