Sauces, conserves & preserves
Pickled Squash
An autumnal pickling recipe from our very own restaurant, the Field Kitchen. It is taken from their fermenting and pickling demo where they teach customers how to preserve crops of all sorts. It fills a 1 litre Kilner jar - this is a recipe designed for use in a busy kitchen so you can store in a series of smaller jars or reduce the quantities if you are likely to only use it in modest amounts. Great used in a salad or a salsa.
Cook's notes
Make sure your jars are properly clean before you use them. Lots of hot, soapy water and a good rinse followed by drying out in a low oven (140°C/Gas 1) for 10-15 mins, or a trip through a very hot dishwasher cycle.
Ingredients
- 1 – 1.5kg squash (butternut, kabocha or crown prince are ideal)
- 375g granulated sugar
- 1 tablespoon salt
- 10 all spice berries
- 1 cinnamon stick
- 12 black pepper corns
- 3 dried chillies
- 2cm root ginger, chopped
- 475 ml cider vinegar
Method
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Step 1
Halve the squash and remove the seeds. Cut into wedges and then trim away the skin. Cut the flesh into 3-4mm thick slices.
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Step 2
Put everything else into a large saucepan with the cider vinegar and 475ml water. Bring to boil., add the squash and simmer gently for 5 mins, until the squash is partly cooked but retains a firm bite.
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Step 3
Lift out squash into a sterile jar, pour over the hot liquid, and then seal the jar. It is best to store for at least 2 weeks before using to let the flavours develop. It’ll keep for up to 6 months, refrigerate once opened and use within a couple of weeks.