In Daniel Hewes East Hampton Nutritionist’s approach to Green Eating and Sustainability, he regularly cans and pickles seasonal vegetables for future use. Today, Daniel is sharing a recipe for pickling winter varieties of squash. But you can use this recipe to quickly pickle any veggie!
Did you pick up an abundance of winter squash this season? With all the gorgeous colors on display at the local farmers market, it’s hard not to fill up your basket with ingredients! If you’ve bought too many winter squash this season: do not fret. This is the perfect time to perfect your pickling process! Canning and pickling are staples in the Green Eating and Sustainable Foods world. The process is best done with super-fresh vegetables. So if you arrive home and realize that you’ve somehow picked up too many veggies…. Now’s the time to get pickling with Daniel Hewes’ quick pickling recipe!
- Winter Squash
- Fresh herbs
- Whole spices
- Kosher salt
- Granulated sugar
Step 1: Slice winter squash into desired shapes and sizes. Daniel Hewes East Hampton prefers to go with a spear shape for pickling winter squash.
Step 2: Add in your choice of flavorings. Daniel Hewes uses whatever he has around his kitchen, including fresh thyme, coriander and garlic cloves.
Step 3: Add sliced winter squash spears into the pickling jars.
Step 4: In a small saucepan over high heat, bring vinegar, water, salt and sugar to a boil. Then pour the brine over your winter squash in each can.
Step 5: Gently tap jars against the counter to remove air bubbles.
Step 6: Seal the jars, cool and refrigerate. Now your winter squash is pickled and ready to enjoy for later use!