Pickled Gourds Recipe - Parrish Farms
This gourd pickling recipe is perfect if you have any spare pumpkins, squshes or even melons on hand! Gourds may not be your first go-to when it comes to pickling, but their sweet and sour taste makes the perfect side dish for turkey dinner or any meat-based meals!
- Prep Time 23 h 00 m
- Cooking Time 00 h 40 m
- Servings 1 Persons
Ingredients & Method
- 750g Fresh Gourds, Pumpkins, or Butternut Squash
- 500ml Malt Vinegar, Distilled Vinegar, or Apple Cider Vinegar
- 1 Tablespoon Pickling Spices (or your chosen spices)
- 1 Tablespoon Salt
- 1 Litre Jar
- 1 Tablespoon Sugar (Optional)
- Peel and dice your chosen gourds or squashes.
- Add to a pan along with your vinegar, salt, sugar and spices, and bring to a boil until your gourds are soft. This should take approx. 40 minutes but stick your gourds with a knife occasionally to check for consistency.
- Once your gourds are soft, transfer them into your sterilised jar (using a slotted spoon is easiest) and pour over the leftover pickling liquid.
- Once cooled, tightly lid your jar and place it in the fridge or keep it in a cool place.
Consume within 3 months
Does it matter which vinegar I use?
When it comes to pickling, your choice of vinegar is a completely personal taste. We like to use Apple Cider Vinegar for pickling gourds and squashes as it has a slightly sweeter flavour that complements the gourds. As long as your vinegar is at least 5% acidity, you can use it for pickling.