Pickled Gourds Recipe - Parrish Farms

Pickled Gourds


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!

  • knife-fork Prep Time 23 h 00 m
  • clock Cooking Time 00 h 40 m
  • account 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)


  1. Peel and dice your chosen gourds or squashes.
  2. 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.
  3. Once your gourds are soft, transfer them into your sterilised jar (using a slotted spoon is easiest) and pour over the leftover pickling liquid.
  4. 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. 

Ingredients needed to make Pickled Gourds

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