- 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 the 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 in the fridge or keep 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 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.