Pickled sweet & sour squash

Pickled sweet & sour squash

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2 ½ dl white wine vinegar
2 dl water
150 g cane sugar
2 garlic cloves
10 g ginger
3 cloves
3 bay leaves
2 tsp mustard seeds
1 tsp peppercorn
½ tsp salt
1 kg squash

Preparation Steps

  1. Pickling liquid
  2. Mix the vinegar, water and sugar in a pan. Add the garlic, ginger and spices, bring to the boil while stirring. Add the squash, bring to the boil, simmer for approx. 10 mins. Remove the squash with a slotted spoon, place into jars that have been rinsed in hot water. Bring the pickling liquid to the boil once again, fill the jars to just below the rim with the pickling liquid. Seal the jars immediately, leave to cool on a towel.


  • 1000 persons


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