Pickled Squash “Marmalade”
Pickled Squash “Marmalade”
Get this quick and easy pickled condiment recipe from Inspired with Anna Olson.
  • Difficulty Level Easy
  • Technique Pickling
  • Preparation Time 30 minutes
  • Cooking Time 40 minutes
  • Yield 10 - 15 servings
  • 550 grams peeled and diced Butternut squash, cut into ½ cm (¼-inch) dice
  • 300 grams granulated Sugar
  • 125 millilitres White vinegar
  • 1 whole Lemon, cut in half
  • 1 whole Orange, cut in half
  • 5cm piece Lemongrass, bruised with the back of a knife
  1. Place the squash, sugar and vinegar in a medium saucepan and stir together over medium heat
  2. Squeeze the juice from the lemon and orange into the pot, and then add the fruit to the pot (the zest will add great flavor)
  3. Stir in the piece of lemongrass and bring this up to a simmer. Reduce the heat, if needed, to simmer the squash gently, uncovered, and stirring occasionally for 35 to 40 minutes, until the syrup has thickened and the squash is glossy. (The mixture will thicken as it cools.)
  4. Remove the pan from the heat and discard the lemon, orange and lemongrass. Cool the “marmalade” to room temperature and then chill until ready to use
  5. The “marmalade’ will keep for up to 3 months, refrigerated

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