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Sweet, tangy and full of autumn flavors, you gotta try this sweet and simple pickled acorn squash.

Sweet Pickled Acorn Squash

serving timeAbout 1 Pint Pickles


  • 1 1/2 cups apple cider vinegar

  • 1 cup water

  • 1 cup granulated sugar

  • 3/4 cup brown sugar

  • 8 whole cloves

  • 10 black peppercorns

  • 5 allspice berries

  • 1 cinnamon stick, crushed

  • 1 bay leaf

  • 2 tablespoons salt

  • 1 acorn squash


  1. In a sauce pot, add vinegar, water, brown sugar, granulated sugar, cloves, black peppercorns, allspice berries, crushed cinnamon stick, bay leaf and salt. Stir to combine, and bring to a boil. Once boiling, lower to a simmer for 5 to 10 minutes to infuse flavors into pickling liquid.

  2. Cut acorn squash in half and use a spoon to scoop out seeds and fibers. Trim the ends, and use a mandoline to shave into thin slices. Place slices in a heatproof jar. (NOTE: The jar needs to be warmed with hot water before adding pickling liquid, or it may shatter.)

  3. Remove pickling liquid from heat and transfer to a large glass measuring cup with a spout. Pour liquid over the squash, making sure squash is fully submerged in liquid. Add a weight to keep squash submerged, if necessary. Cover container, and let it cool. When squash is cool, it’s done and ready to eat!

Sweet Pickled Acorn Squash




Daily food & travel inspiration in your inbox

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