Winter squash is wonderful roasted, fun to eat raw but even better when made probiotic and pickled through fermentation. A quick ferment, this adds complexity to cooked dishes and pickle platters alike.
With winter squash in abundance in Upstate New York, Becky shares two recipes, sweet & savory pickled butternut squash. Water-bath canned & refrigerator methods are discussed & explained. A perfect unique edible gift.