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Sweet and Hot and Sour Calabaza Pickle
With Peppers - spicy or sweet- and Ginger and Spices. Video (4:15)
A video for our December events
Kirstin Shockey
Zizinia de Les Flors
Renu Anshie Dhar
Dec. 7 - 2PM ET - Hot Sauce, Peppers, and Pickles
Caspar Hall
Nick Adams
Robin Sherriff
December 14 - Learning Fermentation From Traditional Practices and Regional Resources
Adapted from a tested sweet pickled pumpkin and winter squash process but adjusted for calabaza, also known as West Indian pumpkin. This version is scaled for about 4 to 5 cups of mature, peeled calabaza or other winter squash such as sweet pie pumpkins, kabocha, or butternut. For pantry storage, always use winter squash with firm rind and dense flesh, and follow the hot water bath processing instructions exactly.
This recipe may also be prepared and stored as a refrigerator pickle without canning. It will last for up to a year in the refrigerator, although it will bet eaten way before that. The brine is salt free and can be used for sweet and savory applications.
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