Delicata Squash and Poblano Pickles (Gluten Free and Vegan)

5 from 1 review


  • 2 cups white vinegar
  • 1/2 cup filtered water
  • 2 tablespoons peppercorns
  • 1 tablespoon organic sugar
  • 2 tablespoons kosher salt
  • 1 tablespoon cumin seeds
  • 3 cloves garlic, smashed
  • 4 sprigs of thyme, plus more for jars
  • 2 bay leaves
  • 1 large delicata squash
  • 1 large poblano pepper


  1. Combine the vinegar, water, peppercorns, sugar, salt, cumin seeds, garlic, 4 sprigs of thyme, and the bay leaves in a medium sized non-reactive saucepan. Bring to a boil over medium-high heat, once boiling immediately reduce the heat and simmer for 5 minutes until the sugar and salt have completely dissolved.
  2. While the brine is simmering, slice the ends off of the delicata squash and use a long handles spoon, I used a tea spoon, to gently scrape out all of the seeds from the squash. Alternatively, you can slice the squash in half and remove the seeds with a spoon. Then slice the squash very thin, about an 1/8 of an inch, with a mandoline or a very sharp knife. Use a knife to slice the pepper into thin rounds as well, then layer the squash, pepper rings, and a few additional sprigs of thyme into clean canning jars leaving about a 1/2 inch of room at the top of the jar.
  3. Once the veggies have been packed into the jars carefully pour the hot brine over the veggies until it covers by a 1/4 inch. Place the lid on the jar and allow to come to room temperature before storing in the fridge.
  4. This recipe will make approximately 1 1/2 liters of pickles depending on how big your veggies are.The pickles will keep in the refrigerator for up to 3 weeks.
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