Pickled Butternut Squash

This is a great addition to a salad or charcuterie board.

1 butternut squash, peeled, seeded, and cut into 1-inch cubes (about 2 1/2 cups)

2 tablespoons kosher salt

10 sprigs fresh thyme

5 dried bay leaves

5 sliced fresh ginger

3 cups apple cider vinegar2 cups water

1 1/2 cups sugar

2 teaspoons fennel seed

1 teaspoon mustard seed

1 teaspoon black peppercorns

1/2 teaspoon crushed red pepper

IN a large bowl, toss otgether squash and salt. Let stand at room temperature for 30 minutes to 1 hour. Drain excess moisture.

Divide thyme, bay leaves, and ginger among 5 glass pint jars; fill with squash, packing tightly, leaving 1 inch of space at top.

In a large stockpot, combine vinegar, 2 cups water, sugar, fennel seed, mustard seed, peppercorns, and red pepper; bring to a boil over medium heat. Cook until sugar dissolves completely, 6 to 8 minutes. Strain to remove spices, if desired, reserving liquid.

Divide vinegar mixture among jars, screw on lids, and let cool to room temperature. Refrigerate until ready to use for up to 6 months.

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Enjoy!!!

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