Recipe: Squash Pickles

The only recipes for canning squash pickles are for using yellow summer squash or zucchini. I did find one recipe for making some fresh and keeping in the fridge, like a spiced pickled item.

Toss 5 cups of diced squash with 1 1/2 Tbsp. kosher salt and let stand for 4 hours in a colander. Rinse well.

Combine in a saucepan:
2/3 cup brown sugar
8 sage leaves
some cardamom seed
1 2/3 cups cider vinegar
3/4 cup apple juice

Bring to a boil, stirring occasionally, add squash, bring to a simmer, and remove from heat. Allow to cool to room temperature before refrigerating in a tightly sealed jar.

You should be able to snack on these for 2 months or so if you keep them in the fridge.