- 1 clean quart jar and lid
- 4 heaping cups of sliced or cubed butternut squash
- 1 cup white vinegar
- ¾ cup filtered water
- 1 teaspoon sea salt
- 2 tablespoons honey
- 1 cinnamon stick
- ½ teaspoon whole black peppercorns
- ¼ teaspoon fennel seeds
- ¼ teaspoon whole cloves
- 10 green cardamom pods
Fill a large stockpot with water and bring it to a boil over high heat. Once it comes to a boil, add a heavy pinch of salt and the sliced butternut squash. Give the squash a stir, then allow the water to return to a boil. Once it does, cook the squash for 3 minutes. After 3 minutes drain the squash carefully into a colander, then rinse with cool water. Allow the squash to cool while you prepare the pickling liquid.
Add the vinegar, water, salt, honey and spices to a saucepan set over medium heat. Gently stir the pickling liquid as it heats to encourage the honey and salt to dissolve. Once the pickling liquid just starts to simmer, remove it from the heat.
Add all of the squash to your clean quart jar, then very carefully pour the pickling liquid over the squash. Give the jar a wiggle to encourage the squash and liquid to settle. Let the pickles cool before covering the jar with the lid and parking it in the fridge. Let the squash pickle for at least 24 hours before eating.