Pickled Butternut Squash

1. 1

   Cook the squash in a medium pot of salted boiling water for 2 minutes.

2. 2

   Drain in a colander and run under cold running water until cool.

3. 3

   Drain well.

4. 4

   Pack the squash, onions and chiles in a 4-cup container.

5. 5

   Put the vinegar, water, sugar and salt in a small pot and bring to a boil over moderately high heat.

6. 6

   Boil, stirring, until sugar and salt are dissolved.

7. 7

   Pour the boiling vinegar over the squash mixture.

8. 8

   Let cool completely, then seal tightly and refrigerate for 1 day before serving.

No additional tips available.