Pickled Butternut Squash with Sage and Cardamom

1. 1

   In a non-reactive bowl, combine the squash and salt, toss to coat, and allow to stand at room temperature for about 4 hours.

2. 2

   Drain, rinse well, and squeeze out extra moisture by the handfuls.

3. 3

   In a medium non-reactive pot, combine all remaining ingredients and bring to a boil over medium-high heat, stirring once or twice to dissolve the brown sugar.

4. 4

   Add the squash, bring back just to a simmer, then remove from the heat and allow to cool to room temperature, uncovered.

5. 5

   When the mixture has cooled to room temperature, cover and refrigerate.

6. 6

   The squash will be tasty in about 2 hours, but will improve in flavor if allowed to sit overnight.

7. 7

   This pickle will keep, covered and refrigerated, for about 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.