Preserving the seasons is one of our favorite things to do. You've probably made pickles... but how about using squash?
For the recipe:
- half a butternut squash, diced in 1/2 inch cubes
- 100 grams apple cider vinegar
- 100 grams water
- 1 tablespoon sea salt
- 1 teaspoon sugar
- 1/2 teaspoon of black peppercorns
- 1 garlic clove, sliced
- 1 bay leaf
- smallest pinch of nutmeg
Makes one 8 oz jar
Bring the water, vinegar, salt and sugar to a simmer in a pot.
In the meantime, place the rest of the ingredients in a jar.
Pour the simmered water vinegar mixture over the squash and spices.
Refrigerate one week before enjoying!