1 Butternut Squash
2 C. White Wine Vinegar
1 ½ C. Sugar
1 fresh or dried Chile Pepper, sliced crosswise or crushed
1 tsp. dried Mint
1 ½ tsp. – 2 tsp. Kosher or Fine Sea Salt
Sunflower Oil

3-4 sterilized ½ pint jars & lids

Slice the squash in half lengthwise. Scoop out the seeds and any stringy pulp and discard (or reserve the seeds for another use). Peel off the rind with a sharp paring knife and cut the squash halves in half again lengthwise, to yield 4 pieces. Slice each quarter crosswise into wedges about V4 inch thick and transfer to a large heatproof bowl. Combine the vinegar, sugar, chile pepper, mint, and salt in a medium saucepan and bring to a boil over medium heat. Stir once or twice to dissolve the sugar. Pour the boiling brine over the squash. Cover with a clean kitchen towel and let steep overnight. Drain the squash, reserving the brine. Return the brine to the saucepan and bring to a boil over medium-high heat. Boil vigorously for 2 minutes, then carefully add the squash. Return to a boil and boil until the squash is just beginning to soften, about 2 minutes—it should still be a little crunchy. Drain the squash and spread it out on clean kitchen towels to air-dry for a couple of hours. Pack the pieces tightly into the jars, leaving about l inch headspace. Pour enough oil over the squash to cover the pieces completely. Cover tightly with the lids and let stand at room temperature for 24 to 48 hours. Store in the refrigerator for up to 3 months. To serve, remove only as much as you plan to use and let it come to room temperature. Top off the jar with more oil as necessary7 to keep the remaining squash submerged. Variation: to preserve the squash in the brine rather than in oil, pack the pieces tightly in sterilized jars, leaving about 1 inch headspace. Pour the hot brine over the squash, taking care to cover all the pieces. Cover tightly with the lids and let come to room temperature. Store in the refrigerator for up to 3 months.