for 1500 g

Squash

5 dl	apple vinegar
5 dl	water
150 g	cane sugar
1	red chilli pepper, deseeded, cut into rings
1 tbsp	fennel seeds
2	cinnamon sticks
3	cloves
½ tsp	turmeric
1 tsp	salt
800 g	squash (e.g. Hokkaido with the skin on), cut into approx. 1 cm slices

How it's done

Squash

Pour the vinegar into a pan along with all the other ingredients up to and including the salt, bring to the boil while stirring occasionally. Add the squash, cover and simmer over a medium heat for approx. 20 mins. until just soft. Remove the squash with a slotted spoon, transfer to the prepared jars.

To pickle

Bring the pickling liquid to the boil once again, pour the boiling hot liquid over the squash to cover. Seal the jars immediately, leave to cool on a towel.

Show complete recipe