Winter Squash Pickles

This strong pickle brine is a way for the squash to wear a different set of flavors without losing its great texture. Steaming the slices first ensures that they are tender but stay sturdy, and that they will absorb the brine.

No need to peel the squash; the peel helps the flower-shaped slices that result from cutting the '“wavy” sides of the squash crosswise stay intact, and is often tender enough to eat.

makes 1 quart

1 large acorn squash, about 2 pounds, scrubbed

1 quart apple cider vinegar

2 cups sugar

1 tablespoon powdered mustard

1 tablespoon brown mustard seeds

1 1/2 teaspoons turmeric

1 teaspoon ground cumin

pinch of hot red pepper

Cut the squash in half lengthwise. Remove the seeds and fibers from the cavity, then cut each half crosswise into 1/2-inch-thick slices.

Fill a medium saucepan with just under 1 inch of water. Place a steamer basket on top and layer the squash in the basket. Cover the pan. Bring the water to a simmer over medium heat and steam the squash until knife-tender but not mushy, about 10 minutes.

Meanwhile, bring the vinegar, sugar, powdered mustard, mustard seeds, turmeric, cumin, and red pepper flakes to a quick boil in a small saucepan over high heat. Turn the heat down and simmer for a few minutes to develop the flavors. Cover to keep warm and set aside.

Life the steamer basket out of the pan. Discard the water and immediately put the squash back directly into the pan. Cover with the hot brine. Weight down any floating pieces of squash with a smaller pot lid or cover them with a piece of parchment paper. Let cool to room temperature.

You can serve the pickles right away or refrigerate in the brine in a covered container for up to 1 month.

From The Nimble Cook by Ronna Welsh