Sweet and Sour Pickles

Name: Sweet and Sour Pickles
Yield: 5 cups
Ingredients: 2 cups apple cider vinegar; 1/2 cup (packed) brown sugar; 10 whole cloves; 3 whole star anise pods; 2 tablespoons kosher salt; 1 tablespoon dried mustard powder; 1 tablespoon mustard seeds; 1/2 teaspoon black peppercorns; 2 medium yellow squash (about 1/2 pound), thinly sliced crosswise

Katherine Sacks5 cupsSource

condiment pickle squash anise side starter dinner vegetarian vegan gluten free dairy free 30 minutes or less make ahead simmer epicurious

Ingredients

2 cups apple cider vinegar

1/2 cup (packed) brown sugar

10 whole cloves

3 whole star anise pods

2 tablespoons kosher salt

1 tablespoon dried mustard powder

1 tablespoon mustard seeds

1/2 teaspoon black peppercorns

2 medium yellow squash (about 1/2 pound), thinly sliced crosswise

Method

Bring vinegar, brown sugar, cloves, star anise, salt, mustard powder, mustard seeds, peppercorns, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.

Place squash in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over squash. Let cool to room temperature, then cover and chill at least 2 hours before serving.