Spicy-Sweet Pickled Butternut Squash

Spicy-Sweet Butternut Squash
Chop up a few of these sweet but savory pickled squash chunks and add them to a brown rice or wild rice pilaf. The nuttiness of the rice gets a tangy boost from the pickles.
Prep: 1 hour Cook: 10 minutes
Stand: 3 to 4 hours + 3 weeks Process: 10 minutes
 5 pounds butternut squash (about 2 large), peeled, seeded, and cut into 3/4-inch cubes. (should even out to about 3 pounds)
2 tablespoons kosher salt
8 sprigs fresh oregano
2.5 cups white wine vinegar
1 cup honey
2 teaspoons fennel seeds
1 teaspoon crushed red pepper
8 black peppercorns
3 cloves garlic, coarsley chopped
1 bay leaf

1. In a large bowl, combine squash and salt; toss to coat. Let stand at room temperature for 3-4 hours. Transfer squash to a colander and rinse with cold water; drain.
2. Pack the squash cubes into hot, sterilized,  PINT canning jars, leaving 1/2-inch headspace.
3. In a large stainless-steel, enamel, or nonstick heavy pot, combine vinegar, honey, fennel seeds, crushed red pepper, peppercorns, garlic, and bay leaf. Bring to boiling over medium-high heat, stirring until honey dissolves; reduce heat to low and simmer, covered, for 10 minutes. Remove from heat. Remove and discard bay leaf.
4. Ladle the hot vinegar mixture over the squash, maintaining 1/2-inch headspace. Evenly distribute whole spices among the jars. Wipe jar rims; adjust lids.
5. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Allow to stand at room temperature for 3 weeks before serving.

Makes 4 pints. Per 1/4 cup: 56 cal., og fat (0g sat. fat), 0mg chol., 94mg sodium, 13g carb., 1g fiber, 0g pro.