- 12 ounces butternut squash, peeled and cut into 1/8-inch-thick slices
- 1/4 sweet onion, thinly sliced
- 6 dried pequin chiles, or other small dried chiles
- 3/4 cup white vinegar
- 1/2 cup water
- 2 teaspoons sugar
- 1 teaspoon salt
How to make this recipe
Cook the squash in a medium pot of salted boiling water for 2 minutes. Drain in a colander and run under cold running water until cool. Drain well.
Pack the squash, onions and chiles in a 4-cup container.
Put the vinegar, water, sugar and salt in a small pot and bring to a boil over moderately high heat. Boil, stirring, until sugar and salt are dissolved. Pour the boiling vinegar over the squash mixture. Let cool completely, then seal tightly and refrigerate for 1 day before serving.
The pickled butternut squash can be made up to 1 week ahead and refrigerated in an airtight container.
Tiny pequin chiles can be found in some Latin American and spice markets. Any small dried chile may be substituted.