Pickled Butternut Squash

Directions

1. 1
   Cook the squash in a medium pot of salted boiling water for 2 minutes.
2. 2
   Drain in a colander and run under cold running water until cool.
3. 3
   Drain well.
4. 4
   Pack the squash, onions and chiles in a 4-cup container.
5. 5
   Put the vinegar, water, sugar and salt in a small pot and bring to a boil over moderately high heat.
6. 6
   Boil, stirring, until sugar and salt are dissolved.
7. 7
   Pour the boiling vinegar over the squash mixture.
8. 8
   Let cool completely, then seal tightly and refrigerate for 1 day before serving.