Active Time

　　15 minutes

　　Total Time

　　25 minutes, plus cooling time

　　These spiced-packed pickles are the perfect combination of tart and sweet, great for pre-dinner snacking or to top a sandwich. Yellow squash is delicious, but the brine also works well with cucumbers, zucchini, onions, or mushrooms.

　　

Ingredients

5 cups

　　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

　　

Step 1

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.

　　

Step 2

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.

　　Cooks' Note

　　Pickles can be chilled in a resealable container for up to 3 weeks.