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© Meredith Corporation. All rights reserved. Used with permission.
In a large bowl combine squash and salt; toss to coat. Let stand at room temperature for 3 to 4 hours. Transfer squash to a colander set in sink. Rinse with cold water; drain.
Pack the squash cubes and oregano sprigs into hot, sterilized pint canning jars, leaving a 1/2-inch headspace.
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. Simmer, covered, for 10 minutes. Remove from heat. Remove and discard bay leaf.
Ladle the hot vinegar mixture over the squash, maintaining the 1/2-inch headspace. Evenly distribute whole spices among the jars. Wipe jar rims; adjust lids.
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.