Courtesy of Better Homes and Gardens "Canning" available in Barnes' & Nobles

3 pounds of butternut squash cut into 3/4 inch cubes
2 Tablespoons (30ml) kosher salt
8 sprigs fresh oregano(BTW how long is a sprig, got it in the garden)
2.5 cups white wine vinegar( this is a Nomad black dot but apple cider vinegar is neutral)
1 cup honey
2 teaspoons fennel seeds
1 teaspoon crushed red pepper, I've got dried chiles from the garden
8 black peppercorns, optional?
3 cloves or garlic chopped
1 bay leaf

combine squash in salt in a large bowl, let sit for 4 hours then rinse it in a colander under cold water.
pack squash into 4 one pint hot sterilized canning jars leaving 1/2 inch headspace

in a stainless steel pan combine all other ingredients, bring to a boil while stirring, reduce heat to low and cook 10 minutes, remove the bay leaf

pour into the jars. Wipe jar rims, put lids on, process in a hot water bath 10 minutes. Remove from bath, make sure the lids seal, wait at least 3 weeks.

Have you made this recipe?

Not yet but I've got all the raw ingredients including a bumper crop of winter squash. I just need to buy a larger pan to boil the jars in.

gcg:
That looks like a fantastic recipe!

I like the fennel seed / oregano / whole peppercorn earthiness,
with the honey-sweetness,
the garlic savoriness,
and the hot pepper flake pungency.
Sour it up with the vinegar, and you've got a well-rounded pickle.
All bases are covered: Excellent.  
Do let us know.

The recipe looks great, I'm somewhat surprised at the timing of the water bath. The book with my pressure canner calls for much longer time and that's under presser.

Maybe it's the vinegar that makes the difference. I'd need to leave that out. so guess I'd have to do the longer timing still sound good.

Quoted from deblynn3

The recipe looks great, I'm somewhat surprised at the timing of the water bath. The book with my pressure canner calls for much longer time and that's under presser.

Maybe it's the vinegar that makes the difference. I'd need to leave that out. so guess I'd have to do the longer timing still sound good.

Deblyn, yes it is the vinegar. It creates a high acid level. If the food isn't acidic , you can't use the hot water bath method. This is also a pickle the squash isn't cooked so much as pickled. Pressure cooking instead would change the texture probably making it mushy. Not all recipes are for all types. Being a Nomad I naturally home in on Nomad type recipes.

So:
Tomorrow?

Maybe but it has to pickle for 3 weeks before I can taste it. Still wondering about the definition of a sprig of oregano though.

The recipe calls for 2 sprigs in each pint jar. Each sprig should be no taller than the jar, I reckon, even though they're pliable.
Fresh oregano is very, very pervasive. It tends to over-power a product, I learned the hard way. And the fact that there'll be vinegar in there means the herb's essential oil will be all the more extracted into the "brine". So I'd err on the side of meagerness/shortness.  

gcg: How's this going?

Still in bags on the counter.