An easy and tasty way to use up some of your fresh, summer squash!

INGREDIENTS:

• 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

DIRECTIONS:

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.
2. Reduce heat to medium-low and simmer 10 minutes.
3. Place squash in a heatproof resealable container or jar (divide among several containers if necessary).
4. Pour hot brining liquid over squash.
5. Let cool to room temperature, then cover and chill at least 2 hours before serving.