Pickled button squash are great on sandwiches, or try tossing them with rocket, toasted pine nuts and parmesan for a simple salad.

They look really pretty in a jar so they make a nice gift. You can also use the pickling solution for dressings.

Makes 4 x 300ml jars

Ingredients:

1kg button squash, sliced into 1-2mm rounds

1 brown onion, peeled and finely sliced

2 tsp salt

150ml white wine vinegar(I use LiraH Sweet Chardonnay Vinegar from Stanthorpe)

100ml water

80gm castor sugar

2tsp mustard seeds

2 cloves garlic, finely sliced

pinch saffron

1 tsp black peppercorns

8 fresh bay leaves

Method:

Toss the squash, onion and salt together in a colander and sit over a bowl for 1 hour.

Bring the vinegar, water, sugar, mustard seeds, saffron, peppercorns and garlic to the boil and simmer for 5 minutes.

Give the squash and onions a good press to remove any excess moisture and pack into 4 sterilised 300ml glass jars.

Bring the pickling mixture to the boil and pour into the jars, pressing down the squash with the back of a fork to make sure the vinegar gets evenly dispersed.

Tightly seal the jars with lids and refrigerate until required.