Yield: 1/2 gallon

Kousa squash
garlic cloves or garlic scapes
6 whole peppercorns
1 1/2 c water
2 tsp. salt
2 tbsp. honey
fresh rosemary
fresh marjoram
1/2 c red wine vinegar

Cut Kousa and garlic into thin slices
Place Kousa, garlic and peppercorns in a jar
Blend the rest of the ingredients
Pour over Kousa, garlic and peppercorns
Cover & shake
Let sit for three days before eating

Recipe by Tory Dolben