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Sweet and Sour Pickles

['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']

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

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