Black Bean Chili With Butternut Squash And Quick-Pickled Jalapeños
Whisk vinegar, sugar, and salt in a medium bowl until sugar is dissolved. Add jalapeños; toss to coat. Use just enough warm water to make sure the jalapeños are submerged. Let stand at room temperature, tossing occasionally, for at least 30 minutes and up to 2 hours. DO AHEAD: Pickled jalapeños can be made 1 day ahead. Cover and chill.