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Pickled Baby Squash

Name: Pickled Baby Squash
Ingredients: 1 pound baby squash or zucchini; 6 sprigs fresh dill, divided; 6 garlic cloves, smashed; 1 cup apple cider vinegar; 1 tablespoon black peppercorns; 1 tablespoon kosher salt; 1 teaspoon sugar

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
Thinly slice squash into coins. Place squash, 3 dill sprigs, and garlic in a 1-quart jar. Bring vinegar, peppercorns, salt, sugar, remaining 3 dill sprigs, and 1 cup water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour into jar with squash mixture. Cover, let cool slightly, and chill. Serve within 2 weeks.

Recipes sourced from Epicurious.com.

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