Pickled Baby Squash
A crisp and tangy pickled vegetable dish made with fresh baby squash or zucchini, flavored with dill and garlic in a vinegar brine. Perfect as a condiment or side dish.
4 servings
30 min
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Ingredients
- •1 pound baby squash or zucchini
- •6 sprigs fresh dill
- •6 cloves garlic
- •1 cup apple cider vinegar
- •1 tablespoon black peppercorns
- •1 tablespoon kosher salt
- •1 teaspoon sugar
Cooking Instructions
- 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.
30 min
