Pickled Baby SquashJonny Valiant
Recipe information
Total Time
25 minutes
Yield
Makes 1 quart
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
Preparation
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.
Nutrition Per Serving
calories 3 fat 0 g carbs 1 g
#### Nutritional analysis provided by Bon Appétit
