So much squash! It’s pickle time.
Ingredients:
- 1 cup apple cider vinegar
- 1 cup water
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 2 large garlic cloves
- 2 teaspoons dill and/or mustard seeds
- 1 teaspoon black peppercorns
Directions:
- Bring vinegar, salt, water, sugar and garlic to a boil, simmer for two minutes
- Put spices into jars
- Pack jars with squash
- Pour in vinegar mixture and put lid on jars
Let sit for a few days for flavors to blend. Keep this in the refrigerator up to two months. (Because it’s not water bath canned it needs to be in the fridge.)
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