Pickled Baby Squash Recipe

Pickled Baby Squash Recipe

  • 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
  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.
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