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Summer Squash Sandwich Stackers
Try these slices layered into sandwiches or in place of a cracker with some cheddar cheese.
About This Recipe
| Yield: | 8 |
| Active time: | 10 minutes |
| Total time: | 48 ours |
| Special equipment: | 1 quart-sized mason jar |
| This recipe appears in: | In a Pickle: Summer Squash Sandwich Stackers |
Ingredients
- 1 pound summer squash
- 1 cup distilled white vinegar
- 1 tablespoon pickling salt
- 4 lemon slices
- 1 teaspoon mustard seed
- 1 teaspoon dill seed
- 1/2 teaspoon black peppercorns
Procedures
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1
Wash and cut summer squash into 1/4 inch thick slices (a mandoline is a dream for a job like this). Set aside.
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2
Combine white vinegar and pickling salt with 1 cup water and bring to a boil.
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3
Place 2 lemon slices into the bottom of a quart jar. Add mustard seed, dill seed and peppercorns.
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4
Pack squash slices into the jar, getting them in as tightly as you can. You should be able to get the full pound of squash into the jar.
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5
Slowly pour hot brine into the jar over the squash, leaving 1/2 inch headspace.
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6
Gently tap jar to remove air bubbles and add more brine if necessary.
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7
Top jar with remaining two slices of lemon and apply lid and ring.
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8
Let jar sit on counter until cool. When jar is cool, place in refrigerator.
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9
Pickles can be eaten within 48 hours and will keep up to 2 months.
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