- 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
Wash and cut summer squash into 1/4 inch thick slices (a mandoline is a dream for a job like this). Set aside.
Combine white vinegar and pickling salt with 1 cup water and bring to a boil.
Place 2 lemon slices into the bottom of a quart jar. Add mustard seed, dill seed and peppercorns.
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.
Slowly pour hot brine into the jar over the squash, leaving 1/2 inch headspace.
Gently tap jar to remove air bubbles and add more brine if necessary.
Top jar with remaining two slices of lemon and apply lid and ring.
Let jar sit on counter until cool. When jar is cool, place in refrigerator.
Pickles can be eaten within 48 hours and will keep up to 2 months.