Summer Squash Sandwich Stackers

Try these slices layered into sandwiches or in place of a cracker with some cheddar cheese.

Summer Squash Sandwich Stackers

About This Recipe

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


  • 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


  1. 1

    Wash and cut summer squash into 1/4 inch thick slices (a mandoline is a dream for a job like this). Set aside.

  2. 2

    Combine white vinegar and pickling salt with 1 cup water and bring to a boil.

  3. 3

    Place 2 lemon slices into the bottom of a quart jar. Add mustard seed, dill seed and peppercorns.

  4. 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.

  5. 5

    Slowly pour hot brine into the jar over the squash, leaving 1/2 inch headspace.

  6. 6

    Gently tap jar to remove air bubbles and add more brine if necessary.

  7. 7

    Top jar with remaining two slices of lemon and apply lid and ring.

  8. 8

    Let jar sit on counter until cool. When jar is cool, place in refrigerator.

  9. 9

    Pickles can be eaten within 48 hours and will keep up to 2 months.


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