Gently Pickled Summer Squash

Today, canning vegetables at home is mostly reasonable for farmers, I guess, who grow vegetables and need to preserve their harvest. Pickling, on the other hand, is a simple and quick cooking method for summer vegetables. Unlike many overwhelmingly spicy, salty, and vinegary store-bought pickles (they have to be that way for shelf life), homemade pickles can be forgivingly gentle. We can protect their natural flavors, texture, and most importantly, keep their nutrients! Make a few jars at a time, keep them refrigerated, and enjoy your cold, crunchy, refreshing, healthy, comforting vegetables — a great snack to survive Texas summer.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and pat dry summer squash and herbs. Slice the squash to bite-size pieces. Peel garlic cloves and slice them. Measure all spices, salt, sugar, and vinegar.

Step 2

Wash and heat your jars and lids. If your dishwasher has a mode for heat sanitizing, use it for the best results.

Step 3

Combine all marinade ingredients in a pot and place it over high heat.

Step 4

Divide the garlic and fresh herbs equally between your clean jars. Fill the jars with sliced squash to the top. Shake the jars lightly to compact the vegetables when needed.

Step 5

When marinade starts boiling, scoop the spices dividing them equally and pour the marinade into jars. Secure the lids. Leave the jars to cool down at room temperature for 24 hours. Keep them refrigirated after that.

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