Summer squash and cucumber refrigerator pickles

  • 3 small cucumbers

  • 3 small summer squash or zucchini 

  • 1 cup apple cider vinegar

  • 1 cup water

  • 1 tbs sugar or honey

  • 1 tsp kosher salt

  • 4 large garlic cloves, cut in half lengthwise

  • 1 tsp black peppercorns

  • 2 tsp mustard seeds

  • 2 tsp coriander seeds 

  • a few pinches red pepper flakes

  • 4 sprigs fresh dill 

Cut the vegetables into 1/4 inch rounds. 

Pack vegetables into two pint sized glass canning jars. Tuck 2 garlic cloves, 1 red pepper and 2 sprigs dill (if using) into each jar. 

Bring the vinegar, water, salt, sugar and spices to a boil.  Pour the mixture over the vegetables, covering them, but leaving at least 1/4 inch headspace. Tighten lids on the jars, and let sit at room temperature for a few hours, then place in the fridge. Let sit in fridge for at least 24 hours before eating.

 
SummerDavid DiLorenzoZucchini, Cucumbers