Pickled Summer Squash or Green Beans
Delicious as a refrigerator pickle! Also great for canning to store for the winter!
2 pounds sliced patty pan, other summer squash, or whole green beans with ends trimmed
2½ cups apple cider vinegar
2½ cups water
¼ cup kosher salt
2 tablespoons raw sugar (can substitute granulated white sugar if necessary)
Additional Ingredients Per Pint:
1 dill head or 2 teaspoons whole dill seed
2 cloves garlic, peeled
½ teaspoon black peppercorns
½ teaspoon mustard seed (not ground mustard)
½ teaspoon crushed red pepper flakes
¼ teaspoon coriander seeds (not ground coriander)
Load each jar with the additional per-jar ingredients and pile on the sliced squash or trimmed beans over the spices. Set aside.
Bring the apple cider vinegar, water, salt, and sugar to a boil in a saucepan. Pour over the squash/beans in the jars to within ¼-inch of the tops of the jars. Wipe the rims, fix new two-piece lids in place to finger-tip tightness, and process for 10 minutes. Carefully transfer to a rack to allow to cool completely. Remove the rings, wipe down, label, and store in a cool, dark place for up to a year. If there are any that don’t seal, refrigerate immediately after processing. Let the pickles sit for 2 to 3 weeks before cracking open and eating!
