Quick Pickled Summer Squash

Quick Pickled Summer Squash

Altered from Bon Appétit, 2011

1 pound summer squash (including zucchini)

6 sprigs fresh dill, divided

6 garlic cloves, smashed

1 cup apple cider vinegar

1 cup water

1 tablespoon black peppercorns

1 tablespoon kosher salt

1 teaspoon sugar

Thinly slice squash into coins, chop into sticks, or dice, depending on intention. Place squash, 3 dill sprigs, and garlic in a 1-quart jar. Bring vinegar, peppercorns, salt, sugar, remaining 3 dill sprigs, and 1 cup water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour into jar with squash mixture. Cover, let cool slightly, and chill. Serve within 2 weeks.