2.5 lbs summer squash of your choice, thinly sliced
2 tsp pickling salt
3 cups white wine vinegar
2 tbsp garlic, chopped
8 sprigs basil leaves, torn in half
In a bowl, add squash, garlic, basil and salt and toss well.
Pack the squash in mason jars and top with vinegar.
Process sealed jars in a boiling hot water bath for 10 minutes.
Store in refrigerator for 1 week before eating. May be stored in refrigerator up to 3 weeks.