Pickled Summer Squash



  • 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.