Got a bunch of yellow squash that I have to use so I’m pickling. The yellow squash isn’t crunchy like a pickling pickle but it comes out pretty good and you can certainly pickle yellow squash when you have too many. I don’t do the formal canning because I expect to use what I made with-in a few months. This will stay fresh in the refrigerator for at least three months.

Ingredients for about 8 large servings

8 small/medium yellow squash – ends removed and cut in halves

1/2 onion sliced

3 oz fresh dill

3 cups water

3 cups white vinegar

3 cups rice wine vinegar

4 Tablespoons kosher salt

1 teaspoon celery seeds

1 Tablespoon + 1 teaspoon mustard seed

1 Tablespoon + 1 teaspoon crushed red pepper

4 Bayleaves

34 garlic cloves – chopped

1 Tablespoon + 1 teaspoon black peppercorns

1 Tablespoon sugar

Directions

Start with sterilized containers or bottles and fill them with the dill, squash and onions and set to the side.

In a sauce pot add the rest of the ingredients and put on medium high heat and slowly bring to a slow boil. Let it boil a few minutes.

Pour the hot liquid over the containers of squash and let it sit on the counter to it cools some.

After it’s cool cover and place in the refrigerator and enjoy in about a week.

These Yellow Squash Garlic Dill Pickles are Crazy Good paired with Carla Hall Inspired Hot Fried Cauliflower.