Pickled Baby Squash

Ingredients for Pickled Baby Squash

• 450g baby squash or courgette

• 6 sprigs fresh dill, divided

• 6 garlic cloves, smashed

• 240ml apple cider vinegar

• 1 tablespoon black peppercorns

• 1 tablespoon kosher salt

• 1 teaspoon sugar

How to make Pickled Baby Squash

Thinly slice squash into coins. 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.