Quick Pickled Squash
Yields: about 4 cups
  • 2 medium yellow squash, cut into ¼-inch-thick rounds
  • 1½ teaspoons mustard seed
  • 1 teaspoon chopped fresh dill
  • 2 dried bay leaves
  • 2 cups water
  • ½ cup distilled white vinegar
  • 2 tablespoons sugar
  1. In a 32-ounce glass jar with a tight-fitting lid, combine squash, mustard seed, dill, and bay leaves.
  2. In a small stockpot, bring 2 cups water, vinegar, and sugar to a boil over high heat; pour hot liquid into jar. Seal with lid, and let stand until cool. Refrigerate until cold, and store for up to 2 weeks.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/grilled-eggplant/