Pickled Baby Squash

Ingredients

• 1 cup apple cider vinegar 
• 1 tablespoon peppercorns black
• 6 sprigs optional: dill fresh divided
• 6  garlic clove smashed
• 1 tablespoon kosher salt 
• 1 pound baby squash 
• 1 teaspoon sugar 

Equipment

• sauce pan

Directions

1. Thinly slice squash into coins.
2. Place squash,3 dill sprigs, and garlic in a 1-quart jar. Bringvinegar, peppercorns, salt, sugar, remaining3 dill sprigs, and 1 cup water to a boil ina small saucepan, stirring to dissolve saltand sugar.
3. Pour into jar with squash mixture.Cover, let cool slightly, and chill.
4. Servewithin 2 weeks.
5. calories 3 fat 0 g carbs 1 g
6. Bon Appétit