Pickled Yellow Summer Squash And Zucchini

1. 1

   1. Slice the zucchini and squash and onion as thin as possible

2. 2

   2. Brine the above mixture: Place in a covered large pot and cover with lots of salt and water. The water should taste very salty. Let sit for 1 hr or more (at this point they taste awesome and you could just serve this)

3. 3

   3. Combine the rest of the ingredients and simmer on the stove for 5 minutres. Cool, until warm (hot liquid will cook the veggies and ruin the crunch we are going for).

4. 4

   4. After bine as sat for around an hour, dump it - at this point the vegetables should taste excellent.

5. 5

   5. Pour vinegar mixture into the pot with vegetables. Cover and let this sit for at least a day. Because we are not jaring and heating, you should not keep these around forever (like they would even last).

* Per serving · 4 servings · Values may vary.