Summer Squash Sandwich Stackers Recipe – a delicious recipe with summer, white vinegar, pickling salt, lemon slices, dill, black peppercorns. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash and cut summer squash into 1/4 inch thick slices (a mandoline is a dream for a job like this). Set aside.
2
Combine white vinegar and pickling salt with 1 cup water and bring to a boil.
3
Place 2 lemon slices into the bottom of a quart jar. Add mustard seed, dill seed and peppercorns.
4
Pack squash slices into the jar, getting them in as tightly as you can. You should be able to get the full pound of squash into the jar.
5
Slowly pour hot brine into the jar over the squash, leaving 1/2 inch headspace.
6
Gently tap jar to remove air bubbles and add more brine if necessary.
7
Top jar with remaining two slices of lemon and apply lid and ring.
8
Let jar sit on counter until cool. When jar is cool, place in refrigerator.
9
Pickles can be eaten within 48 hours and will keep up to 2 months.
41
kcal
Calories
10
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound summer squash, 1 cup distilled white vinegar, 1 tablespoon pickling salt, 4 lemon slices, and more.
Yes, Summer Squash Sandwich Stackers Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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