Summer Squash Sandwich Stackers Recipe

Updated March 26, 2019

Try these slices layered into sandwiches or in place of a cracker with some cheddar cheese.

Recipe Details

Active 10 mins

Total 48 mins

Serves 8 servings

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Ingredients

Wash and cut summer squash into 1/4 inch thick slices (a mandoline is a dream for a job like this). Set aside.
Combine white vinegar and pickling salt with 1 cup water and bring to a boil.
Place 2 lemon slices into the bottom of a quart jar. Add mustard seed, dill seed and peppercorns.
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.
Slowly pour hot brine into the jar over the squash, leaving 1/2 inch headspace.
Gently tap jar to remove air bubbles and add more brine if necessary.
Top jar with remaining two slices of lemon and apply lid and ring.
Let jar sit on counter until cool. When jar is cool, place in refrigerator.
Pickles can be eaten within 48 hours and will keep up to 2 months.

1 quart-sized mason jar

Nutrition Facts
Servings: 8
Amount per serving
Calories	19
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 195mg	8%
Total Carbohydrate 3g	1%
Dietary Fiber 1g	3%
Total Sugars 2g
Protein 1g
Vitamin C 5mg	25%
Calcium 20mg	2%
Iron 0mg	2%
Potassium 119mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.