Once you start making them, you begin to see pickle potential in just about everything. That—and an overabundance of fast-growing yellow squash—is what inspired my sister, Judy, to make these unusually gratifying sweet squash pickles. I call for yellow squash here, but you can use any kind of summer squash, from Sundrops and pattypans to zucchini.

　　

Ingredients

makes about 4 pints

　　2 pounds small yellow or other summer squash, sliced into 1/4-inch rounds

　　1 onion, thinly sliced

　　2 red or green bell peppers, cored, seeded and chopped

　　2 tablespoons kosher salt

　　3 cups sugar

　　2 1/2 cups apple cider vinegar

　　2 teaspoons mustard seeds

　　2 teaspoons celery seeds

　　

Step 1

Place the squash, onion, and bell peppers in a colander, sprinkle with salt, and let drain, covered, for about 1 hour at room temperature. Do not rinse.

　　

Step 2

If preserving the pickles, sterilize four 1-pint heat-tempered canning jars (see Know-how, page 291).

　　

Step 3

Tightly pack the squash, onion, and peppers, alternating layers of vegetables, in the hot jars, leaving about 1/2 inch of headspace to ensure a proper seal.

　　

Step 4

Combine the sugar, vinegar, mustard seeds, and celery seeds in a large pot over high heat and bring to a boil, stirring until the sugar dissolves, for about 1 minute. Pour the hot liquid over the vegetables, maintaining the 1/2-inch headspace.

　　

Step 5

For refrigerator pickles, seal the jars tightly and refrigerate for 2 weeks to allow the flavors to develop before serving. Store in the refrigerator until ready to serve, or for up to 1 month.

　　

Step 6

For preserved pickles, process in a hot water bath for about 15 minutes to vacuum-seal (see Know-how, page 291). Let cool to room temperature, check the seal, and store in a cool, dark place until ready to serve, or for up to 6 months. Refrigerate after opening.

　　Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.