Active Time

　　30 min

　　Total Time

　　3 days (includes time for flavors to develop)

　　The piquancy of little sweet-and-sour squash helps balance the lavishness of the creamed corn and okra stew. The surprise ingredient here is maple syrup: It adds a more rounded flavor to the pickles than sugar. A mixture of tiny green, yellow, and pattypan squash makes a visual impact, but slices of regular zucchini would be delicious, too.

　　

Ingredients

Makes about 6 cups

　　2 1/2 pounds baby summer squash

　　1 medium onion, cut crosswise into 1/4-inch-thick rings

　　2 cups cider vinegar

　　1 cup water

　　1/2 cup pure maple syrup (preferably dark amber)

　　1 teaspoon mustard seeds

　　8 whole allspice, slightly crushed

　　1/4 teaspoon hot red pepper flakes

　　

Step 1

Blanch squash and onion in a medium pot of well-salted boiling water 2 minutes. Immediately transfer with a slotted spoon to an ice bath to stop cooking. Let stand until cool, then drain and transfer vegetables to a large glass or ceramic bowl.

　　

Step 2

Bring remaining ingredients with 4 teaspoon salt to a boil in a nonreactive medium saucepan, then pour over vegetables. Put a plate with a 3-pound weight (such as 2 large cans) on top to keep vegetables submerged.

　　

Step 3

Cool, then chill (with weight) at least 3 days for flavors to develop.

　　Cooks' notes:

　　•If you can’t find baby squash, you can substitute small, tender zucchini or yellow squash, cut into 1/2-inch rounds.

　　•Pickled squash keeps, chilled, 2 weeks.