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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 pound baby squash or zucchini |
6 sprigs fresh dill, divided |
6 garlic cloves, smashed |
1 cup apple cider vinegar |
1 tablespoon black peppercorns |
1 tablespoon kosher salt |
1 teaspoon sugar |
Directions:
1. Thinly slice squash into coins. Place squash, 3 dill sprigs, and garlic in a 1-quart jar. Bring vinegar, peppercorns, salt, sugar, remaining 3 dill sprigs, and 1 cup water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour into jar with squash mixture. Cover, let cool slightly, and chill. Serve within 2 weeks.
2. calories 3 fat 0 g carbs 1 g Nutritional analysis provided by Bon Appétit
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