Find these mini summer veggies in markets this month. The toy-top shape makes them great for pickling whole. The spicy brine pairs perfectly with the mild squash flavor.
Cooking Light JUNE 2013
1. Combine first 12 ingredients in a medium saucepan; bring to a boil, stirring until sugar dissolves. Place 1 1/4 cups of the squash in a 1-quart canning jar; add tarragon, onions, and lemon. Add remaining squash to jar; top with hot vinegar mixture. Cover and seal. Refrigerate 2 days.
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