These summer squashes offer meatier flavor and texture than traditional cucumber pickles.
3/4 pound zucchini, cut into 1/4-inch-thick slices
3/4 pound yellow squash, cut into 1/4-inch-thick slices
2 teaspoons kosher salt, divided
1/2 cup thinly sliced sweet onion (such as Vidalia)
1 cup water
1 cup cider vinegar
1/4 cup maple syrup
1/4 to 1/2 teaspoon crushed red pepper
How to Make It
Place a wire rack on a baking sheet. Arrange zucchini and squash slices on rack; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Rinse well under cold water; pat dry with paper towels. Place zucchini, squash, and onion in a medium glass bowl.
Combine remaining 1 teaspoon salt, 1 cup water, and remaining ingredients in a small saucepan; bring to a boil, and pour over vegetables. Weigh down vegetables with a plate. Cover and refrigerate at least 2 hours or overnight. Drain or serve with a slotted spoon.
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