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Summer Squash Sandwich Stackers

Summer Squash Sandwich Stackers
For 44 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and fodmap friendly recipe has 19 calories, 1g of protein, and 0g of fat per serving. This recipe serves 8. Head to the store and pick up peppercorns, summer squash, pickling salt, and a few other things to make it today. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Wash and cut summer squash into 1/4 inch thick slices (a mandoline is a dream for a job like this). Set aside.
Ingredients you will need
Summer SquashSummer Squash
Equipment you will use
MandolineMandoline
2
Combine white vinegar and pickling salt with 1 cup water and bring to a boil.
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Distilled White VinegarDistilled White Vinegar
WaterWater
SaltSalt
3
Place 2 lemon slices into the bottom of a quart jar.
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LemonLemon
4
Add mustard seed, dill seed and peppercorns.
Ingredients you will need
Mustard SeedsMustard Seeds
PeppercornsPeppercorns
Dill SeedDill Seed
5
Pack squash slices into the jar, getting them in as tightly as you can. You should be able to get the full pound of squash into the jar.
Ingredients you will need
SquashSquash
6
Slowly pour hot brine into the jar over the squash, leaving 1/2 inch headspace.
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SquashSquash
BrineBrine
7
Gently tap jar to remove air bubbles and add more brine if necessary.
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BrineBrine
8
Top jar with remaining two slices of lemon and apply lid and ring.
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LemonLemon
9
Let jar sit on counter until cool. When jar is cool, place in refrigerator.
10
Pickles can be eaten within 48 hours and will keep up to 2 months.
Ingredients you will need
PicklesPickles

Equipment

DifficultyHard
Ready In45 m.
Servings8
Health Score2
Dairy FreeGluten FreeLow FodmapVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo VegetarianFodmap Friendly
Dish TypesSide Dish
Occasions4th Of JulySummer
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