I had an abundance of squash this weekend and with squash not being one of my favorite things to eat, I wondered what the heck I was going to do with it. And yes, the copious squash came from Ms. Becky. I decided fairly quickly that I would whip up summer salad, so I got Ms. Becky on the phone and jotted down the recipe.
|"Oh honey, that recipe is about a hundred years old. Like me."|
1/3 cup white vinegar
1/3 cup water
2 tablespoons sugar
1/2 tablespoon salt
1/8 tablespoon pepper
I actually tripled this recipe to make 5 jars. I poured all of the ingredients, except the vegetables, in a bowl until the salt and sugar dissolved. Then I filled the jars up with the thinly sliced veggies, poured the vinegar mixture in to the top, stuck a lid on and left it in the refrigerator for twenty-four hours before eating. It's the perfect cold, sweet and salty summer snack. You won't see me grilling squash this summer.