Summer squash and cucumber refrigerator pickles
3 small cucumbers
3 small summer squash or zucchini
1 cup apple cider vinegar
1 cup water
1 tbs sugar or honey
1 tsp kosher salt
4 large garlic cloves, cut in half lengthwise
1 tsp black peppercorns
2 tsp mustard seeds
2 tsp coriander seeds
a few pinches red pepper flakes
4 sprigs fresh dill
Cut the vegetables into 1/4 inch rounds.
Pack vegetables into two pint sized glass canning jars. Tuck 2 garlic cloves, 1 red pepper and 2 sprigs dill (if using) into each jar.
Bring the vinegar, water, salt, sugar and spices to a boil. Pour the mixture over the vegetables, covering them, but leaving at least 1/4 inch headspace. Tighten lids on the jars, and let sit at room temperature for a few hours, then place in the fridge. Let sit in fridge for at least 24 hours before eating.
