BTrem

Green Patty Pan Squash

Ingredients

Directions

  1. cut open pepper, remove seeds and placenta
  2. cut squash into roughly 1/4-inch slices
  3. place squash and pepper in canning jar
  4. cover with brine
  5. seal

Notes

Store in a cool place for about two weeks. As with most (all?) summer squash ferments, fermenting time needs to be kept short.