- container
- small glass mason jar
- lid
- pickle pipe
Ingredients
- 1 yellow patty pan squash
- 1 padron pepper
- brine
Directions
- cut open pepper, remove seeds and placenta
- slice squash
- place in canning jar
- cover with brine
- 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.