BTrem

Yellow Patty Pan Squash

container
small glass canning jar
lid
pickle pipe

Ingredients

Directions

  1. cut open pepper, remove seeds and placenta
  2. slice squash
  3. place 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.