I keep finding new ways to use all the zucchini and yellow squash in my garden. These are great because they will be ready in an hour, or you can marinate overnight, too.
Almost Instant Pickled Summer Squash
4 small zucchini
4 small yellow squash
1/2 cup chopped celery
1 small red onion, finely chopped
1 small red bell pepper, chopped
1 cup sherry wine vinegar
1/2 cup granulated sugar
1/3 cup olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1. Slice the zucchini and yellow squash paper thin. Place in a large, shallow bowl along with the celery, red onion, and bell pepper.
2. Combine the remaining ingredients in a saucepan. Bring to a boil to dissolve sugar. Pour over vegetables while still hot. Cover and marinate at room temperature for one hour, or chill overnight. Drain and serve.