These summer squashes offer meatier flavor and texture than traditional cucumber pickles.

Ingredients

• 3/4 pound zucchini, cut into 1/4-inch-thick slices
• 3/4 pound yellow squash, cut into 1/4-inch-thick slices
• 2 teaspoons kosher salt, divided
• 1/2 cup thinly sliced sweet onion (such as Vidalia)
• 1 cup water
• 1 cup cider vinegar
• 1/4 cup maple syrup
• 1/4 to 1/2 teaspoon crushed red pepper

Preparation

1. Place a wire rack on a baking sheet. Arrange zucchini and squash slices on rack; sprinkle with 1 teaspoon salt. Let stand 30 minutes.
2. Rinse well under cold water; pat dry with paper towels.
3. Place zucchini, squash, and onion in a medium glass bowl.
4. Combine remaining 1 teaspoon salt, 1 cup water, and remaining ingredients in a small saucepan; bring to a boil, and pour over vegetables. Weigh down vegetables with a plate. Cover and refrigerate at least 2 hours or overnight.
5. Drain or serve with a slotted spoon.