Kick off a canning party with homemade heirloom tomato mix, a little vodka, and pickled veggie garnishes.
Recipe from Sara Foster, chef and author of Sara Foster's Southern Kitchen. "An overabundance of fast-growing yellow squash inspired my sister, Judy, to make these unusually gratifying sweet squash pickles. They can elevate anything from a simple dish of beans and rice to a fried egg sandwich. You can use any kind of summer squash, from sundrops to pattypans to zucchini.
Recipe: Judy's Pickled Squash