Pickled Baby Squash
['1 pound baby squash or zucchini', '6 sprigs fresh dill, divided', '6 garlic cloves, smashed', '1 cup apple cider vinegar', '1 tablespoon black peppercorns', '1 tablespoon kosher salt', '1 teaspoon sugar']
Thinly slice squash into coins. Place squash, 3 dill sprigs, and garlic in a 1-quart jar. Bring vinegar, peppercorns, salt, sugar, remaining 3 dill sprigs, and 1 cup water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour into jar with squash mixture. Cover, let cool slightly, and chill. Serve within 2 weeks.
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