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Sichuan Pickles

From: bonappetit.com
SERVES 4

2 Tbsp. sugar
1 Tbsp. kosher salt
1 Tbsp. Sichuan peppercorns or 1 tsp. crushed red pepper flakes
2 whole star anise
1 large summer squash, thinly sliced
1/2 cup unseasoned rice vinegar

Combine vinegar, sugar, salt, peppercorns, star anise, and ½ cup water; stirring until salt and sugar are dissolved. Pack squash into a 16-oz. glass jar. Pour brine over, cover jar, and chill pickles at least 24 hours and up to 2 weeks.

Pickled Corn

Preserve summer's golden ears of corn by pickling it in a spicy brine.
From: bonappetit.com

Combine

2 small dried chiles
1 seeded thinly sliced jalapeño
1/4 thinly sliced medium red onion
2 cups corn kernels (from about 2 ears)
1/4 cup fresh cilantro leaves with tender stems
1/4 cup fresh lime juice
1/4 teaspoon coarsely ground black pepper

in a heatproof 1-quart jar.

Bring to a boil the following:
1/2 cup white wine vinegar or apple cider vinegar
2 teaspoons kosher salt
1 teaspoon sugar
3/4 cup water

Pour over corn. Add water to cover, if needed.

Seal jar. Let cool; chill. Will keep up to 1 month.