What's more Southern than canning a whole mess of produce? We've got a simple Three-Step Guide to Puttin' Up that will teach you the ropes, and recipes to make the most of your pickled veggies. This weekend is the perfect time to host a canning party, so invite all your friends over to practice this time-honored Southern tradition, and serve this Pickled Squash Quesadilla for inspiration.
Pickled Summer Squash Quesadillas
1/2 cup freshly shredded pepper Jack cheese
1 soft taco-size flour tortilla
2 tablespoons chopped Judy's Pickled Squash
1 teaspoon chopped fresh cilantro
1/2 teaspoon finely chopped jalapeño pepper
Sprinkle cheese on 1 side of tortilla; top with Judy's Pickled Squash, cilantro, and jalapeño pepper. Fold in half. Cook in a lightly greased nonstick skillet over medium-high heat 1 to 2 minutes on each side or until golden. Cut into wedges, and serve with sour cream.