Ask me what I’d do with nearly any summer vegetable, and the answer is almost always the same: “Pickle it.” Yellow squash, pickle it. Green beans, pickle them. Cherries, pickle those too. It’s hard to beat the sharp tang and crisp snap of a good quick pickle, a fast and easy process that leaves them tasting of summer.
The trick is to put on just a little – just enough to make the flavor ‘pop’. If you can taste salt, you’ve put on way too much. Also, I find iodized salt just a bit bitter, so if you’re getting a bitter note try a sea salt, finely ground.