Slice summer squash, sweet onion, red pepper. Toss with a tablespoon of salt and let drain in a colander or strainer over a bowl in the fridge for an hour or so. In each jar, add about a tablespoon of fresh dill and a teaspoon of mustard seeds, You could add sliced red chili peppers. For the pickle solution: In a small pot, bring 1 cup white wine vinegar, 1 cup rice wine vinegar, 1/3 c sugar, 1 t kosher salt to a boil until sugar dissolves. Layer squash in jars, then top off with liquid.