The piquancy of little sweet-and-sour squash helps balance the lavishness of the creamed corn and okra stew. The surprise ingredient here is maple syrup: It adds a more rounded flavor to the pickles than sugar. A mixture of tiny green, yellow, and pattypan squash makes a visual impact, but slices of regular zucchini would be delicious, too.
Cooks' notes:
•If you cant find baby squash, you can substitute small, tender zucchini or yellow squash, cut into 1/2-inch rounds.
•Pickled squash keeps, chilled, 2 weeks.
