Pickled Pattypan Squash for Winter (No Sterilizing)

Cooking method

1. Step 1:

   

   How do you pickle pattypan squash without sterilizing? Gather all your ingredients. Any pattypan squash works — different varieties, large or small — but small ones in assorted colors look prettiest in the jar.

2. Step 2:

   

   Wash the squash, pat them dry, and remove the stems. Cut large ones into several pieces.

3. Step 3:

   

   Bring water to a boil in a pot and add the squash.

4. Step 4:

   

   Cook for about 7 minutes after the water returns to a boil.

5. Step 5:

   

   While the squash cooks, make the marinade. Mix the water, salt, sugar, and vinegar. The recipe uses 6-9% table vinegar; if you have vinegar essence, dilute it with water 1:8. Stir well so the salt and sugar dissolve.

6. Step 6:

   

   Sterilize the jars however you like. I pour a little water into them and microwave for 5-7 minutes, but you can also sterilize them in the oven at 210°F (100°C) for about 30 minutes, or simply hold them over steam. Boiling the lids for 5 minutes is enough.

7. Step 7:

   

   Put dill heads or seeds into the jars.

8. Step 8:

   

   Add a garlic clove. If you like, add other spices and seasonings too: bay leaf, allspice, or chili pepper.

9. Step 9:

   

   Fill the jars with the squash.

10. Step 10:

    

    Pour the brine on top, up to the shoulders of the jar.

11. Step 11:

    

    Then top off to the neck with the boiling water the squash cooked in.

12. Step 12:

    

    Seal tightly with lids or a canning sealer. This preserve needs no sterilizing and keeps beautifully without a refrigerator.

13. Step 13:

    

    Come winter, this preserve will be a real treat. Enjoy!