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You can lick your fingers for the winter

Finger-Licking Pickled Pattypan Squash for Winter

Put up some crisp pickled pattypan squash for the season ahead! You can make this finger-licking winter favorite with either green or yellow squash—it doesn't really matter. Bright yellow pattypans look wonderfully colorful on the winter table, but tender green ones round out and brighten the winter pantry just as nicely and look every bit as pretty. The amounts given yield one 1-quart jar of finished squash. The squash weight is approximate, since different pattypans weigh different amounts.

MariaS

Recipe author

You can lick your fingers for the winter

Composition / ingredients

Servings:

Pattypan squash (maybe a little more)

350

Garlic

Mustard (seeds)

Pepper

Dill

Vinegar

Salt

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 8 % 1 g

Carbohydrates 83 % 10 g

50 kcal

GI: 36 / 0 / 64

Cooking method

Step 1:

Gather everything you need to make the pickled pattypan squash: the squash itself, dill (whatever you have—sprigs or flowering heads), garlic (optional), mustard seeds (I used white), and allspice berries. For the brine you'll also need salt, sugar, 9% vinegar, and water.
Step 2:

Put the spices, peeled garlic, and dill in the bottom of a clean jar. Other aromatics to taste are welcome here too—cherry or currant leaves, or horseradish, for instance.
Step 3:

Wash the pattypans well, trim off the stems, cut them into slices, and pack them into the jar as tightly as possible. Pour in boiling water and cover with a sterile lid. Let stand for 15 minutes, then pour the water back into a pot, bring it to a boil again, and pour it over the squash a second time. Let stand for another 15 minutes. Then drain the water into the pot once more, add the sugar and salt, and bring to a boil.
Step 4:

Add the vinegar straight to the jar. Pour the boiling brine over the squash and seal tightly with a lid. Turn the jar upside down, wrap it in a warm blanket, and leave it until completely cool. This preserve keeps just fine at room temperature in an apartment.

Extra spices and herbs will only add to the flavor of these pattypans, so if you like, use black peppercorns, coriander seeds, bay leaf, or parsley sprigs. If you cut the squash into reasonably small pieces, you can pack the jar more tightly and get more out of the batch.
Unless the author specifies otherwise, the vinegar in these recipes is 9% by default.
To make sure your summer's harvest keeps you happy all through the cold season, read up on the key rules, tips, and tricks for winter preserves.