Pickled Baby Pattypan Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Find these mini summer veggies in markets this month. The toy-top shape makes them great for pickling whole. The spicy brine pairs perfectly with the mild squash flavor. Ingredients:
1 1/2 cups white vinegar |
1 1/2 cups water |
1/3 cup sliced shallots |
1 tablespoon kosher salt |
1 tablespoon sugar |
1 tablespoon black peppercorns |
1 teaspoon white peppercorns |
1 teaspoon coriander seeds |
1 teaspoon mustard seeds |
1/2 teaspoon crushed red pepper |
3 garlic cloves, crushed |
1 bay leaf |
2 1/2 cups baby pattypan squash, divided |
4 tarragon sprigs |
4 green onions (green parts only), halved lengthwise |
1 lemon wedge |
Directions:
1. Combine first 12 ingredients in a medium saucepan; bring to a boil, stirring until sugar dissolves. Place 1 1/4 cups of the squash in a 1-quart canning jar; add tarragon, onions, and lemon. Add remaining squash to jar; top with hot vinegar mixture. Cover and seal. Refrigerate 2 days.
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