Sweet and Sour Pattypan Squash and Green Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Serve these pickles with cocktails or with grilled poultry or fish. This recipe makes four (one-pint) jars—enough to keep and give away to friends and neighbors. Ingredients:
1/2 pound green beans, trimmed |
2 cups seasoned rice vinegar |
2 cups white vinegar |
2/3 cup sugar |
1 teaspoon salt |
5 cups halved yellow baby pattypan squash (about 1 1/2 pounds) |
3 tablespoons thinly sliced shallots |
1 tablespoon sesame seeds |
1/2 teaspoon crushed red pepper |
12 black peppercorns |
12 cilantro sprigs |
4 garlic cloves, crushed |
4 (1/4-inch-thick) slices peeled fresh ginger |
Directions:
1. Cook green beans in boiling water 1 minute. Drain and plunge beans into ice water; drain.
2. Combine rice vinegar and next 3 ingredients (through salt) in a medium saucepan; bring to a boil. Cook until sugar dissolves.
3. Combine beans, squash, and remaining ingredients in a large bowl. Pour hot vinegar mixture over squash mixture. Toss well. Cover and refrigerate 8 hours, stirring occasionally.
4. Note: Squash mixture can be evenly divided among 4 (1-pint) jars. Store in refrigerator up to 1 week.
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