Pickled Baby Pattypan Squash

Pickled Baby Pattypan Squash Recipe
Photo: Johnny Autry; Styling: Cindy Barr
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.


Serves 8 (serving size: about 1/3 cup)
Total time: 48 Hours, 14 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 14 Minutes
Total: 48 Hours, 14 Minutes

Nutritional Information

Calories 16
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.8 g
Carbohydrate 3.5 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 75 mg
Calcium 17 mg


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


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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Tiffany Vickers Davis,

Cooking Light

June 2013
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