Pickled Baby Pattypan Squash

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.

Yield: Serves 8 (serving size: about 1/3 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 14 Minutes
Total: 14 Minutes

Nutritional Information

Amount per serving
  • Calories: 16
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.8g
  • Carbohydrate: 3.5g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 75mg
  • Calcium: 17mg

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

Preparation

  1. 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.
Note:

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.

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