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Sweet and Sour Pattypan Squash and Green Beans

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 8 cups (serving size: 1/4 cup)
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

Nutrition Information

  • calories 86
  • caloriesfromfat 2 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.5 g
  • carbohydrate 21.1 g
  • fiber 0.4 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 385 mg
  • calcium 13 mg

How to Make It

  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.