Sweet and Sour Pattypan Squash and Green Beans

Sweet and Sour Pattypan Squash and Green BeansRecipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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.


8 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.

Note: Squash mixture can be evenly divided among 4 (1-pint) jars. Store in refrigerator up to 1 week.