Sweet and Sour Pattypan Squash and Green Beans

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.

Yield: 8 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 86
  • Calories from fat: 2%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 21.1g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 385mg
  • Calcium: 13mg

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

Preparation

  1. 1. Cook green beans in boiling water 1 minute. Drain and plunge beans into ice water; drain.
  2. 2. Combine rice vinegar and next 3 ingredients (through salt) in a medium saucepan; bring to a boil. Cook until sugar dissolves.
  3. 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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