Sweet and Sour Pattypan Squash and Green Beans

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.