Pattypan Pickles
From Local Kitchen.- Ingredients:
- 1 and 1/2 lbs pattypan squash, or a mix of yellow & green (zucchini) summer squash (about 4 cups sliced)
- 2 Tbsp pickling salt
- Flavoring, per jar:
- 1 garlic clove
- 1 quarter-sized slice of fresh ginger
- 1 3-inch strip of lemon zest
- 1/4 tsp black peppercorns
- 1/4 tsp coriander seeds
- 1/4 tsp chile flakes
- 1 small dried Thai pepper
- Brine:
- 1 cup water
- 1/2 cup white vinegar (at least 5% acidity)
- 1/2 cup cider vinegar (at least 5% acidity)
- 1 1/2 Tbsp pickling salt
- 1/2 Tbsp raw sugar
Scrub the squash and slice into 1/4-inch slices. If the pattypans are large, slice in half horizontally (‘open’ the flying saucer) and remove the seeds before slicing. Layer in a large bowl and sprinkle the 2 tbsp salt over the layers; allow to rest for about 3 hours to leach excess water out of the squash.
Prepare canner, jars and lids. Add brine ingredients to a medium saucepan and bring to a boil over high heat. Maintain at a low boil.
Drain the squash and rinse well in cool water. To a clean, cool pint jar add flavorings and pack squash slices in, tightly, but leaving room for brine to permeate the pieces (the amount above should just fill two pint jars). Pour boiling brine into the jar, filling to 1/2-inch headspace. Wipe rim, affix lid and add to the water bath. Repeat with the next pint jar and then process both jars in a boiling water bath for 15 minutes.
Yields 2 pints pickles.