Marinated Pattypan Squash
Description
A canning recipe without unnecessary complications. Ingredient amounts are calculated for a 1-liter container. Colorful pattypan squash practically beg to be put in jars, but there is one catch! They are extremely finicky, and preserves made with them often “burst” during storage. To avoid this, try simmering pieces of the vegetables in a fragrant marinade with various spices added, and only then can them. This way they will keep for about a year in a cool place without problems. You can choose any variety of pattypan squash. Store in a cool, dark place.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the pattypan squash in water and trim the stems from both ends. Peel the garlic cloves and rinse them as well.
- 2
Step 2
Pour hot water into a container, add salt and peppercorns, slice the garlic cloves and add them to the container. I was making a double batch of marinade, so I used twice as much of the ingredients. Bring the liquid to a boil in a saucepan and reduce the heat to the lowest setting.
- 3
Step 3
Pour in the vinegar and neutral vegetable oil and simmer for 1 minute. Do not simmer any longer, or the vinegar will evaporate. The marinade is completely ready! If you like, you can add a little sugar and other spices and seasonings. You may also replace 6% vinegar with apple cider vinegar—the preserve will be more flavorful and aromatic.
- 4
Step 4
While the liquid is coming to a boil, cut the pattypan squash into large pieces. If they are small, you can simply cut them in half or into quarters.
- 5
Step 5
Place them in the marinade and bring the liquid in the pot to a boil. Cover with a lid, reduce the heat, and simmer for 8–10 minutes over moderate heat. Be careful not to overcook them—they should be fully cooked but still hold their shape.
- 6
Step 6
Carefully fill the jar to the top with pattypan squash and pour in the marinade so it fully covers them. From the bottom of the container, place garlic slices and peppercorns into the jars.
- 7
Step 7
Scald the lid with boiling water and screw it on tightly. Let the jars cool to room temperature and store them until winter, so you can enjoy delicious pickled pattypan squash when the cold weather comes. Enjoy your meal!