Pattypan Squash, Marinated in Pieces
Description
Perfect for winter preserves. A wonderful appetizer for any occasion, and it takes very little time to make! I recommend using yellow pattypan squash that are not too overripe; you can use any fresh herbs you like. If your pattypan squash are small, you can pickle them whole. My pattypan squash have large seeds, so I will cut out the center. Do not use overly mature fruit, as they will already have thick skin and spongy flesh. This recipe has never let me down—I hope you will enjoy it too! The specified amount of ingredients yields two 500 ml jars.
Instructions
- 1
Step 1
Prepare all ingredients according to the list.
- 2
Step 2
Wash the pattypan squash, trim off the stems, and cut lengthwise into segments. Use a knife to remove the center with the large seeds. If the pieces are large, you can cut them in half.
- 3
Step 3
Rinse the herbs. I have horseradish leaves, currant leaves, dill umbels, parsley sprigs, herbs, and coriander seeds. Peel the garlic, remove the seeds from half a hot pepper, and cut it in half. If the pod is large or you don't like very spicy appetizers, you can add 1–2 rings per jar.
- 4
Step 4
Place the herbs, garlic, and hot pepper in sterilized jars. Add peppercorns to taste.
- 5
Step 5
Pack the jars tightly with pattypan squash pieces.
- 6
Step 6
Pour in boiling water, cover with sterile lids, and leave for 20 minutes.
- 7
Step 7
Pour off the liquid into a small saucepan or sauté pan and measure it. I ended up with exactly 500 ml; add water if needed. Add the required amount of sugar and salt and set over heat. Bring to a boil and, once the brine is boiling, add the vinegar.
- 8
Step 8
Immediately remove from heat and pour the boiling brine into the jars. Seal the jars, turn them upside down, wrap them, and leave until cool.
- 9
Step 9
Pattypan squash marinated in pieces are ready. They can be stored in a typical city apartment, in any dark, cool place. Have a tasty winter!