Refrigerator Pickled Pattypan Squash with Garlic
Small pattypan squash keeps a mild crunch in a garlic, dill and peppercorn brine.
Small pattypan squash keeps a mild crunch in a garlic, dill and peppercorn brine. These quick pickles rest in the refrigerator rather than in a pantry. Cut any large squash into thin wedges to let the seasoning reach the center. Serve them cold after an overnight rest, when the dill and vinegar are more noticeable, and keep the remaining pieces submerged. Wash small squash and cut larger ones into thin wedges; discard any damaged pieces. Place squash with peeled garlic and dill in clean heat-safe containers. Bring water, sugar, salt, peppercorns and bay to a boil; remove from heat and add measured vinegar. Pour brine over squash to submerge it and cool promptly.
Recipe card
Refrigerator Pickled Pattypan Squash with Garlic
Equipment: Saucepan, clean heat-safe containers
Ingredients
Instructions
Slice squash
Wash small squash and cut larger ones into thin wedges; discard any damaged pieces.
Pack
Place squash with peeled garlic and dill in clean heat-safe containers.
Make brine
Bring water, sugar, salt, peppercorns and bay to a boil; remove from heat and add measured vinegar.
Cover and cool
Pour brine over squash to submerge it and cool promptly.
Chill
Cover and refrigerate for at least 24 hours before serving.
How to tell when it is ready
Squash is cool, lightly seasoned and still crisp.
Tips
- Choose small, tender squash when available.
- Cut larger ones thin for even seasoning.
- Keep every piece under the brine.
- Use a clean fork to remove servings.
Troubleshooting
- If pieces float, weigh them with a clean small lid.
- If flavour is weak, let them chill another day within the four-day storage limit.
Substitutions
- Use a similar fresh summer squash cut to equal thickness.
- Use 9% plain vinegar rather than a lower-strength product for these proportions.
Variations
- Add more fresh dill to the serving dish.
- Use a few thin zucchini pieces for a mixed refrigerator pickle.
Serving suggestions
- Serve beside roast meat.
- Add to a sandwich platter.
- Pair with cold cooked potatoes.
- Chop a few pieces into a salad.
Make ahead
Prepare the measured ingredients in advance. Refrigerate and use within 4 days; do not store in a cellar.
Storage
Refrigerate and use within 4 days; do not store in a cellar.
Food safety
No tested canning process is supplied; do not hot-fill and store at room temperature.
Frequently asked questions
Can I store closed jars in the cellar?
No. There is no tested processing method here, so refrigerate the batch.
How should I store refrigerator pickled pattypan squash?
Refrigerate and use within 4 days; do not store in a cellar.
Serve beside roast meat. Refrigerate and use within 4 days; do not store in a cellar.
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