This probably wins the award for most specific type of pickled item so far. Not just pattypan squash but baby pattypans – and aren’t they just adorable?! I’m feeling very much in the autumnal spirit so expect additional seasonal delights – other squash varietals, persimmons, pumpkin perhaps?! – in the next month or so.
Quick note, these little guys aren’t the cheapest of produce (not cheap as in, like, $11+ / lb) so unless you’re dying to expand your pickling horizons, stick with cheaper basics if you’re pickling excessively. The recipe itself is super simple though – very similar to the original quickles with the layering of garlic and dill, along with the added (but totally optional) addition of some other spices, namely peppercorns and celery seed.
Pickled Baby Pattypan Squash Recipe
Makes 2 pints
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- 3 cups water
- 1 cup white vinegar
- 1 tbsp sugar
- 1/4 cup kosher salt
- 2 tsp black peppercorns (1 tsp / pint)
- 1 tsp celery seed (1/2 tsp / pint)
- 4 garlic cloves (2 / pint)
- 8 sprigs dill (4 sprigs / pint)
- 1 lb baby pattypan squash
- Bring the water, vinegar, sugar and salt to a boil until sugar and salt are fully dissolved. Set aside to cool.
- Slice garlic cloves in half and add to jar (2 cloves per pint). Add peppercorns (1 tsp per pint), celery seed (1/2 tsp per pint) and dill (2 sprigs per pint) as well.
- Rinse squash and let drain/pat dry. Fill jars with baby squash.
- Add additional sliced garlic cloves and dill sprigs (same or similar amounts as the first layer).
- Cover squash with cooled brine.
- Recommended use: These are definitely better after being refrigerated and certainly keep their crunch compared to other pickles that are sliced. Enjoy on their own or thrown into a salad!