PATTY PAN PICKLES
Ingredients
1 1/2 cups white vinegar
1 1/2 cups water
1/3 cup sliced shallots
1 tablespoon kosher salt
1 tablespoon sugar
1 tablespoon black peppercorns
1 teaspoon white peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon crushed red pepper
3 garlic cloves, crushed
1 bay leaf
2 1/2 cups baby pattypan squash, divided
4 tarragon sprigs
4 green onions (green parts only), halved lengthwise
1 lemon wedge
Preparation
Combine first 12 ingredients in a medium saucepan;
bring to a boil, stirring until sugar dissolves.
Place 1 1/4 cups of the squash in a 1-quart canning jar;
add tarragon, onions, and lemon.
Add remaining squash to jar; top with hot vinegar mixture.
Cover and seal.
Refrigerate 2 days.
Ingredients
1 1/2 cups white vinegar
1 1/2 cups water
1/3 cup sliced shallots
1 tablespoon kosher salt
1 tablespoon sugar
1 tablespoon black peppercorns
1 teaspoon white peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon crushed red pepper
3 garlic cloves, crushed
1 bay leaf
2 1/2 cups baby pattypan squash, divided
4 tarragon sprigs
4 green onions (green parts only), halved lengthwise
1 lemon wedge
Preparation
Combine first 12 ingredients in a medium saucepan;
bring to a boil, stirring until sugar dissolves.
Place 1 1/4 cups of the squash in a 1-quart canning jar;
add tarragon, onions, and lemon.
Add remaining squash to jar; top with hot vinegar mixture.
Cover and seal.
Refrigerate 2 days.