Marianne Martinez
Pickling is a great way to preserve summer vegetables like patty pan squash, which is also known as button squash, scallop squash, sunburst squash, granny squash, custard marrow, custard squash, ciblème, and white squash. To make pickled patty pan squash, you'll need to prepare a brine solution and combine it with the squash and other flavourings in a jar. The brine solution typically consists of vinegar, water, and salt, but you can also add other ingredients like honey, mustard seeds, celery seeds, or spices to suit your taste. After preparing the brine and combining all the ingredients, the pickling process generally involves letting the mixture sit in the refrigerator for a specified period, which can range from 48 hours to a few weeks, depending on the recipe.
| Characteristics | Values |
|---|---|
| Pickling type | Refrigerator-type |
| Ingredients | Pattypan squash, onion, salt, mustard seeds, celery seeds, vinegar, honey, turmeric |
| Preparation | Slice squash finely, combine with onion and salt, refrigerate overnight, rinse, drain, add spices, fill jars, heat vinegar mixture and pour into jars |
| Storage | Store in the fridge for at least 48 hours before consuming |
| Serving suggestions | Side dish with a fresh raw salad, on hamburgers, or in sandwiches |
| Jar size | 500gm or 1L |
| Brine proportions | 1 cup vinegar, 1 cup water, 1 tablespoon pickling salt |
| Spices | Dill, rosemary, mustard seed, garlic, peppercorns, red chili flakes |
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What You'll Learn
Preparing the brine
To prepare the brine, you will need vinegar, water, and salt. Some recipes suggest using a cup of each, while others recommend rice wine vinegar, maple syrup, and spices. You can also add mustard and celery seeds to the mix. It is important to use the right type of salt. Pickling salt or sea salt is best, as regular table salt can make the brine cloudy and discolour the pickles. If you are using sea salt, you may need to add more, as the flakes are larger.
Once you have combined the vinegar, water, and salt in a saucepan, bring the mixture to a boil and then reduce it to a simmer for 4-5 minutes. You can then add this brine to your jars of squash.
Some recipes suggest adding honey and turmeric to the brine. To do this, gently heat the brine while stirring until the honey is dissolved. Pour this mixture into your jars, filling them to within 1 cm of the top.
It is important to let the brine cool to room temperature before putting it in the fridge. You should then let the pickles sit for at least 48 hours or even up to a week before eating them.
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Choosing a jar
Choosing the right jar for your pickled patty pan squash is important. You can use either a 1-litre jar or two 500-gram jars, depending on your preference for one large jar or two smaller ones. If you want to use a 1-litre jar, IKEA sells the KORKEN jar with a rubber seal, which is perfect for refrigerated goods and reasonably priced. Alternatively, you can reuse coffee jars or any second-hand jars you may have.
It is important to ensure that your jar is clean and cool before adding the flavourings and packing in the squash slices. Leave some room for the brine to permeate the squash pieces and fill the jar with a boiling brine solution to within 1/2 inch of the top. If you are using smaller jars, you will need to adjust the amount of brine accordingly, filling each jar to within 1 cm of the top.
After filling the jar with the squash and brine solution, wipe the rim, secure the lid, and process the jar in a water bath. If you are using two pint jars, repeat the process and then place both jars in a boiling water bath for 15 minutes. This will yield 2 pints of pickles.
It is important to note that the proportions of water, vinegar, and salt should not be varied for safety reasons. Always check that your vinegar has an acidity level of at least 5%. Additionally, avoid using table salt as it contains iodine and anti-caking agents, which can make your brine cloudy and discolour your pickles. Instead, opt for pickling salt or sea salt.
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Preparing the squash
Once sliced, place the squash in a large mixing bowl and sprinkle with salt. For this step, it is important to use a pure salt without additives, such as pickling salt, cooking salt, or sea salt. Regular table salt contains iodine, which can stain the pickles brown, and anti-caking agents, which can make the brine cloudy. Layer the squash slices in the bowl, sprinkling salt over each layer. Allow the salted squash to rest for about 3 hours. This process helps to draw out excess water from the squash, resulting in a crisper pickle.
After resting, rinse the squash under cool water to remove any excess salt. Drain the squash well, ensuring that most of the salt is dissolved or washed away. Blot the squash with a clean cloth or paper towel to remove any remaining water. At this point, you can add other vegetables, such as sliced onions, to the squash, along with seasonings like dill, pepper, mustard seeds, and celery seeds. Mix the vegetables and seasonings together thoroughly.
Finally, pack the squash mixture into clean, sterilized jars. You can use pint-sized jars or larger 500-gram jars, depending on your preference. Leave some space at the top of the jar, about 1/2-inch to 1-inch, to allow for the addition of brine and the expansion of the pickles. With the squash packed tightly, you are now ready to prepare the pickling brine.
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Combining ingredients
Pickling your own patty pan squash is a great way to preserve this summer vegetable. It's a simple process that starts with combining the ingredients.
Firstly, prepare your patty pan squash. You'll need around 800g, finely sliced. If your squash is large, slice it in half, remove the seeds, and then slice into 1/4-inch pieces. Place the squash in a mixing bowl. You can also add an onion, sliced, and a sprinkling of salt. Combine the ingredients thoroughly and place the bowl in the fridge overnight.
The next day, rinse the mixture under cool water and drain well. Return the vegetables to the bowl and add some mustard and celery seeds. Mix through.
Now you're ready to prepare your jars. You'll need two 500g jars or one 1-litre jar. Sterilize the jars and lids. Pack the squash mixture into the jars, leaving room for the brine.
For the brine, you'll need vinegar, a sweetener, and spices. You can use white vinegar or apple cider vinegar, and for the sweetener, honey or sugar. Place the vinegar and sweetener in a saucepan, along with any spices you wish to include, and heat gently while stirring. For spices, you could use rosemary, dill, mustard seed, or garlic.
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Storing and serving
These pickled treats are very versatile and can be served in a variety of ways. They are a great side dish to a fresh, raw salad, especially if the squash is from your own garden. They can also be added to sandwiches or burgers, or chopped up and included in an autumnal dish of roasted sausage and potato.
If you are short on refrigerator space, you can pack the pickles into smaller jars and run them through a boiling water bath canner for 10 minutes. This will ensure they last longer without taking up precious fridge space.
In terms of how long they last, it depends on the recipe followed and the storage method. Refrigerator pickles tend to last for a few weeks to a month. However, if you are canning your pickles, they can last for several months, especially if you follow proper canning procedures and ensure the jars are sterilised.
Finally, presentation is key! When serving, consider garnishing the dish with some fresh herbs or spices used in the pickling process. This will enhance the flavours and make for a beautiful, colourful plate.
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Frequently asked questions
To pickle patty pan squash, you'll need to start with a brine made from vinegar, water, and salt. You can then add spices and flavourings of your choice—a popular option is honey, mustard seed, and turmeric. Cut your squash into thin slices and leave them to rest in the brine for at least 3 hours. Then, pack the squash into jars, cover with the pickling liquid, seal, and store in the fridge for at least 48 hours before eating.
Any vinegar with 5% acidity will work for pickling patty pan squash. Common choices include rice wine vinegar, apple cider vinegar, and white vinegar.
You can use a wide variety of spices for pickling patty pan squash, including mustard seed, celery seed, dill, rosemary, garlic, peppercorns, red chilli flakes, and dill seed.
You should always store your pickled patty pan squash in the fridge. Before storing, make sure to label your jar with the date the squash was pickled. It's recommended to wait at least a week before opening the jar, as this will allow the flavours to mellow and the vinegar to become less strong.
