Pickled Pattypan Squash- Putting Up with ErinPickled Pattypan Squash- Putting Up with Erin

Happy Monday! I hope everyone had an amazing weekend. As usual, mine was ridiculous, unplanned, and by no surprise, all over the place. I’m not exactly sure if I can attribute the craze to the Supermoon, but I can assure you that the perigee-syzygy tidal wave of energy manifested itself through a late night canning bonanza this past Saturday. Stay tuned for a slew of new recipes plus a friend featured deployed goods post later this week (hint: gluten free… peanut butter.. chocolate… blueberries…)

While I was downtown last weekend scouting out Pickwick’s at the Banke, the venue for next weekend’s Seacoast Food Swap, I found myself thumbing through the crisp new pages of several cookbooks when all of a sudden a tiny book printed with the word “PICKLE” caught my eye. One of a kind amongst tons of other colorful culinary prints, it was as if it we were meant to be. I can easily envision a downward spiral full of hoarding tendencies, so typically I try not to buy too many pickling/canning recipe books. It may have been the 3 cups of coffee or my excitement over the new venue, but I couldn’t resist… the size, the aesthetic, the elastic band… oh boy… Pick a Pickle by Hugh Acheson had to be mine. A great find, Pick a Pickle is a swatchbook containing 50 tangy pickle, condiment, relish, and fermented recipes that would be a perfect addition to both a well seasoned canner’s collection and a newbie pickler’s library alike.

Today’s pickled squash recipe is a slight modification on Hugh’s summer squash recipe. I found these bright yellow, flying saucer like pattypan squash at the Wake Robin Farm stand last Saturday. I had to dig through the barrel to find the smallest of the already small squashes to fit in my widemouth pint jars (I only made a little bit of a scene). I’m super excited about these pickles, one of my jars failed to seal so it became a fridge pickle. I’ll do a final taste comparison with the canned and non-canned pickle once they are both vinegar rich and ready to let you know how they differ.


Pickled Pattypan Squash

Yield: 3 pints


  • 2 pounds pattypan squash (sliced in 1/4 inch thick rings)
  • 1 red bell pepper (sliced)
  • 1 yellow or white onion (thinly sliced)
  • 2 Tbsp salt
  • 1 tsp celery seed
  • 2 Tbsp mustard seed
  • 1 tsp whole peppercorns
  • 1/2 cup raw or white sugar
  • 2-1/2 cup white vinegar
  • 1-1/2 cup water
  • a couple dried peppers (optional)


  1. In a medium sized, non-ionized pot combine vinegar, water, salt, celery seeds, mustard seeds, peppercorns, sugar, and peppers. Bring brine to a boil. Reduce heat and simmer on low for 5 minutes.
  2. Layer squash rings, peppers, and onion into your hot sterilized pint jars (wide mouth work best here) leaving approximately 1/2 inch headspace.
  3. Pour brine and brine contents into jars leaving 1/4 inch headspace.
  4. Wipe rims then apply lids and rings (finger tight). Process jars in a hot water bath for 10 minutes.
  5. Remove jars from canner and let them cool atop a folded towel on the counter for 12-24 hours.
  6. Once lids have sealed remove the rings, and store jars in a cool dry place for at least 3 weeks before consuming. Jars are shelf stable for up to ~1 year.

7 responses to Pickled Pattypan Squash

  1. I thought I was the only one with crazy cookbook hoarding! 🙂 Since my squash seems to have taken over the garden this year, I was looking for some way to preserve it and came across your site; I will definitely be trying this! (plus making bread and butter pickles out of my yellow squash) Your site is awesome BTW.

    • Hey Monika- thanks for your comment. Let me know how your yellow squash pickles turn out, as I’m interested in experimenting with more summer squash varieties! 🙂

  2. Ingredient of the week: Zucchini and other summer squashes | canada.com

  3. CSA Week Seventeen:: Pattypan Squash | Stone Run Farm CSA

  4. Hi
    Looks like a great recipe! I will be giving it a whack this weekend…question though…in the picture you have the squash ‘rings’ in ice…is this something i’m missing? Didn’t see that in the steps or text…
    Thank You! and Happy Preserving!

  5. Hi- just made some of these & I have to say they were so great! Having lots of extra pattypan squash this year & not knowing what to do with them- perfect timing when I came across your recipe, thanks so much!

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