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.

4 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

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