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If you’ve ever seen a pattypan squash at the market, you probably thought: “Cute UFO. Now what the heck do I do with it?” They’re quirky, they’re abundant, and by mid-summer they’re so over-abundant that gardeners start leaving brown paper bags of them on their neighbors’ porches. Sometimes, even on the steps of neighbors they normally cross the street to avoid. The bags often come with a cheerful little note, as if these squash were some gourmet gift. But really, it’s code for: “I couldn’t bring myself to throw them in the garbage, so… here, you deal with them.” And that’s exactly how the pattypan squash ended up in our jars.

Meanwhile, cucumbers are the pickle world’s Beyoncé. They don’t need an introduction. Spears, chips, halves, cucumbers have been ruling the jarred brine scene forever.

Why you should pickle pattypan and cucumber together

So, why on earth would you pickle these two together? For starters, because we got pattypan for free. But also, because the texture is next level. The cucumbers deliver that familiar, satisfying crunch, while the pattypan wedges stay firm and sweet, soaking up garlicky dill brine like tiny yellow sponges of joy. Together, they’re tangy, crisp, and the kind of snack you’ll smugly bring to a barbecue, pretending it was a true sacrifice to let anyone near a jar of this gourmet goodness.

🥒The Secret to Crispy Pickles Without Pickle Crisp

Let’s be real, nobody’s excited about a soggy cucumber spear or spongy pattypan. But before you grab a jar of lab-made Pickle Crisp, there’s a natural way to achieve that perfect crunch. Here’s how:

How to Enjoy Your Pickled Pattypan & Cucumber Spears

These jars of pickles aren’t just for show or to get you the well deserved bragging rights. They’re your easy solution when you need to upgrade your meals. These are some of the best ways to put them to work:

The BBQ Hero Move

Show up at a summer barbecue with a chilled jar and watch everyone go from “What are those yellow things?” to “Are all those pattypans gone?” They’re tangy, crunchy, and perfect alongside smoky grilled meats or juicy burgers.

Salad Glow-Up

Chop them up and toss into potato salad, or even a simple green salad for a punch of briny, herby goodness. It’s the fastest way to make any sad lettuce situation exciting.

Charcuterie Board Royalty

Nestle these bright pickles next to your favorite cheeses, cured meats, and crackers for a presentation straight out of a fancy food magazine.

The Straight-From-the-Jar Snack

These pickles make an excellent midnight snack (or 3 p.m. desk snack, no judgment).

Sandwich Sidekick

Use them Add them in sandwiches to get the much needed tangy upgrade. They’re especially great in turkey or ham sandwiches, cutting through all that richness with their zesty flair.

Bloody Mary’s Best Friend

Garnish a Bloody Mary with a pattypan slice for an alcoholic beverage flex that says, “Yes, I am a little wired, but I pickle my own vegetables. What’s your superpower?”

How to Pickle Pattypan & Cucumber Spears – Step by Step

Pickled Cucumber Spears & Pattypan Squash

This canning recipe uses simple sugar-salt-water and vinegar brine. We then combine it with cucumbers, pattypan squash, fresh dill, tarragon, garlic, and timut pepper for a crunchy, herb-packed pickle.

Yield: 1 Litre Mason jar (32 oz= 1 quart)

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Ingredients

Per 1-Liter Jar:

Produce: Patty pans & Cucumbers -enough to fill one jar, usually about 1 ¼ lb. (600 grams) total.

• ⅓ to ⅔ lb pattypan squash sliced into wedges (250–300 g ≈ 2–3 small pattypans)
• ½ to ⅔ lb pickling cucumbers cut into spears (250–300 g ≈ 3–4 small cucumbers)
• 2 garlic cloves peeled
• 1 dill head
• 1 small sprig of tarragon
• 4 timut peppercorns substitute only with Sichuan peppercorns

Brine: The amount of marinade (brine) you need depends on the number of 32 oz. (1-litre) Mason jars you’re using, not the weight of the cucumbers and patty pans.

• 2 tbsp white vinegar 7% acidity, added directly to jar
• ½ liter water (500 ml)
• 1 tbsp pickling salt
• 2 tbsp sugar

Note on ratios: The amounts of pattypan and cucumbers don’t have to be exact. You can lean heavier on pattypan if that’s what’s taking over your garden, or pack more cucumber spears if you’re going for a classic pickle vibe. Just make sure jars are filled snugly, and the brine fully covers the vegetables.

Instructions

• Prep & soak: Wash vegetables thoroughly. Once done, place cucumbers and pattypan squash in cold water and soak for 5 hours. Trim blossom and tail ends from cucumbers and pattypan (mandatory for crispness). Quarter pattypan squash. Cut cucumbers into spears.
• Sterilize jars: While veggies are soaking, sterilize jars and lids.
• Pack jars: Add garlic, dill, tarragon, and timut to each jar you plan to use. Pack soaked vegetables tightly.
• Add vinegar: Pour 2 tbsp vinegar directly into each jar over the vegetables.
• Make brine: In a large pot, bring water, salt, and sugar to a rolling boil.
• Pour brine: Carefully pour the boiling brine into jars, leaving ½ inch headspace.
• Seal & process: Remove air bubbles, wipe rims, seal, and process in a boiling water bath or atmospheric steam canner – use canning table below
• Cool & cure: Let jars rest 24 hours before storing. Wait 2–3 weeks for best flavor.

Learn how to prepare mason jars and lids for canning

Notes

Processing time guidelines for hot water bath or atmospheric steam canners

Style of Pack: Raw (in Hot Brine)

	Process Time at Elevations of:
Jar Size	0 – 1,000 ft	1,001 – 6,000 ft	Above 6,000 ft
Pints (16 oz, ~500ml)	10 min	15 min	20 min
Quarts (32 oz, ~1L)	15 min	20 min	25 min

 

FAQ

How to Calculate Ingredients for This Pickling Recipe

Can I skip canning and just fridge-pickle them?

Yes, but your pickles will taste quite different. Plus, they will only last about a month. If you want shelf-stable, you have to can them.

Can I use zucchini instead of pattypan?

We would advise against it because zucchini tend to be softer. If you want your pickled squash to have a firmer texture, go for pattypan.

Do I need to peel pattypan?

For this recipe you do not need to peel pattypan. Matter of fact, peeling a pattypan will make it go mushy.

Can I use apple cider vinegar instead of pickling vinegar?

In theory yes, but you need to make sure that you increase the amount of vinegar to get the same level of acidity in your jar. The flavor will be different too. We can’t really tell how well apple cider will work with tarragon.

How long do these pickled vegetables last?

Usually canned pickles last for up to 18 months. Opened jars will last about 2 months in the fridge.

Why did my pickles turn soft?

There could be lots of reasons. One of these is most likely the culprit – old veggies, skipping the soak, leaving blossom and tail ends, or over-processing.