How To Pickle Pattypan Squash: Guide And Canning Recipe
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Canning preserves made from summer squash, like pattypan squash, are staples in our home country of Ukraine. We use summer squash in just about everything – from savory dishes to, believe it or not, jam! While the summer squash jam is not likely to win any awards, this pickled pattypan squash recipe just might! But hey, if any of you lovely readers are curious about the summer squash jam, just give us a shout, and we’ll gladly share the recipe for this quirky culinary creation.
Summer squash to use in this recipe
Pattypan squash, a fun variety of summer squash, has a cute, round shape with scalloped edges, earning it the nickname “flying saucer squash.” Like their more common summer squash cousins, pattypan squash comes in cheerful shades of pale green to bright yellow and has a similarly sweetish texture and tender skin. If you’ve got a surplus of young and tender summer squash, this recipe is perfect for pickling those veggies too! And if you’re aiming for a funky-looking preserve that doubles as a great conversation starter, go for pattypan squash! The key to success with this pattypan pickling recipe is selecting young and tender pattypan squash, ideally no more than 2 to 3 inches in diameter.
Image: Mini patissons, Idéalités, CC BY-SA 4.0, via Wikimedia Commons
How to calculate the required amount of brine?
We’re going to let you in on a secret to making your pickling brine just right.
First off, forget about estimating brine based on the weight of the veggies. It’s a surefire way to end up with too much or too little of the brine liquid.
One way to calculate the amount of brine required is to assume that 1 pound of pattypans fills exactly one 32 oz. jar and prepare the brine ingredients accordingly. But that leads to waste, and we’re not about that. Instead, get hands-on. Fill your jars with aromatics, spices and prepared pattypans. Then, measure out the marinade based on the number of filled Mason jars. This method significantly reduces waste of ingredients like sugar, salt, and vinegar.
Pickled Pattypan Recipe
Ingredients
The amount of brine aromatics you'll need depends on how many 32 oz. (1-litre) Mason jars you're using, not on the weight of the pattypans. Below, we provide the ingredients for filling one 32 oz. Mason jar. To get the amount of brine and aromatics needed for your specific canning project, multiply these amounts by the number of jars you plan to fill with pattypans.
- 1 ½ pounds small, young pattypans (650 g) or more as needed to fill one 32 oz. (1-litre) jar
- 32 oz water (1 liter)
- 1 ½ tbsp. pickling salt
- 1 tsp. sugar
- 1 tbsp. 7% pickling vinegar
- 4 garlic cloves
- ¼ cup young dill
- ¼ cup curly or Italian parsley
- 8 whole black peppercorns
Instructions
Prepare the Vegetables and Herbs:
- Thoroughly wash the pattypans. Use a vegetable brush if needed.
- Trim the ends of the pattypans and remove any blemishes. Better yet, discard any pattypans with blemishes.
- Depending on the size of pattypans you plan to can and your preference, you can keep pattypans whole or cut them in halves or quarters.
- Wash the dill and parsley, remove the tough stems, and roughly chop them. Set chopped herbs aside.
- Peel the garlic cloves and slice or quarter them.
Fill the Jars:
- Clean and sterilize the jars before starting.
- Divide the sliced garlic, black pepper, chopped dill, and parsley equally among the jars. Use less for smaller jars.
- Place the garlic, pepper, dill, and parsley at the bottom of each jar.
- Pack the pattypans tightly into the jars to minimize space.
Prepare the Pickling Brine:
- Measure 1 litre (32 oz.) of cold, clean water for each 1-litre jar filled with pattypans. Pour the measured-out water into a pot used for making a pickling marinade.
- Measure out the salt, sugar, and vinegar based on the proportions described in the recipe for one 32 oz. (1 liter) jar. To get the required amount of these ingredients, multiply the amounts specified for a single jar by the number of 32 oz jars you plan to use.
- Add the measured salt and sugar to the pot with water.
- Bring the water to a boil and continue boiling until the sugar and salt are completely dissolved. Do not boil for less than 5 minutes. Just before turning off the heat, add the pickling vinegar and immediately turn off the heat. This is your pickling brine.
Final Steps:
- Carefully pour the brine into the jars, leaving a ½-inch headspace. Cover with the lids and tighten the lid bands.
- Process the jars in a hot water bath or atmospheric steam canner. For best results we recommend pasteurizing this preserve for 30 minutes.
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) | 10 min | 15 min | 20 min |
| Quarts (32 oz) | 15 min | 20 min | 25 min |
If you are in the market for a reliable atmospheric steam canner, VKP brands is one the most popular atmospheric steam canner in use today.
Frequently asked questions
How Soon Can You Eat Pickled Pattypans?
We made the mistake of opening our pickled pattypans just one week after canning them. Trust us, don’t do it! For the best flavor, let them sit for at least 1 to 1 ½ months. Patience pays off, and you’ll be rewarded with delicious pickled pattypans that are worth the wait!
Can I Make This Pickled Baby Pattypan Squash Using The Open Kettle Method?
We’ve adjusted the processing time and steps to make this recipe work for water baths or atmospheric steam canning. For best results, we recommend following using one of these two methods.
That said, in most of Europe, it’d be common to use the open kettle canning method for this recipe. If you choose this method, it’s crucial to pour boiling brine immediately into the jars. Lukewarm brine won’t work. Additionally, make sure to flip the jars upside down. This step is essential for a successful open kettle canning project.
For more open kettle canning tips and tricks, read this post on how to open kettle can vegetables.
Why are my pattypans watery?
If you selected larger more mature pattypans for this preserve, you most likely ended up with watery pattypans. We don’t know what it is about large size of pattypans, but somehow they end up being fibrous and waterlogged when canned.
Why are my pattypans mushy?
If you processed these preserves using boiling water bath or steam canner, you likely ended up with pattypans that are a bit soft inside. However, if your pattypans are mushy, chances are the blossom stems were not completely removed and that has made the preserved pattypans softer than you expected. For ultimate results, we recommend pasteurizing this preserve. We are not going to recommend either calcium or other chemical additives to improve the texture of the preserve as are determined to keep our canning recipes as healthy and natural as they can be.
What is pasteurizing?
Pasteurizing, is a preservation technique where the water is kept between 180°F and 185°F (80°C) instead of 212°F/100°C, which is the temperature used for boiling water bath. You have to extend the processing time to 30 minutes to make a safe preserve with this technique.
Can Pickled Pattypans Prepared This Way Go Bad?
Yes, pickled pattypans can go bad. While the pickling process helps preserve pattypans, factors such as improper sealing, contamination, or extended storage can lead to spoilage. Signs of spoilage include a change in color, an off-putting odor, or the presence of mold. If you notice any of these signs, it’s best to discard the preserve to avoid the risk of consuming spoiled food.
How can I use this pickled baby pattypan squash?
These pickled vegetables are an ultimate make-ahead side dish that you will come to appreciate for its various uses. Here are some of the many ways to enjoy them:
- With Grilled Meats: Serve them as a side to grilled meats for a delicious combo of flavors.
- Must-Have for Sauces: For a unique twist, swap pickles for these picked vegetables in sauces like Sauce Gribiche (link), remoulade (link), and homemade tartar sauce (link).
- Salad addition: Mix it with orzo, pasta or rice to make tasty salads. We also like these pickled pattypans in salads with cooked vegetables like beets.
Whether you’re grilling, tossing salads, or saucing things up, these pickled pattypans are your go-to for adding that special something to your food.
