Squash season is a marathon, not a sprint. Once these pattypans start producing, they don't stop! During the peak months of the season I usually have to pick pattypans daily. Forget or miss one and you'll have a giant in just a matter of days! They have become a summer delicacy in our house, and I love being able to introduce my CSA members to the pretty little squash! Like their green cousin the zucchini, pattypans are vigorous producers and one often finds that they have planted too many! Here is a recipe for a fun new recipe that will allow you to enjoy pattypans year round, taking squash season to the next level!
Pickled Patty Pan Squash
10 cups patty pan squash, thinly sliced
1 onion, thinly sliced
3 cups sugar
3 cups white vinegar
2 tsp mustard seed
2 tsp celery seed
2 tsp tumeric
1/2 tsp granulated garlic
1/2 tsp red pepper flakes
In a large bowl or deep pan, layer sliced squash and onions. Sprinkle each layer generously with pickling salt. Place a clean tea towel directly over squash layers and lay ice on top of it. Let sit in the fridge for 2 hours.Drain and rinse well afterwards.
In a large pot, combine vinegar, sugar, and spices. Bring to a boil. Add squash an onion mixture, and return to a boil.
Working quickly, use a slotted spoon to pack prepared sterilized jars (wide mouth works best). Ladle hot liquid over vegetables leaving 1/2" head-space. Use a clean knife to remove air bubbles; top with more liquid if necessary. Seal jars with hot lids.
Process jars in a water bath canner for 10 minutes from rolling boiling point.
Any jars that do not seal should be kept in the fridge and eaten within 2 weeks.