Sweet and Sour Pattypan Squash and Green Beans Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Katherine Cobbs
Serve these pickles with cocktails or with grilled poultry or fish. This recipe makes four (one-pint) jars—enough to keep and give away to friends and neighbors.
Ingredients
1/2 pound green beans, trimmed
2 cups seasoned rice vinegar
2 cups white vinegar
2/3 cup sugar
1 teaspoon salt
5 cups halved yellow baby pattypan squash (about 1 1/2 pounds)
3 tablespoons thinly sliced shallots
1 tablespoon sesame seeds
1/2 teaspoon crushed red pepper
12 black peppercorns
12 cilantro sprigs
4 garlic cloves, crushed
4 (1/4-inch-thick) slices peeled fresh ginger
Instructions
Cook green beans in boiling water 1 minute. Drain and plunge beans into ice water; drain.
Combine rice vinegar and next 3 ingredients (through salt) in a medium saucepan; bring to a boil. Cook until sugar dissolves.
Combine beans, squash, and remaining ingredients in a large bowl. Pour hot vinegar mixture over squash mixture. Toss well. Cover and refrigerate 8 hours, stirring occasionally.
Note: Squash mixture can be evenly divided among 4 (1-pint) jars. Store in refrigerator up to 1 week.
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