Pickled patty pan squash: An autumn delight for winter's table

Pickles are not only a way to store vegetables for the winter but also an excellent source of vitamins and probiotics, which support our immunity and digestion. In autumn, we most often reach for cucumbers, cabbage, or pumpkin, but it’s also worth trying something new – pickled patty pan squash. These small, charming vegetables are perfect for pickling because they retain their crunchiness and shape and gain a unique taste through fermentation.

Pickled patty pan squash is an interesting alternative to traditional pickles and popular preserves. It is crunchy and aromatic, and it goes great with many dishes, adding character and freshness.

Ingredients:

• 1 kg patty pan squash
• 1 L water
• 60 grams non-iodized rock salt
• 5 cloves garlic
• 1 sprig dill
• 1 bay leaf
• 6 allspice berries
• 5 grams mustard seeds
• Piece of horseradish root
• Cherry or currant leaves (optional)

Preparation:

1. Thoroughly wash and dry the patty pan squash. If they are larger, you can cut them in half or quarters, but small patty pan squash are best left whole to maintain their crunchiness.
2. Dissolve the salt in boiled and cooled water, stirring until completely dissolved. The brine is a key element of pickling, which gives the vegetables their flavour and preserves them for longer.
3. In clean, sterilized jars, arrange the patty pan squash, layering them with garlic, dill, bay leaf, horseradish, allspice, and mustard seeds. You can also add cherry or currant leaves, which help maintain the crunchiness of the pickled vegetables.
4. Pour the prepared brine over the patty pan squash, leaving about 1-2 cm of free space from the top edge of the jar. Ensure all the vegetables are completely submerged in the brine.
5. Seal the jars tightly and leave them in a warm place (e.g., on the kitchen counter) for 5-7 days to start the fermentation. After this time, move them to a cooler place, like a basement or refrigerator, for further pickling.
6. Pickled patty pan squash are ready to eat after about 2-3 weeks, but the longer they stand, the more intense their flavour becomes. They can be stored in a cool place for several months.

Why should you pickle patty pan squash?

Pickled patty pan squash is a great way to diversify the autumn menu and prepare supplies for the winter. They are crunchy, slightly tangy, and full of flavour, and they also contain lots of vitamins and minerals, such as vitamin C, potassium, and magnesium. Thanks to the fermentation process, they are also rich in probiotics, which support healthy gut flora and boost immunity. Pickled patty pan squash are perfect as a snack, addition to sandwiches, salads, or meats, and also as an ingredient in soups and one-pot dishes.

Additional tips:

• Choosing patty pan squash: the best ones for pickling are small, young patty pan squash, which are crunchier and more delicate. Avoid patty pan squash with damage or spots.
• Try different spices: you can add various spices to pickled patty pan squash, such as pepper, juniper, chili, or oak leaves, to give them a unique taste and aroma.
• Control fermentation: during fermentation, it’s worth regularly checking the jars and occasionally loosening the lids to release accumulated gas. This will help avoid brine leakage and excessive gassing.

Pickled patty pan squash is a great alternative to traditional pickles that will surely surprise you and your guests. It’s a healthy and tasty snack worth preparing for the winter months. Try pickled patty pan squash and enjoy their unique taste all winter long!