When you are in the country for the weekend, and you buy too many pattypan squashes at the local farmer's market, and you've already made zucchini bread and you've already roasted a bunch for pasta primavera and you've already cut up a bunch of them for a big Sunday night salad, and you've already put some on your packed lunch for Monday morning, you can pickle the leftovers. Here's how:
Lemon-Pickled Pattypans
One large mason jar
8-10 tiny pattypans (or however many fit)
1 cup water
1 cup cider vinegar
1 cup white vinegar
1/2 cup sugar
1 heaping tablespoon pickling salt
1/2 lemon
1 tsp coriander seeds
1 tsp white peppercorns
1 tsp black peppercorns
1 tsp mustard seeds
dash of red pepper flakes
bay leaves or tarragon leaves
Pack sliced pattypans in a mason jar that's been washed out with soap and hot water. Alternate the pattypans with some round-sliced lemons. Boil the remaining ingredients and pour over the pattypans. Seal up the mason jar and let sit for 2-3 weeks. Serve on a summer table set for guests.
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