Pickled pattypan squash

Preparations for the winter are the basis, but since I have too many pattypan squash, something had to be invented and I found a recipe somewhere that I matched to myself.


about 4-5 jars

  • 2kg pattypan squash
  • a bunch of dried fennel with flowers
  • approx. 10 cloves of garlic
  • 2 liters of water
  • 2 tablespoons of salt (a tablespoon of salt per 1l of water)
  • 2-2.5 tablespoons of coriander seeds
  • bay leaves
  • allspice
  • small pieces of dried horseradish

Put into the jars 2 cloves of garlic, a dill stalk, dried horseradish, bay leaf, about 1/2 tablespoon of coriander seeds and a few grains of allspice.

Wash and dry the pattypan squash thoroughly. If we use large ones, cut them into smaller pieces and place them tightly in a jar.

Put 2 liters of water and 2 tablespoons of salt in a pot. We boil.

Pour the brine over the jars until they are covered.

We turn off and put it in a dark place for 2-3 days.

The pickled pattypan squash are ready after this time, but we can store them in the pantry.

Bon Appetit!

Polub nas:


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