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
- 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.