Canning Spicy Pickled Ginger Patty Pan Squash

Patty Pan Squash and Heirloom Lungo Zucchini 

Pickling all the garden goodies is such a quick, creative way to put up the garden. I love pulling these down in the winter time when there will not be any summer squash available in the garden.

Most people love pickling Bread and Butter squash, but honestly, as much as I love them there are many other delicious ways to pickle squash. By experimenting a bit with different spices, you also get the opportunity to cut down on your sugar usage and enjoy the unique flavors that different herbs can offer.

Take the fresh flavors of Lemons and Ginger mixed in this recipe, along with some spicy peppers to give them a little heat and YUM! This recipe might be close to enjoying some Asian flavors. I also love the texture that fresh grape leaves give in providing crispier pickles, but grape leaves are wonderfully citrus with a unique flavor of their own.

Note: For safety, do not vary the proportions of water, vinegar or salt. Always check that your vinegar is of 5% acidity. Spices and flavorings may vary however without concern.

For this recipe all summer squash of any variety can be used or mix them up to enjoy all the colors and flavors of green, blue, yellow, green and white.

Ingredients
(Makes 4 Pints)

• Prepare your squash:
    21/2 to 3 lbs. patty pan squash, or a mix of yellow & green (zucchini) summer squash (over filling a quart size colander after slicing.)
• 4 tbsp pickling salt 
   
  1. Scrub the squash. Slice in half horizontally and remove the seeds before slicing. and slice into 1/4-inch slices.Layer in a large bowl and sprinkle the salt and mix it through the squash. Cover your bowl and leave it for 2 to 3 hours to leach excess water out of the squash. 
     
     
      
     Spices, per jar:
  2. 1 garlic clove
  3. 1 quarter-sized slice of fresh ginger
  4. 1  nice long strip of lemon peel for zest
  5. 1/4 tsp black peppercorns
  6. 1/4 tsp cilantro or coriander seeds
  7. 1/8  tsp hot pepper flakes
  8. 1 long serano pepper (halved lengthways and seeds removed)
     (Optional, but worth it) 1 Grape Leaf (young) rinse and rolled up
     
     
     Brine:
  9. 2 cups water
  10. 2 cups white vinegar (at least 5% acidity)
  11. 3 tbsp pickling salt
  12. 1 tbsp organic raw sugar or brown sugar
      
      
      Method:
      1. Sterilize jars and lids. Add brine ingredients to a stainless steel pot, cover and bring to a boil over medium heat. Keep covered and maintain at a low boil.
      2. Drain the squash and rinse well in cool water. For each clean, cool pint jar add your spices and then pack squash slices in, tightly, but leaving room for brine to permeate the pieces. Pour boiling brine into the jar, leaving 1/2-inch head space. Process in boiling hot water bath for 15 minutes.
         
         

         Happy Gardening!

         Pammy