Sweet and Sour Pattypan Squash and Green Beans

Fitness Expert

You can serve this amazing pickles with cocktails or with grilled chicken or fish. Also a great give-away to friends this holiday season!


  • 1/2 pound green beans, trimmed
  • 2 cups seasoned rice vinegar
  • 2 cups white vinegar
  • 2/3 cup sugar
  • 1 teaspoon salt
  • 5 cups halved yellow baby pattypan squash (about 1 1/2 pounds)
  • 3 tablespoons thinly sliced shallots
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon crushed red pepper
  • 12 black peppercorns
  • 12 cilantro sprigs
  • 4 garlic cloves, crushed
  • 4 (1/4-inch-thick) slices peeled fresh ginger


  1. Cook green beans in boiling water 1 minute. Drain and plunge beans into ice water; drain.
  2. Combine rice vinegar and next 3 ingredients (through salt) in a medium saucepan; bring to a boil. Cook until sugar dissolves.
  3. Combine beans, squash, and remaining ingredients in a large bowl. Pour hot vinegar mixture over squash mixture. Toss well. Cover and refrigerate 8 hours, stirring occasionally.
  4. Note: Squash mixture can be evenly divided among 4 (1-pint) jars. Store in refrigerator up to 1 week.

0 Reviews