Jill’s Picked Patty Pans
A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.
In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.
4-5 summer squash, patty pan or zucchini ( or enough to fill 3-4 jars)
Sliced red chile peppers, garlic, or onion
For the pickling solution:
1 cup white wine vinegar
1 cup rice wine vinegar
1/3 c sugar
1 t kosher salt
Makes three to four 8 oz jars.
Using a mandolin, carefully slice zucchini or summer squash. If using a knife, make sure to cut pieces as evenly as possible, to the same thickness. Thicker slices will result in a crunchier pickle. Paper thin will be softer. You could also try slicing lengthwise for zucchini ribbons.
Do the same with one small onion, or shallot. Toss with a tablespoon of salt and let drain in a colander or strainer over a bowl in the fridge for an hour or so. Rinse and pat dry.
In each jar, add about a tablespoon of fresh dill and a teaspoon of mustard seeds, You could add sliced red chili peppers, sliced onion or sliced garlic. You could also try other seeds like whole coriander or cumin seed or fennel seed.
For the pickle solution: In a small pot, bring 1 cup white wine vinegar, 1 cup rice wine vinegar, 1/3 c sugar, 1 t kosher salt to a boil until sugar dissolves, let cool down.
Layer squash in jars, then top off with liquid. Store in fridge for 1-2 weeks.