Pattypan Squash & Tomato Assorted Pickles for Winter
A tangy assorted-vegetable preserve! Pattypan squash with tomatoes for winter is both a great side dish and a punchy salad. A jar like this will save you more than once in winter and bring a bright summer aroma to your table.
Updated : 04 March, 2026
Easy
About 1 hour.
Ingredients
600 grams
Pattypan squash
400 grams
Tomato
200 grams
Bell pepper
2
Garlic
to taste
Laurel leaf
to taste
Dill
to taste
Allspice
1.5 tablespoon
Salt
1.5 tablespoon
Sugar
3 tablespoon
Vinegar
1 liter
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to pickle pattypan squash with tomatoes? Prepare the ingredients. I recommend small pattypan squash - they look pretty in the jar, but you can also use a large one and cut it into several pieces. I prefer elongated tomatoes - they’re great for pickling.
Step 2
Sterilize the jars in any convenient way. I pour a little water into each jar and microwave them one by one for 5-7 minutes. You can also sterilize over steam, or all at once in the oven at 212°F (100°C) for about 30 minutes. Boil the lids for 5 minutes.
Step 3
Wash all herbs and spices. You can add seasonings to taste - maybe tarragon, or chili pepper. Don’t be afraid to experiment; it will be tasty. You don’t have to peel the garlic clove.
Step 4
Add all herbs and spices to the jars.
Step 5
Wash the pattypan squash, remove the stems, and fill each jar about halfway with them.
Step 6
Wash the tomatoes, cut in half (large ones can be cut into 3-4 pieces), and add them to each jar. Leave a little space for the pepper.
Step 7
Clean the pepper, remove the stem and seeds, and cut into strips.
Step 8
Add the pepper to each jar.
Step 9
Boil water and pour into the jars to the top. The number of jars can vary - it depends on the size of the vegetables and how tightly you pack them. I got about 5 half-liter jars, but I recommend sterilizing extra jars just in case.
Step 10
Cover the jars with clean sterilized lids and leave for 10 minutes.
Step 11
Carefully drain the water from the jars into a pot and put it on the stove. Add salt and sugar.
Step 12
Bring the brine to a boil. Turn off the heat and immediately add vinegar. This recipe uses 6-9% vinegar. If you have vinegar essence, dilute it with water in a 1:8 ratio.
Step 13
Pour the hot marinade into the jars.
Step 14
In a suitable pot, place a towel folded 2-3 times on the bottom. Set the filled jars in the pot (you can pasteurize 1 jar at a time or 2-3, depending on the pot size). Add water up to the “shoulders” of the jars and heat. Pasteurize over medium heat for 10-15 minutes.
Step 15
Seal the jars tightly with lids. Store this preserve at normal room temperature.
Step 16
Enjoy!
Author note
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