Sweet and Sour Pattypan (Sunburst) Squash and Green Beans

All the canning goodness without the complicated instructions. Serve these pickles with cocktails or with grilled poultry or fish. This recipe makes four (one-pint) jars-enough to keep and give away to friends and neighbors.


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 onions
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


Cook green beans in boiling water 1 minute. Drain and plunge beans into ice water; drain. Combine rice vinegar and next 3 ingredients (through salt) in a medium saucepan; bring to a boil. Cook until sugar dissolves. 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. Note: Squash mixture can be evenly divided among 4 (1-pint) jars. Store in refrigerator up to 1 week. 

Source: www.cookinglight.com