Pickled Baby Pattypan Squash

• 1 1/2 cups white vinegar
• 1 1/2 cups water
• 1/3 cup sliced shallots
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1 tablespoon black peppercorns
• 1 teaspoon white peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon crushed red pepper
• 3 garlic cloves, crushed
• 1 bay leaf
• 2 1/2 cups baby pattypan squash, divided
• 4 tarragon sprigs
• 4 green onions (green parts only), halved lengthwise
• 1 lemon wedge

1. Combine first 12 ingredients in a medium saucepan; bring to a boil, stirring until sugar dissolves. Place 1 1/4 cups of the squash in a 1-quart canning jar; add tarragon, onions, and lemon. Add remaining squash to jar; top with hot vinegar mixture. Cover and seal. Refrigerate 2 days.
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white vinegar, water, shallots, kosher salt, sugar, black peppercorns, white peppercorns, coriander seeds, mustard seeds, red pepper, garlic, bay leaf, baby pattypan squash, tarragon sprigs, green onions, lemon

Taken from www.myrecipes.com/recipe/pickled-baby-pattypan-squash (may not work)