Ingredients
1/2 pound green beans, trimmed
2 cups seasoned rice vinegar
1 teaspoon salt
2/3 cup sugar
2 cups white vinegar
5 cups halved yellow baby pattypan squash (about 1 1/2 pounds)
Method
Sources
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Mild rice vinegar — sushi rice, sunomono, pickled ginger
Pre-seasoned rice vinegar — instant sushi rice, quick pickles
Electric pressure cooker for stocks, beans, braising, sterilization
Pre-seasoned sushi vinegar — instant sushi rice preparation
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Pre-seasoned rice vinegar — instant sushi rice, quick pickles
Electric pressure cooker for stocks, beans, braising, sterilization
Pre-seasoned sushi vinegar — instant sushi rice preparation
Adjustable stand — hold cookbook or tablet at eye level while cooking
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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.note: squash mixture can be evenly divided among 4 (1-pint) jars. store in refrigerator up to 1 week.