1 lb baby pattypan squash, washed and trimmed
1 C white vinegar
1 clove garlic
1 C water
2 T sugar
1 t peppercorns
1 T kosher salt
pinch crushed red pepper flakes
1 t coriander seeds
1 t mustard seeds
1 small onion, peeled and quartered
Bring white vinegar and water to a boil, with garlic, sugar, peppercorns, salt, red pepper flakes, coriander and mustard seeds.
Dissolve sugar and salt, let cool for 15 min.
In a mean time, bring a pot of salted water to a boil. Blanche the squash for 2 minutes, drain and put in the ice water to cool.
Layer onions and squash in a pickling jar. Pour in the liquid.
Let stand for 2 hours, then put in a fridge overnight.
Match made in Heaven: