Pickled pattypan squash with black cumin (nigella seeds)

Pickled pattypan squash is a real treat for lovers of spicy, tangy, and aromatic foods. You can preserve them for winter or make a quick refrigerator version to enjoy with lunch, dinner, or even on a festive table.

If you add black cumin (nigella seeds) to the brine, you’ll get an extraordinary appetizer with a unique spicy flavor. Black cumin has a strong, distinctive aroma, gives vegetables a rich aftertaste, and thanks to its natural antiseptic properties, it reduces the risk of spoilage in canned goods.

Nigella seeds are also packed with antioxidants and omega fatty acids. Antioxidants protect the body from free radicals, while omega compounds regulate metabolism, reduce inflammation, balance cholesterol, and even stabilize hormones.

Also known as Nigella sativa, black cumin is rich in vitamins E, A, B1 and B6, as well as essential minerals: potassium, iron, manganese, selenium, sodium, phosphorus, calcium, zinc, and copper. It contains essential oils, sterols, phospholipids, alkaloids, and flavonoids. Regular consumption strengthens immunity, improves digestion, boosts metabolism, and helps prevent serious conditions such as hepatitis and pancreatitis.

CraftOil has been producing premium-quality cold-pressed oils and natural foods for many years. The brand offers a wide range of healthy products: seeds, grains, nuts, flours, and unrefined oils. In our catalog, you’ll find fresh kalonji (nigella) seeds that are carefully stored, free from preservatives, and packaged the same day the order is placed. These seeds are a perfect ingredient for marinades, sauces, and homemade oil pressing.

Ingredients for spicy pickled pattypan squash

For prepare you need:

• 1.2 kg pattypan squash;
• 1 small horseradish root;
• 5 garlic cloves;
• 5 black peppercorns;
• 5 dried clove buds;
• 1 dill flower head;
• 1.5 tbsp salt;
• 2 tbsp sugar;
• 1 tsp nigella seeds (black cumin);
• 1 bay leaf;
• 1 tsp citric acid (or juice of ½ lemon);
• 1.5 liters water;

Step-by-step recipe

Wash the pattypan squash and trim the stems. Cut large ones into wedges; small ones can be pickled whole.

Rinse the horseradish root, dill, and bay leaf. Peel the garlic cloves, wash, and cut them in half. Place the prepared squash, herbs (Ddll, bay leaf), horseradish, and garlic into a sterilized jar.

Pour boiling water over the vegetables, cover, and let sit for 15 minutes. Then drain the water into a pot. Add salt, sugar, citric acid, black pepper, cloves, and nigella seeds to the drained liquid. Bring to a boil and simmer for 2–3 minutes.

Pour the hot marinade back into the jar, covering the squash completely. Seal the jar with a metal lid (for long-term storage) or a plastic lid (for refrigerator pickles). Wrap in a towel for slow cooling.

Your pickled pattypan squash with nigella seeds will be ready in 3–4 days. Before serving, drizzle them with unrefined vegetable oil for extra flavor.

Notes & variations:

In addition to black cumin, you can add white, yellow, or black mustard seeds for a sharper, spicier taste. Mustard seeds, nigella seeds, and a wide selection of natural cold-pressed oils are available at CraftOil, your trusted Ukrainian store for craft and healthy foods.