Needing a recipe for pickling patty pan squash

[buxton diggers]

I've grown an amazing crop of (delicious) patty pan squash in this, my first allotment year. I saw something on the 'net about serving whole pickled baby squash to compliment cheese and cold cuts. I've googled and googled but can only find recipes for sliced or halved squash.
If I were to experiment, would experienced picklers recommend I cook them first, put them in raw or put the jars in a bain-marie? Or am I miles off the mark...

[buxton diggers]

[buxton diggers]

Treated them as courgettes and just brought the vinegar back to the boil with the squash, peppers and onions in. So far, so good! They are delicious.

[Mrs Ava]

Wow, never thought of trying that.  I am not crazy about vinegar so would worry that they would absorb a lot and go soggy????  Keep us posted how they turn out.

[buxton diggers]

At the cooking stage, two of our girls (who both detest squash) declared them gorgeous. I used 3 cups white wine vinegar and 2 2/3 cups sugar so they're quite sweet and syrupy (although still savoury if that makes sense!). We're going to do the grand opening in two weeks time! The vinegar (with a bog standard sachet or two of pickling spice in) was so delicious we ran off to the Lottie and picked the cucumbers to finish it up!
Am very proud as we only got the allotment in June so everything went in late: we already made jam and these were our first ever pickles!