Patissons you'll lick your fingers for the winter

Crispy pickled patissons are cooking for the future! You can lick your fingers for the winter with both green and yellow fruits, this is not so important. In principle, bright yellow squash will look very colorful on the winter table. But tender green vegetables will also perfectly complement and decorate the winter diet, they will look no less picturesque on the table. From the specified number of products, 1 liter jar of ready-made patissons is obtained. The weight of the patissons is approximate, since different patissons weigh differently.

MariaS

Recipe author

Winner of the contest Best Recipe of the Week September 17-23

You can lick your fingers for the winter

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Composition / ingredients

servings:

Patisson (maybe a little more)

350

Garlic

Mustard (grains)

Pepper

to taste

Dill

to taste

Vinegar

Salt

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 8 % 1 g

Carbohydrates 83 % 10 g

50 kcal

GI: 36 / 0 / 64

Step-by-step cooking

Cooking time: 8 h

Step 1:
Prepare the necessary products to cook the pickled squash: the squash itself, dill (which is: twigs or umbrellas), garlic (optional), mustard seeds (took white), sweet peas, salt, sugar, vinegar 9% will also be required for the marinade- ny, water.
Step 2:
Put spices, peeled garlic and dill greens on the bottom of a clean jar. Other spicy additives to your taste, for example, cherry leaves, currants, horseradish, will be useful in such a preparation.
Step 3:
Rinse the patissons thoroughly, cut into slices, remove the tails and place them as tightly as possible in a jar. Pour boiling water, cover with a sterile lid. Let stand for 15 minutes, then drain the water into a saucepan, boil again and pour again. Leave it on again for 15 minutes. And then drain the water into the pan again, add sugar and salt. Bring to a boil.
Step 4:
Add vinegar directly to the jar. Pour the squash with boiling brine and seal tightly with a lid. Turn it over and keep it wrapped in a warm blanket until it cools down completely. You can store such a seaming in an apartment without any problems.

Additional spices and herbs will certainly decorate the taste of such patissons, so if desired, use black pepper, coriander seeds, bay leaf, sprigs of parsley.
If you cut the patissons into moderately small pieces, then the jar can be filled more tightly and the blanks will turn out more.

Vinegar in recipes, unless otherwise specified by the author, is added by default at a concentration of 9%.

To make summer supplies guaranteed to delight you throughout the cold season, read the basic rules, secrets and life hacks about preparations for the winter.