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Pickled pattypans
Pickled pattypans complement meat dishes harmoniously, looking beautiful and bright on the festive table. The pickled pattypans from this recipe retain their firmness, become crispy, and are quite tasty, no worse than in the recipe with zucchini.
Caloric value: 21 kcal per 100 grams of the dish.
Preparation time: 50 minutes.
Ingredients
Show ingredients
Both white and yellow pattypans are suitable. Be sure to take peas of various peppers for aroma and your favorite pickling herbs.
- pattypans - 1.5 kg;
- horseradish - 1 large leaf;
- black currant - 3 leaves;
- garlic - 1-2 cloves;
- dill - 4 umbrellas or 2 tsp. dill seeds;
- mustard seeds - 1 tsp;
- bay leaf 1-2 pcs.
Marinade for 1 liter of water:
- salt - 2 tbsp. (heaping);
- sugar - 1 tbsp. (heaping);
- allspice - 6 pcs;
- black pepper - 10 pcs.
- 9% vinegar - 3 tbsp. in each 1 liter jar.
Preparation
- For canning, it is preferable to take young pattypans. The fruits must be fresh and firm. By following these rules, we will enjoy the tastiest crispy pattypans in winter. To achieve beautiful canning, take pattypans of different colors. Cut the stems from the fruits, slightly deepening the knife into the pulp near the stem. From the opposite side of the pattypan, also cut off the end of the vegetable, removing any dark spots.
- Now cut the pattypans into large wedges. If you have small fruits (about 5 cm in diameter), you can leave them whole, without cutting into pieces.
- Wash the jars for canning in warm water with baking soda. After that, thoroughly rinse the containers with clean water and sterilize. In each jar, place a large clove of garlic, cutting it into pieces. After cutting the horseradish leaf, place it at the bottom of the jar. Take dill that you have. Umbrellas of dill or just its seeds are the best options. If neither is available, then, in extreme cases, you can use green dill sprigs.
- Fill the jars with the sliced pattypans. Cover with the remaining cut horseradish leaf on top.
- Boil water and carefully pour boiling water over the pattypans in the jars. Leave the pattypans to warm in the boiling water for 5 minutes. Then, drain the water from the pattypans into a pot, and put the pot with this water on the fire. Once the water is boiling again, pour it back into the jars with the pattypans.
- Now cover the jars with lids that have been previously boiled. Leave them for 15 minutes, covering the top with a towel. After 15 minutes, drain the water from the jars into a measuring cup to determine how much marinade we need to prepare for our pickled pattypans. Once we determine the amount of marinade, we proceed to make it according to the recipe.
- Pour clean water, necessary for the marinade, into a cooking pot. Add the spices according to the recipe into the water, stirring them in. Let the marinade come to a boil, cover with a lid, and boil for a few minutes.
- Pour the boiling marinade into the liter jar with pattypans. Filling the jar about halfway, add 3 tbsp. of 9% vinegar into the jar. Then continue to fill the jar with the marinade to the very top.
- The marinade should reach the rim of the jar, without spilling over the edge. Now you can securely seal the jar. Turn the closed jar with pattypans upside down. Since we sealed the pattypans without sterilization, you can cover the jars with a blanket. After 12 hours, take the jars out from under the insulation and store them away.
- Store the pickled pattypans in a cool place.
