Pickled Patissons with Zucchini

Necessary products for beautiful preservation of pickled patissons with zucchini for winter. Optionally, instead of dark zucchini, light zucchini can be used.

To make the preservation not only tasty but also beautiful, we select small young patissons that can be placed in jars whole, without cutting the fruits into pieces. Moreover, small patissons turn out to be crisper.

Blanch the patissons and zucchini for 4-5 minutes, and then transfer them from boiling water to cold water to cool down.

Wash the jar in which we will roll the vegetables with warm water and baking soda. Then sterilize the washed dishes with steam.

Fill the prepared jar with greens. Do not forget to wash the greens. In a liter jar, it is enough to put a couple of sprigs of dill with umbels and half a horseradish leaf, cutting it across into strips. Add here a bay leaf, the pepper peas, and a slice of hot pepper (no more than 0.5 cm). After cleaning the garlic, cut it and add it to the jar.

Cut off the peduncles from the patissons, removing all the dark spots with the sharp tip of a knife. Also, cut off the tip from the back side.

Place the patissons in the jar. The zucchini can be sliced into circles, but the dark green vegetables encourage cutting them into carved pieces.

Prepare the marinade for the patissons with zucchini. Pour 0.5 liters of water into a saucepan and place it over the heat. Mixing salt with sugar, pour it into the water. Boil the syrup over low heat under a closed lid for 5 minutes.

Add vinegar according to the recipe to the jar with vegetables, then pour the hot syrup into the jar. Immediately cover the jar with a sterilized lid. Gently shake the jar so that there are no air bubbles left between the vegetables in the jar. Let the jar sit on the table for 5 minutes.

Meanwhile, place a large saucepan for sterilization on the stove. Line the bottom of the saucepan with a cloth, on which we place the jar with patissons. Carefully pour in slightly warm water until the water level reaches the shoulders of the jar, and turn on the burner under the saucepan. When the water in the saucepan boils, time the sterilization. For a liter jar, it takes 20 minutes. Adjust the heat so that during this time the water boils continuously but does not roll vigorously.

After the necessary time, use special tongs to remove the jar from the boiling water. It is important that during this, the jar remains covered with a lid. Seal the jar tightly, turning it upside down. Leave it in this position to cool down, without covering it with anything. After it cools down, send the preservation to store in a dark and cool place.

Prepare pickled patissons with zucchini for winter according to our recipe. Successful and tasty preparations.