Write a comment
Marinated patissons
Marinated patissons harmoniously complement meat dishes, look beautiful and bright on the festive table. Marinated patissons according to this recipe retain their firmness, are crispy and quite tasty.
Caloric content: 21 kcal per 100 grams of the dish.
Serves: 2.
Cooking time: 50 minutes.
Ingredients
Both white and yellow patissons are suitable. Be sure to take peas of various peppers for aroma and your favorite greens.
- patissons - 1.5 kg;
- horseradish - 1 large leaf;
- black currant - 3 leaves;
- garlic - 1-2 cloves;
- dill - 4 umbrellas or 2 tsp of dill seeds;
- mustard seeds - 1 tsp;
- bay leaf 1-2 pcs.
Marinade for 1 liter of water:
- salt - 2 tbsp (without a heap);
- sugar - 1 tbsp (without a heap);
- allspice - 6 pcs;
- black pepper - 10 pcs.
- vinegar 9% - 3 tbsp in each 1 liter jar.
Preparation
1. For canning, it is preferable to take young patissons. The fruits must be fresh and firm. By following these rules, we will enjoy the tastiest crispy patissons in winter. To achieve beautiful canning, we take patissons of different colors. We cut off the stems from the fruits, slightly deepening the knife into the flesh near the stem. From the opposite side of the patisson, we also cut off the tip of the vegetable, removing all dark spots.
2. Now we cut the patissons into large wedges. If you have small fruits (about 5 cm in diameter), you can leave them whole without cutting into pieces.
3. We wash the jars for canning in warm water with baking soda. After that, we thoroughly rinse the containers with clean water and sterilize them. In each jar, we place a large clove of garlic, cutting it into pieces. After cutting the horseradish leaf, we lay it at the bottom of the jar. We take dill, whatever we have. The best options are dill umbrellas or just its seeds. If neither is available, in extreme cases, you can use green dill branches.
4. We fill the jars with the sliced patissons. On top, we cover with the remaining cut horseradish leaf.
5. After boiling water, we carefully pour boiling water over the patissons in the jars. We leave the patissons to warm in the boiling water for 5 minutes. Then, draining the water from the patissons into a saucepan, we place the saucepan with this water on the stove. Once the water has boiled again, we pour it back into the jars with the patissons.
6. Now we cover the jars with lids, previously boiled. We leave them for 15 minutes, covering them with a towel. After 15 minutes, we drain the water from the jars into a measuring cup to determine how much marinade we need to prepare for our preservation of patissons. Once we have determined the amount of marinade, we proceed to prepare it according to the recipe.
7. We pour clean water into the cooking pot, necessary for the marinade. We add spices to the water according to the recipe, mixing them in the water. We bring the marinade to a boil, cover with a lid, and boil for a few minutes.
8. We pour the boiling marinade into a liter jar with patissons. Filling the jar about halfway, we add 3 tablespoons of 9% vinegar to the jar. Then we continue to fill the jar with marinade to the very top.
9. The marinade should reach the edge of the jar's neck without spilling over the edge. Now we can hermetically seal the jar. We turn the closed jar with patissons upside down. Since we sealed the patissons without sterilization, we can cover the jars with a blanket. After 12 hours, we take the jars out from under the insulation and send them for storage.
10. We store the pickled patissons in a cool place.
