Patissons are tasty and dietetic.If you are considering options for harvesting for the winter, recipes, patissons for which are very delicious, you will certainly be useful. Their diversity is amazing. Patissons for winter can be preserved, soaked, salted and marinated. Practically for every taste there is a suitable cooking option.
Canned scallops for the winter
You need a kilogram of squash, twentygrams of fresh dill, half a pod of bitter pepper, three cloves of garlic, a bay leaf, parsley greens and some dill seeds. To prepare the marinade, take eighty grams of salt and forty-five grams of 9% table vinegar per liter of water. Blanch vegetables in boiling water for about five minutes, then cool. Put the prepared patissons in jars, add there also finely chopped fresh herbs and spices. Boil the salt water for the marinade, pour in the vinegar and pour the hot mixture of vegetables in the jars. Sterilize the workpiece in boiling water. The liter bank will take about twenty minutes, and for three liters - a little more than half an hour. Roll in sterile caps, turn the cookware with the canned product upside down until completely cooled and put it in a cool place for storage.
Marinated patissons for the winter
Recipes for marinating are advised to take vegetables in sizeup to eight centimeters. Blanch the squash for a couple of minutes in boiling water, cool it with cold water and spread it over the jars. For every ten vegetables add one bulb, a clove of garlic, a bay leaf, three buds of cloves and a pea of pepper, a pair of spoons of finely chopped parsley, dill, horseradish, celery, tarragon. For marinade per liter of water, take a couple tablespoons of salt and one spoonful of sugar, as well as four tablespoons of 9% vinegar. Boil the ingredients for the marinade and pour the prepared vegetables. Sterilize for about ten minutes, roll up and store in a cool place after completely cooling.
Wet patissons for the winter
Take small vegetables, apples and cherry leaves.or currants. Prepare a pickle: a liter of water will require fifteen grams of salt, thirty grams of sugar, ten grams of rye flour. Wash fruits and vegetables, put in an enamel pot or tank, sandwich the washed leaves. Fill with brine and place under oppression. Keep for storage in a cool place. After a while your patissons, prepared for the winter in a delicious brine, will be ready for use. Very unusual and tasty dish, due to the lack of heat treatment preserving the maximum of vitamins.
Salted patissons for the winter
In addition to the patissons, you will need sweet peppers,cucumbers, tomatoes, citric acid, a pair of clove buds, bay leaf, pepper in peas. For a brine per liter of water, prepare fifty grams of salt and thirty-sugar, and a spoonful of 9% vinegar. Lay on the bottom of the can of spices and a couple of cucumbers, on top - small patissons with pepper, garlic and greens, at the top put a couple of tomatoes. Preheat the components for the brine, after boiling, pour the mixture over the jars, sterilize and roll them. Keep for storage in a cool place.
