Canned patissons - a wonderful and very original snack, which is perfect for any, especially fresh or lean dishes. It can be boiled potatoes or rice.
Recipe for canned squash
Ingredients:
- patissons;
- garlic - 1,5 kg;
- horseradish leaves - 8 g;
- fresh parsley and celery - 10 g;
- green pepper - 0.3 g;
- black bitter pepper - 0.1 g;
- laurel leaf - 1 piece;
- mint leaves - 0,5 g.
To fill:
- salt - 50 g;
- acetic acid 80% - 12 g.
Preparation
Now tell you how to cook canned squash . So, vegetables are well washed, cleaned and cut into cubes, and if they are small, then canned whole. At the bottom of a clean one-liter jar we lay greens and spices, and on top of the vegetables fill with hot filling, leaving a little space to the edge of the neck. Now we sterilize the patissons at a temperature of 90 degrees for 10 minutes, then roll up the jar and leave to cool.
Canned salad of patissons
Ingredients:
- squash - 4 kg;
- garlic - 2 pieces;
- salt - 100 g;
- sugar - 100 g;
- vinegar - 100 ml;
- vegetable oil - 100 ml;
- parsley - 1 bunch.
Preparation
Patissons washed and cut into thin plates. Garlic is cleaned and also shredded in small pieces. To the cut vegetables add salt, sugar, parsley leaves, pour vinegar, vegetable oil, mix well and shift to half-liter clean jars. We sterilize them in boiling water for about 20 minutes, and then immediately roll the cans and lettuce and turn them downside down. We leave the patissons to cool naturally, at room temperature, after which we put it away for storage in a cool place.
Marinated patissons with dill
Ingredients:
- squash - 600 g;
- greens of dill - 15 g;
- garlic - 4 cloves;
- green peppers - 1 pc .;
- greens of mint, celery, parsley and horse radish - to taste.
For marinade:
- water 3.5 liters;
- salt - 300 g;
- vinegar 9% - 500 ml.
Preparation
Cleaned and peeled patissons blanched first in boiling water for about 5 minutes, and then immediately cooled, washing in cold water. Then we put the vegetables in cooked jars: we cut the large patissons into equal parts, and put the small ones entirely.
To the bottom of the cans and from above, lay out finely chopped greens and spices. Now we sterilize the jars with squash about 10 - 25 minutes in boiling water, after that we roll them with sterilized lids and store them in a cool place.