This recipe shows the proportions for a jar with a capacity of 3 liters. I close the spicy patissons with a whole pepper pod. So the snack turns out not too hot. If you still decide to chop the pepper, add no more than two or three pieces.
Ingredients
- Patisson - 1,8 kg
- Hot red pepper - 1 pod
- Garlic - 3 cloves
- Allspice - 3 peas
- Bay leaf - 2 pieces
- Sugar - 3 tbsp.l.
- Salt - 4 art.l.
- Apple cider vinegar - 80 ml
- Water (filtered) – 1,8 l
Step-by-step cooking recipe
Wash the red pepper and squash.
Peel the garlic from the husk and cut into large pieces.
Place garlic, spices and a whole hot pepper on the bottom of the prepared jar.
Put the squash in a jar. Shake several times to make the vegetables sit down more tightly.
Pour boiling water to the top, cover with a lid and leave for 30 minutes.
Drain the water into a saucepan, add sugar, salt and boil for 3 minutes.
Pour vinegar and hot marinade into a jar with squash. Roll it up, turn it upside down and wrap it up with a warm blanket.
