Thanks to its neutral taste, patissons go well with any marinades and fillings. For example, with mustard. A savory snack will adequately diversify an everyday or festive feast. I advise you to choose small patissons.
Ingredients
- Patisson - 1 kg
- Sugar - 0.25 glasses
- Vinegar - 0.25 glasses
- Garlic - 3 cloves
- Vegetable oil - 0.25 glasses
- Mustard powder - 1 tbsp.l.
- Salt - 1 art.l.
- Greenery - 1 bundle
Step-by-step cooking recipe
Leave the small patissons whole, and cut the large ones arbitrarily.
Add sugar, salt, mustard powder and crushed garlic.
Add chopped greens, oil and vinegar, and leave for 2 hours.
Put the squash in sterile jars and sterilize for another 20 minutes in a saucepan with water.
Roll up the blanks for the winter.
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