The eternal trouble of all summer residents is where to put the harvest stocks. This is especially true of zucchini and their relatives, which then have to be distributed to neighbors. Today I want to share with you an excellent preparation of patissons! No more vegetables will be wasted.
Ingredients
- Patisson - 1.5 kg
- Water - 1 l
- Cherry leaves - 4 pieces
- Parsley - 4 twigs
- Dill - 4 twigs
- Celery - 2 twigs
- Hot red pepper - 3 pieces
- Bay leaf - 2 pieces
- Garlic - 4 clove
- Salt - 100 g
- Vinegar (9%) – 100 ml
Step-by-step cooking recipe
Rinse whole small squash and boil them in cold water for about 4 minutes. Then pour cold water over it and let it cool down.
Put cherry leaves, dill, parsley, celery, bay leaves, garlic cloves and hot pepper on the bottom of the jars.
Carefully lay the patissons on top more tightly, but do not tamper hard.
Boil water with salt, add vinegar, remove the marinade from the heat and pour into jars.
Put the jars in a saucepan with water and boil for 10 minutes over medium heat, and then roll up.
