When it comes to pickling vegetables, cucumbers and tomatoes are most often remembered. For some reason, everyone forgets about the patissons. Nevertheless, they perfectly absorb tastes and in this they somewhat resemble mushrooms. Let's cook patissons for the winter today like bunches.
Ingredients
Step-by-step cooking recipe
Wash the patissons, cut large specimens.
In a deep saucepan, mix water, sugar, salt, black pepper and oil.
Add coarsely chopped garlic cloves, dill umbrellas and bring to a boil.
Pour in the squash and boil for 5 minutes from the moment of re-boiling.
Fish out the vegetables with a slotted spoon and put them in jars.
Pour vinegar, boiling marinade and roll up.
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