How to saline the Patissons for the winter according to a classic recipe, with cucumbers, tomatoes, eggplants: the best recipes, useful recommendations for cooking

In this article, we will consider how to prepare delicious squash for the winter. And also add tomatoes, cucumbers and eggplant to them in recipes.

Content

Almost every hostess makes conservation and pickles for the winter, because this is a great opportunity to pamper yourself in the cold season with your favorite vegetables. Often, tomatoes, cucumbers and pepper are salted and canned, but the pathisson pickles are no less tasty.

Salted Patissons: Classic Recipe

Patisson salt is quite simple, especially if you choose a classic recipe for their preparation for this. A similar snack can be served as an independent dish or, as an additive to different side dishes, etc.

Patissons - 2 kg
Water - 1.8 l
Garlic - 5 cloves
Salt of large grinding - 85 g
Leaves of horseradish, cherries - several pcs.
Green dill - 1 bunch
Black pepper with peas - 10 pcs.

Next, we salt the vegetables according to such instructions:

Wash the main ingredients in cold running water. Next, we put the Patissons in a deep pan and pour them with water. We light a fire under the pan, wait until the water boils the liquid in the container, and cut it off for 7 minutes. During this time, boil the vegetables, then drain the water from the pan and let it completely drain from the squash.
We clean the garlic and leave whole cloves.
Greens need to be washed and dry. We do the same with horseradish leaves.
Now we need to prepare the containers in which we will salt the squash. To do this, take 4 banks 1 liter and properly sterilize them.
Then, to each jar, we send a little greenery, washed leaves, spices. Next, we lay in the container of the squash. They must be literally touched so that they lay tightly to each other.
In a separate pan, boil the amount of water indicated according to the recipe. Dissolve salt in this water. Depending on whether you love more salty vegetables or less salty, adjust the amount of salt at this stage.
Fill the containers with vegetables with the resulting liquid. Water should be poured under the top of the jar. Now we cover each jar with a lid and transfer the containers to a cool place in which direct sunlight does not fall. We leave the pickles there for 3 days.
After the indicated time, the entire liquid from the cans, pour into a large pan, spread it and send it to the jars again.
Now we close the containers with the lids and send the blanks to the permanent storage (refrigerator, cellar).

Salted Patissons: recipe with cucumbers

These vegetables can be called universal, since they can be salted with completely different products. One of the delicious recipes is a recipe for snacks from salted squash and cucumbers.

Patissons - 1.7 kg
Cucumbers - 2.7 kg
Garlic - 2 heads
Parsley is a bunch
Water - 3 l
Salt - 200 g

When the necessary products are prepared, we proceed directly to the pale:

Vegetables need to be washed several times under running water. Cucumbers need to choose small ones, otherwise they will be poorly included in the bank. Pathissons are transferred to the pan, pour them with water and after boiling, cook the vegetables for 7 minutes. Next, drain the water and wait until it drains from the squash.
We clean the garlic, but do not grind. The more garlic you put in a jar, the sharper your appetizer will turn out.
My parsley and dry.
Enough products that are indicated in the recipe to cook two 3 l of pickles for the winter.
We must sterilize the banks. At the bottom of each container we put garlic, greens and 2 tsp. Salt.
Next, we send vegetables to each jar. We lay out cucumbers and squash on containers, pay attention to the vegetables in all banks in equal quantities.
Pour the amount of water indicated according to the recipe and pour the remaining salt there. Boil the liquid.
Fill the containers with vegetables with this liquid, cover them with lids and take them to a place where it is not hot and there are no direct sunlight.

After 3 days, drain the liquid from the cans into the pan, spread it and pour it into the containers again.
Now take a very large pan and put the fabric on its bottom. Put jars with vegetables in the container, pour water into the pan and sterilize cans with vegetables for 5-7 minutes, and then close them with metal covers
Next, we transfer the yummy to a permanent storage.

Salted Patissons: a recipe with tomatoes

Such vegetables with tomatoes are no less delicious. To prepare such pickles, you need to take small tomatoes and the same squash. You will learn how to salt the squash with tomatoes from the recipe below.

Patissons - 1.2 kg
Tomatoes - 0.5 kg
Garlic - 1 head
Dried dill - pinch
Black pepper with peas - 5 pcs.
Fly and currant leaves - 2 pcs.
Salt - 25 g

We will harvest the treat for the winter in this way:

My vegetables, if necessary, cut the squirrels into a couple of parts, tomatoes need to be taken small in size, you can use cherry tomatoes. In each tomato you need to make a small puncture using a toothpick.
We clean the garlic.
The leaves of my horseradish and dry.
Banks be sure to be sterilized.
In each container we send a couple of cloves of garlic, pepper peas, dill, horseradish. If desired, you can add caraway seeds, lavrushka and cloves.
Now we lay the patissons in banks, try to tamp them as tightly as possible to each other.
After the Patissons, we send tomatoes to the container.
Boil water and fill it with vegetables in banks. We cover the containers with lids and let stand for 5-10 minutes.
After that, drain the liquid from cans into one container, add salt to it and boil again.
Pour the salty boiling cans, wait another 10 minutes. And we do the same procedure again.
After the final procedure, all the jars must be closed with lids and wait until the liquid has cooled in the containers.
After about 1 day, banks can be sent to a permanent place of storage.

Important: do not turn cans with such pickles, since the Patissons will easily crush tomatoes with their weight.

Salted Patissons: Recipe with eggplant

From eggplants, very tasty pickles are obtained. By adding to them also Patissons, we will get an excellent twist for the winter.

Eggplant - 2.5 kg
Patissons - 2.5 kg
Garlic - 2 heads
Salt - 25 g (and another 100 g for cooking brine)
Cherry, horseradish leaves - several pcs.
Black pepper with peas - 5 pcs.
Water - 1.5 l

Such conservation should be prepared as follows:

I wash the squirrels and eggplants, transfer it to a container of water and cook after boiling a liquid for 5 minutes.
Next, let the vegetables cool and chop them. Grind the eggplants in any case, you can cut them with medium -sized cubes, slices, circles. But Patissons, if they are small, can be left intact.
We clean the garlic and finely cut it with a knife. Immediately add 25 g of salt to a container with garlic, mix the ingredients.
The containers in which we will salt vegetables need to be washed and sterilized.
At the bottom of each jar we put the leaves of cherries, horseradish, pepper and any other spices to your taste.
Flone vegetables with salt and garlic and lay in banks. Try to ensure that eggplant with squash is as close as possible to each other.
In the container, boil the amount of water indicated in the recipe, add 100 g of salt to it. Pour the jar of the resulting liquid, close them with lids and leave them at room temperature for a couple of days. Next, we attribute the conservation to a permanent storage - a cellar, a refrigerator.

How to salt Patissons: recommendations

Patissons salt is quite simple, but there are some tips that will help you prepare even more tasty conservation for the winter.

For salting Use young and small piglets. You can take even unripe vegetables. The thing is that young squash is very soft and pleasant to taste, but the old ones are already much harder and in canned form not so tasty.
Never clean the piglets from the skin. The skin of these vegetables is soft and completely invisible in prepared form.

It is important to adhere to the rules of preparation

If you want to get delicious and crispy squirrelsBe sure to boil them in front of the salting. This procedure takes literally 5-7 minutes, but the vegetables after it are much tastier.
Do not spare spices and spices. Experiment with different tastes. For example, you can use not only horseradish leaves, but also currant leaves, cherries. In addition to dill, parsley, caraway seeds and even celery can be used. You can add different pepper, cinnamon, coriander - so the conservation will turn out even more tasty and fragrant.

By choosing one of the prescriptions presented and having prepared patissons on it, you will provide yourself with delicious pickles for the winter.