Pickled Patissons is a crispy recipe for the winter. Patisson blanks for the winter: Golden recipes

Specially selected: the most successful and verified recipes for pickling and salting patissons.

Beautiful, with a delicious, crispy pulp of the Patissons to taste slightly resemble mushrooms. Since this is a type of ordinary pumpkin, they prepare them in the same way. But for the winter, these vegetables are crushed like zucchini. A variety of recipes is not amenable to the account.
In this article, the most delicious and time -tested recipes are selected.

How to salute the Patissons for the winter in banks?

Proven recipes on zucchini will be a good help for the harvesting of squash.
But several distinctive tips will help you get an even more delicious workpiece:

• After rolling, the banks cannot be insulated. They must be sharpened sharply. Under the influence of a long stay in the warmth, the Patissons become flabby and lose their taste
• For the assorted salad, select the smallest vegetables. This will give extraordinary originality and will help maintain natural taste to the finished product
• Before the workpiece, blanch vegetables in boiling water for 3-4 minutes, and then lower it into ice water
• Small squirrels without removing the peel are used for canning a whole, largely cleaned - for salads

Simple but very tasty recipe

Ingredients:

• Immature squirrels - 1.5 kg
• A small head of garlic
• A small sharp pepper
• A little celery, horseradish
• 60 grams of salt per 1 liter of brine

Recipe:

• Rinse small vegetables
• Cut the stalk
• Dissolve the salt in cold filtered water
• At the bottom of the washed and dried jar we put a little crushed greens and garlic
• We lay the piglets in layers, pouring each layer with greens
• Pour a brine
• We cover with a plastic lid
• We remove for endurance in a warm place for 10 days
• After completing the fermentation process, we put in a cold place

Patissons like mushrooms recipe for the winter

A neutral taste makes it possible to marinate these vegetables “under mushrooms”. The workpiece is juicy and delicate, resembling the taste of the loads

Ingredients:

• patissons - 1.5 kilograms
• carrots-1-2 pieces
• garlic - large head
• sugar - 1/2 cup
• salt - 1 tablespoon
• black ground pepper - pinch
• vegetable oil - 1/2 cup
• vinegar 9% - 1/2 cup
• A little dill and parsley

Recipe:

• Chop the squirrels and carrots to small barbar
• Finely chopping greens and garlic
• We connect everything together in deep containers, sprinkle with spices, salt and sugar
• Pour vinegar
• We pick up about three hours
• Then we pack in sterilized jars
• We put on sterilization within 10-15 minutes
• After rolling with lids, we warm and leave it at night to warm up

Patissons for the winter recipes without sterilization

The taste of this snack resembles cucumbers.
Thanks to the apples included in the recipe, you can preserve without sterilization without fear that the banks will become clouded or exploding.

Would need:

• 250 grams of apples
• 0.5 kilograms
• dill, parsley, several branches
• 1-2 slices of garlic
• 1 small pepper
• A liter of marinade will need 60 grams of salt and the same amount of sugar, a tablespoon of 9% vinegar
• We wash and clean the squirrels and apples from the stalk, cut into 2 or 4 parts
• We throw in a sterilized container, a slice of peeled garlic, peppercorns and herbs
• We put vegetables in a jar, glorifying fruits
• Put the greens and sharp pepper on top
• Boil marinade from salt and sugar
• Add vinegar and immediately fill in the banks
• We roll it with lids
• We remove under a warm blanket for the night

Video: How to preserve Patissons?

Pickled Patissons for the winter pieces

Ingredients :

• patissons - two kilograms
• bulgarian pepper- 10-2 pieces
• onions-3-6 heads
• sharp pepper - 4 pieces
• basil - 12 pieces
• lemon - 2 pieces
• bay leaf - 6 pieces
• cloves - 12 pieces
• vinegar - a glass
• salt - 4 tablespoons
• sugar - two glasses
• greens in the assortment to taste

Recipe:

• Cut: onions, bell pepper, lemon - rings, squash - cubes, acute pepper - as smaller as possible
• In a sterilized floor, we put a little parsley and basil, lemon plastic
• We cover with a layer of bell pepper, onions and pieces of spicy pepper
• We lay the squash
• Bring the marinade of salt, sugar and vinegar to a boil
• Pour into the jar
• Cover with metal lids
• We put on sterilization - 10 minutes
• We pull out banks, roll up
• In an inverted form, wrap it with a warm cloth
• Thus warming up the day
• Then we send for storage

Patissons in tomato for the winter

Crispy, fragrant vegetables with an extraordinary taste diversify the casual and festive table menu in the winter cold.

• We take 3.5 kilograms of squirrels and cut into 4 parts
• We prepare the marinade: pour into the pan in a glass of vegetable oil, tomato juice, 9% vinegar. Add half a glass of sugar and chopped garlic, 1.5 tablespoons of salt.
• Boil
• In the boiling marinade we throw Patissons
• We boil 10-15 minutes
• We lay out in sterilized jars and roll up
• We insulate the blanket upside down jackets
• After cooling, we remove for storage

Patissons and zucchini for the winter

The original dish is in combination with other vegetables. This is a very practical option when several varieties of different vegetables remain at the end of the season.

• Divide picked up a kilogram of zucchini and squirrels into small pieces
• At the bottom of the prepared jar we put on a twig of any greens, 2-3 cloves and a small slice of garlic
• Put the vegetables in the combat
• Pour boiling water
• We warm up for 5 minutes
• We drain the water into the pan
• We put 3 tablespoons of sugar and 2 salt per 1.5 liters of water
• We bring to a boil
• Pour 100 milliliters of vinegar
• Pour a hot marinade into banks
• Clog with lids
• After cooling, we remove for storage
• In this recipe, insulation of cans is not required. So vegetables will be more crispy and tasty

Cucumbers with Patissons for the winter recipes

Another offer of vegetable assortment:

• In a three -liter jar of a three -liter jar, we lay 3 sheets of laurels, peppercorns and cloves
• Put a layer of small cucumbers
• On top we fill up small piglets, between which we put several chopped slices of Bulgarian pepper, a garlic umbrella, on the leaf of currants, cherries, bird cherry
• We prepare the marinade: boil a liter of water with a 1.5 teaspoon of salt, two tablespoons of sugar, 2-3 pieces of cloves, a pinch of cinnamon, one piece of bay leaf and pepper with peas. Before boiling, pour the fourth part of a teaspoon of citric acid and a teaspoon of table vinegar
• Pour the marinade filled jars with the marinade
• We sterilize for 25 minutes
• Tighten the lids tightly
• Cool, at room temperature without wrapping

Small Patissons Recipe

In winter, you can crunch with pleasure using the following recipe:

• Patissons - 3 kilograms
• On a 0.5 liter jar:
  crushed horseradish root - teaspoon
  on a sheet of celery, mint, laurel, currants
  2 peas of pepper
• On a liter of marinade: a tablespoon of salt, two - sugar, one - vinegar
• We put all spices and seasonings into a prepared clean jar.
• Put the squash on top. If you need to cut
• Bring the marinade to a boil
• Pour into the jar
• We roll it with lids
• We put in the cold for storage

A large number of recipes always cause confusion.
Try the proposed options. You will not need to look for other versions.

Video: How to preserve Patissons?