Pickled Pattypan Squash with Citric Acid
Description
Winter preserve made at home. This is a classic recipe for marinated pattypan squash with citric acid. Instead of vinegar, I used citric acid, and the result was at least no worse. From the listed ingredients you get approximately four one-liter jars of marinated pattypan squash. Have a nice day and successful preparation of this wonderful snack. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Place in sterilized jars: peeled and cut horseradish root, garlic – 2 cloves, pepper – 3 peppercorns, cloves – 3 pcs., coarsely cut pattypan squash. Pour everything with boiling water, cover with lids, and let stand for 10 minutes.
- 3
Step 3
Drain the water from the jars into a saucepan, add four tablespoons of salt, two tablespoons of sugar, a bay leaf, cherry and currant leaves, and a dill head. Bring everything to a boil and simmer for 5 minutes.
- 4
Step 4
Into each jar, add slightly less than 1 tsp. of citric acid, then pour strained marinade (without herbs) on top. Seal the jars with lids and turn them upside down until completely cooled, wrapped in a blanket.