Marinated Pattypan Squash Without Canning
Description
Homemade preserves keep for a long time. 1. Wash the pattypan squash thoroughly and remove the stems. 2. Bring water to a boil in a large pot and add the pattypan squash. Boil for about 3 minutes, then drain the water. 3. While the vegetables cool, you can prepare the marinade. 4. In a separate pot, combine the salt and sugar and add water. Bring to a boil, stirring constantly so the sugar and salt dissolve completely. 5. Then pour vinegar into the marinade, add peppercorns and cloves (you can use other spices to taste as well). 6. Peel the garlic and cut each clove in half. 7. Pack the pattypan squash into sterilized jars. 8. If desired, you can add dill or horseradish greens, for example. 9. Put garlic cloves and a bay leaf into each jar and pour in the hot marinade. 10. You can seal the jars with screw-on or nylon lids after sterilizing them. After cooling, marinated pattypan squash without water-bath canning is best stored in a cool, dark place. The jars keep for up to a year in a cool place.