Pattypan Squash Preserved Without Sterilization
Description
Perfect for stocking up for winter. Here is the simplest recipe for preparing pattypan squash preserved without sterilization. You can try them just one day after making them, and they taste amazing, but if you wait a week or two, they will be even tastier, I guarantee it! The preserves keep for at least six months, preferably in a cool place and always in the dark. Happy cooking! Serve at the table or store in the pantry.
Instructions
- 1
Step 1
In clean liter jars, place: a couple of dried dill umbels, a couple of fresh dill sprigs, and horseradish roots 3–4 cm long each.
- 2
Step 2
Add a few carrot slices, a couple of small pattypan squashes, red bell pepper cut into strips, and cherry tomatoes. Also add a piece of hot pepper and an onion ring. Fill to the top with boiling water, cover with lids, and leave in a warm place for 1 hour.
- 3
Step 3
In an hour, pour the marinade into an empty pot and place it on the heat. To the marinade (for 5–6 liter jars), add: 2 tbsp. salt, 3 tbsp. sugar, and before it comes to a boil, one and a half cups of 9% vinegar.
- 4
Step 4
While the marinade is coming to a boil, add 10 peppercorns to each jar and pack tightly to the top with garlic.
- 5
Step 5
Fill the jars with boiling marinade and seal them. Turn upside down and wrap in a blanket for 24 hours.
- 6
Step 6
The preserve is ready. Store in a cool place.