Pattypan squash, canned with cucumbers
Description
A clear and simple recipe for preparing pattypan squash canned with cucumbers is at your service. Let us go into more detail on storing and using the preserves. It is best to spread a blanket on the kitchen floor, place the jars on it upside down (lids down), cover them with another blanket on top, and leave them like that overnight. The next day, put the jars of pickled cucumbers and pattypan squash into storage—in a cellar (basement) or refrigerator. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Into prepared, clean jars, place whole cucumbers, sliced pattypan squash, and young carrots. Pour boiling water over the top and let stand for 10 minutes.
- 2
Step 2
Pour the water from the jars into a large pot and add currant and cherry leaves and dill. Boil for 10 minutes.
- 3
Step 3
While the brine is coming to a boil, add to each jar: 2 tbsp salt and 4 tbsp sugar, 4 black peppercorns and 2–3 cloves, and a few garlic cloves. Pour boiling brine into the jars and add 2 tsp vinegar to each.
- 4
Step 4
Seal the jars and turn them upside down until completely cooled, wrapped in a blanket.