Pattypan Squash, Pickled Without Sterilization
Description
A preservation recipe without unnecessary complications. The main thing with this kind of preserve is not to let the pattypan squash grow very large. The most appetizing and tasty ones are the small, charming fruits. However, if you use them in another dish, where the pattypan squash needs to be cut into slices or cubes, overgrown ones will work just fine too. Marinated pattypan squash, when processed correctly, will keep for more than a year, although most likely you will like them so much that nothing will be left before the new year. Make winter preserves! It is very engaging, simple, and above all, delicious! Meanwhile, I will tell you— Store in a cool, dark place.
Instructions
- 1
Step 1
1. First, prepare all the necessary ingredients.
- 2
Step 2
2. Wash the pattypan squash and remove the stems. Place them in a saucepan of water and put on the heat. They should boil for 7 minutes.
- 3
Step 3
3. Meanwhile, prepare the jar and the marinade. Wash the jar and place washed dill and a clove of garlic inside. It's better to cut the latter into several pieces.
- 4
Step 4
4. The marinade is prepared as follows: mix salt, sugar, and vinegar in one bowl. You can add a little warm water so everything dissolves faster.
- 5
Step 5
5. Place the boiled pattypan squash in the jar on top of the dill and garlic. The jar should be packed with them all the way to the top.
- 6
Step 6
6. Pour in the marinade, then fill to the very neck with the boiling water in which these pattypan squash were cooked. Seal the jar with a metal lid and decorate it with paper and ribbon.
- 7
Step 7
7. Ready pattypan squash are served as a vegetable side dish with potatoes and meat.