Pattypan Squash, Quick Pickled
Description
For those who love a good crunch! A clear and simple recipe for quickly marinated pattypan squash. Why drag it out, anyway? You want to eat! Pattypan squash make a wonderful snack and even a side dish for meat dishes or dishes made with fish. Have a nice day The preserve is ready for winter storage.
Instructions
- 1
Step 1
At the bottom of sterilized jars, place: peppercorns, herbs, dill, and garlic cloves.
- 2
Step 2
Now add the sliced pattypan squash, carrots cut into rings, and zucchini…with a little creativity.
- 3
Step 3
Let's prepare the marinade: pour 6 cups into a pot, 1 cup of vinegar, add 1 cup of sugar, 2 tbsp. of salt, and also add ketchup and bay leaves (I used 2). Mix everything and bring to a boil. Pour the prepared marinade over the pattypan squash in the jars.
- 4
Step 4
Now we'll move on to sterilization. Cover the jars with lids and sterilize for about ten minutes from the moment the water starts boiling.
- 5
Step 5
Screw the lids onto the jars and turn them upside down until completely cooled. With this amount of ingredients, I get 4 one-liter jars of marinated pattypan squash.