Pattypan Squash Pickled for Winter

Description

This is a classic recipe for preparing pattypan squash pickled for winter. Everything is done as simply as possible. Prepare sterilized jars and lids for canning. Place blackcurrant, cherry, and horseradish leaves in the jars, along with the cut vegetables. Pour boiling water over them for 25 minutes, then pour the water into a saucepan and cook the marinade with vinegar, salt, and pepper added. Return the marinade to the jars and seal the jars. That’s all there is to it. Good luck. Store in a cool, dark place.

Instructions

1. 1

   Step 1

   

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   Wash all vegetables except tomatoes and garlic thoroughly, and cut into large pieces.

2. 2

   Step 2

   

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   Place currant, cherry, and horseradish leaves, dill umbels, and garlic onion (whole cloves) into sterilized jars. Add the prepared vegetables on top, pour in water to cover everything, seal with lids, and let stand for 25 minutes.

3. 3

   Step 3

   

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   Then drain the water from the jars into a pot and prepare the marinade. For 1 liter of water, use 1 tbsp. vinegar, 1.5 tbsp. salt, 1 tbsp. sugar, and black pepper. Boil the marinade for 5–6 minutes and pour it back into the jars. Seal the jars and turn them upside down until completely cool.