Patissons for the winter, delicious recipes with photos. How to cook the patissons for the winter: salted, without sterilization, marinated in cans

Patissons for the winter in the banks - a delicious recipe with turn-based photos

The simplest, but at the same time, one of thedelicious recipes for blooming in winter from the patissons - marinated with slices of patissons in cans. They are prepared with the addition of Bulgarian pepper and a large number of aromatic spices, so in the end they acquire a very rich and rich taste. How to make delicious patissons in cans for the winter learn from the step-by-step recipe further.

Ingredients for a delicious recipe for squash in cans for the winter

• 
  squash - 1 kg


• 
  Bulgarian pepper - 5-6 pieces.


• 
  onions - 4-5 pcs.


• 
  hot pepper - 2 pcs.


• 
  basil - 6 pcs.


• 
  lemon - 1 pc.


• 
  bay leaves - 6 pcs.


• 
  cloves - 6 pcs.


• 
  vinegar - 100 ml.


• 
  salt - 2 tbsp. l.


• 
  sugar - 250 g.


• 
  greenery

Instructions for a recipe for tasty patissons for the winter in cans

1. 
   This recipe is very simple. To begin with, we will wash all the vegetables thoroughly. Then we peel the onions from the husks and cut them into rings. If the bulbs are very large, then cut them into semicircles.


2. 
   We cut the patissons with small cubes. For pickling, young fruits are best suited, which do not even need to be peeled and peeled.


3. 
   After slicing Bulgarian peppers with medium rings and chopping small peppers finely. We cut the lemon together with the zest and rings of medium thickness.


4. 
   At the bottom of the sterilized jar we lay out greens - a couple of twigs of parsley and basil. Then add one circle of lemon.


5. 
   After adding a couple of bits of sharp pepper and 3-4 circles of Bulgarian pepper.


6. 
   Then fill the jar with squash. Add the laurel leaf and cloves.


7. 
   We turn to the preparation of the marinade: water is brought to a boil, add sugar, vinegar and salt. Boil 5 minutes and remove from heat.


8. 
   We pour marinade our jars with patissons up to the top.


9. 
   Cover with sterile lids and send it to a water bath for sterilization. The sterilization time for half-liter jars is 10 minutes.
   
   On a note! Be sure to lay the bottom of the pot with a kitchen towel so that the cans do not burst during sterilization. Water in the pan also pour hot, so that there are no temperature differences.


10. 
    After sterilization, carefully remove the cans from thepickled patissons for the winter from a pan, wipe and cover with a can opener. Then turn upside down and wrap it with a warm cloth until it cools down.

Patissons for the winter with zucchini "Fingers lick", recipe step by step

Patissons for the winter can be successfully marinated withother vegetables, for example, zucchini. This option is just a find, when you need to roll up the remainder of the crop from different cultures for the winter. This recipe for squash with zucchini for the winter called "Fingers lick" is characterized by a rich and interesting taste. How to cook pickled squash with zucchini for the winter "Fingers lick" learn from the step-by-step recipe further.

Necessary ingredients for squash with zucchini for the winter "Fingers lick"

• 
  squash - 1 kg


• 
  zucchini - 1 kg


• 
  garlic - 5-6 denticles


• 
  bay leaves -2-3 pcs.


• 
  pepper peas - 4-6 pieces.


• 
  cloves -2-3 pcs.


• 
  vinegar - 100 ml


• 
  sugar - 150 gr.


• 
  salt - 2 tbsp. l.


• 
  water


• 
  greenery

Instructions for cooking squash with zucchini for the winter "Fingers lick"

1. 
   The washed vegetables are cut into cubes. Patissons and squash for this recipe should be very young, so we will not clean them. But if you plan to conserve the overripe fruit, then be sure to peel them from the peel and sunflower seeds.


2. 
   Garlic is cleaned and lightly pressed flat on the knife so that it better gives its taste and aroma to our workpiece for the winter.


3. 
   We spread on the bottom of sterile jars greens - a couple of branches of fresh parsley, a little dill, basil.


4. 
   We add garlic and spices. After filling the cans to the top with vegetables, alternating between a layer of patissons and zucchini.


5. 
   Fill with boiling water and cover with lids. Let's brew for 5-7 minutes. After the water is drained back into the pan and cook the marinade: after boiling, pour in sugar and salt, pour in the vinegar. We cook just five minutes and remove it from the fire.


6. 
   Fill the boiling brine with jars and blanks. This heat treatment is quite enough and does not need a supplementary sterilization.

Marinated patissons for winter as mushrooms, step by step recipe

The patissons, like the zucchini, have enoughneutral taste and tender flesh, which allows, for example, to marinate them "under the mushrooms". False creatures usually make from zucchini or blue, but with a patisson, such a preparation is much juicier and more tender. To taste, pickled squash for the winter like mushrooms (step-by-step recipe later) resembles mushrooms.

Necessary ingredients for pickled mushrooms for winter

• 
  squash - 3 kg


• 
  carrots - 2-3 pcs.


• 
  garlic - 1/2 cup


• 
  sugar - 1 glass


• 
  salt - 2 tbsp. l.


• 
  black ground pepper - 1 tsp.


• 
  vegetable oil - 1 glass


• 
  vinegar - 1 glass


• 
  dill and parsley

Instructions for a recipe for marinated squash for mushrooms for the winter

1. 
   We cut the patissons with small cubes, cut the carrots into thin rings, cut the greens and garlic.


2. 
   We put all the vegetable blanks in a saucepan, add spices, sugar and vinegar. Solim and leave for 3 hours for marinating.


3. 
   After three hours, lay out the prepared pickled lettuce on clean cans. We send it to the water bath and sterilize for 15 minutes.


4. 
   Close with a can opener and turn it over. Let's cool under a warm blanket.

How to prepare salted whole squash for winter without sterilization, recipe

Small "milk" patissons can be salted onwinter entirely and without sterilization. Such a salty snack tastes like tinned cucumbers or zucchini for the winter. How to prepare whole salted patissons for the winter without sterilization learn from the recipe below.

Necessary ingredients for salted patissons without sterilization for the winter

• 
  squash - 2 kg


• 
  dill - 100 gr.


• 
  celery root - 30 gr.


• 
  garlic - 3-4 pieces.


• 
  hot peppers


• 
  horseradish leaves


• 
  salt


• 
  water

Instructions how to cook whole patissons for the winter without sterilization

1. 
   Pure patissons mixed with spices are laid out in unleaded dishes.


2. 
   Cook the brine at the rate of 60 grams of salt per 1 liter of water.


3. 
   Hot brine pour on the patissons. Cover with a large plate or lid and put oppression.


4. 
   We leave the patissons for prosolki for 10 days. Ready snack can be shifted along with brine on clean cans and stored in the refrigerator.

Caviar from patissons for the winter, video recipe

Caviar from patissons for the winter to taste very muchrecalls the "overseas" eggplant. This appetizing preparation is also prepared quickly and simply as a patisson for mushrooms for the winter, and by its taste qualities it can safely claim the name "Fingers lick". Unlike many salted and some marinated in the banks of the patisson, this recipe does not require additional sterilization.