Crispy Pickled Squash
10 servings
30 minutes
Crispy pickled patissons are a true embodiment of Russian culinary tradition, where the simplicity of ingredients combines with a richness of flavors. Small, neat patissons soaked in the aroma of horseradish and dill gain a spicy sharpness from garlic and a light sourness from vinegar. This recipe was popular in rural households where each preparation became a small work of art. Their crispy texture makes them an ideal snack for meat and potato dishes, and their rich flavor can diversify any feast. The best results are achieved after a month of aging when the vegetables are infused with a rich marinade and become unforgettable in aroma. They can be served as an independent snack or as an addition to the festive table, adding a special touch of cozy home warmth to the meal.
1
Prepare all the ingredients.
2
Small patissons that can fit whole in a jar should be washed well.
- Small squash: 500 g
3
Transfer the patissons to a sterilized jar, adding horseradish and dill.
- Horseradish leaves: 1 piece
- Dill inflorescences: 1 piece
4
Add salt, garlic, and bay leaf to the water and bring to a boil.
- Water: 400 ml
- Salt: 30 g
- Garlic: 2 cloves
- Bay leaf: 1 piece
5
Add vinegar to the brine and pour it into the jar up to the neck, then close the jar with a lid.
- Vinegar 9%: 10 ml
6
Turn the jar upside down and wrap it in a blanket to cool it for a long time.
7
Store pickled patissons in a dark, cool place and do not taste them before a month.