Pickled squash
10 servings
20 minutes
Pickled patissons are a refined appetizer of Russian cuisine that combines a light sourness, spicy seasonings, and the tender texture of young vegetables. This recipe, rooted in the traditions of home canning, preserves the freshness and firmness of patissons while infusing them with the rich aroma of bay leaves, dill, and allspice. Thanks to vinegar and sugar, the marinade achieves a harmonious balance of sweetness and acidity. These patissons are served as an independent snack or as an accompaniment to meat and potato dishes, enriching them with freshness and contrasting flavor. Ideal for winter storage, they become a true gastronomic treasure on the table during the cold months.
1
Prepare all the ingredients.
2
Small young patissons that fit in a jar without cutting should be washed well.
- Pattypan squash: 1 kg
3
Transfer the patissons to sterilized jars.
- Pattypan squash: 1 kg
4
Boil water in a pot with sugar, salt, bay leaf, pepper, and dill.
- Water: 1 l
- Salt: 40 g
- Sugar: 30 g
- Bay leaf: 1 piece
- Dill flower heads (umbels): 2 pieces
- Allspice berries: 6 pieces
5
Add vinegar to the marinade.
- 9% table vinegar: 40 ml
6
Pour hot marinade over patissons in jars.
- Water: 1 l
7
Seal with lids, turn the jars upside down, and wrap them in a blanket to cool slowly.
8
Store jars of pickled patissons for at least a month before tasting them.