Patissons for the winter

Not every housewife will respond positively to the question of whether she is preparing the patissons. Despite the fact that this vegetable is sold in stores everywhere, it is by no means as popular as its relatives: zucchini and pumpkin. In shape, the patisson resembles a small patty, he received his name from the French "paty", which literally translates as "pie".Inside it contains many useful elements: potassium, calcium, iron, zinc.

Contents:

1. Selection and preparation of fruits
2. Marinating
3. Salting
4. Freezing
5. Assorted salads

It is believed that with the regular use of squash, the risk of heart disease decreases, the digestive tract and the kidneys work. Orange fruits contain lutein and carotene, which help reduce cholesterol.

These vegetable "patties" are remarkably amenable to any kind of processing and easily turn into a delicious dish. It's not uncommon when housewives harvested scallops for the winter, exposing them to pickling, pickling or freezing. Each of the ways has its pros and cons, but which one is still preferable?

Selecting and preparing fruits

First, we will discuss a few basic principles that are universal for any type of workpiece.

• It is necessary to choose young fruits. The fact is that the older the vegetable, the less it has unique taste qualities. In addition, they are tough, and for cooking you will have to cut the patisson into several parts. In general, it's not scary, but the aesthetically untouched fruit looks in the bank and on the table is much more advantageous. In addition, young patissons do not need to be cleaned, they have a thin and soft skin, which does not affect the taste of the dish.
• Patisson does not like excessive overheating. So, in the case of marinating or pickling, banks should be cooled quickly. Otherwise, the workpiece will be flabby, not crunchy.
• Glass containers should be sterilized before storing vegetables to prevent the appearance of germs.

Marinating

The most popular method of harvesting patissons. It attracts the fact that the vegetables are stored for a long time, they do not lose their taste qualities and can both be served independently as a spicy snack and be used in other dishes, for example, salads.

It is important to remember that before pickling vegetables should be scrupulously examined for damage and signs of rot. One unconditioned fruit can spoil the whole jar. Also, vegetables should be thoroughly washed.

Classic recipe for marinated squash

Necessary ingredients( per 1 l.):

• 0,5 kg of vegetables,
• horseradish,
• , one medium bunch of dill, parsley or any other greens( orient yourself to your own taste preferences),
• 2 bay leaves,
• 2 garlic cloves,
• spices( to taste).

For marinade you will need:

• 400 ml of water,
• for 20 g of sugar and salt,
• about 40 ml of 9% vinegar.

1. First we prepare the marinade. For this, it is necessary to pour salt into the pan with sugar, pour water, boil. After boiling the mixture for 15 minutes, you need to add vinegar.
2. At the bottom of the cans we put greens, then spices and vegetables( before marinating the patissons it is necessary to try for about 5 minutes in boiling water. The main thing is not to digest).
3. Fill the pickle on the neck, roll it up and quickly cool it. Do not turn the banks!

It should be noted that the patissons perfectly match with other vegetables, for example, with sweet pepper, cucumbers and tomatoes. Some housewives and at all prepare assorted - it turns out delightfully, you will lick fingers!

Salting

Salting technology is very similar to pickling. In particular, the preparation steps also include washing vegetables( you can use a brush to remove all layers of dirt) and blanching. Blanching, by the way, allows you to keep a crunchy texture.

The color of the patissons can also change under the influence of temperatures. Therefore, keeping the fruits in hot water, you can immediately put them into the cold - this will help preserve the original color.

Important aspect: for pickling, it is best to take patissons of the same size. This will allow the salt to soak in evenly.

Recipe for salted patissons

Necessary ingredients( per 2 liter cans):

• 2 kg of patissons,
• 2 horseradish,
• bunch of dill,
• 6 cherry leaves,
• black pepper( peas),
• 60-70 g of salt.

1. All greens need to be thoroughly washed and put on a paper towel to remove excess moisture.
2. After this, lay it on the bottom of the cans, fill with black pepper( about 5-6 peas), then add blanched patissons. Tightly, to the very top.
3. Simultaneously boil water with salt.
4. Pour the resulting mixture into cans, close with lids.
5. After this, the banks should be placed in a dark room for about three days.
6. At the end of the aging period, the brine should be drained into a saucepan, boiled again and returned to cans. Now they can be rolled up and left for storage.

Freezing

Unquestionable plus freezing before the first two ways - preserving the beneficial qualities of the patisson. It's no secret that heat treatment significantly reduces the amount of nutrients and vitamins, while low temperatures keep the fetus's structure practically in its original form, also destroying microbes.

Another nice bonus - freezing takes a little time. You just need to take the desired amount of patissons, thoroughly wash them and dry them. Thus vegetables can be whole or cut. Dried fruits should be boiled for 10-15 minutes, cool and put in a container or a sealed bag, then put into the freezer.

Be sure to check the set temperature. If it is higher than -18C, then it is recommended not to store vegetables for more than three months. Otherwise, the blank may well last more than a year.

Tip: freeze vegetables in small quantities. If you remove a few pounds in one tank, then there are all of them at once. Repeated freezing of any vegetables, including patissoni, is categorically contraindicated.

Assorted salads

As mentioned above, the patisson is surprisingly well-behaved with other vegetables. That is why this fruit is a frequent guest of long-term salads.

What is so good about this workpiece is that we have a virtually ready dish that will become a real wand if we are unexpectedly caught up by friends. In addition, it is an excellent side dish for meat or fish dishes.

The classic recipe for salad from the scallops

Necessary ingredients:

• 2,5 kg of scallops( it is better to take fruits up to 5 cm in diameter),
• 3 large onions( can be replaced with shallots, then the salad turns out to be smoother),
• 10 cloves of garlic,
• 3medium carrots,
• 4 tbsp.spoons of vegetable oil,
• 0.5 cup vinegar 9%,
• ground black pepper,
• sugar, salt( to taste).

1. All my vegetables, we clean.
2. Patissons cut into medium sized cubes, carrots three on a large grater, onion shinkem rings, garlic finely shred.
3. Mix oil, vinegar and spices, then pour mixed marinated vegetables.
4. We cover the salad with food film and leave it.
5. As soon as 3 hours pass, we put our salad in jars, tightly close the lids and put them in a cool place.
6. It is better to store in the refrigerator.

Patisson - undeservedly deprived of attention, an amazingly nutritious and delicious vegetable. In winter, it will not only be a source of vitamins, but also an appetizing adornment of any table.

Blanks for the winter