What can be done from the patissons for the winter? Caviar, delicious salads, snacks, dishes from the avocado for the winter: a simple recipe

Patissons always pamper dacha farmers with a plentiful harvest. And it's just wonderful. After all, from the patissons you can cook a lot of delicious and healthy dishes that will vary your winter menu /

Important: the patisson reaches its maturity on the third day after fetal formation. The maximum permissible maturity occurs on the seventh day. Older fruits are not used for food

Caviar from avocado for the winter

Caviar from the scallops for the winter

• fresh squids( maturity 3-4 days) - 3,6 kg
• pepper black ground - 5 g
• granulated sugar - 20 g
• salt- 35 g. Be careful: iodized salt is not used for conservation!
• vinegar( 9%) - 67 g
• garlic - 30 g
• pepper fragrant - 5 g
• drinking water - 53 g
• greens( dill, parsley) - 15 g
• onion - 250 g
• sunflower refined oil - 220 g

How to cook:

1. Wash squash, let it drain, cut the stems, cut slices( 1-1.5 cm thick)
2. Fry the vegetable plates in a frying pan in oil( 120 g) until soft. Let cool
3. Peeled onion and cut into butter( 100 g).Take care that the onions do not burn!
4. Greens chop
5. Peeled garlic cloves rubbed in a mortar with salt( about 1 tsp)
6. Fried patissons and onions cooled to room temperature( grind with a meat grinder)
7. Add garlic, vinegar, salt and sugar, pepper,greens, water;mix thoroughly
8. Packed canned food in prepared cylinders. Be sure to cover with sterile lids( without rolling!)
9. Place the cylinders with caviar in a container with water. Do not forget to put a grate, a kitchen towel or a silicone mat on the bottom of the tank. Water should cover the cylinders "on the hanger".Bring the water to a boil and sterilize the

• cylinder 0.5 l - 75 min
• balloon 1 l - 90 min

1. After sterilization, the canister should be immediately rolled up

Caviar from zucchini and scallops

Caviar from zucchini and squash for the winter

• Fresh young squash and squash withunderdeveloped seeds - 4.5 kg. The ratio of the number of zucchini and squash is arbitrary
• ordinary stone salt - 25 g
• vinegar( 9%) - 25 g
• garlic - 25 g
• vegetable oil refined - 180 g
• pepper black ground - 5 g
• granulated sugar - 25 g
• water -20 g
• greens( dill and parsley) - 15 g
• onion - 350 g

How to cook:

1. Squash and scallops wash, drain water, cut the stems and cut slices with a thickness of 10-15 mm. Vegetable plates put in a kozanok or a thick-walled pan and respect them to 1/2 of the original volume. Do not forget to constantly mix vegetables
2. Peel the onion and fry in oil. Take care that the onions do not burn!
3. Greenery chop
4. Peeled garlic cloves rub in mortar with salt( about 1 tsp)
5. Add caramelized onions and butter, water, ground black pepper, chopped greens, sugar, salt, pounded garlic, vinegar. Stir gently. If desired, pour the mixture with the
6. submerged blender. Fill the caviar in prepared cylinders, cover with lids( without rolling!)
7. Place the cylinders with caviar in a container of water. Do not forget to put a grate, a kitchen towel or a silicone mat on the bottom of the tank. Water should cover the cylinders "on the hanger".Bring the water to a boil and sterilize the

• cylinder 0.5 l - 75 min
• balloon 1 l - 90 min

1. After sterilization, the cylinders should be immediately rolled up.

Patissons with zucchini for the winter recipes

Canned zucchini and scallops

Vegetables for canning should be fresh, healthy, dense, with underdeveloped seeds

For a cylinder of 1 liter

• zucchini and squash - 600 g
• pepper fragrant peas - 3-4 pcs.
• dill - 14-20 g
• garlic - 6-8 teeth
• pepper bitter green / red - 0.5 pcs.

Pouring:

• vinegar( 9%) - 28 g
• common stone salt -30-35 g
• water - 400-420 g

For a 3 liter bottle

• squash and squash - 1800 g
• dill - 40-60 g
• pepperbitter green / red - 1-2 pcs.
• garlic - 18-20 teeth
• pepper fragrant peas - 10 pieces.

Pouring:

• vinegar( 9%) - 80 g
• common stone salt -90-100 g
• water - 1100-1150 g

How to prepare:

1. Put green and spice on the bottom of the prepared glass container and carefully wash it on top, peeled from the pedicels, zucchini and squash
2. Prepare the fill. To do this, bring the water to a boil, add salt, boil for 1 minute, add the vinegar, allow to boil and immediately fill the cylinders with boiling infusion. Fill level should be lower than the

• neck by 1.5 cm for a 1-liter
• cylinder for 5-6 cm for a 3-liter

cylinder. Cover the container with the

1. lids. Place the cans in a can with water. Do not forget to put a grate, a kitchen towel or a silicone mat on the bottom of the tank. Water should cover the cylinders "on the hanger".Bring the water to a boiling point and sterilize the

• cylinder 1L - 12 minutes
• 3L balloon - 15 minutes

1. After sterilization, the cylinders should be immediately rolled up.

Such preservation is used as a garnish for meat and fish dishes, as well as for salads, vinaigrettes and t.

Appetizers from avocado for the winter: recipes

Patissons stuffed with rice for the winter

Patissons stuffed with rice - hearty and tasty snack that diversifies your menu

• fresh young patissons with underdeveloped seeds - 1 kg
• rice( cereals) - 140 g
• sugar - 40-50 g
• salt ordinary stone - 25 g
• fresh small tomatoes - 2 pcs.
• tomatoes ripe - 600 g
• vinegar - 25 g
• pepper fragrant peas - 0,5 g
• drinking water - 100 ml
• parsley greens - 10 g
• laurel leaf - 2 pcs.
• onion - 200 g
• Vegetable oil refined - 100 g

How to cook:

1. Wash squash, let it drain, cut the stems, gently clean the core. Prepared vegetables salt( 10 g salt per 1 kg of squash)

Patissons prepared for filling with rice

1. Greenery chop
2. Tomatoes, pour boiling water and peel them off, finely chop
3. Peeled onions and fry in oil. Take care that the onions do not burn!
4. Rice rinse with running water, pour into a frying pan with onions, fry, add chopped tomatoes and also fry
5. Boil 100 ml of water and add to rice and vegetables. Salt and pepper to taste. Add the chopped greens. Cook on a quiet fire until the liquid completely evaporates
6. With hot rice stuff the prepared patissons and lay them in a convenient container
7. In a separate saucepan prepare the sauce

• grind the tomatoes, after peeling them from the skin
• tomato puree bring to a boil and cook on low heat for 15 minutes
• add saltsugar, vinegar and spices;boil another 10 minutes.

1. Pour the tomato sauce into the pan with the squash and boil for 20 minutes. Spoon, extremely carefully, remove the squash from the pan. Immediately place in prepared cylinders and fill with boiling tomato sauce. Cover the cylinders with covers
2. Place the cans in a can with hot water. If you install the cylinders in cold water, they may crack due to a sharp temperature drop. Do not forget to put a grate, a kitchen towel or a silicone mat on the bottom of the tank. Water should cover the cylinders "on the hanger".Bring the water to a boiling point and sterilize the

• cylinder 0.5 l - 70 minutes
• balloon 1 l - 80 minutes

Important: the container must be covered with a lid during sterilization!

1. After sterilization, immediately roll up the cylinders

Dishes from the scallops for the winter

Preserving is an excellent opportunity to keep the scallops for the winter

Another wonderful dish that is a storehouse of vitamins - patissons stuffed with vegetables

• fresh squash with underdeveloped seeds - 1 kg
• vegetable oil refined -150 g
• onion - 200 g
• parsley greens - 10 g
• carrots - 300 g
• parsnips - 30 g
• ripe tomatoes - 700 g
• ordinary stone salt - 25 g
• vinegar( 9%) - 15-16 g
• granulated sugar - 40 g
• pepper fragrant peas - 0,5 g

How to cook:

1. Patissons wash, drain water, cut the stems, gently clean the core. Prepared vegetables salt( 10 g salt per 1 kg of patissons)
2. Greens chop
3. Peeled onion and cut into butter( 100 g).Take care that the onions do not burn!
4. Peeled carrots and parsnips cut into thin and long noodles. Accelerates the cutting process using a special grater

Grater for cutting vegetables with noodles

1. Vegetable noodles are cooked to half-cooked with a small amount of vegetable oil( 50 g).Add chopped greens and mix thoroughly.
2. In a separate saucepan, prepare the sauce

• grind tomatoes, after cleaning them from the skin
• tomato puree bring to a boil and cook on low heat for 15 minutes
• add salt( 15 g), sugar, vinegar and spices;boil another 10 minutes

1. Separately, burn vegetable oil at the rate of

• 1 tbsp.l.on a 0.5-liter cylinder
• 2 tbsp.l.on a 1-liter

cylinder. Cool the cooled oil over the jars

1. . Fill the bakings from the scallops tightly with a vegetable hot mixture. Stuffed patissons immediately put in cans with oil and fill with tomato filling

To prevent oil loss, the cylinders fill below the top of the neck

• 0,5-liter - 2 cm
• 1-liter - for 2.5 cm

1. Place the cans into a containerwith hot water. If you install the cylinders in cold water, they may crack due to a sharp temperature drop. Do not forget to put a grate, a kitchen towel or a silicone mat on the bottom of the tank. Water should cover the cylinders "on the hanger".Bring the water to a boiling point and sterilize the

• cylinder 0.5 l - 85 minutes
• balloon 1 l - 95 minutes

Important: The container must be covered with a lid during sterilization!

1. After the sterilization, immediately roll up the

bottles Assortment with winter patissons: recipes

Thanks to the large number of fragrant ingredients, the scallops have a very bright taste and a piquant aroma

Assorted with winter patisserie

• fresh young squash with underdeveloped seeds - 1 kg
• sweet pepper( red /yellow) - 1,3-1,5 kg
• onion - 650 g
• fresh basil - 6 branches
• cloves( spice) - 6 pcs.
• lemon - 120 g
• laurel leaf - 6 pcs. Bitter pepper
• - 2 pcs.

For pouring( per 1 l of water):

• granulated sugar - 250 g
• plain rock salt - 50 g
• vinegar( 9%) - 100 ml

How to cook:

1. Peeled onion and lemon peel with rings( thickness up to 5 mm)
2. Patissons and sweet peppers cut into random pieces. The main thing is that the cutting is convenient for eating

Approximate cutting of the scallops

1. Bitter pepper chop finely
2. In the prepared liter bottles, lay the vegetables in the following sequence

• 2-4 sprigs of basil, cloves, lava leaf
• lemon( 2 slices)
• several pieces of bitter pepper
• onion( any number)
• sweet pepper( any number)
• patissons( to the top)

1. Prepare a fill. To do this, bring the water to a boil, add salt, sugar, boil for 1 minute, add the vinegar, allow to boil and immediately pour the cylinders with boiling
2. Fill. Place the cans with preservative in a container of water. Do not forget to put a grate, a kitchen towel or a silicone mat on the bottom of the tank. Water should cover the cylinders "on the hanger".Bring the water to a boiling point and sterilize for 12 minutes.
3. . After sterilization, the cylinders should be immediately rolled up.

. Patissons for winter: recipes. Delicious salads

Delicious salad for blanks for the winter

• fresh young squash with underdeveloped seeds - 3 kg
• ripe tomatoes - 1 kg
• sweet pepper - 1 kg
• parsley greens -200 g
• granulated sugar - 200 g
• plain stone salt - 80 g
• garlic - 70 g
• vinegar( 9%) - 100 ml
• pepper black peas - 10-12 pieces.
• pepper sweet pea - 5 pcs.
• vegetable oil refined - 350 ml

How to prepare:

1. Patissons and sweet peppers cut into random pieces. The main thing is that the cutting is convenient for eating
2. In a separate saucepan prepare the sauce

• grind the tomatoes, after clearing them of the skin
• tomato puree bring to a boil and cook on low heat for 15 minutes
• chop the greens and garlic
• into the sauce add salt, sugar, vinegar, spices, herbs, garlic;boil another 10 minutes.

1. Vegetable sliced ​​into a boiling tomato. Bring to a boil, boil until tender vegetables( 45-60 minutes).The cooking time varies and depends on the degree of maturity of the squash and the size of the cutting
2. Ready salad is still hot put into a prepared container and sealed

Salad from the patissons in Korean for the winter

Salad from the patissons in Korean for the winter

• Fresh young patissons with underdeveloped seeds - 3kg
• greens( cilantro or parsley) - to taste
• carrots - 500 g
• sweet pepper - 500-700 g
• granulated sugar - 200 g
• ordinary stone salt - 50 g
• garlic - 70 g
• vinegar( 9%) - 200 gramsml
• pepper black peas- 10-12 pcs.
• pepper fragrant peas - 5 pcs.
• vegetable oil refined - 350 ml

How to cook:

1. Peel the carrots and scallops with thin and long noodles. Accelerate the cutting process using a special grater
2. Cut onion on thin semi-rings
3. Pepper cut into strips or semirings. The main condition is as thin as possible
4. Mix all the vegetables. Add vegetable oil, oil, vinegar, greens, spices, sugar, salt, crushed garlic. Mix again thoroughly. Allow the mixture to infuse for 3 hours.
5. Place salad in prepared cylinders. Cover the cylinders with
6. lids. Place the cans in a can with hot water. If you install the cylinders in cold water, they may crack due to a sharp temperature drop. Do not forget to put a grate, a kitchen towel or a silicone mat on the bottom of the tank. Water should cover the cylinders "on the hanger".Bring the water to a boiling point and sterilize the

• cylinder 0.5 l - 15 minutes
• balloon 1 l - 20 minutes

Important: the container must be covered with a lid during sterilization!

1. After sterilization, immediately roll up the cylinders. Do not pack containers with conservation! Long-term cooling will make the vegetables soft!

Winter salad with squash with tomatoes: recipes

An interesting option for winter conservation

Salad for winter from scallops with tomatoes

• Fresh young squash with underdeveloped seeds
• Cherry tomatoes or small cream tomatoes
• Drinking water
• Vegetable oil refined - 1Art.l.in each liter cylinder
• pepper black peas - 4 pcs.in each liter cylinder
• ordinary stone salt - 25 g per 1 liter of water
• vinegar( 9%) - 250 ml per 1 liter of water
• granulated sugar - 50 g per 1 liter of water
• gelatin instantly dissolving - 30 g

How to cook:

1. CleanVegetables and spices should be placed in a prepared container.
2. Prepare the gelatin, based on the manufacturer's recommendations
3. Prepare to fill. To do this, bring the water to a boil, add salt, sugar, boil for 1 minute. In the hot filling add swollen gelatin, and then vinegar. Immediately fill the cylinders with

fillings. The fill level should be lower than the

• neck by 1.5 cm for a 1-liter
• cylinder for 5-6 cm for a 3-liter

bottle. Cover the cylinders with

1. lids. Place the cans in a can with water. Do not forget to put a grate, a kitchen towel or a silicone mat on the bottom of the tank. Water should cover the cylinders "on the hanger".Bring water to a boiling point and sterilize

• cylinder 1 l - 12 minutes
• balloon 3 l - 15 minutes

1. After sterilization, the cylinders should be immediately rolled up.

. Winter patissons "finger licking"

Light and quick recipe of vegetable billet

• fresh young squash with underdeveloped seeds
• tomato juice or tomato puree fromfresh ripe tomatoes
• common stone salt - 25 g per 1 l of juice / puree
• granulated sugar - 50 g per 1 l of juice / puree
• garlic - 2 teeth per 1 l of juice
• cloves( spice) - 1 pc.on 1 l of juice / puree
• pepper black peas - 3 pcs.for 1 l of juice / puree

How to prepare:

1. Spread the squash in prepared packagings
2. Pour the vegetables with boiling water, leave for 20 minutes
3. Prepare the tomato fill:

• grind the tomatoes, after cleaning them from the skin
• tomato puree bring to a boil and cook on a low heat15 minutes
• grind garlic
• in sauce add salt, sugar, spices, garlic;boil another 10 minutes.

Important: the amount of flavoring varies in proportion to the amount of tomato juice / puree

1. Drain and pour the squash with tomato filling

Cylinders fill below the top of the neck

• 0.5 liter - 2 cm
• 1-liter - 2.5 cm

1. Place the cylinderswith preservation in a container with hot water. If you install the cylinders in cold water, they may crack due to a sharp temperature drop. Do not forget to put a grate, a kitchen towel or a silicone mat on the bottom of the tank. Water should cover the cylinders "on the hanger".Bring the water to a boiling point and sterilize the

• cylinder 0.5 l - 85 minutes
• balloon 1 l - 95 minutes

Important: the pan should be covered with a lid during sterilization!

1. After sterilization, immediately roll the cylinders

Assorted cucumbers, tomato and squash. Pikuli

Pickles - a bright and tasty billet

The number of vegetables is arbitrary. Vegetables can be laid out at your discretion

• cauliflower
• carrots
• fresh young squash with underdeveloped seeds
• onion( ideally - onion with small onions)
• garlic - 2 cloves per liter bottle
• sweet pepper
• apples of acidic varieties1 slice( 1/8) in each liter bottle
• cucumber cornichoni
• cherry tomatoes or small cream tomatoes

Pouring( per 1 liter of water)

• granulated sugar - 65 g
• salt ordinary stone -200 g
• vinegar( 9%)- 100 g
• sheet lauric - 3 pcs.
• clove( spice) - 3-4 pcs.
• pepper black peas - 7-8 pieces.
• cordon - 2-3 pcs.

How to prepare:

1. Vegetable preparation

• wash and clean
• cabbage disassemble on inflorescence
• carrots cut into slices( thickness 5 mm)
• squash to 5 cm in diameter leave whole. The rest - cut into pieces, convenient for eating
• onion leaves leave whole. Large bulbs cut into half rings
• slicing pepper - optional

1. Vegetables in relatively equal amounts are placed in a prepared container
2. Prepare the fill. To do this, bring the water to a boil, add salt, sugar, boil for 1 minute, add the vinegar, let boil and immediately pour the cylinders with boiling

fill. The fill level should be below the neck. Cover the cylinder with covers

1. Place the cans with preservative in a container of water. Do not forget to put a grate, a kitchen towel or a silicone mat on the bottom of the tank. Water should cover the cylinders "on the hanger".Bring the water to a boiling point and sterilize the

• cylinder 1 l - 35 minutes
• balloon 3 l - 40 minutes

1. After sterilization, the cylinders should be immediately rolled up.

Video: Marinated mini squash |Home canning