Cook squash for 15-20 minutes . Sliced patissons cook for 10 minutes .
How to pickle squash
Products
Squash – 1 kilogram
Dill and parsley – 2-3 sprigs
each Mint, lavrushka, oak and horseradish leaves – 2-3 leaves
each Garlic – 2 cloves Peppercorns
– 5-6 peas
Water – 1 liter
Salt – 2.5 tablespoons
Sugar – 1 tablespoon
Vinegar 9% – 4 tbsp.
How to marinate squash
1. Wash squash, cut off the stalks, cook for 5 minutes, then put in cold water for 5 minutes and cut into pieces.
2. Wash and dry dill, horseradish leaves, oak leaf.
3. Put all the spices and chopped squash in a pot of boiling water, cook for 5 minutes.
4. Pour jars with squash, roll up, cool slowly (wrapped with a blanket or bedspread), store in the refrigerator.
Patissons are marinated for about a week.
How to salt squash
What you need for salting squash
Squash – 1 kilogram
Pepper – 10 peas
Dill and parsley – a total of 50 grams
Horseradish root – 70 grams.
Cinnamon – half a teaspoon
Garlic – 5 teeth
For brine per 1 liter of water – 80 grams of salt.
How to pickle squash
1. Wash the squash, cut off the stalks and pierce with a knitting needle in several places.
2. Put the squash in jars, sprinkle with spices, pour hot brine.
Vegetable stew with patissons in a pressure cooker
Products
Patisson – 1 large
Potato – 2 kilograms
Carrots – 1 piece
Onion – 1 head
Greens – 1 bunch
Water – 200 milliliters
Vegetable oil – 2 tablespoons
Salt and spices – depending on taste preferences.
How to cook vegetable stew with squash
1. Thoroughly wash two kilograms of potatoes, wipe with a towel and peel.
2. Cut the potatoes into cubes with a side of 2 centimeters.
3. Wash, peel and grate the carrots on a coarse grater.
4. Peel and cut the onion into small cubes.
5. Fry 1 carrot and 1 onion in a pan for five minutes.
6. Remove the pan from the stove.
7. Wash 1 squash, peel and seeds and cut into small cubes.
8. Wash a bunch of greens, dry and chop finely.
9. Pour 1 tablespoon of vegetable oil and 50 milliliters of water into the bottom of the pressure cooker.
10. Put the potatoes to simmer for 5 minutes, uncovered, then salt.
11. After 20 minutes, add fried vegetables to the potatoes, add another 50 milliliters of water and one tablespoon of vegetable oil.
12. Simmer all ingredients in a pressure cooker for 25 minutes.
13. Add two chopped patissons to the pressure cooker and gently mix the contents.
14. Add another 100 milliliters of water.
15. Cover the pressure cooker with a lid and simmer vegetables under pressure for another 30 minutes.
Vegetable stew is ready. Serve it on plates, garnished with herbs.