Crispy salted patissons for the winter
No matter how many snacks are on the table, salty squash always attracts attention. It’s all about the unusual shape of vegetables. And, if you cook them according to this recipe, it will also turn out very tasty! I advise you to use young patissons of small sizes.
Step by step cooking recipe
Rinse the patissons, cut large specimens.
Put the mixture of peppers, peeled garlic cloves and squash in prepared jars.
Pour boiling water over, cover with lids and leave for half an hour.
Drain the water into a saucepan and bring to a boil again.
Pour sugar, citric acid and salt into jars with patissons.
Pour in boiling water, sterilize for 5 minutes and roll up.
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