Culinary notes: delicious caviar from the patissons for the winter

Every owner of the household plot, where you can grow various vegetables and fruits, is familiar with the hassle of harvesting them for the winter. Certainly, This occupation takes time and labor, but it all pays off a hundredfold - it's nice to open a jar of jam or vegetable caviar and enjoy a treat in the cold season. After all, canned foods are almost the main source of natural vitamins in the winter. Among heat-loving vegetable crops are widely used patissons. From them you can cook a wide variety of dishes - from jam to salad. For example, caviar from caviar is known for its excellent taste . For the winter it can be procured in large quantities. Consider the main recipes of this dish.

Vegetable culture

Caviar from patissons (for the winter can be harvested from the first harvest) is distinguished by its excellent taste and caloric content. It is known that the fruits of this plant contain many useful substances (vitamins B, PP and C, carotenes, pectin, etc.). A palatability and nutritional value of the patissons is much higher compared to zucchini. In addition, this culture has medicinal properties, because of what the said product is often recommended for use in hypertension, liver pathologies, ulcers, inflammation of the kidneys, anemia, etc.

Caviar from patissons for the winter: recipes

Necessary ingredients :

1. Patissons (1 kg) must be cut not small pieces and browned in oil. After that, chop the slices and chop it with a meat grinder.
2. Onion (about 500 g) is finely chopped and fried.
3. Garlic (medium 2 wedges) and various greens (for example, dill and parsley for 5 grams) chop and mix with salt (20 g).
4. Combine all ingredients, season with vinegar (6%, 35 g) and sugar (10 g) and transfer to a glass container. Banks need to be sterilized for about 75-90 minutes. (Depending on the volume of the container). After that, roll the workpieces with lids and leave to cool down (the dishes should be turned upside down with a neck).

Caviar from the patisson for the winter is good also when cooking it in another way. To do this, you will need:

1. Cut the vegetables (1 kg) into slices and cook.
2. Fry the onion (100 g), garlic (50 g), chop, dill and parsley (about 15 g) to grind. Mix everything and add to the prepared patissons. Put sugar (about 10 g), salt, vinegar (9%, 2 spoons) and black pepper (3 g).
3. The prepared mixture is placed in a container and warmed for about 1 hour in a pot of boiling water.
4. Billets rolled up and cool, putting the container down the neck.

Caviar from patissons is not bad with the addition of tomato juice or puree. To prepare such an option, you can use the following information:

1. Cut the vegetables (1.2 kg) into slices and bake in the oven. After that, grind them in a meat grinder.
2. Cut finely onions (about 4 pcs.) And passer in tomato puree (2 tablespoons). Add patissons here and hold a little more on low heat. Season with spices: 3% vinegar (small spoon), spices (to taste).
3. The mass is decomposed in sterilized containers and clogged.

Bundles of patissons can be performed by experimenting with various additives. For example, you can use sweet peas, horseradish, bay leaves, caraway seeds, hot peppers and others. This dish is recommended to serve as an additional treat: it is perfectly combined with meat dishes.