PICKLED PATISONS

Today, canning and pickling considered as a form of art, as everything we can possibly think of can be bought in stores. There are many reasons why people returning to the crafts and arts of yesteryear. Preserving food was a greatest challenge throughout the years. How nice is to serve your favorite summertime fruits or vegetables to your family all year long? I love to cook, and experiment with canning, just like it was done in a good old times.

The secret to successful canning is starting with fresh firm, ripe fruits and vegetables. I use Sea salt for all my pickling, but a pickling salt can be used as well. Fresh spices are preferred and lend wonderful flavor, but dried pickling spices and other ground spices are fine to use. Vinegar is one of the main ingredients used in pickling. Pick a good standard vinegar. Never overboil vinegar solutions or you may lose the acidity essential for pickling.

What are Patisons? Patisons are also called Patty Squash. They are very similar with  zucchinis, same texture, and color, but a different shape. I think they’re so adorable and perfect for canning. Pickled Patisons are very delicious and good with everything that you would enjoy your pickles with, – Roasted Potatoes, Buckwheat Kasha, Rice Pilaf.

This recipe was tried and proved to last almost a year. It doesn’t need to be refrigerated (I keep mine in a garage), if properly sterilized. Oh, and this recipe works good to pickle cucumbers and zucchinis as well.

Ingredients:

• you will need 1/2 gallon jar with lid
• 10 medium patisons or 3-4 medium zucchinis
• 4 cups filtered water
• 3/4 cup vinegar
• 1/2 cup sugar
• 1/4 cup salt
• 4-5 cloves
• 10 peppercorns
• fresh dill
• 2-3 bay leaves
• 2-3 blackcurrant leaves (optional)
• 1 horseradish leaf (optional) – it adds crispiness to your veggies
• 5-10 garlic cloves

Wash your jar in hot, soapy water. Preheat your oven to 350 degrees F, turn it off, and place the jar in the oven to dry and sterilize for about 10 minutes. When the jar is dry and hot, start putting in your food. On the bottom of the jar place dill, garlic, bay leaves, peppercorns, cloves, blackcurrant leaves, and horseradish leaf.

Cut your patisons in  quarters, or if using zucchinis, slice them into 1 inch slices.

Pack your veggies tightly in the jar. I decided to experiment with some carving, so I made little “stars” out of carrots, and saved two little patisons to carve flower on them, you don’t have to do this, it is optional 😉

I like to put more dill on the top of veggies.

Now, start preparing the brine. Bring water to boil, add sugar, salt, and stir until it dissolves. Then, add vinegar, bring to boil, and pour it in the jar over vegetables. Place the lid on the jar, do not seal yet. When I’m canning more than one jar I like to use oven canning method for processing my food. But for one jar open kettle method is the easiest. Put your jar in the kettle with water, bring to boil, and process for 10-15 minutes. This lets the air bubbles to come to the top. Seal the jar, turn upside down, cover with the kitchen towel, and let cool.

Do not be too anxious to try your wares. The flavor of your pickles will improve when stored for several weeks.

The very common problem with pickling could be a discoloration of the lid. This could be cause by certain compounds found in foods. The food is still good. The discolorations is harmless. If your vegetables get cloudy, the vegetables may be spoiled; check for a bad smell and throw out. This could be caused by using a table iodized salt, hard water, or vegetables were too old.

Do you still do canning? What are your favorite things to pickle? I would love to hear from you.

PICKLED PATISONS

• Difficulty: medium
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By: VerasCooking.com

This recipe was tried and approved to last almost a year. It doesn’t need to be refrigerated (I keep mine in a garage), if properly sterilized. Oh, and this recipe works good to pickle cucumbers and zucchinis as well.

Ingredients:

• you will need 1/2 gallon jar with lid
• 10 medium patisons or 3-4 medium zucchinis
• 4 cups filtered water
• 3/4 cup vinegar
• 1/2 cup sugar
• 1/4 cup salt
• 4-5 cloves
• 10 peppercorns
• fresh dill
• 2-3 bay leaves
• 2-3 blackcurrant leaves (optional)
• 1 horseradish leaf (optional) – it adds crispiness to your veggies
• 5-10 garlic cloves

Instructions:

1. Wash your jar in hot, soapy water.
2. Preheat your oven to 350 degrees F, turn it off, and place the jar in the oven to dry and sterilize for about 10 minutes.
3. When the jar is dry and hot, start putting in your food.
4. On the bottom of the jar place dill, garlic, bay leaves, peppercorns, cloves, blackcurrant leaves, and horseradish leaf.
5. Cut your patisons in  quarters, or if using zucchinis, slice them into 1 inch slices.
6. Pack your veggies tightly in the jar. I decided to experiment with some carving, so I made little “stars” out of carrots, and saved two little patisons to carve flower on them, you don’t have to do this, it is optional 😉
7. I like to put more dill on the top of veggies.
8. Now, start preparing the brine. Bring water to boil, add sugar, salt, and stir until it dissolves. Then, add vinegar, bring to boil, and pour it in the jar over vegetables. Place the lid on the jar, do not seal yet.
9. When I’m canning more than one jar I like to use oven canning method for processing my food. But for one jar open kettle method is the easiest. Put your jar in the kettle with water, bring to boil, and process for 10-15 minutes. This lets the air bubbles to come to the top. Seal the jar, turn upside down, and let cool.
10. Do not be too anxious to try your wares. The flavor of your pickles will improve when stored for several weeks.The very common problem with pickling could be a discoloration of the lid. This could be cause by certain compounds found in foods. The food is still good. The discolorations is harmless. If your vegetables get cloudy, the vegetables may be spoiled; check for a bad smell and throw out. This could be caused by using a table iodized salt, hard water, or vegetables were too old.