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Pickled Patissons for Winter without Sterilization
Instructions
I take young, fresh patissons with firm, springy flesh, 5–7 cm across. I rinse them under cold water, then cut out the stems with a sharp knife and trim the tips on the opposite side. The stems give bitterness during pickling, so removing them is essential.
I cut the larger patissons into wedges 1.5–2 cm thick, and leave small ones up to 5 cm across whole for an attractive presentation. Pieces of the same size are important for even pickling, so that every piece is soaked through at the same time.
I wash litre jars in warm water with baking soda and sterilise them for 15 minutes in the oven at 120 °C or over the steam of boiling water. On the bottom of each sterile jar I place an "aromatic cushion": peeled garlic, a fresh horseradish leaf (a natural preservative) and dill umbrellas.
I pack the jars tightly with the prepared patissons, arranging the pieces neatly for a nice appearance. On top I cover them with a second horseradish leaf – it protects the top layer from mould and adds an extra preserving effect.
I pour boiling water over the patissons in the jars and let them stand for 5 minutes to warm the vegetables through. I drain the water back into the pot, bring it to the boil again and pour it over the patissons a second time. This "double pour" replaces sterilising in boiling water and is a simpler, quicker method.
I cover the jars with boiled metal lids and leave them for 15 minutes under a towel for even warming. After that I drain the water from the jars into a measuring cup – this way I can see the exact volume for calculating the marinade.
I make the marinade: into the pot with the drained water from the jars I add salt, sugar and spices (bay leaf, allspice and black peppercorns, mustard seeds). I put it on the heat and bring it to the boil, then simmer for 2–3 minutes so the salt and sugar dissolve completely and the spices release their aroma.
I half-fill the jars with the boiling marinade, add 3 tablespoons of 9% vinegar straight into each jar (for reliable preservation), and top up with marinade right to the brim. I add the vinegar at the end so it does not evaporate while the marinade boils in the pot.
I immediately seal the jars airtight with a sealing machine. I turn them upside down to check the seal, then wrap them in a thick blanket for 12 hours until completely cool – this creates an extra vacuum and ensures long storage.
The pickled patissons are ready! I store them in a cool, dark place (cellar, pantry) at 5–15 °C for up to a year. In winter I serve them as a snack with meat or potatoes, or as a dish in their own right for the festive table.
Tips
- 1
For attractive preserves, use patissons of different colours – white, yellow and green. The jar ends up looking like a colourful "salute".
- 2
Young patissons 5–7 cm across come out crispy. Overripe large ones turn soft and watery.
- 3
Instead of dill umbrellas you can use 2 teaspoons of dill seeds. I pickle pickled cucumbers on a similar principle.
- 4
Be sure to turn the jars upside down and wrap them in a blanket – this creates a vacuum and ensures long storage.
Video
FAQ
Which patissons are best for pickling? +
Young, firm ones with thin, tender skin, 5–7 cm across – they come out as crispy as possible and hold their shape during pickling. Their seeds are still small and soft, and the skin does not need peeling. Large, overripe patissons (10+ cm) have big, hard seeds, coarse skin and soft flesh – they are not suitable for pickling. Patissons of different colours (white, yellow, green) give a lovely visual effect in the finished jar.
Can patissons be made without vinegar? +
Yes, replace the vinegar with citric acid at a rate of 1 teaspoon per litre jar. Citric acid gives a milder sour note and is considered a more "natural" alternative to vinegar. You can also use freshly squeezed lemon juice (3–4 tablespoons per jar), but the storage life will be shorter – citrus is a weaker preservative than vinegar. For long storage (more than 6 months) lemon juice is not effective enough. Wine or apple cider vinegar also work – each gives the marinade its own character.
How long do pickled patissons keep? +
In a cool, dark place (cellar, pantry) at 5–15 °C – up to a year without loss of quality. In the second year the texture may become less crispy, but the flavour is preserved. Once a jar is opened, move it to the fridge and use within 10–14 days. Signs of spoilage – mould on the surface, cloudy marinade, a bulging lid, an off smell – mean you should throw such jars out without regret, for your health and safety.
What to serve pickled patissons with? +
Classic pairings: with fried or baked meat (pork, beef, turkey), boiled potatoes with dill, baked or fried fish, or kebabs. They make an ideal snack with strong drinks. For the festive table – as part of an assortment of appetisers alongside other pickles and marinades. Do not pour away the marinade left after the patissons – it makes an excellent base for borscht or solyanka. Patissons can also be sliced into salads or added to vinaigrette.
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