Usuba
Pickled Zucchini and Pattypan Squash
Crispy pickled zucchini and patty pan squash with spices — a classic winter preserve. The vegetables are blanched, arranged in jars with seasonings, and covered with hot marinade. The result is an aromatic, slightly tangy dish that keeps in a cool place for several months.
- Total
- 60 min
- Standard serving
- 1,319.9 g
Ingredients
Total 12
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Select zucchini no longer than 10 cm and patty pan squash no longer than 7 cm.
- 3
Step 3
Wash the zucchini and pattypan squash under running water.
- 4
Step 4
Remove the stems with a knife.
- 5
Step 5
Blanch the vegetables in boiling water for 3–5 minutes.
- 6
Step 6
Cool the blanched zucchini and pattypan squash in cold water.
- 7
Step 7
Rinse the jars. At the bottom of each jar, layer sequentially: vinegar, chopped onion, garlic, black pepper, cloves, bay leaf, and herbs.
- 8
Step 8
Place the zucchini and patty pans in jars.
- 9
Step 9
Prepare the marinade: dissolve salt and sugar in boiling water.
- 10
Step 10
Pour the hot marinade into the jars.
- 11
Step 11
Cover with lids and pasteurize at 45–50 °C:
- 500ml jars — 5–6 minutes
- 1 litre jars — 6–8 minutes
- 3 litre jars — 10–12 minutes
- 12
Step 12
Seal the jars and cool at room temperature.
- 13
Step 13
Place the jars in a cool place for storage.
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