Patisons are low -calorie vegetables, easily digestible and full of valuable nutrients. They contain vitamins A, C and group B, as well as minerals, including potassium, phosphorus and magnesium. Thanks to the high content of water and fiber support digestion, improve bowel function and help maintain the correct weight. They are also a source of antioxidants that support the immune system and protect cells against oxidative stress. Patisons are great in slimming and easily digestible diets.
Marinated are also valuable, although they lose some vitamin C during pasteurization. However, they still retain fiber, minerals and beneficial health properties. It is worth preparing such winter preparations. Not only do they allow you to enjoy the taste of seasonal vegetables throughout the year, but also enrich the diet with nutrients that support the digestive system and immunity.
Ingredients:
- a kilo of small patissions,
- 2 carrots,
- 4 cloves of garlic,
- 2 dill branches,
- 2 lemon slices,
- a teaspoon of coriander seeds,
- a teaspoon of mustard seeds,
- 8 black pepper grains,
- 1/4 teaspoon of celery seeds,
- bay leaf.
Floods:
- 750 ml of white vinegar,
- 750 ml of water,
- 3 tablespoons of salt,
- 3 tablespoons of sugar.
Method of performance:
Wash and dry small patisons. Wash the carrots and cut into thin slices.
At the bottom of four, clean and sterilized jars, put evenly chopped garlic cloves, half a slice of lemon and spices: dill, coriander, mustard, a quarter of bay leaf and black pepper.
Mix the vegetables with you and place them quite tightly in jars.
Place vinegar, water, salt and sugar in a pot. Bring the mixture to a boil, then pour the vegetables in jars with a mixture, so that the patisons are completely immersed, and on top there is 5 mm of free space.
Close the jars tightly and set aside on the top to cool. Store in the fridge. Alternatively, you can pasteurize them – put them in a pot lined with a linen cloth and pour water to a height of about 3/4. Cook the whole for about 20 minutes, then remove and put on the top upside down. You can then store preserves in a pantry.
Marinated patisons are ready to eat after 2 days after marinating.
Source: NowowoPuje.pl
