Marinated patison

Preserves are perfect for the winter. Perfect as an addition to a dish or as a snack after fasting.

Somehow I had no idea what to do with the patisons, so it was the marinade.


  • 2 kg of patisons (small or larger but cut into pieces)
  • 350ml of 10% spirit vinegar
  • 250g of sugar
  • 3 tablespoons of salt
  • 1 tablespoon of mustard seeds
  • 1 tablespoon of coriander seeds
  • 3 cloves of garlic
  • 1 onion
  • allspice / pimento
  • 1 tablespoon of colored peppercorns
  • bay leaves (one per jar)

Wash the patisons thoroughly, wipe them and put them in jars. Cut the larger ones into pieces (somehow I always have large and not small pans).

Peel the onion and garlic, cut into slices. Spread into jars.

Prepare the pickle . Pour 2l of water into a pot, add vinegar, sugar and salt. Boil it.

Add one grain of allspice, bay leaf and a few peppercorns, mustard seeds and coriander to each jar.

Pour hot marinade over the jars and screw them tightly. Pasteurize for about 15 minutes in a pot filled with water up to 3/4 of the height of the jar.

Cool and store in a cool place. If necessary, add extra pickles according to the proportions.

Bon Appetit!

Polub nas:


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