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.