Pickled scallops

Patisson is called a vegetable culture, closely related to zucchini and pumpkin. However, in its nutritional properties, scallops rather resemble squash, however, with a harder and thicker skin. The homeland of patisson, as well as the country of origin of zucchini, is supposedly considered the territory of Central and South America.

Previously, there was even an opinion according to which the pathisson was characterized by extraterrestrial origin - in its form the fruits of this plant are very similar to a miniature flying saucer. However, it is safe to say that such a judgment is nothing more than an assumption. Patisson is a completely earthly vegetable crop, which also boasts an impressive list of the most valuable qualities for human health.

Patisson is used not only in culinary affairs - the decorative properties of this vegetable are obvious, so the fruits look original in any interior. Especially scallops, which are yellow and orange in color.

Patisson is usually consumed similarly to zucchini - it is fried, boiled, stewed and canned. Pickled scallops, for example, are considered a truly stunning product in both flavor and statement appearance. It is thanks to this that the hostesses actively use this fruit when pickling other vegetables: tomatoes, cucumbers, zucchini, eggplant, bitter and sweet peppers.

For the preparation of pickled scallops, young vegetables are considered the most tasty and most suitable, since they have a much less hard skin and a much larger amount of useful substances in the composition. As a rule, pickled scallops are harvested immediately after the ripening of vegetables - from mid-summer to the very beginning of autumn. Pickled scallops can be prepared independently in a variety of ways and with the addition of other components.

Not only pickled scallops are unusually tasty, but also salads from this, in which almost all the gastronomic features of fresh fruits are not lost. It can be said that cucumber marinade (brine) is excellent for making pickled scallops: whole vegetables or chopped chunks of scallops are put in jars, a variety of greens are added to taste, garlic, seasonings and spices at will, after which all ingredients are poured with brine. At the same time, versions of taste and aroma additives may depend on individual preferences - pickled scallops are prepared with an island, sour, salty and even sweet taste.

However, for procurement, scallops are advised to take invariably young ones - not too large and with a thin peel that does not need to be removed. In addition, such fruits are characterized by a more delicate, dense structure, as well as miniature sizes.