Patisson "Colored Quartet"

* Patisson caviar.
For caviar, you can use large patissons. They should be thoroughly washed with a brush, cut off the stalks, cut the patissons into circles 1.5 cm thick, the circles should be cut into 8-10 pieces. Caviar can be prepared by frying the circles or boiling the wedges.
In the first case, fry the circles in a frying pan in calcined oil until golden brown and cool to +70°C, then mince them.
Peel the onion, cut into circles, fry in vegetable oil until golden brown. Peel the garlic, chop finely, grind in a mortar with salt (5 g of salt per 15 g of garlic).
Wash the dill and parsley with cold water, let it drain, cut the greens into 0.5 cm pieces. Add the fried onion, chopped greens, garlic, sugar, salt and acetic acid to the chopped squash. Mix the mixture thoroughly and pack into clean, dry jars.
Cover the filled jars with boiled lids and place in a saucepan with water heated to +50+60°C for pasteurization.
Pasteurization time at +100°C: for 0.5 l jars - 75 minutes, 1 l - 90 minutes. After processing, hermetically seal the jars, turn them upside down and cool.
For 1 liter jar you will need: when frying circles: 1.8 kg fresh squash, 100 g vegetable oil, 1.25 g onions, 15 g garlic, 5 g each of dill and parsley, 60 ml of 5% table vinegar, 10 g sugar, 15 g salt; when boiling down cloves: 1.8 kg fresh squash, 70 g onions, 35-40 g vegetable oil for frying onions, 8-10 g chopped dill and parsley, 10-15 g garlic, 15 g each of salt and sugar, 120 ml of 6% vinegar, 5 g ground black pepper.