Canned squash

I found this recipe in a book published back in the USSR, but it didn't get any worse, believe me, not everything that was bad at that time. Serve these canned patissons on the table in winter, and you will be very surprised by their taste. And I also like their shape – very unusual. If you cut them lengthwise into plates, then you get flowers to decorate a salad or some other food. It seems to me that such original decorations can be made not only on holidays, you want to eat beautifully on weekdays.
We take small patissons, only 6-8 cm in diameter, no more. We wash and remove the remnants of color and peduncle from them. In a liter jar we put herbs, garlic, ¼ part of a pod of hot pepper, bay leaf and cherry leaves. We put the patissons there as tightly as possible. Pour hot marinade. For a liter jar for marinade, we will need 400-450 gr. Water, salt – 1 tablespoon and 2 tablespoons of 5% vinegar, boil everything and the marinade is ready. But I prefer to just add everything to the jar and pour boiling water, and add vinegar just before the twist. But it's up to you to decide how to act. Sterilize the jars for 10 minutes, roll them up and cool them upside down.