Any pickled vegetables have a sharp, sweet and sour taste and are perfect for fried meat. Squash is no exception. Diversify your winter table and make pickled squash.
Pick your recipe
You will need
- - 1 kg squash;
- - 4 cloves of garlic;
- - 1 sheet of horseradish;
- - 1 bay leaf;
- - allspice peas;
- - 2 dill umbrellas;
- - 3 sheets of currant;
- - 3 leaves of cherry;
- - vinegar 25%;
- - sugar;
- - salt.
Instruction manual
1
Wash squash, cleanse seeds. Cut into pieces. Dip in boiling water for 3 minutes. To get, to recline on a colander to allow drain of excess liquid.
2
Cook the jars. Rinse in hot water with soda. Sterilize. Boil metal caps.
3
We take three-liter jars. At the bottom we put dill umbrellas, leaves of cherry, currant, horseradish.
4
Peel the garlic and cut into thin slices. And put 5 in each jar.
5
Lay the slightly cooled pieces of squash in jars.
6
Prepare the marinade: 1 tablespoon of salt and 2 tablespoons of sugar per liter of water. Boil.
Add peppercorns and bay leaves. And pour jars of boiling marinade, so that the water spills over the top.
7
Banks put in a cold oven. Heat to 130 degrees and keep at this temperature for 20 minutes.
8
Remove the cans from the oven. Pour one teaspoon of vinegar into each. Roll up the lids. Turn upside down and put under the "coat" for 6 hours. Then clean in a cold place.
note
If you took young squash for canning, then peeling is not necessary.
Useful advice
You can also marinate zucchini.