You can preserve squash according to a variety of recipes - whole or chopped into large pieces. I suggest trying to cook a canned squash salad, which perfectly complements dishes in the winter.
Pick your recipe
You will need
- - squash - 4 kg;
- - garlic - 2 pieces;
- - salt - 100 grams;
- - sugar - 100 grams;
- - vinegar - 100 ml;
- - vegetable oil - 100 ml;
- - parsley - 1 small bunch.
Instruction manual
1
Rinse the squash thoroughly in running water and cut into thin slices. Garlic is peeled and also chopped in small pieces.
2
Salt, sugar, parsley leaves are added to the chopped vegetables, vinegar, sunflower oil are carefully poured, mixed thoroughly and transferred to clean 0.5-liter jars.
3
The jars are sterilized in boiling water for 20 minutes, after which they immediately roll up and turn upside down. The squash is left to cool naturally, at normal room temperature, then cleaned for long-term storage in a cool place.
note
Squash perfectly contribute to bile secretion and restore the required level of glycogen in the liver.
Useful advice
For canning, squash of three or five-day ovary is most suitable. The size of the fruits is small, because they contain the smallest seeds, and the flesh is dense and crisp. As a rule, in such vegetables, the skin is soft and intact. If the fruit is sluggish and has damage by pests - it is unsuitable for conservation.