Canned squash is a wonderful and very original appetizer that will best complement various dishes, especially fresh or lean.
Pick your recipe
You will need
- - squash;
- - garlic - 1.5 kg;
- - horseradish leaves - 8 grams;
- - fresh parsley and celery - 10 grams;
- - capsicum red pepper - 0.3 grams;
- - black hot pepper - 0.1 grams;
- - bay leaf - 1 piece;
- - mint leaves - 0.5 grams.
- To fill:
- - salt - 50 grams;
- - acetic acid 80% - 12 milliliters.
Instruction manual
1
All vegetables are thoroughly washed, peeled and cut into small cubes, if they are small, they can be whole.
2
At the bottom of a clean 1-liter jar, first place the herbs and spices, and then, according to the recipe, fill all the vegetables with hot fill and leave a small distance to the edge of the neck.
3
The squash is sterilized at a temperature of 90 ° C for 10 minutes, after which the can is rolled up and left to cool completely.
note
Patisson far exceeds zucchini in the content of useful microelements. It is enriched with vitamins C, PP, E and group B, provitamin A. It also contains ascorbic acid, various sugars, salts of potassium, calcium and even phosphorus. In addition to all of the above, it contains: copper, iron, molybdenum, cobalt. And squash is also high in sodium, zinc, aluminum and lithium.
Regular consumption of squash is very beneficial for the body, especially with anemia, liver and kidney diseases, as well as various cardiovascular pathologies and obesity.