Any pickled vegetables have a sharp, sweet and sour flavor and go well with grilled meats. Squash is no exception. Diversify your winter table and cook pickled squash.
It is necessary
- - 1 kg of squash;
- - 4 cloves of garlic;
- - 1 sheet of horseradish;
- - 1 bay leaf;
- - allspice peas;
- - 2 umbrellas of dill;
- - 3 currant leaves;
- - 3 cherry leaves;
- - vinegar 25%;
- - sugar;
- - salt.
Instructions
Step 1
Wash the squash, remove the seeds. Cut into slices. Dip in boiling water for 3 minutes. Take it out, put it in a colander to drain off excess liquid.
Step 2
Prepare jars. Rinse in hot water with baking soda. Sterilize. Boil metal lids.
Step 3
We take cans with a volume of three liters. At the bottom we put dill umbrellas, cherry leaves, currants, horseradish.
Step 4
Peel the garlic and cut into thin slices. And place 5 pieces in each jar.
Step 5
Put the slightly cooled pieces of squash in jars.
Step 6
Prepare the marinade: for one liter of water, 1 tablespoon of salt and 2 tablespoons of sugar. Boil.
Add peppercorns and bay leaves. And pour boiling marinade over the jars so that the water pours out through the top.
Step 7
Put the jars in a cold oven. Heat to 130 degrees and keep at this temperature for 20 minutes.
Step 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 "fur coat" for 6 hours. Then put away in a cold place.
