Canned squash is a wonderful and very original appetizer that best complements various dishes, especially unleavened or lean ones.
It is necessary
- - squash;
- - garlic - 1.5 kg;
- - horseradish leaves - 8 grams;
- - fresh parsley and celery - 10 grams;
- - capsicum red pepper - 0.3 grams;
- - black bitter pepper - 0.1 gram;
- - bay leaf - 1 piece;
- - mint leaves - 0.5 grams.
- To fill:
- - salt - 50 grams;
- - acetic acid 80% - 12 milliliters.
Instructions
Step 1
All vegetables are thoroughly washed, peeled and cut into small cubes, if they are small, they can be preserved whole.
Step 2
First, herbs and spices are placed on the bottom of a clean 1 liter jar, and then all vegetables, according to the recipe, are poured with hot pouring and a small distance is left to the edge of the neck.
Step 3
The squash is sterilized at a temperature of 90oC for 10 minutes, after which the can is rolled up and left to cool completely.