Squash can not only be canned, but also pickled, while getting very tender, juicy and delicious fruits.
It is necessary
- - squash - 600 grams;
- - dill greens - 15 grams;
- - garlic - 4 large cloves;
- - capsicum red pepper - 1 piece;
- - greens of mint, celery, parsley and horseradish - to taste.
- For the marinade:
- - water - 3.5 liters;
- - salt - 300 grams;
- - vinegar 9% - 500 ml.
Instructions
Step 1
The squash is thoroughly washed in running water and cleaned from the stalks. Blanch them first in boiling water for about 5 minutes, and then immediately cool, rinsing in a stream of cold water.
Step 2
The vegetables prepared in this way are placed in pre-prepared jars. If the squash is very large, cut into equal parts, and put the small ones whole.
Step 3
At the bottom of each jar and on top, lay out chopped herbs and spices. Then jars with squash are sterilized for 10 - 25 minutes in boiling water, after which they are rolled up with lids (also sterilized in advance) and set aside for storage in a cool place.
