I just love working in the garden and in the garden, the children say: "Our mother is a militant summer resident!" In the sense that from early spring to late autumn I spend all the time at the dacha myself and I tirelessly call all my loved ones there. But with what pleasure these jokers open jars with my pickles and preserves in winter, as if there were no conversations: "Why are you canning so much, we won't eat!" And it is a joy for me to work on earth and to bother in the kitchen. This year a lot of squash and peppers were born - and my whole cellar is already full, lovely sight!
It is necessary
- - squash,
- - garlic,
- - red pepper - pod,
- - parsley,
- - allspice,
- - black pepper in a pot,
- - Bay leaf.
- To prepare the brine:
- - 1 l. water,
- - 2 tbsp. l. Sahara,
- - 1 tbsp. l. salt,
- - 1 tbsp. l. vinegar.
Instructions
Step 1
Prepare jars: wash thoroughly, sterilize with hot steam, dry.
Step 2
Wash the squash and peppers, chop large squash and peel the garlic cloves. In the jars, first we put the garlic with herbs, then - squash and peppers. Then black and allspice peas, lavrushka.
Step 3
Prepare the brine: dissolve salt and sugar in water, bring to a boil, add vinegar after 3 minutes and remove from heat.
Step 4
Fill the jars with boiling brine. Then we sterilize them in hot water. For cans with a volume of 0.5 liters, the sterilization time is 5 minutes, 1 liter - 10 minutes, 3 liters - 25 minutes. Roll up the cans, turn upside down and wrap until they cool.
