Squash with carrots and onions for winter without sterilization
Let's cook spicy crispy squash with vegetables today without sterilization? The recipe is quite simple and requires minimal preparation time. As a result, you will get an excellent snack for the winter, which will suit any meat or side dish.
Ingredients
- Patisson - 1,5 kg
- Carrots - 2 pcs.
- Onion - 2 pcs.
- Garlic - 4 cloves
- Chili pepper - 0,5 pod
- Dill (umbrellas) – 50 g
- Bay leaf - 4 pcs.
- Black Pepper (with peas) – 10 pcs.
- Water - 2 l
- Vinegar (9%) – 8 art.l.
- Salt - 100 g
- Sugar - 60 g
Step-by-step cooking recipe
Wash and peel the vegetables. Cut carrots into circles, onions into half rings, garlic cloves into halves. Peel the chili pepper from the seeds and cut into thin rings. Cut off the tails of the patissons, cut large fruits together with the skin arbitrarily, small ones can be left whole.
Pour water into the cooking pan, add salt and sugar, mix and drop the prepared squash into the future marinade. Boil everything together for 5 minutes after boiling. Using a slotted spoon, transfer the squash to cold water, and then flip it into a colander. Continue to cook the marinade over low heat.
Put garlic, dill umbrellas, bay leaf, chili peppers and peas on the bottom of sterile jars. At this stage, you can optionally add other spices: horseradish, currant leaves or cherries (what you usually use for blanks).
Fill the jars tightly with boiled squash, alternating with rings of carrots and onions.
Fill jars with vegetables with boiling marinade to the top, cover with sterile lids and leave for 10 minutes.
Then drain the marinade from the jars back into the pan, bring it to a boil again and add the vinegar.
Fill the jars with vegetables with boiling marinade, roll them up, turn them upside down, wrap them up and leave them to cool completely. Store canned squash with carrots and onions in a cool dark place.
