Crispy pickled squash with vinegar and garlic without sterilization
Cucumbers and zucchini have long been traditional pickles in winter. But crispy pickled squash is a new and original recipe. I cook them with vinegar and garlic. Pick small unripe fruits and follow the recipe.
Ingredients
- Patissons - 500 g
- Garlic - 4 clove
- Mustard Seeds - 1 h.l.
- Coriander - 1 part l
- Dill - 4 twigs
- Horseradish Root - 1 piece
- A mixture of peppers with peas - 10 pieces
- Water - 1 l
- Sugar - 30 g
- Salt - 30 g
- Vinegar (9%) – 30 ml
Step-by-step cooking recipe
Squash and dill are mine. The horseradish root is cleaned, washed and cut into small pieces. Garlic is cleaned from the husk.
We take clean cans. At the bottom of the jar we put spices, garlic, dill, horseradish root, coriander and mustard seeds. We put the patissons on top.
Bring the water to a boil and fill the jars. Cover with lids and leave for 20 minutes.
Drain the water into a saucepan and prepare the marinade. Stir sugar and salt in the water, bring to a boil, pour vinegar.
Fill the squash with marinade, roll up the lid and put it in a cool place. You can eat pickled squash in a couple of days.
