Pickled squash with tomatoes without sterilization
Squash and tomatoes perfectly coexist in a jar. For this preparation, I choose dense tomatoes of the “cream” variety and young, thin-skinned squash. The marinade recipe without unnecessary additives and spices allows you to preserve the natural taste of vegetables as much as possible.
Ingredients
Step-by-step cooking recipe
Wash tomatoes, pierce the skin in several places with a toothpick.
Wash the squash, peel off the seeds and cut into medium slices together with the skin. Very young, small fruits can be left whole.
Place an umbrella of dill, garlic cloves and a bay leaf at the bottom of sterile jars. Then, alternately, tamp tomatoes and pieces of squash into jars.
Boil water, pour boiling water over vegetables in jars up to the neck, cover with sterile lids and leave for 10-15 minutes.
Prepare the marinade: drain the liquid from the jars into a saucepan, add salt, sugar, cloves and pepper. Boil for 2 minutes, add vinegar at the end.
Pour hot marinade over jars of vegetables, roll up, turn upside down and leave under a blanket until completely cooled. Store the cooled jars with pickled vegetables in a cool dark place.
