Pickled squash for winter without sterilization
An interesting bright preparation for the winter will come from the harvest of squash. Pickled squash tastes like canned pears. If you've never tried it, it's time to get better. I recommend choosing young fruits no larger than 4-5 cm.
Ingredients
Step-by-step cooking recipe
Rinse the patissons. Small fruits are pickled whole, large vegetables should be cut into pieces.
Put garlic, dill umbrella, bay leaf and allspice on the bottom of a pre-sterilized jar.
Fill the jars with squash, lightly tamping.
Boil water and pour boiling water over the squash in a jar. Cover the jar with a sterile lid and leave to warm up for 20 minutes.
Drain the water from the jar into a saucepan, add salt and sugar (at the rate of 2 tablespoons of salt and 2 tablespoons of sugar per 1 liter of water). Stir and boil the marinade for a few minutes.
Add the vinegar, stir and remove the marinade from the heat.
Pour boiling marinade over the squash in the jar to the very top and roll it up. Turn the jar with the workpiece upside down, wrap it up and leave it to cool completely. Store the cooled workpiece in a cool, dark place.
