I like to experiment with canning vegetables for the winter, and I share a proven recipe. Pickled squash with pepper is a delicious and healthy preparation that can be added to various dishes or consumed as a snack. For brightness and variety, take a multicolored pepper.
Ingredients
- Patisson - 1 kg
- Bell pepper - 600 g
- Onion - 2 pieces
- Greenery - 4 twigs
- Hot red pepper - 1 piece
- Garlic - 4 teeth
- A mixture of peppers with peas - 1 art.l.
- Bay leaf - 4 pieces
- Salt - 2 tbsp.l.
- Sugar - 2 art.l.
- Vinegar - 2 art.l.
Step-by-step cooking recipe
Randomly chop the onion, pepper and squash. Small patissons can be left intact.
Chop the hot pepper and herbs, and arrange them with garlic and spices in sterilized jars.
Lay out the vegetables and pour boiling water over everything.
Leave for 20 minutes under the lids.
Drain this water, add salt and sugar to it, and boil it again.
Pour in the vinegar, pour the marinade into jars and roll them up for the winter.
Did you like the recipe?
0 comments