We all love to put delicious homemade pickled vegetables in a plate with the main course in winter, but not many like the process of preservation. I personally, in general, pass by recipes where long-term sterilization is required, I like everything to be extremely simple and fast. Therefore, today I will show you a recipe for the simplified preservation of squash for the winter without sterilization.
Ingredients:
Squash - 600 g
Carrots - 20 g
Bulgarian pepper - 20 g
Onions - 20 g
Dill - 6 branches
Parsley - 6 branches
Bay leaf - 2 pcs.
Peppercorns - 8 pcs.
Garlic - 2 cloves
Cherry leaves - 6 pcs.
Water - 0.5 l
Salt - 2 tablespoons
Sugar - 3 tablespoons
Vinegar - 4 tablespoons
How to marinate:
Prepare foods from the list. Wash and dry vegetables and herbs. Peel the onion from the husk, carrots - from the peel, pepper - from the seeds and stalks.
Put a couple of sprigs of parsley, dill, a slice of onion, bell pepper, a clove of garlic, peppercorns, cherry leaves on the bottom of clean and sterile jars. Sterilize jars and lids in any way convenient for you.
Take patissons for pickling young, without seeds, otherwise they will need to be removed. Cut into equal slices, fold tightly into jars, alternating with chopped carrots.
Boil water in a kettle or saucepan. Pour boiling water over the jars of vegetables to the top so that it overflows (additional sterilization of the lids), cover and leave for 15 minutes.
After a while, drain the water from the cans back into the saucepan, add salt and sugar, put on high heat. I like squash with a slightly sweet marinade, so I put 3 tablespoons of sugar, but if you don't really like such preservation, put 2 tablespoons.
Dissolve the salt and sugar completely, and as soon as the water in the saucepan boils, pour in the vinegar. Pour the boiling marinade over the jars again over the edge, quickly tighten the lids. Wipe the hot containers with a damp cloth to remove any residual marinade.
Turn the jars upside down, cover with something warm and leave to cool.
Put the cooled jars of pickled squash in a cool dark place and store until winter.
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