Marinating squash for the winter is no more difficult than other vegetables. Marinade for them is prepared similarly to cucumber, and the preparation itself is very similar to pickled cucumbers. Patissons come out as dense and crispy. Their neutrality allows you to constantly experiment with spices, achieving the perfect taste. Prepare squash in small jars, it is much more convenient to use them. The bright appearance of such an appetizer will surely attract the attention of the tasters.
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Ingredients:
Patissons - 1.5 kg
Chili peppers - 1 pc.
Sugar - 2 tablespoons
Salt - 2 tablespoons
Dill umbrellas - 2 pcs.
Garlic - 4 cloves
Mustard beans - 1 tsp
Vinegar - 1 tablespoon
Peppercorns - 4 pcs.
Water - 700 ml.
Step by step recipe:
Prepare vegetables, spices and containers (2 cans, 700 ml each).
Wash the squash, cut in half, peel the seeds. Next, cut them into large cubes without peeling off the skin.
Remove the husk from the garlic, leave the cloves intact. Divide the hot pepper pod into 4 longitudinal parts, peel the seeds so that the appetizer is not very hot.
Prepare jars for storage - sterilize and dry. Sterilize the lids too by throwing them into boiling water.
Place pieces of squash in jars, alternating with strips of pepper and cloves of garlic.
Place the dill on top of the vegetables. Pour boiling water over the contents of the cans.
Cover with clean lids, set aside for 12-15 minutes.
After a while, pour the water into a saucepan, put it on an overhead fire, add spices. Boil the marinade for 2 minutes - until the sugar and salt grains are completely dissolved. Add table vinegar before removing from heat.
Pour the marinade over the vegetables in the jars. After the hot steam has escaped, close the container with lids as tight as possible. Place the jars on their side, checking for leaks.
To slowly cool the workpiece, cover it with something warm, this will provide them with additional pasteurization.
After cooling, jars of pickled squash, send to the pantry for storage until winter.
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