Stuffed squash with bell peppers marinated for the winter - a delicious recipe for marinated squash preparation.

How to marinate squash with bell pepper.

Marinating squash begins with the fact that you need to take fragrant roots - carrots, celery, parsnips, onions (you can have green onions). They must be thoroughly washed and very finely chopped with a knife.

The finely chopped vegetable mixture should be salted, seasoned with ground pepper, mixed and sautéed in oil over low heat. Sautéing (passing in French) will soften the vegetables, preserve the bright carrot color of our “minced meat” and the aromatic essential oils of the roots.

It is better to choose milk-ripe squashes for pickling in marinade - with tender skin and without seeds inside. You need to wash them, cut them in half and clean out the core, or make a pumpkin “casserole” by cutting off the top of the squash and also cutting out the pulp and seeds.

Now all that remains is to stuff our plate-shaped pumpkins with the aromatic filling, mixed until smooth.

Place the stuffed fruits in a jar and pour in the pre-prepared cold marinade, which is cooked at the rate of 50 grams of sugar and 60 grams of salt per 1 liter of water.

Stuffed pumpkin is stored in a cool, dark place covered with a plastic lid or tied with canvas.

Thanks to sautéing, the filling retains its beautiful and appetizing orange color throughout storage. Therefore, pickled squash stuffed with bell peppers will not only surprise your guests with its aroma and taste in winter, but will also become a bright “highlight” of your table.