Crispy lightly salted squash for the winter - simple home cooking recipes

For pickling, choose small fruits. Their flesh is more tender, they do not contain hard seeds, and there is no need to peel the skin. If the squash is overripe, cook it "vegetable basket", it will be a wonderful addition to the table. The average size of a squash for pickling is one that easily fits into the neck of the jar.

Wash the squash and cut out the stem with a sharp knife. Prepare jars and brine.

For 1 liter of brine:

• 1 liter of water;
• 30 grams of salt;
• Spices: garlic, horseradish leaves, dill, peppercorns, and everything that you usually add for pickling cucumbers.

Place spices on the bottom of the jar and squash on top. Do not add a little to the top of the jar so that the brine completely covers them. If the squash is still too big, cut them in half.

Place a pan on the stove, measure out the required amount of water, salt and boil. Pour boiling brine over the squash and cover them with lids. Usually, for pickling, vegetables are poured with cold brine, but here you need boiling water to soften the skin of the squash. Do not seal the jars, but simply cover and place in a warm and dark place for 3-4 days.This time is enough for the squash to be salted properly. Close the jars with thick plastic lids and put them in a cool place.

If you are concerned about the safety of the squash and want to roll it up, immediately after finishing the salting process, pour the brine from the jars into a saucepan and boil it. Remove the foam and pour boiling brine over the squash again. Immediately cover the jars with iron lids and roll them up with a wrench.

Such squash are less demanding on temperature conditions and can be stored all winter, even in a kitchen cabinet.

Watch the video for a simple recipe on how to make tasty and crispy squash for the winter: