Delicious pickled squash - a simple recipe.

How to pickle squash or delicious pickled squash

Categories: Pickling

Fresh squash is a universal product, although not very popular. And pickled squash is quite popular, as it has a unique, original taste and contains many useful vitamins and minerals. It is strongly recommended to eat pickled squash if there are, even minor, deviations in the functioning of your body.

Ingredients: parsley, mint, squash, hot pepper, celery greens, salt, dill, vinegar, horseradish, garlic

How to pickle squash for the winter at home.

Young squash.

Only healthy, medium-sized fruits are suitable for pickling; it is better to take younger ones - they have more tender skin and pulp.

Proportions of required products for a 1000 ml jar you need: 0.5-0.6 kg of squash, 10-15 g of dill, a pod of chopped red pepper, 4-5 cloves of garlic.

The squash should be washed and the stalk removed, partially capturing the pulp.

Then, you need to blanch them for no more than 5 minutes and quickly cool them in the coldest possible water.

After such extreme water procedures, the vegetables are placed in jars; if they are small, then whole, and large fruits need to be cut into pieces that will fit into the pickling container.

Prepared squash should be generously sprinkled with finely chopped garlic, dill and hot red pepper.

Divide fresh herbs (mint, parsley, celery, horseradish) so that there is enough to put on the bottom of the jar and on top of the squash placed in the jars.

Let's cook the marinade for the squash and pour it into filled jars. For 10 liter jars you need to fill: 3.5 liters of water, 500-600 ml of vinegar (6%), 300 g of table salt.

3 liter jars of vegetables need to be sterilized within 25 minutes and rolled up.

Pickled squash stores well. They can be served as an independent snack or added to a salad, pre-cut.

See also: Pickled squash - video recipe.