How to salt squash in jars for the winter

Squash belongs to the pumpkin family, like zucchini. The squash has an unusual shape and is a decoration in itself. Large squash are used as baskets for stuffing meat and vegetable dishes. Young squash can be pickled or pickled.

Ingredients: squash, salt, spices
Time to bookmark: Summer, Autumn

For pickling squash, you can use the same recipes as for pickling other vegetables. They often make assorted vegetables, which has a beneficial effect on the taste of other vegetables.

Squash can be salted in barrels or jars, which is very convenient. The main thing is that the squash itself fits into the neck of the jar. You can also cut squash, it won’t make them any worse, but they are much more beautiful when they are whole.

Wash the young squash and use a sharp knife to cut out the place where the stalk attaches. When salted, it will become woody, and you still have to throw it away.

Place spices in a jar. Spices for pickling are used exactly the same as when pickling cucumbers:

horseradish leaves;
dill;
garlic;
peppercorns;
pav leaf.

Place squash on top of the spices. Try to stack them denser so that there are fewer empty spaces. You can place pieces of carrots, bell peppers, or small cucumbers in these voids.

Boil water for brine in a saucepan. For every liter of water, add 3 tablespoons of rock salt and dilute it.

Fill the jars with hot brine and cover them with lids. Immediately remove the jars to a cool place for 3 days.

Jars with squash cannot be wrapped and slow cooling is not for them. With this method, small pumpkins will become loose and will no longer be crispy, like cucumbers. The faster the squash cools, the better.

On the fourth day of lining, pour the cloudy brine into a saucepan and boil it. Fill the jars with squash with hot brine again, and now you can seal the jars with iron or plastic lids so that they are stored all winter.

Ready-made salted squash can be tasted two weeks after salting, but it will only become fully flavored after a month.