Salted stuffed squash - an easy recipe for making salted squash for the winter.

This recipe for preparing squash does not require long-term heat treatment of the vegetable itself. However, squash prepared in this way are distinguished by their original taste and unusual appearance. Therefore, this recipe will be useful to housewives who like to surprise their guests with a unique dish, but do not want or cannot spend a lot of time preparing it.

Ingredients: onion, carrot, parsnip, squash, vegetable oil, sugar, celery, salt

How to cook squash for the winter - salted or pickled.

Patissons

To prepare squash stuffed with roots, only young tender vegetables without coarse seeds and with delicate thin skin are suitable.

Wash the squash thoroughly

Wash the squash thoroughly, cut lengthwise and carefully remove the seeds with a spoon.

The next stage of preservation is the preparation of minced meat from celery roots, carrots and parsnips. All vegetables need to be thoroughly washed, peeled and finely chopped into strips.

Then, the chopped roots are sautéed in vegetable oil, finely chopped onion is added and simmered over low heat until the onion is transparent.

Next, salt the minced meat and fill it with squash, which we put together in 2 halves and put in jars.

Now, it’s time to prepare the filling. We prepare it by dissolving 50 g of granulated sugar and 60 g of salt in 1 liter of boiling water.

Pour the prepared squash with cooled brine.

Cover the jar with a lid and put it in the cold for storage.The squash will slowly ferment in the cold and by autumn they will be ready to eat.

Salted squash prepared in this way will simply be swept off the table if served as an independent snack. They are also good as an addition to hot or cold meat or fish. Stuffed squash looks very impressive and can decorate not only an everyday, but also a festive table.

Salted stuffed squash - an easy recipe for making salted squash for the winter.

How to cook squash for the winter - salted or pickled.

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