Pickled squash is a delicious appetizer for meat and side dishes, however, unlike traditional canned zucchini and zucchini, for some reason it is not so popular among lovers of homemade preparations. But in vain! After all, pickled patissons are very tender, fragrant and crispy.
Preparing such preservation is very simple: sugar, salt and vinegar are added to the squash along with garlic and dill in a jar, after which they are poured with boiling water, sterilized and rolled up.
- Squash – 1-1.5 kg.
- Garlic – 4 cloves.
- Dill sprigs with seeds – to taste.
- Water – 1 l.
- Salt – 0.5 tbsp. l.
- Sugar – 0.5 tbsp. l.
- Table 9% vinegar – 4 tbsp. l.
How to cook:
1. Wash young patissons thoroughly.
2. Cut off the tail and cut into small pieces (small squash that fit easily in a jar can be left whole).
To avoid getting your hands dirty, wear gloves when handling squash.
3. In pre-washed and boiled liter jars, put peeled and washed garlic cloves, washed and chopped dill sprigs.
4. Next, tightly fold the chopped squash into them.
5. Add to the patissons 0.5 tbsp. l. sugar and salt and 1 tbsp. l. 9% vinegar (in each liter jar).
6. Pour boiling water over the squash (jars should be filled with water up to the neck).
7. At the bottom of the pan, in which the squash will be sterilized, lay a kitchen towel, pour warm water. Cover the jars with boiled iron lids and place in a pot of water to be sterilized (sterilization time is 15-20 minutes).
8. Carefully remove the sterilized jars with squash from hot water, roll up, turn upside down and wrap until completely cool.
9. Take out the cooled jars with pickled squash for storage in the cellar or basement.
It is advisable to store such preservation for no more than two years.
Enjoy your meal!