Always I try to clog the winter as many tasty and healthy pickled squash. As soon as winter comes - they begin to rapidly disappear from the cellar. It's all about taste, so honestly, they get well, just "Yum." In this article I will share with you my favorite recipe for pickled squash, believe me, I tried a lot of them, but this version of me just conquered.
I usually close my scallops in different colors - and yellow, and green, as they are able to decorate any dish and add brightness holiday table. Regardless of the grade, they get very crispy, perfectly in tune with potatoes or simply act as self-starters.
To prepare 2-liter jars of pickled squash, we need the following ingredients:
Squash - 1 kg;
Mustard beans - 4 hours. l .;
Garlic - 4 cloves;
Peppercorns - 8 peas;
Dill - 4 sprigs or umbrella;
Leaves currants, raspberries - 4 pcs .;
Vinegar 9% - 60 ml;
Salt - 60 g;
Sugar - '60
To start a good wash themselves squash, remove the tails and then carefully cut each into small slices. Then, collect all of the remaining components. Garlic can not add, but as for me, vegetables are more aromatic and spicy with them.
Next, prepare the jars and lids - I wash them with baking soda, with detergent do not use, because it is then washed off with bad surfaces. In each jar put garlic, mustard, pepper, dill, leaves currants and raspberries, and then as tightly as possible lay the scallops, leaving voids in the bank.
What follows is our squash pour boiling water. The next step - I cover jars with lids and leave them for 20 minutes, after which all of the water must be drained back into the pot, and then repeat the procedure done again - boil, pour, wait, pour in pan. After the second discharge is added to water sugar, salt, and again put on the fire.
Once our brine boils again, add the vinegar jars and pour the whole thing boiling liquid, well, then you can safely plug the cover. It remains only to turn over the banks and allow them to cool, pre-wrapped blanket, after which the workpiece can be sent to storage.
Squash obtained incredibly juicy and incredibly tasty, they can not only eat in the lunch time, but also "pohrustet" as a light snack.