Squash how to cook for the winter. Squash in spicy sauce
Foreword
Dishes are prepared from patissons in the same way as zucchini - they are boiled, stewed, fried and canned. However, they are much tastier and healthier than the latter. Pickled squash received special recognition - they taste great and look very impressive on the table.
General rules for the preparation of pickled squash
Patissons are pickled for the winter not only separately, but also in combination with other vegetables: cucumbers, zucchini, peppers, tomatoes, cabbage, eggplants. Moreover, you can cook both a simple assortment, with only one kind of vegetable, or a complex one, when several other types of crops are preserved along with the squash. It makes no sense to argue about which combination of preparations for the winter is more delicious. You can cook according to any recipe, and this will be what is called a win-win option.
Although, of course, everyone has their own preferences - it's a matter of taste. The main condition for preparing delicious pickled squash for the winter is to choose and process them correctly before canning. And the choice of a recipe and the exact (or with a creative approach) following it are in last place. Young, medium-sized patissons are considered the most suitable and most delicious - they have a less rigid and thick skin, denser and more tender flesh and much more vitamins and useful trace elements.
Vegetables 4-5 cm in size are ideal for cooking for the winter. Patissons over 7 cm will no longer fit through the neck of a standard jar, and they will have to be cut: not very large - into equal slices, but large - in equal pieces. It is worth noting right away that the taste of the finished product will not suffer from this, but the vitamin component of the squash, in contrast to the whole pickled ones, will decrease significantly.
In addition, a vegetable cut into pieces will lose its original natural external beauty of the “alien guest”.
The dimensions of the chopped patisson slices should be as large as possible, but so that they pass into the neck of the jar. The selected patissons are washed well before pickling, and then the stalk is cut off from them, while taking part of the pulp, but not more than 1 cm. Large ones are cut as recommended above. Then the squash must be blanched for 5 minutes in boiling water, and then immediately cooled under a cool stream - otherwise they will become too soft.
If it is planned to cook assorted, other necessary vegetables are also washed. Peppers can be left whole, cut and peeled, or just cut the stalk and remove the seeds. When canning patissons, as in the case of other preparations for the winter, carefully washed and then sterilized jars and lids for them are used. After pouring the marinade, the vegetables in the container, if the recipe provides for it, are sterilized by covering with lids, and then rolled up or immediately closed. Then the jars are left to cool upside down, wrapped in something dense and warm.
When their temperature is equal to room temperature, they are taken out for storage in a cool place intended for this. It is worth noting that any recipe with squash sterilization can be performed without this final heat treatment, by doing only hot filling - this will significantly save time, and also save most of the vitamins and useful trace elements in the final product. If in the process of processing and harvesting vegetables for the winter the rules of hygiene and cooking technology were followed, then the squash will be stored no worse.
How to cook small patissons
Many connoisseurs of pickled patissons do not like to mix them with other vegetables during canning, preferring to cook and consume this product, so to speak, in its pure form. This recipe is from them and for them. You will need:
- small patissons - 2 kg;
- bitter pepper (pods) - 3 pcs;
- garlic (heads) - 1 pc;
- bay leaf (medium) - 4 pcs;
- fresh dill and parsley (twigs) - 5 pcs each;
- celery greens (twigs) - 3 pcs;
- horseradish (leaves) - 1 pc;
- cherry leaves - 7 pcs;
- vinegar 9% - 120 ml.
To prepare a decoction for pouring, you will need: 100 g of non-iodized salt; 1.5 liters of water. Blanch the prepared squash for 3 minutes, and then cool. We put spices and herbs in jars, then squash. Pour hot marinade into the container: heat water with dissolved salt to a boil; add vinegar to it; pour the resulting solution into vegetables. After that, we sterilize the squash for 10 minutes.
Simple assortment - with peppers, tomatoes or cucumbers
Patissons are constantly popular. You can prepare this simple assortment according to the proposed recipe, designed for a 3-liter container. We take:
- squash - 2 kg;
- sweet pepper (pods) - 3-4 pcs;
- bitter pepper (pods) - 1 pc (small or half);
- allspice and black pepper (peas) - 5 pcs each;
- bay leaf (medium) - 3 pcs;
- dill (umbrellas) - 2 pcs;
- parsley and dill (in bunches) - 1 pc.
To prepare the marinade, you will need: 150 g of granulated sugar; 100 g of non-iodized salt; 100 g of vinegar 9%; 1.5 liters of water. We spread half of the spices, herbs and hot peppers on the bottom of the container. We fill the jar with prepared squash and sweet pepper. Then we put the remaining herbs, spices and hot peppers on top.
Prepare the marinade: dissolve salt and sugar in water; heat the brine to a boil and cook it for 2 minutes, and then remove it from the stove and pour vinegar into it; mix the resulting solution and leave it to brew for 2-3 minutes. Then pour the warm marinade into a container with vegetables. We sterilize the jar for 40 minutes, covering it with a lid.
Recipe for squash with cucumbers. To prepare two 2-liter jars of this assortment, you need to take:
- squash - 1 kg;
- cucumbers - 3 kg;
- garlic (cloves) - 14 pcs;
- allspice and black pepper (peas) - 10 pcs and 14 pcs, respectively;
- bay leaf (small and medium) - 6 pcs;
- dill (umbrellas) - 2 pcs.
For the marinade: 3 tablespoons of non-iodized salt and granulated sugar; 2 teaspoons of vinegar 70%; 2 liters of water. Soak the washed cucumbers in cool water for about 7 hours, and then cut off their tails. After that, we put dill, parsley, garlic and pepper in equal proportions on the bottom of all cans. Then we tightly fill the containers with cucumbers, leaving room for the prepared squash, which we put on top.
We heat water with dissolved sugar and salt to a boil and immediately pour it into containers with vegetables. We cover the containers with lids and let them stand for 15-20 minutes. Pour the brine back into the pan, heat it to a boil again and pour it into the jars again. Add vinegar to the containers (1 teaspoon each). After that, we sterilize the assortment for 30 minutes.
Recipe for pickled patissons, designed for a 2-liter jar. To prepare this assortment, you need to take:
- squash - 1.5 kg;
- cherry tomatoes - 0.3 kg;
- garlic (cloves) - 4-5 pcs.
To prepare the marinade: tablespoons of sugar and non-iodized salt, 1 each; 2 dried star anise flowers; 8 peas of white pepper; ½ teaspoon of cumin seeds; 4-5 medium bay leaves; 1.5 st. spoons of vinegar 70%; 1 liter of water.
Put the prepared vegetables and garlic in a jar. In order not to mash the tomatoes, it is better to lay them on top. Pour boiling water into a container. After waiting 10-15 minutes, pour the broth back into the pan, heat to a boil and return to the jar again. Re-draining the decoction of vegetables into the pan, add all the ingredients for the marinade to it, with the exception of vinegar. Having boiled the resulting solution, pour it into containers with squash and add vinegar there, and then roll up the blank for the winter with a lid.
28.09.2018
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Squash for the winter - gourmet recipes
Many housewives roll squash for the winter, the recipes of which are varied and can satisfy the appetites of even exquisite gourmets, the main thing is to cook correctly and follow the technology, and with citric acid you will cook or acetic, without sterilization, marinated like mushrooms, in tomato or make caviar, decide only to you...
Squash for the winter - recipes in marinade
Often in the beds of gardeners you can find such a vegetable, shaped like a beautiful ribbed plate - this is a squash. Being a relative of zucchini and pumpkin, squash is not particularly popular in our country, however, those housewives who know how to cook it properly, be sure to plant several bushes of this interesting vegetable in the garden. 
Squash can be kept fresh for a long time, or it can be used for preparations for the winter, in any case, squash for the winter, the recipes of which will be described below, will not leave anyone indifferent.
One of the most popular recipes is marinated squash and it is ideal if you use small vegetables for this preparation, which can easily crawl into the neck of the jar, if there are none, we cut large vegetables into neat pieces.
It is important to take young vegetables, the skin of which is still thin and tender, overgrown during heat treatment will become soft inside and will not crunch.
marinated squash - pictured
For cooking, we need (based on one liter jar):
- 0.5–0.6 kg vegetable
- 4-5 cloves of garlic
- 50-70 gr fresh dill
- small bunch of parsley
- young horseradish leaf
- 2 bay leaves
- 1/3 hot pepper
- 5 pieces of allspice
- 9 pieces of black pepper
- one st. a spoonful of salt and granulated sugar
- 1/2 teaspoon vinegar essence
We roll the squash in the marinade in several stages:
- Rinse the prepared young patissons thoroughly, if necessary, cut into halves or slices, removing the stalk and the place where the flower was
- Put the squash in boiling water and cook for no more than 5 minutes. It is important that during this time they do not become soft.
- Remove vegetables from boiling water, put in a colander and put under running cold water until cool.
- Peel the garlic cloves and cut each in half
- At the bottom of sterile jars put a piece of horseradish leaf, one bay leaf, peppercorns and a piece of hot pepper
- Add dill and half a bunch of parsley to a jar
- Put the cooled squash on the seasonings, it is better to do it as densely as possible. Between the pieces of vegetable put the remaining spices - dill, parsley, bay leaf and chopped garlic
- Pour boiling marinade along the very edge of the jar (how to prepare marinade - pour a tablespoon of salt and sand into half a liter of boiling water and boil for 5 minutes, then add acetic acid and immediately pour into jars)
- Put a piece of cloth or gauze on the bottom of a large saucepan, put jars with squash soaked in marinade in it and pour hot water (not boiling water!) Over the shoulders of the jar
- It is necessary to sterilize squash for the winter in this way, the recipes of which are tastier one another, within 15–20 minutes
- Remove jars from boiling water, roll up and wrap until cool, then tidy up in a cool, dry place
Cooking squash without sterilization
However, according to the correct recipe, you can cook squash for the winter without sterilization. The advantage of such an appetizer is that vitamins and nutrients, as well as aroma, are better preserved in vegetables. For cooking we take:
- 2 kg young squash
- 1 liter cold boiling water
- Z Art. tablespoons chopped green dill
- 3 art. spoons of parsley
- 1 PC. hot pepper
- 3 bay leaves
- 3 garlic cloves
- 1 horseradish sheet
- 2 tbsp. spoons of salt
- 4 tbsp. tablespoons of vinegar 9%
pickled patissons without sterilization - in the photo
Squash whole or cut into pieces, blanch in boiling water for several minutes, then cool and put in sterile jars, at the bottom of which seasonings and herbs are already lying.
Pour a liter of water into a saucepan, add salt and boil. Fill the jars with squash for 10 minutes with the resulting brine. Then drain the infused brine and boil. Pour vinegar into the boiling marinade and immediately pour it into jars. We close the finished squash salad for the winter without sterilization with iron lids and cover with a warm thing until it cools. We clean the cooled cans in the refrigerator, basement or other cool place.
The shelf life of such a blank is less than the one that needs to be sterilized, but it tastes just as good and is great as an addition to garnish and meat.
Korean-style patissons
For lovers of savory tastes, we advise you to cook Korean squash for the winter, because you can serve this salad to the table immediately after cooking, or you can close it with metal lids and store it in a dark place. You need to take the following ingredients:
- 3 kg main vegetable
- half a kilo of onion
- half a kilo of fresh carrots
- half a kilo of bell pepper
- 5 medium garlic
- greens to taste
- 200 ml vinegar
- 200 ml oil
- Korean vegetable seasoning bag
Squash must be washed well, peeled, cut out the seeds and grated on a special grater for cooking carrots in Korean. Do the same with cooked carrots. Chop the onion and sweet pepper into rings or halves.
Grind the garlic with a garlic press or rub on a fine grater. Finely chop the greens. Mix all vegetables in one bowl and season with prepared spices and oil. The salad is ready to eat in a few hours.
To save such patissons for the winter, the recipes in this case are identical, it is enough to decompose this multi-colored assortment into prepared jars and sterilize. To do this, lettuce jars must be placed in a container of hot water up to their shoulders and boiled over low heat for 15 minutes. After such processing, the salad will become paler, but will not lose its unsurpassed taste and aroma. Roll up jars with sterile lids and wrap! Delicious spicy winter snack is ready!
There are a lot of recipes with the participation of squash, and all of them, when cooked correctly, turn out to be tasty and healthy!
The unusual shape, bizarre name and rather neutral taste have led to the fact that patissons for the winter are not as popular with us as their cultural counterparts - zucchini and cucumbers. And in vain! Unlike cucumbers, patissons are not so whimsical in watering, and they are distinguished from zucchini by more tender flesh and a crispy crust. In addition, it is a pleasure to prepare squash for the winter - quickly, simply and very tasty. It is also a sin to complain about the variety of squash recipes: both pickled and canned in jars, and with the addition of other vegetables. Just lick your fingers! Also, patissons for winter can be harvested with and without sterilization. Many recipes for blanks with photos of the most underestimated pumpkin - squash, you will find in our today's article.
Join the discussion
Squash for the winter in jars - a delicious recipe with step by step photos
The simplest, but at the same time one of the most delicious recipes for preparing squash for the winter is squash marinated in jars. They are prepared with the addition of bell pepper and a large amount of aromatic spices, so they end up with a very rich and rich taste. Learn how to cook delicious squash in jars for the winter from the step-by-step recipe below.
Ingredients for a delicious squash recipe in jars for the winter
- squash - 1 kg
- bell pepper - 5-6 pcs.
- onions - 4-5 pcs.
- hot pepper - 2 pcs.
- basil - 6 pcs.
- lemon - 1 pc.
- bay leaf - 6 pcs.
- cloves - 6 pcs.
- vinegar - 100 ml.
- salt - 2 tbsp. l.
- sugar - 250 gr.
- greenery
Instructions for a recipe for delicious patissons for the winter in jars
On a note! Be sure to line the bottom of the pot with a kitchen towel so the jars don't burst during sterilization. Also, pour hot water into the pan so that there are no temperature fluctuations.
Squash for the winter with zucchini "Lick your fingers", recipe step by step
Squash for the winter can be successfully marinated with other vegetables, such as zucchini. This option is just a godsend when you need to roll up the remains of a crop from different crops for the winter. This recipe for squash with zucchini for the winter called "Lick your fingers" has a rich and interesting taste. Learn how to cook marinated squash with zucchini for the winter “Lick your fingers” from the step-by-step recipe below.
Necessary ingredients for squash with zucchini for the winter "Lick your fingers"
- squash - 1 kg
- zucchini - 1 kg
- garlic - 5-6 cloves
- bay leaf -2-3 pcs.
- peppercorns - 4-6 pcs.
- carnation -2-3 pcs.
- vinegar - 100 ml
- sugar - 150 gr.
- salt - 2 tbsp. l.
- greenery
Instructions for cooking squash with zucchini for the winter "Lick your fingers"
Pickled squash for the winter like mushrooms, step by step recipe
Squash, like zucchini, has a rather neutral taste and tender flesh, which makes it possible, for example, to marinate them “under mushrooms”. False mushrooms are usually made from zucchini or blue ones, but with squash, such a preparation turns out to be much juicier and more tender. To taste, pickled squash for the winter like mushrooms (step-by-step recipe below) resemble milk mushrooms.
Necessary ingredients for marinated squash like mushrooms for the winter
- squash - 3 kg
- carrots - 2-3 pcs.
- garlic - 1/2 cup
- sugar - 1 cup
- salt - 2 tbsp. l.
- ground black pepper - 1 tsp
- vegetable oil - 1 cup
- vinegar - 1 glass
- dill and parsley
Instructions for the recipe for pickled squash for mushrooms for the winter
How to cook salted whole squash for the winter without sterilization, recipe
Small "milk" patissons can be salted for the winter right in their entirety and without sterilization. Such a salty snack tastes like canned cucumbers or zucchini for the winter. Learn how to cook whole salted patissons for the winter without sterilization from the recipe below.
Necessary ingredients for salted squash without sterilization for the winter
- squash - 2 kg
- dill - 100 gr.
- celery root - 30 gr.
- garlic - 3-4 pcs.
- hot peppers
- horseradish leaves
Instructions on how to cook whole squash for the winter without sterilization
Squash caviar for the winter, video recipe
Squash caviar for the winter tastes very similar to "overseas" eggplant. This appetizing preparation is prepared as quickly and simply as squash for the winter with mushrooms, and in terms of its taste it can safely claim the name “You will lick your fingers”. Unlike many salted and some squash marinated in jars, this recipe does not require additional sterilization.
The unusual shape, bizarre name and rather neutral taste have led to the fact that patissons for the winter are not as popular with us as their cultural counterparts - zucchini and cucumbers. And in vain! Unlike cucumbers, patissons are not so whimsical in watering, and they are distinguished from zucchini by more tender flesh and a crispy crust. In addition, it is a pleasure to prepare squash for the winter - quickly, simply and very tasty. It is also a sin to complain about the variety of squash recipes: both pickled and canned in jars, and with the addition of other vegetables. Just lick your fingers! Also, patissons for winter can be harvested with and without sterilization. Many recipes for blanks with photos of the most underestimated pumpkin - squash, you will find in our today's article.
Squash for the winter in jars - a delicious recipe with step by step photos
The simplest, but at the same time one of the most delicious recipes for preparing squash for the winter is squash marinated in jars. They are prepared with the addition of bell pepper and a large amount of aromatic spices, so they end up with a very rich and rich taste. Learn how to cook delicious squash in jars for the winter from the step-by-step recipe below.
Ingredients for a delicious squash recipe in jars for the winter
- squash - 1 kg
- bell pepper - 5-6 pcs.
- onions - 4-5 pcs.
- hot pepper - 2 pcs.
- basil - 6 pcs.
- lemon - 1 pc.
- bay leaf - 6 pcs.
- cloves - 6 pcs.
- vinegar - 100 ml.
- salt - 2 tbsp. l.
- sugar - 250 gr.
- greenery
Instructions for a recipe for delicious patissons for the winter in jars
- This recipe is very simple. First, wash all the vegetables thoroughly. Then peel the onion from the husk and cut into rings. If the onions are very large, then it is better to cut into half rings.
- Cut the patissons into small cubes. For pickling, young fruits are best suited, which do not even need to be peeled and seeds.
- After we cut the bell pepper into medium rings and finely chop the hot pepper. We also cut the lemon, along with the zest, into rings of medium thickness.
- At the bottom of the sterilized jar we lay out the greens - a couple of sprigs of parsley and basil. Then add one slice of lemon.
- After we add a couple of pieces of hot pepper and 3-4 circles of bell pepper.
- Then we fill the jar with squash. Add bay leaf and cloves.
- We turn to the preparation of the marinade: bring the water to a boil, add sugar, vinegar and salt. Boil for 5 minutes and remove from heat.
- Fill our jars with squash with marinade to the top.
- We cover with sterile lids and send to a water bath for sterilization. Sterilization time for half-liter jars is 10 minutes.
On a note! Be sure to line the bottom of the pot with a kitchen towel so the jars don't burst during sterilization. Also, pour hot water into the pan so that there are no temperature fluctuations.
- After sterilization, carefully take out the jars with pickled squash for the winter from the pan, wipe and close with a can opener. Then turn upside down and wrap with a warm cloth until cool.
Squash for the winter with zucchini "Lick your fingers", recipe step by step
Squash for the winter can be successfully marinated with other vegetables, such as zucchini. This option is just a godsend when you need to roll up the remains of a crop from different crops for the winter. This recipe for squash with zucchini for the winter called "Lick your fingers" has a rich and interesting taste. Learn how to cook marinated squash with zucchini for the winter “Lick your fingers” from the step-by-step recipe below.
Necessary ingredients for squash with zucchini for the winter "Lick your fingers"
- squash - 1 kg
- zucchini - 1 kg
- garlic - 5-6 cloves
- bay leaf -2-3 pcs.
- peppercorns - 4-6 pcs.
- carnation -2-3 pcs.
- vinegar - 100 ml
- sugar - 150 gr.
- salt - 2 tbsp. l.
- greenery
Instructions for cooking squash with zucchini for the winter "Lick your fingers"
- Cut the washed vegetables into cubes. Squash and zucchini for this recipe should be young, so we will not clean them. But if you plan to preserve overripe fruits, then be sure to peel them and remove the seeds.
- We clean the garlic and lightly press down with the flat side of the knife so that it better gives its taste and aroma to our preparation for the winter.
- We spread greens on the bottom of sterile jars - a couple of sprigs of fresh parsley, a little dill, basil.
- Add garlic and spices. After we fill the jars to the top with vegetables, alternating between a layer of squash and zucchini.
- Fill with boiling water and cover with lids. Let it brew for 5-7 minutes. After that, pour the water back into the pan and cook the marinade: after boiling, add sugar and salt, pour in the vinegar. Boil for literally five minutes and remove from heat.
- Fill jars with blanks with boiling brine and cork. Such heat treatment is quite enough and the recipe does not need additional sterilization.
Pickled squash for the winter like mushrooms, step by step recipe
Squash, like zucchini, has a rather neutral taste and tender flesh, which makes it possible, for example, to marinate them “under mushrooms”. False mushrooms are usually made from zucchini or blue ones, but with squash, such a preparation turns out to be much juicier and more tender. To taste, pickled squash for the winter like mushrooms (step-by-step recipe below) resemble milk mushrooms.
Necessary ingredients for marinated squash like mushrooms for the winter
- squash - 3 kg
- carrots - 2-3 pcs.
- garlic - 1/2 cup
- sugar - 1 cup
- salt - 2 tbsp. l.
- ground black pepper - 1 tsp
- vegetable oil - 1 cup
- vinegar - 1 glass
- dill and parsley
Instructions for the recipe for pickled squash for mushrooms for the winter
- We cut the patissons into small cubes, cut the carrots into thin rings, chop the greens and garlic.
- We spread all the vegetable blanks in a saucepan, add spices, sugar and vinegar. Salt and leave for 3 hours to marinate.
- Three hours later, lay out the finished pickled salad in clean jars. We send to a water bath and sterilize for 15 minutes.
- Close with a can opener and turn over. Let cool under a warm blanket.
How to cook salted whole squash for the winter without sterilization, recipe
Small "milk" patissons can be salted for the winter right in their entirety and without sterilization. Such a salty snack tastes like canned cucumbers or zucchini for the winter. Learn how to cook whole salted patissons for the winter without sterilization from the recipe below.
Necessary ingredients for salted squash without sterilization for the winter
- squash - 2 kg
- dill - 100 gr.
- celery root - 30 gr.
- garlic - 3-4 pcs.
- hot peppers
- horseradish leaves
Instructions on how to cook whole squash for the winter without sterilization
- Place clean squash mixed with spices in a non-enameled bowl.
- We cook the brine at the rate of 60 grams of salt per 1 liter of water.
- Pour the squash with hot brine. Cover with a large plate or lid and set oppression.
- We leave the squash for salting for 10 days. The finished snack can be transferred along with the brine to clean jars and stored in the refrigerator.
Squash caviar for the winter, video recipe
Squash caviar for the winter tastes very similar to "overseas" eggplant. This appetizing preparation is prepared as quickly and simply as squash for the winter with mushrooms, and in terms of its taste it can safely claim the name “You will lick your fingers”. Unlike many salted and some squash marinated in jars, this recipe does not require additional sterilization.
For pickling, only small-sized young patissons with a delicate structure are suitable. The ideal option is canning whole vegetables: it is painfully appetizing and they look unusual on the table. In this case, careful sterilization will be required, and each squash should be pricked.
The set of spices depends on the taste preferences of the hostess. Horseradish root keeps the flesh crisp. The garlic cloves are best cut lengthwise for maximum flavor extraction. The aroma of dill umbrellas is well complemented by currant or cherry leaves, allspice peas.
Ingredients
You will need for 1 liter container: 
- 3-4 small patissons
- 1 horseradish sheet
- 2 tsp salt
- 1 tsp granulated sugar
- 2-3 sprigs of fresh or dried dill, umbrellas
- 4-5 allspice peas
- 3-4 dry cloves
- 1-2 hot chili peppers
- 3 art. l. 9% vinegar
How to pickle patissons for the winter
1. Rinse the squash in water and cut out ponytails from them in the middle. If the vegetables are small and pass through the neck of the jars, then leave them whole by piercing through with a knife in several places. If the squash is a little larger, then cut them into large pieces.
2. Put the cuts in washed jars on horseradish leaves. If desired, oak, cherry, blackcurrant, etc. leaves can be used together with horseradish.
3. In each jar, add dill or its umbrellas, hot chili peppers.
4. Boil water - about 200 ml per 1 liter jar and pour it into the container, immediately covering the jar with a tin lid. Leave the filled containers in this form for 25-30 minutes to steam the squash. Do not reduce the amount of time so that all the cuts are properly vented and blanched.
5. Pour sugar, salt, cloves and allspice or black peppercorns into a saucepan or cauldron.
6. Drain the liquid from each jar into the cauldron and boil it again by placing the container on the stove and pouring 100 ml of water into it, which the squash could absorb.
7. Pour boiling marinade into jars and add vinegar to each 9%. Seal with hot lids using a conservation key.
8. Turn upside down and wrap a blanket in this form, leaving them in it overnight.
After transfer to the basement, cellar or pantry and leave them there until the winter. If you like a spicy snack, then add a few chili peppers to it. And do not forget about them in the winter when you uncork such preservation!
Note to the owner
1. Having decided to add a spice marinade, you need to stock up on whole chili pods that have tightly attached sepals. Otherwise, burning grains will fall into the liquid and give it such a strong bitterness that preservation becomes indigestible and irritating to the stomach.
2. Many dried spices that are fragrant with essential oils require heating before being placed in a jar. Peppercorns and clove florets are placed on a very hot dry baking sheet or cast iron skillet, but not in a microwave oven. A three-minute procedure is enough for dry plants to begin to exude aroma. The process will actively continue in a sealed container.
3. If you are tired of the trivial pickle with cucumbers, you can cook it on pickled squash, finely crumbling them. Mushroom hodgepodge with chicken or smoked brisket is also good with them. In soups, they resemble olives - just as tender.
4. On the festive table, the squash blank is somehow lost against the background of beautiful pickles, because it looks pale. In order not to deprive the solemn meal of an excellent snack, you just need to decorate it with something bright: sprinkle with paprika and dill or turmeric and parsley. Aesthetic appeal is the key to the interest of guests in the dish.
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