How to pickle squash for winter

Thu, 08/13/2015 – 20:48 Pirogoff

Russian snacks

Home canning

Russian cuisine

Description

For me, summer – the season when all want to get done, but at the same time – not much strain. And in the annex to the kitchen – spend it as little time and effort, but at the same time – to diversify what happens. And this applies to both the daily food, and to the preservation of the winter.
Therefore I have today in the menu – classical marinated zucchini. But as they do, I’ll tell you now. And you’ll find that this recipe – the simplest, even elementary and very fast.

Ingredients

Instructions

So to make six liter jars of pickled zucchini classic, you will need:
• three kilograms themselves zucchini (not thick, preferably with small seeds)

• Two large (three or less) of carrots,

• a pair of medium garlic cloves,

• one large island perchina,

• salt,

• sugar,

• Bay leaf,

• vinegar

• and water. That’s all begin.
Squash mine, not thick cut into circles,

and cleaned carrots – rather short straw.

Each laid a clean jar:
• a couple cloves of garlic,
• a piece of red pepper (without seeds and the white core to our classic marinated zucchini were not as sharp)
• carrots,
• heaped teaspoon salt
• Two – sugar,
• One … two things leafs,
• lay, but not to the top, zucchini (still good then they will absorb brine)
• pour two tablespoons of vinegar,
• neckline and top up with boiling water.