Squash with carrots and onions for the winter without sterilization

Let’s cook savory crispy squash with vegetables today without sterilization? The recipe is quite simple and requires minimal preparation time. As a result, you will get an excellent snack for the winter, which will suit any meat or side dish.

Step by step cooking recipe

Wash and clean vegetables. Cut carrots into slices, onions into half rings, garlic cloves into halves. Remove the seeds from the chili pepper and cut into thin rings. Cut off the tails of the patissons, cut the large fruits along with the skin arbitrarily, small ones can be left whole.

Pour water into a cooking pot, add salt and sugar, mix and dip the prepared squash into the future marinade. Boil everything together for 5 minutes after boiling. Using a slotted spoon, move the squash into cold water, then drain in a colander. Marinade continue to cook on low heat.

At the bottom of sterile jars, put garlic, dill umbrellas, bay leaves, chili peppers and peppercorns. At this stage, if desired, you can add other spices: horseradish, currant or cherry leaves (what you usually use for blanks).

Fill jars tightly with boiled squash, alternating with carrot rings and onions.

Fill jars with vegetables to the top with boiling marinade, cover with sterile lids and leave for 10 minutes.

Then pour the marinade from the jars back into the pot, bring to a boil again and add the vinegar.

Fill jars with vegetables with boiling marinade, roll up, turn upside down, wrap and leave to cool completely. Store canned squash with carrots and onions in a cool, dark place.

Ekaterina Parshina

Recipe added:

Ekaterina Parshina

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