Squash with assorted tomatoes for winter

Step-by-step cooking

1. Step 1:

   

   How to salt squash with tomatoes? Prepare the necessary products. For this dish, I recommend small patissons - they look nice in a jar, but you can also take a large patisson and cut it into several parts. Tomatoes prefer an elongated shape - they are great for pickling.

2. Step 2:

   

   Sterilize the jars in any convenient way. I pour some water into the jars and put it in the microwave in turn for 5-7 minutes. But you can sterilize them over steam or all at once in the oven at 100 degrees for about 30 minutes. It is enough to boil the lids for 5 minutes.

3. Step 3:

   

   Wash all the spices. You can add some seasonings at will: perhaps you like tarragon or want to add chili pepper. Do not be afraid of such experiments - it will be delicious. Garlic clove can not be cleaned.

4. Step 4:

   

   Add all the spices and herbs to the jars.

5. Step 5:

   

   Wash the squash, remove the stems and put up to half in each jar.

6. Step 6:

   

   Also wash tomatoes, cut in half (large ones can be cut into 3-4 parts) and also put in each jar. Don't forget to leave some space for the pepper.

7. Step 7:

   

   Peel the pepper, remove the stalk and seeds, cut into strips.

8. Step 8:

   

   Add pepper to each jar.

10. Step 9:

    

    Boil the water and fill all the jars to the top. The number of cans may turn out to be different, much depends on how large the vegetables are and how well you can tamp them. I got about 5 half-liter jars, but I recommend sterilizing them with a margin. Let the extra ones remain better than one jar will not be enough at the most crucial moment.

11. Step 10:

    

    Cover all jars with clean sterilized lids and leave for 10 minutes.

12. Step 11:

    

    Carefully drain the water from the cans and put it on the fire. Add salt and sugar.

13. Step 12:

    

    Bring the brine to a boil. Turn it off and immediately pour in the vinegar. This recipe uses 6-9% vinegar. If you have an essence, dilute it with water in a ratio of 1 to 8.

14. Step 13:

    

    Pour the marinade into jars.

15. Step 14:

    

    Put a towel folded in 2-3 layers in a suitable saucepan at the bottom, put jars with blanks (I pasteurized one jar in a small saucepan, but you can put two or three at once, depending on the size of the pan), add water to the saucepan on the shoulders of the jars and put on fire. Pasteurize over medium heat for 10-15 minutes.

16. Step 15:

    

    Close the jars tightly with lids. Store such a blank in normal room conditions.

17. Step 16:

    

    Bon appetit!