Pickled squash for winter

Step-by-step cooking

1. Step 1:

   

   For pickling, small-sized patissons are selected, you can take slightly grown-up, but strong ones that can be cut into beautiful slices, such, in my opinion, turn out even tastier. Small fruits have milky ripeness, not quite pronounced density, they wither faster when taken out of cans. I found multicolored patissons on the market, up to 10 cm in size. For pickling, I used the usual set of spices: bay leaf,

2. Step 2:

   

   Garlic cloves, black currant and cherry leaves, dill umbrellas, peppercorns, salt, sugar and citric acid for marinade. I washed the patissons well with a sponge and cut them into slices, removing the place at the stalk and on the back side where the flower was: it often gets wet in these vegetables and gives rise to rot.

3. Step 3:

   

   The jars need to be sterilized, the lids boiled. At the bottom of a sterile jar, put the peeled garlic cloves (you can not remove the lower integumentary scales, just cut large cloves in half), black currant and cherry leaves, pepper peas, spicy lovers can add a piece of bitter pepper, a bay leaf.

4. Step 4:

   

   Then you need to lay the slices of the squash as tightly as possible - it's not difficult to do it in sliced form, picking up the edges and placing it more conveniently.

6. Step 5:

   

   Put dill on top in the space between the fruits, pour boiling water over the jars for 5 minutes. In squash, the flesh is denser than in squash, so you can make a double filling, so they will be softer.

7. Step 6:

   

   Then drain the water from the jars into a saucepan, add salt, sugar and citric acid, boil again and pour the jars to the top with overflow, immediately seal.

8. Step 7:

   

   That's it! Our patissons will have to be sent under a fur coat until they cool down completely, and then sent for storage in the basement or basement. They are stored perfectly in room conditions for up to 1 year. Maybe more, but it is recommended to store canned vegetables more.