Squash with tomatoes and cucumbers

1. I wash the jar, sterilize it in any convenient way, cover it with boiling water.

2. Peel the garlic, my cherry and currant leaves, dill umbrellas are also washed under running water. Cucumbers, tomatoes, squash are thoroughly washed.

3. Pour water into a saucepan, pour sugar and salt, send it to the fire, bring it to a boil. I repeat, the calculation is given for 1 liter of brine, but I usually cook 2-2.5 liters with a margin, increasing salt, sugar and vinegar, respectively.

4. At the bottom of the prepared jar we spread a dill umbrella, currant and cherry leaves, garlic cloves, bay leaf, black pepper peas and cloves, add a pinch of citric acid, then fill the jar with vegetables. We try to stack vegetables tightly.

5. Pour vinegar into boiling water and pour the resulting brine into a jar of vegetables. We spread the remaining umbrella of dill on the surface and cover it with a lid.

6. We place the jar in a high saucepan, put a piece of cloth or a kitchen towel on the bottom. Fill with warm water so that it reaches the hangers of the jar and send it to the fire, sterilize it for 25 minutes from the moment the water boils, after which we roll it up hermetically.

We store the billet in the cellar.

Delicious patissons for you!