In the pumpkin family there is a magnificent early-ripening culture - a squash. Young and fresh squash fruits, when they still have a very thin skin, and the seeds did not have time to develop, pickle, salt and cook with them a variety of assorted and salads. Pickled squash with carrots and hot peppers is an excellent assortment for the winter, which can be made quite quickly at home, even without cooking skills.
These fruits useful for human health should be included as often as possible in your diet.
- Cooking time: 1 hour
- Quantity: 3 cans with a capacity of 1 l.
Ingredients for pickled squash with carrots and hot pepper
- 1.8 kg of squash;
- 0.6 kg of carrots;
- 6 chilli pods;
- 4 celery stalks;
- 2 heads of garlic;
- carrot tops.
For marinade filling
- 1 liter of water;
- 10 g of acetic essence;
- 30 grams of granulated sugar;
- 12 g of salt;
- 6 bay leaves;
- 12 black peppercorns.
Method of cooking marinated squash with carrots and hot pepper
Those who harvests vegetables grown in their own garden, I advise you to pick a few sprigs of carrot tops directly from the garden, two branches per one liter jar will be enough. If you do not belong to the category of gardeners, then in seasonal markets you can always find merchants who sell carrots with tops.
Preparing banks for conservation. Wash with hot water, sterilize over steam, or dry in the oven, turning the neck down.
We put the washed tops into the jars (fresh, green, without yellow and dry leaves).
With a carrot we remove a thin layer of peel with a knife for cleaning vegetables. Cut the carrots into circles, about 1.5 cm thick. Add to each jar about 200 g of chopped carrots.
Garlic is divided into slices, peeled from the husk. Add 5-6 cloves per jar.
Celery stalks without greens cut across, half a centimeter.
Pour a handful of celery.
Tender young squash with underdeveloped seeds up to 6 centimeters in size, cut off the remnants of the ovary, cut off the stem. If the vegetables are larger, cut them into slices or cut them in half.
We put in jars, shake, so that the chopped vegetables are mixed.
Pods of hot chili peppers punctured with a fork or pierced with a sharp knife in several places. Add chili to the rest of the ingredients, for the beauty of the pieces I advise you to use red and green peppers.
Making the marinade pouring - we throw salt, granulated sugar, bay leaf and peppercorns in boiling water. Boil it all together for 4 minutes, then remove from the heat and pour vinegar essence.
Pour into the marinade pouring jars so that it completely covers the ingredients. Close with boiled lacquered lids. We put a towel in the pan, set the jars, pour in hot water and sterilize for 12 minutes (capacity 1 liter).
Screw the lids tightly, turn the neck down. After cooling, remove in a cool place for storage. The temperature at which canned food can be stored for several months from +2 to + 8 degrees Celsius.
