Table of contents:
- Ingredients for pickled squash with carrots and hot peppers
- Method for preparing marinated squash with carrots and hot peppers
Video: Pickled Squash With Carrots And Hot Peppers. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
In the pumpkin family there is a magnificent early ripening culture - squash. Young and fresh fruits of squash, when they still have a very thin skin, and the seeds have not had time to develop, are pickled, salted and prepared with them a variety of cuts and salads. Marinated squash with carrots and hot peppers is an excellent assortment for the winter, which can be quickly cooked at home, even without having any culinary skills.
These beneficial fruits for human health should be included in your diet as often as possible.
- Cooking time: 1 hour
- Quantity: 3 cans with a capacity of 1 liter.
Ingredients for pickled squash with carrots and hot peppers
- 1.8 kg of squash;
- 0.6 kg of carrots;
- 6 chili peppers;
- 4 stalks of celery;
- 2 heads of garlic;
- carrot tops.
For marinade pouring
- 1 liter of water;
- 10 g of vinegar essence;
- 30 g granulated sugar;
- 12 g salt;
- 6 bay leaves;
- 12 peas of black pepper.
Method for preparing marinated squash with carrots and hot peppers
For those who harvest vegetables grown in their own garden, I advise you to pluck a few branches of carrot tops directly from the garden, two branches for one liter jar will be enough. If you do not belong to the category of gardeners, then in the seasonal markets you can always find traders who sell carrots with tops.
Preparing cans for conservation. Wash with hot water, sterilize over steam, or dry in the oven, turning the neck down.
We put the washed tops in the jars (fresh, green, without yellow and dry leaves).
Remove a thin layer of peel from the carrot with a vegetable peeling knife. Cut the carrots into circles, about 1.5 centimeters thick. Add about 200 g of chopped carrots to each jar.
Divide the garlic into slices, peel them. Add 5-6 cloves per jar.
Cut the celery stalks without greens across, in half-centimeter pieces.
Pour a handful of celery each.
Delicate young squash with underdeveloped seeds up to 6 cm in size, cut off the remnants of the ovary, cut off the stalks. If the vegetables are larger, then cut them into slices or cut them in half.
We put in jars, shake so that the chopped vegetables mix.
We prick the pods of hot chili peppers with a fork or pierce them with a sharp knife in several places. Add chili to the rest of the ingredients; for the beauty of the blanks, I advise you to use red and green peppers.
We make a marinade filling - we throw salt, granulated sugar, lavrushka leaves and peppercorns into boiling water. We boil everything together for 4 minutes, then remove from heat and pour in the vinegar essence.
Pour the marinade filling into the jars so that it completely covers the ingredients. Close with boiled varnished lids. Put a towel in a saucepan, set the jars, pour in hot water and sterilize for 12 minutes (capacity 1 liter).
We screw the lids tightly, turn them upside down. After cooling, put it in a cool place for storage. The temperature at which canned food can be stored for several months is from +2 to + 8 degrees Celsius.
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