How to salt the squash for the winter: a step-by-step recipe of cooking

Preparations for the winter are the most important part of the summer season, because when there are no fresh fruits, vegetables and berries in the beds and in the stores, jam, compotes, salads and adjika from them will be able to slightly compensate for this loss. Therefore, in this article we will understand how the scallops will be salting for the winter, just rolling them into the banks.

Features of product selection

Given that pumpkins are fairly close relatives of pumpkin and zucchini, they can be prepared according to the same recipes, only with some nuances taken into account (for example, you should not wrap the cans after closing, but on the contrary - you should cool them as soon as possible).

Choosing ingredients for salting, you can not limit yourself, because canning recipes involve the use of almost any additional vegetables and even fruits. As for the recipe that is being described now, then, in addition to the squash, which, by the way, can be both small and large, you only need fresh cherry leaves and horseradish leaves, and the other components will certainly be found in any kitchen.

Some housewives believe that excellent pickles are obtained only from young vegetables, but, as practice shows, you can use large specimens that need to be cut.

Too over-ripe scallops are really not worth using as they have already lost their specific taste. Also immediately reject vegetables with visible damage or symptoms of disease.

If you choose small patissonchiki, then try to make them all the same size, so that will look more aesthetically pleasing in banks.

What is needed?

Any cooking will require some knowledge from the hostess, but, in addition to this, an important task is the timely preparation of all the "cook tools". Let's find out what we need from the kitchen utensils and what should be prepared in addition to the squash.

Kitchen appliances and utensils

After preparing the vegetables and spices, it remains to take care of the kitchen equipment, which is directly involved in the process of harvesting.

These tools include 2 large pots (one can be used for washing squash, and the second for preparing brine), tongs for pulling out hot cans, and, of course, a zakatochny key.

If you suddenly need additional containers or spoons (for example, to prevent brine), they can always be found in the kitchen. No other special fixtures are required.

Squashes can be placed in glass jars of any capacity (1 l, 1.5 l, 3 l), which are also well suited for salting zucchini, cucumbers, pumpkins and other vegetables for the winter. Metallic disposable products, fixed with a standard sealing key, are perfect as covers.

Required Ingredients

Again, in this case we are considering just a simple recipe for salting squash, so for three liters of preservation (you can take one big jar or three liter) you will need:

• 2 kg of squash;
• 1 medium clove of garlic;
• 100 g of fresh dill (you can take more or less, depending on taste preferences);
• 6 pieces of cherry leaves;
• 2 leaves of horseradish;
• 6 pieces of black peas;
• 1.5 liters of water;
• 60 grams of salt.

As for salt, garlic and pepper, depending on personal taste preferences, their number can be both reduced (but not significantly) or increased.

How to pickle the scallops for the winter?

Of course, any process of harvesting conservation for the winter begins with the careful selection and cleaning of vegetables.

As for patissons, then, as we have already mentioned, they do not need to be peeled, and after a good rinsing (for convenience, you can use a toothbrush), removal of the tail and peduncle vegetables are sent to the pan, where they are boiled for 10 minutes in normal water.All further actions are performed in the following sequence:

• clean the garlic;
• my dill (be sure to fresh stems), horseradish leaves and cherries;
• we will sterilize the jars and lay out the washed spices on their bottom, together with the black peas;
• Putting on the scallops, close to each other right up to the top of the tank (if you have caught large vegetables, then it is better to cut them into equal pieces);
• prepare the brine: pour 1.5 liters of water into a volume pot, add salt and boil on a small fire for a few minutes;
• ready composition need to pour the folded in the banks of the scallop and put in the pantry for three days;
• after the allotted time, we take out our brine, pour it into a separate container, boil again and pour the vegetables again (this time we twist the metal lids).

Storage of blanks

You can close the scallops in jars (for example, according to the recipe for preparing salting for the winter) either using ordinary metal lids (using a sealer key), or tight nylon lids (steamed in water).

In the first case, the blanks should be stored in a basement or a cool storage room, where temperature ranges from 0 to +5 ° C. Banks, covered nylon covers should be stored only in the refrigerator.

Now you know how to pickle the scallops for the winter, closing them in jars. This is a fairly simple process, especially if all actions are performed according to the above classic recipe.