5 recipes crispy pickled squash

For marinating perfect young fruit diameter of 5-6 centimeters. If the scallops are larger, cut them big pieces and blanch - dip in boiling water for 3-4 minutes, and then be sure to pour over cold. Remember that the flesh impressive in size of vegetables get watery, and seeds - hard. Therefore, these can be left for others meals.

Before cooking, wash and dry the scallops. Remove the stalk.

The amount of ingredients in the recipes is designed for three-liter jar. A tightly compacted within the scallops. Depending on the size of the fruit is sometimes the right amount of change.

Water marinade takes on average a half liter. Boil it for filling with a small margin, due to the different shape and size of the fruit may need a different amount of liquid.

Jars and lids necessarily sterilize before you start cooking.

Rolled banks put upside down, wrapped in a blanket or towel until cool. After storing the workpiece in a dark cool place.

1. Marinated scallops with bell and hot peppers

Ingredients

• 1½ kg patissons;
• ½ bell pepper;
• ⅓ of a small hot pepper;
• 3-4 cloves of garlic;
• 2-3 sprigs parsley or fennel;
• 3-5 peas allspice;
• 1 bay leaf;
• 2-3 cloves bud;
• water;
• 2 tablespoons of salt;
• 2 tablespoons sugar;
• 2 table vinegar 9%.

preparation

Squash, leave whole or cut into large slices, sweet pepper - thin strips.

At the bottom position the bell jars and hot peppers, garlic, herbs, sweet peas, bay leaf, clove. Top tightly packed scallops.

Pour the boiling water, cover with a lid and leave for 20-30 minutes. Drain the water in a pot, pour salt and sugar. Boil, add the vinegar and pour a jar marinade. Roll up.

2. Marinated scallops with horseradish leaves and cherries

Ingredients

• water;
• 1½-2 patissons kg;
• ⅓ horseradish sheet;
• 3-5 leaves of cherries;
• 4-5 sprigs of parsley;
• 4-5 sprigs of dill;
• 2 sprigs celery;
• 3 acute pepper;
• 2 bay leaves;
• 4-5 cloves of garlic;
• 100 g of the salt;
• 100 ml of 9% vinegar.

preparation

In boiling water for 3-4 minutes, boil the squash. Showering with cold water and cool.

At the bottom of the banks lay horseradish leaves and cherries, parsley, dill, celery, Pepper, and garlic lavrushku top - the scallops.

Boil water and salt. Add the vinegar, remove from heat and pour into a jar. Cover the lid, put in a pot on a napkin or towel. Pour the water so that it has not reached the top of the banks, and boil for 10 minutes on medium heat. After roll up cover.

3. Pickled scallops with citric acid

Ingredients

• 1 small root of horseradish;
• 1½ kg patissons;
• 3-5 cloves of garlic;
• 3-5 pea black pepper;
• 3 cloves bud;
• 1 umbrella dill;
• water;
• 1½ tablespoon salt;
• 2 tablespoons sugar;
• 1 bay leaf;
• 1 teaspoonful of citric acid.

preparation

The jar fold peeled and cut horseradish root, squash, garlic, pepper, cloves, and fennel. Pour the boiling water, cover and leave for 10-15 minutes.

Drain the water to the pan Cast salt, sugar, bay leaf. Boil for 5 minutes, then remove lavrushku. The jar pour citric acid, pour marinade and roll up cover.

4. Marinated scallops with tomatoes

Ingredients

• 1-1½ kg patissons;
• 300 g of cherry tomatoes;
• 3-4 cloves of garlic;
• water;
• 1 tablespoon salt;
• 1 tablespoon sugar;
• ½ teaspoon cumin;
• 5-6 peas white or allspice;
• 1 bay leaf;
• 1½ dining vinegar 9%.

preparation

Squash, tomatoes and garlic fold in the bank. Pour boiling water and leave for 10-15 minutes. Drain reboil and again fill the jar. Repeat, but when boiled, add salt, sugar, cumin, pepper and bay leaf. Pour into a jar, add vinegar and roll up the cover.

5. Marinated scallops with assorted vegetables

Ingredients

• 200-400 g of cucumber;
• 1 carrot;
• 1 paprika;
• 1 hot pepper;
• 1 onion;
• 500 g of tomato;
• 1 kg patissons;
• 3-5 cloves of garlic;
• 2-3 cloves bud;
• 3-5 peas allspice;
• 3-5 pea black pepper;
• 1 bay leaf;
• 1 umbrella dill;
• water;
• Salt 60 g;
• 80 g of sugar;
• 3 table vinegar 9%.

preparation

Cucumbers soak for a few hours in cold water. Carrot, Bell and hot peppers cut into medium-sized pieces. Onions divide into quarters.

The jar fold prepared ingredients, as well as tomatoes, squash, garlic, clove, peppercorns, bay leaf, dill.

Boil water with salt and sugar and boil until they are completely dissolved. Pour boiling brine into the jar.

At the bottom of a large pot, place the napkin, put a container of vegetables and cover with its lid. Pour the water so that it did not reach the shoulders banks. Sterilize after boiling on low heat. After 30-35 minutes, add the vinegar, add boiling water into the jar to the top and roll up the cover.