How to pickle squash
Products
Patissons - 1 kilogram
Dill and parsley - 2-3 sprigs
Mint, lavrushka, oak and horseradish leaves - 2-3 leaves
Garlic - 2 teeth
Peppercorns - 5-6 peas
Water - 1 liter
Salt - 2.5 tablespoons
Sugar - 1 tablespoon
Vinegar 9% - 4 tablespoons
How to pickle squash
1. Wash the squash, cut off the stalks, cook for 5 minutes, then transfer to cold water for 5 minutes and cut into pieces.
2. Wash and dry the dill, horseradish leaves, oak leaf.
3. Put all the spices and chopped squash in a saucepan with boiling water, cook for 5 minutes.
4. Pour jars with squash, roll up, cool slowly (wrapped in a blanket or bedspread), store in the refrigerator.
Patissons are marinated for about a week.
How to salt squash
What is needed for salting squashPatissons - 1 kilogram
Pepper - 10 peas
Dill and parsley - a total of 50 grams
Horseradish root - 70 grams.
Cinnamon - half a teaspoon
Garlic - 5 teeth
For brine for 1 liter of water - 80 grams of salt.
How to salt squash
1. Wash the squash, cut off the stalks and pierce with a knitting needle in several places.
2. Put the squash in jars, sprinkle with spices, pour hot brine.
Vegetable stew with squash in a pressure cooker
ProductsPatisson - 1 large
Potatoes - 2 kilograms
Carrots - 1 piece
Onions - 1 head
Greens - 1 bunch
Water - 200 milliliters
Vegetable oil - 2 tablespoons
Salt and spices - depending on taste.
How to cook a vegetable stew with squash
1. Thoroughly wash two kilograms of potatoes, wipe off with a towel and peel.
2. Cut the potatoes into 2 centimeter cubes.
3. Wash the carrots, peel and coarsely grate.
4. Peel the onion and cut into small cubes.
5. Fry 1 carrot and 1 onion in a skillet for five minutes.
6. Set the pan aside from the stove.
7.1 Wash squash, peel and seeds and cut into small cubes.
8. Wash a bunch of herbs, dry and chop finely.
9. Pour 1 tablespoon of vegetable oil and 50 ml of water into the bottom of the pressure cooker.
10. Put the potatoes to simmer for 5 minutes, uncovered, then season with salt.
11. After 20 minutes, add the fried vegetables to the potatoes, add another 50 ml of water and one tablespoon of vegetable oil.
12. Simmer all ingredients in a pressure cooker for 25 minutes.
13. Add two sliced squash to the pressure cooker and mix gently.
14. Add another 100 ml of water.
15. Place the lid on the pressure cooker and simmer the vegetables under pressure for another 30 minutes.
The vegetable stew is ready. Serve on plates, garnish with herbs.