Cooking, recipes, English.

Squash with vegetables pickles. (Canned)


(We make this pickles in September for winter time)
Ingredients:
For brine:
1 liter Water, boiled
1,5 cup (300 g) Apple vinegar (5 - 6 %)
2 tbsp salt
6 - 8 tbsp sugar
Vegetables:

fresh Zucchini, peeled and deseeded sliced and quoted carrot, sliced into circles, boiled for 5-8 minutes, drained onion, sliced into rings
Spices:
3 - 4 cloves
Green or dry dill (2 - 5 head per jar)
1 - 2 bay leaf
3 - 4 black pepper (per jar)
3 - 4 green parsley

Method:
1. Combine sugar, salt, vinegar and water and bring brine to boil.
2. Pack vegetables into sterilized jars with pickling spices on the bottom and top of the jar:
For first layer: Arrange on the bottom of jar pickling spices and sliced Zucchini.
For second layer: Spread carrot circles.
For third layer: sliced Zucchini.
Next layer: rings of onion over Zucchini. Reaped.
3. Pour hot brine over vegetables. Adjust caps. Process for 15 minutes in boiling water bath.
4. Seal.