Squash with assorted tomatoes

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to salt squash and tomatoes? Prepare the necessary products. For this dish, I recommend small squash - they look beautiful in a jar, but you can take a large squash and cut it into several pieces. I prefer elongated tomatoes - they are great for pickling.

2. STEP 2

   

   Sterilize the jars in any convenient way. I pour some water into the jars and put them in the microwave one by one for 5-7 minutes. But you can sterilize them over steam or all at once in the oven at 100 degrees for about 30 minutes. It is enough to boil the lids for 5 minutes.

3. STEP 3

   

   Wash all the spices. You can add any seasonings you wish - perhaps you like tarragon or want to add some chilli. Don’t be afraid of such experiments - it will be delicious. You don’t have to peel the garlic clove.

4. STEP 4

   

   Add all the spices and herbs to the jars.

5. STEP 5

   

   Wash the squash, remove the stems and put half of it in each jar.

6. STEP 6

   

   Also wash the tomatoes, cut them in half (large ones can be cut into 3-4 pieces) and also put them in each jar. Be sure to leave some room for the pepper.

7. STEP 7

   

   Peel the pepper, remove the stem and seeds, cut into strips.

8. STEP 8

   

   Add pepper to each jar.

9. STEP 9

   

   Boil water and fill all jars to the top. The number of jars may vary, much depends on how large the vegetables are and how well you can compact them. I got about 5 half-liter jars, but I recommend sterilizing them with a reserve. It’s better to have some left over than to have one jar missing at the most crucial moment.

10. STEP 10

    

    Cover all jars with clean, sterilized lids and leave for 10 minutes.

11. STEP 11

    

    Carefully drain the water from the jars and place on the fire. Add salt, sugar.

12. STEP 12

    

    Bring the brine to a boil. Turn off and immediately pour in vinegar. This recipe uses 6-9% vinegar. If you have essence, dilute it with water in the ratio: 1 to 8.

13. STEP 13

    

    Pour the marinade into jars.

14. STEP 14

    

    Place a towel folded in 2-3 layers on the bottom of a suitable pan, place the jars with the ingredients (I pasteurized one jar at a time in a small saucepan, but you can put two or three at once, depending on the size of the pan), add water to the pan according to hangers of the cans and place on the fire. Pasteurize over medium heat for 10-15 minutes.

15. STEP 15

    

    Close the jars tightly with lids. Store this product under normal room conditions.

16. STEP 16

    

    Bon appetit!

Comments on the recipe

lara

25.11.2023

5

I liked the duet of tomatoes and squash. I'll remember the recipe, thank you. Squash can be pickled for the winter without tomatoes. Here's a good recipe.

IrinaVic

25.11.2023

4.6

An interesting preparation worthy of attention! Squash with assorted tomatoes for the winter is an excellent combination for preparing, they complement each other perfectly. Cooking is simple and fast! Thank you very much for the recipe!