Pickled squash

Pickled squash is something. Almost everyone has pickled cucumbers, but you will have something to stand out.

Cooking time 50 minutes


Patissons 2 kg

Red hot pepper 1 pc

Bell pepper 1 pc

A clove of garlic 5-7 pcs

Parsley (greens) 2-3 branches.

Bay leaf

Sweet peas




Vinegar 9%


Wash and dry the squash. Wash and sterilize jars.

Put strips of bell pepper, cloves of garlic, a sprig of parsley, sweet peas, cloves and bay leaves on the bottom of the cans.

Cut large squash into 4 parts, small into halves. Tamp into banks.

Pour boiling water over and let stand for 20-30 minutes, covered. Drain the water into a saucepan. Based on 1 liter, 2 tablespoons of salt and 2 tablespoons of sugar. Boil the marinade, add 2 tbsp. spoons of 9% vinegar per 1 liter. Pour the marinade into jars and seal. Soak in a blanket for 12 hours and put in the cold.

Serve cut into slices and drizzle with vegetable oil.

Bon appetit!