Patisson is a close relative of zucchini and squash. However, it has its own advantages that distinguish it from other vegetables. The thing is that it contains a unique combination of alkaline components and water, which together have a beneficial effect on the complete absorption of proteins by our body. The list of dishes that can be prepared from squash is quite extensive, but they are most delicious when marinated.

Classic Instant Pot Recipe

Ingredients (makes 4 servings):

• sugar - one tablespoon;
• squash - two kilograms;
• salt - two tablespoons;
• greenery;
• water - six liters;
• vinegar - one tablespoon;
• garlic, black pepper.

Step-by-step instruction:

1. Place dill, pepper, herbs and garlic in jars.
2. Wash the squash and cut it into pieces. Then we place it in jars.
3. Next, we begin preparing the liquid for pouring the ingredients. To do this, pour water into a saucepan, bring to a boil, add sugar, vinegar and salt.
4. After the spices have dissolved, pour the marinade into jars.

Squash marinated with instant peppers

Ingredients:

• vegetable oil - three tablespoons;
• squash - three hundred and fifty grams;
• black pepper - one tablespoon;
• sweet pepper (red is best) - one piece;
• sugar - one tablespoon;
• water - five hundred ml;
• salt - two tablespoons;
• garlic - three cloves;
• vinegar - two teaspoons;
• pink pepper - five pieces;
• parsley.

Step-by-step instruction:

1. Rinse the vegetables in water and dry with a paper towel. Then cut it into pieces and place in jars.
2. Bring the water to a boil, add all the ingredients (except garlic and herbs) and continue cooking for about three minutes.
3. Pour the prepared brine into jars, adding garlic and herbs.

Squash marinated with instant cabbage

Ingredients (makes three servings):

• hot pepper - one piece;
• sugar - one hundred grams;
• dill;
• squash - one kilogram;
• tomatoes (cherry ones are best) - seven pieces;
• cauliflower - seven hundred grams;
• salt - fifty grams;
• garlic - one piece;
• vinegar - one tablespoon;
• cloves - eight pieces.

Step-by-step instruction:

1. Blanch the cauliflower in boiling water for five minutes, wash the tomatoes and pierce them at the base, and separate the cabbage into inflorescences.
2. Then we sterilize the jars and put herbs, black pepper, tomatoes (no need to cut), squash, cabbage and cloves on their bottom.
3. Let's start preparing the marinade. To do this, take water into a saucepan, bring it to a boil, add sugar and salt. Two minutes before the end of cooking, add vinegar.
4. Pour the brine into jars.

Bon appetit!

2017-07-31

Hello my dear readers! Have you already salted it? I hear a lot of positive answers. Well done! And I’m already in a hurry to offer you a delicious recipe for crispy pickled squash for the winter.

This year my garden consists of eight tomato bushes, ten vines of cucumbers and two spreading hot peppers. I thought that I wouldn’t have anything to make blanks from this year. But compassionate relatives, seeing my plight, strive to treat me with “half a centner” of apricots, or even a basket of tiny, like newborn, squash.

My Vova was horrified: “It’s a shame to eat them! They’re just little kids!” “Doesn’t crunching big ones bother your conscience? Their children were left orphans!” I retorted sarcastically. The husband did not immediately find what to answer, waved his hand in doom and agreed to “bathe” the unfortunate people before marinating.

I prepared squash for the winter a couple of years ago. They turned out tasty, crispy and very aromatic. The recipe I use is simple, but how exactly to marinate (by what technology) I decide depending on the circumstances.

Today I will tell you how to pickle squash in jars and jars of various sizes. And you yourself will choose the method that you like. Go!

Crispy pickled squash for the winter - recipe

How to pickle squash without sterilization

Marinade

• 1000 ml of clean, non-chlorinated water.
• One heaped tablespoon of salt.
• Four tablespoons of sugar.
• 8 tablespoons (approximately 120 ml) 9% table vinegar.

Ingredients for jars of various capacities

Name	0.5 l	1.0 l	3.0 l
Patissons	275-285 g	550-570 g	1600—1700 g
Marinade	215-225 ml	430-450 ml	1300—1400 ml
Horseradish leaves	1/8 sheet	¼ sheet	1 small sheet
Dill	½ umbrella	1 umbrella	2-3 umbrellas
Capsicum hot pepper	1/8 pod	¼ pod	1-1.5 small pods
Bay leaf	¼ sheet	½ sheet	2-3 sheets
Black currant leaf	1 sheet	2 sheets	5-6 sheets
cherry leaf	1 sheet	2 leaves	4-5 leaves
Black peppercorns	3-4 peas	4-5 peas	10-15 peas
Garlic	1 slice	2 slices	5-6 cloves

How to cook

My comments

Marinate cucumbers with squash for the winter - recipe with photos

For pickling, we select young squash and strong, slender cucumbers up to 10 cm long. Before pickling, carefully wash the cucumbers, soak them for a couple of hours in cold water, wash the squash, and remove the stems.

It’s best to first put spices and herbs in jars, then a vertical row of cucumbers, and spread the squash tightly on top of them.

For filling we use the above marinade. You can reduce the amount of sugar if you don’t like pickled vegetables that are too sweet.

From spices you can add grape leaf, oak leaf, horseradish root. Marinated squash paired with cucumbers love the company of basil, tarragon (tarragon), coriander seeds and mustard. Add everything indicated a little at a time so that the marinade turns out piquant, but not “overloaded” with various tastes and aromas.

You can marinate squash with cucumbers without sterilization or with sterilization. See the recipe above for how to do this.

Assorted squash for the winter in jars

Ingredients

• Young squash.
• Zucchini ovaries.
• Cucumbers.
• Bell pepper.
• Green bean pods.
• Cauliflower.

How to cook

1. Wash all vegetables. Remove stems and remaining flowers from cucumbers, zucchini and squash. Soak the cucumbers for a couple of hours in cold water.
2. Separate the cauliflower into florets, blanch in boiling water, and place in cold water.
3. Cut the beans and bell peppers into pieces the size of your little finger, blanch and cool.
4. Place the set of spices and herbs specified in the first recipe in jars, distribute the vegetables nicely and fairly tightly.
5. Pickle with or without sterilization, as in the recipe for pickled squash for the winter (see above).

My dear readers! How do you prepare squash for the winter and just eat it in the summer? For me, this vegetable is still a “beautiful stranger”, despite the fact that it grows everywhere in our gardens. Somehow our friendship with him did not work out. I just don’t know any good recipes for making it, other than pickling.

Patisson is a vegetable from the pumpkin family, characterized by a pleasant sweetish taste. It contains a lot of dietary fiber and potassium, as well as organic acids. Due to the fact that squash contains only 18 kcal per 100 g, they are an excellent dietary food product. In addition, this vegetable has an interesting feature: without having a pronounced taste or smell, it is able to absorb the aromas of spices and herbs like a sponge. This makes it a suitable candidate for vegetable pickles stored for the winter.

How to select and prepare squash for pickling

Small-sized squash are best suited for winter vegetable marinades. They don’t have to be cut into pieces, which saves the housewife’s time, and in a glass jar they look more impressive than pieces of large vegetables.

Squash no larger than 3–4 cm in diameter are perfect for pickling.

Before cooking, it is necessary to cut off parts of the stalks of the squash and pierce them through with a toothpick. This will allow the marinade to better saturate the pulp of the vegetables.

It is better to prepare vegetables and spices for the marinade in advance, this will save time spent in the kitchen

If you are going to use store-bought squash for pickling, and not grown in your own garden, then you can keep them in cold water for two hours. This will reduce the amount of nitrates in vegetables.

Do not skimp on water for soaking the squash before marinating: the vegetables should be completely covered with it

Recipes for pickled squash

The presented recipes do not require large financial expenditures and are suitable even for novice housewives. Store pickled squash in a cool place away from direct sunlight. The maximum shelf life is 1 year.

Squash, marinated without sterilization

With this method of preservation, vegetables retain their appetizing crispness and delicate aroma.

For one two-liter jar you need to take:

• 1.8 kg squash;
• 1 liter of water;
• 1 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 2 star anise inflorescences;
• 15 white peppercorns;
• o.5 tsp. caraway;
• 5 bay leaves;
• 5 cloves of garlic;
• 2 tbsp. l. 70% vinegar.

A quick tip for sterilizing jars: use the microwave. This technique will significantly save your time. It is enough to process each jar for about two minutes at maximum power, after adding two tablespoons of water to it.

So, you need to do the following:

1. Place the prepared squash tightly in a sterilized jar and pour boiling water over it. Let the vegetables sit for ten minutes.

   To marinate squash, it is better to use clean artesian water.

2. Then drain the water into a saucepan, boil it and pour it back into the jar with the squash.

   In order to drain hot water from a jar, it is very convenient to use a special cover with holes

3. Once again, soak the vegetables in boiling water for ten minutes, and then drain the water back into the pan. Add salt, sugar and all the spices specified in the recipe. Bring to a boil and pour the marinade into a jar of blanched squash.

   The marinade for vegetables should be brought to a boil over low heat.

4. Now add table vinegar directly to the jar.

   Do not exceed the amount of vinegar specified in the recipe

5. Meanwhile, sterilize the lids in a saucepan of boiling water.

   To sterilize the lids, just boil them in water for five minutes.

6. Carefully place the lid on the jar and screw it tightly. Ready!

   One such two-liter jar of pickled squash is enough for a big holiday feast

After twisting, the jars with squash need to be cooled and put in the cold. A cellar, a refrigerator, and a cool place under the window will do.

You can serve squash with any dish as an appetizer.

Marinated squash with cherry and currant leaves

An unusual but very tasty recipe for canned squash. The leaves for the marinade must be fresh.

A few hours before preparing the marinade for squash, soak currant and cherry leaves in warm water.

What you will need for one liter jar:

• 0.5 kg squash;
• 0.5 l of water;
• 3 cloves of garlic;
• 2 sprigs of tarragon;
• 2 dill umbrellas;
• a small bunch of dill;
• 4 bay leaves;
• 4 peas of allspice;
• 2 clove buds;
• five pieces each of currant and cherry leaves;
• 1 tsp. 70% vinegar;
• 1 tsp. salt;
• 1 tsp. Sahara.

Recipe:

1. Place herbs and spices in sterilized glass jars.

   All greens for pickled squash must be washed in hot water.

2. Boil water and add sugar and salt to it.

   When preparing the marinade, strictly follow the specified amounts of sugar and salt.

3. Place squash in jars and pour boiling marinade over them.

   Place squash with jars tightly, with a minimum of voids

4. Add vinegar to each jar.

   Pour vinegar into a jar directly on top of the marinade and squash

5. Now close the jars with squash with sterilized lids and let cool slightly. Then put it in a cool place for two weeks.

   The marinade with dill, cherry and currant leaves turns out transparent, and the squash is crispy

Spicy squash marinated with horseradish

A wonderful recipe for pickled vegetables that everyone without exception likes. The result is spicy and tangy squash that will decorate any table.

Despite the sterilization of jars of squash, the vegetables in this recipe turn out crispy

Ingredients for preparing pickled squash with subsequent sterilization (for one liter jar):

• 0.5 kg of small squash;
• 6 cloves of young garlic;
• 4 dill umbrellas;
• a small bunch of fresh dill;
• 5 parsley inflorescences;
• 50 g horseradish root;
• 3 bay leaves;
• 5 g hot red pepper;
• 3 peas of allspice;
• 1 tsp. Sahara;
• 1 tsp. salt;
• 1 tsp. 70% vinegar.

Step-by-step recipe for preparing spicy squash marinated with horseradish:

1. Prepare glass jars. Sterilize them in any way convenient for you (in the microwave, over steam or in the oven).

   Place sterilized jars upside down on a clean towel

2. Boil water in a saucepan and place the prepared (washed and peeled) squash into it. Blanch the vegetables for at least three and no more than five minutes.

   A culinary technique such as blanching allows you to sterilize ptaissons without making them too soft

3. Then quickly remove the squash from the boiling water using a slotted spoon and transfer to a bowl of ice water.

   Quick temperature changes ensure the squash stays crispy

4. Peel the garlic.

   For the marinade, use young garlic without dark spots or signs of rotting.

5. Cut it into thin slices.

   Cutting the garlic into thin slices adds spice and pungency to the marinade.

6. Place torn horseradish leaves, dill umbrellas and parsley on the bottom of glass jars. Add garlic slices, bay leaves and allspice.
   

   After placing the herbs in the sterilized jars, crush them a little with a masher to release more flavor.

7. Cut the red hot pepper with a sharp knife and place it in the jars.

   If possible, choose fresh pepper; dried does not give the desired concentration of aroma.

The unusual appearance of this vegetable has made it a regular in most gardens and summer cottages. The fact that he is very useful also played a significant role in this. In terms of the content of vitamins and microelements, it can give odds to many other vegetables. It is also valued for its low calorie content; it is not surprising that pickled squash is so popular among nutritionists.

5 rules for delicious squash

Canning this vegetable is not much different from canning zucchini. However, to get an excellent result and a very tasty dish, you need to know a few rules that apply only to squash:

1. After cooking and rolling, jars of squash should absolutely not be wrapped, otherwise they will become flabby and tasteless.
2. If you are preparing a salad according to the assorted principle, then it is better to take small vegetables for it, which will not only be tasty, but also look incredibly beautiful.
3. It is advisable to blanch the squash for a couple of minutes before cooking, and then immerse it in very cold water.
4. Small vegetables are not peeled, but rolled together with it. But if you need to marinate large squash, then it is better to remove the peel, because it is usually quite tough.

To make the pickled squash crispy, soak it in very cold water for an hour.

Pickled squash (video)

Pickled squash: a quick and delicious recipe for the winter

If you take this recipe as a basis, you can get a new dish every time, varying the spices and herbs. It is also important that it does not contain sugar; peppermint serves as its replacement. Interesting? Surprise both yourself and your household.

Products:

• small squash - up to 400 grams;
• about a liter of water;
• a level teaspoon of salt;
• large horseradish leaf;
• a small bunch of mint, dill, celery;
• laurel leaves - 3 pcs.;
• black pepper - 3-5 peas.

1. Place the washed vegetables in a deep saucepan and pour boiling water over them. Leave them like this for 5-7 minutes.
2. Drain in a colander and immerse in ice water for 2 minutes.
3. Prepare a brine from the remaining ingredients, except for half the amount of greens, which you need to cover the bottom of the jars. At the end of cooking, add vinegar.
4. Place the squash in a container, add brine and sterilize for 15-20 minutes.

Roll up. Turn over, but do not wrap.

Canning squash for the winter: recipe without sterilization

Despite the fact that only with sterilization you don’t have to worry about the workpieces, many housewives do not risk messing with it, considering it incredibly complicated. Sterilization and pickling are not always identical things, so you can skip the first one in order to quickly and tasty cook squash for the winter, also with tomatoes. But still, in the future it is worth mastering sterilization, because there are very tasty recipes for preparations that cannot do without it.

Products for 1.5 kilograms of young squash:

• about 200 grams of small, ripe but firm tomatoes;
• a tablespoon of sugar and salt, the latter heaped, as well as vinegar essence 70%;
• three inflorescences of star anise;
• a dozen peas of allspice;
• half a teaspoon of cumin;
• 5 cloves of garlic and laurel leaves;
• a little more than one and a half liters of water.

Prepare like this:

1. Place the washed vegetables in a jar, layering them with garlic cloves.
2. Pour boiling water over them and cover with a lid. Leave for 15 minutes.
3. Drain the water, bring to a boil again and pour over the vegetables again, let stand for another quarter of an hour.
4. From the drained water and the remaining ingredients, except vinegar, make a brine and pour it over the vegetables in the jars. Add vinegar at the rate of a tablespoon per liter of volume.
5. Roll up.

Marinated squash with tomatoes: step-by-step preparation

This combination of vegetables is considered by many to be optimal, and all because there is a similarity with cucumbers, which make an excellent tandem with tomatoes. This preparation for the winter will not only be an excellent appetizer, but also a side dish that many will love. It’s good to make such a preparation when everyone in the family has different tastes. One jar can please the whole family.

Products for 0.5 kilograms of squash:

• three large bell peppers and the same number of cloves of garlic;
• half a dozen cherry tomatoes or just small ones;
• a bunch of dill and parsley;
• three leaves of currant and cherry, as well as laurel;
• teaspoon of citric acid;
• a couple of tablespoons of sugar and salt;
• about 1.5 liters of water;
• 5 clove flowers and black peppercorns;
• a tablespoon of vinegar.

Step-by-step preparation:

1. Wash all food.
2. Place spices, a third of herbs, salt and lemon on the bottom of the prepared container.
3. Lay out the squash, sandwiching them with the remaining greens and plant leaves.
4. Pour boiling water over the vegetables. Let stand for a quarter of an hour.

Place for sterilization. 1 liter jars - 40 minutes of sterilization.

Mushroom recipe

Many people like this snack. Its advantages: low price, excellent taste, no fear of poisoning. Even experienced mushroom pickers confirm that such a dish is an excellent alternative to mushrooms.

Products for one and a half kilograms of squash:

• a couple of medium carrots;
• large head of garlic;
• two quarters of a glass of sugar, vegetable oil, vinegar;
• a tablespoon of salt;
• some greenery.

Preparation:

1. Wash the squash and carrots and chop them into small cubes. It would be better if they were a little smaller than average, but not large.
2. Grind the greens with garlic.
3. Combine everything in a deep container, where add the remaining ingredients, including vinegar.
4. Leave for 3-6 hours, preferably overnight.
5. Place into prepared 0.5-liter jars, which need to be sterilized for a quarter of an hour from the moment the water boils.

Squash in tomato sauce

This combination allows you to add variety to your winter preparations. And, most likely, this dish will become one of your favorites, and its portions will need to be increased next season. The tomato sauce in which they are cooked will be an excellent replacement for store-bought ketchup. And this is another reason to prepare such a preparation.

For 3.5 kilograms of base you need to take:

• three-liter bottle of tomato juice;
• a glass of vegetable oil;
• half a glass of vinegar and sugar;
• two tablespoons of salt;
• head of garlic.

Prepare like this:

1. Cut the peeled squash into quarters.
2. Cook the marinade from all the remaining ingredients, first chopping the garlic.
3. Place the squash into the marinade that has boiled for 10 minutes and cook for a quarter of an hour.
4. Place the vegetables in a sterilized container and roll up.

Important! This is the only recipe that calls for wrapping the cans in a blanket after rolling. Then you should leave them to cool for 12 hours.

Squash and bell pepper in marinade (video)

Experienced housewives recommend that inexperienced cooks begin their acquaintance with zucchini and squash with the latter. And all because these will be not only tasty, but also beautiful dishes. This combination is pleasing to the eye, and the zeal for cooking involuntarily increases. And this will allow you to avoid shortcomings, damage or other troubles that discourage the desire to do winter preparations.

I offer several recipes for pickled squash for the winter. If you come across a small pumpkin with a zucchini flavor, it means you have squash. From a vegetable of an unusual shape, the same thing is prepared as from pumpkin and zucchini. But it is especially good when marinated. The tender crispy flesh, similar in taste to mushroom, like a sponge, absorbs a variety of spices and the taste of other gifts from the garden. That’s why housewives love to add vegetables to various assorted dishes, to tomatoes, zucchini, cucumbers, and sweet peppers.

How to pickle squash for the winter

• You can marinate squash whole or cut into pieces.
• For winter preparation, select small specimens, up to 5 cm in diameter, they look more beautiful in a jar, and more of them can be stored.
• Divide the large ones into parts, at the same time freeing them from the hard peel, and be sure to blanch them.
• Blanching is an indispensable condition for canning squash for the winter. After the procedure, immerse the vegetable in cold water, then the squash will not be soft. But the crunch will be delicious!
• Try to choose vegetables that are equal in size to ensure even marinating.

Pickled squash - classic recipe

Here is a traditional pickling recipe that meets all the requirements for delicious preserves. You will receive a moderately salted and sweet marinade that you can drink, and strong, crispy squash.

Take:

• Squash – 2 kg.
• Hot pepper – 2-3 pcs.
• Head of garlic.
• Water – 1.5 liters.
• Table vinegar – 120 ml.
• Salt – 100 gr.
• Lavrushka – 4 pcs.
• Cherry leaves – 6-7 pcs.
• Dill and parsley - 5 branches each.
• Celery, greens - 3 sprigs optional.
• Horseradish leaf.

How to marinate:

1. Blanch or boil the vegetables in salted water for 5 minutes.
2. Take it out and put it in cold water for a few seconds.
3. Place half of the herbs and spices on the bottom of the jars.
4. Next, place the squash, interspersed with garlic. Cover the top with the remaining greens.
5. Boil water by adding salt and vinegar.
6. Fill the jars with brine and sterilize. For half a liter, 10 minutes is enough.
7. Twist and wrap, turning over. When the workpiece has cooled, move it to the cold.

Pickled squash without sterilization

It is advisable to marinate whole small squash, they are tastier and look more attractive - there is no shame in displaying them for treats.

What you will need for a 3 liter jar:

• Patissons - how many will be included.
• Chili pepper – 1 piece.
• Garlic cloves – 3 pcs.
• Dill with sprigs and umbrellas, sprigs of parsley, tarragon.
• Bay leaf – 3 pcs.
• Horseradish is a small piece.

For 1 liter of water for marinade:

• Table vinegar - 4 large spoons.
• Salt – 50 gr.

Marinate squash for the winter:

1. Prepare the jars in advance - rinse and (if desired) sterilize, although I personally do without sterilization.
2. Blanch the squash and rinse with cold water.
3. At the same time, boil water for the marinade. Add salt, wait for dissolution (no need for vinegar yet).
4. Place herbs and seasonings in the bottom of the jars.
5. Fill the jars to the top with vegetables, sprinkle with chopped garlic cloves.
6. Pour in the brine and let stand for 10 minutes so that the vegetable warms up well.
7. After this time, drain the brine, add vinegar and boil.
8. Refill the jars and seal immediately. Cool upside down, wrapping it well. Then put it into winter storage.

Squash marinated for the winter in a bucket

There is nothing complicated about preparing squash in large quantities. The main thing is to maintain the proportions of water, vinegar and salt. Vegetable lovers can marinate it in a large saucepan or bucket.

Spices and their quantities can be taken from previous recipes. There is also a marinade recipe - choose and prepare for the winter.

1. Fill the bucket with squash, adding herbs and garlic.
2. Pour over the boiled marinade and leave for 3-4 days. After the specified time, you can try the workpiece.

Crispy squash marinated with cucumbers

Squash goes well with almost all vegetables, which is why they are good assorted. Therefore, when pickling cucumbers for the winter, I always give up some of the space in the jar to the squash.

We take 2 three-liter jars:

• Cucumbers – 3 kg.
• Squash – 1 kg.
• Sugar and salt - 60 g each.
• Essence – 30 ml.
• Allspice and black peppercorns – 10-14 pcs.
• Lavrushka – 5 pcs.
• Garlic - to taste.
• Dill umbrellas.
• Water – 2 liters.

How to pickle cucumbers with squash:

1. Cut off the ends of the vegetables. Soak the cucumbers for several hours. Blanch the squash.
2. Distribute the amount of spices into two jars and place them on the bottom. Leave one dill umbrella at a time; we’ll place them on top of the vegetables.
3. Place the cucumbers vertically, taking up space up to the hangers. Fill the rest of the space with squash. And cover with a sprig of dill.
4. Make the marinade by boiling water and adding salt and sugar.
5. Pour over the vegetables and let stand for a quarter of an hour until the vegetables warm up.
6. Pour the brine back into the pan, add vinegar and let it boil. Fill the jars with marinade.
7. Roll up and let cool indoors. Then store it in a cool place for a long time.

Marinated squash with zucchini

Required:

• Zucchini – 0.5 kg.
• Squash – 0.5 kg.
• Carrots – 2 pcs.
• Bell pepper - a couple of pieces.
• Bulb.
• Garlic – 4 cloves.
• Water - liter.
• Salt – 70 gr.
• Sugar – 3 tablespoons.
• Vinegar – 70 ml.
• Bay leaf, peppercorns (5 pcs.).
• Dill, cherry leaf, small hot pepper.

Step-by-step marinating recipe:

1. Cut carrots, young zucchini, onions, and both types of peppers into rings. Place small squash whole into the jar.
2. Place the spices on the bottom, then arrange the vegetables randomly.
3. Boil water, add sugar and salt, pour vinegar. When the spices have dispersed, pour the marinade into jars.
4. Cover and sterilize for 20-30 minutes, depending on the volume of the jars.
5. Leave to cool at room temperature, upside down and wrapped warmly.

Quick marinated squash with peppers and mushrooms

After half an hour, you can treat your family to an amazing snack, since the marinating recipe is very quick. If you want to add other vegetables, don’t be shy, the salad will turn out delicious in any case. The workpiece can be preserved for the winter by thermal treatment.

Take:

• Small squash – 3 pcs.
• Champignons – 3 pcs.
• Bell pepper.
• A clove of garlic.
• Salt.
• Sprigs of dill, a piece of ginger root.
• Sunflower oil - a tablespoon.
• Vinegar 9% - 2 large spoons.

How to marinate quickly:

1. Cut vegetables and mushrooms into plates of arbitrary sizes. Place in a jar.
2. Separately, cook the marinade - dissolve salt in boiling water, pour in oil and vinegar.
3. Place chopped ginger and dill on the bottom of the jar. Next, add vegetables and mushrooms.
4. Pour in the marinade and shake the jar several times.
5. Try again after 30 minutes.

Video with a recipe for pickled squash. Good luck with your preparations!