- 500 g of squash (for one-liter jar)
- 1 tuft of dill
- 1 tuft of parsley
- 1 red capsicum
- 4-5 cloves of garlic
- 3.5 l (liter) of water (for 10 one-liter jars)
- 300 g of salt
- 0.5 l (liter) of vinegar (6%)
Wash squashes and place them in the boiling water for 5 minutes. Then pour vegetables with cold water and cut them into big pieces. Place squashes in the jars, interspersing them with finely cut parsley, mint, dill, ground horseradish, celery, garlic, and red capsicum. Pour them with hot marinade and sterilize liter jars in the boiling water for 10-15 minutes. Cork up the jars hermetically, turn them up and cool.
Enjoy your meal!