Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Squash
Pickling liquid
Utensils
2 preserving jars, each approx. 500 ml, rinsed with hot water
How it's done
Squash
Cook the squash, onions and garlic in boiling salted water for approx. 4 mins. Drain well, fill the prepared jars.
Pickling liquid
Pour the vinegar into a pan along with all the other ingredients, bring to the boil while stirring occasionally. While still boiling hot, pour the liquid over the squash to just below the rim. Seal the jars immediately, leave to cool on a towel.
| That fits: | Raclette |
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