Helles råsyltede squash

Ingredients for Helles råsyltede squash

Instructions for Helles råsyltede squash

To prepare the Helles råsyltede squash recipe, please follow these instructions:

Large squash peeled off, the little ones can be used with Peel. The split and seeds scraped out, after which they cut into good 1 cm. thick strips across. Squash strips added in high jam jars with spændlåg, salt and sugar sprinkled over, the vinegar is poured on and make up with so many scalded dill screens that they can keep squashen under væden. The glasses are made cold and reversed from time to time, so the sugar and salt dissolve regularly. Squashene can be eaten after 14 days and lasts for about 7 months.