Squash salad for winter

1. Wash and peel the squash and carrots. Peel the onion and garlic from the husk, rinse and dry if necessary.
2. Cut the pattison into medium cubes.
3. Chop carrots "in Korean".
4. Onions need to be cut into thin half rings.
5. Squeeze the garlic through a press.
6. Mix the squash, carrot, onion and garlic.
7. Add vegetable oil, vinegar, salt, sugar and ground black pepper to the mixture. Stir and leave for 2-3 hours (stir from time to time).
8. The time has passed - put the salad in pre-prepared sterilized jars, put the salad to be sterilized within 15 minutes after boiling.
9. Roll up the jars, wrap them up until completely cooled, then move the jars to a storage location.

Bon appetit!