Squash blanks recipes. General rules for preparing pickled squash. Assorted pickled squash

The closest relatives of zucchini and pumpkin are squash. These vegetables are not inferior to their counterparts in taste and benefits; they contain a large amount of vitamins and macroelements, and, despite low calorie content, only 19 per 100 g, they are very nutritious.

Because of their unusual appearance, squash attracts a lot of attention. dining table, which means this is an excellent option for winter preparations. How to deliciously prepare fruits of interesting shapes is described below. (All ingredients are given for a 1 liter jar.)

Crispy pickled squash for the winter

For some reason, canned squash is not as popular as its closest relatives - zucchini and zucchini. Although in terms of their taste they are not much different from them, but in appearance they are much prettier, and the little squash look very cute in jars.

Cooking time: 45 minutes

Quantity: 2 servings

Ingredients

• Squash: 1 kg
• Water: 1.5 l
• Salt: 100 g
• Vinegar: 200 g
• Bay leaf: 4 pcs.
• Allspice peas: 6 pcs.
• Black peppercorns: 6 pcs.
• Cloves: 2 pcs.
• Garlic: 1 goal.
• Dill: umbrellas

Cooking instructions

Recipe without sterilization

Recipes that do not require time spent on sterilization are becoming increasingly popular. The next one is no exception. Thanks to a large number of spices and herbs, the squash turns out incredibly tasty, tender and crispy.

Products:

• small squash - 8 pcs.;
• garlic - a couple of cloves;
• dill;
• tarragon;
• thyme;
• parsley;
• basil;
• horseradish, cherry and currant leaves;
• Bay leaf;
• peppercorns;
• granulated sugar - 1 tbsp. l.;
• vinegar 9% - 2 tbsp. l.;
• salt - 2 tbsp. l.

How to cook:

1. Wash the vegetables and blanch them in boiling water for about 7 minutes.
2. Cool quickly in a container with ice.
3. Prepare the brine: add salt and sugar to the water, bring to a boil over low heat, add vinegar.
4. We put all the spices and herbs in pre-sterilized jars.
5. Wipe the cooled squash dry with paper napkins.
6. Place the vegetables in a jar, fill with marinade and roll up the lids. Turn it upside down, and after it has cooled completely, put it away for storage.

Preparation for the winter “You'll lick your fingers”

Squash prepared using the following method turns out so tasty that it is simply impossible not to lick your fingers.

It is better to use yellow vegetables in this recipe as they have a richer flavor.

Components:

• medium diameter squash - 3 pcs.;
• garlic - 2 cloves;
• cherry and currant leaves - 2 pcs.;
• horseradish leaves - 2 pcs.;
• dill - 3 pcs.;
• mustard seeds - 1 tsp;
• coriander seeds - ½ tsp;
• black peppercorns - 10 pcs.

For the brine:

• salt - 3 tsp;
• sugar - 3 tsp;
• vinegar - 70 g.

Cooking method:

1. We wash the squash, cut off the tails and cut into 5 equal parts.
2. On the bottom of a sterilized jar, place one leaf of currant, cherry, horseradish and dill and one clove of garlic, pour in all the spices.
3. Fill the squash up to half the jar.
4. Place a second portion of greens on top.
5. Fill the container to the top with the remaining vegetables.
6. Boil 1 liter of water and pour into jars. Let it brew for 15 minutes, covered, then pour it back into the pan and boil.
7. We repeat the procedure again.
8. In the third - add salt, sugar, vinegar.
9. Pour the hot marinade into a jar, roll up the lids, turn it upside down and leave to cool at room temperature.

Recipe for winter squash with cucumbers

The duet of squash and cucumbers makes an incredibly tasty preparation. The appetizer goes perfectly with both meat and any side dish.

You need to take only young fruits that have not yet formed hard seeds.

Ingredients:

• small cucumbers - 6 pcs.;
• small squash - 6 pcs.;
• Oak Leaf;
• currant leaf;
• garlic - 2 cloves;
• vinegar 9% - 1.5 tbsp. l.;
• water - 400 ml;
• cloves - 2 pcs.;
• black peppercorns - 2 pcs.;
• dill umbrella;
• salt - ½ tbsp. l.;
• granulated sugar - 1 tbsp. l.

Recipe:

1. Wash the vegetables, cut off the tails of the squash.
2. Place dill, oak and currant leaves, and chopped garlic on the bottom of the jar.
3. Place cucumbers and chopped in small pieces squash.
4. Pour boiling water into the jar, let it brew under the lid for 15 minutes.
5. Drain the water into a saucepan, add salt, sugar, pepper and cloves. Bring to a boil.
6. Pour the resulting brine back and add vinegar. Seal the lid using a preservation key.
7. Leave the inverted jar upside down to cool; when it has cooled completely, transfer it to the pantry for storage.

With zucchini

An easy way to prepare pickled zucchini and squash. This recipe was tested by grandmothers.

Products:

• vegetables - 500 g;
• onions - 4 pcs.;
• vinegar - 3 tbsp. l.;
• garlic - 3 cloves;
• allspice - 4 peas;
• sugar - 1 tbsp. l.;
• dill;
• carnation;
• parsley;
• Bay leaf;
• salt.

How to preserve:

1. Cut out the stems of vegetables. Immerse in boiling water for 5 minutes. Cut into large pieces and leave in cold water for 1 hour.
2. Coarsely chop the garlic and onions. Chop the greens.
3. Let's make the marinade. Add granulated sugar and salt to boiling water.
4. Pour vinegar into the container, then add the remaining ingredients, including vegetables. Fill with marinade.
5. We roll up the container with a lid, let it cool and put it into storage. You can leave this snack in the refrigerator for a couple of days and eat it right away.

Salad with squash and other vegetables - a universal appetizer

A simple recipe for a beautiful winter salad, which will delight you with summer vegetables in winter.

• squash - 1 kg;
• sunflower oil - 100 ml;
• tomato juice– 1 l;
• carrots - 3 pcs.;
• parsley root - 1 pc.;
• onions - 2 pcs.;
• dill, celery, parsley - 1 bunch;
• salt and pepper to taste.

How to cook:

1. Cut carrots and parsley root into slices.
2. Cut the onion into rings, chop the greens.
3. Fry the prepared root vegetables in oil.
4. Boil tomato juice for 15 minutes, adding salt and sugar. Pepper and boil for another 10 minutes, covering with a lid.
5. Cut the squash into small cubes.
6. Add oil to the boiled juice and mix.
7. Place vegetables in a jar in layers, fill with juice and close sterilely.

This salad can be stored until next summer.

A few rules that will make the procurement process easier:

• Only small young fruits are suitable for pickling;
• It is not necessary to peel vegetables before canning;
• a mixture of squash and other vegetables (cucumbers, zucchini, cabbage and others) makes delicious winter snacks and salads;
• Squash can be preserved in the same way as zucchini, only they are first blanched.

But there is one important nuance: after rolling, the squash should be sent to a cool place, and not wrapped in a blanket. If this is not done, the preparation will lose its taste and the fruits will become flabby;

Patisson, like a sponge, is able to absorb the taste of spices and vegetables marinated with them. Therefore, you definitely need to experiment and make pickled squash for the winter in combination with other ingredients. They can be closed not only in pure form with spices, and also combine with cucumbers, zucchini, carrots, sweet and bitter peppers, and other ingredients. Many people think that squash is a zucchini. All he got from the zucchini was the taste. It is actually a type of pumpkin. Unusual appearance adds piquancy and originality to the preparation.

About the beneficial properties of squash

Before asking the question: “How to pickle squash for the winter?”, you need to understand their necessity in general. Its unusually beautiful outline and distant association with UFOs bring this vegetable to the first stages of popularity in cooking, and especially in canning. But it is not only attractive on the outside, its beneficial properties are no worse than its external beauty. The presence of beneficial microelements improves human vision and liver function. Dietary fiber helps get rid of excess cholesterol. The abundance of fiber normalizes intestinal function and prevents various failures. Squash seeds fight excess salts in the body and relieve gout.

The pleasantly yellow vegetable contains vitamins – A, B, C, PP, minerals – iron, potassium, magnesium, sodium. All these beneficial substances are contained for a short time. 12 days after flowering, squash loses its benefits and is no longer suitable for human consumption. Such fruits are considered overripe and sent for animal feed.

The vegetable in question is recommended to be consumed with meat. Pickled squash is most suitable for protein products, the recipe for which will give detailed description how to do tasty addition To meat dishes. This tandem is useful for people with problematic gallbladder, liver, and stomach ulcers. For those on a diet, squash is a necessary element in the diet, because it fights toxins and obesity.

In cooking you can salt, pickle, preserve for the winter, make jam and add to salads. For provisions, you need to take only young vegetables with thin peels. They will be ready in a month, no matter how the preservation is stored, under nylon cover or under the tin. Without waiting for winter, you can uncork a jar of pickles and enjoy the result.

Whole marinated squash

You can get the sour-salty taste of food if you follow step by step recipe with pictures of pickling squash. You will need 1 kg of squash, which will take 1 liter of water to prepare the brine.

Pickling:

Pickled squash should be stored in the refrigerator to prevent it from turning sour.

Marinated squash pieces

If you have too ripe and hard vegetables on hand, pickled squash in pieces for the winter will come in handy. To do this you will need 4 pieces of large squash and one carrot.

Pickling:

Marinated squash in spicy sauce

For cooking you will need approximately 300 grams of squash, which will be immersed in a 0.5 liter jar. Among the ingredients there will also be red pepper, the amount of which can be adjusted according to your preferences. The recipe uses apple cider vinegar.

Canning:

Marinated squash with cucumbers

Combining squash with cucumbers is a great idea. The food is not only aesthetically beautiful, but also tasty. Marinated squash with cucumbers have a sweet taste and are stored for a long time under a tin lid. The recipe will require 1 kg of squash and 1 kg. These ingredients will fit in a 3 liter jar. It all depends on the size of the vegetables.

Pickling:

Marinated squash with zucchini

To make pickled zucchini and squash for the winter you will need a 1.5 liter jar, which will use 0.5 kg of squash and 0.5 kg of zucchini. The main ingredients are diluted with two carrots and the same amount of sweet pepper is added. Don't skimp, add onions.

Pickling:

Marinated squash with tomatoes

Squash with tomatoes marinated for the winter are not very spicy and slightly sweet. To implement this recipe, we take a 3-liter jar, which we will fill with 1 kg of squash and 1 kg of tomatoes.

Pickling:

To add some piquancy to the recipe, you can add a few chokeberries, which need to be kept in boiling water for about 10 minutes before adding to the jar.

By canning vegetables, we hope to get lightning-fast results, and not just results, but tasty and rich ones. Marinated squash recipes instant cooking will help you cope with this task. In fact, it’s not difficult to quickly pickle pumpkin vegetables. Firstly, the squash must be cut into pieces. This way, the marinade can quickly saturate the vegetable. For greater reliability, it is advisable to boil the squash together with brine. And finally, never skip the blanching procedure. Bon appetit and delicious pickled squash for you!

The popularity of canned squash for the winter is growing every day. Cute, elastic and juicy vegetables, reminiscent of flying saucers in appearance, are made in marinades, pickled in jars, used for caviar or used for all kinds of salads. Recipes for squash for the winter with photos are simple. Many of them suggest how to make blanks quickly, without tedious and time-consuming sterilization. All you have to do is choose the appropriate option from our collection and on snowy, cold days your table will be decorated with beautiful, bright, aromatic and tasty homemade vegetable snacks.

Pickled squash for the winter in pieces without sterilization in jars - recipe with photo

Following this recipe with photo, you can prepare very tasty sliced ​​squash for the winter without sterilization. The dish will turn out to be quite spicy and even slightly hot due to the inclusion of bitter chili peppers. Such a bright and juicy snack on cold days will pleasantly diversify the daily menu, and even on festive table will not go unnoticed.

Necessary ingredients for the recipe for preparing marinated squash pieces in jars for the winter

• squash – 2 kg
• dill (sprigs) – ½ bunch
• dill (umbrellas) – 3 pcs.
• parsley – 1/3 bunch
• tarragon – 1 sprig
• black peppercorns – 6 pcs.
• hot chili pepper – 1 pod
• bay leaf – 3 pcs.
• garlic – 4 cloves
• horseradish leaf – 2 pcs
• water – 2 l
• salt – 100 g
• table vinegar 9% - 8 tbsp

Step-by-step instructions for the recipe for squash marinated in pieces for the winter without sterilization in jars

Winter squash caviar with mayonnaise in jars - a simple recipe with photos without sterilization

This simple recipe with photo suggests preparing squash caviar with mayonnaise for the winter without sterilization. Ready dish pleases very pleasant, delicate taste and a subtle, unobtrusive aroma. The mayonnaise included in the composition adds light creamy notes to the preparation. If you want to enhance this shade, you need to take mayonnaise of maximum fat content, and if, on the contrary, you want to weaken it, then use the lightest or regular store-bought sour cream.

Necessary ingredients for a simple recipe for squash caviar without sterilization in jars

• squash – 4.5 kg
• onions – 2.25
• garlic – 15 cloves
• mayonnaise – 375 ml
• tomato paste – 450 ml
• vegetable oil– 225 ml
• sugar – 2 tbsp
• salt – 4 tbsp

Step-by-step instructions for a simple recipe with a photo of winter caviar from squash with mayonnaise without sterilization

1. Rinse the squash, cut into slices of equal thickness and fry in vegetable oil until a pleasant, light golden hue.
2. Peel the onion, finely chop it, simmer until soft in a frying pan, then transfer it to the squash and simmer covered for about 15 minutes.
3. Add garlic, passed through a press, salt, sugar, tomato paste and mayonnaise. Stir gently and boil over low heat for about 10 minutes.
4. While hot, pour the caviar into jars, roll up with iron lids and cool, turning it upside down and wrapping it in a warm blanket. Place for storage in a cellar or basement.

How to pickle squash in jars for the winter - recipe with photo

This recipe with photos will tell you how to salt squash in jars for the winter. The process is very simple and almost identical classical way pickling cucumbers. It is quite possible to change the composition and quantity of spices to suit yourself, adding or, conversely, removing some items. For example, many housewives do not like to put currant leaves into canning, believing that it gives the seams a specific taste and aroma. For those who agree with this position, it is quite possible to limit yourself to only horseradish leaves. Or, to enhance the crunchiness of the squash, add horseradish root, chopped into rings.

Necessary ingredients for the recipe for pickling squash in jars for the winter

• squash – 4 kg
• garlic – 16 cloves
• water – 3 l
• dill – 4 umbrellas
• horseradish and black currant leaves - 3 pcs each
• black peppercorns – 10 pcs.
• salt – 6 tbsp
• mustard seeds – 10 pcs.
• bay leaf – 4 pcs
• vinegar – 100 ml

Step-by-step recipe instructions on how to salt squash in jars for the winter

1. Carefully sort out the squash and leave identical, unspoiled medium-sized fruits. Wash thoroughly and place in a colander to drain excess moisture.
2. Place garlic, currant and horseradish leaves, dill umbrellas, bay leaves, black peppercorns and mustard seeds at the bottom of dry sterilized jars. Next, fill the jar with squash, trying to arrange them as tightly as possible.
3. Bring water to a boil over medium heat, add salt and cook until it is completely dissolved. Then pour the boiling brine into the jars, cover with lids and leave at room temperature for three days.
4. After the time has passed, return the old brine to the pan and boil. When the liquid begins to bubble strongly, reduce the heat level and cook for 10 minutes. At the end, pour in the vinegar, stir, fill the jars with squash almost to the neck with brine, roll up with metal lids, turn upside down and leave until completely cooled under a warm blanket or blanket. On winter storage send to the basement or cellar.

Squash salad for the winter - recipe step by step with photos

By following the tips and tricks of this step-by-step recipe with photos, you can make a very juicy and aromatic squash preparation for the winter. The consistency of the dish most closely resembles vegetable salad, but also looks quite good as a soup dressing. The taste is distinguished by tenderness and pleasant tomato notes, but is not sour at all, since there is no vinegar in the composition.

Ingredients for a recipe for making squash salad for the winter

• squash – 2 kg
• onions – 700 g
• bell pepper– 700 g
• tomatoes – 700 g
• vegetable oil – 150 ml
• sugar – 2 tbsp
• salt – 3 tbsp

Step-by-step instructions for the recipe for preparing delicious squash for the winter

1. Heat oil in a saucepan and fry finely chopped onion until transparent. Then add the bell pepper cut into thin short pieces and cook for 10 minutes over medium heat, stirring regularly.
2. Wash the tomatoes, dry them, turn them into a homogeneous puree in a food processor, add them to the onions and peppers, mix well and simmer for 15 minutes.
3. Chop the squash into pieces, add to the saucepan with the rest of the vegetables, reduce the heating level to minimum and simmer for about 40-45 minutes. Finally add salt, add sugar, stir and bring to a boil. Cook for another 2-3 minutes, then pack the salad into sterilized jars, roll up, turn upside down and cool completely under a warm blanket. Send to a cool place for storage.

Squash for the winter Finger lickin' good - recipe with video

Canned squash for the winter has a pleasant, elastic consistency, delicate taste and delicate, subtle aroma. But, prepared in jars along with other vegetables, they take on a completely new bright sound. The author of the video clip presented below suggests marinating squash in jars along with Bulgarian and hot peppers, onions, lemon and fresh herbs. The finished dish turns out to be quite spicy and goes perfectly with various meat and fish dishes, potatoes or pasta. In addition, it can be eaten as a succulent snack or added to soup as a dressing. Well, for those who don’t like spicy and salty foods too much vegetable preparations, we advise you to pay attention to the recipe with photos very delicious caviar from squash, which can be prepared even without tedious sterilization.

What associations arise when you remember squash and harvest? Well, of course, preparations for the winter!

You can make a lot of delicious preparations for the winter from squash - they can be salted, pickled, made into salads and added to various dressings.

This vegetable is a close relative of zucchini and pumpkins, and is it worth mentioning what an excellent taste this representative of squash crops has?

In addition to excellent taste qualities, the vegetable is very healthy and nutritious.

If you have this vegetable growing in your garden, then be sure to take note of the golden recipes for preparing squash for the winter, which will be described below with visual photos.

Pickled squash

You need to prepare:

• 700 grams of squash;
• Horseradish leaves - 2 pieces;
• Dill – 4-5 stems;
• 5-6 sprigs of parsley and the same amount of celery;
• Lavrushka – 2 pieces;
• 2 cloves of garlic;
• Hot pepper – 1 pod;
• A mixture of spicy spices - cloves, allspice in peas to your taste.

For the marinade:

• 2 glasses of water;
• Granulated sugar - half a tablespoon;
• Table salt - half a tablespoon;
• Table vinegar 9% - 50 ml.

How to prepare such preparations from squash for the winter:

1. We wash the squash and remove all contaminants;
2. Cut off the stem, cut the vegetables into medium pieces, pour hot water and leave it to stand in it for 5-7 minutes;
   
3. Meanwhile, rinse the parsley, dill, basil and chop into medium pieces;
4. Pour water into a container and place it on the stove;
   
5. As soon as the water is heated, add salt, granulated sugar and vinegar. Heat to a boil, remove from heat;
6. We rinse the pickling jars and remove all dirt. Be sure to steam or pour over hot water;
7. Place greens at the bottom of the jars, sprinkle with spices and lay out pieces of squash tightly;
   
8. Pour hot marinade to the very edges, cover with lids;
9. We install a grid at the bottom of the container;
10. Place the jars on the grill, pour water a little more than half the jars;
11. We put it on gas and sterilize for about a quarter of an hour;
12. Next, take it out and seal the lids tightly;
13. We wrap the jars in warm material or a fur coat and leave them there to cool;
14. For storage, pickled squash can be placed in the underground or pantry.

Canned cherry tomatoes

We will need:

• Squash - 1.5 kilograms;
• 400 grams of cherry tomatoes.

Marinade ingredients:

• A tablespoon of granulated sugar;
• Table salt – 50 grams;
• 2 dried star anise flowers;
• 10 white peppercorns;
• Cumin seeds – 0.5 teaspoon;
• Bay leaf – 3-4 pieces;
• Garlic – 3-4 cloves;
• 1.5 large spoons of vinegar 70%.

The procedure for preparing squash and cherry for the winter:

1. We wash the squash, clean the dirt, cut it into several parts;
2. Tomatoes also need to be washed well;
3. Be sure to wash glass containers and remove dirt. They need to be placed on the kettle and steamed for 15 minutes;
4. Place squash and cherry tomatoes in a container;
5. Peel the garlic cloves and add the cloves to the squash and tomatoes;
6. Pour hot water into the jars and leave for 15 minutes;
7. Next, drain the water, add boiling water again and leave to stand for 15 minutes;
8. After this, drain the water from the jar into a container and place it on gas;
9. Add sugar, salt, dried star anise flowers, white peppercorns, thyme seeds, and bay leaves to the water. Boil everything to a boil;
10. Fill with hot brine, add vinegar. Cover with lids on top;
11. Place a small piece of material on the bottom of a wide container made of a metal base and place jars on it;
12. Add water over the hangers of the jars, put on the fire and warm up;
13. After the water boils, sterilize for 15 minutes;
14. Then we take out the jars, seal the lids tightly;
15. First, they need to be placed under a warm cloth until they cool completely;
16. Then we remove this delicious preparation squash in jars for winter storage in the cellar or pantry.

Winter twists are not complete without pickled cucumbers. This preservation will be loved by everyone who tries it!

And read the recipes for pickled garlic arrows. From now on you don’t have to throw garlic tops in the trash.

Don’t know how to prepare zucchini with Chili ketchup for the winter? Our culinary experts will come to the rescue. Follow the instructions!

Caviar is a win-win option for harvesting for the winter

We need to prepare the following:

• 3 kilograms of squash;
• 2 kilograms of ripe tomatoes;
• Carrots – 4-5 pieces;
• Onions – 1 kilogram;
• A glass of vegetable oil;
• 2 large spoons of table salt;
• A glass of granulated sugar;
• 2 large spoons apple cider vinegar.

How to prepare squash caviar for the winter:

1. First of all, we wash the squash and remove all the dirt;
2. We cut the washed squash into small pieces; if the skin is thick, it is advisable to cut it off. Also, if there are large seeds, they are removed;
3. Peel the carrots and wash them. We rub it on a grater with a medium grid;
4. Remove the husks from the onions and cut them into cubes;
5. Rinse the tomatoes, cut them into slices, or into cubes;
6. Pour oil into a saucepan and place on the stove;
7. Add pieces of squash into heated oil and fry for 5 minutes;
8. Next, add onions and carrots and mix everything. Fry over low heat, stir occasionally and fry for 10 minutes;
9. Place the tomatoes in a saucepan and leave to simmer for 10 minutes;
10. After this, the entire mixture should be ground in a blender or food processor;
11. Transfer the puree into a saucepan, add salt, granulated sugar, vinegar;
12. Place on the stove and leave to cook for half an hour over low heat;
13. We wash the jars and remove all dirty places. Steam them over steam for 15 minutes or pour boiling water over them;
14. Place the finished puree into jars and cover the top with lids;
15. Be sure to sterilize in a steam bath for 15-20 minutes;
16. We seal the sterilized jars tightly with lids and put them under a warm cloth;
17. The workpiece should be stored in a dark place in a cellar or pantry.

Garlic salad in jars

What ingredients will be needed:

• 3 kilograms of squash;
• 700 grams of sweet pepper;
• Half a kilogram of carrots;
• Half a kilogram of onions;
• Garlic – 5 heads;
• Vegetable oil – 1 glass;
• Salt – 100 grams;
• Granulated sugar – 250 grams;
• Table vinegar 9% - 250 ml;
• Parsley, cilantro and dill - a bunch each;
• Seasoning mix for Korean carrots– 15 grams.

Let's start preparing squash salad for the winter:

1. The squash needs to be rinsed thoroughly to remove all dirt;
2. We cut off the stalks from the vegetables; if the skin is thick, then we also cut it off. Be sure to clean out all the seeds;
3. Cut the squash into medium slices;
4. Remove the skin from the onion. Chop the peeled onions into thin rings;
5. Wash the carrots, remove skin and dirt;
6. Three carrots on a grater with large teeth or for Korean carrots;
7. We wash the pepper, cut it into two parts and clean out all the seeds, cut off the stalk;
8. Chop the peeled pepper into thin strips;
9. Squash, just like carrots, needs to be grated;
10. Place all the vegetables in one container and mix;
11. Pour vegetable oil and vinegar into the vegetables;
12. Rinse the greens and chop them into small pieces;
13. Add herbs, seasoning, salt and sugar to the vegetables;
14. Peel the garlic, squeeze it through a press and add it to the vegetables;
15. Mix everything well and leave to stand for 3 hours;
16. Be sure to wash the jars and steam them for a couple of minutes;
17. Place the squash salad in the prepared container;
18. Sterilize in a steam bath for a quarter of an hour;
19. Then we take it out, tighten the lids well;
20. We put it under a warm blanket and keep it there until it cools completely;
21. A cellar, basement or pantry is suitable for storing jars of salad for the winter.

Preparing squash for the winter without sterilization

What you need to prepare:

• Squash - 1.5 kilograms;
• 6 cloves of garlic;
• 1000 ml water;
• Salt – 2 tablespoons;
• Currant and cherry leaves - 4-5 pieces;
• 1 large horseradish leaf;
• Hot pepper pod;
• Sugar – 50 grams;
• Salt – 50 grams;
• 1/3 teaspoon vinegar.

How to cook:

1. Be sure to wash and sterilize the jars over steam or pour boiling water over them;
2. Be sure to boil the lids for 5-10 minutes;
3. Place cherry, currant and horseradish leaves on the bottom of the jars. The leaves need to be rinsed in advance;
4. Peel the garlic cloves, cut them into several pieces and place them on the leaves;
5. The squash must be rinsed, the stalk removed, and the seeds and skin removed;
6. Cut the squash into small pieces and place in a jar;
7. Cut the hot pepper into rings and place on the squash;
8. Pour hot water over the vegetables and leave for 15 minutes;
9. Next, pour the water from the cans into a container;
10. Place a pan of water on the fire, add sugar, salt and vinegar;
11. Pour the hot marinade over the vegetables, roll up the lids and place under a blanket;
12. Store in a cool, dark place.

To keep the squash crispy, add a few acetyl tablets before screwing on the lids.

It is advisable to keep the vegetable in boiling water for 5-7 minutes before placing it in jars.

For variety and flavor, be sure to add seasonings and herbs.

You can marinate squash together with cucumbers, tomatoes, peppers and zucchini.

Preparing squash for the winter will help diversify daily menu. These snacks go with any meal. They will make your favorite treats taste much better and more varied. Don't put off preparing them for later, better make them now!

Patisson is able to absorb the taste of spices and vegetables canned with them. That’s why they experiment and make canned food for the winter in combination with other ingredients. They are closed in their pure form with spices and combined with zucchini, cucumbers, carrots, hot and sweet peppers, and other ingredients. Many people think that this vegetable is zucchini, but it only borrowed its flavor from zucchini. This is actually a type of pumpkin. If you see a small pumpkin and feel the taste of zucchini, it means you have squash. The special appearance of the vegetable makes the appetizers piquant and original.

The unusual appearance brought the vegetable to the first stages in cooking and canning. It has an alluring appearance and is rich beneficial properties. The presence of beneficial microelements improves people's vision and liver function. Dietary fiber eliminates excess cholesterol. An abundance of fiber improves intestinal function and prevents all sorts of problems. The grains protect against excess salts in the body and save from gout.

The nice yellow vegetable contains vitamins - A, B, C, PP, minerals - potassium, iron, sodium, magnesium. But the most healthy property product is the calorie content. 100 grams contain 19 kcal. However, due to its fiber and carbohydrate content, the vegetable is very nutritious. Useful material are stored for a short period, after two weeks after flowering, the vegetables lose them and are unfit for consumption. Such fruits are overripe and are fed to livestock.

The vegetable in question is used with meat. Pickled squash goes with protein products. People on a diet the vegetable is necessary in the diet as it fights obesity and with slags. In cooking, it is salted, pickled, preserved for the winter, made into jam and added to salads.

When preparing vegetables for the winter, several points are taken into account:

Otherwise, stick to the recipe, and everything will work out. Let's look at quick and delicious recipes squash.

Full recipe

The sour-salty taste of the snack is obtained if you follow the step-by-step recipe. To do this, take 1 kg of squash and one liter of water for brine.

Preparation:

1. Blanch the washed young vegetables for 5 minutes. To make them crunchy after blanching, they are also cooled in cold water for 5 minutes.
2. Place seasonings at the bottom of the pan. These are parsley and dill, two sprigs each, mint and a couple of cloves of garlic. Boil brine, which contains 2.5 tbsp. l. salt, one bay leaf, 8 black peppercorns.
3. Boil for 5 minutes, add 4 tbsp vinegar. l. and put the vegetables in the brine. Turn off the stove, close the lid and set aside for three days to saturate.

Squash pieces

If you have overly ripe and tough vegetables on hand, canning in pieces will be appropriate. To do this, take four large squash and one carrot.

Preparation:

1. The squash is cut into slices.
2. The carrots are peeled and cut into rings.
3. Place spices in a jar: three cloves of garlic, eight cloves, horseradish leaves, dill. Vegetables are placed on top of them.
4. Boil plain water and pour the components into the jar. Close the lid loosely and leave for 15-20 minutes.
5. Pour water from the jar into the pan and add four tbsp. spoons of salt and two tbsp. spoons of sugar. All this is boiling.
6. Add vinegar in the proportion of one tablespoon per liter of jar volume. Pour in boiling brine. The jars are rolled up, insulated and waited for cooling.

Harvesting for the winter without sterilization

The snack tastes like cucumbers. Thanks to the apples included in the recipe, they can be preserved without sterilization without fear that the jars will become cloudy or burst.

You will need:

• 250 g apples;
• 500 g squash;
• dill, parsley, two sprigs each;
• two garlic cloves;
• one small hot pepper.

For 1 liter of marinade you need:

• 60 g salt;
• 60 g sugar;
• 1 tbsp. l. 9% vinegar.

Preparation:

1. Squash and apples are washed and destemmed and cut into 2 or 4 pieces.
2. Throw a clove of peeled garlic, herbs, and peppercorns into a sterilized container.
3. Place vegetables in a jar, alternating layers with fruits.
4. Greens and hot peppers are placed on top.
5. The marinade of sugar and salt is boiled.
6. Add vinegar and immediately pour into jars.
7. Roll up the lids. Hidden under a warm blanket at night.

Squash in hot sauce

Fans of spicy snacks will appreciate this recipe. To prepare you will need 300 g of squash, half liter jar, red pepper. The heat will be pleasant with an apple flavor, because the recipe uses apple cider vinegar.

Preparation:

1. Wash and prepare the ingredients: in addition to vegetables, take 50 ml of apple cider vinegar, 5 grams of hot pepper, one clove of garlic, one teaspoon of salt.
2. Spices are placed in a sterilized jar, horseradish, currant leaves, an umbrella of dill and cut hot pepper are added.
3. Add salt.
4. Cut the squash and place it in a spice jar. Then pour boiling water over it.
5. Pour 9% vinegar on top.
6. Sent for sterilization, closing the lid. This procedure can also be done in the oven at 120 degrees for 20 minutes.
7. They take out the jar. Spicy snack ready.

Recipe with cucumbers

Combining this vegetable with cucumbers is an excellent idea. The product comes out beautiful and appetizing. Marinated squash with cucumbers have a sweet taste and are stored for a long time under a tin lid. The recipe requires 1 kg of squash and 1 kg of cucumbers. The components will fit into three liter jar.

Preparation:

1. Prepare the vegetables: wash them, pull out excess greens and stems and dry them.
2. The jar is sterilized and spices are placed at the bottom: six cloves of garlic, three bay leaves, six allspice peas, dill, parsley, cherry and currant leaves.
3. Squash and cucumbers are placed on top of the spices.
4. Cook the marinade from two tbsp. l. sugar and one and a half tbsp. l. salt and one liter of water. Boil and add half a teaspoon vinegar essence. Pour the mixture into a jar.
5. Sent to sterilize for 10 minutes.
6. They roll it up, overturn it, wrap it up. After cooling, hide in a cool room.

Canning with zucchini

To prepare this appetizer, take a 1.5-liter jar, 500 g of squash and 500 g of zucchini, a couple of carrots and two sweet peppers, and onions.

Preparation:

1. Sterilize the jar, put two cherry leaves, two dill umbrellas, and three cloves of garlic into it.
2. Cut the carrots into rings and the pepper into 4 pieces, removing the core. The prepared components are sent to a jar with spices. Add one red pepper for heat.
3. The zucchini is not peeled, but is certainly cut into rings.
4. The squash is washed. If the big ones are cut. Place the ingredients in a jar.
5. For the marinade, pour one liter of water into the pan. Add 70 grams of salt, three tbsp. l. sugar, 70 grams of vinegar and spices: 5 peppercorns and one bay leaf. Boil and pour over vegetables.
6. The jars are closed with lids and placed in a pan of water for sterilization. This procedure lasts 30 minutes.
7. Take it out of the water and roll up the lids. Turn over, wrap in warm linen and set aside for a day. The next day they put it in the pantry.

Squash with tomatoes

The squash with tomatoes comes out not too hot and sweetish. To prepare, take a three-liter jar, 1 kg of squash and 1 kg of tomatoes.

Preparation:

1. Blanch the squash and put it in a jar.
2. The washed tomatoes are also placed there.
3. Boil a marinade consisting of seasonings: allspice and black pepper, three peas each, and sugar, salt, vinegar - three tablespoons each. l. The ingredients are diluted with 1.5 liters of water. Add bay leaf.
4. The recipe is without sterilization, so you simply pour it hot pickle into jars and roll up the lids. Wrap in a warm blanket until cool.

Vegetable mix

Vegetable mix - beautiful snack. In addition, any person will choose a vegetable to taste. The taste of squash depends on the brine and vegetable additives. They go well with all vegetables.

Ingredients:

• 2.5 kg squash;
• 2.5 kg tomato;
• 2.5 kg of cucumbers;
• 1 kg bell pepper;
• 15 cloves of garlic;
• three leaves of horseradish;
• 300 grams of fresh dill;
• 12 black peppercorns;
• 12 allspice peas;
• 12 tbsp. spoons 9% vinegar;
• 180 grams of salt;
• three liters of water.

Cooking method:

Preparation with mint and herbs

This easy recipe preparing the workpiece. Greens can be found in every garden. Even if there are no spices, they are replaced with others or removed completely. No sugar is added to the recipe, it is replaced peppermint. This herb, in addition to its sweetish taste, imparts spice and sophistication to the dish. Delicious pickling It will appeal to both children and adults.

Ingredients:

• 300−400 g squash;
• one liter of water;
• one teaspoon of salt;
• one horseradish leaf;
• a bunch of celery leaves;
• a bunch of mint;
• a bunch of dill;
• three bay leaves;
• five peppercorns.

Preparation:

1. Young squash are washed and placed in a pan.
2. Boil water and pour it over the vegetables.
3. Leave for 6 minutes. Then transfer them to cold water.
4. Make a brine: pour water and add herbs and salt to it.
5. Boil the marinade.
6. When the water boils, add vinegar and remove from the stove.
7. Take a liter jar. Place half the greens on the bottom and add pepper.
8. Large squash are cut, small ones are laid whole. Place the remaining greens on top.
9. Leave the jar to sterilize for 20 minutes.
10. Then the jar is sealed with a lid and cooled. Canning squash for the winter is very tasty and healthy.

Appetizer of squash “with mushrooms”

The neutral taste makes it possible to make vegetables “like mushrooms”. The preparation comes out rich and tender, reminiscent of milk mushrooms in taste.

Ingredients:

• 1.5 kg squash;
• 1−2 carrots;
• one head of garlic;
• half a glass of sugar;
• one tbsp. spoons of salt;
• a pinch of ground black pepper;
• half a glass of vegetable oil;
• half a glass of 9% vinegar;
• dill and parsley.

Preparation:

1. Shred squash and carrots into cubes.
2. Finely chop the greens and garlic.
3. Place the ingredients in a deep container, sprinkle with spices, salt and sugar.
4. Pour in vinegar.
5. Marinate for three hours.
6. Then they are placed in sterilized jars.
7. Sterilize for 10-15 minutes.
8. Then they roll up the lids, insulate them and leave them overnight to warm up.

When canning vegetables, they expect instant results, and not just results, but appetizing and juicy ones. Recipes for quick-cooking marinated squash will help you cope with this task. It's easy to quickly seal squash vegetables. Vegetables are cut into slices so that the marinade saturates them more quickly. They are also boiled together with the marinade. And finally, in no case exclude the blanching process.

Attention, TODAY only!