When we lived in Uzbekistan, we always prepared a lot of squash for the winter. They were twisted separately, and also made assorted, adding cucumbers, tomatoes, carrots and onions. They could have added young zucchini and cabbage. The preserved jars turned out to be very “cheerful” in color and were quickly eaten. You try two of all the vegetables, and the jar is already empty.
But here's what's interesting. While we lived there, we always bought small squash at the market. And until some time I couldn’t even imagine that they could grow big.
But when we moved to live in the Urals, I first saw large squash sold by grandmothers outside the store. It was their harvest grown in the garden. And when I once bought such large squash from my grandmother, she asked me: “Daughter, what are you going to do with them?”
I fried such large specimens then. And it turned out to be a delicious vegetable dish. But in order to preserve them small, I had to raise them myself.
Marinated squash is something! I consider them a delicacy. But not because they are difficult to pickle, but because to harvest them small, you need a fairly large growing space. I don’t have such a place, apparently, like those grandmothers at the store.
Therefore, I had to resort to a trick. I grow them a little larger than the small ones. And I cut it in half, and at that time I collect some squash small. That’s how I marinate, small ones whole, and larger ones in halves.
The main thing is that they are not overgrown. If they are overgrown, they won’t be as tasty and won’t crisp either. Because the seeds in the middle are already quite large, and when cooked, the middle becomes soft. So, when you pickle these delicious vegetables, pay attention to the size. Size matters here!
Pickled squash - preparation for the winter
We will need (the recipe is for a liter jar):
- squash - 500-600 g (depending on size)
- garlic - 5-6 cloves
- dill - 3 sprigs
- parsley - 2-3 sprigs
- horseradish leaf
- bay leaf - 2 pcs
- red hot pepper - piece
- allspice peas - 3-4 pcs
- black peppercorns - 10 pieces
- salt - 1 tbsp. spoon
- sugar - 1 tbsp
- vinegar essence - 0.5 teaspoon
Preparation:
2. While the jars are being sterilized, let’s prepare everything else. Wash the squash and cut off the stems. Also, use a sharp knife to cut out the dark place where the flower is attached on the opposite side.
3. Boil water, place the squash in it and blanch for 5 minutes.
4. Then take them out with a slotted spoon so that the hot water immediately drains, and place them in cold water for quick cooling. The squash should not become soft during heat treatment. Our task is that after opening the jar, they are dense and crispy.
5. Peel the garlic and cut each clove into two halves.
6. Place horseradish on the bottom of a clean and sterilized jar. From a large sheet you will need to cut a strip 3-3.5 cm thick.
7. Then put 1 bay leaf, all the peppers, and clove buds. Place a small piece of red capsicum, no more than 1 cm thick.
8. Also add half of the dill and parsley.
Dill sprigs can be replaced with dill seeds. Or you can add both! Once I have the seeds I add a couple of pinches. It makes a very flavorful marinade.
9. Now we put the squash themselves into the jars, the less space left in the jar, the better. So try to pack them as tightly as possible. Place the remaining bay leaf and parsley in the middle. And on top are sprigs of dill. Arrange the layers with pieces of garlic.
10. Pour water into the pan at the rate of 0.5 liters of water per liter jar. Let it boil. When it boils add salt and sugar. You need to calculate like this.
For a liter jar we will use half a liter of water, which means we need to add a tablespoon of salt and sugar. If you boil 1 liter of water, then add 2 tablespoons of salt and sugar, and so on.
11. When the water with sugar and salt boils, boil it for 5 minutes.
12. Pour vinegar essence into the brine. And immediately pour the marinade into the jars right up to the neck.
Or we pour the essence directly into jars of brine so as not to boil it. This is exactly what I do.
Immediately cover the jar with a sterilized lid.
13. Let stand for 5 minutes. At the same time, it will be good to rotate the jar from side to side so that there are no air bubbles left in it. But make sure that the lid does not open again.
To avoid scratching the table, it is better to place the jar on a towel.
14. Meanwhile, prepare a large saucepan. We line its bottom with gauze or cloth. Pour hot water, but not boiling water. And we put a jar of squash in it for sterilization. The water should reach the “shoulders” of the jar.
There are recipes where squash can be preserved without sterilization. But I'm not taking any chances. Over the years of my practice, squash have shown themselves to be quite capricious when preserved. That's why I always sterilize them now, just to be sure.
I feel sorry when so much work has been spent on growing and preserving, and the lid gets swelled and swells. And such a blank has to be opened and thrown away. And if you sterilize them just a little, then the jars last the whole year, and they can last longer. And nothing happens to them.
15. Sterilize a liter jar for 20 minutes. Two-liter - 40 minutes, three-liter - 1 hour.
Time is counted from the moment when the water in a large pan boils, that is, reaches 100 degrees. During sterilization, the water should constantly boil, but it should not boil and pour out of the pan.
Probably few people will screw squash into three-liter jars. But if someone decides to do so, then follow the temporary rules.
16. When the allotted time is up, remove the jar from the water using special tongs and screw the lid on with a seaming machine.
If you accidentally opened the lid when taking it out, you will have to repeat the procedure, but slightly reduce the time.
If such a moment occurs, then add boiling marinade to the jar and close the lid again. Then put the jar to sterilize again, but for 7-10 minutes.
17. When the jars are screwed on, turn them over and place them on the lid to cool. However, there is no need to cover them with a blanket or rug. The squash is very tender and we don’t want it to cook!
18. When the jars have cooled completely, turn them over again and place them in a cool, dark place for storage. Let them sit for one month to marinate as best as possible.
Pickled squash prepared according to this recipe stores well, the lids do not swell and the jars do not explode. The recipe has been tested over many years of practice.
Marinating them is not difficult at all. One liter jar takes approximately 35-40 minutes. If you make two jars, the time increases by only 10 minutes. That is, in an hour, you can marinate three or four liter jars.
But when in winter you open the jar and put delicious pickled squash on the festive table, it will be the most popular appetizer.
I always save a jar like this for New Years and Birthdays! And the plate with them is always the first to empty. And it shouldn’t be otherwise, bright yellow, small summer “suns” always remind us of summer, sun and warmth. Plus they turn out tasty and crispy.
Therefore, if you have summer cottages, plant several squash bushes. And be sure to marinate them for the winter, either whole or in pieces. You will then see for yourself how much positive they will bring you in winter.
I hope you will try this recipe for squash. And I wish that they turn out tasty and crispy for you!
Bon appetit!
Patisson is a vegetable that combines the properties of pumpkin and zucchini. This is an annual herbaceous plant. It has practically no pronounced taste or smell. When preparing squash for the winter, you can use the usual recipes that are used for zucchini.
Still, there are some peculiarities in the preparation of this vegetable. Cans should not be wrapped after hermetically sealed. They need to cool down as quickly as possible. If you overheat the product, the pieces will lose their shape, become soft and crumble.
When preparing assorted salads, the vegetable must be selected in a small size and placed whole. When cut, the taste is lost.
What are the benefits of squash? Benefits of the vegetable
Young vegetables contain a large amount of beneficial substances for the body. They contain fats, sugars, protein, and pectin. Sugar is presented in the form of fructose and glucose, which increases their absorption.
The composition includes vitamins B, E and ascorbic acid. Microelements included in the composition are copper, cobalt, aluminum.
The main feature of the vegetable is its low calorie content. Therefore, it is added to dietary dishes. Overweight people can eat fruits in unlimited quantities. Helps normalize metabolic processes in the body.
Scientists have proven that orange-colored squash can remove harmful cholesterol from the body. The lutein contained has antioxidant properties. Therefore, they are recommended for use by older people.
Juice from the fruit helps remove salts from the body, calms the nervous system and normalizes intestinal function.
In addition to the beneficial properties, there are some contraindications:
- It is not recommended to use for indigestion, as squash has laxative properties.
- The canned product is not recommended for use by children and people with gastrointestinal diseases and diabetes.
- Use with caution in people with hypotension.
Preparing the squash correctly
To make the preparation tasty and crispy, you must follow some preparation rules, namely:
- Choose small, fresh, slightly unripe specimens.
- For preparing salads and pickling, mature squash must be peeled. Wash and dry. Cut in half and remove the seeds, remove the skin using a paring knife.
- You can make jam or jam from overripe fruits.
- Young fruits do not need to be peeled. They must be washed well using a brush or sponge.
- The stalks must be cut off carefully, practically without touching the pulp.
- To obtain a crispy crust, the fruits must be blanched.
- To preserve color, place vegetables in cold water after blanching.
Preparation methods
Blanks can be prepared using different recipes. You can achieve maximum taste by adding other ingredients and changing the volume of the main vegetable.
Freezing for the winter
The freezing process has recently gained popularity. This easy method allows you to preserve the maximum amount of vitamins and minerals. The vegetable retains its taste and smell. When properly frozen, the consistency of the product remains virtually unchanged.
Freezing rules:
- Select squash that is slightly unripe, without scratches or other damage.
- Rinse well under running water. Brush rough parts of the skin.
- Blot excess moisture with a clean towel.
- Small specimens can be frozen whole.
- To make more efficient use of space, it is recommended to peel large ones and cut them into pieces.
- Arrange the squash in one layer on a plate and place in a quick-freezing chamber. Leave for a day. After this, pour into special plastic bags or food containers, close with a lid and place in the far compartment of the freezer. Good packaging will protect the vegetable from absorbing foreign odors.
- The name of the vegetable and the year of freezing must be indicated on the packaging.
- Some housewives use a different method. Before freezing, the vegetable is blanched in boiling water. For whole fruits, 7 minutes is enough. The pieces must be lowered for two minutes, placed in a sieve.
- Next, the fruits are immersed in water with ice cubes.
- After this, spread the vegetables on a towel or special paper. Allow to cool and dry. After this, freeze.
- If you immediately pour the workpiece into a bag and put it in the freezer, you can get one solid briquette. And this is not very convenient.
Spicy pickled
The vegetable is incredibly healthy. You can make an amazing winter snack from it, which will help diversify your everyday and holiday diet.
Required components:
- squash - how much will fit in a liter or two half-liter jars;
- onions - 2 pcs.;
- garlic - 3 cloves;
- favorite spices - cloves, pepper, bay leaf, dill and basil;
- water - 1 l;
- salt - 1 tbsp. l.;
- sugar - 1 tsp;
- vinegar - 70 ml.
Cooking method:
- Sort the squash and discard large and damaged specimens.
- Wash under running water.
- Boil water and place the whole squash there. Blanch for three minutes.
- Drain off any remaining liquid and cool.
- After this, pour into pre-steamed jars.
- Sprinkle the layers with onions and garlic.
- Place your favorite spices in jars.
- The next stage is preparing the ingredients.
- Fill the jars to the top with boiling marinade.
- Sterilize the workpieces for a few minutes.
- Next, cover with lids and seal tightly.
- Don't wrap it up. Turn over onto lids and wait until completely cool.
Marinated in vinegar sauce
Required ingredients:
- fruits - 10 pcs.;
- garlic - 1 clove;
- black pepper - 2 pcs.;
- vinegar - 3 tbsp. l.;
- sugar - 1 tbsp. l.;
- salt - 2 tbsp. l.;
- onions - 2 pcs.;
- favorite spices.
Cooking method:
- Wash the fruits and blanch for 5 minutes in boiling water. Drain the water and plunge the fruit into ice water.
- After cooling, divide into jars. If desired, you can cut into pieces.
- Layer with onions and garlic.
- Boil the vinegar mixture. Add all remaining ingredients and favorite seasonings to the water.
- Pour the marinade over the squash.
- A mandatory step is sterilization.
- After that, roll it up. There is no need to pre-marinate. The preparation will be infused and marinated for 2 months in a cool place.
Canned without sterilization
Ingredients for one 3-liter jar.
- main product;
- garlic - 3 cloves per 3 liters;
- dill umbrellas;
- peppercorns;
- horseradish root;
- water - 1.5 l;
- salt - 3 tbsp. l.;
- sugar - 3 tbsp. l.;
- vinegar - 5 tbsp.
Cooking method:
- Select young vegetables, rinse and place in a deep container. Fill with cold water. Soaking takes place for 4 hours.
- Next, drain the water and cut the fruits into slices or large cubes.
- Prepare three-liter jars.
- Line the bottom of the jar with herbs and add spices.
- Place the squash rings compactly.
- Boil a container of water and fill the jars to the top.
- Let the workpiece stand for 20 minutes.
- Next, close the jar with a special lid with holes and drain the water.
- Repeat the procedure again and soak in boiling water for 10 minutes.
- Pour water into the pan. Add salt and sweeten and wait until the crystals disappear completely.
- Pour vinegar into the jars and immediately fill with brine to the very top.
- Canned without prior sterilization. Let cool completely, turning upside down.
Pickled with cucumbers
This is a great appetizer for a feast.
For a three-liter jar:
- cucumber - 1.5 kg;
- squash - 600 g;
- greens from the garden;
- garlic - 2 cloves;
- brine 4.5 cups (for 1 liter of water 3 tablespoons of salt).
Cooking method:
- Select small cucumbers and wash thoroughly.
- Place a bed of greenery at the bottom of the jar.
- Add bay leaf, peppercorns, chopped garlic.
- Place cucumbers, alternating them with squash. For harvesting, it is necessary to select small specimens.
- Boil the brine in a separate container and pour into the jars.
- Drain the brine and repeat the procedure several times.
- After filling the third time, immediately roll up the jar.
Assorted cucumbers and tomatoes
Delicious and appetizing vegetables are obtained if you prepare an assortment of them.
Components:
- squash - 2 kg;
- tomato - 2 kg;
- cucumber - 2 kg;
- pepper - 1 kg;
- garlic - 3 heads;
- herbs and spices;
- vinegar - 10 tbsp;
- salt - 180 g;
- water - 3 l.
Cooking method:
- Hold three-liter jars over steam or fry in the oven.
- Wash all vegetables well and cut off spoiled parts. Cut large specimens into pieces.
- Soak vegetables, except tomatoes, for several hours in cold water.
- Drain the water and boil the squash in water for ten minutes.
- Cut the pepper lengthwise into large slices.
- Line the bottom of the jars with spices and herbs.
- The first layer is cucumbers.
- The second layer is whole or sliced squash.
- The third one is tomatoes.
- Place the last layer of bell peppers. It can be placed along the length of the can along.
- Lastly, place the dill.
- Add salt and vinegar directly into the jar.
- Pour boiling water to the very top.
- Boil the jars in a large vessel for an hour.
- Carefully remove the jars from the boiling water and roll up.
Lecho
Required ingredients:
- tomato - 1 kg;
- pepper - 800 g;
- squash - 800 g;
- sunflower oil - 1 tbsp.;
- vinegar - 125 g;
- granulated sugar - 3 tbsp;
- salt - 2 tbsp.
Step-by-step cooking instructions:
- Wash the pepper. Remove seeds and stems and cut into large strips.
- Squash, if overripe, can be peeled, seeded and cut into cubes.
- Puree the tomatoes using a blender.
- Place tomato puree in a stainless steel saucepan and bring to a boil. After boiling, add pepper and squash.
- Let it boil and add sugar, salt and butter.
- Lastly, add vinegar and boil.
- Distribute the workpiece into jars and sterilize for 20 minutes.
- Seal tightly.
Salad with onions and garlic for the winter
The preparations for this recipe turn out to be very fragrant - you will lick your fingers.
Products:
- squash - 1.5 kg;
- onions - 3 pcs.;
- carrots - 2 pcs.;
- garlic - 4 cloves;
- vinegar - ½ tbsp.;
- sugar - 1 tsp;
- salt - 1 tbsp;
- herbs and seasoning.
Cooking method:
- Grate small squash and carrots using a Korean carrot grater.
- Sweet peppers and onions, cut garlic into slices.
- Add all ingredients. Stir well to distribute the salt and seasoning.
- Let it brew for 4 hours.
- Place in jars, sterilize and seal tightly.
Crispy squash in jars
To cover the crispy squash, you need to cook them according to this recipe.
Required components:
- squash;
- garlic;
- greenery;
- spices.
For the marinade:
- water - 1 l;
- salt - 2 tbsp;
- sugar - 1 tbsp;
- vinegar - 6 tbsp.
Cooking method:
- Prepare the marinade by adding the indicated ingredients to water and boiling it.
- Place your favorite spices in pre-processed jars.
- Add chopped garlic.
- Fill the jars to the top with brine.
- Place in a water bath and let it boil.
- The pasteurization process should last 20 minutes.
- During sterilization, vinegar disappears from the jars, so you need to add a little of it to each jar.
- After cooling the cans, send them to a place for further storage.
Quick cooking option
A simple recipe for cooking vegetables quickly and tasty is to pickle them.
Components:
- squash;
- celery;
- horseradish;
- garlic;
- hot peppers;
- salt - 50 g per liter of water.
Cooking method:
- There is no exact dosage for the ingredients; when preparing, follow personal preferences.
- Place small squash in a pickling container, alternating with spices and herbs.
- Bring water to a boil and add salt
- Wait until completely cooled and pour the workpiece. The salting process takes place at a temperature of 20 degrees for two days.
- Further storage should be carried out in cool rooms.
- After 10 days, place the preparations in containers and store them in a cool place.
Squash like mushrooms
Thanks to its neutral taste, the vegetable can be given a mushroom flavor. Many guests will not even suspect anything, but will gobble up the fragrant “mushrooms” on both cheeks.
Components:
- squash - 1.5 kg;
- carrots - 2 pcs.;
- garlic - 5 cloves;
- sugar - ½ tbsp.;
- salt - 1 tbsp;
- ground pepper, bay leaf;
- vegetable oil - ½ tbsp.;
- vinegar 9% - ½ tbsp.
Cooking method:
- Cut the prepared vegetables into large pieces.
- Grind the greens and garlic in a chopper.
- Combine everything in a container, add sugar and salt.
- Season with spices and pour in vinegar.
- Marinate for three hours.
- Next, you need to put it in containers (pre-disinfected).
- Sterilize for 15 minutes.
- Seal tightly.
How to store
Storage of blanks without hermetically sealed closures should take place in the cold. The temperature should be constant and within 4 degrees.
Shelf life is from 6 to 10 months.
Hermetically sealed preservation, in compliance with all rules, can be stored even indoors. A storage room is perfect; it’s dark and there are no heating devices nearby. Ideal conditions for storing preserves are dry, well-ventilated, cool rooms. In high-rise buildings this is the basement. Some housewives successfully store containers on the balcony in special insulated boxes. The main thing is that the balcony does not freeze in severe frosts. Rate the article.
The closest relatives of squash are zucchini and pumpkin. You can prepare squash for the winter using the same recipes that have been tested on zucchini - success is guaranteed. But there are also some differences. For example, it is not advisable to wrap upturned cans after rolling; moreover, they should be cooled as quickly as possible (not in a draft!). Overheated squash becomes flabby and tasteless. If you are preparing an assorted salad, try to choose the smallest squash, placing them whole in jars - the preparation will look very elegant. In addition, cut squash loses much in taste.
Before canning, wash the squash thoroughly, paying particular attention to the ribbed edges. It is not necessary to remove the skin; the squash’s skin is tender. Using a sharp knife, cut off the “butt” and the place where the stem is attached, making circles with a diameter of no more than 2 cm. Before putting the squash in jars, be sure to blanch it in boiling water for 5-7 minutes, and then dip the squash in cold water to which ice has been added.
It is better to preserve small squash whole, while large ones can be used in preparing salads, snacks and even jam and compote. “Culinary Eden” shares with you some recipes for canning squash for the winter.
Pickled squash
Ingredients for a 1 liter jar:
600 g squash,
1 horseradish leaf
50 g dill,
1 bunch of parsley and celery,
2 bay leaves,
2 cloves of garlic,
1 pod of hot pepper,
spicy spices (cloves, black peppercorns, etc.) - to taste,
about 400 ml of marinade.
For the marinade:
400 ml water,
20 g sugar,
20 g salt,
50 ml 9% vinegar.
Preparation:
Blanch small squash in boiling water for 5 minutes, cool. Chop the greens quite coarsely. Prepare the marinade: boil water with salt and sugar, let simmer for 15 minutes, pour in vinegar. Place spices and herbs at the bottom of the jars, then place the squash tightly, pour boiling marinade over it and set to sterilize for 12 minutes. Roll it up and turn it over.
Salted squash
small squash,
small sweet pepper,
cloves of garlic,
3-5 small pink tomatoes,
2-3 small cucumbers,
cherry and currant leaves.
Spices:
1 g citric acid,
2 pcs. carnations,
3 bay leaves,
5 black peppercorns.
Brine:
1 liter of water,
50 g salt,
30 g sugar,
1 tbsp. 9% vinegar.
Preparation:
Place spices and citric acid, cucumbers at the bottom of the jar, then fill halfway with squash, pepper, garlic, currant and cherry leaves, place tomatoes on top. Boil the brine, pour over the vegetables and set to sterilize for 25 minutes.
You can salt squash both in barrels and in glass jars. Squash for pickling should have dense flesh and delicate skin, not overripe, with poorly developed seeds. Before salting, they need to be washed, pricked with a wooden toothpick in many places, and the tops cut off so that a circle with a diameter of 1-2 centimeters is formed. Place the prepared squash in rows, tightly one to the other, placing spicy herbs (horseradish, dill, celery, parsley, currant and cherry leaves) between them. Add spices (dill seeds, peppercorns, garlic). Prepare brine (60-80 g of salt per 1 liter of water) and pour into a container with squash. Store in a cool place.
Pickled squash
Ingredients:
1 kg small squash,
10-15 black peppercorns,
4 bay leaves,
4 things. carnations,
4-5 cloves of garlic,
horseradish leaves,
dill umbrellas.
Marinade:
1 liter of water,
50 g salt,
25 g sugar,
1 tsp 70% vinegar.
Preparation:
Blanch the squash for 5 minutes in boiling water, then plunge into ice water. Boil the marinade. Place spices and squash in sterilized jars, pour hot marinade and roll up.
Canned squash
Ingredients for a 3-liter jar:
10 sprigs of parsley,
2 leaves of horseradish,
5-7 cherry leaves,
10 currant leaves,
1 head of garlic,
2 bay leaves,
5 peas of allspice,
6-7 black peppercorns.
For filling:
3 tbsp. salt,
1 tbsp. Sahara,
3 tbsp. 9% vinegar.
Preparation:
Place spices in the bottom of a 3-liter jar. Place small squash of approximately the same size tightly in a jar, pour boiling water over it and let stand for 10 minutes. Drain the water and add a new portion of boiling water. Let stand for another 5 minutes, drain the water into a saucepan, add salt and sugar, boil and pour over the squash. Add 3 tbsp to each jar. vinegar and roll up.
Marinated squash with mint
Ingredients for marinade:
1 liter of water,
10 g salt,
3 g 70% vinegar,
6 g horseradish leaves,
6 g celery greens,
10 g dill,
3 g fresh mint,
bay leaf, peppercorns - to taste.
Preparation:
Wash small squash, blanch in boiling water for 5-7 minutes, then plunge into ice water for 4 minutes. Place chopped herbs, salt and vinegar in the marinade water and boil. Place the greens at the bottom of the jars, add bay leaves and peppercorns and fill the jar with the prepared squash. Cover with herbs on top, pour in the marinade and set to sterilize for 10-20 minutes (depending on the capacity of the jars).
Assorted salad with squash in jelly
Ingredients for a 3-liter jar:
small squash, tomatoes, onion sets, gherkins,
1 tbsp. vegetable oil,
3-5 black peppercorns,
1 liter of water,
1 tbsp. salt,
2 tbsp. Sahara,
250 ml 9% vinegar,
3 tbsp. gelatin.
Preparation:
Wash the vegetables, dry them and place them in sterilized jars. Pour 3 tbsp into each jar. vegetable oil and add peppercorns. Soak gelatin in cold boiled water. Prepare the marinade: boil water with salt and sugar, let simmer for 3 minutes. Dilute gelatin with hot marinade, stir and add vinegar. Pour vegetables into jars, cover with lids and sterilize for 20 minutes. Roll it up.
Assorted salad with squash
Ingredients:
3 kg squash,
500 g carrots,
500 g onions,
5-6 pcs. sweet pepper,
5-6 heads (not cloves!) of garlic,
2 tbsp. with a pile of salt,
1 stack Sahara,
1 stack 9% vinegar,
1 stack vegetable oil,
1 tbsp. ground black pepper,
2-3 pods of hot pepper,
1 packet of Korean carrot seasoning,
1 bunch of cilantro,
1 bunch of parsley,
1 bunch of dill.
Preparation:
Grate the squash and carrots on a Korean carrot grater, grate the onions and peppers into half rings. Grind the garlic using a press, chop the greens. Mix all ingredients and leave for 3 hours. Then mix again and fill sterilized jars with salad. Cover with lids and sterilize for 12 minutes. Roll it up and turn it over.
Squash stuffed in pumpkin. Cut small squash in half and remove the seed chamber. Prepare minced meat from parsnip roots, carrots, parsley, celery: finely chop, add chopped onion and simmer in vegetable oil. Add salt and mix. You can add a little greenery. Stuff the squash, place them in a cleaned hollow pumpkin and fill with brine (per 1 liter of water - 60 g of salt, 50 g of sugar). Place in a cool place.
Squash caviar
Ingredients:
4.5 kg squash,
1 kg carrots,
500 g onions,
500 g tomatoes,
500 g sweet pepper,
70 g tomato paste,
80 g sugar,
70 g salt,
70 g 9% vinegar,
vegetable oil.
Preparation:
Cut the prepared squash into strips and simmer in a deep saucepan for about an hour until the liquid evaporates. Meanwhile, fry the onions and carrots in vegetable oil until golden brown. After the squash is stewed, add carrots and onions, chopped peppers and tomatoes, salt and sugar and simmer, stirring, for about 45 minutes. Pour in the vinegar, stir and place in jars. Roll it up, turn it over, wrap it up.
Squash with cabbage
Ingredients for marinade:
2 liters of water,
3 stacks Sahara,
2 stacks 3% vinegar,
2 stacks vegetable oil,
4 tbsp. salt.
Preparation:
Peel white cabbage and squash, cut into slices and blanch in boiling water for 5 minutes, then immediately plunge into ice water. Place cabbage and squash in sterilized jars, pour hot marinade and cover with a plastic lid. Once cooled, store in the refrigerator.
Appetizer of squash and carrots
Ingredients:
3 kg squash,
500 g carrots,
500 g onions,
2 heads of garlic,
1 stack Sahara,
1 stack 7% vinegar,
1 stack vegetable oil,
3 tbsp. salt.
Preparation:
Grate the squash and carrots on a coarse grater, cut the onion into half rings. Pass the garlic through a press. Combine all ingredients, mix and leave for 2 hours. Then mix again and place in sterilized jars. Let it sterilize for 50 minutes from the moment it boils. Roll it up and turn it over.
Stewed squash appetizer
Ingredients:
1 kg squash (or a mixture of squash, zucchini and pumpkin),
500 g tomatoes,
200 g of greens and parsley roots,
200 g onions,
200 ml water,
vegetable oil, vinegar, salt - to taste.
Preparation:
Cut vegetables and roots into not too small pieces. Place in a bowl or deep pan, add water and simmer for about 40 minutes from the moment it boils. Pour in vegetable oil, salt, add vinegar and boil for another 5 minutes. Immediately place in sterilized jars and seal.
Squash salad with sweet peppers and tomatoes
Ingredients:
2 kg squash,
1 kg sweet pepper,
1 kg of tomatoes,
50 g garlic,
carnation,
cinnamon,
Bay leaf,
black and allspice peas,
cherry and currant leaves, 9% vinegar - to taste.
For filling:
1 liter of water,
35 g salt,
50 g sugar,
3 g citric acid.
Preparation:
Finely chop the squash and bell peppers, pass the garlic through a press, cut the tomatoes into slices. Place spices in sterilized jars, layer them with tomatoes, a mixture of squash, sweet peppers and garlic. Pour 1 tsp into each liter jar. vinegar and pour hot brine over the vegetables. Set to sterilize: 0.5-liter - 25 minutes, 1-liter - 30 minutes. Roll it up.
Squash salad with garlic
Ingredients:
4 kg squash,
2 heads of garlic,
100 g salt,
100 g sugar,
100 g vegetable oil,
100 g 9% vinegar,
1 bunch of parsley.
Preparation:
Cut the young squash into thin slices, and also cut the garlic very thinly. Add chopped parsley, salt, sugar, vegetable oil, vinegar, mix and place in sterilized 0.5-liter jars. Let it sterilize for 20 minutes. Roll it up and turn it over.
Assorted vegetables with squash
Ingredients for a 3-liter jar:
½ squash,
1 onion,
4 cloves of garlic,
½ carrot
1 large thick-walled sweet pepper,
5-7 small cucumbers,
5-7 cherry tomatoes,
1 young zucchini,
10 black peppercorns,
2 bay leaves,
3 buds of cloves,
2 tbsp. salt,
4 tbsp. Sahara,
½ cup 5% vinegar.
Preparation:
Cut the squash into slices, carrots and zucchini into slices, cut the onion and sweet pepper into 4 parts. Place spices and seasonings, sugar and salt at the bottom of sterilized jars, arrange assorted vegetables on top and pour boiling water over them. Let it sterilize for 15 minutes from the moment it boils. You can add cauliflower or broccoli florets to this salad, it will turn out very elegant.
Compote of squash and cherry plum
Ingredients for a 3-liter jar:
1 kg squash,
1 kg cherry plum,
2 stacks Sahara.
Preparation:
Place the peeled and chopped squash into 3-liter jars, filling them approximately halfway, and place the cherry plum on top in a third of the jar layer. Add sugar, pour boiling water and place the jars to sterilize for 20 minutes from the moment of boiling. Roll it up and turn it over.
Squash jam
Ingredients:
1 kg squash,
1 kg sugar,
500 ml water.
Preparation:
Wash the squash, cut it, remove the seeds and cut into large pieces. Soak them in cold water for 5 hours, then drain in a colander. Pass the dried squash through a meat grinder. Boil syrup from sugar and water, put squash in it, stir and cook until tender (that is, until a drop of syrup spreads over the surface of the plate).
Happy preparations!
Larisa Shuftaykina
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.
Useful properties of the vegetable
The unusual appearance brought the vegetable to the first stages in cooking and canning. It has an attractive appearance and is rich in 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 healthiest feature of the product is its calorie content. 100 grams contain 19 kcal. However, due to its fiber and carbohydrate content, the vegetable is very nutritious. Nutrients are stored for a short period; after two weeks after flowering, vegetables lose them and are unusable. 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 tasty squash recipes.
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:
- Blanch the washed young vegetables for 5 minutes. To make them crunchy after blanching, they are also cooled in cold water for 5 minutes.
- 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.
- 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:
- The squash is cut into slices.
- The carrots are peeled and cut into rings.
- Place spices in a jar: three cloves of garlic, eight cloves, horseradish leaves, dill. Vegetables are placed on top of them.
- Boil plain water and pour the ingredients into the jar. Close the lid loosely and leave for 15-20 minutes.
- 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.
- 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:
- Squash and apples are washed and destemmed and cut into 2 or 4 pieces.
- Throw a clove of peeled garlic, herbs, and peppercorns into a sterilized container.
- Place vegetables in a jar, alternating layers with fruits.
- Greens and hot peppers are placed on top.
- The marinade of sugar and salt is boiled.
- Add vinegar and immediately pour into jars.
- 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, a half liter jar, red pepper. The heat will be pleasant with an apple flavor, because the recipe uses apple cider vinegar.
Preparation:
- 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.
- Spices are placed in a sterilized jar, horseradish, currant leaves, an umbrella of dill and cut hot pepper are added.
- Add salt.
- Cut the squash and place it in a spice jar. Then pour boiling water over it.
- Pour 9% vinegar on top.
- Sent for sterilization, closing the lid. This procedure can also be done in the oven at 120 degrees for 20 minutes.
- They take out the jar. The spicy appetizer is 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 a three-liter jar.
Preparation:
- Prepare the vegetables: wash them, pull out excess greens and stems and dry them.
- 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.
- Squash and cucumbers are placed on top of the spices.
- 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 of vinegar essence. Pour the mixture into a jar.
- Sent to sterilize for 10 minutes.
- 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:
- Sterilize the jar, put two cherry leaves, two dill umbrellas, and three cloves of garlic into it.
- 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.
- The zucchini is not peeled, but is certainly cut into rings.
- The squash is washed. If the big ones are cut. Place the ingredients in a jar.
- 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.
- The jars are closed with lids and placed in a pan of water for sterilization. This procedure lasts 30 minutes.
- 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:
- Blanch the squash and put it in a jar.
- The washed tomatoes are also placed there.
- 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.
- The recipe is without sterilization, so you simply pour hot brine into jars and roll up the lids. Wrap in a warm blanket until cool.
Vegetable mix
Assorted vegetables are a beautiful appetizer. 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 is an easy recipe for preparing the preparation. 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; peppermint replaces it. This herb, in addition to its sweetish taste, imparts spice and sophistication to the dish. The delicious pickling 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:
- Young squash are washed and placed in a pan.
- Boil water and pour it over the vegetables.
- Leave for 6 minutes. Then transfer them to cold water.
- Make a brine: pour water and add herbs and salt to it.
- Boil the marinade.
- When the water boils, add vinegar and remove from the stove.
- Take a liter jar. Place half the greens on the bottom and add pepper.
- Large squash are cut, small ones are laid whole. Place the remaining greens on top.
- Leave the jar to sterilize for 20 minutes.
- 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:
- Shred squash and carrots into cubes.
- Finely chop the greens and garlic.
- Place the ingredients in a deep container, sprinkle with spices, salt and sugar.
- Pour in vinegar.
- Marinate for three hours.
- Then they are placed in sterilized jars.
- Sterilize for 10-15 minutes.
- Then they roll up the lids, insulate them and leave them overnight to warm up.
When canning vegetables, they expect an instant result, and not just a result, but an appetizing and juicy one. 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.
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