Pickled squash is a delicious recipe for preparing squash for the winter. Marinated squash: quick and tasty recipes

Squash for the winter: salads, pickles, caviar and other recipes

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Squash makes good blanks for the winter: they can be salted, pickled, rolled into jars as caviar or salads. Except taste qualities, this vegetable has a beneficial effect on the body. It is rich in vitamin C, dietary fiber, lutein and pectin. One hundred grams of the product contains only 20 kilocalories, which makes this vegetable a must in the diet of people watching their figure.

Ingredients for winter squash recipe:

Patissons	4.5 kg
Tomatoes (fresh)	1.5 kg
Bulb onions	1 kg
Carrot	1 kg
Garlic (cloves)	5 pieces.
Bulgarian pepper)	1 kg
Parsley dill	1 bunch
Seasonings	(taste)
Pepper (hot)	3 pcs.
Granulated sugar	75 g
Salt	4 tablespoons
Sunflower oil	250 g
Vinegar (apple)	50 ml

At the first stage, you need to prepare the vegetables: peel them (all except the bell pepper) and cut them with a knife. Cut the squash into fairly thick slices - 1 cm, carrots into slices, bell peppers into four parts. Fry the onions until they acquire a golden color; Fry the squash in another frying pan until they become soft. Carrots with bell pepper Fry separately until golden brown. Through a meat grinder (a grill with medium-sized holes is used as an attachment), grind the carrots, bell peppers, onion, squash (prepared earlier), garlic, tomatoes, hot peppers, parsley, dill and seasonings. Next, you need to prepare the jars and lids for rolling: wash the jars and thoroughly sterilize (in the oven for about twenty minutes), also wash and sterilize the lids. After cranking the vegetables, salt them and pour Apple vinegar, season with spices, bring to a boil and cook for five to seven minutes. Roll up the boiled caviar.

Caviar in a slow cooker

Ingredients:

First, sterilize the jars and lids. Next, prepare the vegetables. Peel squash, carrots, Green pepper(only from seeds and core). Next, you need to cut the vegetables: squash - into medium cubes, carrots - into small slices, green peppers into 5-6 longitudinal pieces. Wash the tomatoes and cut into slices.

Fry squash and carrots in sunflower oil in a slow cooker, stirring constantly. Next, add to the already slightly fried vegetables Bell pepper, continuing to stir.

Add tomatoes next Bay leaf, then season with salt and black pepper. In the multicooker, set the “Stew” mode. After 20 minutes, check if the carrots are ready. Roll up the finished caviar. The perfect dish for a winter menu!

Squash for the winter in Korean

Ingredients:

The first stage is to prepare the vegetables: wash them and cut them correctly. Cut off the sides of the squash, then grate them and the carrots using a Korean carrot grater. Cut the pepper and onion into half rings. Add chopped garlic, sugar to the vegetables. sunflower oil, salt, spices, herbs, vinegar. Set aside this mixture. After three hours, put into jars, sterilize for a quarter of an hour and roll up.

Squash, marinated in pieces

Ingredients:

Wash the carrots and squash and cut into large circles or rings. Peel the garlic, prepare jars for sealing (sterilize).

Next, place the vegetables in jars, add seasonings and herbs. Pour boiling water into the jars (so as to completely cover the vegetables) for fifteen minutes. Then pour the infused water into one pan, add salt and sugar. Boil this water and pour it back into the jars. Add vinegar to all jars (one tablespoon per jar) and roll them up. Then turn over and let cool completely.

Squash like mushrooms: a simple preparation recipe

Ingredients:

First you need to prepare the vegetables: rinse and peel (except for the peel, if there are large seeds, remove the core). Next, cut the vegetables into small pieces. Also wash and chop the greens. Peel and chop the garlic. Mix vegetables, herbs and garlic, season with salt, sugar, ground pepper, pour in vinegar and sunflower oil. Next, mix everything in one bowl.

In this state, vegetables should be marinated for 3 hours at room temperature. To check, you need to look: they will release juice.

Sterilize the jars in advance and after 3 hours place well-pickled vegetables in them. Cover the jars with lids and place in warm water to boil. Then cook for ten minutes.

After the specified time, remove the jars from the water, roll them up and turn them over.

After a day, the jars can be put away in a place to store seams for the winter.

Recipe for preparing vegetables without vinegar

Ingredients for the recipe for a 3 liter jar:

First, sterilize the jars. At the bottom of each of them, carefully place dill, currant and cherry leaves, horseradish, bay leaf and garlic.

Place the vegetables in jars and pour boiling water over them so that the water completely covers the vegetables. Allow the jars to cool to room temperature. After this, drain the water from all the cans into one large saucepan where to add salt and sugar. Boil the brine and pour back into the jars. Then add acetylsalicylic and citric acid. Roll up the lids and chop until the acid dissolves. Then turn the jars over and ensure they remain warm. A great winter snack.

The unusual shape, fancy name and rather neutral taste have led to the fact that winter squashes are not as popular in our country as their cultivated counterparts - zucchini and cucumbers. And in vain! Unlike cucumbers, squash is not so demanding in watering, and they are distinguished from zucchini by their more tender pulp and crispy crust. On top of everything else, preparing squash for the winter is a pleasure - fast, simple and very tasty. It’s also hard to complain about the variety of recipes for squash: both pickled and canned in jars, and with the addition of other vegetables. Just lick your fingers! Also, squash for winter can be prepared with or without sterilization. You will find many recipes for preparations with photos of the most underrated pumpkin - squash - in our article today.

Squash for the winter in jars - a delicious recipe with step-by-step photos

The simplest, but at the same time one of the most delicious recipes for preparing squash for the winter is marinated squash in jars. They are prepared with the addition of bell pepper and a large amount of aromatic spices, so they end up acquiring a very rich and intense taste. Find out how to prepare delicious squash in jars for the winter from the step-by-step recipe below.

Ingredients for a delicious recipe for squash in jars for the winter

• squash - 1 kg
• bell pepper - 5-6 pcs.
• onions - 4-5 pcs.
• hot pepper - 2 pcs.
• basil - 6 pcs.
• lemon - 1 pc.
• bay leaf - 6 pcs.
• cloves - 6 pcs.
• vinegar - 100 ml.
• salt - 2 tbsp. l.
• sugar - 250 gr.
• greenery

Instructions for a recipe for delicious winter squash in jars

1. This recipe is very simple. First, wash all the vegetables thoroughly. Then peel the onion and cut into rings. If the onions are very large, then it is better to cut them into half rings.
   
2. Cut the squash into small cubes. Young fruits that do not even need to be peeled and seeds are best suited for pickling.
   
3. Then cut the bell pepper into medium rings and finely chop the hot pepper. We also cut the lemon along with the zest into rings of medium thickness.
   
4. Place greens at the bottom of a sterilized jar - a couple of sprigs of parsley and basil. Then add one slice of lemon.
   
5. Then add a couple of pieces of hot pepper and 3-4 slices of bell pepper.
   
6. Then fill the jar with squash. Add bay leaf and cloves.
   
7. Let's move on to preparing the marinade: bring the water to a boil, add sugar, vinegar and salt. Boil for 5 minutes and remove from heat.
   
8. Fill our jars with squash to the top with marinade.
   
9. Cover with sterile lids and place in a water bath for sterilization. The sterilization time for half-liter jars is 10 minutes.
   
   

   On a note! Be sure to line the bottom of the pan with a kitchen towel to prevent the jars from bursting during sterilization. Also pour hot water into the pan so that there are no temperature changes.

10. After sterilization, carefully remove the jars of pickled squash for the winter from the pan, wipe it and close it with a can opener. Then turn it upside down and wrap it in a warm cloth until it cools.
    

Winter squash with finger-licking zucchini, recipe step by step

For the winter, squash can be successfully marinated with other vegetables, such as zucchini. This option is just a godsend when you need to roll up the remains of the harvest for the winter. different cultures. This recipe for squash with zucchini for the winter, called “Finger-licking”, has a rich and interesting taste. Find out how to prepare pickled squash with zucchini for the winter “You will lick your fingers” from the step-by-step recipe below.

Necessary ingredients for squash with zucchini for the winter “You will lick your fingers”

• squash - 1 kg
• zucchini - 1 kg
• garlic - 5-6 cloves
• bay leaf -2-3 pcs.
• peppercorns - 4-6 pcs.
• cloves - 2-3 pcs.
• vinegar - 100 ml
• sugar - 150 gr.
• salt - 2 tbsp. l.
• greenery

Instructions for preparing squash with zucchini for the winter “You will lick your fingers”

1. Cut the washed vegetables into cubes. Squash and zucchini for this recipe must be young, so we will not peel them. But if you plan to can ripe fruits, then be sure to peel them and remove seeds.
2. We peel the garlic and lightly press it with the flat side of the knife so that it better imparts its taste and aroma to our preparation for the winter.
3. We put herbs on the bottom of sterile jars - a couple of sprigs of fresh parsley, a little dill, basil.
4. Add garlic and spices. Then fill the jars to the top with vegetables, alternating a layer of squash and zucchini.
5. Fill with boiling water and cover with lids. Let it brew for 5-7 minutes. Afterwards, pour the water back into the pan and cook the marinade: after boiling, add sugar and salt, pour in vinegar. Boil for literally five minutes and remove from heat.
6. Fill the jars with the preparations with boiling brine and seal them. This heat treatment is quite sufficient and the recipe does not require additional sterilization.

Pickled squash for the winter like mushrooms, step-by-step recipe

Squash, like zucchini, has a fairly neutral taste and tender flesh, which allows, for example, to marinate them “like mushrooms.” False mushrooms are usually made from zucchini or blue zucchini, but with squash this preparation turns out much juicier and more tender. Pickled squash for the winter tastes like mushrooms ( step by step recipe further) resemble milk mushrooms.

Necessary ingredients for squash marinated like mushrooms for the winter

• squash - 3 kg
• carrots - 2-3 pcs.
• garlic - 1/2 cup
• sugar - 1 glass
• salt - 2 tbsp. l.
• black ground pepper- 1 tsp.
• vegetable oil - 1 cup
• vinegar - 1 glass
• dill and parsley

Instructions for the recipe for pickled squash with mushrooms for the winter

1. We cut the squash into small cubes, cut the carrots into thin rings, chop the greens and garlic.
2. Let's lay it all out vegetable preparations Add spices, sugar and vinegar to the pan. Salt and leave for 3 hours to marinate.
3. After three hours, place the prepared pickled salad in clean jars. Place in a water bath and sterilize for 15 minutes.
4. Close with a can opener and turn over. Let it cool under a warm blanket.

How to cook salted whole squash for the winter without sterilization, recipe

Small “milk” squash can be salted whole for the winter without sterilization. Such salty snack tastes like canned cucumbers or winter squash. Find out how to cook whole salted squash for the winter without sterilization from the recipe below.

Necessary ingredients for salted squash without sterilization for the winter

• squash - 2 kg
• dill - 100 gr.
• celery root - 30 gr.
• garlic - 3-4 pcs.
• hot peppers
• horseradish leaves

Instructions on how to cook whole squash for the winter without sterilization

1. Place clean squash mixed with spices in a non-enamel bowl.
2. Cook the brine at the rate of 60 grams of salt per 1 liter of water.
3. Pour hot brine over the squash. Cover with a large plate or lid and press down.
4. Leave the squash for salting for 10 days. The finished snack can be transferred along with the brine into clean jars and stored in the refrigerator.

Squash caviar for the winter, video recipe

Winter squash caviar tastes very much like “overseas” eggplant. This delicious preparation is prepared as quickly and simply as squash for the winter with mushrooms, and in terms of its taste it can easily claim the name “Finger-licking good”. Unlike many salted and some pickled squash in jars, this recipe does not require additional sterilization.

A culture from the pumpkin family, which has fruits of an original shape, came to Europe from Latin America and immediately liked it for its taste and versatility. The vegetable is present in many culinary recipes; in terms of the number of useful components, it significantly exceeds the well-known zucchini.

For the winter, squash can be pickled and preserved. In combination with other ingredients, the fruit produces original dishes, which are valued for their taste, saturate the human body with essential substances.

What are the benefits of squash? Vegetable advantage

Pumpkin, as the plant is called for its bizarre shape of the fruit, is rich in mineral salts, fiber, and contains starch and pectins.

The pulp of squash contains trace elements in the form of:

• titanium and zinc;
• phosphorus and molybdenum;
• copper and potassium;
• calcium and aluminum.

The fruits contain nicotinic and ascorbic acid, carotene, tocopherol, vitamins of groups A, D, B. 100 grams of the vegetable contain less than two dozen calories, it is used in various diets.

The fruit is valued and given a name that is translated from French, like a pie, not only for its pulp, but also for its rich seeds:

• lecithin and proteins;
• glycosides and resins;
• saturated acids.

When consumed, squash juice acts as an antioxidant, normalizes intestinal function, improves vision, and calms the nerves. The pulp of the vegetable contains lutein, due to which:

1. Metabolism accelerates.
2. Cholesterol is removed.
3. The functioning of the liver and kidneys is normalized.

Vitamin A and tocopherol moisturize and smooth the skin, restore its elasticity, strengthen nails, and restore shine to hair.

In alternative medicine, squash is used to treat gastritis and heal stomach ulcers. The juice of the fruit eliminates swelling and constipation, wounds on the mucous membrane and skin. The seeds have a beneficial effect on the condition of the gallbladder and improve the functioning of the liver.

The fiber contained in squash helps cure obesity, cleanse the body of toxins and excess water, normalize the sugar percentage, accelerate lipid metabolism.

Preparing the squash correctly

Not all housewives know how to prepare vegetable dishes and how healthy they are; not everyone knows which fruit is suitable for preparing for the winter, or how to bake it in the oven. The delicate skin of young squash does not need to be peeled; Mature fruits have a hard rind that needs to be cut off. An overripe vegetable is used as a pot for meat, mushrooms, and as a decorative decoration.

Squash with a diameter of about 4 centimeters are suitable for preparing dishes; those with a larger size are also suitable for stuffing.

The vegetable is washed, dried, and the stalk is removed. To fry, cut it in half and separate the slices. Whole squash is marinated and stuffed. For canning, they are first blanched and then cooled in ice water.

Harvesting methods

You can saturate your body with the beneficial components present in pumpkin even in winter. Housewives have their own culinary recipes, according to which they make preparations for long-term storage. Most vitamins and microelements remain in dried squash. The washed young fruits need to be washed, the stalk removed, cut into rings up to 3 centimeters thick, which are laid out on a baking sheet and left in the sun.

The process is significantly accelerated if you place the squash in the oven with the door open or in an electric dryer.

The temperature in the cabinet is set at 50 degrees. Slices of fruit are stored in a bag treated with a salt solution.

Vegetables are prepared for the winter in other ways:

• freeze;
• salt;
• canned;
• pickled.

Close the squash in jars, in the form of salads, along with peppers and tomatoes, garlic and dill. From the fruits it turns out delicious jam, aromatic compote with the addition of cherry plum, nutritious caviar.

Freezing for the winter

You can prepare squash, which will be stored until next summer, without rolling it into jars, without boiling it, or pouring it with a salty solution. Processing the fruit does not take much time, and the useful components remain.

The plate pumpkin is cut around the edges, frozen in rings, blanched in boiling water for up to 6 minutes, after which it is transferred to ice water, then dry it by spreading it on cloth or paper.

Whole fruits are placed on a tray, rings are placed in a special bag. They will last in the freezer until summer, until new vegetables ripen.

Spicy pickled

Many housewives prefer other ways of storing squash, which can be consumed as a snack or ready-made dish.

Pumpkin is marinated with other vegetables, alone or with herbs. The taste depends on what is taken as additional ingredients. Sugar and salt are always present.

Using the following recipe, you can get delicious pickled squash. For this you need the following ingredients:

• whole fruits – 0.5 kilograms;
• parsley – 4-5 grams;
• hot pepper – 1 piece;
• Bay leaf;
• horseradish - 2 grams;
• dill - a bunch;
• clove of garlic.

Vegetables should be washed well, immersed in boiling water for 5 minutes and placed in water with ice. Large fruits must be cut into pieces.

To get the marinade, take:

• vinegar – 5 grams;
• salt – 1/3 cup;
• sugar – 2 large spoons.

These ingredients are placed in one liter of water: cinnamon, cloves, several peas of hot and allspice, parsley root, a clove of garlic, roots and chopped herbs, vinegar is poured in. The marinade must be brought to a boil and removed from the stove.

It is necessary to sterilize liter glass jars, spices are poured into the bottom of them, horseradish leaves are placed, squash fruits are placed tightly on them and the prepared hot solution is poured over them. Vegetables in the marinade are placed under the lid on the fire for sterilization. After rolling, the containers are quickly cooled so that the taste of the fruit does not deteriorate and the pulp does not lose its density.

Marinated in vinegar sauce

For preparations for the winter, unripe squash is taken that has been in the refrigerator for no longer than 5 days. Ripe fruits are only suitable for caviar. Squash stores well and does not lose its taste and nutrients if you marinate it in vinegar. In a half-liter jar, small vegetables prepared according to this recipe look very original:

• 350-400 grams of young fruits;
• salt and dill - 5 grams each;
• garlic – 2 cloves;
• vinegar - 3 teaspoons.

The squash should be cleared of soil, washed with running water, the stalks cut off and placed in boiling water, where it should be blanched for about 5 minutes.

Chopped greens are placed on the bottom of the jar, whole small fruits and larger squash divided into parts are placed on top. To obtain the marinade, add 1 teaspoon of salt to half a liter of water and boil, adding vinegar. The hot solution is poured into jars of vegetables, which are sterilized for up to 8 minutes. After the containers are cooled, they are placed with the neck down, checking whether they close well.

Canned without sterilization

In addition to drying, freezing and pickling, there are other ways to prepare pumpkin fruits for the winter. Canned squash serves as an excellent snack and decorates festive table. They can be prepared without sterilization using the following ingredients:

• young fruits – 800 grams;
• bay leaf - 3 pieces;
• garlic – 4 cloves;
• sugar and salt - 5 grams each;
• white pepper – 8-10 peas;
• vinegar - 1.5 tablespoons;
• star anise – 2 flowers;
• cumin seeds - a pinch.

The squash should be washed, stemmed, and blanched for up to 5 minutes. You need to put herbs, spices and horseradish at the bottom of a sterilized jar, put fruits on top, add salt and sugar, pour vinegar and boiling water. The containers are rolled up and, after cooling, placed in the pantry, or even better, in the cellar or basement.

You can preserve squash with other vegetables.

Pickled with cucumbers

Juicy and aromatic appetizer for fish and meat dish obtained from a plate pumpkin in a week. Fresh herbs are used as the main ingredients for squash. Vegetables are fermented warm and stored in the refrigerator for about a year. Gives a spicy and pungent taste a large number of spices Based on the recipe, you need to take:

• squash - 200 grams;
• cucumbers – 0.5 kilograms;
• greenery;
• garlic;
• hot pepper - pod.

The brine is prepared at the rate of 4 tablespoons of salt per liter of boiling water.

At the bottom of the jar you need to put currant leaves, cherries, an umbrella of dill and spices, small greens and squash. All this is seasoned with brine, which after 3 days must be drained, passed through cheesecloth and boiled.

The ingredients placed in the jar must be rinsed with hot water and refilled with a solution heated to 100 degrees. The procedure is repeated several times, and the fruits are rolled into containers.

Assorted cucumbers and tomatoes

Preparations for the winter are made by combining different vegetables - tomatoes, cabbage, zucchini, eggplant - this is how original and delicious snacks. One of the most memorable assortments is prepared from the following ingredients:

• tomatoes and cucumbers – 2.5 kilograms each;
• squash – 1200 grams.

For the marinade:

• salt, sugar – 60 grams;
• Bay leaf;
• sweet peas - 10 pieces;
• vinegar - glass.

Small vegetables need to be washed well, the stems of tomatoes and pumpkins should be trimmed, and the tails of greens should be removed. Place cucumbers, squash and tomatoes in sterilized liter jars in layers and pour boiling water over them for a few minutes.

After pouring it out, the containers with vegetables must be filled with boiled marinade and put on fire for 15 minutes to sterilize. After rolling the lids, wrap the jars until they cool completely. Store the assortment in a cellar or basement.

Lecho

To prepare for the winter, providing the body with vitamins, not only young squash is used, but also ripe fruits, combining them with other vegetables. A tasty and aromatic lecho is obtained if you take:

• tomatoes – 2 kilograms;
• apple vinegar – 125 milliliters;
• sunflower oil - a glass;
• sugar – 100 grams;
• fine salt - 2 tablespoons.

Tomatoes are made into puree. If possible, take red and sweet peppers yellow color, take out the seeds and stalk, chop the vegetable into strips. Peel the squash from the surface, divide it into 2 halves and cut into cubes; they need, like peppers, 1.5 kilograms.

Tomato puree is placed in an enamel pan. After boiling, add vegetables, salt and sugar, dried basil or rosemary, and add sunflower oil. The lecho is cooked for 20 minutes, then vinegar is added. Store it in glass jars, which are sterilized along with the contents for another quarter of an hour, after which they are rolled up and wrapped in a towel until the containers with lecho cool down.

Salad with onions and garlic

Some housewives serve crispy squash in a spicy marinade on the festive table. Two kilograms of unripe fruits are cut into pieces, large onions white(4 pieces) – in the form of half rings. To prepare the salad, make a dressing using:

• chopped garlic - 5 cloves;
• parsley and dill - a bunch;
• sunflower oil – 0.5 cups;
• vinegar – 100 grams;
• sugar – 20 grams;
• salt – 1 spoon.

All components are mixed and marinated in the dressing for 3 hours. After this, the salad is transferred to jars and sterilized for 20 minutes. Once you've tasted the appetizer, you'll be licking your fingers.

Crispy squash in jars

Any housewife can prepare an appetizer from a plate pumpkin that will be suitable as an addition to dishes and will last until spring. To marinate crispy squash, take:

• young fruits - 0.5 kilograms;
• horseradish - 3 leaves;
• dill, parsley - a bunch;
• hot pepper - pod;
• garlic - 4 cloves.

The washed vegetables are blanched in boiling water for 5 minutes. In hot water, which needs 2.5 cups, dissolve sugar and salt (a teaspoon each), pour in vinegar, remove from heat.

Spices are placed at the bottom of a liter jar, and circles of garlic are laid out between the squashes and covered with herbs on top. All ingredients are poured with brine and sterilized directly in the container for about 15 minutes. The jar must be closed and cooled.

Quick cooking option

Vegetables from the pumpkin family taste best when marinated. Cooks use a simple recipe: for 2 kilograms of squash you need to take:

• garlic;
• 1 spoon of sugar;
• 20 grams of salt;
• 6 liters of water;
• peppercorns;
• a tablespoon of vinegar.

The fruits are washed and cut into pieces, placed in jars, where greens, garlic and dill are already placed at the bottom. To prepare the marinade, pour water and vinegar into a saucepan, add sugar and salt. Jars with vegetables are filled with hot solution. It turns out quickly and very tasty.

Squash like mushrooms

Pumpkin is combined with various ingredients. By pickling unripe fruits, you can prepare an appetizer that resembles milk mushrooms.

According to the recipe:

1. Carrots and squash are chopped into slices.
2. Garlic, parsley and dill are finely chopped.
3. All components are mixed in a deep container into which spices, sugar and salt are poured.
4. After adding vinegar, the ingredients are marinated for up to 3 hours.
5. The snack is poured into jars and sterilized for about 20 minutes.
6. Roll up the lids and wrap in a towel.

For 1.5 kilograms of squash, 2 carrots, a head of garlic, ½ sunflower oil, sugar and vinegar are enough. The preparation will really resemble the taste of mushrooms.

How to store it correctly

Young fruits that have a thin peel will last up to 10 days if you put them on the bottom shelf of the refrigerator, in the basement or cellar. If the skin is damaged, the vegetables rot as bacteria enter through the crack.

Frozen squash does not lose microelements and vitamins and does not spoil for a year or more, provided that it is not defrosted.

Dried fruits are stored in a dark room with low humidity for quite a long time. The fact that they are not suitable for consumption is indicated by a deterioration in taste and the appearance of an unpleasant odor.

Canned and pickled squash, rolled into sterile jars, can be eaten for 12 months.

From such a simple and affordable vegetable as squash, you can prepare many dishes that will delight you in winter with both taste and vitamins.

- the best opportunity to stock up on delicious food for the winter for the whole family. It’s so nice to open a jar in the middle of winter and enjoy something tasty and healthy, besides, cooked with his own hand.

Squash and zucchini— versatile vegetables. They are just perfect for pickles, and the taste is as good as everyone’s favorite pickled cucumbers. In addition, their prices are always lower. Therefore, simply cheap and tasteful You can please your beloved family all winter.

Salting squash for the winter in jars

For preparations it is better to take young squash with soft skin, they will be much tastier when marinated and salted. More mature fruits will be used in salads, caviar, and jam. Let's look at how you can cook squash.

A simple recipe for squash pickles will delight you in the winter and add variety to your everyday table. You will need:

• 2 kg young small squash
• head of garlic
• leaves horseradish and currants (or cherries)— 3 pcs each
• dill - half a small bunch
• salt - 2 tbsp. with a slide
• black peppercorns - 3 peas per jar
• water - about one and a half liters

If necessary, squash can be cut into quarters

So , after collecting and preparing food you can start cooking :

1. Take the squash and rinse thoroughly. If they are large and do not fit into the jar, then cut them into halves
   2. To banks distribute equally horseradish leaves, currants, dill, peppercorns and garlic
   3. Place squash tightly in jars
   4 . Take water into a large saucepan and set it to heat. Into boiling water add salt, boil for a few more minutes
   5 . Pour the chopped squash with seasonings over the brine that was boiled, cover with a lid
   6. Leave the jars of squash infuse for 3 days
   7. After 3 days, pour the brine from the jars into a saucepan, boil thoroughly, fill the jars with it again and close with metal lids
   8 . Turn each jar over and wrap tightly. When the jars have cooled, take them to the basement and store the pickles there

Bon appetit !

Video: Patisson and tomato in one jar

Squash for the winter: recipes without sterilization

Since squash is unpretentious and very easy to prepare, we present recipes without sterilization. Treat yourself and your family to something new.

Pickled squash

Write down a simple recipe for pickled squash. For 3 liter jar You will need :

• medium sized squash
• dill - inflorescences 3-4 pcs.
• parsley - a few sprigs
• horseradish root - 30 g
• chili pepper - 1 pc.
• garlic - 3-4 cloves
• bay leaf - 2 -3 pcs.
• water - 1 l.
• salt - 2 tbsp. l.
• vinegar table or apple— 80 g

Cooking process will surprise you with its simplicity:

1. Wash the cooked squash thoroughly and cut off the tails.
   2. We dip our squash into a saucepan with boiling water, literally for a couple of seconds. Remove with a colander and plunge into cold water
   3. We wash the containers for preservation, put garlic, horseradish root, dill, parsley, hot pepper whole or cut into slices into all jars
   4. We put the squash into the jars more tightly and try to fit more
   5 . Let's cook the brine: 1 l. water boil, add salt, let simmer for a couple more minutes
   6. Pour marinade into jars with squash
   7. Let's stand 10 minutes
   8 . Drain the marinade and boil for 15 minutes. Before removing from heat, add vinegar and turn off
   9 . Fill our jars with marinade and roll up with metal lids
   10 . Turn the jars over, wrap them well in a blanket, and let them cool completely. After cooling, store the pickled squash in the basement.

Squash jam

In addition to delicious squash pickles, you can try preparing unusual and delicious jam without sterilization. The main ingredient of this jam is squash, but for variety and to give the desired taste, you can add those fruits and berries that you like.

When choosing ingredients, consider the natural acidity of the fruit. If you choose something sour, just add more sugar.

We suggest you try making jam squash with citrus mix. Prepare:

• 1 kg each squash and sugar
• 1 orange
• 1 lemon

Cooking process:

1. Wash the squash thoroughly and soak no less than 2 -3 hours
   2. Remove the soaked squash from the water, dry it, peel and remove the stems.
   3. Grind squash, lemon and orange with zest through a meat grinder
   4 . Pour in sugar and sand 500 ml water and bring to a boil, stirring constantly so that the syrup does not burn
   5 . Pour the boiled syrup over the twisted squash, orange and lemon.
   6. Cook over very low heat, stirring frequently
   7. To make the jam thick, it is best to stir after the first boil and let it simmer 20 —30 minutes, and then remove from heat. When the mixture has cooled completely, put it back on low heat and boil again 15 - 20 minutes. This procedure should be repeated 4-5 times. The jam will be very thick and rich in flavor.
   8 . Pour the prepared jam over sterilized jars and roll up with metal lids
   9 . Leave the jars upside down and completely wrapped in a warm blanket to cool.

Squash caviar recipe

Squash makes simply delicious and very tender caviar. Prepare:

• 5 kg squash (small size), can be mixed with zucchini
• 1 kg onion
• 500 g tomatoes
• 1 kg carrots
• 75 g granulated sugar
• 300 g lettuce pepper
• 50 g salt
• 1-2 tbsp. spoons of tomato
• 4 tbsp. spoons of vinegar
• 0 ,5 liter of sunflower oils
• garlic (to taste)

After that proceed to preparing caviar:

1. Peel the squash and zucchini, remove all the seeds and veins from them, remove the peel, remove the stalks
   2. Peel and wash the onions and carrots
   3. Grate the squash and carrots onto a coarse grater or chop using a food processor, cut the onion into cubes
   4 . Stew the squash with vegetable oil in a cauldron for about an hour. About half an hour after boiling, open the lid so that the liquid evaporates better
   5 . Cut the tomatoes into cubes, pepper into strips
   6. Fry onions and carrots in sunflower oil until nicely browned.
   7. When the squash is cooked, add peppers, tomatoes, peppers and frying. Simmer this mixture for about 45 minutes - 1 hour
   8 . 5-10 minutes before readiness, add sugar, salt, vinegar and tomato to our caviar
   9 . Add herbs and garlic before removing from heat
   10 . While hot, spread the squash caviar over jars (pre-sterilized) and roll up with metal lids.

Marinating crispy squash for the winter in a jar

For a 1 liter jar you need to take:

• squash - about 700 g
• garlic – 1 – 2 cloves
• black peppercorns - 2 -3 pcs.
• bay leaf - 1 pc.
• dill - a few sprigs
• horseradish leaves - 1 pc.
• cherry leaves - 1-2 pcs.
• black currant leaves - 2-3 pcs.
• mint leaves - 2 pcs.
• oak leaves - 1 pc.

For the marinade:

• water - 1 l
• salt - 100 g
• granulated sugar - 2.5 -3 tbsp. l.

Preparation:

1. It is best to take small and young squash. Wash them thoroughly and trim the stems. If necessary, cut into several pieces
   2. Place leaves and spices in clean jars. If you don't have oak leaves, you can do without them
   3. Place our squash on top of the spices. Try to pack vegetables tightly
   4 . Boil water, add salt and sugar, let simmer for 2-5 minutes, add vinegar and remove from heat
   5 . Fill the squash with brine and cover with lids.
   6. Cover the bottom of a large pan with a cotton cloth, place the jars of squash firmly in it, and pour boiling water over it
   7. Patissons must “cook” 10 minutes. Important Not overexpose, Then They will Not crispy. Get it By one jar And close metal lids
   9 . Closed jars turn over And wrap it up V blanket.

Patissons, pickled like this way perform How excellent cold snack And addition To loved ones dishes

Pickled squash on winter in pieces

Recipe on 4 liter jars will require these components:

• squash — 2 kg
• spicy pepper Chile— 1 PC
• carrot — 1 —2 PC
• garlic 3 —4 clove
• carnation — 7 PC
• greenery — By taste
• sugar—sand — 50g
• salt — 50g
• vinegar dining room — 4 Art. spoons

Choose small squash - they have delicate skin and small seeds

Step-by-step preparation:

1. Prepare vegetables: trim legs, cut on 4 —8 parts. Clear carrot from peel. Carrot cut circles
   2 . Clear garlic, wash greenery
   3 . IN jars fold garlic, carrot, pepper, cloves, greenery And squash
   4 . Jars fill in cool boiling water And give brew 15 —20 minutes
   5 . Drain water from jars V pan, add salt And sugar. Give water boil And fill in back V banks
   6 . IN every jar top up By 1 Art. spoon vinegar
   7 . Close jars metal caps, turn over, wrap up V warm blanket, leave cool down

Lightly salted squash (recipe)

Components:

• squash — near 1 ,5 kg
• root celery — 30 g
• dill — 1 bunch
• leaves horseradish — 1 PC
• garlic 4 —5 cloves
• salt — 30 g

Preparation:

1. Patissons good wash, cut off stalks
   2 . Take clean jar on 3 liters. On bottom n her post it third spices
   3 . Before half lay down jar squash. If got caught more fruit, Can their cut
   4 . Post it remainder leaves And spices
   5 . Bank fill in remaining squash
   6 . IN pan pour 1 — 1, 2 water, bring before boiling, fill it up salt
   7 . Fill in jar hot brine And close nylon cap
   8 . You are holding jar With squash 10 days without refrigerator
   9 . If brine « sat down«, add his V jar, to He fully covered squash
   10 . Further store lightly salted pattisons V refrigerator

How close squash How mushrooms (recipe on winter)?

Taste at squash neutral, That's why With with help spices, seasonings And certain products their Can cook So, What Not distinguish on taste from mushrooms.

Ingredients:

• squash — 1 ,5 kg
• garlic — 5 —6 cloves
• greenery By taste — dill or parsley
• oil vegetable — 1 /2 glasses
• vinegar 9 % — 1 /2 glasses
• salt — 25 G
• sugar — 50 G
• pepper black ground — 1 /2 dining room spoons

Patisson has a neutral taste - it can be “masked” as various vegetables, fruits and even mushrooms

Detailed recipe for making squash:

1. Patissons wash, clear from legs, slice on small pieces
   2 . Wash And slice greenery
   3 . Mix V big bowl squash, greenery, skip it through crusher garlic
   4 . Pour in V bowl With vegetables vinegar And sunflower oil, salt, sugar, pepper
   5 . All content bowls good stir, leave marinate on 3 hours. When vegetables will ready, They they'll let you in juice
   6 . Sterilize banks, fold V them about pickled mixture
   7 . Cover up banks lids And sterilize V saucepan With boiling water 10 minutes
   8 . After this close banks key, turn over And give cool down wrapped up V towel.

How close squash V tomato on winter?

For original squash in tomato sauce You will need:

• squash — 500 g
• salad pepper — 300 g
• onion onion — 300 g
• tomato juice — 1 ,5 l
• salt — 1 h. spoon
• sugar sand — 1 st. spoon
• vinegar — 40 ml
• laurel sheet — 1 PC

Cooking squash will not require significant effort from you:

1. Wash squash, trim stalks, If need to, cut out seeds. cut on small pieces. Send V pan
   2 . Onion cut half rings, add To squash
   3 . Pepper cut rings or half rings And Same add V pan
   4 . Pour it out V vegetables tomato juice, to He fully covered mass
   5 . Put pan on slow fire. Brew 20 minutes after boiling
   6 . IN end cooking add sugar, salt, coriander, pepper ground, And garlic. Fine stir
   7 . Before withdrawal With fire add vinegar — 30 ml. On taste salad it turns out sour—sweet
   8 . Boiling salad scatter By sterilized banks And roll up metal caps.
   9 . Turn over banks And leave cool down wrapped up V blanket

cucumbers With squash on winter recipes

The following ingredients are required for cucumber-squash pickles::

• cucumbers — 1 kg
• squash — 4 —5 PC
• dill —1 bunch
• pepper fragrant peas — 3 —4 PC
• garlic — 4 —5 cloves
• laurel sheet — 1 —2 PC cucumbers And squash wash, clear, dry
  2 . IN clean jars fold All spices, garlic And dill
  3 . cucumbers And squash tight lay down V banks
  4 . Weld marinade: on 1 lire water — 2 st. spoons Sahara, 2 st. spoons salt, boil, 2 Art. spoons vinegar dining room
  5 . Jars fill in boiling marinade
  6 . Put banks « stew» V pan With boiling water on 3 —5 minutes.
  7 . After sterilization close metal lids, turn over And before full cooling down wrap up V blanket

How close squash And zucchini on winter?

Ingredients:

• squash young — 500 g
• zucchini small size - 500 g
• pepper black peas — 5 PC
• dill — By taste
• parsley— By taste
• mint —

  Squash and zucchini are very similar in taste

  Preparation:

  1. Vegetables thoroughly wash, cut off legs
     2 . Greenery wash, grind, purified garlic cut in slices
     3 . Zucchini And squash boil V boiling water 5 minutes, And straightaway throw V cold water
     4 . Get busy marinade: 1 l water boil, add there laurel sheet, salt, sugar. When take it off With fire, add vinegar
     5 . IN big bowl put chopped greenery With garlic. Zucchini slice circles, squash leave whole or Same cut circles. Send all inbowl
     6 . Fill vegetables V bowl cooked marinade And press down press
     7 . Cover clean cloth or gauze And marinate 3 day at room temperature. After this Can eat. Further pickled zucchini With squash should keep V refrigerator

  Such a large number of canned dishes can be prepared from squash. All of them will certainly become a godsend on your table in the winter time, which is poor in vitamins.

  Video: How to preserve squash?

Very unusual-looking squash, they occupy far from last place among vegetables in amateur gardens. These vegetables are no less useful than others. They contain vitamins and macroelements such as A, C, B1, B2, PP, iron, potassium, sodium, zinc, lutein, etc. But the most popular useful property squash is theirs low calorie content. 100 gr. The product contains only 19 kcal. However, thanks great content fiber and carbohydrates are highly nutritious.

Because of unusual shape, squash has always attracted attention on any table, so delicious pickled squash for the winter will be very healthy and tasty. Let's look at several options for squash marinade recipes.

This is a very simple recipe for preparing the preparation. Greens can be found in any garden. Even if there are no spices, they can be easily replaced with others or removed altogether. It all depends on your taste. No sugar is added to the recipe; it is replaced by peppermint, which, in addition to its sweetish taste, adds spice and sophistication to the dish. Both children and adults will be happy with the unusual salting.

Required Products:

• fresh, young squash – 300-400 gr.;
• water – 1 liter;
• salt – 1 spoon (teaspoon);
• 1 horseradish leaf;
• a bunch of celery leaves;
• a bunch of mint;
• a bunch of dill;
• 3 bay leaves;
• peppercorns – 5 peas.

Marinating squash for the winter recipes:

1. Wash the young squash and place it in a separate pan.
2. You need to boil water and pour it over the vegetables. Leave everything for 6 minutes.
3. After 6 minutes, lower the squash into cold water, let cool.
4. Prepare the brine: pour water and add all the herbs and salt to it. We begin to boil the marinade. As soon as the water boils, add vinegar and immediately remove from the stove.
5. Take a liter jar. Place some of the greens on the bottom and add pepper.
6. We cut the squash (if they are large), or add whole ones if they are very small. Place the remaining greens on top.
7. Let the jar be sterilized. To do this, take water into a saucepan, lower the jar into it and boil for 20 minutes. To prevent the jar from bursting, you can put a small napkin on the bottom of the pan.
8. Then seal the jar tightly with a lid and let it cool. Delicious and healthy squash will be ready for winter.

Marinated squash with tomatoes for the winter

Tomatoes and peppers will add a little variety in the color of the workpiece. This recipe will allow you to enjoy several types of pickled vegetables in winter by opening just one jar. But how beautiful it will all look on the table.

We will need:

• young small squash – 500 gr.;
• sweet bell pepper – 3 pcs.;
• garlic cloves – 3 pcs.;
• 4 small cucumbers (optional without them);
• 4 small tomatoes;
• a bunch of dill;
• a bunch of parsley;
• 3 cherry;
• 3 leaves of home currant;
• citric acid – 1 tsp;
• not ground cloves, flowers – 5 pcs.;
• 4 bay leaves;
• black pepper – 6 peas;
• 1 l. water;
• 2 tbsp. spoons of salt;
• 2 tbsp. spoons of sugar;
• acetic acid 1 spoon (tablespoon, 70%).

Instant marinated squash:

1. Wash the squash well. For more tasty preparations, use young squash. Their peel is still soft and tasty to eat. Old fruits will resemble hard squash with large seeds that will have to be peeled in winter.
2. Place salt, pepper, citric acid, bay leaves, and cloves at the bottom of the jar. Then lay out the squash in layers, between each layer put currant leaves, cherry leaves, parsley and dill.
3. Place the vegetables.
4. Bring the water to a boil and pour it over the vegetables. Then place the jar in a saucepan with water and boil for 30-40 minutes, sterilize.
5. The very last ingredient will be vinegar - pour a spoonful of vinegar on top and roll the lid tightly.
6. Let it cool. We store everything in a cool place. The delicacy for the winter is ready.

Marinated squash is crispy for the winter

A fairly simple recipe that will not complicate any housewife. Everything is done quite quickly and at minimal cost. Hot peppers will add piquancy to the dish, and for those who like it, spicy brine. Thanks to minimum quantity ingredients, can be used both as a snack and as an addition to other dishes.

For a liter jar we take:

• young squash 500 grams;
• water 0.5 liters;
• 2-3 leaves of horseradish;
• one bunch of parsley;
• one bunch of dill;
• one bunch of celery (optional);
• hot pepper – 1 small pod;
• 2 bay leaves;
• 3 garlic cloves.

Marinated squash recipe for crispy winter:

1. Wash the squash and add to boiling water. Blanch in this manner for 5 minutes. Then put it in cold water and let it cool.
2. Prepare the brine. To do this, boil water with salt and sugar until they are completely dissolved (depending on the size of the salt). Then pour in the vinegar and remove from the stove.
3. First, put all the spices, squash and peppers in a jar, between the squash - garlic, cut into circles, put greens on top (which you chose for the marinade).
4. Pour brine over everything.
5. Place the jar in a pan of water and sterilize for 15 minutes.
6. Then roll the lid tightly on the jar. Turn it over and put it in a cool place.
7. To improve the taste of the squash, or rather to prevent it from becoming sour, cool it, the faster the better.
8. The marinated squash is ready.

How to pickle squash for the winter

Very simple recipe with a pleasant delicate taste. Pickled bell peppers are very nutritious and tasty. And in winter there is a lack of vitamins. Pepper makes the taste much more pleasant and tender.

We need the following products:

• 1 kg. young squash;
• 4 bay leaves;
• 1 bunch of dill with inflorescences;
• sweet pepper – 5 medium fruits;
• black pepper – 4 peas;
• 1 liter of water;
• 1/2 cup 6% vinegar;
• 2 tbsp granulated sugar;
• 2 tbsp salt.

Step by step recipe:

1. Wash the vegetables, cut them (as you wish - into slices or into rings) and place in a bowl. Place herbs and spices on top.
2. Boil the brine in a saucepan, adding salt, sugar and vinegar. Acetic acid is poured in last, after which the pan is removed from the heat. Pour the brine over the vegetables.
3. Place the jars in a container of water, place on the stove and boil for 20 minutes.
4. After sterilization, roll up the jars tightly and let cool in a cool place. Squash with bell pepper is ready.

Marinating squash without sterilization with tomatoes

For a more fragrant marinade, as well as for lovers of spicy snacks, you can try this recipe. An unusual combination of seasonings will delight guests and household members, who will wonder what they are served with.
Let's roll up our squash with tomatoes in a two-liter jar.

For this we need:

• fresh young squash 1.4 kg;
• tomatoes - 200 gr.;
• 1 tbsp. spoon of sugar;
• 1 tbsp. a spoonful of salt (with a heap);
• 3 dried star anise flowers;
• peppercorns – 8 peas;
• caraway seeds – 1/2 teaspoon;
• 5 laurel leaves;
• 5 garlic cloves;
• tablespoon 70% acetic acid;
• water – 1.5 liters.

How to pickle squash without sterilization:

1. Wash the squash and tomatoes, peel the garlic and cut in half. Put it all in a jar. Pour boiling water over all vegetables. Water should be poured carefully, without touching the glass walls, to avoid cracking the dishes. Let cool.
2. After cooling, drain the water and boil again. Pour it into the jar again and let it cool.
3. While we fill the vegetables with water and let them brew, we can sterilize the lid. To do this, throw it into boiling water and boil for 5-10 minutes.
4. The third approach with water is the final one. Add spices and herbs to this water. Boil and pour warm squash.
5. Lastly, vinegar is poured on top and immediately sealed tightly with a lid.
6. Let cool in a cool place.
7. An assortment of squash and cherry tomatoes is ready for the winter.

Marinated squash for the winter with apple and carrots

For a more sophisticated and unusual marinade, you can use the following recipe. In addition to vegetables, another very healthy and tasty ingredient in it is apples, which have even more vitamins. Unusual recipe quite easy to prepare.

It will require:

• 5 medium freshly picked squash;
• medium-sized carrots – 5 pcs.;
• onions – 4 small heads;
• 3-4 medium sized apples;
• 3 l. water;
• 4 bay leaves;
• a bunch of dill;
• a bunch of parsley;
• peppercorns – 8 pcs.;
• 4 cloves;
• 6 garlic cloves;
• 3 tbsp. spoons of granulated sugar;
• 2 tbsp. spoons of salt;
• 1 tbsp. spoon of acetic acid (70%).

Preparation step by step:

1. Wash fresh small squash and cut into slices.
2. Wash and cut the carrots and apples as well. Apples into 4 parts (if the fruits are small or the size of ranetki), carrots - maybe in strips, maybe in rounds. Peel the onion and garlic, cut the onion into slices, and halve the garlic.
3. Prepare the brine: pour all the seasonings, herbs and spices into boiling water. Boil the brine for 3-4 minutes.
4. Place the squash in a separate bowl and fill it with boiling brine. Bring to a boil and cook for 3 minutes, then add carrots and garlic to the squash. Cook for three minutes, then add apples and boil for 2 minutes.
5. While we were working on vegetables and marinade, the jars could be put in to be sterilized. There are a lot of sterilization methods. We sterilize in order to destroy all unnecessary microbes, which will later spoil the workpiece. Probably the most in a simple way is a vinegar treatment. To do this, pour a little vinegar into a jar, close it and shake well. So that the vinegar washes all the walls of the jar. Then we open it, drain off the remaining unnecessary vinegar and let it air out.
6. Place the prepared vegetables with apples and marinade in jars and fill with marinade. Seal tightly with lids and let cool.
7. Very delicious preparation ready for the winter.

If you have such wonderful vegetables as squash grown in your garden, be sure to prepare them for the winter. Not only tasty and healthy, but also beautiful vegetables will definitely delight you on the table. Having chosen one of the recipes to suit your taste, you will not regret stocking up on such a delicacy.

In addition to these recipes, you may also be interested in options for such winter preparations as, for example, and.