How to make pickled squash. Pickled squash - a delicious recipe for preparing squash for the winter

Few people pickle squash, but it’s very tasty! Many people say that they are no different from zucchini. But believe me, when you try them, you will understand that these are different vegetables that are delicious in their own way!

General cooking principles

This time we'll be digging through the squash box to pick out the best fruits. Be sure to make sure they are fresh - this is the most important thing in choosing, regardless of what exactly you are going to buy.

What is the situation with squash? Everything here is the same as with zucchini and zucchini - you need to choose the smaller fruits. Although large squashes look more presentable and beautiful, they are less healthy, they contain more fibers, seeds and their flesh is tougher.

When choosing small squash, be sure that you will get a soft and sweet fruit with minimal or no seeds. Also remember that such vegetables will be more useful than their “large” brothers.

You should definitely choose bright fruits, but it all depends on the type of vegetable. It can be white, yellow, or orange. But even if the squash is white, the color should not be faded or dull.

The peel must be smooth, without scratches, cracks, stains and various defects. Even the smallest holes contribute to the fact that the product simply begins to deteriorate. After spoilage, as is known, fermentation of the fruit will begin, and then rotting. And if such a squash stands next to the others, then they can no longer be called fresh.

We all know that zucchini and squash need to have fresh tails. As for melon, watermelon, pumpkin and today's hero - squash, the tail is always dry. It is this fruit that can be considered sufficiently ripe.

Carefully examine the peel of the vegetable. Light stains, dark spots, plaque or gloss are a clear sign that the squash was grown artificially, and even with the help of nitrates.

Plain marinated whole squash

Cooking time

calorie content per 100 grams

How to cook:

Crispy vegetables pieces

As a result, this preparation will remind you of zucchini or zucchini, which were also pickled. Many, as we have already said, believe that there is no difference between all of these. But you will understand everything once you try it.

What is the calorie content - 32 calories.

How to cook:

1. Rinse the squash thoroughly with running water and cut into pieces;
2. Peel the carrots, rinse them and cut into rings;
3. Peel the garlic and put it in jars;
4. Place carrots and squash there;
5. Wash the chili, cut into rings and add to jars;
6. Also add cloves and herbs, which must first be washed;
7. If it's more convenient for you, you can put the additives and spices in first, and then fill the jars with vegetables and root vegetables;
8. Bring a sufficient amount of water to a boil and pour it over the contents of the jars;
9. Let it brew for a quarter of an hour, then drain the water;
10. Distribute vinegar among jars;
11. Drain the water from the cans into a saucepan, add salt and sugar;
12. Bring the marinade to a boil, pour it over the vegetables and seal the jars.

Tip: for this recipe you can use large fruits if you don’t have small ones. You'll still have to grind them, so you'll be able to remove a lot of the fibers and seeds.

Recipe for rolling in spicy sauce

For lovers of piquancy, we offer this original recipe for winter squash. So if you are a fan of Mexican cuisine, go for this option.

How much time - 25 minutes.

How to cook:

1. Rinse the pepper, cut into rings and put in a jar;
2. Rinse the dill along with currant and horseradish leaves and add to the pepper;
3. Add peeled garlic and salt there;
4. Boil enough water and set aside;
5. Place the washed and chopped squash into a jar;
6. Pour boiling water, pour vinegar on top and roll up the jar.

Tip: If you don't like the heat, add chili, jalapeno or cayenne pepper.

Marinated squash with cucumbers

This is no longer just a preparation, but a whole appetizer that can be served to the table. Both cucumbers and squash. If desired, you can add pepper or tomatoes.

How long is it - 20 minutes?

What is the calorie content - 18 calories.

How to cook:

1. Rinse the squash and cucumbers; if they are large, chop them a little;
2. Remove the stems and place the vegetables in pre-prepared jars;
3. Heat water on the stove until it boils, add salt and sugar;
4. Stir until dissolved, remove from heat and add vinegar;
5. Add garlic and chopped, washed chili to the vegetables in the jars;
6. Pour boiling brine and roll up the lids.

Tip: choose small cucumbers so that they can be conveniently placed in a jar.

Preservation with zucchini

Here is the recipe that each of you has probably been waiting for. Here everyone will be able to understand that pickled zucchini, as well as fresh, are not at all similar to squash.

How long is it - 55 minutes.

What is the calorie content - 21 calories.

How to cook:

1. Place dill umbrellas in a pre-sterilized jar, which must be rinsed with running water;
2. Peel the garlic and place it with the dill;
3. Wash the cherry leaves and also put them in a jar with other additives;
4. Wash the pepper, cut into large strips;
5. Simply rinse the chili, peel the carrots and chop them coarsely, washing them;
6. Place sweet and hot peppers along with carrots in a jar;
7. Rinse the zucchini, cut off the tails and cut the fruit into thick rings;
8. Wash the squash too, if large, chop a little;
9. Place both ingredients in a jar;
10. Pour water into a saucepan, add salt, sugar and vinegar to it;
11. Place the future brine on the fire and bring to a boil;
12. Add black-eyed peas, bay leaves;
13. Pour brine into the contents of the jar and cover with a lid;
14. Sterilize on the stove in the pan for another thirty minutes;
15. Then roll it up and put it “under a fur coat”.

Tip: for brightness and color, choose yellow zucchini, you can add some dark zucchini.

An interesting way to marinate with tomatoes

A recipe that resembles a cucumber appetizer, only here there are tomatoes. This is for you if you are not a fan of crispy cucumbers. People are divided into two types, right?

How much time - 50 minutes.

What is the calorie content - 22 calories.

How to cook:

1. Peel the garlic and crush it with a special crush;
2. Rinse the squash and chop them finely;
3. Wash the sweet peppers too, remove the cores and chop the pulp;
4. Rinse the tomatoes and cut them into rings;
5. Mix garlic with pepper and squash;
6. Place cloves, bay leaves, washed currant and cherry leaves, allspice and black pepper, cinnamon into pre-sterilized jars;
7. Place a few tomato rings on top, then a mass of squash;
8. Alternate layers while ingredients are available;
9. Boil a sufficient amount of water, dilute sugar, citric acid and salt in it;
10. At the end, add vinegar and pour the marinade into jars;
11. Place in a saucepan and sterilize without lids for another half hour.

Tip: Choose tomatoes of the same size so that they all marinate well and evenly.

Original marinade and squash

You are probably already wondering how we will roll up the squash, and even for the winter? Then join us to find out how this is possible.

How much time - 35 minutes.

What is the calorie content - 23 calories.

How to cook:

1. First of all, the fruits must be thoroughly washed with running water;
2. Dry them with dry towels and remove the tails of each of them;
3. Pour a sufficient amount of water into a saucepan and put it on fire;
4. Bring to a boil and place the squash in it;
5. Cook for three minutes, then drain;
6. Allow the vegetables to cool and make the marinade at this time;
7. Mix salt and sugar directly in a saucepan and add enough water;
8. Place on the fire and bring to a boil, cook until the salt and sugar crystals dissolve;
9. After this, pour vinegar into it, add allspice and cloves;
10. Peel the garlic, cut off the stems and cut each clove lengthwise into two parts;
11. Place the squash in jars, add garlic and bay leaves (you can crumble them first);
12. Pour hot marinade over it all, roll it up and put it “under a fur coat”.

Tip: for an original taste, you can add a few grams of nutmeg to each jar.

It is known that each individual vegetable or fruit is suitable for certain spices and herbs. As for today's vegetables, mustard, cumin, cilantro, chili, mint, cinnamon, rosemary, cloves and tarragon are all good options. And, of course, from the banal - bay leaf, basil, parsley, black peppercorns. Also allspice balls, garlic, dill and so on.

If you manage to find small fruits, you can close them whole. But then don’t press the vegetables into the jar too hard, otherwise it will be difficult to get them out without damaging them. Don't forget to alternate squash with herbs, spices and other additives.

Pickle these vegetables for the winter so that you can enjoy delicious, juicy summer squashes during the cold season. You can add them to a side dish or even a meat dish. In any case, it will be delicious, even if eaten simply with fresh bread.

2017-07-31

Hello my dear readers! Have you already salted it? I hear a lot of positive answers. Well done! And I’m already in a hurry to offer you a delicious recipe for crispy pickled squash for the winter.

This year my garden consists of eight tomato bushes, ten vines of cucumbers and two spreading hot peppers. I thought that I wouldn’t have anything to make blanks from this year. But compassionate relatives, seeing my plight, strive to treat me with “half a centner” of apricots, or even a basket of tiny, like newborn, squash.

My Vova was horrified: “It’s a shame to eat them! They’re just little kids!” “Doesn’t crunching big ones bother your conscience? Their children were left orphans!” I retorted sarcastically. The husband did not immediately find what to answer, waved his hand in doom and agreed to “bathe” the unfortunate people before marinating.

I prepared squash for the winter a couple of years ago. They turned out tasty, crispy and very aromatic. The recipe I use is simple, but how exactly to marinate (by what technology) I decide depending on the circumstances.

Today I will tell you how to pickle squash in jars and jars of various sizes. And you yourself will choose the method that you like. Go!

Crispy pickled squash for the winter - recipe

How to pickle squash without sterilization

Marinade

• 1000 ml of clean, non-chlorinated water.
• One heaped tablespoon of salt.
• Four tablespoons of sugar.
• 8 tablespoons (approximately 120 ml) 9% table vinegar.

Ingredients for jars of various capacities

How to cook

My comments

Marinate cucumbers with squash for the winter - recipe with photos

For pickling, we select young squash and strong, slender cucumbers up to 10 cm long. Before pickling, carefully wash the cucumbers, soak them for a couple of hours in cold water, wash the squash, and remove the stems.

It’s best to first put spices and herbs in jars, then a vertical row of cucumbers, and spread the squash tightly on top of them.

For filling we use the above marinade. You can reduce the amount of sugar if you don’t like pickled vegetables that are too sweet.

From spices, you can add grape leaf, oak leaf, horseradish root. Marinated squash paired with cucumbers love the company of basil, tarragon (tarragon), coriander seeds and mustard. Add everything indicated a little at a time so that the marinade turns out piquant, but not “overloaded” with various tastes and aromas.

You can marinate squash with cucumbers without sterilization or with sterilization. See the recipe above for how to do this.

Assorted squash for the winter in jars

Ingredients

• Young squash.
• Zucchini ovaries.
• Cucumbers.
• Bell pepper.
• Green bean pods.
• Cauliflower.

How to cook

1. Wash all vegetables. Remove stems and remaining flowers from cucumbers, zucchini and squash. Soak the cucumbers for a couple of hours in cold water.
2. Cut the cauliflower into florets, blanch in boiling water, and place in cold water.
3. Cut the beans and bell peppers into pieces the size of your little finger, blanch and cool.
4. Place the set of spices and herbs specified in the first recipe in jars, distribute the vegetables nicely and fairly tightly.
5. Pickle with or without sterilization, as in the recipe for pickled squash for the winter (see above).

My dear readers! How do you prepare squash for the winter and just eat it in the summer? For me, this vegetable is still a “beautiful stranger”, despite the fact that it grows everywhere in our gardens. Somehow our friendship with him did not work out. I just don’t know any good recipes for making it, other than pickling.

Salted or pickled squash for the winter - for many people, hearing these words increases salivation. How to properly salt squash for the winter - you will need knowledge of recipes from experienced housewives, recommendations and step-by-step instructions for preparing preserves. Properly and efficiently prepared dishes will forever win a place on the holiday table.

Beginners often ask: is it necessary to soak squash before salting? Let’s answer simply: no, they are already soaked for a long period in brine.

To make cold snacks tasty, with a crispy crust, following several rules of the preparatory stage will help:

• For cooking, it is recommended to use only slightly small, unripe vegetables. Large, mature squash are used in salads with many types of vegetables or pickled, but to do this you will have to cut them in half, remove the seeds and cut them into pieces. Overripe “bombs” are used to make preserves and jams;
• Young and tender skins are not cleaned before processing. The different colors of the peel and pulp give the pickling additional attractiveness;

• Unpeeled vegetables will need to be washed thoroughly using a brush or household sponge with a rough surface. This is the only way to remove all the dirt and soil;
• When cutting off the stalks, they try to cut off the pulp as little as possible. The maximum size of a circle is 20-30 millimeters. To do this, you have to lift the cap, lift it up and cut off a minimum of skin;
• After blanching all the parts for 6-8 minutes before preparing, you get a crispy crust. To prevent color change, zucchini and other vegetables are cooled in chilled water after blanching.

Important! Regardless of the recipes and cooking methods, in order for the pickles to be tasty, it is recommended to cover the bottom of the containers with a layer of spices. To do this, you can use the foliage of black currant varieties, whole cloves of garlic, roots and leaves of horseradish.

These rules must be followed, regardless of the method of canning squash.

Preparing squash for the winter

Cooks and housewives use a number of different recipes for preparing squash for the winter.

Classic recipe for preparing squash

A simple but very tasty recipe. For preparation you will need:

• medium-sized unripe vegetables - 2 kilograms;
• purified water – 1.5 liters;
• garlic – 1 medium sized head;
• salt - to taste;
• horseradish, medium-sized leaves - 3-4 pieces;
• allspice peas – 6-7 pieces;
• fresh dill with seeds – 100 grams.

• Boil the squash in salted water for 6-8 minutes, drain in a colander and place it over a saucepan to drain the liquid;
• the garlic cloves are peeled, the dill is washed under the tap, laid out on a towel or paper napkin to dry;
• glass jars are sterilized in a water bath for 20-30 minutes;

• the horseradish foliage is not crushed, it is placed on the bottom of the jar together with peeled garlic, dill, and pepper;
• sliced ​​squash are tightly laid out on top of the layer of spices, thus completely filling the jar;
• Fill the pan with the entire volume of purified water, dissolve coarse salt to taste. Bring the brine to a boil over medium heat and completely fill the remaining volume of the jar;

• loosely cover the neck with a plastic lid or gauze cloth and leave for 72 hours to sour in a warm, dark place;
• then the liquid is poured into a metal container, the brine is simmered over low heat for 3-5 minutes;
• the prepared boiling liquid is poured into jars (the brine layer should be flush with the neck) and hermetically sealed with a lid. Plastic lids can be used. Then the snack is placed in the refrigerator, but this method is only suitable for quickly eating pickles.

Salted squash rings

• squash - 5 kilograms;
• cucumbers – 2.5 kilograms;
• medium-sized garlic cloves – 16-18 pieces;
• 1 hot capsicum for each jar;
• garden greens – 200 grams;
• purified water;
• calcined salt – 400 grams.

Cooking steps:

• Vegetables are washed under running water, removing dirt and soil residues from hard-to-reach places. The squash is dipped in a container of boiling water for 3-5 minutes, cut into rings up to 15-20 millimeters thick, and laid out on a towel to dry.
• The jars are sterilized in a water bath.
• The bottoms of all cylinders are covered with a layer of spices, using peeled garlic, chopped dill and parsley, add 1 tablespoon of salt and aromatic peppercorns.

• Place squash and vegetables evenly almost to the top of the jars.
• Prepare brine in a saucepan with water, add salt to taste, bring it to a boil, stir until the salt is completely dissolved, fill all the containers with it. Cover with gauze napkins and set aside for 48 hours.
• Drain the brine from the jars into a saucepan, bring to a boil and pour into the jars for 3-5 minutes. The operation is repeated 2 more times.
• The jars are hermetically sealed with metal lids. If you plan to quickly use the product, the cylinders are closed with nylon lids and placed in the refrigerator or lowered into a cool cellar.

Squash in liter jars

For packaging in liter jars, small-sized vegetables are used, cut into circles or slices. You can use medium-sized zucchini, but they will require cutting the vegetables into small pieces or packaging them in large containers or barrels. Before cutting, vegetables are blanched in boiling water, then immersed in cooled water.

Such squashes are easier to cut into pieces, their flesh becomes elastic and dense.

All other work is carried out similarly to the previous recipe, the sizes of the slices and the volume of the jars differ.

Recipe with apples

This type of pickles is perfect for the holiday table as a cold snack with a unique taste. Ingredients:

• squash;
• apples;
• leaves of black currant, horseradish, cherry and lemongrass - 5 pieces each per 1 jar;
• water – 1 liter;
• granulated sugar – 30-40 grams;
• rye flour – 10 grams.

Preparation:

• apples and small vegetables are thoroughly washed under running water and all dirt is removed;
• Place the entire set of spices on the bottom of the jars and fill the jar tightly, alternating layers of squash and apples;
• water is poured into a saucepan, salt is stirred and brought to a boil;
• The brine is poured into containers or into a large barrel. A load is placed on top, and the containers are removed into the cellar with cool air. Here the snack is stored freely all winter. You will need to remove the foam and drain off the excess brine.

Cinnamon

This spice gives the product an unusual taste, but it is first recommended to try it from friends or buy it at the market. A snack for everyone. To prepare it prepare:

• vegetables – 1 kilogram;
• hot allspice peas – 10-12 pieces;
• parsley and dill – 50 grams;
• fresh horseradish root – 70-80 grams;
• cinnamon – ½ stick;
• garlic – 5 cloves per 1 jar;
• water – 1 liter;
• coarse salt – 80-90 grams.

Cooking does not take much time:

• small-sized vegetables, after washing and removing the tail, are pierced with a wooden twig or knitting needle in several places over the entire surface of the vegetables;
• whole small vegetables are laid out in jars, each layer is sprinkled with chopped herbs, pepper, chopped horseradish root and cinnamon;
• The prepared brine is poured into the container, then it is drained, brought to a boil, and after pouring, the jars are closed with lids.

Without sterilization

This recipe allows you to prepare a snack with a unique, slightly sour, taste and aroma of spices. You will need:

• vegetables – 10 kilograms;
• hot capsicum – 10 pieces;
• dill with seeds – 500 grams;
• cherry and black currant leaves - 10 pieces each;
• chopped fresh horseradish root;
• purified water – 10 liters;
• salt to taste.

For preparation:

• choose small, slightly unripe vegetables with dense pulp and delicate skin. The stalks are removed from them and pierced with a knitting needle in several places;
• Lay out the squash in layers, alternating them with herbs and spices.

The rest of the work cycle is carried out according to the classical scheme. You can prepare pickles for the winter in a barrel. The brine is poured into the filled barrel through the hole in the lid. The container is installed in a cool place. Pickles can be stored here throughout the cold period.

Squash like mushrooms

These vegetables have their own unique taste, which allows you to “disguise” them as pickled mushrooms. Such preparations are obtained with a delicate and unique taste of salted nigella. For preparation you will need:

• squash - 1500 grams;
• carrots – 2 pieces, medium in size;
• large head of garlic - 1 piece;
• granulated sugar – ½ cup;
• salt - to taste;
• hot ground pepper - to taste;
• vegetable oil – ½ cup;
• 9% table vinegar – 100 grams;
• parsley, dill.

Cooking steps:

• carrots and squash are cut into small squares;
• greens are finely chopped;
• combine and stir all the ingredients and pour vinegar into the pan;
• leave to marinate for 2-3 hours;
• spread the mixture evenly into prepared jars and sterilize the product in a water bath for 15-20 minutes;
• Hot cans are rolled up with metal lids and wrapped in a blanket until they cool completely.

Squash in tomato

This recipe will be a decoration for your everyday and holiday table. To prepare, prepare and wash 3500 grams of small squash, remove the stem and cut into 4 parts. Prepare the marinade in a separate pan. To do this, add 200 grams of vegetable oil, tomato juice and 100 grams of 9% table vinegar.

Then pour in ½ cup of sugar and ¼ cup of chopped garlic. Add table salt to taste.

Add vegetables to the boiling marinade and simmer over low heat for 15-20 minutes. Then the product is laid out in sterilized jars, rolled up with lids and wrapped in a blanket.

Recipe for lightly salted squash in a pan

Prepare a set of ingredients:

• small squash - 2 kilograms;
• medium-sized horseradish foliage - 4 pieces;
• medium-sized peeled garlic cloves - 4 pieces;
• fresh hot pepper;
• garden greens to taste.

Cooking steps:

1. The tails are removed, all the greens and spices are finely chopped. Greens, garlic and horseradish root are added according to individual recipe and taste.
2. Prepare the brine using 40 grams of salt per 1 liter of water.
3. The boiling water is cooled slightly and poured into containers with vegetables and spices.
4. The squash is covered with horseradish leaves on top, and the jars are loosely covered with lids for souring the vegetables. The finished product is stored either in the refrigerator or in the cellar.

Lightly salted squash in a bag

Knowing this recipe will help you get tasty and healthy quick-cooking vegetables. It's quite simple:

• small squash are cleaned of the tail and washed thoroughly under running water. If medium vegetables are used, they are cut into several parts;
• vegetables and chopped herbs are placed in a regular plastic bag, the mixture is covered with salt and, for mixing, sharply turned over and shaken several times;
• After leaving the closed bag at room temperature for 4 hours, the squash is ready to eat.

Crispy marinated with pepper

Preparation of this type of preparations for the winter is carried out in a short time and does not require much experience in preparing culinary delights:

• 6 pieces each of onions, sweet bell peppers and 1 ripe lemon, cut into thin rings;
• chop 1 piece of hot pepper;
• Place parsley, celery, basil at the bottom of the jar - as desired. If these spices do not add flavor to the product, they can be easily discarded;
• Place rings of hot pepper, several lemon slices, onion rings, a layer of squash, then several leaves of fragrant laurel. All the jars are laid out in this order;

• Prepare the marinade at the same time. To do this, add 4 teaspoons of coarse table salt, 200 grams of granulated sugar and a 100-gram shot of 9% table vinegar to a liter of water;
• the boiled brine is poured into jars and loosely covered with a metal lid;
• The jars are placed in a water bath and sterilized for 12-15 minutes, then sealed with lids and left to cool upside down under a blanket.

Pickled squash for the winter in pieces

You need to pickle fresh vegetables in pieces according to a specific recipe:

• Place finely chopped parsley and dill, a piece of hot chili pepper, a few peas of allspice and 3-4 cloves of garlic on the bottom of the jars;
• if small squash are used, after washing them from dirt and soil, they are laid intact. Medium-sized vegetables are cut into circles, and then into 4 more parts;
• put a saucepan with plenty of water on the fire and bring it to a boil; poured into jars;

• after the water has cooled a little, pour it into a separate pan and add salt and sugar to the water at the rate - for 1 liter of water you will need to add 2-3 tablespoons of coarse salt and 1 tablespoon of granulated sugar;
• the marinade is brought to a boil and poured into jars with vegetables and spices;
• the containers are sterilized in a water bath for 10-15 minutes, then 1 tablespoon of 9% table vinegar is poured into each, and the jars are rolled up with steel lids.

Squash with eggplants

Here is a recipe for preparing a delicious salad - an appetizer using these delicious vegetables with carrots, tomatoes and vegetable oil. All operations are performed according to a certain scheme:

1. Peel the necessary vegetables and wash the entire set of ingredients under running water:

• squash – 2500 grams;
• eggplant – 2500 grams;
• carrots – 500 grams;
• bell pepper – 500 grams;
• 1 medium-sized hot pepper;
• onion – 500 grams;
• tomatoes – 500 grams;
• garlic cloves – 20-25 pieces.

1. Squash, eggplants and carrots are cut into small squares, onions into thin rings. Small bell peppers are not chopped, just the tail is removed. Tomatoes are crushed; they are necessary for preparing tomatoes, in which vegetables are pickled.
2. Fill a large pan with vegetables in layers and add 200 grams of vegetable oil and granulated sugar and 100 grams of table salt.
3. Bring the salad to a boil and simmer over low heat for 60 minutes until the vegetables are soft and tender.
4. Garlic is added 10 minutes before the salad begins to be laid out in sterilized jars.
5. The jars are hermetically sealed with screw caps or rolled up with special machines. When turned upside down, they are wrapped in a blanket or blanket and left to cool gradually.

Vegetables with tomatoes recipe

Cooks recommend deliciously preparing squash with tomatoes for the winter. This vegetable platter will look beautiful on a festive winter table. The taste of ripe tomatoes complements the taste sensations of squash and bell pepper and makes the dish unforgettable and popular among housewives.

To prepare 1 serving you will need:

• wash 4-5 medium-sized ripe tomatoes, carefully cut out the hard cores at the top of the vegetables;
• small squash - 3-4 pieces - are thoroughly washed under running water, and the top and tail are carefully cut off. Now the vegetables are dipped in boiling water for 10 minutes and immediately after that - in chilled water;
• the jars are thoroughly washed and calcined in the oven or sterilized in a water bath;

• The bottom of the jars is filled with spices to taste. Many housewives add a few buds of cloves to the traditional dill and black peppercorns. But this is not for everyone. Be sure to use citric acid (on the tip of a knife), 2 bay leaves, 3-4 medium-sized cloves of garlic;
• after the spices, add a layer of cucumbers, then diced squash, tomatoes and a small pod of hot pepper. The top of this pyramid is covered with black currant leaves;
• To prepare the brine, prepare a mixture based on 1 liter of water - 40-60 grams of granulated sugar and salt. Bring the brine to a boil, remove from heat and pour in 1 tablespoon of 9% vinegar;
• hot water is poured into jars and placed in a water bath to sterilize for 10-15 minutes. After this, the jars are rolled up with sterilized lids.

Important! All of the listed pickle recipes require following simple recommendations for storing preserves.

Preservation storage rules

Winter pickling, hermetically sealed with metal lids, can be stored freely in room conditions; there are no special requirements for its storage. The only thing you should pay attention to is the shelf life of homemade products.

Important! Homemade squash pickles are not recommended to be stored for more than 24 months.

It is better to open jars that have stood for so long, put their contents in a bucket, and during the next harvesting season, prepare and close salted or pickled vegetables according to a new recipe. Storage in a basement or cellar is required to reduce the risk of food fermentation and unplanned explosion of jars during the warm season.

It is not recommended to place jars near microwaves, heating devices, ovens, or even near a refrigerator - operating equipment raises the temperature near the place where it is installed. Even if all microbes are destroyed during sterilization, no one can guarantee that chemical processes will not begin in the heated space.

Be sure to store pickles and pickled vegetables in a cool or cold place, placed in wooden barrels, large glass or stainless steel containers.

Such home-made products are kept under pressure and simply covered with a lid. Periodically you will need to rinse the napkin placed on the vegetables and remove excess water. At the first sign of fermentation or mold, it is better to throw away the food - this way you can avoid botulism.

Conclusion

Squash and zucchini are vegetables that allow you to prepare several delicious types of pickles for the whole winter without much time and effort. There are many recipes, the housewife will be able to choose ones that suit her family’s tastes, and every year delight her loved ones with delicious squash with a crispy skin and tender and juicy flesh.

Patisson is a vegetable plant, a type of pumpkin, a relative of zucchini. It is not as common in garden beds as other members of this family. However, summer residents who have tried this unusual vegetable most often reserve space in their garden for other seasons. This is an early ripening crop; the fruits can be consumed within a week from the moment they appear. In addition, it blooms and bears fruit until frost.

In addition to its external resemblance to an alien flying saucer, squash is interesting because it contains a storehouse of vitamins. These vegetables taste similar to zucchini, but with thicker skin and tasty pulp. They come in yellow, green or white.

How to choose vegetables?

When canning squash for the winter, it is important to choose the right fruits. It is recommended to take young ones, with thin skin, without dents or stains. It is also better to select small-sized fruits; they will cook faster and fit perfectly into the neck of the jar. The fact that the vegetable is ripe will be indicated by its light green color. In addition, in young squash, when pressed, the peel is slightly pressed. White, hard squash is not suitable for consumption.

Preparing squash for the winter is not at all difficult if you take into account all the recommendations. This can be a twist or you can just freeze them. In winter, you can use them to prepare various dishes, for example, Korean-style squash with sweet pepper.

Recipes

Patisson is popular in cooking. It can be fried, boiled, salted, stuffed, pickled, cut into salads or made into jam and marmalade. Cookbooks and magazines for housewives offer many recipes with squash for the most demanding tastes. Squash, prepared with skillful hands, is as tasty as mushrooms.

You can preserve squash yourself, or you can make a “garden garden” by adding other vegetables along with them. Before preservation, due to the thick skin, the squash must first be boiled in boiling water for 5-10 minutes.

Vegetable mix

The main question is what vegetables can be combined. There are no clear restrictions; almost any vegetable crops can be pickled together. Usually garden herbs are added here - parsley and dill, as well as bay leaves, cloves, and any pepper. For the brine, you need to prepare 1.75 liters of water, into which add 1 tbsp. spoon of salt, 2 tbsp. spoons of granulated sugar, 2 tbsp. spoons of 9% vinegar essence.

It is recommended to marinate vegetables in small sizes. To do this, they need to be prepared: disassemble the cauliflower into pieces, cut the white cabbage into pieces, carrots and zucchini into circles, cut the squash in half or into four parts. Peppers are cut in the same way, after they have been cleared of seeds. First, herbs and spices are placed in jars, and vegetables are placed on top. The assortment is poured with marinade and sterilized for 25-30 minutes. After this, tighten and place the jars with the lid down until the workpiece has cooled.

“Vegetable garden” of squash and zucchini with tomatoes

This recipe can be done even by novice housewives. Prepare a kilogram of tomatoes, a kilogram of squash and zucchini. To prepare the marinade, you need a liter of water, in which 200 ml of fruit vinegar, 200 grams of honey and the same amount of granulated sugar are dissolved. Small squash, zucchini and tomatoes are compacted tightly into a jar. First, the skin of the tomatoes must be carefully pierced. The assortment is poured with marinade and sent for pasteurization. Roll up and put away for storage.

Salted

For pickles, it is recommended to use vegetables of the same size so that the salt is evenly distributed. For salting 2 kg of squash, you need to add 1 clove of garlic, dill, cherry leaves, black pepper, a couple of horseradish leaves. Vegetables must be boiled first. First, spices are placed in the preparation container and the squash is pressed tightly on top. For brine, add 60 grams of salt to 1.5 liters of water. The squash is poured with marinade and left in a dark room for three days. Then the brine is drained, boiled and returned to the vegetables. They roll it up and put it away.

Marinated with apple and carrots

To surprise your guests or diversify your holiday table, you can marinate squash with carrots and apples. Apples go well with vegetables, and in addition, they contain a lot of vitamins. This recipe is original, but very easy to follow.

3 liters of water, 5 squash, 5 carrots, 4 onions, 4 apples must be prepared in advance. In addition to vegetables, you will also need 4 bay leaves, 8 peppercorns, dill, parsley, 4 pcs. cloves, 6 cloves of garlic. The marinade will use 3 tbsp. spoons of sugar, 2 tbsp. spoons of salt, 1 tbsp. spoon 70% vinegar. Vegetables must be washed and cut. Apples can be divided into parts, carrots cut into cubes or circles, onions into slices.

First the marinade is prepared. Seasonings are placed in boiling water, where they sit for 3-4 minutes. The resulting brine is placed in a separate container, squash is added, and boiled. After 3 minutes, add carrots and garlic, after another 3 minutes - apples, which need to be boiled for no more than 2 minutes.

While the vegetables are cooking, sterilize the jars well. The easiest way is vinegar treatment. Place cooked vegetables and apples and pour marinade over them. Twist tightly and remove to cool.

Finger licking caviar

It turns out much more tender than from zucchini and is not inferior in taste. For this recipe you will need 3 kg of squash, 2 kg of tomatoes, 1 kg of onions, 5 carrots, 2 tbsp. tablespoons of salt and apple cider vinegar, a glass of sugar and sunflower oil. The squash is cut into small pieces, the carrots are grated, the onions are cut into cubes, and the tomatoes are sliced. The squash is fried in vegetable oil for 5 minutes, then onions and carrots are added to them. The vegetables are fried for 10 minutes with constant stirring, then tomatoes are added here, and the vegetables are stewed for another 10 minutes. Then grind the mass using a blender.

The resulting puree is transferred to a separate container, vinegar, salt, and sugar are added. All ingredients are simmered over low heat for another half hour. The finished caviar is placed in a sterilized container, covered with a lid and simmered in a water bath for about 20 minutes. After this, the lids are screwed tightly.

Marinated crispy squash

Before cooking, they must be washed, dried and the stalks removed. For the blanks, choose young squash about 4-5 cm in length, so that you can freely put it in the neck of the jar. First, they are boiled for 5 minutes in boiling water with added salt. Then seasonings are placed in sterilized jars: dill, celery, tarragon, currant leaves, followed by squash.

All this is poured with hot brine. For it you need to prepare 1 liter of water, 2.5 tbsp. spoons of salt, 1 tbsp. a spoonful of sugar, 2-3 tablespoons of 3 percent vinegar, pepper, cloves to taste. After boiling, vinegar is poured into the marinade. Cover the jars with lids, place them in a container filled with hot water, wait until they boil, take them out and roll them up.

In a spicy marinade

Fans of spicy food will love the marinated squash with a spicy note of red pepper. Dill, currant leaves and horseradish leaves are placed in a sterilized half-liter jar. Then add a clove of garlic, a teaspoon of salt, red pepper to taste, and 50 ml of apple cider vinegar. The squash is carefully placed on top. Everything is poured with boiling water and sterilized under a closed lid. Then it is rolled up and sent for storage.

With cucumbers

Combining squash and cucumbers in one jar is a great idea. Such proximity produces a sweetish taste. Vegetables are taken in equal parts, for example, per kilogram. Vegetables must be washed and prepared for preservation. For a liter of water you will need 2 tbsp. spoons of granulated sugar and 1.5 tbsp. spoons of salt. Boil until completely dissolved, add 0.5 teaspoons of vinegar.

Spices are placed at the bottom of the sterilized bowl: 6 cloves of garlic, 3 bay leaves, 6 pieces of allspice, cherry and currant leaves, dill, parsley. Cucumbers and squash are placed on top and poured with the prepared marinade. Then you need to sterilize for 10 minutes and tighten.

With zucchini

For a 1.5-liter jar you need 0.5 zucchini and the same amount of squash. In addition, carrots, onions, and sweet peppers are added. Place a couple of dill umbrellas, 3 cloves of garlic, and a couple of cherry leaves in a jar. Carrots and zucchini are cut into rings, peppers are cut into 4 parts. Squash is also added here. Small ones are whole, large ones are cut into pieces.

For the marinade: per liter of water you will need 70 grams of salt, 3 tbsp. spoons of granulated sugar, 70 grams of acetic acid, a few peppercorns, bay leaf. Vegetables are poured with marinade, covered with lids and sent for sterilization for 30 minutes. After this, the jars must be rolled up and left upside down for a day.

With mint

There is no sugar in this simple recipe; it is replaced by peppermint, which will give the squash a unique taste. To prepare the marinade, add 10 grams of salt and 3 grams of 70% vinegar essence to 1 liter of cold water. All contents are brought to a boil. Small fruits are washed, blanched for 5-7 minutes and sent to cool.

The bottom of the jar is lined with horseradish, celery, dill leaves, fresh mint, bay leaf, and peppercorns are added. Then vegetables are added here. They are covered with herbs, poured with marinade, and sterilized for 10-20 minutes.

Quick marinating method

The vegetables are washed well, spices are placed in a jar - salt, pepper, citric acid, bay leaf, cloves. Then the squash is sent there, between which it is necessary to place currant and cherry leaves, as well as parsley and dill. The fruits are poured with boiling water, after which the container is placed in a container with water and sterilized for 30-40 minutes. The final touch is vinegar, one spoon is added at the very end. After this, the workpiece is closed with a lid, cooled and sent for storage.

With lemon and herbs

For 1 kilogram of squash, take half a glass of table vinegar, half a glass of boiled water, one third of the same container of chopped shallots. You also need to add 1 tbsp one at a time. spoon of spices - salt, granulated sugar, several pots of black pepper. Then add half of 1 teaspoon of red pepper, one 1 teaspoon each of coriander and mustard, add 3 cloves of garlic, a bay leaf, several sprigs of tarragon, a couple of green onions, 4 slices of lemon.

Vinegar is poured into the water and the indicated spices are added. The contents must be brought until bubbles appear by dissolving salt and sugar. Vegetables prepared for pickling are divided into two parts. One of them is placed in the jar first, then tarragon, onion and lemon are added. The squash is placed on top again, and everything is poured with hot marinade. Regardless of where canned squash is stored, they will be ready within a month. You can try it without waiting for winter.

Squash is indicated for people with hypertension, anemia, kidney disease, and is useful for obesity. Thanks to the proteins in its composition, squash has an excellent effect on the digestive tract, liver, vision, improves immunity, and lowers cholesterol. Squash seeds do not allow you to exceed the amount of salts in the body and even relieve gout.

Squash in any form is contraindicated for disorders of the digestive tract; use with caution in cases of low blood pressure. Minimal consumption of squash is recommended for people with kidney and gallbladder diseases. because Some varieties contain oxolates, which can promote stone formation. Canned vegetables are contraindicated for people with problems with the pancreas, kidneys, or diabetes and are not recommended for young children.

Fans of these vegetables buy seeds for the upcoming season at the end of winter in order to have time to choose suitable varieties of different shapes, colors and ripening periods.

Note: early varieties will produce a harvest within 40-50 days from the moment of germination, and later varieties will only begin to set fruit after 60-70 days.

To learn how to preserve squash, watch the following video.

What to serve as a snack on the holiday table? I don’t argue that pickled tomatoes and cucumbers are very popular, but I want to invite my guests to try spicy pickled squash.

Stocking up on pickled squash without sterilization for the winter is no more difficult than stocking up on the public’s favorites – cucumbers. The marinade for squash is prepared similarly to cucumber, and the preparation itself is very similar.

So, housewives, if you have run out of cucumbers, start pickling the squash. Now the season is open for them.

To prepare the preparation, take the ingredients from the list.

Don't forget the vinegar. In pickling, this is the main “tool”.

Young squash should be rinsed with cold water and dried. Divide large squash into pieces. Let's remove the seeds. Peel the garlic. Cut the capsicum into two to four parts, after removing the seeds.

Place dill seeds, black and allspice peas, squash, pieces of capsicum and garlic into sterile 700-gram jars.

Jars can be sterilized over steam or in the oven. Boil the lids. Fill the contents of our jars with boiling water.

Cover with lids and leave for 30 minutes.

Pour the dill water into a container.

The jars can be covered with a towel.

We will prepare a marinade based on it. Add salt. Let's add sugar.

Mix the marinade until the solids are completely dissolved. Let's bring to a boil. Let's add vinegar.

Fill our squash with boiling marinade up to the shoulders.

Close the jars with screw caps.

Let's turn it upside down. We wrap ourselves in a blanket for a day.

Marinated squash without sterilization is ready for the winter! We will transfer the cooled jars to the cellar for storage.

Crispy homemade squash marinated with capsicum is an excellent appetizer for a festive feast.