home » Spring shoes » Marinated squash is a delicious preparation of an unusual vegetable. Salted squash for the winter

Marinated squash is a delicious preparation of an unusual vegetable. Salted squash for the winter

As always, we have for you only proven and most best recipes preparations for the winter! Squash is tastier and softer than zucchini, but for some reason most housewives do not know that they can be used to prepare very tasty salads for the winter. The most beloved in our family " Squash salad for the winter in Korean." It turns out to be a complete snack that can always be put on the table. Therefore, if you have a special grater for Korean carrots, be sure to prepare this salad for the winter. Disperses with Hurray!

Ingredients:

Patissons— 3 kg

Bulgarian pepper— 500-700 grams

Carrot— 0.5 kg

Bulb onions— 0.5 kg

Garlic— 5 heads

Vegetable oil- 1 glass

Salt- 2 tbsp. l (with a small slide)

Sugar- 1 glass

Vinegar 9%- 1 glass

Fresh greens- cilantro, dill, parsley 1 small bunch each

Spices: seasoning for carrot loins (dried in a 15 gram bag). This seasoning contains: garlic, ground red pepper, basil, coriander, paprika.

How to cook squash for the winter

1. Wash the squash, clean it, remove the stalks. Remove seeds from large fruits.

2 . Peel the onion and cut into thin rings. Tip: To prevent onions from hurting your eyes, place them in the freezer for 2-3 minutes.

3 . Peel the carrots and grate them using a Korean carrot grater.

4 . Wash, peel and chop the pepper into thin strips.

5. Also grate the squash using a Korean carrot grater.

6 . Mix squash, carrots, peppers and onions. Pour in vegetable oil and vinegar. Add finely chopped herbs and seasoning. Salt and sugar. Peel the garlic and press with a garlic press (finely chop). Mix everything thoroughly and leave for 3 hours.

7 . Then the salad should be placed in pre-sterilized jars. I Lately I sterilize jars in the microwave - it’s very quick and convenient (see). Place the jars of salad in semi-boiling water; don’t forget to put a towel on the bottom of the pan. The water should not reach the neck of the jars by about 2 cm. Bring the water (over low heat) to a boil. Cover (without screwing) the jars with lids. And leave the salad in this position to sterilize for 15 minutes.

8 . We take out the jars and put them with the lids down in a cool place. Note! There is no need to put the jars “under a fur coat” (cover) so that the squash does not soften. Leave until completely cooled and store the squash salad in the cellar or refrigerator for the winter.

Delicious squash salad is ready for the winter

Bon appetit!

Winter squash salad recipes

Preparing squash always saves you from the lack of tasty and spicy food in winter. Especially good snacks are obtained by preparing squash salads according to various recipes, with the addition of spices, hot seasonings, vegetables and other delicacies. Thanks to simple taste and the availability of the vegetable, you can create an incredible number of preparations for winter period. Just take it away quality products, for salads, it’s better to stock up on small squash, small onions or tomatoes so that the snack in a jar looks appetizing.

Squash salad “prefabricated”

Squash - 3 kilograms.
Cucumbers – 2 kilograms.
Tomatoes – 2 kilograms.
Bell pepper, red sweet – 1 kilogram.
Garlic – 3 heads.
Currant leaves - 2 per jar.
Cherry leaves - 2 per jar.
Dill leaves - 2 per jar.
Bay leaves - 2 per jar.
Peppercorns - 5 pieces per jar.
Citric acid - half a teaspoon.
Cinnamon.
Vinegar – 1 teaspoon (per 1 liter of water).
Sugar – 50 grams (per 1 liter of water).
Salt – 40 grams (per 1 liter of water).

Wash the jars. Now you need to put leaves: currant, cherry, laurel and dill, cinnamon and peppercorns, as well as citric acid in each jar.

Wash squash, tomatoes and cucumbers, peppers. Cut tomatoes and squash, cucumbers and peppers into slices, remove seeds and roots. Peel the garlic, rinse. Now, in jars, it is better to take large ones, lay out the vegetables in layers, starting with the squash. After each layer add garlic.

Prepare the marinade. Boil water, add salt and sugar, pour in vinegar, let cool a little. When the vegetables are placed in jars, fill them with marinade, place them for sterilization and roll up the lids.

Squash salad “couldn’t be simpler”

Squash - 3 kilograms.
Onions - half a kilogram.
Garlic – 2 heads.
Carrots – half a kilogram.
Sunflower oil – 100 grams.
Vinegar – 1 glass.
Ground black pepper – 1 teaspoon.
Salt – 2 tablespoons.
Sugar – 1 tablespoon.

Wash the squash thoroughly so that you don’t have to clean it. The carrots also need to be washed and peeled. Peel the onion and rinse under running water; do the same with the garlic.

Cut the squash into medium-sized cubes and set aside in a bowl. Now you need to grate the carrots for the “Korean-style carrots” appetizer. Add the already grated carrots to the squash and mix. Cut the onion into thin half rings and add it to the vegetables. Now you need to add salt and sugar, pepper, pour sunflower oil and vinegar. Mix everything well.

Let the salad marinate for 3 hours, then put it into jars and sterilize. Roll up the lids and leave until winter.

Spicy squash salad

Squash - 2 kilograms.
Onion – 0.5 kilograms.
Cucumbers – 1 kilogram.
Tomatoes – 1 kilogram.
Sunflower oil – 1 cup.
Vinegar – 250 grams.
Water – 1 liter.
Peppercorns - 4 pieces per jar.
Sugar – 2 tablespoons.
Salt – 1 tablespoon.
Gelatin – 3 tablespoons.

For this salad we take small vegetables, that is, small cucumbers or gherkins, cherry tomatoes and tiny onions, sets. Peel and wash all vegetables. We put them in jars, pre-washed and sterilized, and lay them out in layers. We’ll also put the pepper in the jars and fill everything with sunflower oil (about 3 tablespoons per jar).

You need to prepare the marinade: boil water and add sugar and salt. Dissolve gelatin in water, add to the marinade and pour in vinegar. Pour the marinade into each jar and roll up the lids.

Patisson is the closest relative of pumpkin and zucchini. Preparations for the winter can be carried out according to the same recipes used for zucchini - complete success is guaranteed.

But there are also certain differences.

Culinary recipe Salted squash for the winter

For example, it is not recommended to cover jars with warm things. On the contrary, they need to be cooled as quickly as possible, without exposing them to drafts. The secret is that when overheated, the squash becomes flabby and loses its taste.

We have also prepared others for our readers. interesting recipes preparing preparations for the winter, such as pickling rows and pickling milk mushrooms.

How to salt squash for the winter

Autumn is the season for vegetable preparations. The recipe according to which it is prepared is presented great snack in the form of salted squash.

Ingredients:

squash – 2 kg;
garlic – 7 – cloves;
green dill - a bunch;
currant leaf – 3 – 5 pcs;
horseradish foliage – 1 – 2 pcs;
salt – 3 tablespoons;
water – 1.5 liters.

Vegetables are washed, not too large ones are left whole, large ones are cut into suitable pieces.
Garlic, currant leaves, dill and chopped horseradish leaves are placed on the bottom of pre-prepared glass jars.
The squash is sent into the container, and the packing is done rather tightly.
We boil water, dilute salt in it, and pour boiling water into the container.
Cover the jars with lids and leave for three days to salt.
After the appointed time, the brine is drained, brought to a boil again, and poured into jars.
Now the containers can be closed for long-term storage with metal lids.

After allowing the vegetables to cool, they are sent to a cold room for better preservation.

How to salt squash in jars for the winter

Another simple way to prepare squash for the winter season.

Ingredients:

squash – 2 kg;
garlic – 5 cloves;
dill, celery - several branches each;
horseradish leaf - one;
salt – 50 g;
water – 1 liter.

We sort out the vegetables, cut off the stems from the fruits, and wash them.
Wash all the green mass and leave to dry.
Remove the skin from the garlic cloves.
We put a third of all the spices into a three-liter glass container, fill it halfway with squash, and go back to the spices, using half of the rest.
Place the vegetables up to the neck, add the remaining seasonings.
At this time, boil water and dissolve salt in it. Fill the jars with vegetables with the resulting brine and cover them.
In this form, the jar should be kept at room temperature for at least a week.

From our articles you can also get theoretical knowledge about how you can marinate savory or Bell pepper, and also prepare salted cauliflower.

Recipe for pickling squash - assorted root vegetables

Using this method, squash is stuffed with various root vegetables.

Ingredients:

squash
carrots, celery, parsnips - in equal quantities;
onions – 2 – 3 heads;
water – 1 liter;
salt – 60 g;
vegetable oil – 100 g;
granulated sugar – 50 gr.

Pattisons that are not very large in size are sorted out, washed with a soft brush, cut into two parts, from which the seeds are removed.
Root vegetables are washed, peeled, finely chopped, and chopped onion is added to them. The whole mass is mixed, salted, and sautéed in a frying pan. Vegetable halves are stuffed with it.
Next, we connect the squash halves and put them in a glass container.
At the same time, pickle is prepared - granulated sugar and salt are added to the water and brought to a boil. The jar is filled with it.

The container is closed and placed in a cold place.

Instant salted squash or zucchini with apples

In this way, a wonderful appetizer is prepared for any table.

Ingredients:

squash;
apples;
currant, cherry, lemongrass leaves - 5 pieces per jar;
water – 1 liter;
salt – 15 g;
sugar (if desired, replaced with honey) – 30 g;
rye flour – 10 gr.

Vegetables and fruits are selected of the same small size and washed. Placed in a barrel or glass container.
Pre-washed berry leaves are added.
The mixture is filled to the top with the prepared brine.

A circle and a weight are placed on top. Storage is organized in a cold room.

Salted squash

It’s great to prepare an appetizer this way that you won’t be embarrassed to serve.

Ingredients:

squash - 1.8 kg;
dill – 90 gr;
celery – 30 gr;
horseradish leaf – 15 g;
garlic – 3 – 5 cloves;
bitter red pepper – 1 – 2 pieces;
water – 1 liter;
salt – 50 – 60 gr.

We select undamaged squash and wash it.
Place one at a time with all the spices in a pre-prepared jar.
Fill everything with hot brine and keep it in the room for days
ten, adding liquid if necessary.

Storage must be organized in a refrigerator or cellar.

Salted squash rings

Ingredients:

squash – 2 kg;
garlic – 1 head;
horseradish leaf - 3 pieces;
currants – 6 leaves;
onion – 1 bunch;
black pepper – 5 – 7 peas;
water – 1.5 liters;
salt – 3 large spoons.

The vegetables are washed and the stalk is removed. The squash is cut into large rings.
The water is brought to a boil and the salt dissolves in it.
Our jars are sterilized; peeled garlic, dill and other herbs are placed in them.
Next we lay the squash rings in layers.

The containers are filled with hot brine and covered with lids, but not tightly. We keep it in a cool room for three days, drain the brine, boil it and pour it over the vegetables again. Now the jars are sealed for long-term storage.

How to pickle squash with cucumbers

The recipe is one of the new ones that has not yet gained popularity.

Ingredients:

cucumbers and squash of small sizes, one to one ratio;
garlic – 15 cloves;
dill greens – 2 bunches;
horseradish – root length approximately 10 cm;
water – 4 liters;
currant and cherry leaves - 10 pcs each;
salt – 10 large spoons.

Everything needs to be washed thoroughly, peel the garlic, cut the cucumbers into two parts.
Pour salt into boiling water and let the brine cool slightly.
Horseradish should be grated, but you can peel it and simply cut it with a knife.
Place currant leaf, horseradish, and half of the dill at the bottom of the container.
We lay out cucumbers and squash in layers, covering everything with dill and garlic.
Pour in the brine and cover.

Store at room temperature, then move to a cool place.

Salting squash without sterilization

Prepared according to this recipe, squash has an excellent taste with a characteristic salty sourness, accompanied by the aroma of added spices.

Ingredients:

squash – 10 kg;
hot pepper – 10 pods;
fresh dill – 0.5 kg;
black currant or cherry foliage – 100 g;
horseradish roots – 75 g;
water – 10 liters;
salt – 600 – 7 gr.

To prepare this recipe, you need to select small-sized squashes that are not overripe. The pulp should be dense, the peel thin.
The vegetables are thoroughly washed, pierced in several places, and the fruiting stems are removed. The squash are evenly laid out in rows in a dish prepared for pickling. Each layer is sprinkled with spices.
At the same time, the brine is prepared by boiling water containing salt.
The bottom is inserted into the pickling barrel, and the brine is poured through the hole.

Storage of squash is organized as for cucumbers.

Recipe for pickling squash for the winter

Ingredients:

squash - 2 kilograms;
apple juice – 200 – 230 ml;
water – 1 glass;
vegetable oil – 320 g;
salt, granulated sugar - half a small spoon;
garlic - one medium-sized head.

We wash the squash, dry it, rub it on a coarse grater, put it in half-liter jars, previously prepared.
The garlic is peeled and the cloves are passed through a fine grater or press.
The juice is mixed with water, add garlic, salt, vegetable oil, granulated sugar to the liquid, put on fire and bring to a boil.
Pour the hot solution into the containers with vegetables, cover with lids, sterilize for about ten minutes, then roll up.

Storage is organized in a cool place.

Salt the squash with cinnamon

The unusual taste is due to this additive.

Ingredients:

squash – 1 kg;
black peppercorns – 10 pieces;
parsley and dill - twenty-five grams each;
horseradish roots – 70 g;
cinnamon - half a small spoon;
garlic - five cloves;
water for preparing brine – 1 liter;
salt – 80 gr.

Vegetables are thoroughly washed.
The stalks are removed with a sharp knife, and punctures are made in several places on each squash using a wooden knitting needle.
The squash are placed in glass jars, each layer is sprinkled with spices.
Everything is filled with hot brine consisting of water and salt.

vegetables of both varieties - 5 kilos;
garlic - one head;
bay leaf - 2 – 3 leaves;
celery and coriander;
salt – 50 g;
water - three liters;
coarse salt for brine – 150 grams;
black pepper – 3 peas.

Vegetables are not well selected large sizes, placed in a saucepan with boiling water for about two minutes.
Next, they are allowed to cool, then each is cut with a knife.
Garlic is disassembled into cloves, peeled, crushed and mixed with salt (50 g);
This filling is placed into the cuts prepared on the vegetables.
At the bottom of each jar we place celery and bay leaves, stuff them tightly with squash and eggplants, pour in hot brine, and add coriander.

We store the jars in the room for a week, close the lids and send them to a cold place.

No comments yet

Category: Banks

Squash for the winter

Squash season means a series of wonderful dishes on the table.

Pickled squash for the winter. Step-by-step recipe with photos

Squash is suitable for baking, boiling, or frying, and leftover vegetables can be frozen or stored for the winter. We decided to dedicate this article to preparations from squash and zucchini.

Winter squash recipe

Ingredients:

squash - 500 g;
onions - 1 pc.;
garlic - 1 clove;
dill;
mustard seeds - 1 teaspoon;
black peppercorns - 1/2 teaspoon;
chili - to taste;
salt - 1 tbsp. spoon.

For the marinade:

vinegar - 1 tbsp;
rice vinegar - 1/2 tbsp.;
sugar - 1/3 tbsp.

Preparation

We take a vegetable shredder and use it to cut the squash crosswise into thin slices. The thicker the pieces, the more crunchy they will be after salting.

Chop the onion into pieces of the same size. Mix the squash and onion slices with a tablespoon of salt and leave in the refrigerator for 2 hours or, if possible, overnight. Drain off the excess liquid and blot the vegetables with a paper towel.

At the bottom of a small jar, about 150-200 ml, put a little dill, mustard seeds, black pepper, chopped garlic and chili. You can also experiment and add coriander, cumin, or fennel seeds to the jars.

Now let's move on to preparing the marinade. In a small saucepan, bring two types of vinegar and sugar to a boil, cook until the sugar crystals dissolve. Fill the contents of the jars with marinade and seal them. If you need to preserve it for the whole winter, those jars should first be sterilized.

Squash marinated for the winter

Ingredients:

squash - 500 g;
salt - 2 teaspoons;
garlic - 1 clove;
ginger - 3 thin slices;
lemon zest - 1 strip;
black peppercorns - 1/4 teaspoon;
coriander seeds - 1/4 teaspoon;
dried chili pepper - 1/4 teaspoon.

For the marinade:

water - 1 tbsp.;
vinegar - 1 tbsp;
salt - 1 tbsp. spoon;
sugar - 1/2 tbsp. spoons.

Preparation

Cut the squash into small slices, place in jars and sprinkle with salt. Let the vegetables stand for 3 hours in the refrigerator, drain off the excess liquid, rinse the squash in cold water and wipe with a paper towel.

Boil the ingredients for the marinade until the sugar and salt crystals dissolve. We sterilize jars and lids for preservation and place coriander seeds, chili, black pepper, zest, chopped garlic and ginger in them. Place pieces of squash on top and pour hot marinade over everything. Cover the jars with lids and place in a water bath for 15 minutes, then roll up.

Salted squash for the winter

Patisson, like its relatives zucchini and pumpkin, contains many useful substances. It contains fiber, pectin, mineral salts, vitamin C, and lutein. According to doctors' recommendations, this vegetable should be regularly eaten by people suffering from heart and vascular diseases, hypertension, kidneys, liver and atherosclerosis. In addition, nutritionists say that healthy people should also eat healthy squash.

Many dishes are prepared from this very healthy vegetable: it can be fried, stewed, pickled and salted. Salting squash- one of the ways to prepare this vegetable for the winter.

How to pickle crispy squash for the winter - recipes with cucumbers, zucchini, without sterilization

Salted squash is in no way inferior in quality to crispy pickled cucumbers; they are also aromatic, tasty and healthy.

Proper salting of squash

It is better to pickle young fruits, the length of which does not exceed 15 cm. In such squash, the seeds are not yet developed, so when pickled they turn out crispy and juicy. You can salt the vegetables whole, or you can cut them into pieces. In addition, there are recipes for pickling, where squash is peeled.

So, the first thing you need to do is prepare the vegetables for pickling. Trim the ends of thoroughly washed squash and pierce the vegetable with a fork or wooden skewer. Then place the prepared vegetables evenly in the prepared container in which they will be salted (glass jars or barrels). Sprinkle layers of squash with spices, which should be placed on the bottom of jars or barrels. The top of the squash should also be covered with spices. Fill everything with brine and leave them to pickle for 5 days. After this, place the barrels or jars with vegetables in a cool place for another five days, the squash is ready. They must be stored just like cucumbers, eggplants, tomatoes and cabbage in a cool place.

Recipe pickling squash: 10 kg of squash, 1 hot pepper, 400 g of fresh dill, 60 g of currant leaves, 80 g of horseradish root, salt (65 g of salt per liter of water).

Without a doubt, salted squash, which has a salty-sour taste and spicy aroma, will appeal to your taste.

Squash has a delicate taste, much similar to zucchini. These vegetables are not only stewed and fried, but also pickled, salted, and made into caviar. The cooking recipes are quite simple. Due to this, even a completely inexperienced cook can prepare squash for the winter. Jars with them will take pride of place on the shelves in the pantry and will definitely be in demand in the winter.

Squash has a delicate taste, much similar to zucchini.

Squash prepared in marinade has excellent taste. They absorb all the aromas of neighboring components and turn out a little piquant and tender. Garlic and hot pepper give them a special taste. Unobtrusive spiciness emphasizes this perfect taste.

Products:

1.5 kg squash;
1.5 liters of water;
35 gr. salt;
35 gr. dill;
55 gr. garlic;
35 gr. capsicum;
35 gr. horseradish;
35 gr. parsley;
45 ml vinegar.

Preparation:

Vegetables should be washed, placed in boiling water and blanched for only 5 minutes.
After this, drain in a colander and rinse with cold water.
Leave small specimens whole, cut larger ones into several pieces.
Place vegetables in jars.
Pour into the pan cold water and add all the remaining unused products, boil.
Fill all jars with hot marinade and cover with lids.

Sterilize for 8 minutes, roll up immediately.

Korean squash (video)

Salting rules

Squash can be easily pickled. Salted vegetables are no less tasty than pickled ones. They have an even richer taste. On the holiday table they will be much more in demand than cucumbers or tomatoes. This is due not only to their taste, but also to their appearance. Fruits that look like a flying saucer immediately attract attention.

Marinated eggplants: 6 recipes for every taste

Products:

1.6 kg squash;
45 gr. garlic;
25 gr. hot pepper;
85 gr. dill;
35 gr. celery;
25 gr. horseradish;
1.2 liters of water;
70 gr. salt.

Squash can be easily pickled.

Preparation:

Wash the vegetables, cut off the stems.
Wash and chop the greens.
Add salt to the water and stir.
Place vegetables and spices in jars, alternating.
Fill them with freshly prepared brine and cover with a lid.
Place the container in warm place and don't bother for a week and a half.
After this, move the jars to the cellar.

Important! For pickling, you need to choose small, dense, unripe vegetables.

Recipe with tomatoes and sweet peppers

The combination of vegetables in this preparation is simply perfect. Sweet pepper gives the appetizer an excellent flavor. Tomatoes not only add color to the dish, but also add a pleasant sweetness. The squash themselves remain tender, but acquire completely unexpected shades of taste.

Products:

2.8 kg squash;
1.3 kg of sweet pepper;
1.5 kg of tomatoes;
65 gr. garlic;
5 gr. carnations;
6 gr. cinnamon;
4 gr. bay leaf;
12 gr. allspice;
12 gr. peppercorns;
25 gr. cherry and currant leaves;
25 ml vinegar;
1.2 liters of water;
35 gr. salt;
45 gr. Sahara;
4 gr. citric acid.

The combination of vegetables in this preparation is simply perfect.

Preparation:

The squash and seeded sweet peppers should be finely chopped and mixed together.
Peel and chop the garlic.
Cut the tomatoes into rings.
Place all the spices and prepared vegetables into jars.
Add vinegar there.
Prepare brine in a saucepan. Mix water with sugar, salt and citric acid and boil.
Fill jars with vegetables with hot brine and cover with lids.
Sterilize for 30 minutes and quickly roll up.

Pickled cabbage for the winter: 8 delicious recipes

Other options for winter preparations

Squash, like zucchini, has an amazing property. They are like a sponge, attracting the tastes of the foods next to them. Due to this, not only pickles can be prepared from these vegetables. Of course, pickling squash is the most common option for preparing these vegetables, but there are many other recipes. From them you can make:

jam;
compote with cherry plums or plums;
caviar;
combine with other vegetables;
preserve in stewed form;
harvest together with apples and plums.

Thanks to its amazing features, squash can be both a delicacy and a very savory snack. Absolutely all family members will be able to please with such preparations.

Cooking caviar

Squash produces aromatic and very tender caviar. Ordinary winter evening This appetizer will be a pleasant addition to dinner. You can safely spread it on bread. A sandwich with caviar will perfectly satisfy your hunger and delight you with its exquisite taste.

Products:

1.8 kg squash;
120 ml oil;
120 gr. salad onions;
25 gr. garlic;
12 gr. dill;
12 gr. parsley;
35 ml vinegar;
15 gr. Sahara;
25 gr. salt.

Squash produces aromatic and very tender caviar.

Preparation:

All vegetables must be washed, stems removed, and then cut into small pieces.
Place them in a frying pan, add oil and fry.
Finely chop the peeled onion, place in a frying pan with oil and fry.
Peel the garlic, chop finely with a knife, mix with salt and pound in a mortar.
Grind the cooled vegetables in a meat grinder.
Finely chop the greens.
Mix all the prepared products, add vinegar and sugar to them.
Place the prepared caviar into jars and cover with lids.
Sterilize the filled container for one and a half hours.
After this, immediately roll it up and turn it over.

Salad with rice and vegetables for the winter: the most delicious recipes

Compote of squash and cherry plum

An unusual but very aromatic drink can be prepared from squash and cherry plum. It has a barely noticeable sourness and pleasant sweetness. It is very easy to prepare and looks simply amazing. This is an extraordinary solution that is sure to be successful.

Products:

1.2 kg squash;
1.2 kg cherry plum;
0.6 kg sugar.

An unusual but very aromatic drink can be prepared from squash and cherry plum.

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

About the beneficial properties of squash

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

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

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

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

Whole marinated squash

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

Pickling:

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

Marinated squash pieces

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

Pickling:

Marinated squash in spicy sauce

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

Canning:

Marinated squash with cucumbers

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

Pickling:

Marinated squash with zucchini

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

Pickling:

Marinated squash with tomatoes

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

Pickling:

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

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

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 preparation of preservation. 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. Maximum size mug - 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

Simple but very delicious 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 for drying;
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 by liter jars Use small-sized vegetables, cut them into circles or slices. You can use medium-sized zucchini, but they will require cutting the vegetables into small pieces or packaged in large cylinders 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 great for festive table as 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 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, pour in 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 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:

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.
Prepare the brine using 40 grams of salt per 1 liter of water.
The boiling water is cooled slightly and poured into containers with vegetables and spices.
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

Get delicious and healthy vegetables knowledge of this recipe will help you with quick cooking. 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 extensive experience in preparing culinary delights:

6 pieces of onions, sweet bell pepper 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 big amount water 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's the recipe: delicious salad– snacks using these delicious vegetables with carrots, tomatoes and vegetable oil. All operations are performed according to a certain scheme:

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.

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.
Fill in layers large saucepan vegetables and add 200 grams of vegetable oil and granulated sugar and 100 grams of table salt.
Bring the salad to a boil and simmer over low heat for 60 minutes until the vegetables are soft and tender.
Garlic is added 10 minutes before the salad begins to be laid out in sterilized jars.
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. Taste ripe tomatoes complements the taste sensations of squash and bell pepper and makes the dish unforgettable and popular with 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 everybody. 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 compliance simple recommendations for conservation storage.

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 delight her loved ones every year delicious squash with crispy skin and tender and juicy flesh.