True gourmets claim that pickled squash and zucchini are no worse than those familiar to everyone. canned cucumbers. They are well stored, and the price policy of these crops at the height of the season is budgetary, so do not miss the opportunity to pamper yourself and your loved ones with wonderful pickles.
The advantage of salting squash is the ability to store zucchini and, as in oak barrels as well as glass containers. The most delicious will be crops with dense pulp and thin skin and young seeds.
How to pickle squash
The most common way to salt squash and zucchini
Before salting, wash the squash thoroughly, you can select a clean brush and use it only for washing vegetables. Cut off the top and stem.
In the selected container, line the bottom with dill, horseradish, parsley, put a little celery and currant leaves, then fold the resulting squash next to each other as tightly as possible. You can salt squash according to the same recipe as cucumbers, only double all the spices used in the recipe for squash. Fill everything with brine and you're done!
Recipe for pickling squash with spicy garlic and crunch
For salting patissons you will need:
Dill 90 g (good bunch)
Garlic 5 large cloves
Horseradish leaves 15 g (three leaves)
Cooking method
Sterilize glass containers. Select fresher medium-sized squash, wash the vegetables well and cut the stalks. At the bottom of the jar, put a third of the entire list of herbs and spices, then lay the squash on half the jar, then put another part of the herbs and another layer of vegetables to the very neck. Place the rest of the greens tightly in a jar.
Fill jars with pre-prepared brine. To make a brine, you need to add 60 grams of salt to a liter of water. Close the lids of all jars and leave at room temperature for ten days. After ten days, it is worth adding the brine to all the jars so that they are completely covered with water.
How to pickle patissons simply and tastefully
The advantage of this recipe lies in the exact proportions of all the components and the squash themselves.
Squash two kg
garlic medium head
Water 1.5 liters
Salt 3 tablespoons
Horseradish 3 large sheets
Dill 1 bunch
Currant leaves 6 pcs
Black peppercorns 5 peas per jar
Cooking method
Take all the patissons, wash them thoroughly, cut them into rings 3-4 cm wide. If your patissons are small, you can cut them into half rings, so they will always look beautiful and appetizing when served.
At the bottom of each jar, lay a few cloves of garlic, currant leaves, and dill. Put the squash in jars to the very top.
Prepare the brine: add salt and peppercorns to boiling water.
Fill all jars with squash with brine and cover with lids, but do not close tightly and leave for 3 days.
On the 4th day, drain the brine and container and boil it again. Fill all the patissons again and close the lids already. Turn the jars upside down and wait for them to cool. Store in a cool place and eat according to your mood.
Pickled patissons for the winter are made whole or cut into pieces, often along with other vegetables. In the bank assorted vegetables decorative pumpkins, that is, patissons, look very attractive. Such snacks can decorate even festive table. At the same time, patissons are not capricious and, if cooked correctly, will not deteriorate until the next season, even if stored at room temperature.
How to pickle squash
When preparing pickled squash for the winter, several important points should be considered.
- Only young patissons can be marinated, as the old ones become too tough. Vegetables up to 5 centimeters in size are ideal, as they easily pass through the neck of the jar - they can be pickled whole. Older vegetables will have to be cut into equal-sized pieces. On organoleptic qualities ready meal It will not affect, only aesthetic. However, if you pickle old and tough specimens, they will remain tough.
- It is not necessary to clean the patissons, as this will ruin them. appearance. In addition, their skin is so thin and tender that it makes no sense to remove it.
- When preparing squash for pickling, they are washed, then their stalks are cut off. When cutting them, you need to grab a little pulp - about a centimeter, no more.
- So that the patissons are not too hard, they are boiled before marinating. Boil enough for 5 minutes, after which they must be immediately removed and put in cold water. If this is not done, then, on the contrary, they will turn out to be too soft, not crispy.
- Before you start preparing the marinade, you should sterilize the jars. Cans with a capacity of one and a half to three liters are best suited.
Otherwise, you need to follow the recipe, and everything will surely work out.
Pickled squash - a classic recipe
- patissons are young, preferably small ones - 2 kg;
- bitter Bell pepper- 3 pcs.;
- garlic - 1 head;
- Bay leaf- 4 things.;
- dill (fresh) - 5 sprigs;
- parsley (fresh) - 5 branches;
- celery greens - 3 sprigs;
- horseradish leaf - 1 pc.;
- cherry leaves - 7 pcs.;
- table vinegar (9%) - 120 ml;
- rock salt (without iodine) - 100 g;
- water - 1.5 l.
Cooking method:
- Heat water, dissolve salt in it, bring to a boil.
- Place squash in boiling salted water and cook for 5 minutes.
- Remove the squash with a slotted spoon or colander, rinse with cold water.
- Put spices and herbs on the bottom of the jars. Place squash on top.
- Pour vinegar into the brine in which the patissons were boiled, bring to a boil.
- Pour the squash with boiling marinade.
- Cover the jars with lids, put in large saucepan with water for sterilization.
- After sterilizing for 10 minutes, remove the jars from the pan, roll up. Screw caps are also suitable if they are boiled before that, like ordinary ones.
- Put the jars on the lids, cover with a cotton blanket or insulate in another way - the canned food should cool slowly, in warmth.
- After cooling completely, return the jars to their original position and place them on a storage shelf.
Squash prepared in this way are well stored without sterilization, but it is much more reliable with it.
Squash marinated with sweet pepper
- squash - 2 kg;
- sweet pepper - 1 kg;
- hot capsicum - 1 pc.;
- allspice peas - 5 pcs.;
- black peppercorns - 5 pcs.;
- bay leaf - 2 pcs.;
- dill umbrellas - 2 pcs.;
- parsley (fresh) - 100 g;
- fresh dill - 100 g;
- table vinegar (9%) - 100 ml;
- granulated sugar - 150 g;
- coarse salt - 100 g;
- water - 1.5 l.
Cooking method:
- Wash, if necessary, cut the squash, boil them for 5 minutes in ordinary water, rinse under running cold water, let it drain.
- Sterilize jars and lids.
- Wash the peppers, remove the seeds, cut each one into several pieces along.
- Put the spices in the bottom of the jar.
- Mix in jars with pepper and squash. Cover with remaining herbs.
- Put sugar and salt in 1.5 liters of water, heat to a boil and boil for 5 minutes.
- Pour in the vinegar, boil for another half a minute, turn off the heat and after a couple of minutes fill the jars with squash and pepper with the finished marinade.
- Sterilize jars for 40 minutes.
- Close the jars with metal lids, turn over. Wrap up with a blanket. After the jars have completely cooled, they can be removed for winter storage.
Patissons marinated with pepper are quite spicy. If you don't like spicy snacks, you can reduce the amount hot pepper doubled, but do not completely exclude it from the recipe: pepper is a natural preservative, it increases the shelf life of pickled squash and allows you to store them all winter.
Squash marinated with cucumbers
- patissons (up to 5 mm in diameter) - 1 kg;
- cucumbers - 3 kg;
- garlic - 2 heads;
- allspice peas - 10 pcs.;
- black peppercorns - 14 pcs.;
- bay leaf - 6 pcs.;
- dill (umbrellas) - 2 pcs.;
- sugar - 60 g;
- salt - 60 g;
- vinegar essence - 30 ml;
- water - 2 l.
Cooking method:
- Thoroughly wash cucumbers and squash, because if even a little dirt remains on them, the workpiece may not stand all winter.
- Cut off the stems.
- Boil squash for 5 minutes, rinse in cold water.
- Soak cucumbers for 5-8 hours in cold water, rinse.
- At the bottom of each sterilized jar (you will need two three-liter ones), put a dill umbrella, three bay leaves, evenly distribute allspice and black pepper between them.
- Lay the cucumbers vertically in jars, trying to fit as much as possible, put the squash on top.
- Pour salt and sugar into the pan, cover with water, bring to a boil, immediately pour the squash with brine.
- Cover with lids and leave for a quarter of an hour.
- Drain the brine back into the pot. It is convenient to do this through a lid with holes and a spout.
- Boil the brine for 5 minutes.
- Pour a teaspoon into each jar vinegar essence. Fill with hot brine.
- Cover the jars with lids, place in a saucepan, fill it with water so that it reaches the jars to the shoulders, sterilize for half an hour.
- Take the jars out of the pot with tongs.
- Roll up, put on the lid. After they cool slowly under something warm, they can be put away for the winter.
Zucchini marinated according to this recipe have a mild taste, a pleasant aroma that can be called traditional.
Squash marinated with tomatoes
- squash (small) - 1.5 kg;
- medium-sized tomatoes (ideally cherry tomatoes) - 0.3 kg;
- garlic - 4 cloves;
- rock salt - 20 g;
- granulated sugar - 20 g;
- star anise (dried) - 2 pcs.;
- cumin seeds - 2-3 g;
- white peppercorns - 6 pcs.;
- bay leaf - 4 pcs.;
- vinegar essence (79%) - 30 ml;
- water - 1 l.
Cooking method:
- Prepare the squash by washing and cutting if necessary.
- Wash the tomatoes by removing the stalks. In the area of the stalks, make several punctures with a toothpick in each tomato. This is necessary so that they do not crack.
- Sterilize the jar. Put cumin seeds, star anise flowers, pepper and laurel leaves at the bottom of it.
- Lay out the squash as tightly as possible.
- Gently place tomatoes on top.
- Boil water and pour vegetables into it, wait 20 minutes, drain the marinade into the pan.
- Boil the marinade, pour it back into the jar, cover it with a lid and leave it again, but this time it’s enough to wait 15 minutes.
- Drain the marinade back, put salt and sugar in it, bring to a boil again.
- Pour in hot marinade in a jar of tomatoes and squash, add vinegar on top.
- Cork jars, put upside down, wrap. Wait until it cools down. Store in a cool place.
Squash marinated with tomatoes have spicy taste and spicy aroma.
Assorted marinated squash
- squash - 2.5 kg;
- tomatoes (small) - 2.5 kg;
- cucumbers (medium-sized) - 2.5 kg;
- bell pepper - 1 kg;
- garlic - 15 cloves;
- horseradish leaves - 3 pcs.;
- dill (fresh) - 0.3 kg;
- black peppercorns - 12 pcs.;
- allspice peas - 12 pcs.;
- vinegar (9 percent) - 12 tbsp. l.;
- salt - 180 g;
- water - 3 l.
Cooking method:
- Sterilize three three-liter jars.
- Wash the squash, cut large ones into several pieces.
- Wash the rest of the vegetables well, dill.
- Soak cucumbers and squash for three hours in cool water.
- After the specified time, rinse, boil the squash for 5 minutes.
- Cut the pepper into large lengthwise pieces.
- At the bottom of each jar, put a sheet of horseradish, 4 peas of allspice and black pepper, 5 cloves of garlic. Put in half the dill.
- Put the cucumbers in the jars first.
- The second layer is squash, the third is tomatoes.
- The last of the vegetables, put the pepper in the jars. It is convenient to lay along the walls of the can.
- Lay the remaining dill in the final layer.
- Pour three tablespoons of salt into each jar, pour 4 tablespoons into each. l. vinegar..
- Boil water and pour into jars with vegetables.
- Cover the jars with clean lids and set to sterilize. Sterilization time - 45 minutes.
- Seal tightly with lids, turn upside down and leave to cool under the covers. After that, you can store all winter at room temperature.
Assorted vegetables - very beautiful dish. In addition, everyone will find a vegetable to their liking in it.
The taste of pickled squash largely depends on the marinade and neighboring vegetables. He is "friendly" with all vegetables without exception.
We have for you, as always, 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 which of them can be prepared very delicious salads for the winter. Favorite in our family Squash salad for the winter in Korean." It turns out as a full-fledged snack, which can always be put on the table. Therefore, if you have a special grater available for Korean carrots Be sure to prepare such a salad for the winter. Disperses on Hurrah!
Ingredients:
Squash- 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 loin (dried in a bag of 15 grams). This seasoning contains: garlic, red ground pepper, basil, coriander, paprika.
How to cook squash for the winter
1. Wash the patissons, remove the stalks. Remove seeds from large fruits.
2
. Peel the onion and cut into thin rings. Tip: so that the onion does not hurt your eyes, put it in the freezer for 2-3 minutes.
3
. Peel the carrots and grate on a grater for Korean carrots.
4
. Wash, peel and chop the pepper into thin strips.
5.
Squash also grate for Korean carrots.
6
. Mix squash, carrots, peppers and onions. Pour in vegetable oil, vinegar. Add finely chopped herbs and seasoning. Salt and sugar. Peel the garlic and squeeze with a garlic press (finely chop). Mix everything thoroughly and leave for 3 hours.
7
. Then the salad must be laid out in pre-sterilized jars. I've been sterilizing jars in the microwave lately - it's very quick and convenient (see). We put the jars of salad in half-boiling water, do not forget to put a towel on the bottom of the pan. Water should not reach the neck of the jars by about 2 cm. Bring the water (over low heat) to a boil. We cover (without twisting) the jars with lids. And leave the salad in this position to be sterilized for 15 minutes.
8
. We take out the jars, and put them down with the lids in a cool place. Note! it is not necessary to put the jars “under a fur coat” (to cover) so that the squash does not soften. We leave it to cool completely and send the squash salad for the winter for storage in the cellar or refrigerator.
Delicious squash salad for the winter is ready
Bon appetit!
Squash salad for the winter recipes
Squash blanks always save in winter from a lack of tasty and spicy. Especially good snacks are obtained if you cook squash salads, in a variety of ways different recipes, with the addition of spices, hot spices, vegetables and other goodies. Thanks to simple taste and the availability of vegetables, you can create an incredible number of blanks for winter period. Just select quality products, for salads it is better to stock up on small squash, small onions or tomatoes so that the appetizer in the jar looks appetizing.
Squash salad "team"
- Squash - 3 kilograms.
- Cucumbers - 2 kilograms.
- Tomatoes - 2 kilograms.
- Bulgarian 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 in a 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 banks. Now you need to put the leaves: currants, cherries, laurel and dill, cinnamon and peppercorns, as well as citric acid to each bank.
Wash squash, tomatoes and cucumbers, peppers. Cut tomatoes and patissons, 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. Add garlic after each layer.
Prepare the marinade. Boil water, put salt and sugar, pour in vinegar, let cool a little. When the vegetables are stacked in jars, fill them with marinade, put them on sterilization and roll them up with lids.
Squash salad "nowhere easier"
- Squash - 3 kilograms.
- Onions - half a kilogram.
- Garlic - 2 heads.
- Carrot - half a kilogram.
- Sunflower oil - 100 grams.
- Vinegar - 1 cup.
- Ground black pepper - 1 teaspoon.
- Salt - 2 tablespoons.
- Sugar - 1 tablespoon.
Wash the squash thoroughly so that you do not have to clean it. Carrots also need to be washed and peeled. We clean the onion and rinse it under running water, we will do the same with garlic.
Cut the squash into medium-sized cubes and set aside in a bowl. Now you need to grate the carrot on a grater for the “Korean carrot” snack. We lay the already grated carrots to the squash and mix. We cut the onion into thin half rings, and also lower it to the vegetables. Now you need to add salt and sugar, pepper, pour sunflower oil and vinegar. Mix everything well.
Leave the salad to marinate for 3 hours, then put it in jars and sterilize. Roll up the lids and leave until winter.
Squash salad "spicy"
- Squash - 2 kilograms.
- Onions - 0.5 kilograms.
- Cucumbers - 1 kilogram.
- Tomatoes - 1 kilogram.
- Sunflower oil - 1 cup.
- Vinegar - 250 grams.
- Water - 1 liter.
- Pepper "peas" - 4 pieces in a 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. Clean and wash all vegetables. We lay them out in jars, pre-washed and sterilized, lay them out in layers. We will also lower the pepper into the jars, fill everything with sunflower oil (about 3 tablespoons per jar).
You need to prepare the marinade: boil water and add sugar and salt. Dilute gelatin in water, add to the marinade and pour vinegar. Pour the marinade into each jar, roll up the lids.
Patisson is an ornamental gourd, but many consider it a type of zucchini. This is due to the similarity of their organoleptic qualities. Thanks to this, most recipes for harvesting zucchini for the winter are also suitable for squash, but there are also recipes that are designed for pickling just small beautiful pumpkins. It is not difficult to make salted patissons for the winter, even if you choose the most sophisticated recipe, and such blanks are stored very well.
Cooking features
Most delicious meals obtained, if you take into account several recommendations.
- For salting, you should take young, even slightly unripe squash. Adults are more suitable for making salads, but for pickles, they must be cut in half or even into four parts. Overgrown ones are too hard to use for culinary purposes.
- The skin of the squash is thin and tender; it is not required to remove it before salting. In addition, unpeeled fruits look more appetizing.
- Given that the patissons do not clean, they should be washed especially carefully, brushing off all the dirt with a brush.
- Before salting, you need to cut off the stalks, but it is advisable to make the circle as small as possible, not exceeding two centimeters.
- The necessary procedure that squash will have to undergo before salting is blanching. Blanch them for a short time, only 7-8 minutes, so that they remain crispy. To preserve the color, they must be rinsed immediately in cold water.
These are general requirements that do not depend on the selected recipe.
Salted patissons - a classic recipe
- squash - 2 kg;
- water - 1.5 l;
- garlic - 1 head;
- salt - 60 g;
- horseradish leaves - 3 pcs.;
- cherry leaves - 6 pcs.;
- black peppercorns - 6 pcs.;
- dill (fresh) - 100 g.
Cooking method:
- Sterilize the jars - you will need two one and a half liter or three liter jars. You can take one three liter jar: patissons are so tasty that they still do not stale.
- Boil the squash for 5-8 minutes, depending on their size, let the water drain from them.
- Peel the garlic, but do not cut the cloves.
- Wash dill, leaves, dry them.
- Spread dill, horseradish and cherry leaves, black pepper in jars, putting spices on the bottom.
- Lay the patissons as tightly as possible.
- Boil water with salt and pour the squash with brine so that it reaches the very neck. Cover with lids and put in a cool dark place for three days.
- Drain the brine into the pan, boil again and pour over the squash. This time, the jars should be tightly sealed. Having rolled them up with metal lids, you can store them in a cool pantry or cellar. If you use nylon lids, store squash in the refrigerator.
This is one of the most simple recipes salting squash for the winter.
Salted squash with celery
- squash - 2 kg;
- water - 1.5 l;
- salt - 75 g;
- dill (fresh) - 30 g;
- celery greens - 30 g;
- garlic - 3 cloves.
Cooking method:
- Prepare the squash by washing them well, removing the stalks and blanching for 5 minutes.
- Sterilize a three-liter jar, prepare the spices by dividing them into three parts.
- Put the third part of dill and celery, together with a clove of garlic, on the bottom of the jar, fill it halfway with squash, again put 10 g of dill, celery, a clove of garlic, add squash, put the remaining greens and the last garlic clove on top.
- Boil 1.25 liters of water, dissolving 60 g of salt in it. Pour the squash with brine, cover with a lid and leave at room temperature for 8 days.
- Boil a glass of water by dissolving three teaspoons of salt in it. Pour the brine into the jars. Close them with lids and put them in a cool place.
Squash prepared according to this recipe can be stored in winter only in a cool place, for example, in a cold cellar or in a refrigerator.
Salted patissons with cucumbers
- cucumbers - 5 kg;
- squash - 2.5 kg;
- garlic - 20 cloves;
- hot capsicum - 1 pc.;
- parsley, dill - 100 g each;
- water - 5 l;
- salt - 0.4 kg.
Cooking method:
- Rinse cucumbers and patissons thoroughly. Dip the squash for 5 minutes in boiling water, remove.
- Sterilize jars. The amount of ingredients indicated in the recipe is for 4 three-liter jars.
- Peel the garlic, wash and dry the herbs. At the bottom of each jar, put 5 cloves of garlic, 25 g of dill and parsley, add a tablespoon of salt.
- Fill the jar with small cucumbers and squash.
- Boil 5 liters of water, dissolving the remaining salt in it, pour the vegetables with brine, cover with lids and leave for two days.
- Drain the brine into a saucepan, bring to a boil, pour over the vegetables. After 5 minutes, pour the brine back into the pot.
- Pour the hot brine over the vegetables twice more, 5 minutes apart.
- If you do not intend to store salted patissons for a long time, then close the jars with plastic lids and, when the jars have cooled, put them in the refrigerator. If you are preparing for the winter, then put the jars of squash in a saucepan, covering its bottom with a cloth, pour in water and sterilize the vegetables for 10 minutes, then roll up the jars with metal lids.
According to this recipe, excellent is harvested for the winter, one might say versatile snack which is quickly eaten.
Squash salted for the winter are crispy, tasty, somewhat reminiscent of mushrooms. You can cook them according to different recipes - the choice depends on the personal preferences of the hostess and her family members.
From such a simple and affordable vegetable as a patisson, you can cook many dishes that will delight you with both taste and vitamins in winter.
- the best opportunity to stock up on delicious for the winter for the whole family. It's so nice to open a jar in the middle of the winter and enjoy tasty and healthy, besides, cooked personally.
Squash and zucchini— versatile vegetables. For pickles, they are just perfect, and the taste will not yield to everyone's favorite pickled cucumbers. Besides , their prices are always lower . Therefore, simply cheap and tasteful you can please your beloved family all winter.
Salting squash for the winter in jars
For blanks it is better to take young squash with soft skins , they will taste much better pickled and salted . More mature fruits will be used for salads, caviar, jam. Consider how you can cook patissons.
A simple recipe for squash pickles will delight you in the winter and diversify your everyday table. You will need:
- 2 kg young small patissons
- head of garlic
- leaves horseradish and currants (or cherries)- 3 pcs
- dill - half a small bunch
- salt - 2 tbsp. with a slide
- black peppercorns - 3 peas per jar
- water - about one and a half liters
If necessary, the patissons can be cut into quarters
So , after collecting and preparing food you can start cooking :
- Take patissons, wash them well. If they are large and will not fit in a jar, then cut them into halves
2. To banks distribute equally horseradish leaves, currants, dill, peppercorns and garlic
3 . Pack squash tightly into jars
4 . Take water into a large saucepan and set to heat. Into boiling water add salt, boil for a few more minutes
5 . Pour the chopped squash with spices with the brine that was cooked, cover with a lid
6 . Leave jars of squash insist 3 days
7. After 3 days, pour the brine from the jars into the pan, boil well, fill the jars again with it and close with metal lids
8 . Turn each jar over and wrap tightly. When the jars have cooled, take them out to the basement and keep the pickles there.
Bon appetit !
Video: Squash and tomato in one jar
Squash for the winter: recipes without sterilization
Since patissons are unpretentious and very easy to prepare, we present recipes without sterilization. Treat yourself and your family to something new.
Pickled squash
Write down a simple recipe for pickled squash. For 3 liter bank You will need :
- medium sized patissons
- dill - inflorescences 3-4 pcs.
- parsley - a few sprigs
- horseradish root - 30 g
- chili pepper - 1 pc.
- garlic - 3-4 cloves
- bay leaf - 2 -3 pcs.
- water - 1 l.
- salt - 2 tbsp. l.
- vinegar table or apple- 80 g
Cooking process will surprise you with its simplicity:
- Thoroughly wash the cooked squash, cut off the ponytails
2. We dip our patissons into a saucepan with boiling water, literally for a couple of seconds. We take out a colander and dip in cold water
3 . We wash the container for preservation, put garlic, horseradish root, dill, parsley, hot pepper whole or cut into circles in all jars
4. We put the squash into jars tighter and try to fit more
5 . Let's boil the brine: 1 l. water boil, add salt, let boil for a couple more minutes
6 . Pour marinade into jars with squash
7. Let's stand 10 minutes
8 . Drain the marinade, boil for 15 minutes. Before removing from heat, add vinegar, turn off
9 . Fill our jars with marinade and roll up with metal lids
10 . We turn over the jars, wrap them well in a blanket, let them cool completely. After cooling, store pickled squash in the basement.
Squash jam
In addition to delicious squash pickles, you can try to cook an unusual and delicious jam without sterilization. The main ingredient in this jam is squash, but for variety and to give the desired taste, you can add those fruits and berries that you like.
When choosing ingredients, consider the natural acidity of fruits. If you chose something sour, just add more sugar.
Let's try making jam from squash with citrus mix. Prepare:
- 1 kg squash and sugar
- 1 orange
- 1 lemon
Cooking process:
- Wash the squash thoroughly and soak no less than 2-3 hours
2. Remove the soaked squash from the water, dry, peel and ponytails
3 . Twist the squash, lemon and orange with zest through a meat grinder
4 . Sugar - sand pour 500 ml water and bring to a boil, stirring constantly so that the syrup does not burn.
5 . Pour the twisted squash , orange and lemon with boiled syrup .
6 . Cook over very low heat, stirring frequently.
7. To make the jam thick, it is best to mix after the first boil, let it boil 20 —30 minutes, and then remove from fire. When the mass has completely cooled, again put on slow fire and boil for more 15 - 20 minutes. This procedure should be repeated 4-5 times. The jam will turn out very thick and rich in taste.
8 . Pour the finished jam over sterilized jars and roll up with metal lids
9 . Leave the jars upside down and completely wrapped in a warm blanket to cool.
Squash caviar recipe
From squash you get just delicious and very tender caviar. Prepare :
- 5 kg squash (small size), can be mixed with zucchini
- 1 kg of onion
- 500 g tomatoes
- 1 kg carrots
- 75 g of granulated sugar
- 300 g lettuce pepper
- 50 g salt
- 1-2 tbsp. tomato spoons
- 4 tbsp. tablespoons of vinegar
- 0 ,5 liters of sunflower oils
- garlic (to taste)
After that proceed to the preparation of caviar:
- Peel the squash and zucchini, remove all the seeds and veins from them, remove the peel, remove the stalks
2. Peel and wash onions and carrots
3 . Rub the squash and carrots on a coarse grater or chop with a food processor, cut the onion into cubes
4 . Stew squash with vegetable oil in a cauldron for about an hour. About half an hour after boiling, open the lid so that the liquid evaporates better
5 . Cut tomatoes into cubes, pepper into strips
6 . Fry onions and carrots in sunflower oil until beautifully browned
7. When the patissons are cooked, add peppers, tomatoes, peppers and fry to them. Simmer this mixture for about 45 minutes - 1 hour.
8 . 5-10 minutes before readiness, add sugar, salt, vinegar and tomato to our caviar
9 . Before removing from heat, add herbs and garlic
10 . Spread hot squash caviar over jars (pre-sterilized) and roll up with metal lids.
Pickling squash for the winter crispy in a jar
For a 1 liter jar you need to take:
- patissons - about 700 g
- garlic -1-2 cloves
- black peppercorns - 2-3 pcs.
- bay leaf - 1 pc.
- dill - a few sprigs
- horseradish leaves - 1 pc.
- cherry leaves - 1-2 pcs.
- blackcurrant leaves - 2-3 pcs.
- mint leaves - 2 pcs.
- oak leaves - 1 pc.
For the marinade:
- water - 1 l
- salt - 100 g
- granulated sugar - 2.5 -3 tbsp. l.
Cooking :
- Squash is best taken small and young. Wash them thoroughly, cut off the legs. If necessary, cut into several pieces
2. Place leaves and spices in clean jars. If you do not have oak leaves, you can do without them
3 . Put our squash on the spices. Try to fold vegetables tightly
4 . Boil water, add salt and sugar, let it boil for 2-5 minutes, add vinegar and remove from heat
5 . Pour the squash with brine and close the lids
6 . Cover the bottom of a large saucepan with a cotton cloth, place jars of squash firmly in it, pour boiling water
7. Patissons must "boil" 10 minutes. Important Not overexpose, Then They will Not crispy. Get out By one jar And close metal lids
9 . Closed jars turn over And wrap up V blanket.
Squash, marinated so way act How excellent cold snack And addition To beloved dishes
Pickled squash on winter pieces
Recipe on 4 liter jars will require such components:
- squash — 2 kg
- spicy pepper Chile— 1 PC
- carrot — 1 —2 PC
- garlic 3 —4 cloves
- carnation — 7 PC
- greenery — By taste
- sugar—sand — 50g
- salt — 50g
- vinegar canteen — 4 Art. spoons
Choose small squash - they have a delicate peel and small seeds
Step by step preparation:
- Prepare vegetables: cut legs, cut on 4
—8
parts. Clear carrot from peel. Carrot cut circles
2 . Clear garlic, wash greenery
3 . IN jars fold garlic, carrot, pepper, cloves, greenery And squash
4 . jars pour cool boiling water And give brew 15 —20 minutes
5 . Drain water from jars V saucepan, add salt And sugar. Give water boil And pour back V banks
6 . IN every jar refill By 1 Art. spoon vinegar
7 . close jars metal lids, turn over, wrap up V warm blanket, leave cool down
Salted squash (recipe)
Components:
- squash — near 1 ,5 kg
- root celery — 30 g
- dill — 1 bundle
- leaves fuck — 1 PC
- garlic 4 —5 teeth
- salt — 30 g
Cooking:
- Squash well wash, cut off stalks
2 . Take clean bank on 3 liters. On bottom n her lay out third spices
3 . Before half lay down bank squash. If got caught more fruit, Can their cut
4 . Lay out remainder leaves And spices
5 . bank fill in remaining squash
6 . IN saucepan pour 1 — 1, 2 water, bring before boiling, fall asleep salt
7 . Pour bank hot brine And close kapron lid
8 . You are holding bank With squash 10 days without refrigerator
9 . If brine « sat down«, add his V bank, to He fully covered squash
10 . Further store salted pattysonchiki V refrigerator
How close squash How mushrooms (recipe on winter)?
Taste at squash neutral, That's why With help spices, seasonings And certain products their Can cook So, What Not distinguish on taste from mushrooms.
Ingredients:
- squash — 1 ,5 kg
- garlic — 5 —6 teeth
- greenery By taste — dill or parsley
- oil vegetable — 1 /2 glasses
- vinegar 9 % — 1 /2 glasses
- salt — 25 G
- sugar — 50 G
- pepper black ground — 1 /2 canteen spoons
Patisson has a neutral taste - it can be "disguised" as various vegetables, fruits and even mushrooms
Detailed recipe for squash:
- Squash wash, clear from legs, slice on small pieces
2 . Wash up And slice greenery
3 . mix V big bowl squash, greenery, miss through crusher garlic
4 . Pour in V bowl With vegetables vinegar And sunflower oil, salt, sugar, pepper
5 . All content bowls well stir, leave pickle on 3 hours. When vegetables will ready, They let me in juice
6 . Sterilize banks, fold V them about pickled mixture
7 . cover up banks lids And sterilize V saucepan With boiling water 10 minutes
8 . After this close banks key, turn over And give cool down wrapped up V towel.
How close squash V tomato on winter?
For original patissons in tomato sauce You will need:
- squash — 500 g
- lettuce pepper — 300 g
- onion onion — 300 g
- tomato juice — 1 ,5 l
- salt — 1 h. spoon
- sugar sand — 1 st. spoon
- vinegar — 40 ml
- laurel sheet — 1 PC
Cooking patissons does not require much effort from you:
- wash squash, cut stalks, If need to, cut out seeds. cut on small pieces. Submit V saucepan
2 . Onion cut semirings, add To patissons
3 . pepper cut rings or semirings And Same add V saucepan
4 . Pour out V vegetables tomato juice, to He fully covered mass
5 . Put saucepan on slow fire. brew 20 minutes after boiling
6 . IN end cooking add sugar, salt, coriander, pepper ground, And garlic. Fine stir
7 . Before withdrawal With fire add vinegar — 30 ml. On taste lettuce it turns out sour—sweet
8 . Boiling salad scatter By sterilized banks And roll up metal lids.
9 . flip banks And leave cool down wrapped up V blanket
cucumbers With squash on winter recipes
For cucumber-squash pickles, the following ingredients are needed:
- cucumbers — 1 kg
- squash — 4 —5 PC
- dill —1 bundle
- pepper fragrant polka dots — 3 —4 PC
- garlic — 4 —5 teeth
- laurel sheet — 1
—2
PC cucumbers And squash wash, clear, dry
2 . IN clean jars fold All spices, garlic And dill
3 . cucumbers And squash plump lay down V banks
4 . Weld marinade: on 1 lire water — 2 st. spoons Sahara, 2 st. spoons salt, boil, 2 Art. spoons vinegar canteen
5 . jars pour boiling marinade
6 . Put banks « boil» V saucepan With boiling water on 3 —5 minutes.
7 . After sterilization close metal lids, turn over And before complete cooling down wrap up V blanket - squash young — 500 g
- zucchini small size - 500 g
- pepper black polka dots — 5 PC
- dill — By taste
- parsley— By taste
- mint —
Squash and zucchini are very similar in taste
Cooking:
- Vegetables thoroughly wash, cut off legs
2 . Greenery wash, grind, purified garlic cut slices
3 . Zucchini And squash boil V boiling water 5 minutes, And straightaway throw V cold water
4 . get busy marinade: 1 l water boil, add there laurel sheet, salt, sugar. When take off With fire, add vinegar
5 . IN big bowl put chopped greenery With garlic. Zucchini slice circles, squash leave whole or Same cut circles. Send all inbowl
6 . Pour vegetables V bowl cooked marinade And press down press
7 . cover clean cloth or gauze And marinate 3 days at room temperature. After this Can eat. Further marinated zucchini With squash should keep V refrigerator
That's it a large number of canned food can be prepared from patisson. All of them will certainly become a godsend on your table in the winter time, which is poor in vitamins.
Video: How to preserve squash?
- Vegetables thoroughly wash, cut off legs
How close squash And zucchini on winter?
Ingredients:
