The closest relatives of the patisson are zucchini and pumpkin. You can harvest squash for the winter according to the same recipes that have been tested on zucchini - success is guaranteed. But there are also some differences. For example, it is undesirable to wrap inverted cans after rolling, moreover, they should be cooled as soon as possible (not in a draft!). Overheated patissons become flabby and tasteless. If you are preparing a mixed salad, try to choose the smallest patissons, putting them in jars as a whole - the workpiece will look very elegant. In addition, cut patissons lose much of their taste.
Wash the squash thoroughly before canning, paying special attention to the ribbed edges. It is not necessary to remove the skin, it is tender in squash. With a sharp knife, cut off the “butt” and the place of attachment of the stem, making circles with a diameter of no more than 2 cm. Before laying in jars, the squash must be blanched in boiling water for 5-7 minutes, and then lower the squash into cold water, to which ice is added.
Small patissons are best preserved whole, while large ones can be used in the preparation of salads, snacks and even jams and compotes. Some recipes for canning squash for the winter "Culinary Eden" shares with you.
Pickled squash
Ingredients for a 1 liter jar:
600 g patissons,
1 sheet of horseradish
50 g green dill,
1 bunch parsley and celery
2 bay leaves,
2 cloves of garlic
1 pod of hot pepper,
spicy spices (cloves, black peppercorns, etc.) - to taste,
about 400 ml marinade.
For marinade:
400 ml of water
20 g sugar
20 g salt
50 ml 9% vinegar.
Cooking:
Blanch small patissons in boiling water for 5 minutes, cool. Chop the greens fairly large. Prepare the marinade: boil water and salt and sugar, let it boil for 15 minutes, pour in the vinegar. Put spices and herbs on the bottom of the jars, then tightly lay the squash, pour boiling marinade and set to sterilize for 12 minutes. Roll up, turn over.
Salted patissons
small patissons,
small sweet pepper,
garlic cloves,
3-5 small pink tomatoes
2-3 small cucumbers
cherry and currant leaves.
Spices:
1 g citric acid,
2 pcs. carnations,
3 bay leaves,
5 black peppercorns.
Brine:
1 liter of water
50 g salt
30 g sugar
1 tbsp 9% vinegar.
Cooking:
At the bottom of the jar, put spices and citric acid, cucumbers, then half fill with squash, pepper, garlic, currant and cherry leaves, put tomatoes on top. Boil the brine, pour over the vegetables and set to sterilize for 25 minutes.
You can salt patissons both in barrels and in glass jars. Squash for salting should be with dense pulp and tender skin, not overripe, with poorly developed seeds. Before salting, they need to be washed, pricked with a wooden toothpick in many places, and cut off the tops so that a circle with a diameter of 1-2 centimeters is formed. Lay the prepared patissons in rows, close to each other, shifting spicy greens (horseradish, dill, celery, parsley, currant and cherry leaves) between them. Add spices (dill seeds, peppercorns, garlic). Prepare a brine (for 1 liter of water - 60-80 g of salt) and pour into a container with squash. Store in a cool place.
Pickled squash
Ingredients:
1 kg small patissons,
10-15 black peppercorns
4 bay leaves,
4 things. carnations,
4-5 garlic cloves,
horseradish leaves,
dill umbrellas.
Marinade:
1 liter of water
50 g salt
25 g sugar
1 tsp 70% vinegar.
Cooking:
Blanch the squash for 5 minutes in boiling water, then dip in ice water. Boil the marinade. Place spices, squash in sterilized jars, pour hot marinade over and roll up.
Canned squash
Ingredients for a 3 liter jar:
10 sprigs of parsley,
2 sheets of horseradish
5-7 cherry leaves
10 currant sheets,
1 head of garlic
2 bay leaves,
5 peas of allspice,
6-7 black peppercorns.
For filling:
3 tbsp salt,
1 tbsp Sahara,
3 tbsp 9% vinegar.
Cooking:
Place the spices in the bottom of a 3 liter jar. Place small squash approximately the same size tightly in a jar, pour boiling water over it and let stand for 10 minutes. Drain the water and fill with a new portion of boiling water. Let stand for another 5 minutes, drain the water into a saucepan, add salt and sugar, boil and pour over the squash. Add 3 tablespoons to each jar. vinegar and roll up.
Pickled squash with mint
Marinade Ingredients:
1 liter of water
10 g salt
3 g 70% vinegar,
6 g horseradish leaves,
6 g green celery,
10 g dill,
3 g fresh mint
bay leaf, peppercorns - to taste.
Cooking:
Wash small patissons, blanch in boiling water for 5-7 minutes, then dip in ice water for 4 minutes. Put the chopped herbs, salt and vinegar into the water for the marinade, boil. Lay the greens on the bottom of the jars, add bay leaves and peppercorns and fill the jar with prepared squash. Cover with herbs on top, fill with marinade and sterilize for 10-20 minutes (depending on the capacity of the jars).
Assorted salad with squash in jelly
Ingredients for a 3 liter jar:
small patissons, tomatoes, onion sets, gherkins,
1 tbsp vegetable oil,
3-5 black peppercorns
1 liter of water
1 tbsp salt,
2 tbsp Sahara,
250 ml 9% vinegar,
3 tbsp gelatin.
Cooking:
Wash vegetables, pat dry and place in sterilized jars. Pour 3 tbsp into each jar. vegetable oil and put peppercorns. Soak gelatin in cold boiled water. Prepare the marinade: boil water with salt and sugar, let it boil for 3 minutes. Dilute gelatin with hot marinade, stir and add vinegar. Pour vegetables in jars, cover with lids and sterilize for 20 minutes. Roll up.
Assorted salad with squash
Ingredients:
3 kg patissons,
500 g carrots
500 g onion
5-6 pcs. sweet pepper,
5-6 heads (not cloves!) of garlic,
2 tbsp with a hill of salt
1 stack Sahara,
1 stack 9% vinegar,
1 stack vegetable oil,
1 tbsp ground black pepper,
2-3 pods of hot pepper,
1 packet Korean carrot seasoning
1 bunch cilantro
1 bunch of parsley
1 bunch of dill.
Cooking:
Grate squash and carrots on a grater for Korean carrots, onion and pepper - in half rings. Grind the garlic with a press, chop the greens. Mix all ingredients and leave for 3 hours. Then mix again and fill sterilized jars with salad. Cover with lids and sterilize for 12 minutes. Roll up, turn over.
Squash stuffed in pumpkin. Cut small patissons in half and remove the seed chamber. Prepare minced parsnip roots, carrots, parsley, celery: finely chop, add chopped onion and simmer in vegetable oil. Salt, stir. You can add some greens. Stuff the squash, put them in a peeled hollow pumpkin and pour in brine (for 1 liter of water - 60 g of salt, 50 g of sugar). Put in a cold place.
Squash caviar
Ingredients:
4.5 kg patissons,
1 kg carrots
500 g onion
500 g tomatoes,
500 g sweet pepper,
70 g tomato paste,
80 g sugar
70 g salt
70 g 9% vinegar,
vegetable oil.
Cooking:
Cut the prepared squash into strips and stew in a deep saucepan for about an hour so that the liquid evaporates. Meanwhile, fry onion and carrot in vegetable oil until golden brown. After the squash is stewed, add carrots and onions, chopped peppers and tomatoes, salt and sugar to them and simmer, stirring, for about 45 minutes. Pour in the vinegar, mix and arrange in jars. Roll up, turn over, wrap up.
Squash with cabbage
Marinade Ingredients:
2 liters of water
3 stack. Sahara,
2 stack 3% vinegar,
2 stack vegetable oil,
4 tbsp salt.
Cooking:
Peel the white cabbage and squash, cut into slices and blanch in boiling water for 5 minutes, then immediately dip in ice water. Place the cabbage and squash in sterilized jars, fill with hot marinade and close with a plastic lid. After cooling, store in the refrigerator.
Appetizer of patissons and carrots
Ingredients:
3 kg patissons,
500 g carrots
500 g onion
2 heads of garlic
1 stack Sahara,
1 stack 7% vinegar,
1 stack vegetable oil,
3 tbsp salt.
Cooking:
Grate the squash and carrots on a coarse grater, cut the onion into half rings. Pass the garlic through a press. Combine all ingredients, mix and leave for 2 hours. Then mix again and arrange in sterilized jars. Set to sterilize for 50 minutes from the moment of boiling. Roll up, turn over.
Stewed squash appetizer
Ingredients:
1 kg of squash (or a mixture of squash, zucchini and pumpkin),
500 g tomatoes,
200 g of greens and parsley roots,
200 g onion
200 ml of water
vegetable oil, vinegar, salt - to taste.
Cooking:
Cut vegetables and roots into not too small pieces. Put in a bowl or deep saucepan, add water and simmer for about 40 minutes from the moment of boiling. Pour in vegetable oil, salt, add vinegar and boil for another 5 minutes. Immediately place in sterilized jars and roll up.
Squash salad with sweet peppers and tomatoes
Ingredients:
2 kg patissons,
1 kg sweet pepper
1 kg of tomatoes,
50 g garlic
carnation,
cinnamon,
Bay leaf,
black and allspice peas,
cherry and currant leaves, 9% vinegar - to taste.
For filling:
1 liter of water
35 g salt
50 g sugar
3 g citric acid.
Cooking:
Finely chop the squash and bell peppers, pass the garlic through a press, cut the tomatoes into circles. Put the spices in sterilized jars, on them with layers of tomatoes, a mixture of patissons, sweet peppers and garlic. Pour 1 tsp into each liter jar. vinegar and pour the hot brine over the vegetables. Set to sterilize: 0.5-liter - 25 minutes, 1-liter - 30 minutes. Roll up.
Squash salad with garlic
Ingredients:
4 kg patissons,
2 heads of garlic
100 g salt
100 g sugar
100 g vegetable oil,
100 g 9% vinegar,
1 bunch of green parsley.
Cooking:
Cut the young patissons into thin slices, also cut the garlic very thinly. Add chopped parsley, salt, sugar, vegetable oil, vinegar, mix and arrange in sterilized 0.5-liter jars. Leave to sterilize for 20 minutes. Roll up, turn over.
Vegetable platter with squash
Ingredients for a 3 liter jar:
½ patisson,
1 onion
4 garlic cloves,
½ carrot,
1 large thick-walled sweet pepper,
5-7 small cucumbers
5-7 cherry tomatoes
1 young zucchini
10 black peppercorns,
2 bay leaves,
3 cloves,
2 tbsp salt,
4 tbsp Sahara,
½ stack 5% vinegar.
Cooking:
Cut the squash into slices, carrots and zucchini into slices, cut the onion and sweet pepper into 4 parts. Put spices and seasonings, sugar and salt on the bottom of the sterilized jars, arrange the vegetable platter nicely on top and pour boiling water over it. Set to sterilize for 15 minutes from the moment of boiling. You can add cauliflower or broccoli inflorescences to this salad, it will turn out very elegant.
Compote of squash and cherry plum
Ingredients for a 3 liter jar:
1 kg patissons,
1 kg cherry plum,
2 stack Sahara.
Cooking:
Arrange the peeled and chopped patissons in 3-liter jars, filling them about halfway, lay the cherry plum on top in a third of the jar. Pour sugar, pour boiling water and put the jars to be sterilized for 20 minutes from the moment of boiling. Roll up, turn over.
Squash jam
Ingredients:
1 kg patissons,
1 kg of sugar
500 ml of water.
Cooking:
Rinse the patissons, cut, remove the seeds and cut into large pieces. Soak them in cold water for 5 hours, then drain in a colander. Pass the dried patissons through a meat grinder. Boil the syrup from sugar and water, put the squash in it, mix and cook until tender (that is, until a drop of syrup spreads over the surface of the plate).
Good luck preparing!
Larisa Shuftaykina
Pickled patissons are an excellent appetizer for a festive table, as this bright and attractive vegetable can become not only an independent dish, but also an ingredient for creating salads and complementing second courses. There are many recipes that allow you to cook this dish deliciously. Basically, they are divided into 2 groups: one of them includes recipes that involve sterilization, and the other does not.
Pickled patissons - a great appetizer for the festive table
The preparation prepared according to this recipe is characterized by a rich taste and aroma. This property is achieved through the use of a wide variety of seasonings in the canning process.
- 550 grams of squash;
- 6 garlic cloves;
- 1 tablespoon of sugar;
- 3 dill sprigs;
- 1 sheet of horseradish;
- 2 bay leaves;
- 2 cm piece of chili;
- 14 peas of a mixture of peppers;
- 3 sprigs of parsley;
- 1 tablespoon of salt;
- 3 clove buds;
- 0.5 teaspoon of vinegar essence.
The preparation prepared according to this recipe is characterized by a rich taste and aroma.
How canning works:
- The patissons are washed, freed from the stalks and from the place where the flower is attached, marked with a dark spot on the vegetable.
- The bowl is filled with water, sent to the stove. After the liquid boils, the patissons are immersed in it and blanched for 5 minutes.
- Then the vegetables are leaned back in a colander and immediately immersed in cold water.
- Garlic is peeled, cut into 2 halves.
- A sheet of horseradish, bay leaf, pepper, cloves, chili, 2 branches of parsley and dill are laid out at the bottom of a sterilized canning container.
- The jars are filled with patissons, another 1 bay leaf and 1 branch of parsley are placed in the middle of the container. The top vegetable layer is covered with dill. Garlic halves should be evenly distributed throughout the workpiece.
- Water is poured into the pan in the amount of half a liter for each liter jar. Water is sent to the stove and boiled. The specified amount of salt, sugar is added to the liquid for every half liter of water. After boiling the marinade base, it is cooked for another 5 minutes, and then mixed with vinegar.
- The blanks are poured with hot marinade, covered with a lid and sent for sterilization for 20 minutes.
- Sterilized jars are sealed, turned over and insulated with a blanket.
You can eat squash marinated in this way 2 weeks after its seaming.
Pickled patissons: a quick and tasty recipe for the winter - with cucumbers
One of the best options for preserving patissons is their mixture with cucumbers. Such an assortment will delight guests and households with its crispy structure and bright appearance. Preparing such a blank is very simple, for this you need the following ingredients:
- 2 liters of water;
- 50 grams of sugar;
- 2.5 kilos of cucumbers;
- 5 bay leaves;
- 1 kilo of patissons;
- 1 quarter of a garlic head;
- 50 grams of salt;
- 20 peas of a mixture of peppers;
- 3 dill umbrellas;
- 1 dessert spoon of vinegar essence.
One of the best options for preserving patissons is their mixture with cucumbers.
How to pickle:
- Vegetables are washed.
- Cucumbers are soaked for 3 hours in cold water.
- Patissons are freed from the stalks, blanched in boiling water for 5 minutes. Then they recline in a colander and plunge into ice water.
- Greens and peppers are placed at the bottom of the sterilized container. Then cucumbers are laid out, and then squash.
- Water is poured into a separate bowl, sugar and salt are dissolved in it. Everything is mixed and sent to the stove. After boiling, the liquid is removed from the heat and poured into snacks. The container is closed with plastic lids and left for 20 minutes.
- The brine is then drained back into the bowl and boiled again for 5 minutes.
- Vinegar is poured into the blanks, and then the prepared brine is poured into the same place.
- Snacks are covered with lids and sent for sterilization for 30 minutes.
- Then the container is removed from boiling water and corked with metal lids.
You can open the workpiece prepared according to this method after 14 days. If you want to get a spicy snack, you can put a centimeter piece of chili on the bottom of the container, it turns out moderately spicy and tasty!
Conservation of sharp patissons
You can prepare a savory and bright snack by adding chili peppers and apple cider vinegar to it. These ingredients allow you to add not only spiciness to the preparation, but also an attractive delicate apple flavor.
In the canning process you will need:
- 300 grams of squash;
- 1 teaspoon of salt;
- 50 milliliters of apple cider vinegar;
- 5 grams of chili;
- 1 dill umbrella;
- 1 sheet of horseradish;
- 1 currant leaf;
- 1 cherry leaf;
- 1 garlic clove.
You can prepare a savory and bright snack by adding chili peppers and apple cider vinegar to it.
Step by step pickling:
- Dill, horseradish, currant and cherry leaves, peeled garlic are placed at the bottom of a dry sterilized container.
- Chili is washed, cut into thin circles and shifted to spices.
- Salt is poured into the container.
- The patissons are washed, freed from the stalk and cut into small pieces.
- Squash pieces are stacked on spices.
- The appetizer is poured with freshly boiled water, seasoned with vinegar.
- The blanks covered with a lid are sent to the oven, heated to 120 degrees for 20 minutes.
- Heated containers are sealed and turned over.
Store such twists should be in a dark cool place.
Canning without sterilization
You can facilitate the process of canning squash by refusing to sterilize. In this case, the hostess should strictly observe the proportions of the ingredients, as well as the preservation method. Otherwise, the workpiece may deteriorate prematurely and cause poisoning.
Basically, housewives canned squash without sterilization with vinegar or salt. It is worth considering that each of these ingredients dictates not only its own method of preservation, but also the storage of the finished product.
Preparation of pickled squash without sterilization: with tomatoes
A great option for festive feasts is a pickled platter of squash and tomatoes. The advantage of this blank is that it does not require sterilization.
To prepare assorted, you need:
- 1.4 kilos of young patissons;
- 200 grams of small tomatoes;
- 1 tablespoon of sugar;
- 3 star anise;
- 8 peas of a mixture of peppers;
- 0.5 teaspoon of cumin seeds;
- 5 bay leaves;
- 1 tablespoon of salt;
- 5 garlic cloves;
- 1 tablespoon of vinegar essence;
- 1.5 liters of water.
The advantage of this blank is that it does not require sterilization.
Pickling:
- Vegetables are washed.
- Garlic is peeled from the top layer, each slice is cut into 2 parts.
- Assorted vegetables and garlic are placed in a sterilized jar.
- The workpiece is poured with boiling water, and then left to cool completely.
- The resulting infusion is poured into an enameled bowl and brought to a boil. The hot marinade is again poured into jars and cools.
- Then the infusion is boiled again, mixed with spices, herbs and vinegar, and then poured into a snack.
- The container is sealed and immediately moved to a cool place.
This appetizer literally captivates with its taste, as well as the contrast of structures - crispy squash and tender tomatoes.
Pickled squash, canned without sterilization
Canning squash for the winter can be carried out not only with vinegar, but also with salt. In this case, sterilization of blanks is not required. In order to pickle vegetables, you will need:
- 1.5 kilo patissons;
- 1 small garlic head;
- 1 small chili pod;
- 1 sheet of horseradish;
- 1 small bunch of parsley or dill;
- 1 small piece of celery root;
- 1 liter of water;
- 60 grams of salt.
Step by step cooking method:
- Vegetables are washed, freed from the stalk.
- Salt dissolves in cold water.
- The bottom of the jar washed with soda and dried is covered with chopped celery, garlic, chili and horseradish leaves.
- Then the jar is filled with vegetables, each layer of which should be sprinkled with chopped greens.
- The appetizer is poured with the previously prepared brine, covered with a lid and sent to a warm place for 10 days.
- Then the container is moved to the refrigerator.
Such a blank should be closed only with a plastic or nylon lid, otherwise the snack may deteriorate. Vegetables will be ready to eat after 2 weeks. Stored for 3 months.
How to preserve squash (video)
Quite unusual-looking patissons occupy by no means the last place among vegetables in amateur gardens. These vegetables are useful no less than others. They contain such vitamins and macronutrients as A, C, B1, B2, PP, iron, potassium, sodium, zinc, lutein, etc. But the most popular beneficial property of patissons is their low calorie content. 100 gr. The product contains only 19 kcal. However, due to the high content of fiber and carbohydrates, they are very nutritious.
Due to their unusual shape, squash has always attracted attention on any table, so delicious pickled squash for the winter will be very healthy and tasty. Consider several options for squash marinade recipes.
This is a very simple cooking recipe. Greens can be found in any garden. Even if there are no spices, they can be easily replaced with others, or removed altogether. It all depends on your taste. The recipe does not add sugar, it is replaced by peppermint, which, in addition to a sweetish aftertaste, adds spice and sophistication to the dish. Both children and adults will be happy with the unusual salting.
Required products:
- fresh squash, young - 300-400 gr.;
- water - 1 liter;
- salt - 1 spoon (tea);
- 1 horseradish leaf;
- a bunch of celery leaves;
- a bunch of mint;
- a bunch of dill;
- 3 bay leaves;
- peppercorns - 5 peas.
Pickling patissons for the winter recipes:
- My young patissons, and place in a separate pan.
- Boil water and pour over vegetables. We leave everything for 6 minutes.
- After 6 minutes, dip the squash in cold water, let cool.
- Prepare the brine: pour water and add all the herbs and salt to it. We begin to boil the marinade. As soon as the water boils, add vinegar and immediately remove from the stove.
- We take a liter jar. We lay part of the greens at the bottom, add pepper.
- We cut the patissons (if they are large), or lay them whole if they are very small. Lay the rest of the greens on top.
- We put the jar to sterilize. To do this, we collect water in a saucepan, lower the jar there and boil for 20 minutes. To prevent the jar from bursting, you can put a small napkin on the bottom of the pan.
- Then close the jar tightly with a lid and let it cool. Tasty and healthy patissons will be ready for the winter.
Marinated patissons with tomatoes for the winter
Tomatoes and peppers will add a little variety in the color of the workpiece. This recipe will allow you to enjoy several types of pickled vegetables in the winter by opening just one jar. But how beautiful it all will look on the table.
We will need:
- young small patissons - 500 gr.;
- Bulgarian sweet pepper - 3 pcs.;
- garlic cloves - 3 pcs.;
- 4 small cucumbers (you can without them);
- 4 small tomatoes;
- a bunch of dill;
- bunch of parsley;
- 3 cherry;
- 3 leaves of homemade currant;
- citric acid - 1 tsp;
- cloves are not ground, flowers - 5 pcs.;
- 4 bay leaves;
- black pepper - 6 peas;
- 1 l. water;
- 2 tbsp. spoons of salt;
- 2 tbsp. spoons of sugar;
- acetic acid 1 tablespoon (tablespoon, 70%).
Fast food marinated patissons:
- Wash squash well. For more delicious preparations, use young squash. Their peel is still soft and tasty to eat. Old fruits will resemble firm zucchini with large seeds that will have to be peeled in winter.
- At the bottom of the jar we put salt, pepper, citric acid, bay leaves, cloves. Then we lay out the squash in layers, put currant leaves, cherry leaves, parsley and dill between each layer.
- We put the vegetables.
- Bring water to a boil and pour over vegetables. Then the jar is placed in a pot of water and boiled for 30-40 minutes, sterilized.
- The very last ingredient will be vinegar - pour a spoonful of vinegar on top and tightly roll up the lid.
- Let's cool down. We store everything in a cool place. Treats for the winter are ready.
Crispy marinated squash for the winter
A fairly simple recipe will not complicate any housewife. Everything is done quickly and at minimal cost. Hot pepper will add spice to the dish, and for lovers - hot pickle. Due to the minimum number of ingredients, it can be used both as an appetizer and as an addition to other dishes.
For a liter jar we take:
- young squash 500 grams;
- water 0.5 liters;
- 2-3 sheets of horseradish;
- one bunch of parsley;
- one bunch of dill;
- one bunch of celery (you can not add);
- hot pepper - 1 small pod;
- 2 bay leaves;
- 3 garlic cloves.
Marinated squash recipe for crispy winter:
- Rinse the patissons and add to boiling water. Blanch in this way for 5 minutes. Then dip into cold water and let cool.
- I'm preparing the brine. To do this, boil water with salt and sugar until they dissolve completely (depending on the size of the salt). Then pour in the vinegar and remove from the stove.
- First, put all the spices, squash and pepper in a jar, between the squash - chopped garlic, put greens on top (which was chosen for the marinade).
- Fill everything with brine.
- Dip the jar in a pot of water and sterilize for 15 minutes.
- Then close the jar tightly with a lid. Turn upside down and put in a cool place.
- To improve the taste of patissons, or rather, so that they do not become sour, cool, the faster the better.
- Pickled patissons are ready.
How to pickle patissons for the winter
A very simple recipe with a pleasant delicate taste. Pickled bell pepper is very nutritious and tasty. And in winter, just a lack of vitamins. Because of the pepper, the taste becomes much more pleasant and tender.
We need the following products:
- 1 kg. young patissons;
- 4 bay leaves;
- 1 bunch of dill with inflorescences;
- sweet pepper - 5 medium fruits;
- black pepper - 4 peas;
- 1 liter of water;
- 1/2 cup 6% vinegar;
- 2 tablespoons of granulated sugar;
- 2 tablespoons of salt.
Step by step recipe:
- Rinse the vegetables, chop (as you like - you can slice, you can rings) and put in a bowl. Top with herbs and spices.
- Boil the brine in a saucepan, adding salt, sugar and vinegar. Acetic acid is poured last, after which the pan is removed from the heat. Pour brine over vegetables.
- Place the jars in a container with water, put on the stove and boil for 20 minutes.
- Banks after sterilization tightly roll up and allow to cool in a cool place. Squash with bell peppers are ready.
Pickling squash without sterilization with tomatoes
For a more fragrant marinade, as well as for lovers of spicy snacks, you can try this recipe. An unusual combination of seasonings will delight guests and household members who will wonder what they are sleeping on.
We roll up our squash with tomatoes in a two-liter jar.
For this we need:
- fresh young squash 1.4 kg;
- tomatoes - 200 gr.;
- 1 st. a spoonful of sugar;
- 1 st. a spoonful of salt (with a slide);
- 3 dried star anise flowers;
- peppercorns - 8 peas;
- cumin seeds - 1/2 teaspoon;
- 5 sheets of laurel;
- 5 garlic cloves;
- a tablespoon of 70% acetic acid;
- water - 1.5 liters.
How to pickle squash without sterilization:
- Wash the squash and tomatoes, peel the garlic and cut in half. Put it all in a jar. Pour boiling water over all vegetables. Water should be poured carefully, without touching the glass walls, in order to avoid cracking dishes. Let cool.
- After cooling, drain the water and boil again. Pour it back into the jar and let it cool down.
- While we fill the vegetables with water and let them brew, you can sterilize the lid. To do this, throw it into boiling water and boil for 5-10 minutes.
- The third approach with water is the final one. We add spices and herbs to this water. Boil and pour warm patissons.
- Lastly, vinegar is poured on top and immediately tightly corked with a lid.
- Let cool in a cool place.
- Assorted squash and cherry tomatoes for the winter is ready.
Marinated squash for the winter with apple and carrot
For a more sophisticated and unusual marinade, you can use the following recipe. In addition to vegetables, another very useful and tasty ingredient in it is apples, which have even more vitamins. An unusual recipe is quite simple to prepare.
It will require:
- 5 medium freshly picked patissons;
- medium-sized carrots - 5 pcs.;
- onions - 4 small heads;
- 3-4 medium-sized apples;
- 3 l. water;
- 4 bay leaves;
- a bunch of dill;
- bunch of parsley;
- peppercorns - 8 pcs.;
- 4 cloves;
- 6 garlic cloves;
- 3 art. spoons of granulated sugar;
- 2 tbsp. spoons of salt;
- 1 st. a spoonful of acetic acid (70%).
Cooking step by step:
- Wash fresh small squash and cut into slices.
- Rinse and chop carrots and apples as well. Apples into 4 parts (if the fruits are small, or the size of the ranetki), carrots - you can strip, you can round. Peel the onion and garlic, cut the onion into slices, garlic in half.
- We prepare the brine: pour all the seasonings, herbs and spices into boiling water. Boil the brine for 3-4 minutes.
- Put the patissons in a separate bowl and pour boiling brine. Bring to a boil and cook for 3 minutes, then add carrots and garlic to the squash. Cook the same for about three minutes, then add the apples and boil for 2 minutes.
- While we were busy with vegetables and marinade, the jars could be sterilized. There are many methods of sterilization. We sterilize in order to destroy all unnecessary microbes, which will then spoil the workpiece. Probably the easiest way is to use vinegar. To do this, pour a little vinegar into a jar, close and shake well. So that the vinegar washes all the walls of the jar. Then we open it, drain the remnants of unnecessary vinegar and let it ventilate.
- We place ready-made vegetables with apples and marinade in jars, pour marinade over. Cover tightly with lids and let cool.
- Delicious preparation for the winter is ready.
If you have such wonderful vegetables as squash grown in your garden, be sure to prepare them for the winter. Not only tasty and healthy, but also beautiful vegetables will surely delight you on the table. Having picked up one of the recipes to your liking, you will not regret stocking up on such a delicacy.
In addition to these recipes, you may also be interested in options for such winter preparations, such as, for example, and.
For pickling
Tomatoes are not big. Cucumbers medium Squash
For marinating in a one and a half liter jar
Umbrella dill 1-2 pcs.black currant leaves 4-5 pcs.Allspice peas 3 pcs.Bay leaf 1 pc.Carnation 1 pc.Garlic 2-3 cloves
For marinade on a one and a half liter jar
Salt 2 tbsp.Granulated sugar 5 tbsp.Vinegar 9% 2/3 cup
How to cook
At the bottom of sterilized jars, put dill umbrellas, chopped blackcurrant leaves, bay leaves, chopped garlic cloves. Wash the vegetables, pierce the tomatoes with a fork near the stalk, cut the squash in half or into four parts if they are large. Arbitrarily put vegetables in jars, compact as tightly as possible. Boil three liters of water, pour vegetables in jars and leave for 10 minutes. Drain the water into a saucepan, boil again and pour over the vegetables - make three fillings. Drain the water for the last time into a saucepan, put salt, sugar, vinegar, mix and immediately pour the vegetables in jars, adding sweet peas and cloves, roll up. Turn jars upside down and leave to cool completely. Store at room temperature.
The number of cucumbers, tomatoes and squash depends on their size, and the amount of marinade depends on the density of packing vegetables in jars.
Published 02.10.2014
Posted by: FairyDawn
Calories: Not specified
Time for preparing: 45 min
We suggest you prepare canned cherry tomatoes and squash for the winter. Vegetable pickles are always popular in winter. After all, who doesn’t want to open a jar of bright vegetables to mashed potatoes with herring on a cold day. Cherry tomatoes are especially fragrant, convenient to eat, and patissons are easily digestible, healthy and go well with all vegetables. If you didn’t find a cherry tomato, you can take ordinary, homemade ones, and instead of squash - an ordinary zucchini. In general, patissons are a type of pumpkin, a dietary product, they have many useful properties that cleanse the body and harmful substances, improve the functioning of the cardiovascular system. Tomatoes and squash are a great combination for a vegetable platter. By the way, you can cook for the winter
Canned cherry tomatoes and squash for the winter: recipe
For cooking, we need 45 minutes, the product yield is 1 liter. 
Ingredients:
- cherry tomatoes - 500 grams;
- patisson white - 300 grams;
- Bulgarian pepper - 150 grams;
- garlic - 3 cloves;
- bay leaf - 1 piece;
- dried dill with umbrellas - 1 piece;
- allspice peas - 3 pieces;
- black peppercorns - 5 pieces;
- carnation - 1 bud;
- filtered water - 500 milliliters;
- rock salt - 1 tablespoon;
- white sugar - 1 tablespoon;
- table vinegar - 1 tablespoon.
Recipe with photo step by step:
We will prepare all the products for canning cherry tomatoes and squash for the winter. Tomatoes should not be very ripe, so that they do not burst during heat treatment. It is better to pierce them in general, where the ponytails are, with a toothpick. Bell pepper for beauty, I took two colors - red and green. 
We will prepare jars for conservation in advance, steam them and boil the lids.
Wash the patissons and cut into pieces. 
After the spices in the jar, put the squash tightly.
Then chopped bell peppers. 
Followed by cherry tomatoes to the neck. 
Boil the marinade in a saucepan. Pour water, add salt and sugar, when the water boils, the marinade is ready.
Now we fill them with our vegetables in a jar. 
Add vinegar and cover with a lid.
Sterilize cherry tomatoes and squash. Sterilization time - 10 minutes for liter jars, for three-liter jars - 25. 
After sterilization, we take out the jar and roll it tightly with a lid. Now you need to turn the canned cherry tomatoes with patissons upside down for the winter and put them on the floor, wrap them in a blanket and let them brew, cool our workpiece until the morning. Then you can safely rearrange it in the pantry room or basement. 
That's all, cherry tomatoes and squash are ready for the winter. Bright, appetizing and tasty preparation will be waiting for winter days to please you on the festive table.
For a winter dessert, you can cook
