Squash blanks for the winter. Blanks for the winter - squash. Squash in hot sauce

Squash is a type of pumpkin, which means “pie” in French. It is an excellent vegetable for dietary and baby food... It tastes like zucchini, but more refined and delicate, slightly sweetish, without a herbaceous aftertaste. Squash low-calorie, rich in useful to the body vitamins and minerals, perfect for everyday and festive menus. There are a large number of recipes for dishes and preservation of squash.

Conservation

For preservation, both small and mature fruits are suitable, which will be an excellent snack for any side dish.

Caviar

Squash is an excellent raw material for cooking and preserving various caviar.

Caviar without tomato

Recipe:

3.6 kilograms of squash;
250 grams of onions;
30 grams of garlic;
20 grams of sugar;
25 grams of salt;
120 grams of 5% vinegar;
220 grams of sunflower oil.

Sliced patissons, cut into circles, are fried on sunflower oil... Cut the onion into half rings, fry. Chilled vegetables are passed through a meat grinder, sugar, salt, garlic, vinegar are added. Caviar is packaged in jars and half-liter jars are sterilized for 75 minutes. After sterilization, the jars are sealed.

Caviar with mayonnaise

Recipe:

3 kilograms of squash;
Half a kilogram of carrots, onions, bell peppers;
0.5 liters of mayonnaise;
0.5 liters of tomato paste;
0.5 cups of sugar;
25 grams of salt;
70 grams of 9% vinegar.

Grate the squash on a grater, stew in a thick-walled saucepan for 2 hours with mayonnaise. Peppers, onions and carrots are passed through a meat grinder, added with tomato paste and stewed for another 1.5 hours. Then add sugar, salt, vinegar. Stir and interrupt with a blender. Allow to boil for 10 minutes and seal in sterilized jars.

Squash caviar

Recipe:

3 kilograms of squash;
1 kilogram of carrots;
250 grams of onions;
400 grams of tomato paste;
35 grams of salt;
55 grams of sugar;
75 grams of 5% vinegar.

Patissons, onions, carrots are passed through a meat grinder and stewed for 1.5 hours. Add tomato paste, salt, sugar and cook for another 1.5 hours. Pour in vinegar. Allow to boil for a couple of minutes and seal in sterilized jars.

Spicy caviar

Recipe:

4 kilograms of squash;
1.2 kilograms of tomatoes;
800 grams of carrots and onions;
4 pods of hot pepper;
130 grams of sugar;
75 grams of salt;
Head of garlic;
60 grams of vinegar.

Patissons, tomatoes, carrots, onions are passed through a meat grinder and stewed for 2.5 hours. Chop garlic, pepper and vinegar, add to caviar, stew for 15 minutes. Poured into sterilized jars, sealed.

Pickles

Canned squash

Laying recipe for a liter jar:

600 grams of squash;
12-15 grams of dill;
Black peppercorns;
Allspice;
2-3 cloves of garlic.

Pouring recipe:

400-450 grams of water;
30 grams of salt;
30 grams of vinegar 5%.

Young squash with a diameter of 4-5 centimeters are suitable for canning. The washed fruits are blanched in boiling water for 4 minutes. Put greens, peppers, garlic in a jar, and on top - squash. Pour cans with hot pouring. Sterilized for 10 minutes. Add vinegar and seal immediately.

Patissons with cucumbers, hot-packed method

900 grams of squash;
900 grams of cucumbers;
55 grams of dill;
35 grams of cherry leaves or carrot tops;
Garlic;
Allspice.

Pouring recipe:

1200 milliliters of water;
80 grams of salt;
35 grams of sugar;
90 grams of vinegar 9%.

You can make the preparation of squash in a jar along with cucumbers without sterilization. Prepared vegetables are stacked in layers. Pour boiling water over a balloon, cover with a lid, and stand for 5 minutes. After draining the water, pour boiling water over again, cover with a lid and incubate for another 5 minutes. It is drained a second time. Add greens, garlic, pepper to the top of the jar. The filling is boiled for a couple of minutes. Pour in the filling, seal.

Salted squash

Laying recipe for a three-liter bottle:

1800 grams of squash;
30 grams of dill;
25 grams of horseradish roots;
25 grams of black currant leaves;
10 laurel leaves;
Black peppercorns;
Allspice.

Brine recipe:

100 grams of salt;
Water.

This is the simplest recipe for salting squash. Patissons are tightly placed in a three-liter balloon, alternating with aromatic herbs in layers. Add salt. Pour boiled water. Seal tightly plastic lids... Three days, once a day, it is necessary to turn the container over and shake it to melt the salt. Do not open before use to avoid the formation of mold.

Squash in tomato juice

Recipe for laying on a half-liter jar:

300 grams of squash.

Pouring recipe:

200 grams tomato juice;
50 grams of bell pepper;
15 grams of salt;
10 grams of sugar;
Black peppercorns;
Bay leaf.

To make the squash for the winter tastier, it is better to preserve them in tomato juice. To do this, the jars are first sterilized for 3-4 minutes. The fruits are cut into four parts, blanched in water for 5 minutes and the jars are filled hot. Immediately pour boiling ready-made filling: tomato juice is boiled for 15 minutes with bell pepper, black pepper, bay leaf, salt and sugar. Seals quickly. No sterilization required.

Pickled squash

Squash can be marinated as a stand-alone product or in campaign with other vegetables.

Bookmark recipe:

1.5 kilograms of squash;
Five leaves of cherry and black currant;
Three cloves of garlic;
A bunch of parsley and dill;
Hot pepper pod.

Pouring recipe:

One liter of water;
3 tablespoons of salt;
Two tablespoons of sugar;
Pepper;
85 grams of 9% vinegar.

Before placing in a saucepan, the squash is blanched for 5 minutes, cooled in cold water. Place in a saucepan with herbs. Pour in boiling fill. Press down with oppression. Incubate for two to three days at room temperature. Store in the refrigerator.

Vegetable mix

Recipe for a bookmark on a three-liter jar:

450 grams of squash, tomatoes, zucchini, cucumbers;
Bay leaf;
Dill;
Black peppercorns;
Allspice.
Garlic.

Pouring recipe:

1.3 liters of water;
50 grams of salt;
80 grams of sugar;
100 grams of 9% vinegar.

They put the fruits in a jar in the following sequence: zucchini, cucumbers, squash, tomatoes. Dill, bay leaf, garlic, pepper are placed between the layers. Pour in the boiled filling. Sterilized for 13-15 minutes. Add vinegar and seal.

Salads

Patisson can become the basis of many salads for the winter.

Squash salad in tomato sauce

Recipe:

1.2 kilograms of squash;
300 grams of carrots and bell peppers;
700 grams of tomato juice;
30 grams of 9% vinegar;
35 grams of salt;
70 grams of sugar;
50 grams of sunflower oil;
100 grams of garlic;
Hot pepper pod.

Boil tomato juice for 10 minutes, add carrots. After another 10 minutes - sweet and bitter peppers. After 10 minutes - diced squash, salt, sugar, butter. Cook for 20 minutes. Add garlic and vinegar. Divide into banks. Cork.

Squash with bell pepper and beans

Recipe:

1 kilogram of squash;
1 kilogram of Bulgarian rotunda pepper;
500 grams of beans;
2 kilograms of tomatoes;
Half a glass of sugar;
25 grams of salt;
Half a glass of sunflower oil;
A tablespoon of 9% vinegar.

Tomatoes are chopped in a blender. Squash and pepper are cut into cubes. The beans are pre-boiled until tender. Boil chopped tomatoes in a thick-walled saucepan for 15-20 minutes. Add pepper and boil for 10 minutes, add squash and boil for another 10 minutes, add beans, sugar, salt, sunflower oil, vinegar last. Boil for another 10-15 minutes and seal in jars.

Jam

Squash jam

A delicious unusual jam is obtained from the squash.

Recipe:

Half a liter of water;
1 kilogram of sugar;
1 kilogram of squash;
Half a lemon;
One pack of vanilla sugar.

The squash is cleaned of seeds and cut into small cubes. Blanch the squash for 5 minutes. Syrup is made from water and sugar in advance. Add squash and simmer for 15 minutes over low heat. Leave for 24 hours. This is repeated three times. Before the last cooking add zest and lemon juice, vanilla sugar. Sealed in sterilized jars.

Orange jam

Recipe:

1 kilogram of squash;
1 kilogram of sugar;
Two oranges;
Half a lemon.

The seeds are removed from the squash, cut into pieces and passed through a meat grinder along with the orange. You can take three oranges, but without the white peel. Pour sugar, stir, let stand for a couple of hours, so that the squash will start juicing and boil the jam for 45-60 minutes. Add to the jam for taste the zest of one orange and lemon juice. Boil for another 15-25 minutes. The finished jam is sealed in jars.

Pineapple jam

Bookmark recipe:

1 kilogram of squash;
1 kilogram of granulated sugar;
Half a liter of water;
1 lemon;
1 jar canned in pieces pineapples.

The squash is cleaned of seeds, cut into cubes, blanched in water and poured into boiled syrup. Boil the squash in syrup for 15 minutes, twice every 8-12 hours. Then add a jar of canned pineapples, lemon juice and cook until tender. Poured into jars and sealed.

Boiled dishes

Patisson can be cooked and cooked with it in various dishes.

Cream soup

Recipe:

350 grams of squash;
140 grams of carrots;
3 medium potatoes;
75 grams of butter;
1.5 liters of chicken broth;
Parsley;
Salt to taste.

Chop vegetables at random. Put in a multicooker bowl, add salt, pour chicken broth, close the lid and cook for 35 minutes. Open the valve, release the steam, cool, beat the soup with an immersion blender. Add butter, greens.

Winter salad

Recipe:

2 salted squash;
2 medium potatoes;
350 grams of chicken offal;
2 carrots;
Large onion;
3 eggs;
Mayonnaise or sour cream.

Boil potatoes, eggs, carrots, offal. Allow to cool. All ingredients are cut into slices or cubes, mixed carefully, seasoned with mayonnaise, and salted.

Boiled squash

Recipe:

500 grams of squash;
700 grams of water;
Salt to taste;
Chili ketchup.

Squash are boiled in salted water, laid out on a plate, poured with ketchup.

Fried dishes

Many dishes can be recreated from fried squash.

Scrambled eggs roll

Recipe:

4 chicken eggs;
20 grams of flour;
Two medium onions;
180-200 grams of any minced meat;
250 grams of squash;
50 grams of sunflower oil;
100 grams of feta cheese;
Salt, dill and parsley.

Beat eggs with a whisk, salt, add flour, bake scrambled eggs in a pan like a pancake. Separately fry the minced meat with diced onions and squash until tender. Salt, pepper. Put the minced meat in the middle of the eggs and wrap it on both sides of the edge, forming a roll. When serving, cut into pieces, sprinkle with sour cream, sprinkle with finely chopped dill and parsley.

Mini cakes

Recipe:

4 medium squash;
3 large tomatoes;
2 boiled eggs;
1 head of garlic;
450 grams of mayonnaise with 50 percent fat;
250 grams of hard cheese;
2 eggplants;
180 grams of sunflower oil;
1 medium carrot;
Salt to taste.

Squash, tomatoes and eggplants are cut into slices. The eggplants are salted, allowed to stand, the excess liquid is drained. Patissons are breaded in flour. Fry the slices of squash and eggplant in sunflower oil. Eggs, garlic, carrots are chopped in a blender, mixed with mayonnaise. Lay in layers and smear with cooked sauce: squash, eggplant, tomato. Sprinkle with grated cheese on top. Leave to brew for a couple of hours.

Pancake cake

Dough recipe:

4 medium squash;
5 eggs;
One glass of flour;
Salt to taste.

Filling recipe:

400-500 grams of mayonnaise;
160 grams of cheese;
2 cloves of garlic;
One medium carrot;
2 tomatoes;
250-300 grams of smoked sausage;
Salt to taste.

To prepare pancakes, squash is rubbed on a coarse grater, squeezed slightly, eggs, flour are added, and salted. Knead the dough. Put a portion of the dough into a hot pan, gently spreading it over the surface. Pancake is fried well on both sides. For the filling, grind carrots, cheese, garlic in a blender. Add these products to mayonnaise, mix. Dice the tomatoes and sausage. Spread the pancake on a plate, grease with mayonnaise with carrots and cheese. Sprinkle with sausage and tomatoes. So lay out several layers. The top layer is decorated with greenery.

Squash pancakes

Dough recipe:

800 grams of squash;
4-5 eggs;
300 grams of flour;
Sunflower oil;
Salt, sugar to taste;
Soda;
Sour cream.

The squash is rubbed on a coarse grater, salted, slightly squeezed out the juice, eggs, flour, soda on the tip of a knife, a little sugar for taste are added. Allow the dough to rise for 15-20 minutes. Pancakes are baked under the lid. Served with sour cream.

Scrambled eggs with squash

Recipe:

150 grams of squash;
50 grams of olive oil;
3 eggs;
Salt to taste;
30 grams of milk.

Patissons are fried in oil until tender, beat eggs with milk, salt, pour into a frying pan, cover with a lid. Tomatoes can be added. Cook covered for 5 minutes.

Fried squash

Recipe:

500 grams of squash;
100 grams of flour;
4 cloves of garlic;
Bitter pepper on the tip of a knife;
300 grams of mayonnaise.

The squash is cut into circles, breaded in flour, fried in oil, put in a colander, allowed to drain off the oil. Chopped garlic and pepper are added to mayonnaise. After 40-45 minutes, the cooled squash is laid out on a plate, salted, greased with mayonnaise. Ready dish let stand in the refrigerator for an hour and a half.

Stews

Squash can be stewed and combined with other vegetables, thereby creating a new culinary masterpiece.

Squash caviar in a pan

Recipe:

600 grams of squash;
160 grams of onions;
250 grams of carrots;
2 tomatoes;
50 grams of sunflower oil;
Salt and pepper to taste.

All vegetables are cut into cubes. In a dry frying pan, fry the squash until soft in small portions. In oil - onions, carrots, tomatoes. Add squash to them, simmer for 15-20 minutes over low heat under a lid, salt. Grind the cooled caviar in a blender.

Vegetable stew

Recipe:

250 grams of squash;
230 grams of eggplant;
One Bell pepper;
170 grams of onions;
170 grams of carrots;
3 tomatoes;
80 grams of sunflower or olive oil;
Salt, sugar to taste;
Garlic;
Parsley, dill, basil, green onions.

Squash, eggplant, peppers, onions, carrots, cut into cubes. Onions, carrots, eggplants, bell peppers, squash, tomatoes cut into slices are fried in oil. Season with salt, add a third of a teaspoon of sugar. Add finely chopped garlic and herbs as desired. You can replace eggplant with pumpkin, mushrooms or broccoli.

Oven dishes

Patisson can serve as an excellent raw material for cooking oven dishes.

Squash stuffed with rice and meat

Recipe:

10 pieces of squash;
200 grams of pork meat;
250 grams of rice;
500 grams of water;
350 grams of tomato juice;
100 grams of sunflower oil;
One medium onion and one carrot;
20 grams of flour;
Salt, sugar, pepper to taste;
Fragrant herbs optional.

For stuffing, take squash 6-7 cm in diameter. The stalk is cut off. Carefully select the pulp with a teaspoon to make a deep bowl. A pre-prepared filling is applied to the fruits. For the filling, the rice is washed, boiled until half cooked in 400 grams of water. The meat is passed through a meat grinder, added to rice, salted, pepper, mixed. Put ready-made squash in a pan, pour 100 grams of water and steamed under a lid for 10-15 minutes. For tomato sauce, carrots and onions are cut into small cubes, fried in sunflower oil until soft, flour is added, tomato juice is poured in a minute later. Allow the sauce to boil for 5-8 minutes, add salt, sugar and pepper to taste. Pour squash with sauce, stew until tender. You can bake in the oven. Ready-made squash are sprinkled with chopped herbs.

Squash stuffed with meat

Recipe:

10 pieces of squash with a diameter of 6-8 cm;
600 grams of minced meat;
140 grams of onions;
170 grams of carrots;
Three medium tomatoes;
200 grams of cheese;
25 grams of sunflower oil;
Salt and pepper to taste.

In squash, the stalk is cut off, the pulp is selected with a spoon so that a plate is obtained. Grind onions and carrots in a blender, pour into minced meat, salt, pepper, mix well. The prepared minced meat is filled with squash. Carefully place the squash on a greased baking sheet. Cut the tomatoes into 10 slices, put them on squash, salt. Set to bake in the oven for about 35-40 minutes. Sprinkle with grated cheese, bake for another 5-7 minutes.

Sweet dishes

You can cook sweet dishes from squash; only your own imagination can limit the culinary specialist.

Candied fruit

Recipe

1 kilogram of squash;
1 kilogram of sugar;
Half a liter of water;
3 grams of citric acid.

The squash is cut into slices, blanched in water for 1-2 minutes, poured into boiling syrup with citric acid, boiled for 10 minutes three times, letting it brew for 10-12 hours. Throw the squash in a colander, let it drain and dry until cooked for 2-3 days at room temperature.

Sweet pancakes

Recipe:

400 grams of squash;
2-3 eggs;
1 cup flour;
135 grams of sunflower oil;
5 grams of salt;
Soda;
Half a teaspoon of sugar;
Sour cream.

Rub the squash on a grater, slightly squeeze the juice, add eggs, flour, salt, sugar, a pinch of salt. Knead the dough and fry the pancakes in sunflower oil. Serve with sour cream, yogurt or whipped cream.

Dear hostesses, I propose to prepare a snack bar vegetable salad from squash for the winter "You will lick your fingers." On the site you can find a simple recipe. Our option will diversify your pantry with supplies for the winter. You will be pleasantly surprised by the aroma of this blank.

The salad is prepared with fresh basil, the taste of which cannot be confused with any other summer herb. In addition to squash and basil, the salad contains a whole bunch of summer vegetables.

Our dish turns out to be simply incomparable! Want to know the full composition of the ingredients? The recipe is almost in your pocket!

Let's take the products from the list of ingredients.

Squash must be cut into cubes, after removing the skin and removing the seeds.

Also chopped into cubes onion... Fry the onions in vegetable oil.

Add the squash and quickly fry with the onion. The squash should remain crispy.

During the frying process, add salt, chopped basil and chopped garlic.

It is he who gives our dish such a unique taste and aroma that you will lick your fingers.

Simmer coarsely grated carrots in a separate frying pan.

Stew together with carrots bell pepper with tomatoes. Pre-cut the pepper and tomatoes into cubes or strips. Salt the stewed vegetables.

Here is such a fry of vegetables with us.

Add the basil stewed squash to the vegetables.

Mix everything carefully. Add vinegar and more salt if needed.

The resulting salad needs to be stewed for another 5 minutes, and then put in sterile glass jars.

We pre-process the container for storage and lids over steam.

We will close the jars of stewed squash for the winter under the screw caps. We wrap it in a blanket until it cools completely.

Salad from squash for the winter "You will lick your fingers" is ready!

Fragrant crispy squash combined with a bouquet of summer vegetables, and it is impossible to resist a snack!

The appetizer is perfectly stored in the refrigerator all winter and goes with a bang with mashed potatoes and pasta.

The closest relatives of squash and pumpkin are squash. These vegetables are not inferior to their counterparts in taste and health, they contain a large amount of vitamins and macronutrients, and, despite their low calorie content, only 19 per 100 g, they are very nutritious.

Due to their unusual appearance, squash attracts a lot of attention on dining table, which means it is an excellent option for winter harvesting. How to tasty prepare fruits of an interesting shape is described below. (All ingredients are per 1 liter can.)

Crispy pickled squash for the winter

For some reason, canned squash is not as popular as their closest congeners - zucchini and zucchini. Although in their taste they differ little from them, but in terms of outward appearance- much prettier, and small squash in jars look very cute.

Your mark:

Cooking time: 45 minutes

Quantity: 2 servings

Ingredients

Squash: 1 kg
Water: 1.5 l
Salt: 100 g
Vinegar: 200 g
Bay leaf: 4 pcs.
Allspice peas: 6 pcs.
Black peppercorns: 6 pcs.
Cloves: 2
Garlic: 1 head
Dill: umbrellas

Cooking instructions

For canning, we select and mine the smallest squash. They should be young, but by no means overripe, otherwise, when pickled, they will turn out to be hard, with hard seeds inside. Set aside the small fruits, and cut the larger ones into small pieces, so that they can easily fit into the jar.

Wash the container and sterilize it over steam. At the bottom we put dill twigs (umbrellas are best), peeled and washed garlic cloves, bay leaf, pepper (black and sweet peas), cloves.

We put the squash tightly in the jars.

If suddenly the fruit is not enough to fill it completely, you can add zucchini or zucchini cut into small circles. They obviously won't fight, but you get a wonderful pickled assortment.

Now we are preparing the pickling brine. To do this, pour water into a saucepan, add sugar, salt and vinegar (pour the last ingredient immediately, even before the marinade boils), put it on fire and let it boil.

Pour squash with boiling marinade and cover with lids, leave in this state for 3-5 minutes. After that, we take a comfortable saucepan (preferably wide), cover the bottom with a towel, put the filled jars, add water so that it overlaps the "shoulders", and put it on the stove. Sterilization time is 5-7 minutes from the moment of boiling.

We take the sterilized squash out of the water, roll it up and turn it upside down.

We take out the cooled cans to the basement for storage, and it is better to open them, of course, in winter, in order to enjoy an excellent pickled snack to the fullest.

Recipe without sterilization

Recipes that do not require sterilization time are becoming more and more popular. The next one is no exception. Thanks to a large number spices and herbs, squash turns out to be insanely tasty, tender and crispy.

Products:

squash small size- 8 pcs.;
garlic - a couple of cloves;
Dill;
tarragon;
thyme;
parsley;
basil;
horseradish, cherry and currant leaves;
Bay leaf;
peppercorns;
granulated sugar - 1 tbsp. l .;
vinegar 9% - 2 tbsp. l .;
salt - 2 tbsp. l.

How to cook:

We wash the vegetables and blanch them in boiling water for about 7 minutes.
Cool quickly in a container with ice.
Prepare the brine: add salt and sugar to the water, bring to a boil over low heat, pour in the vinegar.
We put all the spices and herbs in pre-sterilized jars.
We wipe the cooled squash dry with paper napkins.
Put the vegetables in a jar, fill with marinade and roll up the lids. We turn it upside down, and after it has completely cooled down, we put it away for storage.

Preparation for the winter "You will lick your fingers"

The squash prepared by the following method are so tasty that it is simply impossible not to lick your fingers.

It is better to use yellow vegetables in this recipe, as they have a richer taste.

Components:

squash of medium diameter - 3 pcs.;
garlic - 2 cloves;
cherry and currant leaves - 2 pcs.;
horseradish leaves - 2 pcs.;
dill - 3 pcs.;
mustard seeds - 1 tsp;
coriander seeds - ½ tsp;
a pea of black pepper - 10 pcs.

For brine:

salt - 3 tsp;
sugar - 3 tsp;
vinegar - 70 g.

Cooking method:

We wash the squash, cut off the tails and cut into 5 equal parts.
Put one leaf of currant, cherry, horseradish and dill and one clove of garlic on the bottom of the sterilized jar, pour all the spices.
Apply squash to half the jar.
Put the second portion of greens on top.
We fill the container to the top with the remaining vegetables.
Boil 1 liter of water, pour it into jars. Let it brew for 15 minutes under the lid, then pour it back into the pan and boil.
We repeat the procedure one more time.
In the third, add salt, sugar, vinegar.
Pour the hot marinade into a jar, roll up the lids, turn it upside down and leave to cool at room temperature.

Winter squash recipe with cucumbers

From a duet of squash and cucumbers, an insanely tasty preparation is obtained. The appetizer goes well with both meat and any side dish.

It is necessary to take only young fruits in which tough seeds have not yet formed.

Ingredients:

small cucumbers - 6 pcs.;
small squash - 6 pcs.;
Oak Leaf;
currant leaf;
garlic - 2 cloves;
vinegar 9% - 1.5 tbsp. l .;
water - 400 ml;
cloves - 2 pcs.;
black peppercorns - 2 pcs.;
dill umbrella;
salt - ½ tbsp. l .;
granulated sugar - 1 tbsp. l.

Recipe:

Rinse vegetables, cut off the tails of the squash.
Put dill, oak and currant leaves, chopped garlic on the bottom of the jar.
Arrange cucumbers and squash, cut into small pieces.
Pour boiling water into a jar, let it brew under the lid for 15 minutes.
Drain water into a saucepan, add salt, sugar, pepper and cloves. Bring to a boil.
Pour the resulting brine back and add the vinegar. Seal the cover with a preservation wrench.
Leave the jar upside down to cool, when it is completely cool, transfer to storage in the pantry.

With zucchini

An easy way to cook marinated zucchini and squash. This recipe was tested by grandmothers.

Products:

vegetables - 500 g;
onions - 4 pcs.;
vinegar - 3 tbsp. l .;
garlic - 3 cloves;
allspice - 4 peas;
sugar - 1 tbsp. l .;
Dill;
Carnation;
parsley;
Bay leaf;
salt.

How to preserve:

Cut out the stalks of vegetables. Immerse in boiling water for 5 minutes. Cut into large pieces, leave in cold water for 1 hour.
Chop the garlic and onions coarsely. Chop greens.
We make the marinade. Add granulated sugar and salt to boiling water.
Pour vinegar into the container, then put the rest of the ingredients, including vegetables. Fill with marinade.
We roll up the container with a lid, let it cool and send it for storage. You can leave such a snack in the refrigerator for a couple of days and eat it right away.

Salad with squash and other vegetables - a versatile snack

A simple recipe for a beautiful winter salad that will delight you with summer vegetables in winter.

squash - 1 kg;
sunflower oil - 100 ml;
tomato juice - 1 l;
carrots - 3 pcs.;
parsley root - 1 pc .;
onions - 2 pcs.;
dill, celery, parsley - 1 bunch;
salt and pepper to taste.

How to cook:

Cut the carrot and parsley root into slices.
We cut the onion into rings, chop the greens.
Fry prepared root vegetables in oil.
Boil tomato juice for 15 minutes, adding salt and sugar. Pepper and boil for another 10 minutes, covered with a lid.
Cut squash into small cubes.
Add oil to boiled juice, mix.
Put vegetables in a jar in layers, fill with juice and close sterile.

This salad can be stored until next summer.

A few rules to make the procurement process easier:

only small young fruits are suitable for pickling;
it is not necessary to peel vegetables before preserving;
from a mixture of squash and other vegetables (cucumbers, zucchini, cabbage and others), delicious winter snacks and salads are obtained;
squash can be preserved according to the same scheme as zucchini, only they are pre-blanched.

But there is one important nuance: after rolling, the squash should be sent to a cool place, and not wrapped in a blanket. If this is not done, the workpiece will lose its taste, and the fruits will become flabby;

As you can see, squash can be prepared in different ways. In addition, they are ideally combined with almost all vegetables. Be sure to try the recipe you like - you will not be disappointed.

We are waiting for your comments and ratings - this is very important for us!

The unusual appearance of this vegetable made it a regular in most vegetable gardens and summer cottages. A significant role in this was played by the fact that he is very useful. In terms of the content of vitamins and microelements, it can give odds to many other vegetables. It is also appreciated for its low calorie content; it is not surprising that pickled squash is so popular with nutritionists.

5 rules for delicious squash

Preserving this vegetable is not much different from preserving zucchini. However, in order to get an excellent result and very tasty dish, you need to know a few rules that apply only to squash:

After cooking and rolling, jars of squash should not be wrapped up categorically, otherwise they will become flabby and tasteless.
If a salad is prepared according to the principle of an assortment, then it is better for it to take small vegetables that will not only be tasty, but also look incredibly beautiful.
It is advisable to blanch the squash for a couple of minutes before cooking, and then lower it in a very cold water.
Small vegetables are not peeled, but rolled with it. But if you need to marinate large squash, then it is better to remove the peel, because it is usually quite tough.

To make the marinated squash crispy, you need to soak them for an hour in very cold water.

Pickled squash (video)

Pickled squash: a quick and delicious recipe for the winter

If you take this recipe as a basis, then you can get a new dish every time, varying spices and herbs. It is also important that there is no sugar in it; peppermint serves as its replacement. Interesting? Surprise both yourself and your household.

Products:

small squash - up to 400 grams;
about a liter of water;
a teaspoon of salt without a slide;
large horseradish leaf;
a small bunch of mint, dill, celery;
laurel leaves - 3 pcs.;
black pepper - 3-5 peas.

Washed vegetables, place in a deep saucepan and pour boiling water over. Leave them like this for 5-7 minutes.
Throw in a colander and immerse in ice water for 2 minutes.
Prepare a brine from the remaining ingredients, except for half the norm of greens, which you need to close the bottom of the cans. At the end of cooking, pour in the vinegar.
Place the squash in a container, pour in brine and sterilize for 15-20 minutes.

Roll up. Turn over, but do not wrap up.

Canning squash for the winter: a recipe without sterilization

Despite the fact that only with sterilization you can not worry about the workpieces, many housewives do not risk getting involved with it, considering it incredibly difficult. Sterilization and pickling are not always identical things, so you can refuse the first one in order to quickly and tasty cook squash for the winter with tomatoes. But nevertheless, in the future, it is worth mastering sterilization, because there is a very delicious recipes blanks that cannot do without it.

Products for 1.5 kilograms of young squash:

about 200 grams of small, ripe, but firm tomatoes;
a tablespoon of sugar and salt, the latter with a slide, as well as 70% vinegar essence;
three inflorescences of an anise;
a dozen peas of allspice;
half a teaspoon of cumin;
5 cloves of garlic and laurel leaves;
a little more than one and a half liters of water.

Cook like this:

Put the washed vegetables in a jar, sandwiching them with garlic cloves.
Pour boiling water over them and cover. Leave on for 15 minutes.
Drain the water, bring to a boil again and re-pour the vegetables, let stand for another quarter of an hour.
From the drained water and the remaining ingredients, except for vinegar, boil the brine and pour them over the vegetables in the jars. Add vinegar, at the rate of a tablespoon per liter of volume.
Roll up.

Pickled squash with tomatoes: step by step preparation

Many consider this combination of vegetables to be optimal, and all because there is a similarity with cucumbers, which make up an excellent tandem with tomatoes. Such preparation for the winter will be not only an excellent snack, but also such a side dish that many will love. It is good to make such a blank when everyone has different tastes in the family. One can please the whole family.

Products for 0.5 kilograms of squash:

three large bell peppers and the same number of garlic cloves;
half a dozen cherry tomatoes or just small;
a bunch of dill and parsley;
three leaves of currants and cherries, as well as laurel;
a teaspoon of citric acid;
a couple of tablespoons of sugar and salt;
about 1.5 liters of water;
5 flowers of cloves and black peppercorns;
a tablespoon of vinegar.

Step by step cooking:

Wash all food.
Put spices, a third of the herbs, salt and lemon on the bottom of the prepared container.
Lay out the squash, sandwiching them with the remaining greens, plant leaves.
Pour boiling water over vegetables. Let stand for a quarter of an hour.

Put on sterilization. Jars with a volume of 1 liter - 40 minutes of sterilization.

Mushroom recipe

Many people like this appetizer. Its advantages: low price, great taste, no fear of poisoning. Even experienced mushroom pickers confirm that such a dish is an excellent alternative to mushrooms.

Products for one and a half kilograms of squash:

a couple of medium carrots;
large head of garlic;
two quarters of a glass of sugar, vegetable oil, vinegar;
a tablespoon of salt;
some greenery.

Preparation:

Rinse squash and carrots and chop into small pieces. Let them be better a little less than average, but not large.
Chop greens with garlic.
Combine everything in a deep container, where add the remaining ingredients, including vinegar.
Leave on for 3-6 hours, preferably overnight.
Distribute in prepared jars, 0.5 liters each, which need to be sterilized for a quarter of an hour from the moment the water boils.

Squash in tomato sauce

This combination allows you to add variety to winter harvesting. And, most likely, this dish will become one of your favorites, and the portions will need to be increased for the next season. Tomato sauce, in which they are cooked, will be a great substitute for store-bought ketchup. And this is another reason to prepare such a blank.

For 3.5 kilograms of the base, you need to take:

a three-liter bottle of tomato juice;
a glass of vegetable oil;
half a glass of vinegar and sugar;
two tablespoons of salt;
head of garlic.

Cook like this:

Cut the peeled squash into quarters.
Cook the marinade from all the remaining ingredients, pre-chopping the garlic.
Put squash in the boiled marinade for 10 minutes, and cook them for a quarter of an hour.
Arrange the vegetables in a sterilized container, roll up.

Important! This is the only recipe to wrap the cans in a blanket after rolling up and leave them to cool for 12 hours.

Squash and bell peppers in the marinade (video)

Experienced housewives recommend inexperienced cooks to start acquaintance with zucchini and squash with the latter. And all because it will be not only delicious, but also beautiful dishes. This combination is pleasing to the eye, and the zeal in cooking involuntarily increases. And this will allow you to avoid shortcomings, damage or other troubles that discourage the desire to engage in winter harvesting.

If you like to pamper your family with delicious preserves in winter, then this recipe is what you need.

The squash cooked for the winter in tomato sauce (juice) turns out to be very tasty, sweetish-spicy. The pungency in this recipe can be adjusted to suit your taste. Squash is best used young, without thick peel and large seeds.

And an even greater advantage of this workpiece is that it is very simple and easy to prepare. Check out the recipe and see for yourself.

To prepare the squash in tomato sauce for the winter, prepare the necessary set of ingredients.

Wash tomatoes and bell peppers well under cold running water. Pepper to remove seeds and pass through a meat grinder together with tomatoes.

Pour the tomato into a suitable sized saucepan, add salt, sugar, red pepper and vegetable oil. Mix everything and send the pan to the fire. Bring to a boil and cook over low heat for 10 minutes.

Wash the squash and cut into large cubes.

Add squash to the boiled tomato base. Stir occasionally and cook over low heat for 20 minutes.

Peel the garlic and pass through a press. Then add it to a saucepan and simmer for 5 minutes. At the end of cooking, pour in the vinegar, cover the pan with a lid and cook over low heat for 2 minutes.