The culture of the pumpkin family, which has the fruits of the original form, came to Europe from Latin America and immediately liked its taste and versatility. The vegetable is present in many culinary recipes; in terms of the number of useful components, it significantly surpasses the well-known zucchini.

For the winter, squash can be pickled and canned. In combination with other ingredients, original dishes are obtained from the fruits, which are valued for their taste, saturate the human body with the necessary substances.

What are the benefits of squash. Vegetable advantage

Dish-shaped pumpkin, as the plant is called for the bizarre shape of the fruit, is rich in mineral salts, fiber, contains starch and pectins.

In the pulp of squash there are trace elements in the form of:

• titanium and zinc;
• phosphorus and molybdenum;
• copper and potassium;
• calcium and aluminum.

The fruits contain nicotine and vitamin C, carotene, tocopherol, vitamins of groups A, D, B. There are less than two dozen calories in 100 grams of a vegetable, it is used for various diets.

The fruit that has received the name, which is translated from French like a pie, not only for the pulp, but also for the seeds, rich:

• lecithin and proteins;
• glycosides and resins;
• saturated acids.

Squash juice, when consumed in food, performs the function of an antioxidant, normalizes the intestines, improves vision, and soothes the nerves. Lutein is present in the pulp of the vegetable, due to which:

1. The metabolism is accelerated.
2. Cholesterol is excreted.
3. The functioning of the liver and kidneys is normalized.

Vitamin A and tocopherol moisturize and smooth the skin, restore its elasticity, strengthen nails, and restore shine to the hair.

In alternative medicine, squash is used to treat gastritis, healing stomach ulcers. With fruit juice, they eliminate puffiness and constipation, wounds on the mucous membrane and skin. The seeds have a beneficial effect on the condition of the gallbladder, improve the functioning of the liver.

The fiber contained in squash helps to cure obesity, cleanse the body of toxins and excess water, normalize the percentage of sugar, and accelerate lipid metabolism.

We prepare the squash correctly

Not all housewives know how to cook vegetable dishes, how useful they are, not everyone knows which fruit is suitable for harvesting for the winter, how to bake it in the oven. The delicate skin of young squash does not need to be peeled; ripe fruits have a tough crust and need to be cut off. The overripe vegetable is used as a pot for meat, mushrooms, as a decorative decoration.

For cooking, squash are suitable, which have a diameter of about 4 centimeters; for stuffing, those that have a larger size are also suitable.

The vegetable is washed, dried, the stalk is removed. To fry it, cut it in half and separate the slices. Whole squash is pickled and stuffed. For canning, they are pre-blanched and then cooled in ice water.

Procurement methods

It is possible to saturate the body with useful components present in dish-shaped pumpkin in winter. The housewives have their own culinary recipes, according to which they make preparations for long-term storage. Most of the vitamins and trace elements remain in the dried squash. Washed young fruits must be washed, stubbled, cut into rings, up to 3 centimeters thick, which are laid out on a baking sheet and left in the sun.

The process is greatly accelerated if you put the squash in an oven with an open door or an electric dryer.

The temperature in the cabinet is set at 50 degrees. Fruit slices are stored in a bag treated with a salt solution.

The vegetable is harvested for the winter in other ways:

• freeze;
• salt;
• canned;
• pickle.

They cover the squash in jars, in the form of salads, along with peppers and tomatoes, with garlic and dill. From the fruits it turns out delicious jam, fragrant compote with cherry plum, nutritious caviar.

Freeze for the winter

It is possible to prepare the squash, which will be stored until next summer, without rolling it into jars, without boiling it, without pouring it with saline. Processing the fruit does not take much time, but the useful components remain.

The dish-shaped pumpkin is cut at the edges, frozen in rings, blanched in boiling water for up to 6 minutes, then transferred to ice water, then dried by spreading it out on a cloth or paper.

Whole fruits are placed on a pallet, rings - in a special bag. They will lie in the freezer until summer, when new vegetables are ripe.

Spicy pickled

Many housewives prefer other ways of storing squash, which can be used as an appetizer or a ready-made dish.

Dish-shaped pumpkin is marinated with other vegetables, alone or with herbs. The taste depends on what is taken as additional ingredients. Sugar and salt are always present.

Using the following recipe, you can get delicious pickled squash. This requires ingredients:

• whole fruits - 0.5 kilograms;
• parsley - 4-5 grams;
• bitter pepper - 1 piece;
• Bay leaf;
• horseradish - 2 grams;
• dill - a bunch;
• a clove of garlic.

Vegetables must be washed well, dipped in boiling water for 5 minutes and sent to ice water. Large fruits must be cut into pieces.

To get the marinade, take:

• vinegar - 5 grams;
• salt - 1/3 cup;
• sugar - 2 large spoons.

In one liter of water are put these ingredients, cinnamon, cloves, a few peas of bitter and allspice, parsley root, a clove of garlic, roots and chopped herbs, vinegar is poured. The marinade must be brought to a boil and removed from the stove.

It is necessary to sterilize liter glass jars, on the bottom of which spices are poured, horseradish leaves are placed, the fruits of the squash are placed tightly on them and poured with the prepared hot solution. Marinated vegetables are put under a lid on the fire for sterilization. After rolling, the containers are quickly cooled so that the taste of the fruit does not deteriorate, the pulp does not lose its density.

Pickled in vinegar

For preparations for the winter, unripe squash are taken, which have been in the refrigerator for no longer than 5 days. Ripe fruits are suitable only for caviar. Store well, do not lose flavor and useful material squash, if marinated in vinegar. In a half-liter jar, small vegetables prepared according to this recipe look very original:

• 350-400 grams of young fruits;
• salt and dill - 5 grams each;
• garlic - 2 teeth;
• vinegar - 3 teaspoons.

Patissons need to be cleaned of soil, rinsed with running water, cut off the stalks and placed in boiling water, where to blanch for 5 minutes.

Chopped greens are placed at the bottom of the jar, whole small fruits and larger squash divided into parts are placed on top. To obtain a marinade, 1 teaspoon of salt is poured into half a liter of water and boiled with vinegar. Jars of vegetables are poured with a hot solution, which are sterilized for up to 8 minutes. After the containers are cooled, they are placed with the neck down, checking if they are well closed.

Canned without sterilization

In addition to drying, freezing and pickling, there are other methods by which the fruits of the dish pumpkin are harvested for the winter. Canned squash serve as an excellent snack, decorate the festive table. They can be prepared without sterilization using the following ingredients:

• young fruits - 800 grams;
• bay leaf - 3 pieces;
• garlic - 4 teeth;
• sugar and salt - 5 grams each;
• white pepper - 8-10 peas;
• vinegar - 1.5 tablespoons;
• star anise - 2 flowers;
• caraway seeds - a pinch.

Patissons need to be washed, peeled from the stalks, blanched for up to 5 minutes. At the bottom of the sterilized jar, you need to put herbs, spices and horseradish, put fruits on top, add salt and sugar, pour vinegar with boiling water. The containers are rolled up, after cooling they are placed in the pantry, and even better - in the cellar or basement.

You can preserve squash with other vegetables.

Pickled with cucumbers

A juicy and aromatic appetizer for fish and meat dishes is obtained from dish pumpkin in a week. Fresh greens are taken as the main ingredients for squash. Vegetables are fermented in a warm place, stored in the refrigerator for about a year. Spicy and pungent taste gives a large number of spices. Based culinary recipe, have to take:

• squash - 200 grams;
• cucumbers - 0.5 kilograms;
• greens;
• garlic;
• bitter pepper is a pod.

The brine is prepared at the rate of 4 tablespoons of salt per liter of boiling water.

At the bottom of the jar, you need to put currant leaves, cherries, an umbrella of dill and spices, small greens and squash. All this is filled with brine, which after 3 days must be drained, passed through cheesecloth and boiled.

The ingredients folded in the jar must be rinsed with hot water and refilled with a solution heated to 100 degrees. The procedure is repeated several times, and the fruits are rolled up in containers.

Assorted cucumbers and tomatoes

Preparations for the winter are made by combining different vegetables - tomatoes, cabbage, zucchini, eggplants - this is how original and tasty snacks are obtained. One of the most memorable assortments is made from the following ingredients:

• tomatoes and cucumbers - 2.5 kilograms each;
• squash - 1200 grams.

For the marinade:

• salt, sugar - 60 grams;
• Bay leaf;
• sweet peas - 10 pieces;
• vinegar - a glass.

Vegetables small size you need to rinse well, cut off the stalks of tomatoes and dish-shaped pumpkin, remove the tails from the greens. Put cucumbers, squash and tomatoes in sterilized liter jars in layers and pour boiling water for a few minutes.

After pouring it out, containers with vegetables must be filled with boiled marinade and put on fire for 15 minutes to sterilize. After seaming, the jars are wrapped with lids until they cool completely. They store the assortment in the cellar or basement.

Lecho

For harvesting for the winter, providing the body with vitamins, they use not only young squash, but also mature fruits, combining them with other vegetables. A tasty and aromatic lecho is obtained if you take:

• tomatoes - 2 kilograms;
• apple vinegar - 125 milliliters;
• sunflower oil - a glass;
• sugar - 100 grams;
• fine salt - 2 tablespoons.

Mashed potatoes are made from tomatoes. If possible, Bell pepper take red and yellow, pull out the seeds and the stalk, chop the vegetable into strips. The peel is removed from the surface of the squash, divided into 2 halves and cut into cubes, they are needed, like pepper, - 1.5 kilograms.

Tomato puree is placed in an enamel pan. After boiling, put vegetables, salt and sugar, dried basil or rosemary, pour in sunflower oil. Lecho is cooked for 20 minutes, then vinegar is added. It is stored in glass jars, which are sterilized along with the contents for another quarter of an hour, after which they are rolled up and wrapped in a towel until the containers with lecho cool down.

Salad with onion and garlic

Some housewives serve crispy squash in a spicy marinade on the festive table. Two kilograms of unripe fruit cut into pieces, large onions white(4 pieces) - in the form of half rings. To prepare the salad, make a dressing, for which is taken:

• minced garlic - 5 prongs;
• parsley and dill - a bunch;
• sunflower oil - 0.5 cups;
• vinegar - 100 grams;
• sugar - 20 grams;
• salt - 1 spoon.

All components are mixed and marinated in a dressing for 3 hours. After that, the salad is transferred to jars and sterilized for 20 minutes. After tasting the appetizer, lick your fingers.

Crispy squash in jars

Any housewife can prepare an appetizer from dish-shaped pumpkin, which is suitable as an addition to dishes and will last until spring. To marinate crispy squash, take:

• young fruits - 0.5 kilograms;
• horseradish - 3 leaves;
• dill, parsley - in a bunch;
• hot pepper - pod;
• garlic - 4 teeth.

The washed vegetables are blanched in boiling water for 5 minutes. In hot water, which needs 2.5 cups, dissolve sugar and salt (teaspoon each), pouring in vinegar, remove from heat.

Spices are placed at the bottom of a liter jar, and circles of garlic are laid out between the squash, and covered with herbs on top. All ingredients are poured with brine and sterilized directly in the container for 15 minutes. The jar must be closed and cooled.

Fast cooking option

The most delicious vegetables from the pumpkin family are marinated. Culinary experts use a simple recipe: for 2 kilograms of squash you need to take:

• garlic;
• 1 spoon of sugar;
• 20 grams of salt;
• 6 liters of water;
• peppercorns;
• a tablespoon of vinegar.

The fruits are washed and cut into pieces, placed in jars, where greens, garlic and dill are already stacked at the bottom. To prepare the marinade, pour water and vinegar into the pan, add sugar and salt. Jars of vegetables are filled with a hot solution. It turns out quickly and very tasty.

Squash like mushrooms

The dish pumpkin is combined with various ingredients. By pickling unripe fruits, you can prepare an appetizer that resembles milk mushrooms.

According to the recipe:

1. Carrots and squash are chopped into slices.
2. Garlic, parsley and dill are finely chopped.
3. All components are mixed in a deep container, into which spices, sugar and salt are poured.
4. After adding the vinegar, the ingredients are marinated for up to 3 hours.
5. The appetizer is poured into jars and sterilized for about 20 minutes.
6. Rolled up with lids and wrapped in a towel.

For 1.5 kilograms of squash, 2 carrots, a head of garlic, ½ sunflower oil, sugar and vinegar. The workpiece will really resemble the taste of mushrooms.

How to store it correctly

Young fruits, which have a thin skin, will last up to 10 days if you put them on the bottom shelf of the refrigerator, in the basement or cellar. If the skin is damaged, the vegetables will rot as bacteria enter through the crack.

Frozen squash do not lose trace elements and vitamins, do not deteriorate for a year or more, provided that they are not thawed.

Dried fruits are stored in a dark room with low humidity for a long time. The fact that they are not suitable for consumption is indicated by a deterioration in taste, the appearance of an unpleasant odor.

Canned and pickled squash rolled up in sterile jars can be eaten for 12 months.

Who among us would refuse to feast on a delicious salad in the middle of winter? Especially if it is very reminiscent of summer days. In the midst of vegetables, we may well prepare many jars of delicious salads. I propose to do this difficult, but useful business in summer and autumn, in order to enjoy the gifts nature for the New Year .

Many gardeners have such vegetable crops like squash, cousins ​​of zucchini. Sometimes you have to figure out what to do with large fruits. After all, they do not fit in a jar and are rich in seeds, which are not very pleasant to eat. Therefore, I propose to prepare a delicious salad in tomato from such squash.

Ingredients:

Squash - 600 gr.

Bulgarian pepper - 300 gr.

Bulb onions - 300 gr.

Tomato juice - 1-1.5 liters

Salt to taste (about 1 tsp)

Sugar to taste (about 1 tablespoon)

Vinegar - 30-40 ml.

Ground coriander - to taste

Garlic - 4-5 cloves

Allspice peas

Bay leaf optional.

How to cook squash in tomato, pepper and onion

Cut the squash into pieces, removing the seeds inside. We put them in a saucepan.

site Patissons in tomato, pepper and onion

Cut the onion into half rings and place it in a saucepan too.

site Patissons in tomato, pepper and onion

Cut the Bulgarian pepper into pieces and add to the same place.

site Patissons in tomato, pepper and onion

Now fill the entire contents of the pan with tomato juice so that it slightly covers the vegetables. Add allspice peas and bring everything to a boil.

site Patissons in tomato, pepper and onion

After 20 minutes, the vegetables should be almost cooked. Therefore, we will add about one teaspoon of salt.

site Patissons in tomato, pepper and onion

Next, add sugar about a tablespoon.

site Patissons in tomato, pepper and onion

Season the salad with ground coriander, which will make the taste rich.

site Patissons in tomato, pepper and onion

Put chopped garlic.

site Patissons in tomato, pepper and onion

And at the end of cooking, pour in table vinegar in an amount of 30 ml. Try the taste again, it should turn out sweet and sour. But here it is already important to rely on your preferences. Someone likes sour salads more, while others prefer sweet ones.

site Patissons in tomato, pepper and onion

Place the boiling salad in sterilized jars and roll up the lids.

The popularity of canned squash for the winter is growing every day. Cute, firm and juicy vegetables that resemble appearance flying saucers, made in marinades, salted in cans, roe or used for all kinds of salads. Squash recipes for the winter with a photo are simple. Many of them suggest how to make blanks quickly, without the tedious and time-consuming sterilization. You just have to choose suitable option from our collection and on snowy, cold days, your table will be decorated with beautiful, bright, aromatic and delicious homemade vegetable snacks.

Pickled squash for the winter in pieces without sterilization in jars - a recipe with a photo

Following this recipe with a photo, you can cook delicious squash in pieces for the winter without sterilization. The dish will turn out to be quite spicy and even slightly pungent due to the fact that the hot chili pepper is included in the composition. Such a bright and juicy snack on cold days will pleasantly diversify the daily menu, and it will not go unnoticed on the festive table.

Required ingredients for a recipe for preparing marinated squash pieces for the winter in jars

• squash - 2 kg
• dill (twigs) - 1/2 bunch
• dill (umbrellas) - 3 pieces
• parsley - 1/3 bunch
• tarragon - 1 sprig
• black peppercorns - 6 pieces
• hot chili - 1 pod
• bay leaf - 3 pcs
• garlic - 4 cloves
• horseradish leaf - 2 pcs
• water - 2 l
• salt - 100 g
• table vinegar 9% - 8 tbsp

Step-by-step instructions for the recipe for squash, marinated for the winter in pieces without sterilization in jars

Caviar from squash for the winter with mayonnaise in jars - a simple recipe with a photo without sterilization

This simple recipe with a photo suggests cooking squash caviar with mayonnaise for the winter without sterilization. Ready dish pleases with a very pleasant, delicate taste and subtle, unobtrusive aroma. Mayonnaise, which is part of the composition, adds light creamy notes to the preparation. If you want to enhance this shade, you need to take mayonnaise with the maximum fat content, and if, on the contrary, weaken it, then use the lightest or ordinary store sour cream.

Essential ingredients for a simple recipe for squash caviar without sterilization in jars

• squash - 4.5 kg
• onions - 2.25
• garlic - 15 teeth
• mayonnaise - 375 ml
• tomato paste - 450 ml
• vegetable oil - 225 ml
• sugar - 2 tablespoons
• salt - 4 tablespoons

Step-by-step instructions for a simple recipe with a photo of winter squash caviar with mayonnaise without sterilization

1. Rinse the squash, cut into slices of the same thickness and fry in vegetable oil until a pleasant, light golden hue.
2. Peel the onion, chop finely, simmer until soft in a frying pan, then transfer to the squash and simmer under the lid for about 15 minutes.
3. Add garlic, passed through a press, salt, sugar, tomato paste and mayonnaise. Mix gently, boil over low heat for about 10 minutes.
4. While hot, pour the caviar into jars, roll up with iron lids and cool, turning it upside down and wrapping it in a warm blanket. Place for storage in a cellar or basement.

How to salt squash for the winter in jars - a blank recipe with a photo

How to salt squash in jars for the winter, this recipe with a photo will tell you. The process is very simple and almost identical the classic way pickling cucumbers. It is quite permissible to change the composition and amount of spices for yourself, adding or, conversely, removing some positions. For example, many housewives do not like to put a currant leaf in conservation, believing that it gives the seams a specific taste and aroma. For those who agree with this position, it is quite possible to limit ourselves to horseradish leaves. Or, to enhance the crunchiness of the squash, add horseradish root chopped into rings.

Required ingredients for a recipe for salting squash for the winter in jars

• squash - 4 kg
• garlic - 16 cloves
• water - 3 l
• dill - 4 umbrellas
• horseradish and black currant leaves - 3 each
• black peppercorns - 10 pcs
• salt - 6 tablespoons
• mustard seeds - 10 pcs.
• bay leaf - 4 pcs
• vinegar - 100 ml

Step-by-step instructions for a blank recipe, how to salt squash in jars for the winter

1. Sort the squash carefully and leave the same medium-sized, undamaged fruits. Wash thoroughly and discard in a colander to drain excess moisture.
2. Put garlic, currant and horseradish leaves, dill umbrellas, laurel, black peppercorns and mustard seeds at the bottom of dry sterilized jars. Then fill the jar with squash, trying to lay them out as tightly as possible.
3. Bring water to a boil over medium heat, add salt and cook until it dissolves completely. Then pour the boiling brine into the jars, cover with lids and leave at room temperature for three days.
4. After the expiration of time, return the old brine to the pan and boil. When the liquid starts to boil, reduce the heat level and cook for 10 minutes. At the end, pour in vinegar, mix, fill jars of squash with brine almost to the neck, roll up with metal lids, turn upside down and leave until completely cooled under a warm blanket or blanket. For winter storage, send to the basement or cellar.

Squash salad for the winter - a recipe step by step with a photo

Following the tips and tricks of this step by step recipe with a photo, you can make a very juicy and fragrant preparation of squash for the winter. In terms of consistency, the dish most resembles vegetable salad, but also looks quite good as a soup dressing. The taste is distinguished by tenderness and pleasant tomato notes, but it does not sour at all, since there is no vinegar in the composition.

Ingredients for a recipe for making squash salad for the winter

• squash - 2 kg
• onions - 700 g
• bell pepper - 700 g
• tomatoes - 700 g
• vegetable oil - 150 ml
• sugar - 2 tablespoons
• salt - 3 tablespoons

Step-by-step instructions for the recipe for preparing delicious squash for the winter

1. Heat oil in a saucepan and fry finely chopped onions on it until transparent. Then add the bell pepper cut into thin short cubes and cook for 10 minutes over medium heat, stirring regularly.
2. Wash the tomatoes, dry, turn into a homogeneous puree in food processor, pour over onions and peppers, mix well and simmer for 15 minutes.
3. Chop the squash into pieces, add to the stewpan to the rest of the vegetables, reduce the heating level to a minimum and simmer for about 40-45 minutes. At the end, add salt, add sugar, stir and bring to a boil. Cook for another 2-3 minutes, then pack the salad in sterilized jars, roll up, turn upside down and cool completely under a warm blanket. Store in a cool room.

Squash for the winter You will lick your fingers - a recipe with a video

Canned squash for the winter are distinguished by a pleasant, elastic consistency, delicate taste and delicate, subtle aroma. But, harvested in jars along with other vegetables, they acquire a completely new bright sound. The author of the video clip presented below suggests marinating squash in jars along with Bulgarian and hot peppers, onions, lemon and fresh herbs. The finished dish turns out to be quite spicy and goes well with various meat and fish dishes, potatoes or pasta. In addition, it can be consumed as a juicy appetizer or added to soup as a dressing. Well, for those who are not too fond of spicy and salty vegetable preparations, we advise you to pay attention to the recipe with a photo of very tasty caviar from squash, which can be prepared even without tedious sterilization.

Do you like squash?

Salted or pickled squash for the winter - in many people, salivation increases with these words. How to salt squash for the winter correctly - you will need knowledge of recipes from experienced housewives, recommendations and step by step instructions preparation of conservation. Correctly and qualitatively prepared dishes will forever gain a place on the festive table.

Beginners often ask: is it necessary to soak the squash before salting - we will simply answer: no, they are soaked for a long period in brine anyway.

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

• for cooking, it is recommended to use only slightly small, unripe vegetables. Large, mature squash is used in salads with many types of vegetables or pickled, but this will require cutting them in half, removing the seeds and cutting them into pieces. Overripe "bombs" are used to make preserves, jams;
• young and delicate skin is not peeled before processing. Different colors of the peel and pulp give the salting additional attractiveness;

• unpeeled vegetables will need to be thoroughly washed using a brush or a rough-surfaced household sponge. This is the only way to remove all dirt and earth;
• cutting off the stalks, try to cut the pulp as little as possible. The maximum size of a mug is 20-30 millimeters. To do this, you have to raise the hat, pull it up and cut off a minimum of the skin;
• Having blanched all parts before harvesting for 6-8 minutes, a crisp is obtained. So that the color does not change, zucchini and other vegetables are cooled in chilled water after blanching.

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

These rules must be observed, regardless of the method of preserving the squash.

We prepare the squash for the winter

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

The classic recipe for harvesting squash

Simple but very delicious recipe... For cooking you will need:

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

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

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

• loosely close the neck with a plastic lid or gauze napkin and leave for 72 hours to sour in a warm, dark place;
• then the liquid is poured into a metal container, the brine is simmered over low heat for 3-5 minutes;
• the prepared boiling liquid is poured into jars (the brine layer should be flush with the neck) and hermetically closed with a lid. Plastic covers can be used. Then they put the snack in the refrigerator, but this method is only suitable for quick use of pickles.

Salted squash rings

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

Cooking steps:

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

• Squash with vegetables is evenly placed almost to the top of the cans.
• A brine is prepared in a saucepan with water, salt is added to taste, brought to a boil, stirred to completely dissolve the salt, and all cylinders are filled with it. Cover with gauze napkins and set aside for 48 hours.
• Pour the brine from the jars into a saucepan, bring to a boil and pour into the jars for 3-5 minutes. The operation is repeated 2 more times.
• Banks are hermetically closed with metal lids. If you plan to use the product quickly, the cylinders are closed with nylon caps and placed in the refrigerator or lowered into a cool cellar.

Squash in liter jars

For packaging in liter jars, small-sized vegetables are used, cut them into circles or slices. Medium-sized zucchini can be used, but this will require cutting vegetables into small pieces or filling them in large cans or barrels. Before cutting, vegetables are blanched in boiling water, then dipped in chilled water.

Such squash is easier to cut into pieces, their flesh becomes elastic and dense.

All other work is carried out in the same way as with the previous recipe, the sizes of the slices and the volume of cans differ.

Apples recipe

This type of pickles is great for festive table as cold appetizer with a unique taste. Ingredients:

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

Preparation:

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

Cinnamon

This spice gives the product an unusual taste, but first it is recommended to try it from friends or buy it on the market. An appetizer for an amateur. For its preparation, prepare:

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

Cooking does not take much time:

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

Without sterilization

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

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

For cooking:

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

The rest of the work cycle is carried out on classic pattern... You can prepare pickles for the winter in a barrel. The brine is poured into the filled barrel through the hole in the lid. The container is installed in a cool place. Pickles can be stored here during the entire cold period.

Squash like mushrooms

These vegetables have their own unique taste, which allows them to be "disguised" as pickled mushrooms. Such blanks are obtained with a delicate and unique taste of salty nigella. For cooking you will need:

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

Cooking steps:

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

Squash in tomato

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

Then pour in ½ cup of sugar and ¼ cup of chopped garlic. Table salt is added to taste.

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

Recipe for lightly salted squash in a pan

A set of ingredients is prepared:

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

Cooking steps:

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

Lightly salted squash in a package

Get tasty and healthy vegetables fast food knowledge of this recipe will help. It's simple enough:

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

Crispy marinated with pepper

The preparation of this type of blanks for the winter is carried out in a short time and does not require a lot of experience in cooking culinary delights:

• 6 each onions, sweet bell pepper and 1 ripe lemon is cut into thin rings;
• grind 1 piece of hot pepper;
• parsley, celery, basil are placed on the bottom of the jar - if desired. If these spices do not add flavor to the product, they can be easily discarded;
• put rings of hot pepper, a few lemon slices, onion rings, a layer of squash, then a few leaves of fragrant laurel. All cans are laid out in this order;

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

Marinated squash for the winter in pieces

It is necessary to marinate fresh vegetables in pieces according to a specific recipe:

• finely chopped parsley and dill, a piece of hot chili pepper, a few peas of allspice and 3-4 cloves of garlic are placed on the bottom of the cans;
• if small squash is used, they, after washing from dirt and earth, are laid whole. Cut medium-sized vegetables into slices, and then into 4 more pieces;
• put a saucepan with a lot of water on the fire and bring it to a boil; poured into cans;

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

Squash with eggplant

Let's give a recipe for cooking delicious salad- snacks using these delicious vegetables with carrots, tomatoes and vegetable oil. All operations are performed according to a certain scheme:

1. They peel the necessary vegetables and wash out the entire set of ingredients under running water:

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

1. Squash, eggplant and carrots are cut into small squares, onions are cut into thin rings. Bell pepper small size do not cut, only remove the tail. Tomatoes are chopped, they are necessary for the preparation of a tomato, in which vegetables are pickled.
2. Fill a large saucepan with vegetables in layers and add 200 grams of vegetable oil and granulated sugar and 100 grams of table salt.
3. The salad is brought to a boil and simmered over low heat for 60 minutes until the vegetables are soft and tender.
4. The garlic is added 10 minutes before the salad is laid out in sterilized jars.
5. Banks are hermetically closed with screw caps or rolled up with special machines. Upside down, they are wrapped in a blanket or blanket and left to cool gradually.

Vegetable recipe with tomatoes

Culinary experts recommend to cook delicious squash with tomatoes for the winter. Such assorted vegetables will look beautiful on a festive winter table. Ripe tomato flavor complements taste sensations from squash, bell pepper and makes the dish unforgettable and popular with housewives.

To prepare 1 serving you will need:

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

• the bottom of the cans is filled with spices to taste. Many housewives add a few clove buds to traditional dill, black peppercorns. But this is not for everybody. Be sure to use citric acid (on the tip of a knife), 2 laurel leaves, 3-4 medium-sized cloves of garlic;
• after the spices, a layer of cucumbers is laid, then cubes of squash, tomatoes and a small pod of hot pepper. From above, this pyramid is covered with black currant leaves;
• to prepare the brine, we prepare a mixture at the rate of 1 liter of water - 40-60 grams of granulated sugar and salt. The brine is brought to a boil, removed from heat and poured into 1 tablespoon of 9% vinegar;
• hot water is poured into jars and put to sterilize in a water bath for 10-15 minutes. After that, the jars are rolled up with sterilized lids.

Important! All of the listed recipes for pickles require adherence to simple recommendations for storing preservation.

Storage rules for conservation

The winter salting, sealed hermetically with metal lids, is freely stored in indoor conditions, there are no special requirements for its storage. The only thing to look out for is the shelf life of homemade products.

Important! It is not recommended to keep homemade squash pickles for more than 24 months.

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

It is not recommended to put cans near microwaves, heating devices, ovens and even near the refrigerator - working equipment raises the temperature near the place of its installation. Even if all microbes are destroyed during sterilization, no one can guarantee that chemical processes will not begin in the heated space.

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

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

Conclusion

Squash, squash are vegetables that allow you to cook several delicious types of pickles for the whole winter without much time and effort. There are many recipes, the hostess will be able to choose the ones that suit her family's taste, and every year she will delight loved ones with delicious squash with crispy skin and tender and juicy pulp.

The closest relatives of squash and pumpkin are squash. V fresh they are not very popular. But in the canned for the winter, squash is a real delicacy.

Squash can be harvested according to the same recipes as zucchini. Success is guaranteed.
Recipes for preparations for the winter from squash, read on.

Blanks for the winter - recipes from squash

Patissons are salted, pickled, wet, salads and caviar are prepared. Original recipes from squash for the winter will definitely come in handy for all housewives.

Squash with apples, pickled

Ingredients for brine:

• 1 liter of water
• 15 gr. salt
• 30 gr. Sahara
• 10 gr. rye flour
• leaves of currant, cherry, lemongrass

Cooking method:

1. Wash small squash and apples, lay in layers in a plastic barrel or enamel bucket.
2. Layer with lemongrass, cherry and currant leaves. Pour cold brine to the top, put oppression on top and take out to the cold. You can try it in 3 weeks.

Pickled squash

Ingredients:

• 1 kg of small squash
• 4 bay leaves
• 10-15 peas of black pepper
• 4 things. carnation
• 4-5 cloves of garlic
• dill umbrellas
• horseradish leaves

• 1 liter of water
• 3 tbsp. l. salt
• 2 tbsp. l. Sahara
• 1 tsp 70% vinegar

Cooking method:

Blanch small squash in boiling water for 5 minutes, then remove and put in ice water. Prepare boiling marinade. Put spices, dill and horseradish leaves in sterilized jars, then tamp the squash tightly. Pour in hot marinade and roll up.

Canned squash

• sprigs of parsley
• horseradish leaves
• cherry leaves
• currant leaves
• 1 head of garlic
• Bay leaf
• allspice
• black peppercorns

To fill:

• 3 tbsp. l. salt
• 1 tbsp. l. Sahara
• 3 tbsp. l. 9% vinegar

Cooking method:

1. Place the leaves, pepper and bay leaves on the bottom of a 3-liter jar. Place small squash tightly in a jar, pour boiling water over and leave for 10 minutes.
2. Drain and pour boiling water over again. Let stand for another 5 minutes, drain all the water into a saucepan, add salt and sugar, boil and pour the squash. Pour 3 tablespoons into each jar. vinegar and roll up.

Video recipe "Patissons stuffed in the oven"

Assorted salad with squash in jelly

Ingredients for a 3 liter jar:

• 1 tbsp vegetable oil
• 1 l. water
• small squash
• Cherry tomatoes
• onion set
• gherkins or small cucumbers
• 3-5 peas of black pepper
• 1 tbsp salt
• 2 tbsp Sahara
• 3 tbsp gelatin
• 250 ml 9% vinegar

Cooking method:

1. Wash squash, tomatoes and cucumbers. Place in sterilized jars, alternating with peeled onions.
2. Add peppercorns to each jar and pour 3 tbsp. vegetable oil.
3. Soak gelatin in cold water.
4. Prepare the marinade: boil water with salt and sugar, boil for 3 minutes.
5. Dissolve soaked gelatin with hot marinade, stir and pour in vinegar.
6. Pour marinade over the jars, cover with lids and sterilize for 20 minutes. Roll up.

Squash caviar

Ingredients:

• 4.5 kg of squash
• 1 kg of carrots
• 0.5 kg onion
• 0.5 kg of tomatoes
• 0.5 kg sweet pepper
• 3 tbsp. l. tomato paste
• 2 tbsp. l. Sahara
• 1.5 tbsp. l. salt
• 3 tbsp. l. 9% vinegar
• vegetable oil

Cooking method:

1. Wash the squash and cut into strips, put in a deep saucepan and simmer for about an hour.
2. Fry onions and carrots in vegetable oil.
3. Transfer the frying to the squash, add straws of pepper and tomato slices. Season with salt and sugar and simmer for about 45 minutes.
4. Pour in vinegar, mix and place in jars. Roll up and wrap up.

Squash and carrot appetizer

Ingredients:

• 3 kg of squash
• 0.5 kg of carrots
• 0.5 kg onion
• 2 heads of garlic
• 1 tbsp. Sahara
• 1 tbsp. 7% vinegar
• 1 tbsp. vegetable oil
• 3 tbsp. l. salt

Cooking method:

1. Grate squash and carrots, cut onion into half rings.
2. Pass the garlic through a press.
3. Combine all ingredients in a large saucepan, stir and leave at room temperature for 2 hours.
4. Then mix thoroughly and arrange in sterilized jars.
5. Sterilize for 40 minutes. Roll up, turn over and wrap up.

Squash salad with garlic

Ingredients:

• 4 kg of small squash
• 2 heads of garlic
• 100 g of vegetable oil
• 100 g salt
• 100 g 9% vinegar
• 100 g Sahara
• 1 bunch of parsley

Cooking method:

1. Cut patison and garlic into thin slices.
2. Add chopped parsley, sugar, sugar, vegetable oil and vinegar.
3. Stir and place in sterilized 0.5 liter jars.
4. Sterilize for 20 minutes, then roll up.

The more various blanks you make for the winter, the tastier and more appetizing the dull winter will pass.

Stock up on vitamins in the summer, prepare winter canned food and good preparations!

Video recipe "Korean Patissons"