Overgrown squash recipes for the winter. Step-by-step description of preparing pickled squash for the winter

Salted or pickled squash for the winter - for many people, hearing these words increases salivation. How to properly salt squash for the winter - you will need knowledge of recipes from experienced housewives, recommendations and step by step instructions preparation of preservation. Properly and efficiently prepared dishes will forever win a place on the holiday table.

Beginners often ask: is it necessary to soak squash before salting? Let’s answer simply: no, they are already soaked for a long period in brine.

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

• For cooking, it is recommended to use only slightly small, unripe vegetables. Large, mature squash are used in salads with many types of vegetables or pickled, but to do this you will have to cut them in half, remove the seeds and cut them into pieces. Overripe “bombs” are used to make preserves and jams;
• Young and tender skins are not cleaned before processing. The different colors of the peel and pulp give the pickling additional attractiveness;

• Unpeeled vegetables will need to be washed thoroughly using a brush or household sponge with a rough surface. This is the only way to remove all the dirt and soil;
• When cutting off the stalks, they try to cut off the pulp as little as possible. Maximum size mug - 20-30 millimeters. To do this, you have to lift the cap, lift it up and cut off a minimum of skin;
• After blanching all the parts for 6-8 minutes before preparing, you get a crispy crust. To prevent color change, zucchini and other vegetables are cooled in chilled water after blanching.

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

These rules must be followed, regardless of the method of canning squash.

Preparing squash for the winter

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

Classic recipe for preparing squash

A simple but very tasty recipe. For preparation you will need:

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

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

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

• loosely cover the neck with a plastic lid or gauze cloth and leave for 72 hours to sour in a warm, dark place;
• then the liquid is poured into a metal container, the brine is simmered over low heat for 3-5 minutes;
• the prepared boiling liquid is poured into jars (the brine layer should be flush with the neck) and hermetically sealed with a lid. Plastic lids can be used. Then the snack is placed in the refrigerator, but this method is only suitable for quickly eating pickles.

Salted squash rings

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

Cooking steps:

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

• Place squash and vegetables evenly almost to the top of the jars.
• Prepare brine in a saucepan with water, add salt to taste, bring it to a boil, stir until the salt is completely dissolved, fill all the containers with it. Cover with gauze napkins and set aside for 48 hours.
• Drain the brine from the jars into a saucepan, bring to a boil and pour into the jars for 3-5 minutes. The operation is repeated 2 more times.
• The jars are hermetically sealed with metal lids. If you plan to quickly use the product, the cylinders are closed with nylon lids and placed in the refrigerator or lowered into a cool cellar.

Squash in liter jars

For packaging in liter jars, small-sized vegetables are used, cut into circles or slices. You can use medium-sized zucchini, but they will require cutting the vegetables into small pieces or packaging them in large containers or barrels. Before cutting, vegetables are blanched in boiling water, then immersed in cooled water.

Such squashes are easier to cut into pieces, their flesh becomes elastic and dense.

All other work is carried out similarly to the previous recipe, the sizes of the slices and the volume of the jars differ.

Recipe with apples

This type of pickles is perfect for the holiday table as a cold snack with a unique taste. Ingredients:

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

Preparation:

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

Cinnamon

This spice gives the product an unusual taste, but it is first recommended to try it from friends or buy it at the market. A snack for everyone. To prepare it prepare:

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

Cooking does not take much time:

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

Without sterilization

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

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

For preparation:

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

The rest of the work cycle is carried out according to the classical scheme. You can prepare pickles for the winter in a barrel. The brine is poured into the filled barrel through the hole in the lid. The container is installed in a cool place. Pickles can be stored here throughout the cold period.

Squash like mushrooms

These vegetables have their own unique taste, which allows you to “disguise” them as pickled mushrooms. Such preparations are obtained with a delicate and unique taste of salted nigella. For preparation you will need:

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

Cooking steps:

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

Squash in tomato

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

Then pour in ½ cup of sugar and ¼ cup of chopped garlic. Add table salt to taste.

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

Recipe for lightly salted squash in a pan

Prepare a set of ingredients:

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

Cooking steps:

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

Lightly salted squash in a bag

Get tasty and healthy vegetables instant cooking Knowing this recipe will help. It's quite simple:

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

Crispy marinated with pepper

Preparation of this type of preparations for the winter is carried out in a short time and does not require much experience in preparing culinary delights:

• 6 pieces each of onions, sweet bell peppers and 1 ripe lemon, cut into thin rings;
• chop 1 piece of hot pepper;
• Place parsley, celery, basil at the bottom of the jar - as desired. If these spices do not add flavor to the product, they can be easily discarded;
• Place rings of hot pepper, several lemon slices, onion rings, a layer of squash, then several leaves of fragrant laurel. All the jars are laid out in this order;

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

Pickled squash for the winter in pieces

You need to pickle fresh vegetables in pieces according to a specific recipe:

• Place finely chopped parsley and dill, a piece of hot chili pepper, a few peas of allspice and 3-4 cloves of garlic on the bottom of the jars;
• if small squash are used, after washing them from dirt and soil, they are laid intact. Medium-sized vegetables are cut into circles, and then into 4 more pieces;
• put a saucepan with plenty of water on the fire and bring it to a boil; poured into jars;

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

Squash with eggplants

Here is a recipe for preparing a delicious salad - an appetizer using these delicious vegetables with carrots, tomatoes and vegetable oil. All operations are performed according to a certain scheme:

1. Peel the necessary vegetables and wash the entire set of ingredients under running water:

• squash – 2500 grams;
• eggplant – 2500 grams;
• carrots – 500 grams;
• Bulgarian Bell pepper– 500 grams;
• 1 medium-sized hot pepper;
• onion – 500 grams;
• tomatoes – 500 grams;
• garlic cloves – 20-25 pieces.

1. Squash, eggplants and carrots are cut into small squares, onions into thin rings. Small bell peppers are not chopped, just the tail is removed. Tomatoes are crushed; they are necessary for preparing tomatoes, in which vegetables are pickled.
2. Fill a large pan with vegetables in layers and add 200 grams of vegetable oil and granulated sugar and 100 grams of table salt.
3. Bring the salad to a boil and simmer over low heat for 60 minutes until the vegetables are soft and tender.
4. Garlic is added 10 minutes before the salad begins to be laid out in sterilized jars.
5. The jars are hermetically sealed with screw caps or rolled up with special machines. When turned upside down, they are wrapped in a blanket or blanket and left to cool gradually.

Vegetables with tomatoes recipe

Cooks recommend deliciously preparing squash with tomatoes for the winter. This vegetable platter will look beautiful on a festive winter table. The taste of ripe tomatoes complements the taste sensations of squash and bell pepper and makes the dish unforgettable and popular among housewives.

To prepare 1 serving you will need:

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

• The bottom of the jars is filled with spices to taste. Many housewives add a few buds of cloves to the traditional dill and black peppercorns. But this is not for everyone. Be sure to use citric acid (on the tip of a knife), 2 bay leaves, 3-4 medium-sized cloves of garlic;
• after the spices, add a layer of cucumbers, then diced squash, tomatoes and a small pod of hot pepper. The top of this pyramid is covered with black currant leaves;
• To prepare the brine, prepare a mixture based on 1 liter of water - 40-60 grams of granulated sugar and salt. Bring the brine to a boil, remove from heat and pour in 1 tablespoon of 9% vinegar;
• hot water is poured into jars and placed in a water bath to sterilize for 10-15 minutes. After this, the jars are rolled up with sterilized lids.

Important! All of the listed pickle recipes require following simple recommendations for storing preserves.

Preservation storage rules

Winter pickling, hermetically sealed with metal lids, can be stored freely in room conditions; there are no special requirements for its storage. The only thing you should pay attention to is the shelf life of homemade products.

Important! Homemade squash pickles are not recommended to be stored for more than 24 months.

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

It is not recommended to place jars near microwaves, heating devices, ovens, or even near a refrigerator - operating equipment raises the temperature near the place where it is installed. Even if all microbes are destroyed during sterilization, no one can guarantee that chemical processes will not begin in the heated space.

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

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

Conclusion

Squash and zucchini are vegetables that allow you to prepare several delicious types of pickles for the whole winter without much time and effort. There are many recipes, the housewife will be able to choose ones that suit her family’s tastes, and every year delight her loved ones with delicious squash with a crispy skin and tender and juicy flesh.

Squash are vegetables related to zucchini, which are often used for preservation. This is not surprising, because the thick peel of squash allows them not to spoil for quite a long time, and besides, they have a large amount of nutrients for the body.

The nutritional value of squash can be determined based on the color of the vegetable. For example, the orange counterparts of zucchini differ from others in their increased content of luteins, the consumption of which has a beneficial effect on the human immune system.

Less light yellow squashes are rich in vitamins A and C, which white ones cannot boast of as much.

Although initially the vegetable had only a white tint, now you can find seeds that allow you to grow green and even purple.

In this article we will talk about how to prepare pickled squash for the winter. Let's look at the best recipes.

Classic recipe

You can marinate squash according to various recipes, adding other vegetables and herbs at your discretion. But every housewife mandatory must know the basic recipe, on the basis of which you can further show your imagination. It will require:

• Plain water – 1 l;
• Young and small squash – 1.5 kg;
• Hot pepper – 2 pcs;
• Garlic – 1/8 pcs;
• Bay leaf – 3 pcs;
• Dill greens – 1 bunch;
• Celery greens (not stalks) – 1 bunch;
• Parsley – 1 bunch;
• Vinegar 9% - 100 ml;
• Rock salt without iodine – 70 g;
• You can use any greens at your discretion.

How to pickle squash using the classic method? First, you should pour water into the pan and put it on the fire, waiting for it to boil.

But when the water just warms up a little, you need to add rock salt to it. You can put pre-washed squash into the resulting solution and leave to cook for 7 minutes.

Using a special tool or colander, you can remove vegetables from boiling water. Then place them under ice-cold tap water. Leave the solution, it will be needed later.

You need to fill the jars with the greens you are using, and just put the squash on top. The solution that was used to cook vegetables should be diluted with vinegar and left to boil. The finished mixture can be poured into jars.

Having carefully tightened the dishes, you need to put them in a large saucepan to sterilize for 1/6 hour. Cans should only be removed with protected hands. All that remains is to roll them up and put them upside down to cool.

Crispy squash, marinated for the winter

To get a crispier marinated squash dish, you can use this vegetable recipe. Again, you can select greens at your own discretion, the main thing is not to overdo it.

The recipe ingredients will list a wide range of greens, from which you need to choose the one used to suit your taste. So, for marinating you will need:

• Squash - 1.5 kg;
• Garlic – 1/8 pcs;
• Horseradish leaf – 1/2 pcs;
• Dill greens – 1 bunch;
• Parsley – 1 bunch;
• Celery greens – 4 branches;
• Bay leaf – 3 pcs;
• Salt – 1.5 tbsp;
• Granulated sugar – 1 tbsp;
• Vinegar essence – 1 tsp;
• Vinegar – 4 tbsp.

We begin to prepare pickled squash for the winter by washing the leading vegetables of the pickled dish, as well as the herbs used.

Immerse the squash in boiling water and leave to cook for a couple of minutes, then remove them and place in a colander under a stream of cold water.

Prepare the marinade using vinegar essence, vinegar, granulated sugar and salt. Place the selected greens on the bottom of clean jars, top with vegetables and pour the resulting marinade liquid. Then tighten the jars and sterilize them in boiling water for 1/6 hour.

How to pickle squash with cucumbers

Cucumbers, along with zucchini, are relatives of squash, and therefore harmonize perfectly with them. Experienced housewives know that combining cucumbers and squash in one pickled dish is a great opportunity to please loved ones during cold winter days.

To prepare this assortment you need:

• Plain water – 2 l;
• Large cucumbers – 2.5 kg;
• Squash – 1 kg;
• Garlic – 2/8 pcs;
• Allspice peas – 8-10 pcs;
• Black peppercorns – up to 10 pcs;
• Dill umbrellas - 2-3 pcs;
• Bay leaf – 5 pcs;
• Granulated sugar – 50 g;
• Sal – 50 g;
• Vinegar essence – 1 tsp.

Vegetables needed for the recipe must be washed. This step is very important, because dirt getting into the jar means that the pickled dish will not stand for a long time without spoiling.

Then you need to cut off their stalks from the squash and, immersing them in boiling water, cook for several minutes (up to 5). After removing the vegetables from the water, place them under running ice water in a colander. Cucumbers should be immersed in cold water a few hours before cooking, so as not to waste a lot of time on the recipe. You can leave them in water overnight.

The bottom of pre-sterilized jars should be covered with herbs and peppercorns. Be sure to distribute them evenly between the jars you use. Place cucumbers on top, and the next layer is squash.

Then take a pan, pour water, add granulated sugar and salt to it. Wait until it boils, and pour the resulting liquid into jars. Close tightly with lids and do not touch for up to 20 minutes.

Then the brine in the jars can be poured back into the pan. It is better to do this procedure using perforated lids. Boil the brine for five minutes.

Distribute the essence between the jars, adding a teaspoon to each, and then dilute with the prepared still hot liquid. All that remains is to finally sterilize the jars. To do this, put them in boiling water and keep for ½ hour. Remove the jars with a special tool and let cool.

So, the preparation of pickled squash with cucumbers for the winter is coming to an end, and the resulting canned dish will delight you throughout the winter.

“Assorted” in jars for the winter

Of course, the most original dish of squash is obtained if you marinate it with a large number of other vegetables. For this assortment you will need:

• Allspice peas – up to 5 pcs;
• Black peppercorns – up to 5 pcs;
• Squash - about 1 kg (0.8-0.9);
• Bell pepper – slightly less than 1/2 kg;
• Cucumbers – about 1 kg;
• Garlic – 1 piece;
• Tomatoes – about 1 kg;
• Horseradish leaf – 1 piece;
• Dill greens – 1 bunch;
• Bay leaf – 1-2 pcs;
• Vinegar 70% - 1.5 tsp;
• Salt without iodine – 3 tbsp.

Let's look at the recipe for preparing marinated squash “Assorted” for the winter in detail, point by point.

You will need large-sized squash; they and the cucumbers should be left overnight. Then cut the squash and immerse in boiling water for 7 minutes. Remove using a colander and place under a stream of ice-cold tap water.

Place peppercorns and herbs at the bottom of each jar. Then you should immerse the vegetables in the following order: cucumbers, squash, tomatoes, bell peppers. It is important to do this very tightly.

Sprinkle salt on top, add vinegar and pour boiling water. All that remains is to sterilize the dishes in boiling water for 1/6 hour and tighten.

Tips for housewives

For those who are new to pickling vegetables, in particular squash, there is a selection of practical tips:

1. They are pickled only when young, because the old ones turn out hard;
2. The best size for pickling is up to 5 cm in diameter;
3. The pieces of cut vegetables should be the same;
4. There is no need to peel the leading vegetables;
5. It is important not to forget to cut off the stems of vegetables.

Pickled squash is a winter snack that is worth your time:

• It contains a minimal amount of calories;
• Its taste can perfectly complement a side dish;
• It has a wonderful aroma thanks to the addition of aromatic herbs and pepper;
• Squash can be combined with other vegetables, and not only related ones.

Patisson is able to absorb the taste of spices and vegetables canned with them. That’s why they experiment and make canned food for the winter in combination with other ingredients. They are closed in their pure form with spices and combined with zucchini, cucumbers, carrots, hot and sweet peppers, and other ingredients. Many people think that this vegetable is zucchini, but it only borrowed its flavor from zucchini. This is actually a type of pumpkin. If you see a small pumpkin and feel the taste of zucchini, it means you have squash. The special appearance of the vegetable makes the appetizers piquant and original.

Useful properties of the vegetable

The unusual appearance brought the vegetable to the first stages in cooking and canning. It's tempting appearance and rich beneficial properties. The presence of beneficial microelements improves people's vision and liver function. Dietary fiber eliminates excess cholesterol. An abundance of fiber improves intestinal function and prevents all sorts of problems. The grains protect against excess salts in the body and save from gout.

The nice yellow vegetable contains vitamins - A, B, C, PP, minerals - potassium, iron, sodium, magnesium. But the healthiest feature of the product is its calorie content. 100 grams contain 19 kcal. However, due to its fiber and carbohydrate content, the vegetable is very nutritious. Nutrients are stored for a short period; after two weeks after flowering, vegetables lose them and are unusable. Such fruits are overripe and are fed to livestock.

The vegetable in question is used with meat. Pickled squash goes with protein products. People on a diet the vegetable is necessary in the diet as it fights obesity and with slags. In cooking, it is salted, pickled, preserved for the winter, made into jam and added to salads.

When preparing vegetables for the winter, several points are taken into account:

Otherwise, stick to the recipe, and everything will work out. Let's look at quick and delicious recipes squash.

Full recipe

The sour-salty taste of the snack is obtained if you follow step by step recipe. To do this, take 1 kg of squash and one liter of water for brine.

Preparation:

1. Blanch the washed young vegetables for 5 minutes. To make them crunchy after blanching, they are also cooled in cold water for 5 minutes.
2. Place seasonings at the bottom of the pan. These are parsley and dill, two sprigs each, mint and a couple of cloves of garlic. Boil brine, which contains 2.5 tbsp. l. salt, one bay leaf, 8 black peppercorns.
3. Boil for 5 minutes, add 4 tbsp vinegar. l. and put the vegetables in the brine. Turn off the stove, close the lid and set aside for three days to saturate.

Squash pieces

If you have overly ripe and tough vegetables on hand, canning in pieces will be appropriate. To do this, take four large squash and one carrot.

Preparation:

1. The squash is cut into slices.
2. The carrots are peeled and cut into rings.
3. Place spices in a jar: three cloves of garlic, eight cloves, horseradish leaves, dill. Vegetables are placed on top of them.
4. Boil plain water and pour the components into the jar. Close the lid loosely and leave for 15-20 minutes.
5. Pour water from the jar into the pan and add four tbsp. spoons of salt and two tbsp. spoons of sugar. All this is boiling.
6. Add vinegar in the proportion of one tablespoon per liter of jar volume. Pour in boiling brine. The jars are rolled up, insulated and waited for cooling.

Harvesting for the winter without sterilization

The snack tastes like cucumbers. Thanks to the apples included in the recipe, they can be preserved without sterilization without fear that the jars will become cloudy or burst.

You will need:

• 250 g apples;
• 500 g squash;
• dill, parsley, two sprigs each;
• two garlic cloves;
• one small hot pepper.

For 1 liter of marinade you need:

• 60 g salt;
• 60 g sugar;
• 1 tbsp. l. 9% vinegar.

Preparation:

1. Squash and apples are washed and destemmed and cut into 2 or 4 pieces.
2. Throw a clove of peeled garlic, herbs, and peppercorns into a sterilized container.
3. Place vegetables in a jar, alternating layers with fruits.
4. Greens and hot peppers are placed on top.
5. The marinade of sugar and salt is boiled.
6. Add vinegar and immediately pour into jars.
7. Roll up the lids. Hidden under a warm blanket at night.

Squash in hot sauce

Fans of spicy snacks will appreciate this recipe. To prepare you will need 300 g of squash, a half liter jar, red pepper. The heat will be pleasant with an apple flavor, because the recipe uses apple cider vinegar.

Preparation:

1. Wash and prepare the ingredients: in addition to vegetables, take 50 ml apple cider vinegar, 5 grams of hot pepper, one clove of garlic, one teaspoon of salt.
2. Spices are placed in a sterilized jar, horseradish, currant leaves, an umbrella of dill and cut hot pepper are added.
3. Add salt.
4. Cut the squash and place it in a spice jar. Then pour boiling water over it.
5. Pour 9% vinegar on top.
6. Sent for sterilization, closing the lid. This procedure can also be done in the oven at 120 degrees for 20 minutes.
7. They take out the jar. The spicy appetizer is ready.

Recipe with cucumbers

Combining this vegetable with cucumbers is an excellent idea. The product comes out beautiful and appetizing. Marinated squash with cucumbers have a sweet taste and are stored for a long time under a tin lid. The recipe requires 1 kg of squash and 1 kg of cucumbers. The components will fit into a three-liter jar.

Preparation:

1. Prepare the vegetables: wash them, pull out excess greens and stems and dry them.
2. The jar is sterilized and spices are placed at the bottom: six cloves of garlic, three bay leaves, six allspice peas, dill, parsley, cherry and currant leaves.
3. Squash and cucumbers are placed on top of the spices.
4. Cook the marinade from two tbsp. l. sugar and one and a half tbsp. l. salt and one liter of water. Boil and add half a teaspoon of vinegar essence. Pour the mixture into a jar.
5. Sent to sterilize for 10 minutes.
6. They roll it up, overturn it, wrap it up. After cooling, hide in a cool room.

Canning with zucchini

To prepare this appetizer, take a 1.5-liter jar, 500 g of squash and 500 g of zucchini, a couple of carrots and two sweet peppers, and onions.

Preparation:

1. Sterilize the jar, put two cherry leaves, two dill umbrellas, and three cloves of garlic into it.
2. Cut the carrots into rings and the pepper into 4 pieces, removing the core. The prepared components are sent to a jar with spices. Add one red pepper for heat.
3. The zucchini is not peeled, but is certainly cut into rings.
4. The squash is washed. If the big ones are cut. Place the ingredients in a jar.
5. For the marinade, pour one liter of water into the pan. Add 70 grams of salt, three tbsp. l. sugar, 70 grams of vinegar and spices: 5 peppercorns and one bay leaf. Boil and pour over vegetables.
6. The jars are closed with lids and placed in a pan of water for sterilization. This procedure lasts 30 minutes.
7. Take it out of the water and roll up the lids. Turn over, wrap in warm linen and set aside for a day. The next day they put it in the pantry.

Squash with tomatoes

The squash with tomatoes comes out not too hot and sweetish. To prepare, take a three-liter jar, 1 kg of squash and 1 kg of tomatoes.

Preparation:

1. Blanch the squash and put it in a jar.
2. The washed tomatoes are also placed there.
3. Boil a marinade consisting of seasonings: allspice and black pepper, three peas each, and sugar, salt, vinegar - three tablespoons each. l. The ingredients are diluted with 1.5 liters of water. Add bay leaf.
4. The recipe is without sterilization, so you simply pour hot brine into jars and roll up the lids. Wrap in a warm blanket until cool.

Vegetable mix

Assorted vegetables are a beautiful appetizer. In addition, any person will choose a vegetable to taste. The taste of squash depends on the brine and vegetable additives. They go well with all vegetables.

Ingredients:

• 2.5 kg squash;
• 2.5 kg tomato;
• 2.5 kg of cucumbers;
• 1 kg bell pepper;
• 15 cloves of garlic;
• three leaves of horseradish;
• 300 grams of fresh dill;
• 12 black peppercorns;
• 12 allspice peas;
• 12 tbsp. spoons 9% vinegar;
• 180 grams of salt;
• three liters of water.

Cooking method:

Preparation with mint and herbs

This is an easy recipe for preparing the preparation. Greens can be found in every garden. Even if there are no spices, they are replaced with others or removed completely. No sugar is added to the recipe, it is replaced peppermint. This herb, in addition to its sweetish taste, imparts spice and sophistication to the dish. Both children and adults will enjoy this delicious pickle.

Ingredients:

• 300−400 g squash;
• one liter of water;
• one teaspoon of salt;
• one horseradish leaf;
• a bunch of celery leaves;
• a bunch of mint;
• a bunch of dill;
• three bay leaves;
• five peppercorns.

Preparation:

1. Young squash are washed and placed in a pan.
2. Boil water and pour it over the vegetables.
3. Leave for 6 minutes. Then transfer them to cold water.
4. Make a brine: pour water and add herbs and salt to it.
5. Boil the marinade.
6. When the water boils, add vinegar and remove from the stove.
7. Take a liter jar. Place half the greens on the bottom and add pepper.
8. Large squash are cut, small ones are laid whole. Place the remaining greens on top.
9. Leave the jar to sterilize for 20 minutes.
10. Then the jar is sealed with a lid and cooled. Canning squash for the winter is very tasty and healthy.

Appetizer of squash “with mushrooms”

The neutral taste makes it possible to make vegetables “like mushrooms”. The preparation comes out rich and tender, reminiscent of milk mushrooms in taste.

Ingredients:

• 1.5 kg squash;
• 1−2 carrots;
• one head of garlic;
• half a glass of sugar;
• one tbsp. spoons of salt;
• a pinch of ground black pepper;
• half a glass of vegetable oil;
• half a glass of 9% vinegar;
• dill and parsley.

Preparation:

1. Shred squash and carrots into cubes.
2. Finely chop the greens and garlic.
3. Place the ingredients in a deep container, sprinkle with spices, salt and sugar.
4. Pour in vinegar.
5. Marinate for three hours.
6. Then they are placed in sterilized jars.
7. Sterilize for 10-15 minutes.
8. Then they roll up the lids, insulate them and leave them overnight to warm up.

When canning vegetables, they expect instant results, and not just results, but appetizing and juicy ones. Recipes for quick-cooking marinated squash will help you cope with this task. It's easy to quickly seal squash vegetables. Vegetables are cut into slices so that the marinade saturates them more quickly. They are also boiled together with the marinade. And finally, in no case exclude the blanching process.

Attention, TODAY only!

IN winter time year, I really want to diversify my diet with some kind of salad so that it’s not too fatty and has something to crunch on. Some housewives are content with assorted cucumbers and tomatoes, and those who have at least once tried “round zucchini” prepare delicious squash salads for the winter. We suggest you try making winter preparations using the recipes presented below.

Unlike cooking caviar, where you can take large fruits, for salads they use young squash with a diameter of up to 5 centimeters.

Appetizer of squash, carrots and onions

This squash salad for the winter is a bit like pickled vegetables, but thanks to the sterilization process it does not become sour over time, and can be stored in the cellar all winter.

Cut three kilograms of squash into small cubes.

Grate half a kilogram of carrots.

Cut the same amount of onion into rings. It is better to use large heads to get beautiful rings.

Place prepared vegetables in an enamel bowl. Pour vinegar (1 tbsp.) and oil (0.5 tbsp.). Add salt and sugar (2 tablespoons and 1 respectively), pepper. Mix with clean hands and let stand for 2-3 hours so that the vegetables release their juice.

Place the mixture in jars and sterilize for 15 minutes. Roll up.

Squash with garlic and onions

Crispy vegetables in a spicy marinade will surely appeal to the stronger half of the family. Squash salad with garlic will serve as a good appetizer on the New Year's table.

Cut the squash (2 kg) into pieces of any shape, and 4 large white onions into half rings.

Prepare the dressing:

• 5 finely chopped garlic cloves;
• 50 g each of chopped parsley and dill;
• half a glass of oil and vinegar;
• a tablespoon of sugar and salt.

Mix all ingredients and leave to marinate for 3 hours.

During this time, prepare half-liter jars.

When the salad is saturated, fill the jars with squash and sterilize for 15-20 minutes. Roll up and cover with a warm blanket.

Squash and cucumber salad

Round squash looks very nice in a jar against the backdrop of long cucumbers. Despite the fact that the vegetables are somewhat similar in taste, squash has a denser flesh, which is why they crisp better.

To prepare a salad of squash and cucumbers for the winter, you should:

1. Wash one kilogram of vegetables and cut off the bulges on both sides.
2. Prepare saline solution. For a liter of water you will need a tablespoon of salt. Add a bunch of herbs, two hot peppers and 4 cloves of garlic.
3. Place squash and cucumbers in the prepared brine and leave for 3 days.
4. After the specified time, strain the brine and put on fire. As soon as it boils, pour the vegetables into the jar and roll up.

You can immediately distribute the vegetables into jars so that you know how much brine you will need and do not make an extra solution.

Spicy salad for meat

Korean squash salad is practically no different from traditional Korean cuisine. If you have a special seasoning and a grater at home, which are used when preparing spicy carrots, preparing it is not at all difficult.

Wash 3 kg of young small squash and 500 g of carrots and grate on a special grater.

Cut 5 large sweet peppers and half a kilogram of onion into rings.

Pass one head of garlic through a garlic press.

Place the ingredients in a common bowl, add 1 packet of Korean seasoning, squeezed garlic, a tablespoon of sugar and refined oil. Add salt to taste and pour in a glass of vinegar. Leave to marinate for three hours.

Place the salad in containers and sterilize for 15 minutes, then roll up.

Spicy squash salad with spices and sweet peppers

Among the recipes for squash salads for the winter, there is a fairly simple and quick option. It turns out very tasty thanks to the spices, and is prepared quickly, since the vegetables do not need to be pre-marinated.

One kilogram of squash, 6 each and onions, one large lemon cut into beautiful pieces. Separately, chop a small hot pepper.

At the bottom of a liter jar put 2 sprigs of parsley, one leaf each of celery, basil, bay leaf and 1 clove bud. Then lay out the vegetables in layers, and on top - 1-2 pieces of hot pepper and a slice of lemon.

The above ingredients should make 6 liter jars.

Measure how much water is needed for one jar: fill the jar with vegetables with water and drain it back. Now prepare the marinade:

• 1 liter of water;
• a glass of sugar;
• half a glass of vinegar;
• 2 tbsp. l. salt.

Pour hot marinade into the salad and place for sterilization (15 minutes). Close. Wrap it up and leave it to cool.

Appetizer of squash and tomato

The recipe for squash and tomato salad for the winter is somewhat different from the others. This appetizer is not marinated, but immediately stewed in a cauldron.

Cut pre-washed tomatoes (0.5 kg) and squash (1 kg) into pieces of equal size and pour into a cauldron.

Finely chop 200 g of onion and parsley root, as well as herbs (to taste) and add them to the vegetables.

Pour a glass of water into the chopped vegetable mixture and simmer for 40 minutes.

At the end, salt the salad, add 0.5 tbsp. butter and 4 tbsp. l. vinegar. Bring to a boil and roll up.

Quick sliced ​​squash salad

Especially for those who do not have the opportunity to devote enough time to preserving winter supplies, there is a recipe for squash salad without sterilization.

Blanch four kilograms for 2 minutes, then cut into small pieces.

Place dill (umbrellas with seeds), peppercorns, and a few cloves of garlic into sterilized liter jars. For those who like it spicy, you can add a piece of hot pepper.

Pour the chopped squash into the jar and pour vinegar on top based on 40 g of product per liter container.

Prepare the marinade: 300 g of salt and sugar for 4 liters of water.

As soon as the marinade boils, pour it over the pieces of squash in jars and you can roll them up. Salad ready!

Products are indicated for 6 liter jars of ready-made salad.

Assorted squash, zucchini, carrots and onions

To prepare 6 liter jars of squash and zucchini salad for the winter, you will need one and a half kilograms of finely chopped vegetables.

In addition, cut (500 g) into rings, and grate carrots (the same amount) using a Korean salad grater.

Mix everything and add chopped garlic (2 medium heads).

Make the marinade - dressing:

• vinegar - 1 glass;
• sugar - 1 glass;
• oil - 0.5 cups;
• salt - 2 tablespoons;
• ground pepper - 1 teaspoon.

Mix all marinade ingredients thoroughly and pour into vegetables. Leave the workpiece for 2-3 hours to soak.

Place the salad in jars and leave for sterilization for 15 minutes. Roll up.

Squash with bell pepper - video

If possible, plant such healthy and beautiful vegetables as squash in your garden next to zucchini and cucumbers. With the onset of the preservation period, it will be possible to make a variety of preparations and salads from squash for the winter. Those who do not have a garden can only purchase the necessary vegetables at the market. They are not too expensive, but in winter grateful family members will appreciate your efforts. Bon appetit!

What associations arise when you remember squash and harvest? Well, of course, preparations for the winter!

You can make a lot of delicious preparations for the winter from squash - they can be salted, pickled, made into salads and added to various dressings.

This vegetable is a close relative of zucchini and pumpkins, and is it worth mentioning what an excellent taste this representative of zucchini crops has?

In addition to excellent taste, the vegetable is very healthy and nutritious.

If you have this vegetable growing in your garden, then be sure to take note of the golden recipes for preparing squash for the winter, which will be described below with visual photos.

Pickled squash

You need to prepare:

• 700 grams of squash;
• Horseradish leaves - 2 pieces;
• Dill – 4-5 stems;
• 5-6 sprigs of parsley and the same amount of celery;
• Lavrushka – 2 pieces;
• 2 cloves of garlic;
• Hot pepper – 1 pod;
• A mixture of spicy spices - cloves, allspice in peas to your taste.

For the marinade:

• 2 glasses of water;
• Granulated sugar - half a tablespoon;
• Table salt - half a tablespoon;
• Table vinegar 9% - 50 ml.

How to prepare such preparations from squash for the winter:

1. We wash the squash and remove all contaminants;
2. Cut off the stalk, cut the vegetables into medium pieces, fill with hot water and leave to stand in it for 5-7 minutes;
   
3. Meanwhile, rinse the parsley, dill, basil and chop into medium pieces;
4. Pour water into a container and place it on the stove;
5. As soon as the water is heated, add salt, granulated sugar and vinegar. Heat to a boil, remove from heat;
6. We rinse the pickling jars and remove all dirt. Be sure to steam or pour over hot water;
7. Place greens at the bottom of the jars, sprinkle with spices and lay out pieces of squash tightly;
   
8. Pour hot marinade to the very edges, cover with lids;
9. We install a grid at the bottom of the container;
10. Place the jars on the grill, pour water a little more than half the jars;
11. We put it on gas and sterilize for about a quarter of an hour;
12. Next, take it out and seal the lids tightly;
13. We wrap the jars in warm material or a fur coat and leave them there to cool;
14. For storage, pickled squash can be placed in the underground or pantry.

Canned cherry tomatoes

We will need:

• Squash - 1.5 kilograms;
• 400 grams of cherry tomatoes.

Marinade ingredients:

• A tablespoon of granulated sugar;
• Table salt – 50 grams;
• 2 dried star anise flowers;
• 10 white peppercorns;
• Cumin seeds – 0.5 teaspoon;
• Bay leaf – 3-4 pieces;
• Garlic – 3-4 cloves;
• 1.5 large spoons of vinegar 70%.

The procedure for preparing squash and cherry for the winter:

1. We wash the squash, clean the dirt, cut it into several parts;
2. Tomatoes also need to be washed well;
3. Be sure to wash glass containers and remove dirt. They need to be placed on the kettle and steamed for 15 minutes;
4. Place squash and cherry tomatoes in a container;
5. Peel the garlic cloves and add the cloves to the squash and tomatoes;
6. Pour hot water into the jars and leave for 15 minutes;
7. Next, drain the water, add boiling water again and leave to stand for 15 minutes;
8. After this, drain the water from the jar into a container and place it on gas;
9. Add sugar, salt, dried star anise flowers, white peppercorns, thyme seeds, and bay leaves to the water. Boil everything to a boil;
10. Fill with hot brine, add vinegar. Cover with lids on top;
11. Place a small piece of material on the bottom of a wide container made of a metal base and place jars on it;
12. Add water over the hangers of the jars, put on the fire and warm up;
13. After the water boils, sterilize for 15 minutes;
14. Then we take out the jars, seal the lids tightly;
15. First, they need to be placed under a warm cloth until they cool completely;
16. Then we put away this delicious preparation of squash in jars for storage in the cellar or pantry for the winter.

Winter twists are not complete without pickled cucumbers. This preservation will be loved by everyone who tries it!

And read the recipes for pickled garlic arrows. From now on you don’t have to throw garlic tops in the trash.

Don’t know how to prepare zucchini with Chili ketchup for the winter? Our culinary experts will come to the rescue. Follow the instructions!

Caviar is a win-win option for harvesting for the winter

We need to prepare the following:

• 3 kilograms of squash;
• 2 kilograms of ripe tomatoes;
• Carrots – 4-5 pieces;
• Onions – 1 kilogram;
• A glass of vegetable oil;
• 2 large spoons of table salt;
• A glass of granulated sugar;
• 2 large spoons of apple cider vinegar.

How to prepare squash caviar for the winter:

1. First of all, we wash the squash and remove all the dirt;
2. We cut the washed squash into small pieces; if the skin is thick, it is advisable to cut it off. Also, if there are large seeds, they are removed;
3. Peel the carrots and wash them. We rub it on a grater with a medium grid;
4. Remove the husks from the onions and cut them into cubes;
5. Rinse the tomatoes, cut them into slices, or into cubes;
6. Pour oil into a saucepan and place on the stove;
7. Add pieces of squash into heated oil and fry for 5 minutes;
8. Next, add onions and carrots and mix everything. Fry over low heat, stir occasionally and fry for 10 minutes;
9. Place the tomatoes in a saucepan and leave to simmer for 10 minutes;
10. After this, the entire mixture should be ground in a blender or food processor;
11. Transfer the puree into a saucepan, add salt, granulated sugar, vinegar;
12. Place on the stove and leave to cook for half an hour over low heat;
13. We wash the jars and remove all dirty places. Steam them over steam for 15 minutes or pour boiling water over them;
14. Place the finished puree into jars and cover the top with lids;
15. Be sure to sterilize in a steam bath for 15-20 minutes;
16. We seal the sterilized jars tightly with lids and put them under a warm cloth;
17. The workpiece should be stored in a dark place in a cellar or pantry.

Garlic salad in jars

What ingredients will be needed:

• 3 kilograms of squash;
• 700 grams of sweet pepper;
• Half a kilogram of carrots;
• Half a kilogram of onions;
• Garlic – 5 heads;
• Vegetable oil – 1 glass;
• Salt – 100 grams;
• Granulated sugar – 250 grams;
• Table vinegar 9% - 250 ml;
• Parsley, cilantro and dill - a bunch each;
• Seasoning mixture for Korean carrots – 15 grams.

Let's start preparing squash salad for the winter:

1. The squash needs to be rinsed thoroughly to remove all dirt;
2. We cut off the stalks from the vegetables; if the skin is thick, then we also cut it off. Be sure to clean out all the seeds;
3. Cut the squash into medium slices;
4. Remove the skin from the onion. Chop the peeled onions into thin rings;
5. Wash the carrots, remove skin and dirt;
6. Three carrots on a grater with large teeth or for Korean carrots;
7. We wash the pepper, cut it into two parts and clean out all the seeds, cut off the stalk;
8. Chop the peeled pepper into thin strips;
9. Squash, just like carrots, needs to be grated;
10. Place all the vegetables in one container and mix;
11. Pour over vegetables vegetable oil, vinegar;
12. Rinse the greens and chop them into small pieces;
13. Add herbs, seasoning, salt and sugar to the vegetables;
14. Peel the garlic, squeeze it through a press and add it to the vegetables;
15. Mix everything well and leave to stand for 3 hours;
16. Be sure to wash the jars and steam them for a couple of minutes;
17. Place the squash salad in the prepared container;
18. Sterilize in a steam bath for a quarter of an hour;
19. Then we take it out, tighten the lids well;
20. We put it under a warm blanket and keep it there until it cools completely;
21. A cellar, basement or pantry is suitable for storing jars of salad for the winter.

Preparing squash for the winter without sterilization

What you need to prepare:

• Squash - 1.5 kilograms;
• 6 cloves of garlic;
• 1000 ml water;
• Salt – 2 tablespoons;
• Currant and cherry leaves - 4-5 pieces;
• 1 large horseradish leaf;
• Hot pepper pod;
• Sugar – 50 grams;
• Salt – 50 grams;
• 1/3 teaspoon vinegar.

How to cook:

1. Be sure to wash and sterilize the jars over steam or pour boiling water over them;
2. Be sure to boil the lids for 5-10 minutes;
3. Place cherry, currant and horseradish leaves on the bottom of the jars. The leaves need to be rinsed in advance;
4. Peel the garlic cloves, cut them into several pieces and place them on the leaves;
5. The squash must be rinsed, the stalk removed, and the seeds and skin removed;
6. Cut the squash into small pieces and place in a jar;
7. Cut the hot pepper into rings and place on the squash;
8. Pour hot water over the vegetables and leave for 15 minutes;
9. Next, pour the water from the cans into a container;
10. Place a pan of water on the fire, add sugar, salt and vinegar;
11. Pour the hot marinade over the vegetables, roll up the lids and place under a blanket;
12. Store in a cool, dark place.

To keep the squash crispy, add a few acetyl tablets before screwing on the lids.

It is advisable to keep the vegetable in boiling water for 5-7 minutes before placing it in jars.

For variety and flavor, be sure to add seasonings and herbs.

You can marinate squash together with cucumbers, tomatoes, peppers and zucchini.

Preparing squash for the winter will help diversify your daily menu. These snacks go with any meal. They will make your favorite treats taste much better and more varied. Don't put off preparing them for later, better make them now!