We make squash salads for the winter: tasty, fast, healthy. Squash marinated for the winter in finger-licking jars How to cook squash recipes for the winter

Squash for the winter: salads, pickles, caviar and other recipes

Squash makes good preparations for the winter: they can be salted, pickled, rolled into jars as caviar or salads. In addition to taste, this vegetable has a beneficial effect on the body. It is rich in vitamin C, dietary fiber, lutein and pectin. One hundred grams of the product contains only 20 kilocalories, which makes this vegetable a must in the diet of people watching their figure.

Ingredients for winter squash recipe:

At the first stage, you need to prepare the vegetables: peel them (all except the bell pepper) and cut them with a knife. Cut the squash into fairly thick slices - 1 cm, carrots into slices, bell peppers into four parts. Fry the onions until they acquire a golden color; Fry the squash in another frying pan until they become soft. Fry the carrots and bell pepper separately until golden brown. Grind carrots, bell peppers, onions, squash (prepared earlier), garlic, tomatoes, hot peppers, parsley, dill and seasonings through a meat grinder (a grill with medium-sized holes is used as an attachment). Next, you need to prepare the jars and lids for rolling: wash the jars and thoroughly sterilize (in the oven for about twenty minutes), also wash and sterilize the lids. After cranking the vegetables, salt them, pour in apple cider vinegar, season with spices, bring to a boil and cook for five to seven minutes. Roll up the cooked caviar.

Caviar in a slow cooker

Ingredients:

First, sterilize the jars and lids. Next, prepare the vegetables. Peel squash, carrots, green peppers (only remove seeds and cores). Next, you need to cut the vegetables: squash - into medium cubes, carrots - into thin slices, green peppers into 5-6 longitudinal pieces. Wash the tomatoes and cut into slices.

Fry squash and carrots in sunflower oil in a slow cooker, stirring constantly. Next, add sweet pepper to the already slightly fried vegetables, continuing to stir.

Next add the tomatoes and bay leaf, then season with salt and black pepper. In the multicooker, set the “Stew” mode. After 20 minutes, check if the carrots are ready. Roll up the finished caviar. The perfect dish for a winter menu!

Squash for the winter in Korean

Ingredients:

The first stage is to prepare the vegetables: wash them and cut them correctly. Cut off the sides of the squash, then grate them and the carrots using a Korean carrot grater. Cut the pepper and onion into half rings. Add chopped garlic, sugar, sunflower oil, salt, spices, herbs, vinegar to the vegetables. Set aside this mixture. After three hours, put into jars, sterilize for a quarter of an hour and roll up.

Squash, marinated in pieces

Ingredients:

Wash the carrots and squash and cut into large circles or rings. Peel the garlic, prepare the jars for sealing (sterilize).

Next, place the vegetables in jars, add seasonings and herbs. Pour boiling water into the jars (so as to completely cover the vegetables) for fifteen minutes. Then pour the infused water into one pan, add salt and sugar. Boil this water and pour it back into the jars. Add vinegar to all jars (one tablespoon per jar) and roll them up. Then turn over and let cool completely.

Squash like mushrooms: a simple preparation recipe

Ingredients:

First you need to prepare the vegetables: rinse and peel (except for the peel, if there are large seeds, remove the core). Next, cut the vegetables into small pieces. Also wash and chop the greens. Peel and chop the garlic. Mix vegetables, herbs and garlic, season with salt, sugar, ground pepper, pour in vinegar and sunflower oil. Next, mix everything in one bowl.

In this state, vegetables should be marinated for 3 hours at room temperature. To check, you need to look: they will release juice.

Sterilize the jars in advance and after 3 hours place well-pickled vegetables in them. Cover the jars with lids and place in warm water to boil. Then cook for ten minutes.

After the specified time, remove the jars from the water, roll them up and turn them over.

After a day, the jars can be put away in a place to store seams for the winter.

Recipe for preparing vegetables without vinegar

Ingredients for the recipe for a 3 liter jar:

First, sterilize the jars. Carefully place dill, currant and cherry leaves, horseradish, bay leaf and garlic at the bottom of each of them.

Place the vegetables in jars and pour boiling water over them so that the water completely covers the vegetables. Allow the jars to cool to room temperature. After this, pour the water from all the cans into one large pan, where add salt and sugar. Boil the brine and pour back into the jars. Then add acetylsalicylic and citric acid. Roll up the lids and chop until the acid dissolves. Then turn the jars over and ensure they remain warm. A great winter snack.

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

Squash cooked for the winter in tomato sauce (juice) turns out very tasty, sweetish and spicy. The spiciness in this recipe can be adjusted to suit your taste. It is best to use squash when it is young, without thick skin and large seeds.

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

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

Wash the tomatoes and bell peppers well under cold running water. Peel the peppers from seeds and pass through a meat grinder together with the tomatoes.

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

Wash the squash and cut into large cubes.

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

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

Delicious squash in tomato sauce is ready for the winter.

Place them in sterile jars and roll up immediately.

Turn the jars upside down, wrap them warmly and leave until completely cool. Afterwards, store the jars in a dark, cool place.

From the specified amount of ingredients I got three 500 ml jars and a small bowl for testing.

Bon appetit and delicious preparations!

Patisson is a type of pumpkin that means “pie” in French. It is an excellent vegetable for dietary and baby food. The taste is reminiscent of zucchini, but more refined and delicate, slightly sweet, without a herbaceous aftertaste. Squash is low-calorie, rich in vitamins and microelements beneficial to the body, perfect for everyday and holiday menus. There are a large number of recipes for dishes and preserves made from squash.

Conservation

Both small and ripe fruits are suitable for preservation and will be an excellent appetizer for any side dish.

Caviar

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

Caviar without tomato

Recipe:

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

Squash, cut into slices, is fried in sunflower oil. The onion is cut into half rings and fried. Chilled vegetables are passed through a meat grinder, sugar, salt, garlic, and vinegar are added. Pack the caviar into jars and sterilize half-liter jars for 75 minutes. After sterilization, the jars are sealed.

Caviar with mayonnaise

Recipe:

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

Grate the squash and simmer in a thick-walled pan for 2 hours with mayonnaise. Peppers, onions and carrots are passed through a meat grinder, added with tomato paste and simmered for another 1.5 hours. Then add sugar, salt, vinegar. Mix and blend with a blender. Allow to boil for 10 minutes and seal in sterilized jars.

Squash caviar

Recipe:

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

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

Spicy caviar

Recipe:

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

Squash, tomatoes, carrots, and onions are passed through a meat grinder and stewed for 2.5 hours. Chop garlic, pepper and vinegar, add to caviar, simmer for 15 minutes. Pour into sterilized jars and seal.

Pickles

Canned squash

Recipe for laying on a liter jar:

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

Filling recipe:

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

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

Squash with cucumbers, hot packaging method

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

Filling recipe:

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

You can prepare squash in a jar along with cucumbers without sterilization. Prepared vegetables are laid in layers. Pour boiling water into the container, cover with a lid, and leave for 5 minutes. After draining the water, add boiling water again, cover with a lid and leave for another 5 minutes. Drain a second time. Add herbs, garlic, and pepper to the top of the jar. Boil the filling for a couple of minutes. Pour in the filling and seal.

Salted squash

Recipe for laying on a three-liter cylinder:

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

Brine recipe:

• 100 grams of salt;
• Water.

This is the simplest recipe for pickling squash. The squash is packed tightly into a three-liter container, alternating with aromatic herbs in layers. Add salt. Pour in boiled water. Seal tightly with plastic lids. For three days, once a day, you need to turn the container over and shake it to melt the salt. Do not open until used to prevent mold from forming.

Squash in tomato juice

Bookmark recipe for a half-liter jar:

• 300 grams of squash.

Filling recipe:

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

To make squash tastier for the winter, it is better to preserve them in tomato juice. To do this, first sterilize the jars for 3-4 minutes. The fruits are cut into four parts, blanched in water for 5 minutes and filled into jars while hot. Immediately pour boiling prepared filling: tomato juice is boiled for 15 minutes with bell pepper, black pepper, bay leaf, salt and sugar. They seal quickly. Sterilization is not necessary.

Pickled squash

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

Bookmark recipe:

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

Filling recipe:

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

Before placing the squash in the pan, blanch it for 5 minutes and cool in cold water. Place in a pan with herbs. Fill with boiling pouring. Pressed under pressure. Keep for two to three days at room temperature. Store in the refrigerator.

Vegetable platter

Recipe for filling a three-liter jar:

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

Filling recipe:

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

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

Salads

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

Squash salad in tomato sauce

Recipe:

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

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

Squash with bell peppers and beans

Recipe:

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

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

Jam

Squash jam

Squash makes a very tasty unusual jam.

Recipe:

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

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

Orange jam

Recipe:

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

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

Pineapple jam

Bookmark recipe:

• 1 kilogram of squash;
• 1 kilogram of granulated sugar;
• Half a liter of water;
• 1 lemon;
• 1 jar of canned pineapple chunks.

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

Boiled dishes

Patisson can be boiled and various dishes can be prepared with it.

Cream soup

Recipe:

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

Cut vegetables randomly. Place in a multicooker bowl, add salt, add chicken broth, cover with a lid and cook for 35 minutes. Open the valve, release steam, cool, and blend the soup with an immersion blender. Add butter and herbs.

Winter salad

Recipe:

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

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

Boiled squash

Recipe:

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

Boil the squash in salted water, place it on a plate, and sprinkle with ketchup.

Fried foods

You can recreate many dishes using fried squash.

Egg roll

Recipe:

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

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

Mini cakes

Recipe:

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

Squash, tomatoes and eggplants are cut into circles. Salt the eggplants, let them stand, and drain off the excess liquid. Squash is breaded in flour. Squash and eggplant slices are fried in sunflower oil. Eggs, garlic, carrots are crushed in a blender and mixed with mayonnaise. Place in layers and coat with prepared sauce: squash, eggplant, tomato. Sprinkle grated cheese on top. Leave it to brew for a couple of hours.

Pancake cake

Dough recipe:

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

Filling recipe:

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

To prepare pancakes, grate the squash on a coarse grater, squeeze it lightly, add eggs, flour, and salt. Knead the dough. Place a portion of dough onto a hot frying pan, carefully spreading it over the surface. The pancake is well fried on both sides. For the filling, grind carrots, cheese, and garlic in a blender. Add these products to mayonnaise and mix. Cut tomatoes and sausage into cubes. Place the pancake on a plate and spread with mayonnaise, carrots and cheese. Sprinkle with sausage and tomatoes. This is how several layers are laid out. The top layer is decorated with greenery.

Squash fritters

Dough recipe:

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

The squash is grated on a coarse grater, salted, the juice is lightly squeezed, eggs, flour, soda are added to the tip of a knife, and a little sugar for taste. Let the dough rise for 15-20 minutes. Bake the pancakes covered. Served with sour cream.

Scrambled eggs with squash

Recipe:

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

Fry the squash in oil until tender, beat the eggs with milk, salt, pour into a frying pan, and cover with a lid. You can add tomatoes. Cook covered for 5 minutes.

Fried squash

Recipe:

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

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

Stews

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

Squash caviar in a frying pan

Recipe:

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

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

Vegetable stew

Recipe:

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

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

Dishes in the oven

Patisson can serve as an excellent raw material for preparing oven-baked dishes.

Squash stuffed with rice and meat

Recipe:

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

For stuffing, take squash 6-7 cm in diameter. Cut off the stalk. Carefully scoop out the pulp with a teaspoon to form a deep bowl. Pre-prepared filling is applied to the fruits. To make the filling, wash the rice and boil until half cooked in 400 grams of water. The meat is passed through a meat grinder, added to rice, salted, peppered, and mixed. Place the prepared squash in a frying pan, pour in 100 grams of water and steam under the lid for 10-15 minutes. For tomato sauce, cut carrots and onions into small cubes, fry in sunflower oil until soft, add flour, and after a minute add tomato juice. Let the sauce boil for 5-8 minutes, add salt, sugar and pepper to taste. Pour the sauce over the squash and simmer until done. Can be baked in the oven. The finished squash is sprinkled with chopped herbs.

Squash stuffed with meat

Recipe:

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

The stalk of the squash is cut off and the pulp is scooped out with a spoon to form a plate. Grind onions and carrots in a blender, pour into minced meat, salt, pepper, mix well. The prepared minced meat is filled with squash. Carefully place the squash on a greased baking sheet. Tomatoes are cut into 10 circles, placed on squash, and salted. Place in the oven to bake for about 35-40 minutes. Sprinkle with grated cheese and bake for another 5-7 minutes.

Sweet dishes

Sweet dishes can be prepared from squash; the culinary specialist can only be limited by his own imagination.

Candied fruit

Recipe

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

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

Sweet pancakes

Recipe:

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

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

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 arrange tightly pieces of squash;
   
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, then 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 vegetable oil and vinegar into the vegetables;
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 well 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!

Patisson belongs to the annual herbaceous crops of the pumpkin family with a bush or semi-bush form. The fruit resembles a pumpkin, has hard leaves, and is bell-shaped or plate-shaped. The color of squash can be green, white or yellow, rarely with stripes and spots. It can be fried, boiled, salted, pickled, stewed and baked. It is advisable to eat young vegetables that have soft seeds and tender pulp.

The calorie content of the fruit is quite low - 19 kcal per 100 g, so it is used in various diets. We will tell you in this article how to prepare delicious squash for the winter so that it will delight your family on frosty evenings. We bring to your attention detailed recipes with photos.

Squash is prepared for the winter in many ways, tested on zucchini, because zucchini and pumpkin are its close relatives. There are important points to consider when preparing:

• You should not wrap the jars after twisting; they should be cooled quickly, but there should be no draft. If the fruits are kept warm for a long time, they will become flabby and lose their taste;
• Rolling squash into jars will be quite successful if you choose tiny “pumpkins” that fit whole into the container. The dish will look original, elegant, and will retain its natural taste;
• Before placing the vegetables in a glass container, blanch the vegetables in boiling water for five to seven minutes, then place in cold water (with ice if possible);
• Large fruits, thoroughly peeled, can be used for snacks or salads.
• When we twist only squash, without adding other vegetables, the jars are carefully placed in a sterilization container with boiling water and sterilization is carried out for 10 minutes (liter containers), 20 minutes (three-liter jars).

Combination with cabbage with sterilization

You will need:

• Cabbage and squash - one kilogram each.

• 1.5 cups vegetable oil;
• Liter of water;
• 1.5 large spoons of sugar;
• Vinegar;
• 3 tablespoons of salt.

Manufacturing process:

1. We wash the vegetables. Cut the “pumpkins” into slices, shred the cabbage, sprinkle them with salt (2 tablespoons), mix, remove for 3 hours at living room temperature;
2. For the marinade, add granulated sugar, remaining salt, butter to the water, boil, add vinegar to taste;
3. When the vegetable mass is slightly salted, compact it tightly into a sterile container and pour in hot marinade. Sterilize for 10 minutes and immediately tighten.

Option without sterilization with many spices

Recipes for squash for the winter, which do not allow you to waste extra time on sterilization, are becoming very popular. When the fruits are preserved with aromatic leaves and spicy spices (in large quantities), they become tender in taste and crunchy.

Required ingredients:

• Dill – 2 umbrellas;
• Small squash – 6 pieces;
• Cherry, horseradish, currants - one middle leaf each;
• Garlic – 5-6 cloves;
• Bay leaf – 2 pieces;
• Parsley - 4 sprigs;
• Pepper (peas) – 5 pieces;
• Basil, tarragon, thyme - a sprig (optional);
• Chili pepper – 1/4 pod without seeds.

For 1 liter of brine:

• 9% vinegar and salt - 2 large spoons each;
• Granulated sugar - a tablespoon.

Making crispy squash for the winter:

1. Rinse the vegetables with cool water, blanch in boiling water for 6-7 minutes, place in a bowl with ice until completely cool;
2. We prepare the brine ourselves. Add the required proportions of salt and sugar to the required amount of water, then put the liquid on the flame and wait until the bulk components are completely dissolved;
3. We sterilize the jar, put the aromatic ingredients that we described above on its bottom. To prevent them from taking up a lot of space in the dish, you can scald them with boiling water;
4. Blot the cooled “pumpkins” with a cotton towel, put them in jars, cover them with the prepared marinade, and let them sit for 15 minutes. In this case, the container should be loosely covered with a sterilized lid;
5. Add brine and taste for spices and bitterness. If necessary, reduce the hot pepper and add seasoning. Let's boil the marinade again. When we remove from the heat, add table vinegar. Fill the jars up to the neck with hot marinade and seal them tightly with sterile lids.

Place the squash without sterilization in a cool room, without covering it with anything.

Twist with cherry tomatoes

This is a real salad for the winter, because it contains two types of vegetables at once. Sterilization is not required for this recipe.

Product composition:

• 300 g cherry tomatoes;
• Small squash – 1.5 kg;
• 4 cloves of garlic;
• 2 large spoons of table vinegar;
• White peppercorns – 6 pieces;
• One tablespoon each of salt and granulated sugar;
• Cumin (seeds) – 3 g;
• 4 bay leaves;
• 2 star anise flowers.

Cooking process:

1. Manipulation with fruits is the same as in the first recipe;
2. Wash the tomatoes, cut off the tails, pierce the stem with a toothpick several times so that the delicate tomato skin is not damaged by the boiling water;
3. Place garlic and star anise flowers on the bottom of a sterilized container, pour in the necessary spices, tightly pack small “pumpkins”, place tomatoes on top;
4. Pour boiling water over the vegetable mixture and leave for 20 minutes. Then we add water, put it on the flame, and boil it;
5. Cover everything again with boiling liquid for 15 minutes, covering with sterile lids;
6. Salt the liquid one last time and add the specified amount of sugar and salt per liter of water. Cook the brine until it boils, turn off the flame;
7. Fill the jars with marinade, add two large spoons of vinegar to a liter container, screw on the lids, put the cooled jars in the cellar and get wonderful squash with tomatoes for the winter.

Combination with zucchini

Squash and zucchini for the winter are a very beautiful and practical dish. Fragrant, crunchy vegetables will diversify your menu in the winter cold.

List of components:

• Zucchini and squash - one kilogram each.

For one jar:

• 3 cloves;
• A sprig of any greenery (whatever you like);
• A clove of garlic.

Brine for 1.5 liters:

• 3 large spoons of granulated sugar;
• 2 large spoons of salt.

Description of cooking step by step:

1. Cut the vegetables into medium pieces;
2. Place the spices described above in the prepared container, mix the fruits, pour boiling water, heat for five minutes;
3. Drain the water into the pan, add salt and sugar, wait for the liquid to boil;
4. Pour in vinegar (100 ml), stir;
5. Fill the jars with hot marinade, seal with lids, and after cooling, place in storage.

Recipe with zucchini and carrots

The food turns out so excellent that you will simply lick your fingers! Open the salad in the winter cold and enjoy the fresh vegetable taste.

Products:

• Onions and carrots – 0.5 kg each;
• Zucchini and squash - 1.5 kg each;
• Vegetable oil – 1/2 cup;
• Vinegar (9%) – 200 g;
• A glass of sugar;
• Garlic – 2 heads;
• Salt – 2 large spoons;
• Ground pepper - a teaspoon.

Detailed instructions:

1. Grate the carrots (it is advisable to use a Korean carrot grater). Cut the onion into thin half rings, peel the zucchini and “pumpkins” and cut into cubes;
2. Place all the vegetables in a container along with the garlic, passed through a press;
3. Let's make a mixture for the marinade at home, consisting of oil, pepper, granulated sugar (until completely dissolved), vinegar, and salt. Pour in the vegetables, stir, wait 2.5 hours;
4. Place the food in a sterile container, sterilize it for 15 minutes, and close it for the winter.

Assorted salad with squash in jelly

Winter squash preparations are made to suit every taste and really compete with zucchini and cucumbers.

For a three-liter jar you will need:

• Onion sets, small pumpkins, gherkins, tomatoes;
• 4-5 black peppercorns;
• 250 ml vinegar 9%;
• Liter of water;
• A large spoonful of vegetable oil and salt;
• 3 tablespoons gelatin;
• 2 tablespoons sugar.

Rolling squash into a jar along with vegetables:

1. Wash all the fruits, dry them, put them in sterile containers, add vegetable oil and peppercorns to each of them;
2. Soak gelatin in cold water;
3. Marinade: boil water with sugar and salt, let it simmer for three minutes. Dilute the gelatin with the finished mixture, mix, add vinegar. Pour the vegetables into the jar, cover them with lids, put them on sterilization for 20 minutes, then roll them up.

Caviar as an excellent way to prepare

Squash caviar turns out to be much more tender than squash caviar, and is not inferior to it in taste.

Components:

• Vegetable oil and granulated sugar - a glass each;
• Ripe tomatoes – 2 kg;
• Onion – kilogram;
• Patissonchiki – 3 kg;
• Carrots – 5 pieces;
• Salt, apple cider vinegar - 2 large spoons each.

Cooking diagram:

1. Cut the washed fruits into small pieces, remove the thick skin and large seeds (if any);
2. Three peeled carrots on a medium grater;
3. Peel the onion, cut into cubes;
4. Cut the tomatoes into slices;
5. Pour oil into a saucepan, add pieces of “pumpkin”, fry for 5 minutes;
6. Add onion, carrots, mix, fry over medium heat for 10 minutes, without ceasing to stir;
7. Place the tomatoes in a saucepan and simmer for 10 minutes;
8. Grind the mass with a blender;
9. Transfer the puree into a container, add vinegar, sugar, add salt, cook over low heat for half an hour;
10. Place the finished product in sterilized jars and cover the top with a lid;
11. Sterilize in a steam bath for about 20 minutes, seal tightly with lids, and wrap in a warm cloth.

The preparations are stored in a pantry or cellar.

Video: Recipe for pickled squash