Canning patissons at home. How to pickle small patissons? Assorted salad with squash in jelly

Patissons are similar in taste to zucchini, but they are much tastier and healthier than them. In addition, they give the dish originality due to the unusual appearance. Such a product can be stewed and fried. Special taste qualities patissons open when marinating.

How to pickle patissons - general rules

It turns out that patisson is not a very simple product. When pickling it, it is important not only to choose the right recipe and pick up the spices, but save everything beneficial features. Therefore, it is necessary to follow the cooking technology.

This product, when harvested for the winter, goes well with other vegetables, such as: cucumbers, tomatoes, bell peppers and even cabbage.
Taste ready meal directly depends on the quality of the patissons. The softest and most delicate taste is obtained from young fruits with thin skins. Choose small ones so that they fit completely in the jar. Although they are considered unripe, the fruits contain maximum amount useful ingredients.
Fruits larger than 7 centimeters will have to be cut into slices and cubes. The taste will not change after pickling, but the usefulness will decrease significantly.

How to pickle small patissons

The small fruits of this plant have original shape and look very beautiful not only in a jar, but also as a separate dish. Therefore, many housewives like to pickle whole patissons.

You will need these ingredients:

patissons up to 5 cm in size - 2 kg;
hot pepper - 3 pods;
fresh garlic - 1 head;
horseradish and cherry leaves - to taste;
table vinegar 9% - 120 ml .;
rock salt - 100 gr;
greens of dill, parsley and celery - 5 branches each.

Recipe:

Small fruits are placed in liter jar. But you can use any amount for marinating. Prepare dishes: wash well and dry.
Pour 1.5 liters into the cooking container. cold water. Pour in salt and bring to a boil.
Wash the vegetables, cut off the stem. Small squash should be blanched for no more than 4 minutes. Then immediately lower them into cold water.
Peel hot peppers from seeds, cut into rings. Peel the head of garlic, chop the cloves.
Put greens, cherry leaves and chopped horseradish leaves on the bottom of the prepared dishes. Place garlic and pepper on top. Then shift the squash.
Boil salted water again, add vinegar and immediately set aside.
Pour the vegetables with hot marinade, cover the jars with a lid. To complete the recipe, sterilize the jars with the contents for about 10 minutes and roll up.

How to pickle large squash - cooking features

The brine for pickling large vegetables is no different from the previous one, but the cooking technology is different.

Harvested vegetables must be cooked immediately and not allowed to wilt. Rinse the fruits well under running water. Cut off the tail, but at the same time grab up to 1 cm of pulp.

Make the squash slices for pickling as thick as possible, but so that they fit in the jar. Thinner slices of vegetables can be overcooked and lose flavor.
Sliced patissons are also blanched. But calculate the time depending on the size of the pieces. The total cooking time should not exceed 5 minutes!
Dip the boiled slices immediately into cold water. This will stop the cooking process and the vegetables will not become soft.
If the recipe does not provide for the sterilization of jars with contents, then they must be sterilized separately and only then vegetables should be laid. Lids are also prepared in this way.
Hot and rolled jars should be cooled before being taken out for storage in the cold.

How to pickle patissons without sterilization

Some housewives are afraid to sterilize jars of vegetables in boiling water. For them, there is a simple recipe for marinating squash without this cooking step.

For 1.5 kg of young fruits you will need:

small tomatoes or cherry tomatoes - up to 10 pcs.;
sand sugar and salt - 1 tbsp. l.;
fresh garlic - 3 cloves;
whole sheets of laurel - 5 pcs.;
acetic acid 70% - 1 tbsp. l.;
spices: star anise, black and allspice peas, cumin;
purified water - 1.5 liters.

Cooking method:

Wash and sterilize jars. Wash vegetables from dirt in running water. If necessary, cut the squash, leave the tomatoes whole. Peel the garlic, cut into rings.
Put the squash, tomatoes and garlic in a jar. Bring water to a boil, add salt and sugar. Pour the brine into jars. At the same time, try not to pour boiling water on the walls of the dish, otherwise it may crack. Leave them to cool.
Then drain the marinade back into the saucepan, bring to a boil and pour back into the jar. Leave to cool, then drain.
Repeat this procedure again, but before pouring the marinade into jars, add spices and vinegar.
Roll up the jars with sterile lids, cool and transfer to the basement or other storage place.

By choosing one of the proposed recipes, you can easily pickle squash and enjoy them in the winter. The main thing is to follow the cooking technology and then you can experiment with taste. Bon appetit!

Pickled squash for the winter is prepared by many. After all, in the end it turns out very tasty snack. At the moment, there are many recipes for this dish. Squash, if they are small, can be pickled whole, or can be cut into pieces. Before rolling, this vegetable is very often blanched, kept for some time in boiling water, and then lowered into cold water. Even small squash require more time and heat to cook, as they are much denser than tomatoes.

Marinating without seaming

So, is it possible to pickle squash without seaming. The recipe for this dish is quite simple. The result is a natural, savory, juicy snack. At the same time, the cooking process proceeds without unnecessary hassle. To make pickled squash, you will need:

Squash - two kilograms.
Garlic - 5 cloves.
Bay leaf - 4 pieces.
Table vinegar - 60 ml.
Sugar - a tablespoon.
Salt - a tablespoon.
Allspice - 4 pieces.
Cloves - 4 pieces.

How to pickle squash without seaming

First you need to prepare the vegetables. To do this, the squash should be thoroughly washed, and then remove all the tails. Put prepared vegetables in a large refractory container and fill with water. Bring the contents of the pot to a boil and cook for three minutes. After that, the water should be drained.

While the boiled squash is cooling, you can prepare the marinade. To do this, pour water into a separate container and add salt and sugar to it. After that, the composition must be placed on fire and boil. In this case, the marinade should be constantly stirred so that the salt and sugar dissolve completely.

In the finished marinade, add cloves, allspice and vinegar. To make pickled squash for the winter delicious, you can use any seasoning that you personally like.

Garlic cloves should be peeled and then cut into equal parts. The containers in which pickled squash will be stored should be washed and sterilized in advance. Each bank should put prepared vegetables, cut garlic cloves, bay leaf and pour it all with ready-made hot marinade. If desired, you can put dill umbrellas or horseradish greens in the container.

Every jar should be closed nylon cover. Of course they need to be sterilized. Screw caps or vacuum caps can also be used. As you can see, it is not difficult to pickle patissons. The recipe for such an appetizer will appeal to many housewives.

with cucumbers

Pickled patissons with cucumbers are fragrant and tasty. Such a salad will appeal not only to adults, but also to children. Squash marinated with cucumbers are ideal for various meat dishes. For cooking you will need:

700 grams of squash.
A kilogram of cucumbers.
300 grams of carrots. Can be replaced if necessary bell pepper.
Various spices. It is best to add garlic, cloves, pepper, horseradish leaves to this dish.
A half-liter jar needs a teaspoon of salt.
Tablespoon of sugar.
Acetic essence - 1/3 teaspoon.
Onion head.

How to cook pickled squash with cucumbers

This appetizer is very easy to make. The whole process takes about an hour. To begin with, it is worth preparing all the products. Cucumbers should be carefully selected so that they do not have damage, as well as signs of disease. After that, the vegetables must be thoroughly washed, and then left soaked in water for another 12 hours. You can soak them overnight. Carrots should be peeled and then cut into slices. Large squash should be cut into pieces. You can add bell pepper to the salad and onion. They need to be cleaned and washed. Onions need to be chopped into rings, and bell peppers into strips.

Such a salad should be rolled up in glass jars with a volume of half a liter. Not the bottom of each container should be put all the necessary spices, and then a leaf of horseradish. After that, you can start laying vegetables. When everything is ready, the jars must be filled to the top with boiling water. After the liquid has cooled, it must be drained. Then the jars should be filled with water again and add sugar and salt on top.

Pickled patissons are almost ready. You need to pour into banks required amount essences of vinegar. A half-liter container requires 1/3 teaspoon of this component. That's all it remains to close the jars with pre-sterilized lids. Now you know how to pickle squash with cucumbers. This salad should be stored in cool place.

Without sterilization

Do you know how to make pickled squash without sterilization? Vegetables are crispy, tender and delicious. They go great with meat dishes. At the same time, the process of preparing such patissons takes a little time. Thanks to the marinade, vegetables get a special taste. They are not salty and not sweet, but slightly salted. You will need:

Cooking process

So, how to pickle patissons for the winter without sterilization. Almost every housewife has recipes for such a seaming. However, in most cases they require of course sterilization. And this takes a lot of time.

To make pickled patissons fragrant, it is necessary to put horseradish leaves, cherries and currants on the bottom of pre-prepared jars. Spices and peeled garlic cloves should also be put here. After that, hot peppers and patissons, previously cut into pieces, can be put in containers. When all the ingredients are stacked, the jars should be filled with boiling water. So they should stand for five minutes.

The liquid from the containers must be drained into a saucepan and make a marinade. One liter of water requires a tablespoon of sugar and two tablespoons of salt. Marinade must be brought to a boil. Pour 1/3 teaspoon into each container with squash table vinegar. After that, you can pour the finished marinade into the containers and roll up the lids. Banks need to be turned over and wrapped in a blanket until completely cooled. Pickled patissons are ready. It is better to store them in a cool place.

Pickled squash and zucchini

For cooking you need:

Zucchini.
Squash.
Garlic.
Onion.
Dill and parsley.
Hell leaves.
Salt and sugar.
Table vinegar 5%.

Cooking steps

So, how to pickle squash and zucchini. In fact, everything is very simple. To begin with, it is worth preparing all the components. glass jars should be sterilized beforehand. At the bottom of the prepared containers, it is necessary to lay out coarsely chopped horseradish leaves, dill umbrellas and parsley sprigs. The onion should be peeled, and then cut into half rings and put in a jar on top of the greens.

To prepare this salad, it is better to use young small zucchini. They need to be put in the bank as a whole. If this fails, then it can be cut into several parts. Squash is also better to take small ones. If there are none, then the vegetables should be cut into three or four parts. Put zucchini in a jar on a layer of onions, then garlic and a layer of squash.

This is how you can pickle squash for the winter in an original way. Recipes for this salad are different. The main difference is in the marinade. IN this case for its preparation you will need a liter of water, two tablespoons of sugar and salt. All ingredients must be mixed and brought to a boil. After that, add 4 tablespoons of 5% vinegar to the marinade. The container can be removed from the fire.

How to roll up

Prepared jars need to be filled ready marinade. Lettuce containers should be placed in warm water and sterilize, pre-covered with lids. The time depends on the size of the jar. Containers with a volume of 0.7 liters must be sterilized within 12 minutes after boiling.

After that, the banks need to be rolled up and placed, turning them upside down. Cool pickled squash should be under a fur coat.

Squash with cabbage

For cooking you need:

A kilogram of patissons.
700 grams of cauliflower.
7 cherry tomatoes.
Bulgarian pepper.
One pod of hot pepper.
50 grams of salt.
Tablespoon of vinegar.
100 grams of sugar.
Cloves - 8 pieces.
Dill.
Head of garlic.

Step by step cooking

At the bottom of sterilized jars it is worth laying out spices, dill. On top of these components, you need to put squash, and then whole tomatoes, piercing them at the base, cauliflower inflorescences and strips of bell pepper.

Now you can prepare the marinade. To do this, mix salt and sugar. The components should be poured with a liter of water and boiled until they dissolve. Marinade should be boiled for about five minutes, and then add vinegar to it.

In jars with patissons, it is worth putting a few cloves of garlic, as well as a small piece hot pepper. Pour into containers hot marinade and cover them with lids. After that, the salad jars must be sterilized. It takes a little time. To do this, they need to be placed in warm water and, having brought to a boil, sterilized for about 15 minutes. After that, pickled squash with cabbage can be rolled up. Closed banks it is worth turning the neck down and leave it in this position until it cools completely.

I think everyone knows about such a delicious and healthy vegetable like patisson, appearance which looks like a flying saucer. Despite their close resemblance to zucchini, squash is a type of pumpkin. Just like pumpkin and patissons, they are delicious stewed, fried, boiled, baked and pickled. No less popular are squash blanks for the winter. They are pickled both independently and in tandem with other vegetables, cooked from them vegetable salads, salt, cook jam, freeze.

Marinated patissons for the winter- one of the most famous and popular blanks from this vegetable. Each recipe for pickled squash for the winter is unique and original. For example, some housewives preserve them whole, while others prefer to cut them into slices or pickle them with cucumbers, bell peppers,. The recipes for pickled patissons for the winter also differ in the composition of the marinade and the pickling method itself - with and without sterilization. Pickled squash for the winter without sterilization is one of the most simple ways canning, as a result of which the patissons are hard and crispy.

Ingredients:

Squash
Parsley
Mint
Garlic
Hot peppers
Mustard beans
dill umbrellas
Black peppercorns

To prepare one liter of marinade:

Water - 1 liter,
Salt - 1 tbsp. spoon (with a slide),
Sugar - 2 tbsp. spoons,
Vinegar - 3 tablespoons.

Marinated squash for the winter - recipe

Wash the patissons. After cutting each patisson into two equal parts, cut them into thin slices.

Wash and sterilize canning jars. Wash under running water hot peppers, parsley, mint. Peel the garlic cloves. Cut hot pepper into thin rings. In each jar, put parsley, dill umbels (dry dill seeds), parsley, garlic cloves, mint, black peppercorns, seeds and 2-3 hot pepper rings.

Tamp the squash slices tightly into the jar.

Boil water in a kettle. hot water fill in the squash. Cover jars with squash lids and leave for 10 minutes. After this time, cover the jars with a special lid with holes. Drain the water into a saucepan. Measure it with liter jars. to know for sure right amount marinade ingredients. To prepare the marinade, alternately add salt, sugar and vinegar to the water. We use kitchen stone salt for pickling squash.

Sugar for canning can be used both cane and beet - it does not matter.

As for vinegar, we take ordinary table vinegar.

After adding all the ingredients, the marinade must be boiled for at least 5 minutes. Fill jars with squash marinade. Roll up the lids on the jars. Pickled squash for the winter without sterilization turn over, leave to cool, covering them with something warm. Take the cooled cans to a cold place.

Pickled patissons for the winter. Photo

From such a simple and affordable vegetable as patisson, you can cook many dishes that will delight you with both taste and vitamins in winter.

- the best opportunity to stock up on delicious for the winter for the whole family. It's so nice to open a jar in the middle of the winter and enjoy tasty and healthy, besides, cooked personally.

Squash and zucchini— versatile vegetables . For pickles, they are just perfect, and the taste will not yield to everyone's favorite pickled cucumbers. Besides , their prices are always lower . Therefore, simply cheap and tasteful you can please your beloved family all winter.

Salting squash for the winter in jars

For blanks it is better to take young squash with soft skins , they will taste much better pickled and salted . More mature fruits will be used for salads, caviar, jam. Consider how you can cook patissons.

A simple recipe for squash pickles will delight you in the winter and diversify your everyday table. You will need:

2 kg young small patissons
head of garlic
leaves horseradish and currants (or cherries)- 3 pcs
dill - half a small bunch
salt - 2 tbsp. with a slide
black peppercorns - 3 peas per jar
water - about one and a half liters

If necessary, the patissons can be cut into quarters

So , after collecting and preparing food you can start cooking :

Take patissons, wash them well. If they are large and will not fit in a jar, then cut them into halves
2. To banks distribute equally horseradish leaves, currants, dill, peppercorns and garlic
3 . Pack squash tightly into jars
4 . Take water into a large saucepan and set to heat. Into boiling water add salt, boil for a few more minutes
5 . Pour the chopped squash with spices with the brine that was cooked, cover with a lid
6. Leave jars of squash insist 3 days
7. After 3 days, pour the brine from the jars into the pan, boil well, fill the jars again with it and close with metal lids
8 . Turn each jar over and wrap tightly. When the jars have cooled, take them out to the basement and keep the pickles there.

Bon appetit !

Video: Squash and tomato in one jar

Squash for the winter: recipes without sterilization

Since patissons are unpretentious and very easy to prepare, we present recipes without sterilization. Treat yourself and your family to something new.

Pickled squash

Write down a simple recipe for pickled squash. For 3 liter bank You will need :

medium sized patissons
dill - inflorescences 3-4 pcs.
parsley - a few sprigs
horseradish root - 30 g
chili pepper - 1 pc.
garlic - 3-4 cloves
bay leaf - 2 -3 pcs.
water - 1 l.
salt - 2 tbsp. l.
vinegar table or apple- 80 g

Cooking process will surprise you with its simplicity:

Thoroughly wash the cooked squash, cut off the ponytails
2. We dip our patissons into a saucepan with boiling water, literally for a couple of seconds. We take out a colander and dip in cold water
3 . We wash the container for preservation, put garlic, horseradish root, dill, parsley, hot pepper whole or cut into circles in all jars
4. We put the squash into jars tighter and try to fit more
5 . Let's boil the brine: 1 l. water boil, add salt, let boil for a couple more minutes
6. Pour marinade into jars with squash
7. Let's stand 10 minutes
8 . Drain the marinade, boil for 15 minutes. Before removing from heat, add vinegar, turn off
9 . Fill our jars with marinade and roll up with metal lids
10 . We turn over the jars, wrap them well in a blanket, let them cool completely. After cooling, store pickled squash in the basement.

Squash jam

In addition to delicious squash pickles, you can try to cook an unusual and delicious jam without sterilization. The main ingredient in this jam is squash, but for variety and to give the desired taste, you can add those fruits and berries that you like.

When choosing ingredients, consider the natural acidity of fruits. If you chose something sour, just add more sugar.

Let's try making jam from squash with citrus mix. Prepare:

1 kg squash and sugar
1 orange
1 lemon

Cooking process:

Wash the squash thoroughly and soak no less than 2-3 hours
2. Remove the soaked squash from the water, dry, peel and ponytails
3 . Twist the squash, lemon and orange with zest through a meat grinder
4 . Sugar - sand pour 500 ml water and bring to a boil, stirring constantly so that the syrup does not burn.
5 . Pour the twisted squash , orange and lemon with boiled syrup .
6. Cook over very low heat, stirring frequently.
7. To make the jam thick, it is best to mix after the first boil, let it boil 20 —30 minutes, and then remove from fire. When the mass has completely cooled, again put on slow fire and boil for more 15 - 20 minutes. This procedure should be repeated 4-5 times. The jam will turn out very thick and rich in taste.
8 . Pour the finished jam over sterilized jars and roll up with metal lids
9 . Leave the jars upside down and completely wrapped in a warm blanket to cool.

Squash caviar recipe

From squash you get just delicious and very tender caviar. Prepare :

5 kg squash (small size), can be mixed with zucchini
1 kg of onion
500 g tomatoes
1 kg carrots
75 g of granulated sugar
300 g lettuce pepper
50 g salt
1-2 tbsp. tomato spoons
4 tbsp. tablespoons of vinegar
0 ,5 liters of sunflower oils
garlic (to taste)

After that proceed to the preparation of caviar:

Peel the squash and zucchini, remove all the seeds and veins from them, remove the peel, remove the stalks
2. Peel and wash onions and carrots
3 . Rub the squash and carrots on a coarse grater or chop with a food processor, cut the onion into cubes
4 . Stew squash with vegetable oil in a cauldron for about an hour. About half an hour after boiling, open the lid so that the liquid evaporates better
5 . Cut tomatoes into cubes, pepper into strips
6. Fry onions and carrots in sunflower oil until beautifully browned
7. When the patissons are cooked, add peppers, tomatoes, peppers and fry to them. Simmer this mixture for about 45 minutes - 1 hour.
8 . 5-10 minutes before readiness, add sugar, salt, vinegar and tomato to our caviar
9 . Before removing from heat, add herbs and garlic
10 . Spread hot squash caviar over jars (pre-sterilized) and roll up with metal lids.

Pickling squash for the winter crispy in a jar

For a 1 liter jar you need to take:

patissons - about 700 g
garlic -1-2 cloves
black peppercorns - 2-3 pcs.
bay leaf - 1 pc.
dill - a few sprigs
horseradish leaves - 1 pc.
cherry leaves - 1-2 pcs.
blackcurrant leaves - 2-3 pcs.
mint leaves - 2 pcs.
oak leaves - 1 pc.

For the marinade:

water - 1 l
salt - 100 g
granulated sugar - 2.5 -3 tbsp. l.

Cooking :

Squash is best taken small and young. Wash them thoroughly, cut off the legs. If necessary, cut into several pieces
2. Place leaves and spices in clean jars. If you do not have oak leaves, you can do without them
3 . Put our squash on the spices. Try to fold vegetables tightly
4 . Boil water, add salt and sugar, let it boil for 2-5 minutes, add vinegar and remove from heat
5 . Pour the squash with brine and close the lids
6. Cover the bottom of a large saucepan with a cotton cloth, place jars of squash firmly in it, pour boiling water
7. Patissons must "boil" 10 minutes. Important Not overexpose, Then They will Not crispy. Get out By one jar And close metal lids
9 . Closed jars turn over And wrap up V blanket.

Squash, marinated so way act How excellent cold snack And addition To beloved dishes

Pickled squash on winter pieces

Recipe on 4 liter jars will require such components:

squash — 2 kg
spicy pepper Chile— 1 PC
carrot — 1 —2 PC
garlic 3 —4 cloves
carnation — 7 PC
greenery — By taste
sugar—sand — 50g
salt — 50g
vinegar canteen — 4 Art. spoons

Choose small squash - they have a delicate peel and small seeds

Step by step preparation:

Prepare vegetables: cut legs, cut on 4 —8 parts. Clear carrot from peel. Carrot cut circles
2 . Clear garlic, wash greenery
3 . IN jars fold garlic, carrot, pepper, cloves, greenery And squash
4 . jars pour cool boiling water And give brew 15 —20 minutes
5 . Drain water from jars V saucepan, add salt And sugar. Give water boil And pour back V banks
6 . IN every jar refill By 1 Art. spoon vinegar
7 . close jars metal lids, turn over, wrap up V warm blanket, leave cool down

Salted squash (recipe)

Components:

squash — near 1 ,5 kg
root celery — 30 g
dill — 1 beam
leaves fuck — 1 PC
garlic 4 —5 teeth
salt — 30 g

Cooking:

Squash well wash, cut off stalks
2 . Take clean bank on 3 liters. On bottom n her lay out third spices
3 . Before half lay down bank squash. If got caught more fruit, Can their cut
4 . Lay out remainder leaves And spices
5 . bank fill in remaining squash
6 . IN saucepan pour 1 — 1, 2 water, bring before boiling, fall asleep salt
7 . Pour bank hot brine And close kapron lid
8 . You are holding bank With squash 10 days without refrigerator
9 . If brine « sat down«, add his V bank, to He fully covered squash
10 . Further store salted pattysonchiki V refrigerator

How close squash How mushrooms (recipe on winter)?

Taste at squash neutral, That's why With help spices, seasonings And certain products their Can cook So, What Not distinguish on taste from mushrooms.

Ingredients:

squash — 1 ,5 kg
garlic — 5 —6 teeth
greenery By taste — dill or parsley
oil vegetable — 1 /2 glasses
vinegar 9 % — 1 /2 glasses
salt — 25 G
sugar — 50 G
pepper black ground — 1 /2 canteen spoons

Squash has a neutral taste - it can be "disguised" as various vegetables, fruits and even mushrooms

Detailed recipe for squash:

Squash wash, clear from legs, slice on small pieces
2 . Wash up And slice greenery
3 . mix V big bowl squash, greenery, miss through crusher garlic
4 . Pour in V bowl With vegetables vinegar And sunflower oil, salt, sugar, pepper
5 . All content bowls well stir, leave pickle on 3 hours. When vegetables will ready, They let me in juice
6 . Sterilize banks, fold V them about pickled mixture
7 . cover up banks lids And sterilize V saucepan With boiling water 10 minutes
8 . After this close banks key, turn over And give cool down wrapped up V towel.

How close squash V tomato on winter?

For original patissons in tomato sauce You will need:

squash — 500 g
lettuce pepper — 300 g
onion onion — 300 g
tomato juice — 1 ,5 l
salt — 1 h. spoon
sugar sand — 1 st. spoon
vinegar — 40 ml
laurel sheet — 1 PC

Cooking patissons does not require much effort from you:

wash squash, cut stalks, If need to, cut out seeds. cut on small pieces. Submit V saucepan
2 . Onion cut semirings, add To patissons
3 . pepper cut rings or semirings And Same add V saucepan
4 . Pour out V vegetables tomato juice, to He fully covered mass
5 . Put saucepan on slow fire. brew 20 minutes after boiling
6 . IN end cooking add sugar, salt, coriander, pepper ground, And garlic. Fine stir
7 . Before withdrawal With fire add vinegar — 30 ml. On taste lettuce it turns out sour—sweet
8 . Boiling salad scatter By sterilized banks And roll up metal lids.
9 . flip banks And leave cool down wrapped up V blanket

cucumbers With squash on winter recipes

For cucumber-squash pickles, the following ingredients are needed:

cucumbers — 1 kg
squash — 4 —5 PC
dill —1 beam
pepper fragrant polka dots — 3 —4 PC
garlic — 4 —5 teeth
laurel sheet — 1 —2 PC cucumbers And squash wash, clear, dry
2 . IN clean jars fold All spices, garlic And dill
3 . cucumbers And squash plump lay down V banks
4 . Weld marinade: on 1 lire water — 2 st. spoons Sahara, 2 st. spoons salt, boil, 2 Art. spoons vinegar canteen
5 . jars pour boiling marinade
6 . Put banks « boil» V saucepan With boiling water on 3 —5 minutes.
7 . After sterilization close metal lids, turn over And before complete cooling down wrap up V blanket

How close squash And zucchini on winter?

Ingredients:

squash young — 500 g
zucchini small size - 500 g
pepper black polka dots — 5 PC
dill — By taste
parsley— By taste
mint —
Squash and zucchini are very similar in taste

Cooking:
1. Vegetables thoroughly wash, cut off legs
  2 . Greenery wash, grind, purified garlic cut slices
  3 . Zucchini And squash boil V boiling water 5 minutes, And straightaway throw V cold water
  4 . get busy marinade: 1 l water boil, add there laurel sheet, salt, sugar. When take off With fire, add vinegar
  5 . IN big bowl put chopped greenery With garlic. Zucchini slice circles, squash leave whole or Same cut circles. Send all inbowl
  6 . Pour vegetables V bowl cooked marinade And press down press
  7 . cover clean cloth or gauze And marinate 3 days at room temperature. After this Can eat. Further marinated zucchini With squash should keep V refrigerator
That's it a large number of canned food can be prepared from patisson. All of them will certainly become a godsend on your table in the winter time, which is poor in vitamins.

Video: How to preserve squash?

Squash is a type of pumpkin. They are prepared in pieces or whole. Almost every housewife in the hem has two or three recipes for pickling or pickling this vegetable. After all, it’s not a shame to put it on the table, and if they eat it, it’s not a pity. Therefore, today we’ll talk about how to prepare marinated squash for the winter.

Types of squash harvesting

There are several types of harvesting vegetables for the winter:

salting;
pickling without sterilization;
pickling with sterilization.

As a rule, it is based on classic recipe, and something is added to it. Therefore, there are a lot of recipes for pickling and pickling.

Let's start by telling you how to salt squash for the winter.

Classic salting recipe

For two kilograms of squash we take 100 grams of dill, 40 grams of celery, three leaves of horseradish and 5 large cloves of garlic. We prepare a liter of water and 60 grams of salt for brine.

Greens and vegetables will be stacked in layers. We divide all the greens into three parts. At the bottom of the jar we put a third of the greens. Next come the patissons. You need to stack them up to half the can. Again 1/3 greens. And again vegetables to the top. Lay out the rest of the greens. Dilute the salt in the water according to the recipe and fill the jar.

Salted squash should be left in a dark place with room temperature for ten days. During this amount of brine will decrease slightly. Squash will absorb some liquid and will evaporate a little. Therefore, a little more brine is being prepared and added to the jar. After that, we hide the finished blanks in the cellar or refrigerator.

Fast and tasty

In this salting recipe, the number of ingredients is slightly higher. As in the previous recipe, everything is taken based on two kilos of squash. Preparing for salting

garlic (one head),
horseradish (three large sheets),
currant (six leaves),
onions (one bunch)
dill and black pepper.

We prepare the marinade - three tablespoons of salt per one and a half liters of water. Banks must be sterilized before salting.

Wash the fruits of vegetables and cut into rings. We throw garlic (three or four cloves), currants (two leaves), horseradish (half a leaf), dill (several branches) into a jar. Then we lay the chopped patissons to the edge of the jar. Boil water and add salt to it. Pour the hot brine over the pickle. We cover with a lid. But loosely. For three days, the blanks should stand in a dark and cool place. Then drain the brine, boil again and pour back into the jar. And now we roll up the lids. We put the bottom up and store in this position.

Salted in Minsk

Since pickles are made by many in three-liter jars, the recipe is given based on one three-liter jar. You will need:

patissons (one and a half kilograms),
garlic (4 cloves)
red hot pepper (one piece),
dill (90 grams),
celery (30 grams),
horseradish (20 grams).
Per liter of brine - 60 grams of salt.

For salting you need to take unripe, greenish-white or greenish-yellow squash. Their diameter should not exceed five centimeters. Wash the vegetables and cut off the stems before putting them in the jar. Finely chop the greens. Prepare brine from cold water

First, put a third of the spices in a jar. And then layers of squash and the remaining spices. Pour in brine and cover. To start fermenting in the bank, 10 days to withstand salting at room temperature. Add more brine if needed. Put in a cold place.

salty salads

For the winter, you can cook not only salted or pickled squash. And salads from these vegetables. So, for two kilograms of squash we take one kilogram Bulgarian sweet pepper and tomatoes (tomato).

You will also need:

garlic cloves 50 grams,
allspice and black pepper (five peas each),
Bay leaf,
cloves, cinnamon,
currant and cherry leaves.

The preparation of the salad begins with the fact that you need to boil water at the rate of a liter of water per two kilos of squash. Washed and without stalks, we cut all three types of vegetables. Smaller pieces of patissons and peppers, slices of tomatoes.

Into boiling water throw 35 grams of salt and 50 grams of sugar per liter, citric acid on the tip of a teaspoon.

Banks are sterilized. We put seasoning, herbs, spices at the bottom. Then 1/3 can tomatoes. We crush the garlic and mix with squash and pepper. Fill the jar to the top with this mixture.

Salted squash

All ingredients in this recipe are based on one half-liter jar. cook sheets of horseradish, celery, mint, currant and bay leaf. In addition, for a half-liter jar you need three peas of pepper, a clove of garlic. The brine is prepared based on a liter of water. One tablespoon of salt and vinegar, two tablespoons of sugar.

Now we send all the spices and herbs to the jar without salt, sugar and vinegar. We also put well-washed squash there. We cut large fruits. Then fill the jar with boiling water three times and drain the water. And only after that pour the marinade. We prepare it like this. We throw salt and sugar according to the recipe per liter of water and wait until it boils. Then pour into a jar. Add vinegar and roll up with prepared sterile lids.

Recipe for pickled squash without sterilization

What you need to pickle squash without sterilization:

dill greens (finely chopped three tablespoons),
dill umbrellas (three pieces),
parsley (several sprigs)
chili pepper (hot, one pod),
bay leaf (three pieces),
peeled garlic (two or three cloves),
a piece of peeled horseradish root or one leaf,
tarragon (tarragon) one sprig at will.

For the marinade you will need salt (50 grams), four tablespoons of vinegar 9%. It's all for one three-liter jar.

The process of pickling these vegetables for the winter begins with the preparation of jars. They need to be washed and sterilized. Well, at least pour boiling water over it. Put all the spices, all the greens in a jar. Blanch the patissons: dip in boiling water for five to seven minutes, and then quickly transfer to cold water.

At the same time, prepare the marinade. Boil water and add salt to it. Transfer the patissons from cold water to a jar and fill it to the top. Pour boiling marinade over. Cover with a lid and leave for five to seven minutes. Then drain the marinade, boil. Add vinegar and pour into a jar. Roll up the lid. Cool upside down. Store in a cool place.

Canned squash with other vegetables

Just like salads, marinated squash can be covered with other vegetables for the winter. Here is a simple recipe.

In a three-liter jar, first put a gram of citric acid, two cloves, three leaves of parsley and five peas of black pepper. We put two or three small cucumbers. Up to half of the jar is laid by the squash themselves. Then we report the leaves of cherries and currants. And on top of the greens we put small pink tomatoes so as to fill the jar with them to the end. As a rule, three to five tomatoes are enough. We prepare the brine from a liter of water, salt (50 grams), sugar (30 grams) and at the end pour vinegar (one tablespoon). We fill the jar and put it on sterilization for twenty-five minutes. Roll up with steamed lids.

And here is another recipe for pickling squash for the winter. Ingredients are given per liter jar.

The marinade needs water (400 ml), sugar 20 grams and salt also 20, nine percent vinegar (50 ml).

Squash should be blanched in boiling water for about five minutes. Then they need to be chilled. Preparing the marinade: boil water where salt and sugar are added for about fifteen minutes and pour vinegar. We put all the spices and all the greens on the bottom of the jar. Then patissons. Pour in marinade that has boiled. Set to sterilize for twelve minutes. It remains only to roll up and turn over. Squash marinated without sterilization are ready.

And here is another recipe for how to make pickled squash. This time we will cook them with mint. Vegetables must be washed. Blanch in boiling water for five to seven minutes. Then transfer to ice water for four minutes.

In the meantime, prepare the marinade. For this we will prepare ten grams of salt per liter of water, three grams of 70% vinegar, six horseradish leaves, some celery, dill and fresh mint. Laurel leaf and peppercorns - to taste. In order for the squash to marinate well, you need to follow the recipe completely. And he says that the squash should be thoroughly washed and blanched, that is, kept in boiling water for five to seven minutes. Then transfer to very cold water for another four minutes.

Greens cut and divided into three parts.

To prepare the marinade, it is necessary to throw one part of the greens, previously chopped, into the water, salt and pour in the vinegar. Then boil water. Send the second part of the greens to the jar. Throw a bay leaf and peppercorns there. Carefully fill the jar with squash. At the very top, lay the remaining greens on the vegetables. Pour marinade and sterilize for ten to twenty minutes. The time depends on the size of the can.