- you can safely preserve according to well-known recipes. There are many descriptions of how to salt squash for the winter. They can not only be processed with salt, but also marinated, make jam and many other culinary masterpieces based on them. In its structure and taste, the patisson is very similar to a zucchini, so you can use recipes for zucchini for pickling and pickling.

Nuances in cooking squash

Young fruits make excellent salted patissons for the winter. Ripe vegetables are best used as an ingredient in salads. If, nevertheless, you come across too ripe patissons for pickling, then it is better to divide them into parts. It is better not to use an overripe crop at all, they are hard and have already lost their unusual taste.

The squash shell is a very thin peel that should not be removed. It lends itself perfectly to pickling and salting. Given this feature, before cooking, the patissons must be thoroughly washed with a brush. And, as for the stalks, they must be removed.

Salting squash for the winter, recipes for such provisions include a blanching procedure. It is needed to preserve the crispy ability of the vegetable. Blanching is the treatment of vegetables with hot water for 5-10 minutes. You can simply pour over boiling water, but there is an option to hold it in it for a short time. So that the pleasant yellowish color does not disappear, after a hot bath, the squash is dipped in cold water.

Salting squash for long-term storage

This is the most common recipe for pickling squash for the winter. For harvesting, you will need 2 kg of squash for two 1.5 liter jars.

Cooking:

Squash for salting should always be taken the same size. So, the distribution of salt will be uniform throughout the pulp of vegetables.

Pickling patissons with cucumbers

For those who are looking for a recipe: “How to salt squash with cucumbers?” - it is provided below. For cooking, you should stock up on 2.5 kg of squash and take exactly twice as many cucumbers (5 kg). From these components will come out 4 cans of 3 liters.

Cooking:

Those who wish not to store provisions for a long time, after the third filling with boiling brine, the jars are closed with a nylon lid and sent for storage in the refrigerator after cooling. You don't need to sterilize.

Salting squash with zucchini

Instead of the usual for us, cucumbers with squash can be used. Salting zucchini and squash takes less time and effort. The taste of the received provisions resembles the same pickles. For provisions, young vegetables with soft seeds and thin skins are selected, which, subsequently, do not need to be removed.

Cooking.

Salted patissons with tomatoes

But what about without tomatoes in the provisions? This is such a versatile vegetable that perfectly complements any preservation. Salting patissons with tomatoes will lead to an exquisite taste with an unusual aroma. For salting, you will need about 1.5 kilograms of small squash and up to 0.5 kilograms of ripe, red ones.

Cooking:

1. Wash the patissons, cut the large ones, leave the small ones whole.
   
2. Gently make one puncture with a toothpick in each cleanly washed tomato.
   
3. At the bottom of a sterilized jar put seasonings. It can be thyme seeds enough 3 peas, 4 bay leaves, black peppercorns. Throw in a few garlic cloves.
   
4. Lay out the squash, place the tomatoes on top. Pour in boiling water. Cover with a lid, wait.
   
5. Drain the already cooled boiling water and make a brine based on it. To do this, you need 20 grams of salt. It should be diluted with boiling water in an amount of 1 liter.
   
6. Pour jars with hot brine, wait for 10 minutes to cool. Drain into a saucepan and boil again.
7. For the third time, pour boiling water over and seal the provisions tightly. You do not need to turn over, because heavy squash can crush the soft flesh of the tomatoes. You just need to wrap it in a warm cloth and wait for it to cool. Usually, this happens within a day. Only after that can the preservation be removed to the pantry.
   

For those who are wondering: “How to pickle squash quickly?” The following procedure is offered. Squash should be cut into pieces and placed tightly in jars, mixing with spices. Pour in saline solution and close with a nylon lid for a day. After a day, some of the liquid will be absorbed by the vegetables, so draining it, you need to make up for the missing one, with the same composition before boiling again. Boil the drained brine from the squash and pour it back. The salting process is very fast, not requiring much work.

The pumpkin culture in question can be consumed immediately after salting, or it can be corked for the winter period and opened much later. No need to worry about how to salt squash for the winter. A distinctive feature of canning for the winter is the sterilization of jars with vegetables inside.

Video recipe for preservation of patissons

Patisson is a close relative of zucchini and zucchini. However, it has its own advantages that distinguish it from other vegetables. The thing is that it contains a unique combination of alkaline components and water, which together have a beneficial effect on the complete absorption of proteins by our body. The list of dishes that can be prepared from squash is very extensive, but they are most delicious when marinated.

Classic fast food recipe

Ingredients (for 4 servings):

• sugar - one tablespoon;
• squash - two kilograms;
• salt - two tablespoons;
• greenery;
• water - six liters;
• vinegar - one tablespoon;
• garlic, black pepper.

Step-by-step instruction:

1. We put dill, pepper, herbs and garlic in jars.
2. My patissons and cut into pieces. Then we put it in jars.
3. Next, we proceed to the preparation of the liquid for pouring the ingredients. To do this, pour water into a saucepan, bring to a boil, add sugar, vinegar and salt.
4. After the spices have dissolved, pour the marinade into jars.

Squash marinated with instant peppers

Ingredients:

• vegetable oil - three tablespoons;
• patissons - three hundred and fifty grams;
• black pepper - one tablespoon;
• sweet pepper (red is best) - one piece;
• sugar - one tablespoon;
• water - five hundred ml;
• salt - two tablespoons;
• garlic - three cloves;
• vinegar - two teaspoons;
• pink pepper - five pieces;
• parsley.

Step-by-step instruction:

1. Rinse vegetables in water and pat dry with paper towels. Then cut it into pieces, place in jars.
2. Bring the water to a boil, add all the ingredients (except garlic and herbs) and continue to cook for about three minutes.
3. Pour the finished brine into jars, adding garlic and herbs.

Squash marinated with instant cabbage

Ingredients (for three servings):

• hot pepper - one piece;
• sugar - one hundred grams;
• dill;
• squash - one kilogram;
• tomatoes (cherries are best) - seven pieces;
• cauliflower - seven hundred grams;
• salt - fifty grams;
• garlic - one piece;
• vinegar - one tablespoon;
• cloves - eight pieces.

Step-by-step instruction:

1. Blanch the cauliflower in boiling water for five minutes, wash and pierce the tomatoes at the base, disassemble the cabbage into inflorescences.
2. Then we sterilize the jars and put greens, black pepper, tomatoes (no need to cut), squash, cabbage and cloves on their bottom.
3. Let's start preparing the marinade. To do this, we collect water in a saucepan, bring it to a boil, add sugar and salt. Two minutes before the end of cooking, add vinegar.
4. Pour the brine into jars.

Bon appetit!

Patisson is the closest relative of pumpkin and zucchini. Preparations for the winter can be made according to the same recipes used for zucchini - complete success is guaranteed.

But there are also certain differences.

Recipe Salty squash for the winter

For example, it is not recommended to cover jars with warm clothes. On the contrary, they must be cooled as quickly as possible, without taking it out into drafts. The secret is that when overheated, the patisson becomes flabby and loses its taste.

For our readers, we have also prepared other interesting recipes for preparing preparations for the winter, such as marinating rows and pickling mushrooms.

How to salt squash for the winter

Autumn is the season for vegetable preparations. A recipe is presented according to which a wonderful appetizer is prepared in the form of salted squash.

Ingredients:

• squash - 2 kg;
• garlic - 7 - cloves;
• green dill - a bunch;
• currant leaf - 3 - 5 pcs;
• horseradish leaves - 1 - 2 pieces;
• salt - 3 tablespoons;
• water - 1.5 liters.

1. Vegetables are washed, not too large ones are left whole, large ones are cut into suitable pieces.
2. Garlic, currant leaf, dill greens and chopped horseradish leaves are laid on the bottom of pre-prepared glass jars.
3. Patissons are sent to the container, the laying is carried out tightly.
4. We boil the water, dilute salt in it, pour the container with boiling water.
5. We cover the jars with lids, leave for three days for salting.
6. After the appointed time, the brine is drained, brought to a boil again, poured into jars.
7. Now the container can be closed for long-term storage with metal lids.

After allowing the vegetables to cool, they are sent for better preservation in a cold room.

How to salt squash for the winter in jars

Another easy way to harvest squash for the winter season.

Ingredients:

• squash - 2 kg;
• garlic - 5 cloves;
• dill greens, celery - several branches;
• horseradish leaf - one;
• salt - 50 gr;
• water - 1 liter.

1. We sort the vegetables, cut off the legs from the fruits, wash them.
2. Wash all the green mass and leave to dry.
3. Remove the skin from the garlic cloves.
4. We put a third of all the spices in a three-liter glass container, fill it with patissons to the middle, and again go to the spices, using half of the rest.
5. We place the vegetables up to the neck, pour the rest of the seasonings.
6. At this time, boil water, dissolve salt in it. Pour jars with vegetables with the resulting brine, cover them.
7. In this form, the jar should be at room temperature for at least a week.

From our articles, you can also get theoretical knowledge on how to pickle spicy or sweet peppers, as well as prepare salted cauliflower.

Recipe for salting patissons - assorted root crops

According to this method, the patissons are stuffed with various root crops.

Ingredients:

• squash
• carrots, celery, parsnips - in equal quantities;
• onion - 2 - 3 heads;
• water - 1 liter;
• salt - 60 gr;
• vegetable oil - 100 gr;
• granulated sugar - 50 gr.

1. Pattisons of a not very large size are sorted out, washed using a soft brush, cut into two parts, from which the seeds are removed.
2. Root crops are washed, peeled, finely chopped, chopped onion is added to them. The whole mass is mixed, salted, sautéed in a frying pan. She stuffed the halves of the vegetable.
3. Next, we connect the patisson halves and put them in a glass container.
4. In parallel, a pickle is being prepared - granulated sugar and salt are added to the water, brought to a boil. They fill the jar.

The container is closed and placed in a cold place.

Squash or zucchini salted instant with apples

In this way, a wonderful snack is prepared for any table.

Ingredients:

• squash;
• apples;
• a leaf of currant, cherry, lemongrass - 5 pieces per jar;
• water - 1 liter;
• salt - 15 gr;
• sugar (if desired, replaced with honey) - 30 gr;
• rye flour - 10 gr.

1. Vegetables and fruits are selected the same small size, washed. Packed in a barrel or glass container.
2. Pre-washed leaves of berry species are added.
3. The mass is filled to the top with the prepared brine.

A circle and a load are placed on top. Storage is organized in a cold room.

Salty patisson

It’s great to prepare an appetizer in this way, which is not ashamed to be served on the table.

Ingredients:

• squash - 1.8 kg;
• dill - 90 gr;
• celery - 30 gr;
• horseradish leaf - 15 gr;
• garlic - 3 - 5 cloves;
• bitter red pepper - 1 - 2 pieces;
• water - 1 liter;
• salt - 50 - 60 gr.

1. We select undamaged squash, wash.
2. Alternately with all the spices we lay in a pre-prepared jar.
3. Pour everything with hot brine and keep in the room for days

   ten, topping up if necessary.

Storage must be organized in a refrigerator or cellar.

Salted squash rings

Ingredients:

• squash - 2 kg;
• garlic - 1 head;
• horseradish leaf - 3 pieces;
• currant - 6 leaves;
• onion - 1 bunch;
• black pepper - 5 - 7 peas;
• water - 1.5 liters;
• salt - 3 large spoons.

1. Vegetables are washed, the stalk is removed. Patissons are cut into large rings.
2. Water is brought to a boil, salt dissolves in it.
3. Our jars are sterilized, they contain peeled garlic, dill and other herbs.
4. Next, lay the squash rings in layers.

The containers are filled with hot brine, covered with lids, but not tightly. We stand for three days in a cool room, drain the brine, boil and pour vegetables over them again. The jars are now rolled up for long term storage.

How to salt squash with cucumbers

The recipe is one of the new, did not have time to gain popularity.

Ingredients:

• cucumbers and patissons of small sizes, one to one ratio;
• garlic - 15 teeth;
• dill greens - 2 bunches;
• horseradish - the length of the root is about 10 cm;
• water - 4 liters;
• currant and cherry leaves - 10 pcs each;
• salt - 10 large spoons.

1. Wash everything thoroughly, peel the garlic, cut the cucumbers into two parts.
2. Pour salt into boiled water, let the brine cool down a bit.
3. Horseradish should be grated, but can be peeled and simply cut with a knife.
4. Place a currant leaf, horseradish, half a dill on the bottom of the container.
5. We lay out cucumbers and squash in layers, laying everything with dill and garlic.
6. Add brine, cover.

Store at room temperature, then move to a cool place.

Salting squash without sterilization

Cooked according to this recipe, patissons have an excellent taste with a characteristic salty sourness, accompanied by the aroma of added spices.

Ingredients:

• squash - 10 kg;
• hot pepper - 10 pods;
• fresh dill - 0.5 kg;
• foliage of black currant or cherry - 100 gr;
• horseradish roots - 75 gr;
• water - 10 liters;
• salt - 600 - 7 gr.

1. For cooking according to this recipe, it is necessary to select small squash, not overripe. The pulp should be dense, the peel is thin.
2. Vegetables are thoroughly washed, pierced in several places, fruit-bearing legs are removed. Squash evenly spread in rows in dishes prepared for salting. Each layer wakes up with spices.
3. At the same time, a brine is prepared, for which water is boiled, in which salt is embedded.
4. The bottom is inserted into the barrel for salting, the brine is poured through the hole.

Squash storage is organized as for cucumbers.

Recipe for salting patissons for the winter

Ingredients:

• patissons - 2 kilograms;
• apple juice - 200 - 230 ml;
• water - 1 glass;
• vegetable oil - 320 gr;
• salt, granulated sugar - half a small spoon;
• garlic - one medium-sized head.

1. We wash the squash, dry it, rub it on a coarse grater, put it in pre-prepared half-liter jars.
2. The garlic is peeled, the cloves are passed through a fine grater or press.
3. The juice is mixed with water, add garlic, salt, vegetable oil, granulated sugar to the liquid, put on fire and bring to a boil.
4. Pour a container with vegetables with a hot solution, cover with lids, sterilize for about ten minutes, then roll up.

Storage is organized in a cool place.

Salt squash with cinnamon

The unusual taste is due to this particular additive.

Ingredients:

• squash - 1 kg;
• black peppercorns - 10 pieces;
• parsley and dill greens - twenty-five grams each;
• horseradish roots - 70 gr;
• cinnamon - half a small spoon;
• garlic - five cloves;
• water for preparing brine - 1 liter;
• salt - 80 gr.

1. Vegetables are thoroughly washed.
2. The stalks are removed with a sharp knife, punctures are made with a wooden needle in several places of each squash.
3. Squash are placed in glass jars, each layer is sprinkled with spices.
4. Everything is poured with hot brine, consisting of water and salt.

• vegetables of both varieties - 5 kilos;
• garlic - one head;
• lavrushka - 2 - 3 leaves;
• celery and coriander;
• salt - 50 gr;
• water - three liters;
• coarse salt for brine - 150 grams;
• black pepper - 3 peas.

1. Vegetables are selected not very large, placed in a saucepan of boiling water for two minutes.
2. Then they are allowed to cool, then each is cut with a knife.
3. Garlic is disassembled into teeth, peeled, crushed and mixed with salt (50 gr);
4. Such a filling is laid in cuts prepared on vegetables.
5. At the bottom of each jar we lay celery, lavrushka, stuff it tightly with squash and eggplant, pour hot brine, put coriander.

We store the jars in the room for a week, close the lids and send them to a cold place.

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Squash for the winter

The squash season means a series of wonderful dishes on the table.

Pickled patissons for the winter. Step by step recipe with photo

Patissons are suitable for baking, boiling, or frying, and the leftover vegetables can be frozen or prepared for the winter. We decided to dedicate this article to blanks from squash and zucchini.

Squash recipe for the winter

Ingredients:

• patissons - 500 g;
• onion - 1 pc.;
• garlic - 1 clove;
• dill;
• mustard seeds - 1 teaspoon;
• black peppercorns - 1/2 teaspoon;
• chili - to taste;
• salt - 1 tbsp. the spoon.

For marinade:

• vinegar - 1 tbsp.;
• rice vinegar - 1/2 tbsp.;
• sugar - 1/3 tbsp.

Cooking

We take a shredder for vegetables and with its help cut the squash crosswise into thin slices. The thicker the pieces get, the more they will crunch after salting.

Cut the onion into pieces of the same size. Mix slices of squash and onion with a tablespoon of salt and leave in the refrigerator for 2 hours or, if possible, overnight. Drain excess liquid and pat vegetables dry with paper towels.

At the bottom of a small jar, about 150-200 ml, put a little dill, mustard seeds, black pepper, chopped garlic and chili. You can also experiment and add coriander, zira, or fennel seeds to the jars.

Now we move on to cooking the marinade. In a small saucepan, bring two types of vinegar and sugar to a boil, cook until the sugar crystals dissolve. Pour the marinade over the contents of the jars and seal them. If it is necessary to preserve the preservation for the whole winter, those jars should be sterilized beforehand.

Squash marinated for the winter

Ingredients:

• patissons - 500 g;
• salt - 2 teaspoons;
• garlic - 1 clove;
• ginger - 3 thin slices;
• lemon zest - 1 strip;
• black peppercorns - 1/4 teaspoon;
• coriander seeds - 1/4 teaspoon;
• dried chili pepper - 1/4 tsp.

For marinade:

• water - 1 tbsp.;
• vinegar - 1 tbsp.;
• salt - 1 tbsp. the spoon;
• sugar - 1/2 tbsp. spoons.

Cooking

Cut the patissons into small slices, put in jars and sprinkle with salt. We let the vegetables stand for 3 hours in the refrigerator, drain the excess liquid, and rinse the squash in cold water and wipe it with a paper towel.

Boil the ingredients for the marinade until the sugar and salt crystals dissolve. We sterilize jars and lids for preservation and put coriander seeds, chili, black pepper, zest, chopped garlic and ginger in them. We place pieces of squash on top and pour everything with hot marinade. cover the jars with lids and put in a water bath for 15 minutes, then roll up.

Salted patissons for the winter

Squash, like its relatives zucchini and pumpkin, contains many useful substances in its composition. It contains fiber, pectin, mineral salts, vitamin C, lutein. On the recommendation of doctors, this vegetable should be regularly eaten by people suffering from diseases of the heart and blood vessels, hypertension, kidneys, liver and atherosclerosis. In addition, nutritionists argue that healthy squash should also be eaten by healthy people.

Many dishes are prepared from this very healthy vegetable: it can be fried, stewed, pickled and salted. Salting squash- one of the ways to harvest this vegetable for the winter.

How to pickle crispy patissons for the winter - recipes with cucumbers, zucchini, without sterilization

Salted patissons are in no way inferior to crispy pickled cucumbers in their qualities, they are also fragrant, tasty and healthy.

Proper salting of squash

It is better to salt young fruits, the length of which does not exceed 15 cm. In such patissons, the seeds are not yet developed, therefore, when salted, they turn out to be crispy and juicy. Salt vegetables can be whole, or you can cut them into pieces. In addition, there are salting recipes where the squash is peeled.

So, the first thing to do is to prepare the vegetables for pickling. For well-washed squash, cut off the ends and pierce the vegetable with a fork or wooden skewer. Then put the prepared vegetables evenly into the prepared dishes in which they will be salted (glass jars or barrels). Sprinkle the squash layers with spices, which should also be placed on the bottom of the jars or barrels. On top of the squash should also be covered with spices. Fill everything with brine and leave them to be salted for 5 days. After that, place the barrels or jars of vegetables in a cool place for another five days, the squash is ready. It is necessary to store them as well as cucumbers, eggplants, tomatoes and cabbage in a cool place.

Recipe salting squash: 10 kg of patissons, 1 bitter pepper, 400 g of fresh dill, 60 g of currant leaves, 80 g of horseradish root, salt (65 g of salt per liter of water).

Without a doubt, salty patissons, which have a salty-sour taste and spicy aroma, will please you.

Many housewives know how to pickle squash, and make pickling according to their signature recipes. Often, when salting patissons for the winter, we use the same recipes as when salting zucchini. There will be 3 recipes for pickling squash - 1 traditional recipe and two combined with other vegetables.

Patissons are vegetables that are classified as pumpkin varieties. They are grown by many summer residents, those who appreciate the benefits of the vegetable and its good taste, (squash tastes like a zucchini), it is a little more tender. Many delicious dishes are made from squash in the summer, they are stewed, fried, baked and, of course, salted and marinated. The vegetable is perfect for pickling, it has its own special delicate taste, and on the table in winter it is a wonderful snack, and sometimes an excellent side dish for other dishes.

Today we will look at a few basic rules for salting squash. I made three variations. three recipes for pickling these delicious vegetables - squash, which have such an interesting look in nature.

There is nothing complicated about how to pickle squash, it remains only to understand the intricacies and secrets of the procedure itself. First of all, for salting, you need to choose the young fruits of squash - as they are more delicate in taste. Young fruits are compact in size and fit well in a glass jar, the skin of the squash has not yet become coarse and after salting it will turn out quite soft. The taste of preservation is as bright and pleasant as possible. And more mature fruits are better divided into parts.

Important! Overripe vegetables are not recommended. They no longer have those tastes, and the peel has become very thick and tough.

Understanding the process of how to pickle squash for the winter, I will immediately note that you should not cut the peel from vegetables. It lends itself well to salting, and will help preserve the excellent taste of canned foods. The only thing to do is to wash the skin well with a brush.

The stalks, on the contrary, must be removed. They do not affect the taste in any way, they create an obstacle to soaking the inside of the squash with brine. Accordingly, the quality of the result obtained in the presence of stalks will be far from expected.

When salting squash for the winter in jars, I will designate mandatory blanching. The blanching process will preserve the crispy texture of the vegetable. Blanching is the effect of boiling water on vegetables for 5-10 minutes. Squash can be simply doused with boiling water or placed in a container of boiling water. After you need to dip the vegetables in cold water. This will keep their skin color beautiful.

How to pickle patissons: popular recipes

Consider the classic 1st salting option. It is suitable for those who want to pickle squash in the traditional way and are looking for a recipe that does not involve any particular difficulties. For two 1.5 liter jars, you will need about 2 kg of squash.

The sequence of actions is as follows:
Wash the patissons well, boil them for 10 minutes. in plain water;
Peel a clove of garlic, wash about 100 grams of dill;
Wash 2 leaves of horseradish and 6 cherry leaves;
Distribute the spices equally among the jars;
Add 6 black peppercorns;
Put the vegetables in a container, try to make it denser;
Boil 1.5 l of water with 60 g of salt;
Pour vegetables with ready-made brine;
Leave the jars for a couple of days in a dark place.

After the expiration of the marked period, you need to drain the brine from the cans, boil it and re-fill it into the container. Now you can roll up the lids. This recipe is suitable for anyone who is interested in how tasty it is to pickle patissons in order to get excellent home preservation. In winter, it can be used to prepare pickle salads, which will be an excellent addition to all main courses. Also, such blanks will not interfere on the festive table, they will delight guests with excellent taste.

Another option for salting squash with the addition of cucumbers

If there is a desire to diversify your preservation (it is not all the same to salt the squash), then pickle the squash and cucumbers. These vegetables are well combined in salting and complement each other with taste, there is a good recipe for this. We need 2.5 kg of squash and 5 kg of cucumbers. This volume of vegetables is enough for about 3 three-liter jars (ready-made preservation).

The pickling sequence is as follows:
Wash vegetables. Squash should be kept in boiling water for 5-7 minutes;
Divide the spices among jars. You will need a tablespoon of salt in each container, 25 g of dill and parsley, 6 cloves of garlic. You can add a piece of fresh red pepper. Some housewives additionally add carrots cut into rings;
Carefully put cucumbers and squash in jars in any desired order - mixed or in layers;
Boil 5 liters of water with 300 g of salt, pour into jars;
Let cool and cover with a lid. Keep the container for 2 days in a dark place;
Pour the brine into a saucepan, boil, pour into jars again. After 5 min. repeat the procedure, then again;
After completing the third filling, you can begin sterilization, which will take 20 minutes;
roll up jars with lids.

If you are interested in how to quickly pickle squash in order to eat them in the near future, that is, make salted squash. Then it will be necessary to reduce the frequency of brine boiling procedures. Sometimes you don’t even have to roll up the container with lids. But, when vegetables are harvested for the winter, it is important to make sure that the preservation is of high quality and lasts until the allotted time.

3rd option for salting squash (option with zucchini)

Now consider another recipe for a change, how to quickly and tasty pickle squash with zucchini. As a rule, zucchini is more common, and almost every summer resident grows them, unlike squash. These 2 vegetables are well suited for combined salting, by the way, zucchini can also be used. In fact, the salting procedure will differ little from other recipes. The only difference is in the proportions.

The sequence of actions is as follows:
Wash the squash and zucchini well, cut the zucchini into large rings, cut the squash depending on the size (if large - in pieces, and small ones can be left whole);
Put vegetables in jars in layers - alternating vegetables, a layer of squash and a layer of zucchini;
Make between them a smaller layer of spices. It can be dill, horseradish, cherry and currant leaves, peppercorns, etc.;
Make a brine at the rate of 80 g of salt per liter of water;
Pour jars with boiling brine;
Leave for a couple of hours;
Drain the brine, boil and again pour into a container;
Roll up jars with lids.

These step-by-step recipes will help you beautifully and efficiently pickle squash. I think you will not have any difficulties in salting and everything will turn out well. In these recipes, I clearly, step by step described in what form and how the vegetables fit, in what proportional ratio you need to make a layer of spices. You can also pickle patissons in combination with other suitable vegetables (except those listed in the recipes), use the vegetables that you like (you can make such an assortment of salted vegetables) and it will also be very tasty.

There are more on the site telling how to pickle or pickle different vegetables. Everyone can choose pickle recipes to their taste, someone likes it spicier, someone more tender or more spicy taste. The main thing is to accurately and correctly perform all the actions so that the conservation is preserved until the winter and can delight you on your table with excellent taste.

Preservation of squash, of course, is not as common as closing cucumbers or tomatoes. This annual plant is an ornamental gourd, but many may mistake it for zucchini. In appearance and taste, these fruits are really similar. The preservation of this product tolerates long-term storage well, you just need to know how to properly salt squash. And then an unusual snack will firmly enter the list of favorite blanks.

A distinctive feature of patisson during preservation is the absence of the need for long-term exposure to liquid. Soaking this product is not necessary, as soaking in the prepared marinade is enough for it. An excellent snack is cooking from young squash. Ripe fruits are best left for salads, as they have already become firmer and have lost their former taste.

The most delicious preparation of vegetables becomes if you follow all the rules and subtleties when preparing the main component:

• The thin peel, which is the shell of this plant, does not require removal from the surface. It also pickles and salts well.
• Given the first feature of this fruit, the patissons will need to be well cleaned before preservation. For this purpose, you need to take a hard brush.
• Patissons have a small stalk, which does not represent any nutritional value. Therefore, it should be removed.

• Almost all methods of harvesting this product for the winter involve a blanching procedure. This process is essential to ensure that the fruit retains its crisp quality and does not become too soft during the preservation process.
• Blanching of this plant is carried out as follows: the fruits are treated with hot water for about 7 minutes. Sometimes just pouring boiling water over is enough, but some recipes require aging in hot water.
• Sometimes, after blanching, the pleasant former color of the product disappears. To prevent this from happening, you will need to quickly move the squash into ice water after heat treatment with boiling water.
• Squash can be of different colors - it is not required to sort them before preservation. Such a feature, on the contrary, will give the workpiece an interesting appearance.

Regardless of the recipe chosen, it is recommended to line the bottom of the containers for preservation with various spices and spices - this way you can achieve maximum taste from an unusual vegetable. For these purposes, currant or cherry leaves, garlic cloves, grated horseradish root and much more are most often used.

We prepare patisson for the winter

This amazing product has been marinated for more than a decade, therefore, for such a long period of time, many sophisticated methods and the most delicious recipes have been invented. Everyone will be able to choose for themselves a convenient method of preparing an appetizing snack for the winter. However, it should be taken into account that this product, after closing, does not need to be turned over.

Ready jars are best placed in a draft so that they cool faster.

The classic recipe for salting patissons

The classic harvesting method is considered the simplest recipe. But at the same time, the simplicity of actions does not affect the taste of the product. The main component comes out dense and elastic, and seasonings complement the unusual aroma. Ingredients:

• 2 kilograms of unripe vegetables;
• 1.5 liters of filtered water;
• fresh greens;
• 8 cloves of garlic;
• 20 grams of salt;
• a few leaves of horseradish;
• black pepper.

How to cook: Add water to the cooking container and salt it. Then add the patissons and boil them for 10 minutes. Transfer to a colander and wait for excess liquid to drain. Leave the washed additives to dry. Carry out the processing of glass containers: steam sterilize for 25 minutes. Then you need to line the bottom of the container with horseradish leaves, add garlic, herbs and pepper. After clogging the container with boiled vegetables. Pour in boiled salt water. Clean in a dark place for 3 days. Then drain the liquid and simmer for 5 minutes over low heat. Re-fill the products and send for long-term storage.

You can salt extraordinary vegetables using such an easy method. To enhance the taste properties, other vegetables are also added, such as cucumbers or tomatoes.

This recipe is suitable for four large containers. Ingredients:

• 4.5 kilograms of squash;
• 15 cloves of garlic;
• capsicum (one for each jar);
• fresh greens;
• filtered water;
• 300 grams of salt;
• black pepper;

How to cook: you need to prepare the main product: remove the stalk and cut the fruit into medium rings. Boil water in a separate saucepan, salt it. Pre-sterilize canning containers: hold over steam for a while. Line the bottom of the containers with herbs, garlic, pepper and, if desired, horseradish leaves. After tamping the patissons, which have gone through the blanching process in advance. Pour hot marinade over jars and cover lightly. Hold for 3 days, drain the liquid, boil and pour again into the vegetables. Hide for storage.

Squash in liter jars

For liter containers, you will need to chop the vegetables or cut them into rings. So the product can be better saturated with the marinade, and, therefore, marinate faster. Before chopping vegetables, you need to blanch and wait for the product to cool. Patissons that have undergone this procedure become much denser. In terms of ingredients and preparation, everything is carried out similarly to similar recipes that are described above.

Recipe with apples

Pickled appetizer has a unique aroma and unusual taste. Often served during a festive feast. Apples make preservation attractive in appearance and extremely appetizing. Ingredients:

• 3 kilograms of vegetables;
• 4 large apples;
• cherry or oak leaves;
• 10 grams of rye flour;
• litere of water;
• 35 grams of sugar;
• 15 grams of salt.

How to cook: from the selected fruits, contamination is thoroughly washed off. The bottom of the containers must be filled with leaves and spices, then spread squash, salt and spices in tiers. Prepare a marinade from boiled water with salt. Then pour it into prepared containers. Install the weighting agent and move the containers to a cool and dark place. Excess liquid is periodically removed.

Cinnamon

Such a preparation owes its unusual taste sensations to cinnamon. However, you need to add it carefully, otherwise you can overdo it. Ingredients:

• 1.5 kilograms of squash;
• black pepper;
• fresh greens;
• grated horseradish root;
• one cinnamon stick;
• 10 garlic cloves;
• litere of water;
• 50 grams of salt.

How to cook: each vegetable needs to be pierced with a thin object on both sides. Then you need to place the prepared products in tiers in containers, interspersed with spices, herbs, pepper and salt. After proceeding with the manufacture of the brine: boil the filtered liquid in a separate container for boiling, pour in the indicated amount of salt. Pour salt water into jars and let it brew. Then pour into a saucepan, boil and pour again into containers with vegetables. Hide for long term storage.

Without sterilization

Preservation according to this method is filled with a fragrant aroma of spices, and the taste comes out with a characteristic sourness. Ingredients:

• 8 kilograms of vegetables;
• capsicum;
• fresh greens;
• cherry or oak leaves;
• grated horseradish root;
• 9 liters of water;
• 500 grams of salt.

How to cook: This recipe calls for a selection of small squash. Then you will need to pierce the main component with a sharp and thin object. Cover the bottom of the prepared container with leaves, add spices according to taste preferences and add vegetables. Each tier is sprinkled with spices and salt. After you need to prepare a marinade from filtered water: boil the liquid and add salt. Pour it into the barrel through the hole and store in a dark place. The duration of storage of such preservation is all year round.

Squash like mushrooms

Patissons have an unusual taste, which is very similar to pickled mushrooms. And if you add spices, then the difference will be subtle. Ingredients:

• 2 kilograms of vegetables;
• 3 medium carrots;
• garlic head;
• 50 grams of sugar and salt;
• ground pepper;
• 80 milliliters of vinegar;
• fresh greens.

How to cook: cut the carrots and the main ingredient into small slices, and finely chop the greens. Combine the prepared components in a separate bowl and pour the specified amount of vinegar. Cover and leave the mixture to extract the juice for 3 hours. Pack the marinated mixture tightly into the container and steam heat for 10 minutes. Close and hide for long-term storage.

Squash in tomato

An attractive and appetizing snack is obtained with the addition of tomato juice or paste. At the same time, the color of conservation will please. Ingredients:

• 4 kilograms of squash;
• 150 grams of vegetable oil;
• 70 grams of vinegar;
• tomato juice;
• 50 grams of sugar and salt;
• 5 cloves of garlic.

How to cook: Prepare vegetables as described above. Then cut the patissons into several equal parts. After that, you need to prepare a marinade for preservation. In a separate wide saucepan, mix vegetable oil, pour in a glass of tomato juice and the indicated amount of table vinegar. Then it is required to throw the indicated amount of sugar into the boiling solution. Grind the garlic with a grater or meat grinder and also add to the mixture.

At the very end, salt the almost ready marinade. Then add vegetables and simmer for 20 minutes. Move the hot product into containers, pour in brine and twist. Hide for long-term storage.

Recipe for lightly salted squash in a saucepan

Many lovers of preservation for the winter prefer lightly salted vegetables. Such a preparation requires much less time to soak in salty marinade, and the taste remains just as amazing.

Ingredients:

• 3 kilograms of patissons;
• horseradish leaves;
• 7 garlic cloves (peeled);
• capsicum;
• a bunch of fresh herbs;
• black pepper;
• laurel leaf;
• 40 grams of salt.

How to cook: fresh herbs, along with spices, finely chopped. Then chopped garlic and horseradish root are added to the same mixture. The number of selected spices and seasonings depends on individual preferences. However, it should be remembered that an excess of additional elements can interrupt the natural taste of the main component. Next, you need to prepare the marinade: add salt to a liter of filtered water. Wait a couple of minutes until the brine cools down, and pour it into containers with seasonings and vegetables. Fix the result with horseradish leaves. Hide for storage.

Salted patissons in a bag

Rolling up a juicy and crispy quick-cooking preservation is possible with this recipe. Special knowledge or skills are not required, it will be enough to follow the instructions and make efforts. By this method, the product will be ready in a few hours.

How to cook: This plastic bag method requires small staples. They need to be thoroughly washed and prepared by clearing the legs. If the vegetables are large, they need to be cut into equal slices. Place the prepared components in a bag, add chopped fresh herbs in addition and sprinkle with salt. To soak, shake the bag well. Tie tightly and leave for 5 hours for salting. After the time has passed, it can be eaten.

Crispy marinated with pepper

Culinary delights are easy for those who follow the correct instructions, make every effort and effort. Preservation, which closes according to this recipe, is prepared in a short period of time. And this means that you can serve a delicious appetizer to the table soon after preparation. It will not be superfluous to dilute the recipe with spices. Ingredients:

• 2.5 kilograms of fruits;
• 5 pieces of onions;
• bell pepper;
• lemon;
• capsicum;
• fresh greens;
• 3 leaves of laurel;
• 3 tablespoons of salt and sugar;
• a glass of vinegar.

How to cook: cut all the ingredients into medium slices. Hot peppers need to be crushed. Line the bottom of the prepared container with greens. After throwing pepper, lemon slices, onion rings and tamp the squash. Secure with bay leaves. Then proceed to the preparation of the marinade. In one liter of water, throw coarse salt, sugar and pour the specified amount of vinegar. After boiling, pour the brine from the pan into sterile containers and cover. Steam for 15 minutes. Cork and send for storage.

Pickled squash for the winter in slices

If you pickle this unusual product in small slices, such an appetizer will become more saturated with brine and absorb the aroma of fragrant seasonings. Having tried it once, make sure that not a single winter will pass without preparing an appetizer according to this recipe. Ingredients:

• 4 kilograms of patisson;
• fresh greens;
• chilli;
• 3 cloves of garlic;
• black pepper;
• 2 tablespoons of salt and sugar;
• 1 tablespoon of vinegar.

How to cook: first, fresh herbs, hot chili and allspice are added to the container, and then chopped garlic. The main ingredient should be cut into slices if it is too large. Boil filtered water and pour into containers with ingredients. Wait about an hour, drain the brine into a separate container for boiling and add sugar and salt. Boil the mixture and pour back into the containers. Then carry out the heat treatment procedure: hold the containers in boiling water for 10 minutes. Pour the specified amount of vinegar into each. Close and put away for storage.

Squash with eggplant

According to this recipe, a root salad with an unusual taste and aroma is obtained. Eggplants bring zest and a special flavor note to this method. Ingredients:

• 5 kilograms of two types of vegetables;
• garlic head;
• 3 bay leaves;
• coriander;
• 150 grams of salt;
• 3 liters of water;
• black pepper.

How to cook: you will need squash and medium-sized eggplants. They need to be thrown into a saucepan and boiled over high heat for a couple of minutes. Then you need to cool the vegetables and make small cuts in each little thing. Peel the garlic and mix in a separate container with salt. Place this mixture into the cuts that were made in the vegetables. Fill the bottom of each container with spices, and then throw in the vegetables.

After that, you need to prepare a brine: boil filtered water and add salt. Pour the hot marinade into glass containers and garnish with fresh herbs. Hide for preservation.

With pickled tomatoes

You can make delicious preservation from vegetable components if you add juicy tomatoes to the recipe. Such an appetizer will decorate the festive table and will become one of the favorite winter preparations. Ripe tomatoes do not overshadow the taste and aroma of squash, but on the contrary, they harmoniously complement and improve them. Ingredients:

• 3.5 kilograms of the main component;
• 5 pieces of medium tomatoes;
• fresh greens;
• 2 bay leaves;
• 6 cloves of garlic;
• clove bud;
• a pinch of citric acid;
• capsicum;
• 40 grams of sugar;
• 60 grams of salt;
• a tablespoon of vinegar.

How to cook: soak ripe tomatoes in cold water for a few minutes. Rinse the vegetables and cut off the tough top. Carry out the blanching procedure for the main ingredient: place the fruits in only boiled water for 10 minutes, and then immediately move to cold. Rinse the jars with soda solution, place in a preheated oven or steam for 15 minutes.

First, pour spices into the container if desired, throw in citric acid. Chop the garlic and send next. After that, a tier of tomatoes and a chopped main product are placed. Hot pepper and cherry leaves are placed on top.

Now you need to cook the marinade: add the indicated amount of sugar and salt to the boiling liquid. At the very end, pour in table vinegar. Pour the prepared brine into containers filled to the top. Loosely cover and repeat the heat treatment procedure. Send jars for long-term storage in a darkened room. Containers, as is usually done, do not need to be turned over.

Preservation storage rules

If hermetically sealed preservation with tin lids has been carried out, then the winter snack can be stored even at room temperature for a long period of time. There are no special conditions for storing such a workpiece.

However, with any type of storage, it is extremely important to monitor the shelf life of home-made marinated products. Home preservation of patissons should not be preserved, much less eaten, after two years.

Although it is allowed to store canned foods at room temperature, it is still recommended to hide jars of squash in the basement or cellar. Then the blanks for the winter are less likely to swell or explode. And also such storage reduces the risk of fermentation and early spoilage of products. And, of course, in no case is it allowed to store preservation near heating devices: a microwave oven, radiators, a refrigerator and a stove. Even with careful sterilization of containers, the possibility of spoilage and fermentation remains if an external thermal effect occurs.

Vegetables in glass, wooden and stainless containers and cylinders should be subject to mandatory storage in a cold and darkened room. Indeed, often such preservation is under weighting and is covered with one lid. Periodically, you will need to look in and check the condition of the workpiece: add brine, remove excess liquid, change the napkin.

If the slightest signs of mold damage appear, the preservation must be thrown away.