Sunny and slightly funny squash is a favorite vegetable that housewives not only grow in their gardens, but harvest for the winter. There are no difficulties with this vegetable either in growing or in harvesting for future use. Therefore, squash for the winter is not only simple, but also delicious. Let's try?

Sunny and slightly funny squash is a favorite vegetable that housewives not only grow in their gardens, but harvest for the winter

When it comes to zucchini and squash, most of the classic recipe is often understood as a procedure with sterilization. But if you take the grandmother's recipe as a basis, then they prepare the squash in a very simple way, in which you do not need to engage in troublesome sterilization.

To make them you need to take:

• about one and a half kilograms of small squash, which is no larger than the neck of the container for conservation;
• a couple of large dill umbrellas;
• dill greens, finely chopped - 3-4 tablespoons;
• about a dozen branches of parsley;
• peeled head of garlic;
• a small piece of horseradish, washed and peeled;
• a pair of large laurel leaves;
• small pepper variety "Gorchyak";
• vinegar.

How to do:

1. Prepare containers for conservation in advance, which must be washed and sterilized.
2. Wash the squash, cut off the place with the stem and inflorescence from them.
3. At the bottom of the container for preservation, put the spices, divided equally across all the jars.
4. Pour boiling water over the vegetables in jars, cover with a lid and leave for a quarter of an hour.
5. Drain the liquid from the container into a saucepan, add a glass of water here and start cooking with brine.
6. To do this, add a tablespoon of salt to the water for each liter. If desired, you can add granulated sugar, two tablespoons per liter of brine, this will make the workpiece richer and sweeter in taste.

Pour into the jar, half a hundred-gram stack of vinegar, as well as very hot brine. Roll up.

Pickled squash (video)

How to make squash for the winter with tomatoes?

Recipes allow you to pickle squash with a variety of vegetables. Due to the fact that canned and salted squash resembles cucumbers, it is best to close them with tomatoes. Such a tandem is balanced in taste, and one of its banks will be able to satisfy the needs of all family members.

For 1 kilogram of squash to take:

• a couple of kilograms of small tomatoes;
• a couple of large laurel leaves;
• a bunch of cilantro and celery;
• large head of garlic;
• 5 peas of black and allspice;
• five tablespoons of salt.

Recipes allow you to pickle squash with a variety of vegetables

How to cook:

1. Salting squash begins with washing all vegetables and herbs.
2. Chop the last one finely.
3. Dissolve salt in a liter of boiling water, add pepper here. Boil for 5-6 minutes.
4. Put prepared squash and tomatoes in a container, sandwiching them with herbs and chopped garlic cloves, laurel leaves.
5. Pour with brine and leave under pressure in the room for a week.
6. Transfer to sterilized jars, close with lids.

Store salted squash in the refrigerator.

How to salt squash for the winter?

Salting vegetables is a national tradition of Russian cuisine. And squash is no exception. If you add different spices to the recipe, you can get a new taste of such salting. This will make the usual salted squash an original and interesting snack.

For cooking you will need:

• young squash with a delicate peel, which is easily separated by pressing the nail;
• salt;
• garlic;
• cilantro;
• allspice and black pepper.

Salting vegetables is a national tradition of Russian cuisine.

The preparation is as follows:

1. Wash the squash, remove the stalks and the center of the inflorescence.
2. Finely chop the garlic or grate it on a coarse grater. How much of it will depend on taste preferences and on the amount of the base vegetable. The finished product should be very flavorful.
3. Cut the cilantro into large pieces. Adjust the quantity at your discretion.
4. Make a pretty cool pickle. Usually pickles, which will stand all winter, are prepared according to the "per egg" principle. This means that a fresh egg immersed in it will not sink.
5. Put a special pickling bag into a bucket, and fill it with squash, alternating them with garlic and spices.
6. Pour with brine and put under pressure in a room with room temperature. The bag will need to be tied.

After a week, you can lower the workpiece into the cellar for storage.

Simple salting

It means that salted vegetables do not need to be washed and soaked from excess salt before eating. After all, only a large amount of salt prevents vegetables from spoiling, but at the same time makes them too salty. The recipe is the same as above, but the amount of salt must be halved.

So that the workpiece does not deteriorate, you need to add either vinegar or aspirin tablets to it

So that the workpiece does not deteriorate, you need to add either vinegar or aspirin tablets to it. In the first case, you will need to put 100 ml of vinegar per liter of brine, and if these are tablets, then 3 pcs. for the same volume of liquid. For the rest, do not change either the quantity of products or the procedure itself.

Cooking pickled squash with bell pepper

Any man will appreciate this snack. According to this recipe, both squash and peppers are aromatic and crispy. Kids and those who are on a diet will love this preparation, because it is an excellent and low-calorie side dish for any dish.

For such a blank, you need to take;

• a kilogram of squash and bell pepper;
• 100 grams of salt and granulated sugar;
• spices for "Korean carrots";
• 50 ml of vinegar in each jar;
• two large heads of garlic.

Any man will appreciate such a snack.

How to cook:

1. Wash and clean pepper and squash from all unnecessary: ​​seeds, legs and parts of inflorescences.
2. Cut the pepper into large slices, and leave the squash intact, if large, then they will need to be cut into quarters.
3. Put vegetables in a jar, alternating them with each other.
4. Pour boiling water over them, cover and leave for 30 minutes.
5. Drain the liquid and add spices, salt and sugar to it. Bring to a boil and simmer for at least 10 minutes.
6. Pour the prescribed portion of vinegar into the jar and pour in hot brine, roll up.

Pickled squash with carrots and tomatoes

Such a preparation will be a salvation for mothers who are trying to feed their children with healthy vegetables.... It is this preparation that children will eat with great pleasure, because it is beautiful and bright, and also tasty and healthy. The recipe is simple, but you will have to tinker, because it contains carrots, which can inflate cans with blanks and make them unusable.

For 1 kilogram of squash you need to take:

• 300 grams of carrots;
• large onion head;
• 3 cloves of garlic;
• 150 grams of granulated sugar;
• 80 grams of salt;
• 30 ml of vinegar in each jar;
• spices to taste.

How to do it:

1. Squash must be intact, which means that they must be young and no more than two five-kopeck coins. They need to be washed and the stem and inflorescence removed from them.
2. Wash the carrots and peel them. Cut into thin cubes.
3. Peel and chop the garlic and onion in any convenient shape.
4. Place the spices at the bottom of the prepared container. After that there should be carrots, in the middle - squash and carrots again on top. Layering them with onions and garlic.
5. Pour boiling water over them. Leave on for 10-15 minutes.
6. Drain the water, add salt and sugar to it. Boil for about 10 minutes.
7. Pour vinegar, brine into the container.
8. Cover and send for sterilization. Banks, the volume of which does not exceed 1 liter, are sterilized for 30-40 minutes. Roll up.

How to preserve squash (video)

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

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

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

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

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

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

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

We prepare the squash for the winter

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

The classic recipe for harvesting squash

A simple but delicious recipe. For cooking you will need:

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

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

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

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

Salted squash rings

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

Cooking steps:

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

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

Squash in liter jars

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

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

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

Apples recipe

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

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

Preparation:

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

Cinnamon

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

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

Cooking does not take much time:

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

Without sterilization

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

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

For cooking:

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

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

Squash like mushrooms

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

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

Cooking steps:

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

Squash in tomato

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

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

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

Recipe for lightly salted squash in a pan

A set of ingredients is prepared:

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

Cooking steps:

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

Lightly salted squash in a package

Knowing this recipe will help you get tasty and healthy instant vegetables. It's simple enough:

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

Crispy marinated with pepper

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

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

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

Marinated squash for the winter in pieces

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

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

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

Squash with eggplant

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

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

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

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

Vegetable recipe with tomatoes

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

To prepare 1 serving you will need:

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

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

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

Storage rules for conservation

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

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

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

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

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

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

Conclusion

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

In the beds, you can often find cute flattened and ribbed plates under large leaves. These are squash. They are used for decoration, but they have a slight popularity in our kitchen, and this is far from deserved. This vegetable came to Europe from America when Columbus discovered it, and in translation from French squash means “pie”.

Did you know? One cup of squash contains 38 calories, 43% of the daily value of vitamin C, 13% of folate, 5 g of fiber, as well as significant amounts of vitamin B6, magnesium, potassium and vitamin A.

Squash are “relatives” of squash, pumpkin, melon, cucumber, and you can cook many dishes from them in different ways: stew, bake, grill, preserve, pickle, etc. Small fruits are kept fresh for a short time, and ripe fruits can be stored for a long time at a temperature of about 0 ° C.

Among the variety of ways that can be made from squash, in particular, and prepared for the winter, there is a method that allows you to preserve a maximum of useful substances. This is the drying of the squash. You can dry the squash in the country and even in the apartment. Electric drying will also come in handy, which will make this process quick and not so laborious.

Where to dry:

• in the sun;
• in the oven;
• in an electric dryer.

This procedure is similar to drying zucchini. We select the fruits, wash, cut off the edges and stump on the sides. Cut into rings of medium thickness - up to 2-3 cm. For drying, both young and medium-sized fruits are suitable. You can dry ripe fruits too, but in such squash there will be hard seeds, and they must be removed.

Did you know? “Puplyata” is the name for young fruits of squash.

Put the patisson rings in one layer on parchment, a baking sheet or an electric drying container. If you decide to dry the squash in the sun, then you need to monitor the uniformity of drying "chips" by turning them over. In the oven, the process itself will take 6-8 hours. Dry at 50 ° C and with the oven door open. The process will take approximately this amount of time when using an electric dryer.

The resulting chips must be stored in cloth bags that have been previously washed in saline. This will prevent moths and other bugs from appearing.

If you decide to try to prepare the squash for the winter, but don't want to mess with cans, cooking and rolling, try freezing the squash. Frozen squash can be stored for up to 10 months

Minimal processing will save you not only time and nerves, but also ensure the maximum content of nutrients in the squash. Small fruits are suitable for freezing. We wash them thoroughly, cut them at the edges by 1-2 cm. You can freeze whole fruits or cut them into rings. Before freezing, the vegetables are blanched for about 4-6 minutes.

Then the blanched squash is dipped in ice water. Such a contrasting technique will allow the pulp not to disintegrate. Before you put the squash in bags for freezing, they must be dried on a towel or paper. You can freeze the squash by spreading it out on a board or pallet in one layer in case we freeze whole, or using zip bags for squash, cut into rings. Frozen squash can be stored for up to 10 months, that is, it will definitely be enough until the next harvest.

Surely you at least once in your life salted something, well, for example, cucumbers, then you can easily pickle the squash. The whole essence of the process lies in the preparation of the brine and the squash themselves. You can salt the squash themselves or add more vegetables to them, which will pleasantly diversify the taste of pickles. Salted squash for the winter can be made both in barrels and in cans, the latter fact will greatly delight those who would like to make salted squash in their apartment.

For salting, we select young, medium-sized and immature fruits. Wash them thoroughly, cut them off at the edges. Pierce the fruit in several places with a toothpick. Next, we put them in jars. When salting squash, you can add, in addition to the basic bay leaves, a couple of black peppercorns, garlic, and currant leaves, cherries, celery, horseradish (both roots and leaves), dill, parsley. For a more pronounced acidity, you can add a little citric acid to the jars.

Small cucumbers, tomatoes and sweet peppers will look great in jars of squash. Decide for yourself, and let your imagination be inexhaustible. We put the squash in rows in jars or other container, pressing them tightly to each other. We shift the fruits with herbs and add spices. Next, fill in everything with brine. Cooking brine at the rate of 1 liter of water 2 tbsp. tablespoons of salt, 1 teaspoon of citric acid. Someone adds table vinegar instead of citric acid.

Boil the brine, let it cool and only then pour the squash with it. If you decide to salt in a large container (an enamel pan is suitable), then, before pouring the brine over the vegetables, they are covered with oppression (you need to take something heavy: dumbbells, weights, even a bucket of water will do) and then pour in the brine.

If you are salting squash in jars, then you need to fill in a new brine every day. In this case, vegetables should always be covered with brine on top. After about a week, you will receive salted squash, ready to eat. Now you can put the lid on the jars and put them in a cool place.

Pickled squash recipes

When the question arises of how to diversify dishes from squash for the winter, then among the options for harvesting squash, such a method as pickling is successful. You can marinate the squash exclusively yourself, without adding other ingredients, or experiment and add different vegetables, and we will get an assortment, or different spicy herbs to set off the taste.

Well, the taste of pickled squash for the winter depends on the marinade itself. There is a mandatory basic set of ingredients for the marinade. – salt, sugar. Vinegar can be added to taste and desire. As for spices, here, in addition to standard parsley, dill, celery, horseradish, onion, garlic, pepper, you can also add mustard seeds, cloves, cinnamon, mint, tarragon, etc.

Having marinated the squash, you will never be disappointed, but with pleasure you will open the next jar.

In order to marinate the squash, we need the following ingredients per liter jar:

• whole squash - 500 g;
• marinade - 400 g;
• horseradish leaves - 2 g;
• dill - 50 g;
• celery and parsley leaves - 4 g;
• capsicum red hot pepper - 1 piece;
• bay leaf - 1 pc .;
• garlic - 1 clove.

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

Wash small squash, cut, dry and blanch in boiling water for 5 minutes. Then we take it out and put it in cold water with ice. By the way, squash can be made pickled in pieces if you have large enough fruits.

Cooking the marinade:

We boil 1 liter of water, add salt, sugar, pepper there. Possible spices in a jar are cinnamon, cloves, allspice and black hot peppers, garlic, horseradish, herbs or parsley roots, celery. Pour in vinegar and remove from heat. We prepare the greens: wash, cut. Don't forget about spices. Put spices and herbs in the washed sterilized jars on the bottom. We put the squash tightly. Fill with hot marinade, cover and sterilize. Then we roll up and set to cool.

Important! Try to cool the pickled squash as quickly as possible, since with prolonged cooling, they lose their taste, the pulp becomes flabby, soft.

Store pickled squash at room temperature. You can eat it in two months. But remember, the longer the squash is infused in jars, the tastier they are.

When pickling squash, you can experiment by preparing a vegetable platter with a variety of vegetables from your garden. In the assortment, you can put carrots, bell peppers, cucumbers, zucchini, onions, cherry tomatoes, cauliflower, broccoli to the squash. From spices to a jar, you can add garlic, horseradish root, celery, parsley, dill, parsley, bay leaf, peppercorns, cloves.

For the marinade, take water, salt, sugar and vinegar. Here are the proportions per liter jar: 1/2 squash, 1 onion, 4 cloves of garlic, 1/2 carrots, 1 large thick-walled bell pepper, 5-7 small cucumbers, 5-7 cherry tomatoes, 1 young squash, 10 black peppercorns, 2 bay leaves, 3 carnation buds, 2 tbsp. l. salt, 4 tbsp. l. sugar, ½ cup 5% vinegar

We wash all the vegetables, cut them as we like: something into slices, something into circles, something into strips. Put herbs, spices, salt, sugar on the bottom of the jar. Then all the vegetables come. They can be laid out in layers or mixed. Pour boiling water over everything, sterilize. Close the lid and put to cool.

In order to marinate squash with mint, you need to prepare everything, as for marinated squash. But add a couple of sprigs of mint to the mixture of greens. Mint will add a special pleasant flavor to pickled squash.

Did you know? There is a lot of lecithin in the seeds of squash (430 mg), the same amount as in chicken eggs.

For pickling, you can take young small fruits or cut large ones. Take whole fruits for pickling - they look more aesthetically pleasing on a plate. Rinse well, trim around the edges and blanch for 5-8 minutes. We take it out of boiling water, put it on a paper towel. We put them tightly in sterilized jars, putting herbs, spices, mint on the bottom. Herbs and spices are all those you would normally use for rolling and marinating. Fill the jars with marinade, which has been boiled and cooled to 80 ° C.

For the marinade, take 1 liter of water, 10 g of salt and 1/2 tsp. acetic acid 70%. Then we cover with nylon lids and send to a dry, dark place. After 2-3 weeks, squash can be eaten.

Canned squash recipes

Among the possible options for blanks, preserving squash for the winter is very popular.

In order to properly and efficiently roll up squash for the winter, there are several rules that must be followed:

• wash each fruit thoroughly;
• it is not necessary to peel the squash from the peel;
• dry the fruits on a towel or paper towel after washing;
• cut each fruit on both sides;
• blanch the squash before placing in jars for 5-7 minutes and then place in ice water;
• then blot again with a paper towel or cloth.

A great snack and nutritious decoration for your table - all these are canned squash. We cook the squash, put spices, garlic on the bottom of the jar, you can add greens if you wish (for example, horseradish will spice it up). We put the squash in sterilized jars. Add sugar, salt, vinegar and boiling water. We roll it up, turn it over, let it cool and send it to the shelf. For a liter jar, the number of squash is about 800 g.

For the marinade (for 1 liter of water):

• sugar - 1 tbsp. spoon;
• salt - 1 tbsp. a spoon with a hill;
• dried star anise - 2 colors;
• white pepper - 10 peas;
• caraway seeds - 0.5 tsp;
• bay leaf - 3-4 pcs.;
• garlic - 3-4 cloves;
• vinegar 70% - 1.5 tbsp. l.

When canning these vegetables, pay attention to the dressing and spices you add to the jars. Determine the proportion of squash and zucchini for one jar yourself: you can put everything in a jar in equal shares, you can give preference to something.

Per liter jar

• 4 tbsp. l. 5% vinegar;
• 1 onion head;
• 1 clove of garlic;
• 3 pcs. black peppercorns and clove inflorescences;
• 1 bay leaf;
• fresh herbs (dill, tarragon, basil, horseradish, parsley and celery).

To fill: for 1 liter of water - 2 tablespoons of salt, 1 tablespoon of sugar.

Pour vinegar into the bottom of the jar, put spices and herbs. Tightly place the squash and zucchini, which we have previously prepared and blanched. Fill with filling and sterilize for about 5 minutes. We remove, roll up and put, turning over, cool down.

Canned squash and cucumbers

This type of preservation of squash is similar to all the others, only the main ingredients here are squash and cucumbers. You can use the previous recipe or preserve this assortment the way you can cucumbers. For seaming, it is better to select fruits of medium size and ripeness, then they will be crispy and dense. Remember that we blanch the squash.

Among other things, excellent caviar with mushroom notes is obtained from the squash.

The basic set of ingredients for its preparation is as follows:

• squash - 3 kg;
• onions - 1 kg;
• carrots - 1 kg;
• tomatoes - 2 kg;
• vegetable oil - 250 ml;
• salt - 2 tbsp. l .;
• sugar - 4 tbsp. l .;
• table vinegar / apple cider - 2 tbsp. l .;
• celery root;
• garlic;
• parsley root;
• parsley, herbs.

Additionally, put tomato paste (if there are few tomatoes) in the caviar for a rich color and taste.

Caviar is prepared from squash in the same way as squash or eggplant. For caviar, both young fruits and sufficiently mature ones are suitable. If we take young squash, then it will be enough to wash and cut them on both sides. If you have ripe fruits or have scales on the peel, then such squash must be peeled, and the seeds must be removed from the inside, if they are large.

Cut squash into cubes and send to a saucepan or cauldron to stew, after adding vegetable oil there. Keep on fire for about one hour until the juice is gone. Meanwhile, chop the carrots, onions, celery and tomatoes. You can either cut into strips or dice or grate the carrots. Then we send onions and carrots to the squash. Simmer over medium heat, stir occasionally. This procedure takes about 10-15 minutes.

Then add tomatoes to a container with stewed vegetables and keep it on fire for 10-15 minutes. Next, we remove the vegetables from the heat and grind the mass with a blender or use a combine. Add salt, sugar and vinegar to the puree and cook over low heat for 30 minutes. Remember to stir. After preparing the caviar, we lay it out in jars, which were previously washed and sterilized, roll up and set to cool.

Squash salad recipes

Among the variety of possible blanks, you can make a squash salad for the winter. In winter, when there is an acute shortage of vitamins, bright and tasty salads from squash will not only save you time, but also give you warm memories of the summer. Cooking salads with squash is not difficult. You can add all the vegetables that you like to them, but a slightly mushroom aftertaste from the squash will add zest to any variation. Salad with peppers and tomatoes looks especially beautiful in jars, and assorted vegetables looks like colorful fireworks. Here are some proven recipes for squash.

And remember, when preparing salads, we sterilize the jars: you can simply pour over boiling water or soak the jars with salads for 10 to 15 minutes (depending on the size of the jar) in boiling water.

To fill 1 liter of water, you need to take:

• 50 g of 9% vinegar (you can choose less or more according to your taste);
• 3 g citric acid;
• 50 g sugar;
• 5 g of salt.

We will put spices and herbs in all salads in jars: bay leaf, black and allspice peppers, cloves, cinnamon, garlic, cherry and currant leaves, horseradish, both leaves and root, celery, parsley, dill, but without umbrellas.

You can delight your guests and loved ones with an unusual salad with squash, peppers and tomatoes. To prepare such a salad, we need: 2 kg of squash, 1 kg of sweet pepper, 1 kg of tomatoes, 50 g of garlic, spices, herbs, vinegar 9%.

Wash everything, dry it on a towel. Cut squash and peppers into cubes or strips, you can grate for Korean carrots. Cut the tomatoes into rings, or you can take small cherries and roll them whole in a salad. Pass the garlic through a press. We mix everything and let stand for 1-2.5 hours. Or we do not mix and then we will lay out our vegetables in layers in the jar. Then add salt, a little sprinkle with sunflower oil. Put spices in sterilized jars, then vegetables.

We add vinegar to each jar for 1 tsp. vinegar, fill the salad with hot brine. We set to sterilize: 0.5-liter - 25 minutes, 1-liter - 30 minutes. We roll it up, let it cool and put it on a shelf in a dark, cool place.

Squash salad with garlic and dill

This salad is an ideal snack and alternative to rolled zucchini or cucumbers. For cooking we need: 1kg squash, 0.5 heads of garlic, 25 g of salt, 25 g of sugar, 25 g of vegetable oil, 25 g of 9% vinegar, 1/2 bunch of dill and parsley.

Wash and peel the squash. Cut them into cubes. Wash the parsley and dill and chop finely. Cut the garlic into thin slices or pass through a press. Add herbs and garlic to the squash, mix. Add salt, sugar, vegetable oil, vinegar there. Stir and let stand for 2.5 hours. Place tightly in sterilized jars and set for 15 minutes (if we cook in half-liter jars) to sterilize.

Roll up and leave to cool.

For the assorted salad, select the smallest fruits to fit in the jar. Such a nuance will add aesthetics to your seaming, even on the shelf. You can put whole vegetables in jars or cut everything already. We take the necessary vegetables, that is, all those that you love, plus squash, herbs.

Ingredients per liter jar: 1/2 squash, 1 onion, 4 cloves of garlic, 1/2 carrots, 1 large thick-walled bell pepper, 5-7 small cucumbers, 5-7 cherry tomatoes, 1 young zucchini, black peppercorns, 1 bitter chilli, 2 bay leaves, 3 clove bud, dill, parsley, cilantro, celery, 2 tbsp. l. salt, 4 tbsp. l. sugar, 5 tbsp. l. vegetable oil, ½ cup 5% vinegar.

We cut the squash into slices, carrots - into rings, zucchini - into cubes, peppers and onions can be half rings or rings. Also squash and carrots can be grated for Korean carrots. Pass the garlic through a press, finely chop the greens. We mix all the vegetables, add spices, herbs, salt, pepper, sugar, oil, vinegar.

You can leave it to stand for a couple of hours, or you can immediately put it in jars. Place it tightly in jars and sterilize for 20 minutes from the moment it boils. Optionally, you can add broccoli or cauliflower to this salad.

There is another unusual way to prepare squash for the winter. – this is the preparation of compote. Compote can be cooked in the season of vegetables, or it can be cooked and rolled up for the winter to enjoy a healthy drink and surprise household members and guests.

Important! Select only small squash for compote, with a clean peel without spots. The skin on the fruit should have an even light green color.

To prepare the compote, you need to take 1 kg of squash, 1 kg of cherry plums, sugar and cloves (you can add your favorite spices - cinnamon, vanilla, star anise), this will diversify the taste of the compote and give it unique aromatic shades.

Sterilize the cans and lids before proceeding. Now you can wash cherry plum and squash, trim the stump and tail of squash. After washing, dry the cherry plums and squash a little, then put them in jars. First, we take the squash and place them on the bottom of the jar. Put the cherry plum on top. There are no special comments on the proportions, we just fill the jar to the middle with squash, and add two-thirds of cherry plum on top. We also add spices.

We fill it all with two glasses of sugar, pour boiling water. There are options when the contents of the jar are poured with syrup, which is also appropriate. We fill the jar to the very lid. Next, we put the cans on sterilization for about 20 minutes. Then we roll up the cans, turn them over, put them in a warm place, wrap them up. When they cool down, we take them to the cellar or put them in a dark, cool place.

Perhaps many will be surprised by the fact that even jam for the winter can be made from squash, although they can be enjoyed all year round. It looks good in the form of jam or jam. In order to make jam, take squash and sugar in a 1: 1 ratio.

But before that, we prepare the vegetables themselves:

• we cut the squash;
• remove the peel and seeds;
• cut the squash into cubes. You can use a special cutter or combine. The cubes must be large;
• soak in cold water for up to 5 hours;
• drain the liquid using a colander;
• we pass the soaked squash through a meat grinder. A blender can do this too.

With the preparation of the squash finished. Now we cook the syrup: we take sugar and water in a ratio of 1: 1/2, that is, pour 1 kg of sugar with half a liter of water. Bring to a boil, pour out the mass of the squash and cook, stirring until tender. It's another 40 minutes. You can check the readiness of the jam by dropping it on a saucer: it hasn't spread, which means it's ready.

Important! You need to skim off the foam on top of the jam, as it can negatively affect its taste.

Put the jam in the prepared jars and put it in the refrigerator after cooling.

If you want to add citrus notes to the squash jam, you can add the juice of one orange to the boiling mass and boil it all together for about 15 minutes. And if you add lemon pulp, you will not only make the jam taste expressive, but also extend its shelf life.

– not only beautiful, but also very tasty vegetable... It's very healthy and is essentially a versatile vegetable that can be cooked in a variety of ways. Squash fits perfectly into the everyday menu and looks good on the festive table. Incorporate it into your diet and enjoy a delicious variety of dishes every day.

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

Squash makes good preparations for the winter: they can be salted, pickled, rolled up in jars as caviar or salads. In addition to its 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 weight-watchers.

Ingredients for the recipe for squash for the winter:

At the first stage, you need to prepare vegetables: peel them (everything except bell pepper) and cut with a knife. Cut squash into thick enough plates - 1 cm, carrots - in circles, bell pepper - into four parts. Fry the onions until they acquire a golden color; fry the squash in another pan until they become soft. Fry the carrots with bell pepper separately until golden brown. Scroll carrots, bell peppers, onions, squash (prepared earlier), garlic, tomatoes, hot peppers, parsley, dill and spices through a meat grinder (as a nozzle - a grid with medium-sized holes). Next, you need to prepare the cans and lids for rolling: wash the cans and sterilize thoroughly (in the oven for about twenty minutes), also rinse and sterilize the lids. After scrolling the vegetables, season with salt, add apple cider vinegar, season with spices, bring to a boil and cook for five to seven minutes. Roll up the boiled caviar.

Caviar in a slow cooker

Ingredients:

First, sterilize the cans and lids. Next, prepare the vegetables. Peel squash, carrots, green peppers (only from seeds and core). Next, you need to cut vegetables: squash - medium cubes, carrots - into small slices, green pepper into 5-6 longitudinal parts. Wash the tomatoes and cut into slices.

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

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

Squash for the winter in Korean

Ingredients:

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

Squash marinated in pieces

Ingredients:

Rinse carrots and squash and cut into large circles or rings. Peel the garlic, prepare the cans for seaming (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 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 recipe for preparation

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. Rinse 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. Then 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 let the juice.

Sterilize the jars in advance and after 3 hours put well-pickled vegetables on them. Cover the jars with lids, put in warm water, which must be boiled. Then cook for ten minutes.

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

After a day, the cans can be removed to the place for storing the rolls for the winter.

Recipe for harvesting vegetables without vinegar

Ingredients for a recipe for a 3 liter can:

First, sterilize the banks. At the bottom of each of them, carefully lay out dill, currant and cherry leaves, horseradish, bay leaf and garlic.

Arrange 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 that, drain the water from all the cans into one large saucepan, add salt and sugar. Boil the brine and pour back into the jars. Then add acetylsalicylic and citric acid. Roll up lids, chop until acid dissolves. Then turn the cans over and keep warm. A great snack for the winter.