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

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

Less light yellow squash are rich in vitamins of groups A and C, which whites cannot so much boast of.

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

In this article, we'll talk about how to cook pickled squash for the winter. Let's take a look at the best recipes.

Classic recipe

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

• Ordinary water - 1 liter;
• Young and small squash - 1.5 kg;
• Bitter pepper - 2 pcs;
• Garlic - 1/8 pieces;
• Bay leaves - 3 pcs;
• Dill greens - 1 bunch;
• Celery greens (not stems) - 1 bunch;
• Parsley greens - 1 bunch;
• Vinegar 9% - 100 ml;
• Rock salt without iodine content - 70 g;
• You can use any greens at your discretion.

How to pickle squash with the classical method? First, pour water into a saucepan and put it on the fire, waiting for it to boil.

But when the water is only slightly warmed up, you need to add rock salt to it. You can put pre-washed squash in the resulting solution and leave to cook for 7 minutes.

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

It is necessary to complete the used greens in the banks, and only put the squash on top. The solution that was used for cooking vegetables should be diluted with vinegar and left to simmer. The finished mixture can be poured into jars.

After carefully twisting the dishes, you need to put them to sterilize in a large pan for 1/6 hour. Jars should be removed only with protected hands. It remains only to roll them up and put them upside down to cool.

Crispy squash marinated for the winter

For a crunchier marinated squash dish, you can use this vegetable recipe. Greens, again, can be selected at your own discretion, the main thing is not to overdo it.

The ingredients for the recipe will indicate a wide range of herbs, from which you need to choose the one used to taste. So, for pickling you will need:

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

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

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

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

How to pickle squash with cucumbers

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

To prepare such an assortment, you need:

• Ordinary water - 2 liters;
• Large cucumbers - 2.5 kg;
• Squash - 1 kg;
• Garlic - 2/8 pcs;
• Allspice peas - 8-10 pcs;
• Black peppercorns - up to 10 pcs;
• Dill umbrellas - 2-3 pcs;
• Bay leaves - 5 pcs;
• Granulated sugar - 50 g;
• Salt - 50 g;
• Vinegar essence - 1 tsp

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

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

The bottom of the pre-sterilized jars must be covered with herbs and peppercorns. It is imperative to distribute them evenly between the banks used. Put cucumbers on top, and the next layer - squash.

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

The brine in the jars can then be poured back into the pot. Better to do that procedure with perforated lids. Boil the brine for five minutes.

Distribute the essence between the jars, adding a teaspoon to one, and then dilute with the still-hot liquid prepared. It remains only to finally sterilize the banks. To do this, put them in boiling water and keep for ½ hour. Remove the cans with a special tool, let cool.

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

"Assorted" in jars for the winter

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

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

Let's consider the recipe for making pickled squash "Assorted" for the winter in detail point by point.

You will need large squash, they and the cucumbers should be left overnight. Then cut the squash and immerse in boiling water for 7 minutes. Remove with a colander and place under running ice water from the tap.

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

Sprinkle with salt on top, add vinegar and pour boiling water over. It remains only to sterilize the dishes in boiling water for 1/6 hour and tighten.

Tips for hostesses

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

1. They are pickled only when young, because the old ones turn out to be hard;
2. The best size for pickling is up to 5 cm in diameter;
3. The slices of chopped vegetables should be the same;
4. It is not necessary to peel the leading vegetables from the skin;
5. It is important not to forget to cut off the stalks from the vegetables.

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

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

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

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

This vegetable is a close relative of squash and pumpkin, and needless to say, what excellent taste this representative of squash crops has?

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

If this vegetable grows in your garden, then be sure to take note of the golden recipes for blanks from squash for the winter, which will be described below with illustrative photos.

Pickled squash

You need to prepare:

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

For the marinade:

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

How to prepare such blanks from squash for the winter:

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

Canned with cherry tomatoes

We need:

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

Marinade ingredients:

• A tablespoon of granulated sugar;
• Table salt - 50 grams;
• 2 dried star anise flowers;
• 10 peas of white pepper;
• Caraway seeds - 0.5 tsp;
• Lavrushka - 3-4 pieces;
• Garlic - 3-4 cloves;
• 1.5 large spoons of 70% vinegar.

The procedure for preparing blanks of squash with cherry for the winter:

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

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

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

Not sure how to prepare zucchini with Chili ketchup for the winter? Our culinary experts will come to your aid. Follow the instructions!

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

We need to prepare the following:

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

How to cook squash caviar for the winter:

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

Garlic salad in jars

What ingredients are required:

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

We start preparing squash salad for the winter:

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

Harvesting squash for the winter without sterilization

What needs to be prepared:

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

How to cook:

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

In order for the squash to be crispy, add a few acetyl tablets before tightening the lids.

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

Be sure to add herbs and herbs for variety and flavor.

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

Squash blanks for the winter will help diversify the everyday menu. These appetizers go well with any meal. They will make your favorite treats taste much better and more varied. Don't postpone cooking them until later, it's better to do them now!

Squash (dish pumpkin) is an annual herb of the pumpkin family. Squash are used in the same way as zucchini: boiled, fried, pickled. They are very healthy and tasty.

In our family, both zucchini and squash are planted in the country. But it is the squash that we harvest for the winter for future use, and they turn out to be very tasty, and are excellently used as a salad or snack. Today's recipe for making pickled squash has been living in our family for many years. If my mother or I do not pickle them, then the squash simply didn’t get ugly - it’s always very sad. After all, it is this workpiece that is eaten very first. Prepare marinated squash and I think this easy but very tasty recipe will "heal" in your kitchen too ...

Would need:

(from the specified amount of ingredients, approximately 2 jars with a volume of 0.5 - 0.7 liters are obtained.)

• Squash (as well as squash) - the amount depends on how much you have harvested. Today the first fruits of squash and very young squash were removed from the bush) - 3 squash and 6-8 very small, young squash.
• Onions - I have large onions - 3-4 pcs.
• Greens - parsley (I also use cilantro greens) - 1 bunch.
• Garlic - 1 b. 2-4 cloves - 6-8 cloves in total.
• Allspice peas - 2-4 peas per jar (to taste).
• Bay leaf - 1-2 per jar (to taste).
• Water - 1-1.2 l. - for 2 jars.
• Salt - 2 tablespoons - for 1 liter. water.
• Sugar - 1-2 tablespoons - for 1 liter. water.
• Vinegar 70% - 1/2 tsp each.

How to cook pickled squash and zucchini for the winter:

First of all, we need to prepare all the vegetables and spices. Wash the zucchini thoroughly, cut off the tails, peel the onions and garlic. Jars with lids, in which we will put vegetables, thoroughly wash and sterilize.
In the finished processed jars, put onion chopped into large rings on the bottom, add garlic cloves, bay leaves and allspice.
Next comes fresh parsley. I also had young cilantro greens. We use it at will. The recipe uses only parsley.
On top of the greens and onions, we begin to lay whole or cut (if very large) squash and you can add zucchini (also whole, or if they are very large, then cut slices). I put very small squash and zucchini whole, and I cut larger zucchini into slices.
Add brine to the packed jars. To do this, we first boil water, add salt and sugar. This pickle is exactly the same as we prepare the filling for pickling cucumbers. But someone adds 2 tablespoons to the brine. salt and 1 tbsp. sugar per liter. water. someone does it in a 1: 1 ratio. Make the pickle to your taste - as you like. We begin to pour the finished boiling brine into jars.
It's okay if the poured vegetables are slightly pushed up from the cans. They will soften and compact tightly into the jar. We soak the jars with hot brine for about 15-20 minutes, then pour the brine into a saucepan, bring it to a boil again.
Then fill the squash and zucchini with boiling brine for the second time.
We put the filled jars to sterilize for 20-25 minutes.
To do this, we place the cans in a pan with water (the water should reach the shoulders of the can) and, after bringing to a boil, sterilize the workpiece for the specified time.
After sterilization, add vinegar and roll up the jars with turnkey lids, or, like me, just seal them with screw caps. It is very comfortable.
We leave the finished twists until they cool completely (turning over onto the lid) and you can cover the cans with a blanket on top. Believe me, not a single lover of zucchini and squash has been able to remain indifferent from this preparation. When we open a jar of these pickles, put squash, zucchini, onions and herbs on a portioned plate, sprinkle with mayonnaise (or sour cream) on top and serve.

PATISSONS AND WOODS MARINATED WITH CARROT

And today I closed the squash with zucchini - with the addition of carrots - yes, you heard right, I thought, why not add other vegetables to this preparation? And now - such a twist came out for me.

I think it will be very tasty, let's try ...

And again I closed several jars of delicious squash: today extremely tender, young squash went into the jars. These are the jars I got again:

AND PLEASANT APPETIT TO ALL!

Patisson, like a sponge, is able to absorb the taste of spices and vegetables pickled with them. Therefore, it is imperative to experiment and make pickled squash for the winter in combination with other components. They can be closed not only in their pure form with spices, but also combined with cucumbers, zucchini, carrots, sweet and bitter peppers, and other ingredients. Many believe that the squash is a vegetable marrow. He only got the taste from the vegetable marrow. It is actually a kind of pumpkin. Unusual appearance gives the workpiece a spice and originality.

About the beneficial properties of squash

Before asking the question: "How to pickle squash for the winter?", You need to understand their need in general. Unusually beautiful outlines and a distant association with UFOs, brings this vegetable to the first stages of popularity in cooking, and especially in canning. But it is not only attractive from the outside, its useful properties are no worse than external beauty. The presence of beneficial trace elements, improves human vision, liver function. Dietary fiber helps to get rid of excess cholesterol. The abundance of fiber normalizes bowel function, prevents various disruptions. Squash seeds fight excess salts in the body and get rid of gout.

The pleasantly yellow vegetable contains vitamins - A, B, C, PP, minerals - iron, potassium, magnesium, sodium. All these useful substances are contained for a short time. 12 days after flowering, the squash loses its advantages and is no longer suitable for human consumption. Such fruits are considered to be overripe and sent for animal feed.

The vegetable in question is recommended for use with meat. Pickled squash are most suitable for protein products, the recipe of which will give a detailed description of how to make a tasty addition to meat dishes. This tandem is useful for people with problematic gallbladder, liver, stomach ulcer. For dieters, squash is a necessary element in the diet, because it fights waste and obesity.

In cooking, you can salt, pickle, preserve for the winter, make jam and add to salads. For provisions, you need to take only young vegetables with a thin skin. They will be ready in a month, regardless of how the conservation is stored, under a nylon lid or under a tin can. Without waiting for winter, you can uncork a jar of pickles and enjoy the result.

Whole marinated squash

You can get the sour-salty taste of the food if you follow the step-by-step recipe with pictures of marinating squash. It will take 1 kg of squash, which will take 1 liter of water to prepare the brine.

Pickling:

Pickled squash should be stored in the refrigerator so that they do not turn sour.

Pickled squash in pieces

If you have too ripe and hard vegetables on hand, pickled squash for the winter in pieces will come in handy. This will require 4 pieces of large squash and one carrot.

Pickling:

Marinated squash in spicy sauce

For cooking, you will need about 300 grams of squash, which will be immersed in a 0.5 liter jar. Among the ingredients there will also be red pepper, the amount of which is regulated according to your preferences. The recipe uses apple cider vinegar.

Canning:

Pickled squash with cucumbers

Combining squash with cucumbers is a great idea. The food turns out to be not only aesthetically beautiful, but also tasty. Pickled squash with cucumbers have a sweet taste and are stored for a long time under a tin lid. The recipe will need 1 kg of squash and 1 kg. These ingredients will fit in a 3 liter jar. It all depends on the size of the vegetables.

Pickling:

Marinated squash with zucchini

To make marinated squash and squash for the winter, you need a 1.5 liter jar, which will take 0.5 kg of squash and 0.5 kg of squash. The main ingredients are diluted with two pieces of carrots and, the same amount, sweet pepper is added. Do not skimp, add onions.

Pickling:

Pickled squash with tomatoes

Squash with tomatoes marinated for the winter are not very spicy and slightly sweet. To implement this recipe, we take a 3-liter jar, which we will fill with 1 kg of squash and 1 kg of tomato.

Pickling:

For piquancy, you can add several blackberry berries to the recipe, which you need to hold in boiling water for 10 minutes before adding to the jar.

By preserving vegetables, we hope to get lightning-fast results, and not just the result, but tasty and rich. Pickled squash according to instant recipes will help to cope with this task. In fact, pickling vegetables of the pumpkin family quickly is not difficult. First, the squash must be cut into pieces. Thus, the marinade will be able to saturate the vegetable faster. For greater reliability, it is advisable to boil the squash together with the brine. And finally, in no case skip the blanching procedure. Bon appetit and delicious pickled squash to you!

Foreword

From squash, dishes are prepared similarly to marrow - they are boiled, stewed, fried and canned. However, they are much tastier and healthier than the latter. Pickled squash received special recognition - they taste great and look very impressive on the table.

General rules for the preparation of pickled squash

Patissons are pickled for the winter not only separately, but also in combination with other vegetables: cucumbers, zucchini, peppers, tomatoes, cabbage, eggplants. Moreover, you can cook both a simple assortment, with only one kind of vegetable, or a complex one, when several other types of crops are preserved along with the squash. It makes no sense to argue about in what combination the preparations for the winter are more tasty. You can cook according to any recipe, and this will be what is called a win-win option.

Although, of course, everyone has their own preferences - it's a matter of taste. The main condition for the preparation of delicious pickled squash for the winter is to choose them correctly and process them before canning. And the choice of the recipe and the exact (or with a creative approach) adherence to it are in the last place. Young medium-sized squash are considered the most suitable and most delicious - they have less hard and thick skin, denser and more delicate pulp and much more vitamins and useful microelements.

Vegetables 4–5 cm in size are ideal for cooking for the winter. Patissons over 7 cm will no longer crawl through the neck of a standard jar, and they will have to be cut: not very large - into equal slices, but large - into equal pieces. It should be noted right away that the taste of the finished product will not be affected by this, but the vitamin component of the squash, in contrast to the whole pickled ones, will significantly decrease.

In addition, a vegetable cut into pieces will lose its original natural external beauty of an "alien guest".

The size of the slices of crushed patisson should be as large as possible, but in order to fit into the neck of the jar. Before pickling, the selected squash is washed well, and then the stalk is cut off from them, while grabbing part of the pulp, but not more than 1 cm. Large ones are cut as recommended above. Then the squash must be blanched for 5 minutes in boiling water, and then immediately cooled under a cool stream - otherwise they will become too soft.

If you are planning to cook assorted, other necessary vegetables are also washed. The peppers can be left intact, chopped and peeled, or just stalk and remove the seeds. When preserving squash, as in the case of other preparations for the winter, carefully washed and then sterilized jars and lids are used. After pouring the marinade, the vegetables in the container, if provided by the recipe, are sterilized, covered with lids, and then rolled up or immediately closed. Then the jars are left to cool upside down, wrapped in something dense and warm.

When their temperature equals room temperature, they are taken out for storage in a designated cool place. It is worth noting that any recipe with sterilization of squash can be performed without this final heat treatment, by doing only hot pouring - this will significantly save time, and also preserve most of the vitamins and minerals in the final product. If in the process of processing and harvesting vegetables for the winter, the rules of hygiene and cooking technology were observed, then the squash will be stored no worse.

How to cook small squash

Many connoisseurs of pickled squash do not like to mix them with other vegetables when canning, preferring to cook and consume this product, so to speak, in its pure form. This recipe is from them and for them. You will need:

• small squash - 2 kg;
• bitter pepper (pods) - 3 pcs;
• garlic (heads) - 1 pc;
• bay leaf (medium) - 4 pcs;
• fresh dill and parsley (twigs) - 5 pcs each;
• celery greens (twigs) - 3 pcs;
• horseradish (leaves) - 1 pc;
• cherry leaves - 7 pcs;
• vinegar 9% - 120 ml.

To prepare a decoction for pouring you will need: 100 g of non-iodized salt; 1.5 liters of water. Blanch the prepared squash for 3 minutes, and then cool. We put spices and herbs in jars, then squash. Pour hot marinade into containers: heat water with dissolved salt to a boil; add vinegar to it; pour the resulting solution into vegetables. After that, we sterilize the squash for 10 minutes.

Simple platter - with peppers, tomatoes or cucumbers

Squash is always popular. You can prepare this simple assortment according to the proposed recipe, calculated for a 3-liter container. We take:

• squash - 2 kg;
• sweet pepper (pods) - 3-4 pcs;
• bitter pepper (pods) - 1 pc (small or half);
• allspice and black pepper (peas) - 5 pcs each;
• bay leaf (medium) - 3 pcs;
• dill (umbrellas) - 2 pcs;
• parsley and dill (in bunches) - 1 pc.

To prepare the marinade, you will need: 150 g of granulated sugar; 100 g of non-iodized salt; 100 g vinegar 9%; 1.5 liters of water. We spread half of the spices, herbs and hot pepper on the bottom of the container. We fill the jar with prepared squash and bell peppers. Then put the remaining herbs, spices and hot peppers on top.

Prepare the marinade: dissolve salt and sugar in water; heat the brine to a boil and cook it for 2 minutes, and then remove it from the stove and pour vinegar into it; mix the resulting solution and leave it to brew for 2-3 minutes. Then pour the warm marinade into a container with vegetables. We sterilize the jar for 40 minutes, covering it with a lid.

Recipe for squash with cucumbers. To prepare two 2-liter jars of this assortment, you need to take:

• squash - 1 kg;
• cucumbers - 3 kg;
• garlic (cloves) - 14 pcs;
• allspice and black pepper (peas) - 10 pcs and 14 pcs, respectively;
• bay leaf (small and medium) - 6 pcs;
• dill (umbrellas) - 2 pcs.

For the marinade: 3 tablespoons of non-iodized salt and granulated sugar; 2 tsp 70% vinegar; 2 liters of water. Soak the washed cucumbers in cool water for about 7 hours, and then cut off their tails. After that, we put dill, lavrushka, garlic and pepper in equal shares on the bottom of all cans. Then fill the containers tightly with cucumbers, leaving room for the prepared squash, which we put on top.

Heat water with dissolved sugar and salt to a boil and immediately pour it into containers with vegetables. We cover the containers with lids and let them stand for 15–20 minutes. Pour the brine back into the pot, heat it to a boil again and pour it back into the jars. Add vinegar to the containers (1 teaspoon in each). After that, we sterilize the assortment for 30 minutes.

The recipe for pickled squash, designed for a 2-liter jar. To prepare this assortment, you need to take:

• squash - 1.5 kg;
• cherry tomatoes - 0.3 kg;
• garlic (cloves) - 4-5 pcs.

To prepare the marinade: 1 tablespoons of sugar and non-iodized salt; 2 dried star anise flowers; 8 white peppercorns; ½ teaspoon of cumin seeds; 4-5 medium bay leaves; 1.5 tbsp. tablespoons of vinegar 70%; 1 liter of water.

Put the prepared vegetables and garlic in a jar. In order not to crush the tomatoes, it is better to put them on top. Pour boiling water into the container. After waiting 10-15 minutes, pour the broth back into the pan, heat to a boil and return it back to the jar. Re-pouring the broth from vegetables into the pan, add all the ingredients for the marinade to it, with the exception of vinegar. Boil the resulting solution, pour it into containers with squash and add vinegar there, and then roll up the blank for the winter with a lid.