True gourmets claim that pickled squash and zucchini are no worse than the canned cucumbers we are used to. They store well, and the pricing policy for these crops at the height of the season is budget-friendly, so don’t miss the opportunity to pamper yourself and your loved ones with wonderful pickles.

The advantage of pickling squash is the ability to store zucchini both in oak barrels and glass containers. The most delicious crops will be those with dense pulp and thin skin and young seeds.

How to pickle squash

The most common way to pickle squash and zucchini

Before salting, wash the squash thoroughly; you can select a clean brush and use it only for washing vegetables. The top and stalk should be cut off.

In the selected container, line the bottom with dill, horseradish, parsley, put a little celery and currant leaves, then stack the resulting squash next to each other as tightly as possible. You can salt squash according to the same recipe as cucumbers, only double all the spices used in the recipe for squash. Fill everything with brine and you're done!

Recipe for pickling squash with spicy garlic and crunch

To pickle squash you will need:

Dill 90 g (good bunch)

Garlic 5 large cloves

Horseradish leaves 15 g (three leaves)

Cooking method

Sterilize glass containers. Select fresher, medium-sized squash, wash the vegetables thoroughly and trim the stalks. Place a third of the entire list of herbs and spices on the bottom of the jar, then place the squash on half the jar, then put another part of the herbs and another layer of vegetables up to the neck. Place the remaining greens tightly in the jar.

Fill the jars with pre-prepared brine. To make brine, you need to add 60 grams of salt to a liter of water. Close all jars with lids and leave at room temperature for ten days. After ten days, it is worth adding brine to all the jars so that they are completely covered with water.

How to pickle squash simply and tastefully

The advantage of this recipe lies in the exact proportions of all ingredients and the squash itself.

Squash two kg

Medium head of garlic

Water 1.5 liters

Salt 3 tablespoons

Horseradish 3 large leaves

Dill 1 bunch

Currant leaves 6 pcs

Black peppercorns 5 peas per jar

Cooking method

Take all the squash, wash thoroughly, cut into rings 3-4 cm wide. If your squash is small, you can cut them into half rings, so when serving they will always look beautiful and appetizing.

Place a few cloves of garlic, currant leaves, and dill on the bottom of each jar. Place the squash in the jars all the way to the top.

Prepare the brine: add salt and peppercorns to boiling water.

Fill all the jars with squash with brine and cover with lids, but do not close tightly and leave for 3 days.

On the 4th day, drain the brine and container and boil it again. Fill all the squash again and close the lids. Turn the jars upside down and wait until they cool. Store in a cool place and eat according to your mood.

Salted or pickled squash for the winter - for many people, hearing these words increases salivation. How to properly salt squash for the winter - you will need knowledge of recipes from experienced housewives, recommendations and step-by-step instructions for preparing preserves. Properly and efficiently prepared dishes will forever win a place on the holiday table.

Beginners often ask: is it necessary to soak squash before salting? Let’s answer simply: no, they are already soaked for a long period in brine.

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 are used in salads with many types of vegetables or pickled, but to do this you will have to cut them in half, remove the seeds and cut them into pieces. Overripe “bombs” are used to make preserves and jams;
• Young and tender skins are not cleaned before processing. The different colors of the peel and pulp give the pickling additional attractiveness;

• Unpeeled vegetables will need to be washed thoroughly using a brush or household sponge with a rough surface. This is the only way to remove all the dirt and soil;
• When cutting off the stalks, they try to cut off the pulp as little as possible. The maximum size of a circle is 20-30 millimeters. To do this, you have to lift the cap, lift it up and cut off a minimum of skin;
• After blanching all the parts for 6-8 minutes before preparing, you get a crispy crust. To prevent color change, zucchini and other vegetables are cooled in chilled water after blanching.

Important! Regardless of the recipes and cooking methods, in order for the pickles to be 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 cloves of garlic, roots and leaves of horseradish.

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

Preparing squash for the winter

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

Classic recipe for preparing squash

A simple but very tasty recipe. For preparation 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.

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

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

• loosely cover the neck with a plastic lid or gauze cloth 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 sealed with a lid. Plastic lids can be used. Then the snack is placed in the refrigerator, but this method is only suitable for quickly eating pickles.

Salted squash rings

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

Cooking steps:

• Vegetables are washed under running water, removing dirt and soil residues from hard-to-reach places. The squash is dipped in a container of boiling water for 3-5 minutes, cut into rings up to 15-20 millimeters thick, and laid out on a towel to dry.
• The jars 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, add 1 tablespoon of salt and aromatic peppercorns.

• Place squash and vegetables evenly almost to the top of the jars.
• Prepare brine in a saucepan with water, add salt to taste, bring it to a boil, stir until the salt is completely dissolved, fill all the containers with it. Cover with gauze napkins and set aside for 48 hours.
• Drain 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.
• The jars are hermetically sealed with metal lids. If you plan to quickly use the product, the cylinders are closed with nylon lids 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 into circles or slices. You can use medium-sized zucchini, but they will require cutting the vegetables into small pieces or packaging them in large containers or barrels. Before cutting, vegetables are blanched in boiling water, then immersed in cooled water.

Such squashes are easier to cut into pieces, their flesh becomes elastic and dense.

All other work is carried out similarly to the previous recipe, the sizes of the slices and the volume of the jars differ.

Recipe with apples

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

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

Preparation:

• apples and small vegetables are thoroughly washed under running water and all dirt is removed;
• Place the entire set of spices on the bottom of the jars and fill the jar tightly, 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 into the cellar with cool air. Here the snack is stored freely all winter. You will need to remove the foam and drain off the excess brine.

Cinnamon

This spice gives the product an unusual taste, but it is first recommended to try it from friends or buy it at the market. A snack for everyone. To prepare it prepare:

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

Cooking does not take much time:

• small-sized 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;
• The prepared brine is poured into the container, then it is drained, brought to a boil, and after pouring, the jars are closed with lids.

Without sterilization

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

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

For preparation:

• choose small, slightly unripe vegetables with dense pulp and delicate skin. The stalks are removed from them and pierced with a knitting needle in several places;
• Lay out the squash in layers, alternating them with herbs 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 throughout the cold period.

Squash like mushrooms

These vegetables have their own unique taste, which allows you to “disguise” them as pickled mushrooms. Such preparations are obtained with a delicate and unique taste of salted nigella. For preparation you will need:

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

Cooking steps:

• carrots and squash are cut into small squares;
• greens are finely chopped;
• combine and stir all the ingredients and pour vinegar into the pan;
• leave to marinate for 2-3 hours;
• spread the mixture evenly into 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 holiday table. To prepare, prepare and wash 3500 grams of small squash, remove the stem and cut into 4 parts. Prepare the marinade in a separate pan. To do this, add 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. Add table salt to taste.

Add vegetables to the boiling marinade and simmer 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

Prepare a set of ingredients:

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

Cooking steps:

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

Lightly salted squash in a bag

Knowing this recipe will help you get tasty and healthy quick-cooking vegetables. It's quite simple:

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

Crispy marinated with pepper

Preparation of this type of preparations for the winter is carried out in a short time and does not require much experience in preparing culinary delights:

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

• Prepare the marinade at the same time. To do this, add 4 teaspoons of coarse table salt, 200 grams of granulated sugar and a 100-gram shot of 9% table vinegar to a liter of water;
• the boiled brine is poured into jars and loosely covered with a metal lid;
• The 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.

Pickled squash for the winter in pieces

You need to pickle fresh vegetables in pieces according to a specific recipe:

• Place finely chopped parsley and dill, a piece of hot chili pepper, a few peas of allspice and 3-4 cloves of garlic on the bottom of the jars;
• if small squash are used, after washing them from dirt and soil, they are laid intact. Medium-sized vegetables are cut into circles, and then into 4 more pieces;
• put a saucepan with plenty of water on the fire and bring it to a boil; poured into jars;

• after the water has cooled a little, pour it into a separate pan and add salt and sugar 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;
• the containers are sterilized in a water bath for 10-15 minutes, then 1 tablespoon of 9% table vinegar is poured into each, and the jars are rolled up with steel lids.

Squash with eggplants

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

1. Peel the necessary vegetables and wash the entire set of ingredients under running water:

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

1. Squash, eggplants and carrots are cut into small squares, onions into thin rings. Small bell peppers are not chopped, just the tail is removed. Tomatoes are crushed; they are necessary for preparing tomatoes, in which vegetables are pickled.
2. Fill a large pan with vegetables in layers and add 200 grams of vegetable oil and granulated sugar and 100 grams of table salt.
3. Bring the salad to a boil and simmer over low heat for 60 minutes until the vegetables are soft and tender.
4. Garlic is added 10 minutes before the salad begins to be laid out in sterilized jars.
5. The jars are hermetically sealed with screw caps or rolled up with special machines. When turned upside down, they are wrapped in a blanket or blanket and left to cool gradually.

Vegetables with tomatoes recipe

Cooks recommend deliciously preparing squash with tomatoes for the winter. This vegetable platter will look beautiful on a festive winter table. The taste of ripe tomatoes complements the taste sensations of squash and bell pepper and makes the dish unforgettable and popular among housewives.

To prepare 1 serving you will need:

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

• The bottom of the jars is filled with spices to taste. Many housewives add a few buds of cloves to the traditional dill and black peppercorns. But this is not for everyone. Be sure to use citric acid (on the tip of a knife), 2 bay leaves, 3-4 medium-sized cloves of garlic;
• after the spices, add a layer of cucumbers, then diced squash, tomatoes and a small pod of hot pepper. The top of this pyramid is covered with black currant leaves;
• To prepare the brine, prepare a mixture based on 1 liter of water - 40-60 grams of granulated sugar and salt. Bring the brine to a boil, remove from heat and pour in 1 tablespoon of 9% vinegar;
• hot water is poured into jars and placed in a water bath to sterilize for 10-15 minutes. After this, the jars are rolled up with sterilized lids.

Important! All of the listed pickle recipes require following simple recommendations for storing preserves.

Preservation storage rules

Winter pickling, hermetically sealed with metal lids, can be stored freely in room conditions; there are no special requirements for its storage. The only thing you should pay attention to 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, put their contents in a bucket, and during the next harvesting season, prepare 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 explosion of jars during the warm season.

It is not recommended to place jars near microwaves, heating devices, ovens, or even near a refrigerator - operating equipment raises the temperature near the place where it is installed. 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, placed in wooden barrels, large glass or stainless steel containers.

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

Conclusion

Squash and zucchini are vegetables that allow you to prepare several delicious types of pickles for the whole winter without much time and effort. There are many recipes, the housewife will be able to choose ones that suit her family’s tastes, and every year delight her loved ones with delicious squash with a crispy skin and tender and juicy flesh.

Many housewives know how to pickle squash, and make pickling according to their own signature recipes. Often, when salting squash 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.

Squash are vegetables that are classified as a type of pumpkin. They are grown by many summer residents, those who appreciate the benefits of the vegetable and its good taste; (squash tastes like 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 pickled. The vegetable is perfect for pickling, it has its own special delicate taste, and on the table in winter it is a wonderful appetizer, and sometimes an excellent side dish for other dishes.

Today we will look at several basic rules for pickling squash. I have prepared three variations. three recipes for pickling these delicious vegetables - squash, which have such an interesting appearance in nature.

There is nothing complicated about how to pickle squash; all that remains is to understand the intricacies and secrets of the procedure itself. First of all, for pickling you need to choose young squash fruits - 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 hardened and after salting it will be quite soft. The taste of preservation turns out to be as bright and pleasant as possible. And more mature fruits are better divided into parts.

Important! I do not recommend using overripe vegetables. They no longer have the same taste, 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 off the peel from vegetables. It lends itself well to salting and will help preserve the excellent taste of canned foods. The only thing you need to do is wash the skin well using a brush.

The stalks, on the contrary, need to be removed. They do not affect the taste in any way and create an obstacle to the soaking of 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 in jars for the winter, I will indicate mandatory blanching. The blanching process will maintain the crunchy texture of the vegetable. Blanching is exposing vegetables to boiling water for 5-10 minutes. The squash can simply be doused with boiling water or placed in a container of boiling water. Then you need to dip the vegetables in cold water. This way they will maintain a beautiful skin color.

How to pickle squash: popular recipes

Let's consider the classic 1st option of salting. 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 special difficulties. For two 1.5 liter jars you will need approximately 2 kg of squash.

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

After the specified period has expired, you need to drain the brine from the jars, boil it and refill it into the container. Now you can roll up the lids. This recipe is suitable for anyone who is interested in how to deliciously pickle squash to get excellent homemade preserves. In winter, it can be used to prepare pickle salads, which will be an excellent addition to all main courses. Also, such preparations will not interfere with the festive table and will delight guests with excellent taste.

Another option for pickling squash with the addition of cucumbers

If you want to diversify your preservation (you can’t just salt squash), then pickle the squash and cucumbers. These vegetables go well when pickled and complement each other in 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 (prepared preserves).

The salting sequence here is:
Wash the vegetables. The squash should be kept in boiling water for 5-7 minutes;
Distribute spices into 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 place cucumbers and squash into 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 nylon lid. Keep the container for 2 days in a dark place;
Pour the brine into a saucepan, boil, and pour into jars again. After 5 min. repeat the procedure, then again;
After completing the third fill, you can begin sterilization, which will take 20 minutes;
roll up the lids of the jars.

If you are interested in how to quickly pickle squash so that you can eat them in the near future, that is, make lightly salted squash. Then it will be necessary to reduce the frequency of brine boiling procedures. Sometimes you don’t even have to put lids on containers. But when vegetables are being prepared for the winter, it is important to ensure that the preservation is of high quality and lasts until the allotted time.

3rd option for salting squash (option with zucchini)

Now let’s look at another recipe for variety, 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 pickling; by the way, you can also use zucchini. In fact, the salting procedure will differ little from other recipes. The only difference is 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 size (if large - in pieces, and small ones can be left whole);
Place vegetables in jars in layers - alternating vegetables, a layer of squash and a layer of zucchini;
Place a smaller layer of spices between them. This could 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 boiling brine into jars;
Leave for a couple of hours;
Drain the brine, boil and pour into the container again;
Roll up the jars with lids.

These step-by-step recipes will help you pickle squash beautifully and efficiently. I think you won’t have any difficulties in salting and everything will work out well. In these recipes, I clearly, step by step, described in what form and how the vegetables are placed, in what proportion the layer of spices should be made. You can also pickle squash in combination with other suitable vegetables (except for those listed in the recipes) use the vegetables that you love (you can make such an assortment of salted vegetables) and it will also be very tasty.

The site also has instructions on how to marinate or pickle various vegetables. Everyone can choose pickle recipes to suit their own taste; some like it spicier, some like it milder or have a more spicy taste. The main thing is to carry out all the steps accurately and correctly so that the preservation can be preserved until winter and can delight you with excellent taste on your table.

Summer culinary joys 17.08.2018

Hello, dear readers of Irina’s blog! It’s good in the summer - the bright sun is shining, warm water in rivers and lakes, and many, many fresh vegetables and fruits. Some have a dacha, and most have to buy everything at the market. But still, local vegetables and fruits are much healthier than those brought to supermarkets.

We have a village very close, so every morning there is an abundance of vegetables at the market. That's where we usually do our shopping. And then we cook something tasty and healthy.

Today my story will be about squash. For some reason they are rarely grown in our area. Personally, I like them better than zucchini, fortunately my mother-in-law plants them every year. And then we fry them, make pancakes and caviar out of them, and also marinate them. For example, here is this recipe for a quick snack. It is suitable for both a festive table and a regular dinner. Here is my recipe with step by step photos.

How to cook pickled squash

Ingredients:

squash - 4 small or 2 medium,
sugar, salt, vinegar - a teaspoon,
greens and garlic.

Squash can be safely replaced with zucchini, regular or zucchini (it always turns out delicious). One medium sized zucchini is enough. The appetizer can be prepared immediately after lunch or a little later, and then it will be fresh for dinner.

So let's get started. Grate the squash or finely chop it into slices. Whichever is more convenient for you. It's faster for me to cut, but with a grater the slices come out thinner.

Finely chop the greens and garlic or chop them in another way. You can use whatever greens you like. And I prefer dill and parsley. And I love garlic much more than onions.

Place all the ingredients in a small bowl, add a teaspoon each of salt, sugar and vinegar.

And then mix everything well. And we leave it. After a while, the vegetables will release their juice and then become saturated with the improvised marinade.

Stir our mixture from time to time. I just shake the bowl off, right in the bag.

It’s ready in an hour if the vegetables have been grated, or in 2 if they’ve been chopped. But you can try it earlier, if you like it, put it in the refrigerator until dinner. Or we eat it right away.

Of course, the snack contains vinegar, so it’s not for everyone, but we all really like it. Especially when everyone has already eaten their fill of fried zucchini and squash. But eating it raw is healthy, but not very tasty. That's why we marinate.

Try it too!

Sincerely, Olga Shevtsova, Kramatorsk.

I thank Olechka for the recipe and for her active participation in the competition! My dears, support Olechka’s competition work. Leave comments, click on the network buttons! And send your works.

You can find out how you can win chic tableware, edible spoons, health kits, wonderful books on cooking and healthy eating by clicking on the button below.

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For the sake of our souls, we will listen to you André Rieu – Chopin .’Etude nr. 3 in E-dur’ . What a wonderful performance.

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The choice of method for preparing supplies for the winter for most housewives is based on three “pillars”: simple, fast and tasty. It is with such recipes that we will begin to study various pickling options. So, all you need for every 2 kilos of tomatoes is: 100 grams of dill, 40 grams of celery, 5 large cloves of garlic and 3 horseradish leaves. We make the brine from a liter of water and 60 grams of salt.

Attention: it is better to take vegetables of the same size so that they are all equally salted.

So, we select the middle squash and wash them thoroughly in running water, after which we carefully cut off the stalks. We divide all plant components, except fruits, into 3 parts, one of which is immediately placed in small portions on the bottom of the jars. Place the squash on top in layers in the container, whole, without cutting. This way the jars should be half full. Next, divide another part of the seasonings into portions and place them in jars on top of future pickles. Then vegetables follow again, almost to the very neck, and the last part of the greens is placed on top.

The brine is prepared quickly, so by the time the jars are filled, the salt will have already dissolved in the water. All that remains is to fill the containers, filling the space between the tightly packed squash. Then we put the jars away for 10 days in a dark place, possibly at room temperature. After the main salting phase is completed, the level of brine in the jars will drop slightly due to evaporation and saturation of vegetables with salt. Therefore, we dissolve another small amount of salt in water in the same proportion and add it to the container, then close the lids tightly and put it in the refrigerator, or, if frost has already set in, in a cold cellar.

The second recipe, although similar to the previous one, is a little more complicated and requires many more ingredients, but the result will be stored all winter in almost any conditions. Again we focus on 2 kilograms of squash, but this time we will need a whole head of garlic (medium size), 3 large leaves of horseradish, 6 currant leaves, 1 bunch of onions and black pepper. For brine, take 3 tablespoons of salt per one and a half liter of water.

Vegetables need to be washed, then peeled and cut into thick rings. At the same time, set the water to boil, and when it warms up, throw salt into it. In the meantime, we begin to place 3-4 cloves of garlic, a couple of currant leaves, half a leaf of horseradish and several sprigs of dill into sterilized jars. Place slices of squash on top in layers almost up to the neck. Fill the containers with hot brine and cover with lids without sealing tightly. Keep the jars in a cool, dark place for 3 days, then pour the brine into a saucepan and bring to a boil. We fill the containers again with salted liquid, roll them up for the winter and place them upside down.

Attention: pickling squash in jars should not be allowed to cool for a long time, otherwise the vegetables will become soggy. You need to cool the container as quickly as possible, but so that the twists do not burst.

Making salty squash salads

It is not at all necessary to prepare whole vegetables; you can pre-cut them into slices or small slices. The end result is a wonderful salad, only canned. It is this type of twists for the winter that will be discussed further. The first recipe will require you to have the following products: for 2 kilos of squash - a kilo of sweet bell peppers and the same amount of tomatoes. You will also need 50 grams of garlic cloves and a dozen peas of black and allspice (equal parts), several bay leaves, cloves, cinnamon, as well as currant and cherry leaves.

First of all, we fill the pan with water, for every 2 kilos of squash - 1 liter. We wait until it boils and at the same time wash the squash with tomatoes and peppers, remove the stalks from them, and also peel the garlic and divide the head into cloves. Then we cut the vegetables, peppers and squash into small pieces, and tomatoes into circles. When the water boils, throw 35 grams of salt and 50 grams of sugar into the pan for each liter, as well as citric acid, picking up a little on the tip of a teaspoon.

Next, put seasonings, herbs and spices in sterilized jars, and on top a layer of tomatoes for a third of the jar and the rest of the space with chopped vegetables, with which we mix the garlic pressed through a crush. Add a teaspoon of vinegar to each container, then pour hot brine over our salad. Now we put the jars in a wide pan to pasteurize. If half-liter containers are used for twisting, then for 25 minutes, liter containers - for half an hour. At the same time, boil the lids with which we close the workpieces.

The recipe for pickling cabbage and squash for the winter promises a very tasty result. We take vegetables by weight 1:1 and rinse them under cold running water. Finely chop the cabbage into short and narrow ribbons, cut the squash into slices. Place the resulting semblance of salad in a saucepan and sprinkle with salt, 2 tablespoons is enough if you took a kilogram of both vegetables. At the same time, boil water and pour into it 1 tablespoon of salt for the same volume of food, as well as one and a half tablespoons of sugar and vegetable oil.

Salting should last at least 3 hours, then transfer the cuttings to pre-sterilized jars. When our brine boils, turn off the gas and pour a little 9% vinegar into the pan, as much as you see fit, and then fill the container with the workpiece, leaving about a centimeter to the edge. Pour water into a wide saucepan, heat it and place the jars in the already warm one, then bring to a boil and pasteurize for 10 minutes. It is better to close with hot lids sterilized in boiling water.

Pickling squash with vegetables and fruits

The most common recipe that many housewives have is multi-component pickling with cucumbers and tomatoes. We'll start with the first option. For each liter jar you will need 450 grams of cucumbers (up to 10 centimeters long) and 150 grams of squash, as well as 400 milliliters of water. Don't forget about the spices and seasonings: several sprigs of dill and parsley, as well as 3 small leaves of horseradish, up to 4 cloves of garlic, 5 allspice peas and 2 tablespoons of salt. First wash vegetables and herbs under running water and remove the stalks.

Let the filling cook for 7-8 minutes, for which we dissolve the salt in the previously indicated amount of boiling water and throw horseradish leaves into it. We sterilize the jars over steam, after which we place garlic, herbs and peppercorns on their bottom. Then we lay the cucumbers and squash in layers and fill them with boiling brine. Next, you need to pour 1 tablespoon of 9% vinegar into each jar. Close the containers tightly with lids, then turn them upside down. If the squash needs to be cooled quickly, then the cucumbers must be infused for a long time in the heat, and since there are more of the latter, we wrap the jars with a blanket, leaving them for at least a day until they cool completely.

The twist with apples for the winter is very tasty; the fruits give the pickling an original taste and aroma. We will need half as many apples per kilogram of squash, preferably sweet and medium-sized ones. Be sure to check all the fruits for wormholes and bruises, only whole fruits are needed, cut the rest and send to. Also prepare about 40 grams of herbs (dill or parsley, a couple of sprigs can be combined), 3 cloves of garlic and a pod of hot pepper. We wash the fruits well under running water and remove the stalks from them, and rinse the green sprigs and cut them in half.

We make the brine: for the weight of fruit indicated in the recipe, you need to take 1 liter of water and, after heating it, add 60 grams of salt. At the same time, sterilize the jars and place herbs, garlic and pepper on the bottom. We cut the apples into 2 parts, removing the core, and cut the squash into quarters, carefully placing all this in layers in a glass container. We fill our preparations with boiling brine, then add a tablespoon of 7% vinegar to each jar and roll it up.

And finally, we offer a quick recipe for complex cucumbers and tomatoes (we estimate the quantity by eye, no more than 3 cucumbers, otherwise they will take up a lot of space). Wash the fruits and remove the stalks from them. We make the brine: put 40 grams of salt, 50 grams of sugar per liter of water, and also add a teaspoon of 9% vinegar after boiling for five minutes. At the bottom of sterilized 3-liter jars we put several peas of allspice, a couple of bay leaves, dill and parsley, a little citric acid, cinnamon and cloves (a pinch). Then we lay cucumbers, squash and tomatoes almost to the neck, place a few leaves of currants, cherries and oak. Fill with boiling solution, place the jars in a saucepan with water, pasteurize for 25 minutes and tighten.