What to make from overgrown squash for the winter. Step-by-step description of preparing pickled squash for the winter

Patisson is a type of pumpkin that means “pie” in French. It is an excellent vegetable for dietary and baby food. The taste is reminiscent of zucchini, but more refined and delicate, slightly sweet, without a herbaceous aftertaste. Low-calorie squash, rich in useful to the body vitamins and microelements, perfect for everyday and holiday menu. Exists a large number of recipes for dishes and preserved squash.

Conservation

Both small and ripe fruits are suitable for preservation and will be an excellent appetizer for any side dish.

Caviar

Squash is an excellent raw material for cooking and preserving various caviar.

Caviar without tomato

Recipe:

• 3.6 kilograms of squash;
• 250 grams of onion;
• 30 grams of garlic;
• 20 grams of sugar;
• 25 grams of salt;
• 120 grams of 5% vinegar;
• 220 grams of sunflower oil.

Squash, cut into slices, is fried in sunflower oil. The onion is cut into half rings and fried. Chilled vegetables are passed through a meat grinder, sugar, salt, garlic, and vinegar are added. Pack the caviar into jars and sterilize half-liter jars for 75 minutes. After sterilization, the jars are sealed.

Caviar with mayonnaise

Recipe:

• 3 kilograms of squash;
• Half a kilogram of carrots, onions, bell peppers;
• 0.5 liters of mayonnaise;
• 0.5 liters of tomato paste;
• 0.5 cups sugar;
• 25 grams of salt;
• 70 grams of 9% vinegar.

Grate the squash and simmer in a thick-walled pan for 2 hours with mayonnaise. Peppers, onions and carrots are passed through a meat grinder, added with tomato paste and simmered for another 1.5 hours. Then add sugar, salt, vinegar. Mix and blend with a blender. Allow to boil for 10 minutes and seal in sterilized jars.

Squash caviar

Recipe:

• 3 kilograms of squash;
• 1 kilogram of carrots;
• 250 grams of onion;
• 400 grams of tomato paste;
• 35 grams of salt;
• 55 grams of sugar;
• 75 grams of 5% vinegar.

Squash, onions, carrots are passed through a meat grinder and stewed for 1.5 hours. Add tomato paste, salt, sugar and cook for another 1.5 hours. Pour in vinegar. Allow to boil for a couple of minutes and seal in sterilized jars.

Spicy caviar

Recipe:

• 4 kilograms of squash;
• 1.2 kilograms of tomatoes;
• 800 grams of carrots and onions;
• 4 pods of hot pepper;
• 130 grams of sugar;
• 75 grams of salt;
• Head of garlic;
• 60 grams of vinegar.

Squash, tomatoes, carrots, and onions are passed through a meat grinder and stewed for 2.5 hours. Chop garlic, pepper and vinegar, add to caviar, simmer for 15 minutes. Pour into sterilized jars and seal.

Pickles

Canned squash

Recipe for laying on a liter jar:

• 600 grams of squash;
• 12-15 grams of dill;
• Black peppercorns;
• Allspice;
• 2-3 cloves of garlic.

Filling recipe:

• 400-450 grams of water;
• 30 grams of salt;
• 30 grams of vinegar 5%.

Young squash with a diameter of 4-5 centimeters are suitable for canning. The washed fruits are blanched in boiling water for 4 minutes. Place greens, peppers, garlic in a jar, and squash on top. Fill the jars with hot pouring. Sterilize for 10 minutes. Add vinegar and seal immediately.

Squash with cucumbers, hot packaging method

• 900 grams of squash;
• 900 grams of cucumbers;
• 55 grams of dill;
• 35 grams of cherry leaves or carrot tops;
• Garlic;
• Allspice.

Filling recipe:

• 1200 milliliters of water;
• 80 grams of salt;
• 35 grams of sugar;
• 90 grams of vinegar 9%.

You can prepare squash in a jar along with cucumbers without sterilization. Prepared vegetables are laid in layers. Pour boiling water into the container, cover with a lid, and leave for 5 minutes. After draining the water, add boiling water again, cover with a lid and leave for another 5 minutes. Drain a second time. Add herbs, garlic, and pepper to the top of the jar. Boil the filling for a couple of minutes. Pour in the filling and seal.

Salted squash

Recipe for laying on a three-liter cylinder:

• 1800 grams of squash;
• 30 grams of dill;
• 25 grams of horseradish roots;
• 25 grams of black currant leaves;
• 10 laurel leaves;
• Black peppercorns;
• Allspice.

Brine recipe:

• 100 grams of salt;
• Water.

This is the simplest recipe for pickling squash. The squash is packed tightly into a three-liter container, alternating with aromatic herbs in layers. Add salt. Pour in boiled water. Seal tightly with plastic lids. For three days, once a day, you need to turn the container over and shake it to melt the salt. Do not open until used to prevent mold from forming.

Squash in tomato juice

Bookmark recipe for a half-liter jar:

• 300 grams of squash.

Filling recipe:

• 200 grams of tomato juice;
• 50 grams of bell pepper;
• 15 grams of salt;
• 10 grams of sugar;
• Black peppercorns;
• Bay leaf.

To make squash tastier for the winter, it is better to preserve them in tomato juice. To do this, first sterilize the jars for 3-4 minutes. The fruits are cut into four parts, blanched in water for 5 minutes and filled into jars while hot. Immediately pour boiling prepared filling: tomato juice is boiled for 15 minutes with bell pepper, black pepper, bay leaf, salt and sugar. They seal quickly. Sterilization is not necessary.

Pickled squash

Squash can be pickled as a stand-alone product or in a campaign with other vegetables.

Bookmark recipe:

• 1.5 kilograms of squash;
• Five leaves each of cherry and black currant;
• Three cloves of garlic;
• A bunch of parsley and dill;
• A pod of hot pepper.

Filling recipe:

• One liter of water;
• 3 tablespoons salt;
• Two tablespoons of sugar;
• Pepper;
• 85 grams of 9% vinegar.

Before placing the squash in the pan, blanch for 5 minutes, cool in cold water. Place in a pan with herbs. Fill with boiling pouring. Pressed under pressure. Keep for two to three days at room temperature. Store in the refrigerator.

Vegetable mix

Recipe for filling a three-liter jar:

• 450 grams each of squash, tomatoes, zucchini, cucumbers;
• Bay leaf;
• Dill;
• Black peppercorns;
• Allspice.
• Garlic.

Filling recipe:

• 1.3 liters of water;
• 50 grams of salt;
• 80 grams of sugar;
• 100 grams of 9% vinegar.

Place the fruits in the jar in the following sequence: zucchini, cucumbers, squash, tomatoes. Dill, bay leaf, garlic, and pepper are placed between the layers. Pour in the boiled filling. Sterilize for 13-15 minutes. Add vinegar and seal.

Salads

Patisson can become the basis of many salads for the winter.

Squash salad in tomato sauce

Recipe:

• 1.2 kilograms of squash;
• 300 grams of carrots and bell peppers;
• 700 grams of tomato juice;
• 30 grams of 9% vinegar;
• 35 grams of salt;
• 70 grams of sugar;
• 50 grams of sunflower oil;
• 100 grams of garlic;
• A pod of hot pepper.

Boil tomato juice for 10 minutes, add carrots. After another 10 minutes - sweet and bitter pepper. After 10 minutes - diced squash, salt, sugar, butter. Cook for 20 minutes. Add garlic and vinegar. Divide into jars. Cork.

Squash with bell peppers and beans

Recipe:

• 1 kilogram of squash;
• 1 kilogram of rotunda bell pepper;
• 500 grams of beans;
• 2 kilograms of tomatoes;
• Half a glass of sugar;
• 25 grams of salt;
• Half a glass of sunflower oil;
• A tablespoon of 9% vinegar.

Tomatoes are crushed in a blender. Squash and peppers are cut into cubes. The beans are pre-boiled until tender. Boil the crushed tomatoes in a thick-walled pan for 15-20 minutes. Add pepper and boil for 10 minutes, add squash and boil for another 10 minutes, lastly add beans, sugar, salt, sunflower oil, vinegar. Boil for another 10-15 minutes and seal in jars.

Jam

Squash jam

Squash makes a very tasty unusual jam.

Recipe:

• Half a liter of water;
• 1 kilogram of sugar;
• 1 kilogram of squash;
• Half a lemon;
• One pack of vanilla sugar.

The squash is cleared of seeds and cut into small cubes. Blanch the squash for 5 minutes. The syrup is prepared in advance from water and sugar. Add squash and boil for 15 minutes over low heat. Leave for 24 hours. This is repeated three times. Before the last cooking, add lemon zest and juice, vanilla sugar. Seal in sterilized jars.

Orange jam

Recipe:

• 1 kilogram of squash;
• 1 kilogram of sugar;
• Two oranges;
• Half a lemon.

The seeds of the squash are removed, cut into pieces and passed through a meat grinder along with the orange. You can also take three oranges, but without the white peel. Add sugar, stir, let stand for a couple of hours so that the squash releases its juice and cook the jam for 45-60 minutes. Add the zest of one orange and lemon juice to the jam for taste. Boil for another 15-25 minutes. The finished jam is sealed in jars.

Pineapple jam

Bookmark recipe:

• 1 kilogram of squash;
• 1 kilogram of granulated sugar;
• Half a liter of water;
• 1 lemon;
• 1 jar of canned pineapple chunks.

The squash is peeled from seeds, cut into cubes, blanched in water and poured into boiled syrup. Boil squash in syrup for 15 minutes twice every 8-12 hours. Then add a jar of canned pineapples, lemon juice and cook until tender. Pour into jars and seal.

Boiled dishes

Patisson can be boiled and various dishes can be prepared with it.

Cream soup

Recipe:

• 350 grams of squash;
• 140 grams of carrots;
• 3 medium potatoes;
• 75 grams of butter;
• 1.5 liters of chicken broth;
• Parsley;
• Salt to taste.

Cut vegetables randomly. Place in a multicooker bowl, add salt and pour chicken broth, close the lid and cook for 35 minutes. Open the valve, release steam, cool, and blend the soup with an immersion blender. Add butter, greenery.

Winter salad

Recipe:

• 2 salted squash;
• 2 medium potatoes;
• 350 grams of chicken giblets;
• 2 carrots;
• Large onion;
• 3 eggs;
• Mayonnaise or sour cream.

Boil potatoes, eggs, carrots, and offal. Let it cool. All ingredients are cut into slices or cubes, carefully mixed, seasoned with mayonnaise, and salted.

Boiled squash

Recipe:

• 500 grams of squash;
• 700 grams of water;
• Salt to taste;
• Chili ketchup.

Boil the squash in salted water, place it on a plate, and sprinkle with ketchup.

Fried foods

You can recreate many dishes from fried squash.

Egg roll

Recipe:

• 4 chicken eggs;
• 20 grams of flour;
• Two medium onions;
• 180-200 grams of any minced meat;
• 250 grams of squash;
• 50 grams of sunflower oil;
• 100 grams of feta cheese;
• Salt, dill and parsley.

Beat the eggs with a whisk, add salt, add flour, and bake the scrambled eggs in a pan like a pancake. Separately, fry the minced meat with diced onions and squash until cooked. Salt and pepper. Place the minced meat in the middle of the fried eggs and wrap the edges on both sides, forming a roll. When serving, cut into pieces, pour over sour cream, sprinkle with finely chopped dill and parsley.

Mini cakes

Recipe:

• 4 medium squash;
• 3 large tomatoes;
• 2 boiled eggs;
• 1 head of garlic;
• 450 grams of mayonnaise with 50 percent fat content;
• 250 grams of hard cheese;
• 2 eggplants;
• 180 grams of sunflower oil;
• 1 medium carrot;
• Salt to taste.

Squash, tomatoes and eggplants are cut into circles. Salt the eggplants, let them stand, and drain off the excess liquid. The squash is breaded in flour. Fry squash and eggplant slices in sunflower oil. Eggs, garlic, carrots are crushed in a blender and mixed with mayonnaise. Place in layers and coat with prepared sauce: squash, eggplant, tomato. Sprinkle grated cheese on top. Leave it to brew for a couple of hours.

Pancake cake

Dough recipe:

• 4 medium squash;
• 5 eggs;
• One glass of flour;
• Salt to taste.

Filling recipe:

• 400-500 grams of mayonnaise;
• 160 grams of cheese;
• 2 cloves of garlic;
• One medium carrot;
• 2 tomatoes;
• 250-300 grams of smoked sausage;
• Salt to taste.

To prepare pancakes, grate the squash on a coarse grater, squeeze it lightly, add eggs, flour, and salt. Knead the dough. Place a portion of dough on a hot frying pan, carefully spreading it over the surface. The pancake is well fried on both sides. For the filling, grind carrots, cheese, and garlic in a blender. Add these products to mayonnaise and mix. Cut tomatoes and sausage into cubes. Place the pancake on a plate and spread with mayonnaise, carrots and cheese. Sprinkle with sausage and tomatoes. This is how several layers are laid out. The top layer is decorated with greenery.

Squash fritters

Dough recipe:

• 800 grams of squash;
• 4-5 eggs;
• 300 grams of flour;
• Sunflower oil;
• Salt, sugar to taste;
• Soda;
• Sour cream.

The squash is grated on a coarse grater, salted, the juice is lightly squeezed, eggs, flour, soda are added to the tip of a knife, and a little sugar for taste. Let the dough rise for 15-20 minutes. Bake the pancakes covered. Served with sour cream.

Scrambled eggs with squash

Recipe:

• 150 grams of squash;
• 50 grams of olive oil;
• 3 eggs;
• Salt to taste;
• 30 grams of milk.

Fry the squash in oil until tender, beat the eggs with milk, salt, pour into a frying pan, and cover with a lid. You can add tomatoes. Cook covered for 5 minutes.

Fried squash

Recipe:

• 500 grams of squash;
• 100 grams of flour;
• 4 cloves of garlic;
• Hot pepper on the tip of a knife;
• 300 grams of mayonnaise.

The squash is cut into circles, breaded in flour, fried in oil, placed in a colander, and the oil is allowed to drain. Chopped garlic and pepper are added to mayonnaise. After 40-45 minutes, the cooled squash is placed on a plate, salted, and greased with mayonnaise. Ready dish Let it sit in the refrigerator for an hour and a half.

Stews

Patisson can be stewed and combined with other vegetables, thereby creating a new culinary masterpiece.

Squash caviar in a frying pan

Recipe:

• 600 grams of squash;
• 160 grams of onion;
• 250 grams of carrots;
• 2 tomatoes;
• 50 grams of sunflower oil;
• Salt and pepper to taste.

All vegetables are cut into cubes. Fry the squash in small portions in a dry frying pan until soft. In oil - onions, carrots, tomatoes. Add squash to them, simmer for 15-20 minutes over low heat under the lid, add salt. Grind the cooled caviar in a blender.

Vegetable stew

Recipe:

• 250 grams of squash;
• 230 grams of eggplant;
• One sweet pepper;
• 170 grams of onion;
• 170 grams of carrots;
• 3 tomatoes;
• 80 grams of sunflower or olive oil;
• Salt, sugar to taste;
• Garlic;
• Parsley, dill, basil, green onions.

Squash, eggplants, peppers, onions, carrots, cut into cubes. Onions, carrots, eggplants, sweet peppers, squash, and tomatoes cut into slices are fried in oil. Season with salt and add a third of a teaspoon of sugar. Lastly, add finely chopped garlic and herbs as desired. You can replace eggplant with pumpkin, mushrooms or broccoli.

Dishes in the oven

Patisson can serve as an excellent raw material for preparing oven-baked dishes.

Squash stuffed with rice and meat

Recipe:

• 10 pieces of squash;
• 200 grams of pork meat;
• 250 grams of rice;
• 500 grams of water;
• 350 grams of tomato juice;
• 100 grams of sunflower oil;
• One medium onion and one carrot each;
• 20 grams of flour;
• Salt, sugar, pepper to taste;
• Fragrant herbs optional.

For stuffing, take squash 6-7 cm in diameter. Cut off the stalk. Carefully scoop out the pulp with a teaspoon to form a deep bowl. Pre-prepared filling is applied to the fruits. To make the filling, wash the rice and boil until half cooked in 400 grams of water. The meat is passed through a meat grinder, added to rice, salted, peppered, and mixed. Place the prepared squash in a frying pan, pour in 100 grams of water and steam under the lid for 10-15 minutes. For tomato sauce Cut the carrots and onions into small cubes, fry in sunflower oil until soft, add flour, and after a minute add tomato juice. Let the sauce boil for 5-8 minutes, add salt, sugar and pepper to taste. Pour the sauce over the squash and simmer until done. Can be baked in the oven. The finished squash is sprinkled with chopped herbs.

Squash stuffed with meat

Recipe:

• 10 pieces of squash with a diameter of 6-8 cm;
• 600 grams of minced meat;
• 140 grams of onion;
• 170 grams of carrots;
• Three medium tomatoes;
• 200 grams of cheese;
• 25 grams of sunflower oil;
• Salt and pepper to taste.

The stalk of the squash is cut off and the pulp is scooped out with a spoon to form a plate. Grind onions and carrots in a blender, pour into minced meat, salt, pepper, mix well. The prepared minced meat is filled with squash. Carefully place the squash on a greased baking sheet. Tomatoes are cut into 10 circles, placed on squash, and salted. Place in the oven to bake for about 35-40 minutes. Sprinkle with grated cheese and bake for another 5-7 minutes.

Sweet dishes

Sweet dishes can be prepared from squash; the culinary specialist can only be limited by his own imagination.

Candied fruit

Recipe

• 1 kilogram of squash;
• 1 kilogram of sugar;
• Half a liter of water;
• 3 grams of citric acid.

The squash is cut into slices, blanched in water for 1-2 minutes, poured into boiling syrup with citric acid, boiled for 10 minutes three times, letting it brew for 10-12 hours. Place the squash in a colander, allow to drain and dry until tender, 2-3 days at room temperature.

Sweet pancakes

Recipe:

• 400 grams of squash;
• 2-3 eggs;
• 1 cup flour;
• 135 grams of sunflower oil;
• 5 grams of salt;
• Soda;
• Half a teaspoon of sugar;
• Sour cream.

Grate the squash, lightly squeeze out the juice, add eggs, flour, salt, sugar, and a pinch of salt. Knead the dough and fry the pancakes in sunflower oil. Serve with sour cream, yogurt or whipped cream.

Specially selected: the most successful and proven recipes for marinating and pickling squash.

Beautiful, with appetizing, crispy flesh, squash tastes slightly like mushrooms. Since this is a variation of regular pumpkin, they are prepared in the same way. But for the winter, these vegetables are prepared like zucchini. The variety of recipes is beyond counting.
This article contains the most delicious and time-tested recipes.

How to pickle squash in jars for the winter?

Proven zucchini recipes will be a good help for preparing squash.
But a few distinctive tips will help you get an even more delicious preparation:

• After rolling, the cans cannot be insulated. They need to be cooled quickly. Under the influence of being in a warm place for a long time, squash becomes flabby and loses its taste qualities
• For assorted salad, choose the smallest vegetables. This will add extraordinary originality and help preserve the natural taste of the finished product.
• Before harvesting, blanch the vegetables in boiling water for 3-4 minutes, and then plunge into ice water
• We use small squash without removing the peel for canning whole, large ones, after thoroughly peeling, for salads

Simple but very tasty recipe

Ingredients:

• Unripe squash - 1.5 kg
• Small head of garlic
• Small hot pepper
• A little celery, horseradish
• 60 grams of salt per 1 liter of brine

Recipe:

• Wash small vegetables
• Cutting off the stalk
• Dissolve salt in cold filtered water
• Place some chopped herbs and garlic on the bottom of a washed and dried jar.
• We lay the squash in layers, sprinkling each layer with herbs
• Fill with brine
• Cover with a plastic lid
• Place in a warm place for 10 days
• After the fermentation process is complete, place it in a cold place.

Squash, like mushrooms, a recipe for the winter

The neutral taste makes it possible to marinate these vegetables “like mushrooms”. The preparation turns out juicy and tender, reminiscent of the taste of milk mushrooms

Ingredients:

• squash - 1.5 kilograms
• carrots - 1-2 pieces
• garlic - large head
• sugar - 1/2 cup
• salt - 1 tablespoon
• ground black pepper - a pinch
• vegetable oil- 1/2 cup
• vinegar 9% - 1/2 cup
• A little dill and parsley

Recipe:

• Shred squash and carrots into small pieces
• Finely chop the herbs and garlic
• Combine everything together in a deep container, sprinkle with spices, salt and sugar
• Add vinegar
• Marinate for about three hours
• Then we pack in sterilized jars
• We put it on sterilization for 10-15 minutes
• After rolling up the lids, insulate and leave overnight to warm up.

Winter squash recipes without sterilization

The taste of this snack is reminiscent of cucumbers.
Thanks to the apples included in the recipe, you can can can without sterilization without fear that the jars will become cloudy or explode.

Required:

• 250 grams of apples
• 0.5 kilograms of medium squash
• dill, parsley, several sprigs
• 1-2 cloves of garlic
• 1 small capsicum
• For a liter of marinade you will need 60 grams of salt and the same amount of sugar, a tablespoon of 9% vinegar
• We wash and peel the squash and apples, cut into 2 or 4 parts
• Throw a clove of peeled garlic, peppercorns and herbs into a sterilized container
• Place vegetables in a jar, sandwiching them with fruits.
• Place greens on top and hot peppers
• Boil marinade of salt and sugar
• Add vinegar and immediately pour into jars
• Roll up the lids
• Place under a warm blanket at night

Pickled squash for the winter in pieces

preparation of squash Delicious recipe. Since it contains bell pepper and many other aromatic additives, the result is a very chic and unforgettable taste.

Ingredients:

• squash - two kilograms
• bell pepper - 10-12 pieces
• onions - 3-6 heads
• hot pepper - 4 pieces
• basil - 12 pieces
• lemon - 2 pieces
• bay leaf - 6 pieces
• cloves - 12 pieces
• vinegar - glass
• salt - 4 tablespoons
• sugar - two glasses
• assorted greens to taste

Recipe:

• Cut: onion, bell pepper, lemon - into rings, squash into cubes, hot pepper - as finely as possible
• In a sterilized half-liter jar we put a little parsley and basil, a plastic piece of lemon
• Cover with a layer of bell pepper, onion and hot pepper slices
• Laying out the squash
• Bring the marinade of salt, sugar and vinegar to a boil
• Pour into a jar
• Cover with metal lids
• Set for sterilization - 10 minutes
• We take out the cans and roll them up
• Wrap upside down in a warm cloth
• We warm up in this way for a day
• Then we send it for storage

Squash in tomatoes for the winter

Crispy, aromatic vegetables with an extraordinary taste add variety to the menu of everyday and holiday tables during the winter cold.

• Take 3.5 kilograms of squash and cut into 4 pieces
• Prepare the marinade: pour a glass of vegetable oil, tomato juice, and 9% vinegar into a saucepan. Add half a glass of sugar and chopped garlic, 1.5 tablespoons of salt
• Let's boil
• Throw squash into the boiling marinade
• Boil for 10-15 minutes
• Place in sterilized jars and seal
• We insulate upside down cans with a blanket
• After cooling, store away

Squash and zucchini for the winter

The dish becomes original when combined with other vegetables. This is a very practical option when there are several varieties of different vegetables left at the end of the season.

• Divide zucchini and squash taken per kilogram into small pieces.
• At the bottom of the prepared jar we place a sprig of any greenery, 2-3 cloves and a small clove of garlic
• Mix the vegetables
• Pour boiling water
• Warm up for 5 minutes
• Pour water into a saucepan
• For 1.5 liters of water add 3 tablespoons of sugar and 2 salt
• Bring to a boil
• Pour in 100 milliliters of vinegar
• Pour the hot marinade into jars
• Seal with lids
• After cooling, store away
• This recipe does not require insulating the jars. This will make the vegetables crispier and tastier.

Cucumbers with squash for the winter recipes

Another suggestion for assorted vegetables:

• Place 3 bay leaves, peppercorns and cloves in a three-liter jar scalded with boiling water.
• Place a layer of small cucumbers
• We stuff small squash on top, between which we put several chopped slices of bell pepper, an umbrella of garlic, a leaf of currant, cherry, and bird cherry.
• Prepare the marinade: boil a liter of water with the addition of 1.5 teaspoons of salt, two tablespoons of sugar, 2-3 cloves, a pinch of cinnamon, one bay leaf and peppercorns. Before boiling, pour in a quarter of a teaspoon of citric acid and a teaspoon of table vinegar.
• Fill filled jars with marinade
• Sterilize for 25 minutes
• Screw the lids tightly
• Cool at room temperature without wrapping

Lightly salted squash recipe

In winter, you can crunch with pleasure using the following recipe:

• Squash - 3 kilograms
• For a 0.5 liter jar:
  chopped horseradish root - teaspoon
  one leaf of celery, mint, laurel, currant
  2 peppercorns
• Per liter of marinade: a tablespoon of salt, two of sugar, one of vinegar
• Place all the spices and seasonings in a prepared clean jar.
• Place squash on top. If necessary, cut
• Bring the marinade to a boil
• Pour into a jar
• Roll up the lids
• Refrigerate for storage

A large number of recipes always causes confusion.
Try the suggested options. You don't need to look for other versions.

Video: How to preserve squash?

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

Squash makes good blanks for the winter: they can be salted, pickled, rolled into jars as caviar or salads. In addition to 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 people watching their figure.

Ingredients for winter squash recipe:

At the first stage, you need to prepare the vegetables: peel them (all except the bell pepper) and cut them with a knife. Cut the squash into fairly thick slices - 1 cm, carrots into slices, bell peppers into four parts. Fry the onions until they acquire a golden color; Fry the squash in another frying pan until they become soft. Fry the carrots and bell peppers separately until golden brown. Through a meat grinder (as a nozzle - a grid with medium-sized holes) scroll the carrots, bell peppers, onion, squash (prepared earlier), garlic, tomatoes, hot peppers, parsley, dill and seasonings. Next, you need to prepare the jars and lids for rolling: wash the jars and thoroughly sterilize (in the oven for about twenty minutes), also wash and sterilize the lids. After cranking the vegetables, salt them, pour in 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 jars and lids. Next, prepare the vegetables. Peel squash, carrots, green peppers (only remove seeds and cores). Next, you need to cut the vegetables: squash - into medium cubes, carrots - into slices of small thickness, green peppers into 5-6 longitudinal pieces. Wash the tomatoes and cut into slices.

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

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

Squash for the winter in Korean

Ingredients:

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

Squash, marinated in pieces

Ingredients:

Wash the carrots and squash and cut into large circles or rings. Peel the garlic, prepare jars for sealing (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 it 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 preparation recipe

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. Also wash 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. Next, 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 release juice.

Sterilize the jars in advance and after 3 hours place well-pickled vegetables in them. Cover the jars with lids and place in warm water to boil. Then cook for ten minutes.

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

After a day, the jars can be put away in a place to store seams for the winter.

Recipe for preparing vegetables without vinegar

Ingredients for the recipe for a 3 liter jar:

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

Place 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 this, pour the water from all the cans into one large pan, where add salt and sugar. Boil the brine and pour back into the jars. Then add acetylsalicylic acid and citric acid. Roll up the lids and chop until the acid dissolves. Then turn the jars over and ensure they remain warm. A great winter snack.

Patisson, like a sponge, is able to absorb the taste of spices and vegetables marinated with them. Therefore, you definitely need to experiment and make pickled squash for the winter in combination with other ingredients. They can be combined not only in their pure form with spices, but also combined with cucumbers, zucchini, carrots, sweet and bitter peppers, and other ingredients. Many people think that squash is a zucchini. All he got from the zucchini was the taste. It is actually a type of pumpkin. Unusual appearance adds piquancy and originality to the preparation.

About the beneficial properties of squash

Before asking the question: “How to pickle squash for the winter?”, you need to understand their necessity in general. Its unusually beautiful outline and distant association with UFOs bring this vegetable to the first stages of popularity in cooking, and especially in canning. But he is not only attractive on the outside, he beneficial features no worse than external beauty. The presence of beneficial microelements improves human vision and liver function. Dietary fiber helps get rid of excess cholesterol. The abundance of fiber normalizes intestinal function and prevents various failures. Squash seeds fight excess salts in the body and relieve gout.

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

The vegetable in question is recommended to be consumed with meat. Pickled squash is most suitable for protein products, the recipe for which will give detailed description How to make a delicious addition to meat dishes. This tandem is useful for people with problematic gallbladder, liver, stomach ulcer. For those on a diet, squash is a necessary element in the diet, because it fights toxins 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 thin peels. They will be ready in a month, no matter how the preservation is stored, under a nylon lid or under a tin lid. 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 food if you follow step by step recipe with pictures of pickling squash. You will need 1 kg of squash, which will take 1 liter of water to prepare the brine.

Pickling:

Pickled squash should be stored in the refrigerator to prevent it from turning sour.

Marinated squash pieces

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

Pickling:

Marinated squash in spicy sauce

For cooking you will need approximately 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 can be adjusted according to your preferences. The recipe uses apple cider vinegar.

Canning:

Marinated squash with cucumbers

Combining squash with cucumbers is a great idea. The food is not only aesthetically beautiful, but also tasty. Marinated squash with cucumbers have a sweet taste and are stored for a long time under a tin lid. The recipe will require 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 pickled zucchini and squash for the winter you will need a 1.5 liter jar, which will use 0.5 kg of squash and 0.5 kg of zucchini. The main ingredients are diluted with two carrots and the same amount of sweet pepper is added. Don't skimp, add onions.

Pickling:

Marinated 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 tomatoes.

Pickling:

To add some piquancy to the recipe, you can add a few chokeberries, which need to be kept in boiling water for about 10 minutes before adding to the jar.

By canning vegetables, we hope to get lightning-fast results, and not just results, but tasty and rich ones. Marinated squash recipes instant cooking will help you cope with this task. In fact, it’s not difficult to quickly pickle pumpkin vegetables. Firstly, the squash must be cut into pieces. This way, the marinade can quickly saturate the vegetable. For greater reliability, it is advisable to boil the squash together with brine. And finally, never skip the blanching procedure. Bon appetit and delicious pickled squash to you!

The closest relatives of squash are zucchini and pumpkin. You can prepare squash for the winter using the same recipes that have been tested on zucchini - success is guaranteed. But there are also some differences. For example, it is not advisable to wrap upturned cans after rolling; moreover, they should be cooled as quickly as possible (not in a draft!). Overheated squash becomes flabby and tasteless. If you are preparing an assorted salad, try to choose the smallest squash, placing them whole in jars - the preparation will look very elegant. In addition, cut squash loses much in taste.

Before canning, wash the squash thoroughly, paying particular attention to the ribbed edges. It is not necessary to remove the skin; the squash’s skin is tender. Using a sharp knife, cut off the “butt” and the place where the stem is attached, making circles with a diameter of no more than 2 cm. Before putting the squash in jars, be sure to blanch it in boiling water for 5-7 minutes, and then dip the squash in cold water to which ice has been added.

It is better to preserve small squash whole, while large ones can be used in preparing salads, snacks and even jam and compote. “Culinary Eden” shares with you some recipes for canning squash for the winter.

Pickled squash

Ingredients for a 1 liter jar:
600 g squash,
1 horseradish leaf
50 g dill,
1 bunch of parsley and celery,
2 bay leaves,
2 cloves of garlic,
1 pod of hot pepper,
spicy spices (cloves, black peppercorns, etc.) - to taste,
about 400 ml of marinade.

For the marinade:
400 ml water,
20 g sugar,
20 g salt,
50 ml 9% vinegar.

Preparation:
Blanch small squash in boiling water for 5 minutes, cool. Chop the greens quite coarsely. Prepare the marinade: boil water with salt and sugar, let simmer for 15 minutes, pour in vinegar. Place spices and herbs at the bottom of the jars, then place the squash tightly, pour boiling marinade over it and set to sterilize for 12 minutes. Roll it up and turn it over.

Salted squash


small squash,
small sweet pepper,
cloves of garlic,
3-5 small pink tomatoes,
2-3 small cucumbers,
cherry and currant leaves.

Spices:
1 g citric acid,
2 pcs. carnations,
3 bay leaves,
5 black peppercorns.
Brine:
1 liter of water,
50 g salt,
30 g sugar,
1 tbsp. 9% vinegar.

Preparation:
Place spices and citric acid, cucumbers at the bottom of the jar, then fill halfway with squash, pepper, garlic, currant and cherry leaves, place tomatoes on top. Boil the brine, pour over the vegetables and set to sterilize for 25 minutes.

You can salt squash both in barrels and in glass jars. Squash for pickling should have dense flesh and delicate skin, not overripe, with poorly developed seeds. Before salting, they need to be washed, pricked with a wooden toothpick in many places, and the tops cut off so that a circle with a diameter of 1-2 centimeters is formed. Place the prepared squash in rows, tightly one to the other, placing spicy herbs (horseradish, dill, celery, parsley, currant and cherry leaves) between them. Add spices (dill seeds, peppercorns, garlic). Prepare brine (60-80 g of salt per 1 liter of water) and pour into a container with squash. Store in a cool place.

Pickled squash

Ingredients:
1 kg small squash,
10-15 black peppercorns,
4 bay leaves,
4 things. carnations,
4-5 cloves of garlic,
horseradish leaves,
dill umbrellas.

Marinade:
1 liter of water,
50 g salt,
25 g sugar,
1 tsp 70% vinegar.

Preparation:
Blanch the squash for 5 minutes in boiling water, then plunge into ice water. Boil the marinade. Place spices and squash in sterilized jars, pour hot marinade and roll up.

Canned squash

Ingredients for a 3-liter jar:
10 sprigs of parsley,
2 leaves of horseradish,
5-7 cherry leaves,
10 currant leaves,
1 head of garlic,
2 bay leaves,
5 peas of allspice,
6-7 black peppercorns.

For filling:
3 tbsp. salt,
1 tbsp. Sahara,
3 tbsp. 9% vinegar.

Preparation:
Place spices in the bottom of a 3-liter jar. Place small squash of approximately the same size tightly in a jar, pour boiling water over it and let stand for 10 minutes. Drain the water and add a new portion of boiling water. Let stand for another 5 minutes, drain the water into a saucepan, add salt and sugar, boil and pour over the squash. Add 3 tbsp to each jar. vinegar and roll up.

Marinated squash with mint

Ingredients for marinade:
1 liter of water,
10 g salt,
3 g 70% vinegar,
6 g horseradish leaves,
6 g celery greens,
10 g dill,
3 g fresh mint,
bay leaf, peppercorns - to taste.

Preparation:
Wash small squash, blanch in boiling water for 5-7 minutes, then plunge into ice water for 4 minutes. Place chopped herbs, salt and vinegar in the marinade water and boil. Place the greens at the bottom of the jars, add bay leaves and peppercorns and fill the jar with the prepared squash. Cover with herbs on top, pour in the marinade and set to sterilize for 10-20 minutes (depending on the capacity of the jars).

Assorted salad with squash in jelly

Ingredients for a 3-liter jar:
small squash, tomatoes, onion sets, gherkins,
1 tbsp. vegetable oil,
3-5 black peppercorns,
1 liter of water,
1 tbsp. salt,
2 tbsp. Sahara,
250 ml 9% vinegar,
3 tbsp. gelatin.

Preparation:
Wash the vegetables, dry them and place them in sterilized jars. Pour 3 tbsp into each jar. vegetable oil and add peppercorns. Soak gelatin in cold boiled water. Prepare the marinade: boil water with salt and sugar, let simmer for 3 minutes. Dilute gelatin with hot marinade, stir and add vinegar. Pour vegetables into jars, cover with lids and sterilize for 20 minutes. Roll it up.

Assorted salad with squash

Ingredients:
3 kg squash,
500 g carrots,
500 g onions,
5-6 pcs. sweet pepper,
5-6 heads (not cloves!) of garlic,
2 tbsp. with a pile of salt,
1 stack Sahara,
1 stack 9% vinegar,
1 stack vegetable oil,
1 tbsp. ground black pepper,
2-3 pods of hot pepper,
1 packet of seasoning Korean carrots,
1 bunch of cilantro,
1 bunch of parsley,
1 bunch of dill.

Preparation:
Grate the squash and carrots on a Korean carrot grater, grate the onions and peppers into half rings. Grind the garlic using a press, chop the greens. Mix all ingredients and leave for 3 hours. Then stir again and fill sterilized jars with salad. Cover with lids and sterilize for 12 minutes. Roll it up and turn it over.

Squash stuffed in pumpkin. Cut small squash in half and remove the seed chamber. Prepare minced meat from parsnip roots, carrots, parsley, celery: finely chop, add chopped onion and simmer in vegetable oil. Add salt and mix. You can add a little greenery. Stuff the squash, place them in a cleaned hollow pumpkin and fill with brine (per 1 liter of water - 60 g of salt, 50 g of sugar). Place in a cool place.

Squash caviar

Ingredients:
4.5 kg squash,
1 kg carrots,
500 g onions,
500 g tomatoes,
500 g sweet pepper,
70 g tomato paste,
80 g sugar,
70 g salt,
70 g 9% vinegar,
vegetable oil.

Preparation:
Cut the prepared squash into strips and simmer in a deep saucepan for about an hour until the liquid evaporates. Meanwhile, fry the onions and carrots in vegetable oil until golden brown. After the squash is stewed, add carrots and onions, chopped peppers and tomatoes, salt and sugar and simmer, stirring, for about 45 minutes. Pour in the vinegar, stir and place in jars. Roll it up, turn it over, wrap it up.

Squash with cabbage

Ingredients for marinade:
2 liters of water,
3 stacks Sahara,
2 stacks 3% vinegar,
2 stacks vegetable oil,
4 tbsp salt.

Preparation:
Peel white cabbage and squash, cut into slices and blanch in boiling water for 5 minutes, then immediately plunge into ice water. Place cabbage and squash in sterilized jars, pour hot marinade and cover with a plastic lid. Once cooled, store in the refrigerator.

Appetizer of squash and carrots

Ingredients:
3 kg squash,
500 g carrots,
500 g onions,
2 heads of garlic,
1 stack Sahara,
1 stack 7% vinegar,
1 stack vegetable oil,
3 tbsp. salt.

Preparation:
Grate the squash and carrots on a coarse grater, cut the onion into half rings. Pass the garlic through a press. Combine all ingredients, mix and leave for 2 hours. Then mix again and place in sterilized jars. Let it sterilize for 50 minutes from the moment it boils. Roll it up and turn it over.

Stewed squash appetizer

Ingredients:
1 kg squash (or a mixture of squash, zucchini and pumpkin),
500 g tomatoes,
200 g of greens and parsley roots,
200 g onions,
200 ml water,
vegetable oil, vinegar, salt - to taste.

Preparation:
Cut vegetables and roots into not too small pieces. Place in a bowl or deep pan, add water and simmer for about 40 minutes from the moment it boils. Pour in vegetable oil, salt, add vinegar and boil for another 5 minutes. Immediately place in sterilized jars and seal.

Squash salad with sweet peppers and tomatoes

Ingredients:
2 kg squash,
1 kg sweet pepper,
1 kg of tomatoes,
50 g garlic,
carnation,
cinnamon,
Bay leaf,
black and allspice peas,
cherry and currant leaves, 9% vinegar - to taste.

For filling:
1 liter of water,
35 g salt,
50 g sugar,
3 g citric acid.

Preparation:
Finely chop the squash and bell peppers, pass the garlic through a press, cut the tomatoes into slices. Place spices in sterilized jars, layer them with tomatoes, a mixture of squash, sweet peppers and garlic. Pour 1 tsp into each liter jar. vinegar and pour hot brine over the vegetables. Set to sterilize: 0.5-liter - 25 minutes, 1-liter - 30 minutes. Roll it up.

Squash salad with garlic

Ingredients:
4 kg squash,
2 heads of garlic,
100 g salt,
100 g sugar,
100 g vegetable oil,
100 g 9% vinegar,
1 bunch of parsley.

Preparation:
Cut the young squash into thin slices, and also cut the garlic very thinly. Add chopped parsley, salt, sugar, vegetable oil, vinegar, mix and place in sterilized 0.5-liter jars. Let it sterilize for 20 minutes. Roll it up and turn it over.

Assorted vegetables with squash

Ingredients for a 3-liter jar:
½ squash,
1 onion,
4 cloves of garlic,
½ carrot
1 large thick-walled sweet pepper,
5-7 small cucumbers,
5-7 cherry tomatoes,
1 young zucchini,
10 black peppercorns,
2 bay leaves,
3 buds of cloves,
2 tbsp. salt,
4 tbsp Sahara,
½ cup 5% vinegar.

Preparation:
Cut the squash into slices, carrots and zucchini into slices, cut the onion and bell pepper into 4 pieces. Place spices and seasonings, sugar and salt at the bottom of sterilized jars, arrange assorted vegetables on top and pour boiling water over them. Let it sterilize for 15 minutes from the moment it boils. You can add cauliflower or broccoli florets to this salad, it will turn out very elegant.

Compote of squash and cherry plum

Ingredients for a 3-liter jar:
1 kg squash,
1 kg cherry plum,
2 stacks Sahara.

Preparation:
Place the peeled and chopped squash into 3-liter jars, filling them about halfway, and place the cherry plum on top in a third of the jar layer. Add sugar, pour boiling water and place the jars to sterilize for 20 minutes from the moment of boiling. Roll it up and turn it over.

Squash jam

Ingredients:
1 kg squash,
1 kg sugar,
500 ml water.

Preparation:
Wash the squash, cut it, remove the seeds and cut into large pieces. Soak them in cold water for 5 hours, then drain in a colander. Pass the dried squash through a meat grinder. Boil syrup from sugar and water, put squash in it, stir and cook until tender (that is, until a drop of syrup spreads over the surface of the plate).

Happy preparations!

Larisa Shuftaykina