On the beds you can often find pretty flattened and ribbed plates under large leaves. These are patissons. They are used for decoration, but they also have little popularity in our kitchen, and this is far from deserved. This vegetable came to Europe from America when it was discovered by Columbus, and translated from French patisson means “pie”.
Did you know? One cup of squash contains 38 calories, 43% of the daily value of vitamin C, 13% of folic acid, 5 g of fiber, as well as a significant amount of vitamin B6, magnesium, potassium and vitamin A.
Patissons are “relatives” of zucchini, pumpkin, melon, cucumbers, and you can cook many dishes from them in different ways: stew, bake, grill, preserve, pickle, etc. Small fruits are stored fresh for a short time, and ripened fruits can be stored for a long time at a temperature of about 0 ° C.
Among the variety of ways that can be made from squash, in particular, and prepared for the winter, there is a way that allows you to save the maximum of useful substances. This is drying squash. You can dry patissons in the country and even in the apartment. Electric drying will also come in handy, which will make this process quick and not so laborious.
Where to dry:
- in the sun;
- in the oven;
- in an electric dryer.
This procedure is similar to drying zucchini. We select the fruits, wash them, cut off the edges and the stalk on the sides. We cut into rings of medium thickness - up to 2-3 cm. Both young and medium-sized fruits are suitable for drying. You can dry mature fruits too, but such squash will have hard seeds, and they must be removed.
Did you know? “Puplyata” is the name for the young fruits of squash.
Put the squash rings in one layer on parchment, a baking sheet or a container from an electric dryer. If you decide to dry the squash in the sun, then you need to monitor the uniformity of the drying of the “chips” by turning them over. In the oven, the process itself will take 6-8 hours. Dry at 50°C with the oven door open. Approximately so much time will take the process and when using electric drying.
The resulting chips should be stored in cloth bags that have previously been washed in saline. This will prevent moths and other bugs from appearing.
If you decide to try to prepare squash for the winter, but do not want to mess around with banks, boiling and seaming, try freezing squash. Frozen squash can be stored for up to 10 months
Minimal processing will save you not only time and nerves, but also ensure the maximum content of nutrients in the squash. Small fruits are suitable for freezing. We thoroughly wash them, cut them off at the edges by 1-2 cm. You can freeze whole fruits or cut into rings. Before freezing, vegetables are blanched for about 4-6 minutes.
After that, the blanched patissons are dipped into ice water. Such a contrasting technique will allow the pulp not to disintegrate. Before putting the squash into bags for freezing, they must be dried on a towel or paper. You can freeze squash by laying it out on a board or pallet in one layer if we freeze whole ones, or using zip bags for squash cut into rings. Frozen squash can be stored for up to 10 months, that is, it will definitely be enough until the next harvest.
Surely you have salted something at least once in your life, well, for example, cucumbers, then you can easily pickle squash. The whole essence of the process lies in the preparation of the brine and the squash themselves. You can salt the patissons themselves or add more vegetables to them, which will allow you to pleasantly diversify the taste of pickles. Salted squash for the winter can be made both in barrels and in jars, the latter fact will greatly please those who would like to make salted squash in their apartment.
For salting, we select young, medium-sized and unripe fruits. Wash them thoroughly, cut off the edges. We pierce the fruit with a toothpick in several places. Next, put in banks. When salting squash, you can add, in addition to the basic bay leaf, a couple of black peppercorns, garlic, currant leaves, cherries, celery, horseradish (both roots and leaves), dill, parsley. For a more pronounced sourness, you can add a little citric acid to the jars.
In jars with patissons, small cucumbers, tomatoes and sweet peppers will look great. Decide for yourself, and let your imagination be inexhaustible. We put the squash in rows in jars or other containers, pressing them tightly against each other. We shift the fruits with herbs and add spices. Next, fill everything with brine. We prepare the brine based on 1 liter of water 2 tbsp. tablespoons of salt, 1 teaspoon of citric acid. Someone adds table vinegar instead of citric acid.
We boil the brine, let it cool, and only then fill it with squash. If you decide to salt in a large container (an enamel pan will do), then before pouring the brine over the vegetables, they are covered with oppression (you need to take something heavy: dumbbells, weights, even a bucket of water will do) and then pour the brine.
If you salt squash in jars, then you need to fill in a new brine every day. In this case, the vegetables should always be covered with brine on top. In about a week you will receive pickled squash, ready to eat. Now you can cover the jars with a lid and put in a cool place.
Pickled Squash Recipes
When the question arises of how to diversify squash dishes for the winter, then pickling is a successful method among the options for preparing squash. Patissons can be marinated exclusively by themselves, without adding other ingredients, or experiment and add various vegetables, and we will get an assortment, or different herbs to set off the taste.
Well, it depends on the marinade itself what taste pickled squash will have for the winter. For the marinade, there is a mandatory basic set of ingredients – salt, sugar. Vinegar can be added to taste and desire. As for spices, here, in addition to standard parsley, dill, celery, horseradish, onion, garlic, pepper, you can add mustard seeds, cloves, cinnamon, mint, tarragon, etc.
Having marinated squash, you will never be disappointed, but will open the next jar with pleasure.
In order to pickle squash, we need the following ingredients per liter jar:
- whole patissons - 500 g;
- marinade - 400 g;
- horseradish leaves - 2 g;
- dill - 50 g;
- celery and parsley leaves - 4 g;
- capsicum red hot pepper - 1 piece;
- bay leaf - 1 pc.;
- garlic - 1 clove.
- 1 liter of water;
- 3 art. l. salt;
- 2 tbsp. l. Sahara;
- 1 tsp vinegar.
Wash small squash, cut, dry and blanch in boiling water for 5 minutes. After we take it out and lower it into cold water with ice. By the way, squash can also be made marinated in slices when you have large enough fruits.
Preparing the marinade:
Boil 1 liter of water, add salt, sugar, pepper. Possible spices in a jar are cinnamon, cloves, allspice and black hot peppers, garlic, horseradish, herbs or parsley roots, celery. Pour in the vinegar and remove from heat. We prepare the greens: wash, cut. Let's not forget the spices. Put spices and herbs in washed sterilized jars at the bottom. We tightly lay the squash. Fill with hot marinade, cover with lids and sterilize. After we roll up and set to cool.
Important! Try to cool the marinated patissons as quickly as possible, because when they cool for a long time, they lose their taste, the flesh becomes flabby and soft.
Store pickled squash at room temperature. You can eat after two months. But remember, the longer the patissons are infused in jars, the tastier they are.
When pickling squash, you can experiment by preparing a vegetable platter with a variety of vegetables from your garden. Assorted, you can put carrots, bell peppers, cucumbers, zucchini, onions, cherry tomatoes, cauliflower, broccoli with squash. From the spices in the jar, you can add garlic, horseradish root, celery, parsley, dill, parsley, bay leaf, peppercorns, cloves.
For the marinade, take water, salt, sugar and vinegar. Here are the proportions for a liter jar: ½ squash, 1 onion, 4 garlic cloves, ½ carrots, 1 large thick-walled sweet pepper, 5-7 small cucumbers, 5-7 cherry tomatoes, 1 young zucchini, 10 black peppercorns, 2 bay leaves, 3 cloves, 2 tbsp. l. salt, 4 tbsp. l. sugar, ½ cup 5% vinegar
We wash all the vegetables, cut them the way we like: something in slices, something in circles, something in straws. At the bottom of the jar we lay out herbs, spices, salt, sugar. Then come all the vegetables. They can be laid out in layers or mixed together. Pour boiling water over everything, put to sterilize. Close the lid and leave to cool.
In order to pickle squash with mint, you need to prepare everything, as for pickled squash. But add a couple of sprigs of mint to the mixture of greens. Mint will give a special pleasant aftertaste to marinated patissons.
Did you know? There is a lot of lecithin in patisson seeds (430 mg), the same amount as in chicken eggs.
For pickling, you can take young small fruits or cut large ones. Let's take whole fruits for pickling - they look more aesthetically pleasing on the plate. Rinse well, cut off the edges and blanch for 5-8 minutes. Remove from boiling water and place on a paper towel. Pack tightly into sterilized jars, putting greens, spices, mint on the bottom. Herbs and spices will suit all those that you usually use for seaming and marinating. Fill the jars with marinade, which was boiled and cooled to 80 ° C.
For the marinade, take 1 liter of water, 10 g of salt and 1/2 tsp. acetic acid 70%. Then we cover with nylon lids and send to a dry, dark place. After 2-3 weeks, patissons can be eaten.
Recipes for canned patissons
Among the possible options for harvesting, canning squash for the winter is very popular.
In order to properly and efficiently roll squash for the winter, there are several rules that must be followed:
- wash each fruit thoroughly;
- it is not necessary to peel the patissons;
- dry the fruits on a towel or paper towel after washing;
- cut off on both sides of each fruit;
- blanch squash before placing in jars for 5-7 minutes and then place in ice water;
- then blot again with a paper towel or cloth.
An excellent snack and a nutritious decoration for your table - all these are canned squash. We prepare squash, put spices, garlic on the bottom of the jar, you can add greens if desired (for example, horseradish will add spice). We lay the patissons in sterilized jars. We fall asleep sugar, salt, pour in vinegar and add boiling water. Roll up, turn over, let cool and send to the shelf. On a liter jar, the number of patissons is approximately 800 g.
For the marinade (per 1 liter of water):
- sugar - 1 tbsp. a spoon;
- salt - 1 tbsp. a spoon with a slide;
- dried star anise - 2 colors;
- white pepper - 10 peas;
- cumin seeds - 0.5 tsp;
- bay leaf - 3-4 pieces;
- garlic - 3-4 cloves;
- vinegar 70% - 1.5 tbsp. l.
When canning these vegetables, pay attention to the dressing and spices that you add to the jars. Determine the proportion of squash and zucchini per jar yourself: you can put everything in the jar in equal shares, you can give preference to something.
Per liter jar
- 4 tbsp. l. 5% vinegar;
- 1 head of onion;
- 1 clove of garlic;
- 3 pcs. black peppercorns and clove inflorescences;
- 1 bay leaf;
- fresh herbs (dill, tarragon, basil, horseradish, parsley and celery).
For filling: for 1 liter of water - 2 tablespoons of salt, 1 tablespoon of sugar.
Pour vinegar into the bottom of the jar, lay out spices and herbs. We tightly pack the squash and zucchini, which we have previously prepared and blanched. Fill with filling and sterilize for about 5 minutes. We remove, roll up and set, turning over, to cool.
Canned patissons and cucumbers
This type of squash preservation is similar to all the others, only the main ingredients here are squash and cucumbers. You can use the previous recipe or preserve this platter the way you can preserve cucumbers. For seaming, it is better to select fruits of medium size and ripeness, then they will be crispy and dense. Remember that we blanch squash.
Among other things, patissons make excellent caviar with mushroom notes.
The basic set of ingredients for its preparation is as follows:
- squash - 3 kg;
- onion - 1 kg;
- carrots - 1 kg;
- tomatoes - 2 kg;
- vegetable oil - 250 ml;
- salt - 2 tbsp. l.;
- sugar - 4 tbsp. l.;
- table vinegar / apple cider vinegar - 2 tbsp. l.;
- celery root;
- garlic;
- parsley root;
- parsley, greens.
Additionally, they put more tomato paste (if there are few tomatoes) in caviar for a rich color and taste.
Caviar is prepared from patissons in the same way as squash or eggplant. For caviar, both young fruits and quite mature ones will fit. If we take young patissons, then it will be enough to wash them and cut them off on both sides. If you have ripe fruits or there are scales on the peel, then such squash must be cleaned, and the seeds should be removed inside if they are large.
Cut the patissons into cubes and send them to a saucepan or cauldron to stew, after adding vegetable oil there. Keep on fire for about one hour until the juice is gone. In the meantime, chop the carrots, onions, celery root and tomatoes. You can either cut into strips or cubes or grate carrots. Then we send onions and carrots to the patissons. Simmer over medium heat, stirring occasionally. This procedure takes about 10-15 minutes.
Then add tomatoes to a container with stewed vegetables and keep on fire for 10-15 minutes. Next, we remove the vegetables from the fire and grind the mass with a blender or use a combine. Add salt, sugar and vinegar to the puree and bring to readiness over low heat for 30 minutes. Don't forget to stir. After preparing the caviar, we lay it out in jars that were previously washed and sterilized, rolled up and set to cool.
Squash salad recipes
Among the variety of possible preparations, you can make a squash salad for the winter. In winter, when there is an acute shortage of vitamins, bright and tasty squash salads will not only save you time, but also give you warm memories of summer. Cooking salads with patissons is not difficult. You can add all the vegetables that you like to them, but a little mushroom aftertaste from the squash will add zest to any variations. Salad with peppers and tomatoes looks especially beautiful in jars, and assorted vegetables look like colorful fireworks. Here are some proven squash recipes.
And remember, when preparing salads, we sterilize jars: you can simply pour boiling water over or soak jars with salads for 10 to 15 minutes (depending on the size of the jar) in boiling water.
To fill 1 liter of water, you need to take:
- 50 g of 9% vinegar (less or more to your liking);
- 3 g citric acid;
- 50 g of sugar;
- 5 g salt.
We will put spices and greens in all salads in jars: bay leaves, black and allspice peppers in peas, cloves, cinnamon, garlic, cherry and currant leaves, horseradish, both leaves and root, celery, parsley, dill, but without umbrellas.
You can please your guests and loved ones with an unusual salad with squash, peppers and tomatoes. To prepare this salad, we need: 2 kg of patissons, 1 kg of sweet pepper, 1 kg of tomatoes, 50 g of garlic, spices, herbs, 9% vinegar.
Wash everything and dry it on a towel. Squash and pepper cut into cubes or strips, you can grate for Korean carrots. Cut the tomatoes into rings or you can take small cherry tomatoes and roll them whole in a salad. Pass the garlic through a press. We mix everything and let it stand for 1-2.5 hours. Or we don’t mix and then we will lay out our vegetables in layers in a jar. Then salt, lightly sprinkle with sunflower oil. We put spices in sterilized jars, then vegetables.
Vinegar is added to each jar for 1 tsp. vinegar, pour the salad with hot brine. We set to sterilize: 0.5-liter - 25 minutes, 1-liter - 30 minutes. Roll up, let cool and put on a shelf in a dark, cool place.
Squash salad with garlic and dill
Such a salad is an ideal appetizer and an alternative to rolled zucchini or cucumbers. For cooking we need: 1kg of patissons, 0.5 heads of garlic, 25 g of salt, 25 g of sugar, 25 g of vegetable oil, 25 g of 9% vinegar, 1/2 bunch of dill and parsley.
Wash and clean the squash. Cut them into cubes. Wash parsley and dill and finely chop. Cut the garlic into thin slices or pass through a press. Add greens and garlic to the squash, mix. Add salt, sugar, vegetable oil, vinegar there. Stir and let stand for 2.5 hours. Arrange tightly in sterilized jars and set for 15 minutes (if we cook in half-liter jars) to sterilize.
Roll up and let cool.
For the mixed salad, select the smallest fruits to fit in the jar. Such a nuance will add aesthetics to your seaming, even on a shelf. In jars, you can lay out whole vegetables or already cut everything. We take the necessary vegetables, that is, all those that you love, plus squash, spice greens.
Ingredients per liter jar:½ patisson, 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, black pepper in peas, 1 bitter capsicum, 2 bay leaves, 3 clove bud, dill, parsley, cilantro, celery, 2 tbsp. l. salt, 4 tbsp. l. sugar, 5 tbsp. l. vegetable oil, ½ cup 5% vinegar.
We cut the patissons into slices, carrots into rings, zucchini into cubes, peppers and onions can be half rings or rings. Also, squash and carrots can be grated for Korean carrots. Pass the garlic through a press, finely chop the greens. We mix all the vegetables, add spices, herbs, salt, pepper, sugar, oil, vinegar.
You can leave it to stand for a couple of hours, or you can immediately put it in jars. We lay out tightly in jars and sterilize for 20 minutes from the moment of boiling. Optionally, you can add broccoli or cauliflower to this salad.
There is another unusual way to prepare squash for the winter –
This is the preparation of compote. Compote can be cooked during the vegetable season, or you can cook and roll up for the winter to enjoy a healthy drink and surprise households and guests.
Important! Select only small patissons for compote, with a clean peel without spots. The skin on the fruit should have an even light green color.
To prepare compote, you need to take 1 kg of squash, 1 kg of cherry plum, sugar and cloves (you can add your favorite spices - cinnamon, vanilla, star anise), this will diversify the taste of compote and give it unique fragrant shades.
Before you start harvesting, sterilize the jars and lids. Now you can wash the cherry plum and squash, cut off the stump and tail of the squash. After washing the cherry plum and squash, dry a little, then put them in jars. First, take the patissons and place them on the bottom of the jar. Put cherry plum on top. There are no special comments on the proportions, we just fill the jar to the middle with squash, and top it off with two-thirds of cherry plum. We also add spices.
We fall asleep all this with two glasses of sugar, pour boiling water. There are options when the contents of the jar are poured with syrup, which is also appropriate. Fill the jar up to the lid. Next, we put the jars on sterilization for about 20 minutes. Then we roll up the banks, turn them over, put them in a warm place, wrap them up. When they have cooled, we take them out to the cellar or put them in a dark, cool place.
Perhaps many will be surprised by the fact that even jam can be made from squash for the winter, although they can be enjoyed all year round. It looks good in the form of confiture or jam. In order to make jam, we take squash and sugar in a 1: 1 ratio.
But before that, we prepare the vegetables themselves:
- cut the squash;
- remove the peel and seeds;
- cut the patissons into cubes. You can use a special cutting or combine. Cubes should be large;
- soak in cold water for up to 5 hours;
- drain the liquid using a colander;
- we pass the soaked patissons through a meat grinder. Blender will do the job too.
Finished with the preparation of the patissons. Now we cook the syrup: we take sugar and water in a ratio of 1: 1/2, that is, pour 1 kg of sugar with half a liter of water. Bring to a boil, pour the mass of squash and cook, stirring until tender. It's another 40 minutes. The readiness of the jam can be checked by dropping it on a saucer: it has not spread, which means it is ready.
Important! You need to remove the foam from the top of the jam, as it can adversely affect its taste.
We spread the jam in prepared jars and after cooling we put it in the refrigerator.
If you want to add citrus notes to squash jam, you can add the juice of one orange to the boiling mass and boil everything together for about 15 minutes. And if you add lemon pulp, you will not only make the jam taste expressive, but also extend its shelf life.
– not only beautiful, but also very tasty vegetable. It is very useful and, in fact, is a versatile vegetable that can be cooked in various ways. Patisson fits perfectly into the everyday menu and looks good on the festive table. Include it in your diet and enjoy a delicious variety of meals every day.
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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 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 people think that patisson is a zucchini. From the zucchini he got only taste. It's actually a type of pumpkin. Unusual appearance gives the workpiece piquancy and originality.
About the beneficial properties of patisson
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 bring this vegetable to the first steps 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 microelements improves human vision and liver function. Dietary fiber helps to get rid of excess cholesterol. The abundance of fiber normalizes bowel function, prevents various failures. Seeds of squash struggle with excess salts in the body and relieve gout.
A nice 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 patisson 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 to be consumed with meat. Pickled patissons are most suitable for protein products, the recipe of which will give a detailed description of how to make a delicious addition to meat dishes. Such a tandem is useful for people with a problematic gallbladder, liver, and stomach ulcers. For dieters, 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 a thin skin. They will be ready in a month, regardless of how the preservation is stored, under a nylon lid or under a tin. 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 provisions if you follow a 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 patissons should be stored in the refrigerator so that they do not turn sour.
Pickled squash slices
If you have too ripe and hard vegetables on hand, pickled squash for the winter in slices will come in handy. To do this, you need 4 pieces of large squash and one carrot.
Pickling:
Pickled patissons 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 is adjusted according to your preferences. The recipe uses apple cider vinegar. 
Canning:
Pickled patissons with cucumbers
Combining squash with cucumbers is a great idea. Provisions are obtained not only aesthetically beautiful, but also tasty. Pickled patissons with cucumbers have a sweet aftertaste 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:
Pickled squash with zucchini
To make pickled zucchini and squash for the winter, you will need a 1.5 liter jar, which will take 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. Feel free to add onions.
Pickling:
Pickled patissons with tomatoes
Squash marinated with tomatoes 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 a few chokeberry berries to the recipe, which you need to hold for 10 minutes in boiling water before adding to the jar.
By canning vegetables, we hope to get a lightning-fast result, and not just a result, but tasty and rich. Pickled squash according to instant recipes will help to cope with this task. In fact, quickly pickling vegetables of the pumpkin family is not difficult. First, the patisson must be cut into pieces. Thus, the marinade will be able to quickly saturate the vegetable. For greater reliability, it is advisable to boil the squash together with the brine. And finally, in no case do not skip the blanching procedure. Bon appetit and delicious pickled patissons to you!
I think everyone knows about such a tasty and healthy vegetable as patisson, the appearance of which is similar to a flying saucer. Despite their close resemblance to zucchini, squash is a type of pumpkin. Just like pumpkin and patissons, they are delicious stewed, fried, boiled, baked and pickled. No less popular are squash blanks for the winter. They are marinated both independently and in tandem with other vegetables, vegetable salads are prepared from them, salted, jam is made, frozen.
Marinated patissons for the winter- one of the most famous and popular blanks from this vegetable. Each recipe for pickled squash for the winter is unique and original. For example, some housewives preserve them whole, while others prefer to cut them into slices or pickle them with cucumbers, bell peppers,. The recipes for pickled patissons for the winter also differ in the composition of the marinade and the pickling method itself - with and without sterilization. Pickled patissons for the winter without sterilization is one of the easiest ways to preserve, as a result of which the patissons turn out to be hard and crispy.
Ingredients:
- Squash
- Parsley
- Mint
- Garlic
- Hot peppers
- Mustard beans
- dill umbrellas
- Black peppercorns
To prepare one liter of marinade:
- Water - 1 liter,
- Salt - 1 tbsp. spoon (with a slide),
- Sugar - 2 tbsp. spoons,
- Vinegar - 3 tablespoons.
Marinated squash for the winter - recipe
Wash the patissons. After cutting each patisson into two equal parts, cut them into thin slices.
Wash and sterilize canning jars. Wash hot peppers, parsley, mint under running water. Peel the garlic cloves. Cut hot pepper into thin rings. In each jar, put parsley, dill umbels (dry dill seeds), parsley, garlic cloves, mint, black peppercorns, seeds and 2-3 hot pepper rings.
Tamp the squash slices tightly into the jar.
Boil water in a kettle. Pour hot water over squash. Cover jars with squash lids and leave for 10 minutes. After this time, cover the jars with a special lid with holes. Drain the water into a saucepan. Measure it with liter jars. to know exactly the right amount of ingredients for the marinade. To prepare the marinade, alternately add salt, sugar and vinegar to the water. We use kitchen stone salt for pickling squash.
Sugar for canning can be used both cane and beet - it does not matter.
As for vinegar, we take ordinary table vinegar.
After adding all the ingredients, the marinade must be boiled for at least 5 minutes. Fill jars with squash marinade. Roll up the lids on the jars. Pickled squash for the winter without sterilization turn over, leave to cool, covering them with something warm. Take the cooled cans to a cold place.
Pickled patissons for the winter. A photo
Many housewives know how to pickle squash, and make pickling according to their signature recipes. Often, when salting patissons for the winter, we use the same recipes as when salting zucchini. There will be 3 recipes for pickling squash - 1 traditional recipe and two combined with other vegetables.
Patissons are vegetables that are classified as pumpkin varieties. They are grown by many summer residents, those who appreciate the benefits of the vegetable and its good taste, (squash tastes like a zucchini), it is a little more tender. Many delicious dishes are made from squash in the summer, they are stewed, fried, baked and, of course, salted and marinated. The vegetable is perfect for pickling, it has its own special delicate taste, and on the table in winter it is a wonderful snack, and sometimes an excellent side dish for other dishes.
Today we will look at a few basic rules for salting squash. I made three variations. three recipes for pickling these delicious vegetables - squash, which have such an interesting look in nature.
Recipes for salting patissons for the winterThere is nothing complicated about how to pickle squash, it remains only to understand the intricacies and secrets of the procedure itself. First of all, for salting, you need to choose the young fruits of squash - as they are more delicate in taste. Young fruits are compact in size and fit well in a glass jar, the skin of the squash has not yet become coarse and after salting it will turn out quite soft. The taste of preservation is as bright and pleasant as possible. And more mature fruits are better divided into parts.
Important! Overripe vegetables are not recommended. They no longer have those tastes, and the peel has become very thick and tough.
Understanding the process of how to pickle squash for the winter, I will immediately note that you should not cut the peel from vegetables. It lends itself well to salting, and will help preserve the excellent taste of canned foods. The only thing to do is to wash the skin well with a brush.
The stalks, on the contrary, must be removed. They do not affect the taste in any way, they create an obstacle to soaking the inside of the squash with brine. Accordingly, the quality of the result obtained in the presence of stalks will be far from expected.
When salting squash for the winter in jars, I will designate mandatory blanching. The blanching process will preserve the crispy texture of the vegetable. Blanching is the effect of boiling water on vegetables for 5-10 minutes. Squash can be simply doused with boiling water or placed in a container of boiling water. After you need to dip the vegetables in cold water. This will keep their skin color beautiful.
How to pickle patissons: popular recipes
Consider the classic 1st salting option. It is suitable for those who want to pickle squash in the traditional way and are looking for a recipe that does not involve any particular difficulties. For two 1.5 liter jars, you will need about 2 kg of squash.
The sequence of actions is as follows:
Wash the patissons well, boil them for 10 minutes. in plain water;
Peel a clove of garlic, wash about 100 grams of dill;
Wash 2 leaves of horseradish and 6 cherry leaves;
Distribute the spices equally among the jars;
Add 6 black peppercorns;
Put the vegetables in a container, try to make it denser;
Boil 1.5 l of water with 60 g of salt;
Pour vegetables with ready-made brine;
Leave the jars for a couple of days in a dark place.
The classic recipe for salting patissons After the expiration of the marked period, you need to drain the brine from the cans, boil it and re-fill it into the container. Now you can roll up the lids. This recipe is suitable for anyone who is interested in how tasty it is to pickle patissons in order to get excellent home preservation. In winter, it can be used to prepare pickle salads, which will be an excellent addition to all main courses. Also, such blanks will not interfere on the festive table, they will delight guests with excellent taste.
Another option for salting squash with the addition of cucumbers
If there is a desire to diversify your preservation (it is not all the same to salt the squash), then pickle the squash and cucumbers. These vegetables are well combined in salting and complement each other with taste, there is a good recipe for this. We need 2.5 kg of squash and 5 kg of cucumbers. This volume of vegetables is enough for about 3 three-liter jars (ready-made preservation).
Salted squash with cucumbers The pickling sequence is as follows:
Wash vegetables. Squash should be kept in boiling water for 5-7 minutes;
Divide the spices among jars. You will need a tablespoon of salt in each container, 25 g of dill and parsley, 6 cloves of garlic. You can add a piece of fresh red pepper. Some housewives additionally add carrots cut into rings;
Carefully put cucumbers and squash in jars in any desired order - mixed or in layers;
Boil 5 liters of water with 300 g of salt, pour into jars;
Let cool and cover with a lid. Keep the container for 2 days in a dark place;
Pour the brine into a saucepan, boil, pour into jars again. After 5 min. repeat the procedure, then again;
After completing the third filling, you can begin sterilization, which will take 20 minutes;
roll up jars with lids.
If you are interested in how to quickly pickle squash in order to eat them in the near future, that is, make salted squash. Then it will be necessary to reduce the frequency of brine boiling procedures. Sometimes you don’t even have to roll up the container with lids. But, when vegetables are harvested for the winter, it is important to make sure that the preservation is of high quality and lasts until the allotted time.
3rd option for salting squash (option with zucchini)
Now consider another recipe for a change, how to quickly and tasty pickle squash with zucchini. As a rule, zucchini is more common, and almost every summer resident grows them, unlike squash. These 2 vegetables are well suited for combined salting, by the way, zucchini can also be used. In fact, the salting procedure will differ little from other recipes. The only difference is in the proportions.
The sequence of actions is as follows:
Wash the squash and zucchini well, cut the zucchini into large rings, cut the squash depending on the size (if large - in pieces, and small ones can be left whole);
Put vegetables in jars in layers - alternating vegetables, a layer of squash and a layer of zucchini;
Make between them a smaller layer of spices. It can be dill, horseradish, cherry and currant leaves, peppercorns, etc.;
Make a brine at the rate of 80 g of salt per liter of water;
Pour jars with boiling brine;
Leave for a couple of hours;
Drain the brine, boil and again pour into a container;
Roll up jars with lids.
These step-by-step recipes will help you beautifully and efficiently pickle squash. I think you will not have any difficulties in salting and everything will turn out well. In these recipes, I clearly, step by step described in what form and how the vegetables fit, in what proportional ratio you need to make a layer of spices. And you can also pickle patissons in combination with other suitable vegetables (except those listed in the recipes), use the vegetables that you like (you can make such an assortment of salted vegetables) and it will also be very tasty.
There are more on the site telling how to pickle or pickle different vegetables. Everyone can choose pickle recipes to their taste, someone likes it spicier, someone more tender or more spicy taste. The main thing is to accurately and correctly perform all the actions so that the conservation is preserved until the winter and can delight you on your table with excellent taste.
The choice of how to prepare stocks for the winter for most housewives is based on three "pillars": simple, fast and tasty. It is with such recipes that we will begin the study of various salting 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 leaves of horseradish. We make a brine from a liter of water and 60 grams of salt.
Attention: it is better to take vegetables for harvesting the same size so that they are all equally salted.
So, we select medium squash and carefully wash them in running water, after which we carefully cut off the stalks. We divide all plant components, except for fruits, into 3 parts, one of which is immediately placed in small portions on the bottom of the jars. On top of the layers in the container we place the squash, whole, without cutting. Thus, the banks should be filled halfway. Next, we divide into portions another part of the seasonings and put 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 cooks quickly, so by the time the jars are filled, the salt will already dissolve in the water. It remains only to fill the containers, filling the space between the tightly packed squash. Then we remove the jars for 10 days in a dark place, it is possible 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, after which we tightly close the lids and put them 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 components, but the result will be stored all winter in almost any conditions. Again, we focus on 2 kilograms of squash, but this time we need a whole head of garlic (medium size), 3 large leaves of horseradish, 6 leaves of currant, 1 bunch of onions and black pepper. For brine, we take 3 tablespoons of salt per one and a half liters of water.
Vegetables need to be washed, then peeled from the stalks and cut into thick rings. At the same time, we put water to boil, and when it heats up, we throw salt into it. In sterilized jars, between times, we begin to put 3-4 cloves of garlic, a couple of currant leaves, half a horseradish leaf and a few sprigs of dill. On top of the layers we place slices of squash almost to the very neck. Fill the containers with hot brine and cover with lids, without corking tightly. We keep the jars in a dark, cool place for 3 days, then pour the brine into a saucepan and bring to a boil. We fill the containers again with salty liquid, roll them up for the winter and put them upside down.
Attention: salting squash in jars should be without prolonged cooling, otherwise the vegetables will become sour. 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 harvest vegetables whole, you can pre-cut them into slices or small slices. The result is a wonderful salad, only canned. It is about this type of spins for the winter that will be discussed further. The first recipe will require you to have the following products: for 2 kilos of patissons - a kilogram of sweet bell pepper and the same number of tomatoes. You will also need 50 grams of garlic cloves and a dozen peas of black and allspice (equally divided), a few bay leaves, cloves, cinnamon, as well as leaves of a currant bush and cherries.
First of all, we collect water in a saucepan, 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 clean the garlic and divide the head into cloves. Then we cut the vegetables, with peppers and squash in small pieces, and tomatoes in circles. When the water boils, we throw into the pan for each liter 35 grams of salt and 50 grams of sugar, as well as citric acid, picking up a little on the tip of a teaspoon.
Next, we put seasonings, herbs and spices in sterilized jars, and on top a layer of tomatoes on a third of the jar and the rest of the space with chopped vegetables, with which we mix the garlic passed through the crusher. Add a teaspoon of vinegar to each container, then pour our salad with hot brine. Now put the jars in a wide saucepan to pasteurize. If a container of half a liter is used for twists, then for 25 minutes, liter containers - for half an hour. Along the way, boil the lids, with which we close the blanks.
A very tasty result promises a recipe for salting cabbage and squash for the winter. We take vegetables by weight 1: 1 and wash them under cold running water. Finely chop the cabbage into short and narrow ribbons, cut the squash into slices. We put the resulting semblance of a salad in a saucepan and sprinkle with salt, 2 tablespoons are enough if you took both vegetables per kilogram. Along the way, boil water and pour 1 tablespoon of salt into it 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 we shift the cutting into pre-sterilized jars. When our brine boils, turn off the gas and pour a little 9% vinegar into the pan, 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 put the jars in the already warm one, then bring to a boil and pasteurize for 10 minutes. It is better to close with hot, sterilized lids in boiling water.
Salted patissons with vegetables and fruits
The most common recipe that many housewives have is a multi-component pickle with cucumbers and tomatoes. Here we will start with the first option. For each liter jar, you will need 450 grams of cucumbers (up to 10 centimeters long) and 150 squash, as well as 400 milliliters of water. Do not forget about spices with seasonings: several sprigs of dill and parsley, as well as 3 small leaves of horseradish, up to 4 cloves of garlic, 5 peas of allspice and 2 tablespoons of salt. Wash vegetables and herbs under running water, remove the stalks.
We put the filling to boil 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 put garlic, herbs and peppercorns on their bottom. Then we lay cucumbers and squash in layers and pour boiled brine. Next, in each jar you need to splash 1 tablespoon of 9% vinegar. Close the container tightly with lids, and then turn it upside down. If the squash needs to be cooled quickly, then the cucumbers should be kept warm for a long time, and since there are more of the latter, we wrap the jars with a blanket, leaving at least a day to cool completely.
It turns out very tasty twist with apples for the winter, fruits give the pickle an original taste and aroma. We need half as many apples per 1 kilogram of squash, preferably sweet and medium-sized. 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 greens (dill or parsley, you can in a complex, a couple of sprigs), 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 after rinsing the green sprigs, cut them in half.
We make a brine: for the weight of fruits indicated in the recipe, you need to take 1 liter of water and, heating it, add 60 grams of salt. At the same time, we sterilize the jars and put greens, garlic and pepper on the bottom. We cut the apples into 2 parts, removing the core, and cut the squash into quarters, all this is carefully laid in layers in a glass container. We fill our blanks with boiling brine, after which we 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 take 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 a brine: put 40 grams of salt per liter of water, 50 grams of sugar, and after a five-minute boil, add a teaspoon of 9% vinegar. At the bottom of sterilized 3-liter jars we put a few peas of allspice, a couple of bay leaves, dill and parsley, a little citric acid, cinnamon and cloves (a pinch each). Then we put cucumbers, squash and tomatoes almost to the neck, put a few leaves of currant, cherry and oak. Pour boiling solution, put the jars in a pot of water, pasteurize for 25 minutes and twist.
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