Patissons by taste qualities They resemble zucchini, but they are much tastier and healthier than them. In addition, they add originality to the dish due to unusual looking. This product can be stewed and fried. Squash reveals its special taste when marinated.
How to pickle squash - general rules
It turns out that squash is not an entirely simple product. When marinating it, it is important not only to choose the right recipe and pick up the spices, but also save everything beneficial features. Therefore, it is necessary to follow the cooking technology.
- When prepared for the winter, this product goes well with other vegetables, such as cucumbers, tomatoes, bell peppers and even cabbage.
- Taste ready-made dish directly depends on the quality of the squash. The softest and most delicate taste is obtained from young fruits with thin skin. Choose them in small sizes so that they fit completely into the jar. Although they are considered unripe, the fruits contain the maximum amount of useful components.
- Fruits larger than 7 centimeters will have to be cut into slices and cubes. The taste will not change after marinating, but the usefulness will decrease significantly.
How to marinate small squash
The small fruits of this plant have original form and they look very beautiful not only in the jar, but also as separate dish. Therefore, many housewives like to marinate whole squash.
You will need the following ingredients:
- squash up to 5 cm in size - 2 kg;
- hot pepper – 3 pods;
- fresh garlic - 1 head;
- horseradish and cherry leaves - to taste;
- table vinegar 9% – 120 ml;
- rock salt – 100 g;
- dill, parsley and celery - 5 sprigs each.
Recipe:
- Small fruits are placed in liter jar. But you can use any volume for marinating. Prepare the dishes: wash and dry well.
- Pour 1.5 liters into the cooking container. cold water. Add salt and bring to a boil.
- Wash the vegetables, cut off the stem. Small squash should be blanched for no more than 4 minutes. Then immediately plunge them into cold water.
- Peel the hot pepper from seeds and cut into rings. Peel the garlic head and chop the cloves.
- Place greens, cherry leaves and chopped horseradish leaves on the bottom of the prepared dish. Place pepper and garlic on top. Then transfer the squash.
- Boil the salted water again, add vinegar and immediately set aside.
- Pour the hot marinade over the vegetables and cover the jars with a lid. To complete the recipe, sterilize the jars with the contents for about 10 minutes and seal.
How to marinate large squash - cooking features
The brine for pickling large vegetables is no different from the previous one, but the preparation technology is different.
Harvested vegetables must be cooked immediately and not allowed to wilt. Rinse the fruits well under running water. Cut off the tail, but at the same time grab up to 1 cm of pulp.
- Make the squash slices for pickling as thick as possible, but so that they fit into the jar. Thinner slices of vegetables may overcook and lose flavor.
- Sliced squash is also blanched. But calculate the time depending on the size of the pieces. The total cooking period should not exceed 5 minutes!
- Dip the boiled slices immediately into cold water. This will stop the cooking process and prevent the vegetables from becoming soft.
- If the recipe does not provide for sterilization of the jars with their contents, then they must be sterilized separately and only then put in the vegetables. Lids are also prepared in this way.
- Hot and sealed jars should be cooled before storing in the cold.
How to pickle squash without sterilization
Some housewives are afraid to sterilize jars of vegetables in boiling water. For them, there is a simple recipe for pickling squash without this cooking step.
For 1.5 kg of young fruits you will need:
- Not big tomatoes or cherry - up to 10 pcs.;
- granulated sugar and salt - 1 tbsp. l.;
- fresh garlic – 3 cloves;
- whole laurel leaves – 5 pcs.;
- acetic acid 70% – 1 tbsp. l.;
- spices: star anise, black and allspice peas, cumin;
- purified water – 1.5 l.
Cooking method:
- Wash and sterilize the jars. Wash vegetables to remove dirt in running water. If necessary, cut the squash, leaving the tomatoes whole. Peel the garlic, cut into rings.
- Place squash, tomatoes and garlic into a jar. Bring the water to a boil, add salt and sugar. Pour the brine into the jars. At the same time, try not to pour boiling water on the walls of the cookware, otherwise it may crack. Leave them to cool.
- Then pour the marinade back into the pan, bring to a boil and pour back into the jar. Leave to cool as well, then drain.
- Repeat this procedure again, but before pouring the marinade into the jars, add spices and vinegar.
- Roll up the jars with sterile lids, cool and transfer to the basement or other storage location.
By choosing one of the suggested recipes, you can easily pickle squash and enjoy it in winter. The main thing is to follow the cooking technology and then you can experiment with taste. Bon appetit!
Patisson is a vegetable plant, a type of pumpkin, a relative of zucchini. It is not as common in garden beds as other members of this family. However, summer residents who tried this unusual vegetable, most often reserve space in their garden for other seasons. This is an early ripening crop; the fruits can be consumed within a week from the moment they appear. In addition, it blooms and bears fruit until frost.
In addition to its external resemblance to an alien flying saucer, squash is interesting because it contains a storehouse of vitamins. These vegetables taste similar to zucchini, but with thicker skin and tasty pulp. They come in yellow, green or white.
How to choose vegetables?
When canning squash for the winter, it is important to choose the right fruits. It is recommended to take young ones, with thin skin, without dents or stains. It is also better to select fruits small size, they will cook faster and fit perfectly into the neck of the jar. The fact that the vegetable is ripe will be indicated by its light green color. In addition, in young squash, when pressed, the peel is slightly pressed. White, hard squash is not suitable for consumption.
Preparing squash for the winter is not at all difficult if you take into account all the recommendations. This can be a twist or you can just freeze them. IN winter period you can cook with them various dishes, for example, Korean-style squash with sweet pepper.
Recipes
Patisson is popular in cooking. It can be fried, boiled, salted, stuffed, pickled, cut into salads or made into jam and marmalade. Cookery books and magazines for housewives offer many recipes with squash for the most discerning taste. Squash, prepared with skillful hands, is as tasty as mushrooms.
You can preserve squash yourself, or you can make a “vegetable garden” by adding other vegetables along with them. Before preservation, due to the thick skin, the squash must first be boiled in boiling water for 5-10 minutes.
Vegetable mix
The main question is what vegetables can be combined. There are no clear restrictions; almost any food can be marinated together. vegetable crops. Usually garden herbs are added here - parsley and dill, as well as bay leaves, cloves, and any pepper. For the brine, you need to prepare 1.75 liters of water, into which add 1 tbsp. spoon of salt, 2 tbsp. spoons of granulated sugar, 2 tbsp. spoons of 9% vinegar essence.
It is recommended to marinate vegetables in small sizes. To do this, they need to be prepared: disassemble the cauliflower into pieces, cut the white cabbage into pieces, carrots and zucchini into circles, cut the squash in half or into four parts. Peppers are cut in the same way, after they have been cleared of seeds. First, herbs and spices are placed in jars, and vegetables are placed on top. The assortment is poured with marinade and sterilized for 25-30 minutes. After this, tighten and place the jars with the lid down until the workpiece has cooled.
“Vegetable garden” of squash and zucchini with tomatoes
This recipe can be done even by novice housewives. Prepare a kilogram of tomatoes, a kilogram of squash and zucchini. To prepare the marinade, you need a liter of water, in which 200 ml of fruit vinegar, 200 grams of honey and the same amount of granulated sugar are dissolved. Small squash, zucchini and tomatoes are compacted tightly into a jar. First, the skin of the tomatoes must be carefully pierced. The assortment is poured with marinade and sent for pasteurization. Roll up and put away for storage.
Salted
For pickles, it is recommended to use vegetables of the same size so that the salt is evenly distributed. For salting 2 kg of squash, you need to add 1 clove of garlic, dill, cherry leaves, black pepper, a couple of horseradish leaves. Vegetables must be boiled first. First, spices are placed in the preparation container and the squash is pressed tightly on top. For brine, add 60 grams of salt to 1.5 liters of water. The squash is poured with marinade and left in a dark room for three days. Then the brine is drained, boiled and returned to the vegetables. They roll it up and put it away.
Marinated with apple and carrots
To surprise guests or diversify festive table, you can marinate squash with carrots and apples. Apples go well with vegetables, and in addition, they contain a lot of vitamins. This recipe is original, but very easy to follow.
3 liters of water, 5 squash, 5 carrots, 4 heads onions, 4 apples need to be prepared in advance. In addition to vegetables, you will also need 4 bay leaves, 8 peppercorns, dill, parsley, 4 pcs. cloves, 6 cloves of garlic. The marinade will use 3 tbsp. spoons of sugar, 2 tbsp. spoons of salt, 1 tbsp. spoon 70% vinegar. Vegetables must be washed and cut. Apples can be divided into parts, carrots cut into cubes or circles, onions into slices.
First the marinade is prepared. Seasonings are placed in boiling water, where they sit for 3-4 minutes. The resulting brine is placed in a separate container, squash is added, and boiled. After 3 minutes, add carrots and garlic, after another 3 minutes - apples, which need to be boiled for no more than 2 minutes.
While the vegetables are cooking, sterilize the jars well. The easiest way is vinegar treatment. Place cooked vegetables and apples and pour marinade over them. Twist tightly and remove to cool.
Finger licking caviar
It turns out much more tender than from zucchini and is not inferior in taste. For this recipe you will need 3 kg of squash, 2 kg of tomatoes, 1 kg of onions, 5 carrots, 2 tbsp. spoons of salt and apple cider vinegar, a glass of sugar and sunflower oil. The squash is cut into small pieces, the carrots are grated, the onions are cut into cubes, and the tomatoes are sliced. The squash is fried in vegetable oil for 5 minutes, then onions and carrots are added to them. The vegetables are fried for 10 minutes with constant stirring, then tomatoes are added here, and the vegetables are stewed for another 10 minutes. Then grind the mass using a blender.
The resulting puree is transferred to a separate container, vinegar, salt, and sugar are added. All ingredients are simmered over low heat for another half hour. The finished caviar is placed in a sterilized container, covered with a lid and simmered in a water bath for about 20 minutes. After this, the lids are screwed tightly.
Marinated crispy squash
Before cooking, they must be washed, dried and the stalks removed. For the blanks, choose young squash about 4-5 cm in length, so that you can freely put it in the neck of the jar. First, they are boiled for 5 minutes in boiling water with added salt. Then seasonings are placed in sterilized jars: dill, celery, tarragon, currant leaves, followed by squash.
All this is poured with hot brine. For it you need to prepare 1 liter of water, 2.5 tbsp. spoons of salt, 1 tbsp. a spoonful of sugar, 2-3 tablespoons of 3 percent vinegar, pepper, cloves to taste. After boiling, vinegar is poured into the marinade. Cover the jars with lids and place them in a container filled with hot water, wait until it boils, take it out and roll it up.
In a spicy marinade
Fans of spicy food will love the marinated squash with a spicy note of red pepper. Dill is placed in a sterilized half-liter jar, currant leaves and horseradish leaves. Then add a clove of garlic, a teaspoon of salt, red pepper to taste, and 50 ml of apple cider vinegar. The squash is carefully placed on top. Everything is poured with boiling water and sterilized under a closed lid. Then it is rolled up and sent for storage.
With cucumbers
Combining squash and cucumbers in one jar is a great idea. Such proximity produces a sweetish taste. Vegetables are taken in equal parts, for example, per kilogram. Vegetables must be washed and prepared for preservation. For a liter of water you will need 2 tbsp. spoons of granulated sugar and 1.5 tbsp. spoons of salt. Boil until completely dissolved, add 0.5 teaspoons of vinegar.
Spices are placed at the bottom of the sterilized dish: 6 cloves of garlic, 3 bay leaves, 6 pieces allspice, cherry and currant leaves, dill, parsley. Cucumbers and squash are placed on top and poured with the prepared marinade. Then you need to sterilize for 10 minutes and tighten.
With zucchini
For a 1.5-liter jar you need 0.5 zucchini and the same amount of squash. In addition, carrots, onions, Bell pepper. Place a couple of dill umbrellas, 3 cloves of garlic, and a couple of cherry leaves in a jar. Carrots and zucchini are cut into rings, peppers are cut into 4 parts. Squash is also added here. Small ones are whole, large ones are cut into pieces.
For the marinade: per liter of water you will need 70 grams of salt, 3 tbsp. spoons of granulated sugar, 70 grams of acetic acid, a few peppercorns, bay leaf. Vegetables are poured with marinade, covered with lids and sent for sterilization for 30 minutes. After this, the jars must be rolled up and left upside down for a day.
With mint
There is no sugar in this simple recipe, it is substituted peppermint, which will give the squash unique taste. To prepare the marinade, add 10 grams of salt and 3 grams of 70% vinegar essence to 1 liter of cold water. All contents are brought to a boil. Small fruits are washed, blanched for 5-7 minutes and sent to cool.
The bottom of the jar is lined with horseradish, celery, dill leaves, fresh mint, bay leaf, and peppercorns are added. Then vegetables are added here. They are covered with herbs, poured with marinade, and sterilized for 10-20 minutes.
Quick marinating method
Vegetables are washed well, spices are placed in a jar - salt, pepper, lemon acid, bay leaf, cloves. Then the squash is sent there, between which it is necessary to place currant and cherry leaves, as well as parsley and dill. The fruits are poured with boiling water, after which the container is placed in a container with water and sterilized for 30-40 minutes. Finishing touch– vinegar, one spoon is added at the very end. After this, the workpiece is closed with a lid, cooled and sent for storage.
With lemon and herbs
For 1 kilogram of squash take half a glass table vinegar, half a glass boiled water, one third of the same container of chopped shallots. You also need to add 1 tbsp one at a time. spoon of spices - salt, granulated sugar, several pots of black pepper. Then add half of 1 teaspoon of red pepper, one 1 teaspoon each of coriander and mustard, add 3 cloves of garlic, a bay leaf, several sprigs of tarragon, a couple of green onions, 4 slices of lemon.
Vinegar is poured into the water and the indicated spices are added. The contents must be brought until bubbles appear by dissolving salt and sugar. Vegetables prepared for pickling are divided into two parts. One of them is placed in the jar first, then tarragon, onion and lemon are added. The squash is placed on top again, and everything is poured with hot marinade. No matter where they are stored canned squash, they will be ready in a month. You can try it without waiting for winter.
Squash is indicated for people with hypertension, anemia, kidney disease, and is useful for obesity. Thanks to the proteins in its composition, squash has an excellent effect on the digestive tract, liver, vision, improves immunity, and lowers cholesterol. Squash seeds do not allow you to exceed the amount of salts in the body and even relieve gout.
Squash in any form is contraindicated in case of malfunction digestive tract, use with caution at low blood pressure. Minimal consumption of squash is recommended for people with kidney and gallbladder diseases. because Some varieties contain oxolates, which can promote stone formation. Canned vegetables are contraindicated for people with problems of the pancreas, kidneys, diabetes mellitus and is not recommended for young children.
Fans of these vegetables buy seeds for the upcoming season at the end of winter in order to have time to choose suitable varieties different forms, colors and ripening dates.
Note: early varieties will produce a harvest within 40-50 days from the moment of germination, and later varieties will only begin to set fruit after 60-70 days.
To learn how to preserve squash, watch the following video.
When we lived in Uzbekistan, we always prepared a lot of squash for the winter. They were twisted separately, and also made assorted, adding cucumbers, tomatoes, carrots and onions. They could have added young zucchini and cabbage. The preserved jars turned out to be very “cheerful” in color and were quickly eaten. You try two of all the vegetables, and the jar is already empty.
But here's what's interesting. While we lived there, we always bought small squash at the market. And until some time I couldn’t even imagine that they could grow big.
But when we moved to live in the Urals, I first saw large squash sold by grandmothers outside the store. It was their harvest grown in the garden. And when I once bought such large squash from my grandmother, she asked me: “Daughter, what are you going to do with them?”
I fried such large specimens then. And it turned out delicious vegetable dish. But in order to preserve them small, I had to raise them myself.
Marinated squash is something! I consider them a delicacy. But not because they are difficult to pickle, but because to harvest them small, you need a fairly large growing space. I don’t have such a place, apparently, like those grandmothers at the store.
Therefore, I had to resort to a trick. I grow them a little larger than the small ones. And I cut it in half, and at that time I collect some squash small. That’s how I marinate, small ones whole, and larger ones in halves.
The main thing is that they are not overgrown. If they are overgrown, they won’t be as tasty and won’t crisp either. Because the seeds in the middle are already quite large, and when cooked, the middle becomes soft. Therefore, when you marinate these delicious vegetables, pay attention to the size. Size matters here!
Pickled squash - preparation for the winter
We will need (the recipe is for a liter jar):
- squash - 500-600 g (depending on size)
- garlic - 5-6 cloves
- dill - 3 sprigs
- parsley - 2-3 sprigs
- horseradish leaf
- bay leaf - 2 pcs
- red Bell pepper bitter - piece
- allspice peas - 3-4 pcs
- black peppercorns - 10 pieces
- salt - 1 tbsp. spoon
- sugar - 1 tbsp
- vinegar essence - 0.5 teaspoon
Preparation:
2. While the jars are being sterilized, let’s prepare everything else. Wash the squash and cut off the stems. Also, use a sharp knife to cut out the dark place where the flower is attached on the opposite side.
3. Boil water, place the squash in it and blanch for 5 minutes.
4. Then remove them with a slotted spoon so that the hot water immediately drains, and place them in cold water for rapid cooling. The squash should not become soft during heat treatment. Our task is that after opening the jar, they are dense and crispy.
5. Peel the garlic and cut each clove into two halves.
6. Place horseradish on the bottom of a clean and sterilized jar. From large sheet you will need to cut a strip 3-3.5 cm thick.
7. Then put 1 bay leaf, all the peppers, and clove buds. Place a small piece of red capsicum, no more than 1 cm thick.
8. Also add half of the dill and parsley.
Dill sprigs can be replaced with dill seeds. Or you can add both! Once I have the seeds, I add a couple of pinches. It makes a very flavorful marinade.
9. Now we put the squash themselves into the jars, the less space left in the jar, the better. So try to pack them as tightly as possible. Place the remaining bay leaf and parsley in the middle. And on top are sprigs of dill. Arrange the layers with pieces of garlic.
10. Pour water into the pan at the rate of 0.5 liters of water per liter jar. Let it boil. When it boils add salt and sugar. You need to calculate it like this.
For a liter jar we will use half a liter of water, which means we need to add a tablespoon of salt and sugar. If you boil 1 liter of water, then add 2 tablespoons of salt and sugar, and so on.
11. When the water with sugar and salt boils, boil it for 5 minutes.
12. Pour into brine vinegar essence. And immediately pour the marinade into the jars right up to the neck.
Or we pour the essence directly into jars of brine so as not to boil it. This is exactly what I do.
Immediately cover the jar with a sterilized lid.
13. Let stand for 5 minutes. At the same time, it will be good to rotate the jar from side to side so that there are no air bubbles left in it. But make sure that the lid does not open again.
To avoid scratching the table, it is better to place the jar on a towel.
14. Meanwhile, prepare a large saucepan. We line its bottom with gauze or cloth. Let's pour hot water, but not boiling water. And we put a jar of squash in it for sterilization. The water should reach the “shoulders” of the jar.
There are recipes where squash can be preserved without sterilization. But I'm not taking any chances. Over the years of my practice, squash have shown themselves to be quite capricious when preserved. That's why I always sterilize them now, just to be sure.
I feel sorry when so much work has been spent on growing and preserving, and the lid gets swelled and swells. And such a blank has to be opened and thrown away. And if you sterilize them just a little, then the jars last the whole year, and they can last longer. And nothing happens to them.
15. Sterilize a liter jar for 20 minutes. Two-liter - 40 minutes, three-liter - 1 hour.
Time is counted from the moment when the water in a large pan boils, that is, reaches 100 degrees. During sterilization, the water should constantly boil, but it should not boil and pour out of the pan.
Probably few people will screw the squash into three liter jars. But if someone decides to do so, then follow the temporary rules.
16. When the allotted time is up, remove the jar from the water using special tongs and screw the lid on with a seaming machine.
If you accidentally opened the lid when taking it out, you will have to repeat the procedure, but slightly reduce the time.
If such a moment occurs, then add boiling marinade to the jar and close the lid again. Then put the jar to sterilize again, but for 7-10 minutes.
17. When the jars are screwed on, turn them over and place them on the lid to cool. However, there is no need to cover them with a blanket or blanket. The squash is very tender, and we don’t want it to cook!
18. When the jars have cooled completely, turn them over again and place them in a cool, dark place for storage. Let them sit for one month to marinate as best as possible.
Pickled squash prepared according to this recipe stores well, the lids do not swell and the jars do not explode. The recipe has been tested over many years of practice.
Marinating them is not difficult at all. One liter jar takes approximately 35-40 minutes. If you make two jars, the time increases by only 10 minutes. That is, in an hour, you can marinate three or four liter jars.
But when in winter you open the jar and put delicious pickled squash on the festive table, it will be the most popular snack.
I always save this jar for New Year and for your birthday! And the plate with them is always empty first. And it shouldn’t be otherwise, bright yellow, small summer “suns” always remind us of summer, sun and warmth. Plus they turn out tasty and crispy.
Therefore, if you have summer cottages, plant several squash bushes. And be sure to marinate them for the winter, either whole or in pieces. You will then see for yourself how much positive they will bring you in winter.
I hope you will try this recipe for squash. And I wish that they turn out tasty and crispy for you!
Bon appetit!
Recipes for preparing squash for the winter with photosThis unusual vegetable was brought from America and is a close relative of zucchini. Its shape resembles a miniature flying saucer, which served as the basis for legends about the extraterrestrial origin of this plant. Having a fairly hard skin, it is stored for a long time and is very often used in decoration. Fruits are yellow and orange color serve as decoration in crafts on the theme autumn harvest.
In addition to their bizarre shape and good taste, they contain great amount nutrients. Different colors fruits indicate different molecular composition. For example, in yellow - in large quantities contains vitamins A and C, which are much less in white ones. Orange - rich in lutein, known for its strengthening effect on human immunity.
Squash is widely used not only in cooking, but also in medicine. Most useful components included in their composition:
- Vitamins B, B2, PP;
- Salts of potassium, sodium, phosphorus;
- Pectin;
- Carotene;
- Starch;
- Lutein.
Regular consumption of fruits is recommended for people with kidney and liver problems, cardiovascular system. Even atherosclerosis is effectively treated with this simple product nutrition. The alkaline elements included in its composition contribute to the complete and correct absorption of proteins.
Not less benefit They also contain seeds. Patisson ranks second among products containing lecithin. This component is responsible for the formation of intercellular space, improves the functioning of nervous system and brain cells, is a kind of “building material” for the renewal of damaged cells.
Patisson can be consumed raw, which brings great benefit for the body. It is also dietary and used in medicine. Freshly squeezed juice is full of fiber necessary for proper functioning gastrointestinal tract and metabolic processes.
Contraindications for use
There are restrictions on consumption for people suffering from frequent gastrointestinal disorders. The components that make up squash enhance intestinal motility, gently cleanse it and help fight constipation. If a person suffers from disorders, then use can only aggravate the situation and worsen the state of health.
Use in cooking
Squash are widely used in cooking. In terms of their taste, they resemble zucchini or pumpkin. They can be prepared in any way. Fried or stewed, boiled or canned - they go well with many foods and are very delicious dish.
Squash blanks can be called extraordinary. Pieces of chopped pulp taste like porcini mushrooms. As you know, not only the fruit itself, but almost the entire plant is eaten. Young leaves and shoots, and even flowers, are often used in preparing squash.
Due to their shape, they are ideal for stuffing. It is commonly believed that it is combined only with salty dishes, but this is not so. You can use not only as a filling chopped meat or mushrooms with cheese, but also custard. Cooking squash using this method gives them an extraordinary dessert taste, and the dish can be used as an addition to tea drinking instead of high-calorie cakes.
Just like zucchini, they are suitable for making delicious caviar. Winter squash preparations go well with side dishes such as rice and buckwheat. During the ripening period, it is better to eat them fresh and raw, which is why they are so actively used in salads.
There are many recipes for making fried squash, and they are especially tasty when stewed. Many main courses cannot do without this ingredient.
Despite the hardness of the peel and its dense structure, it produces a very tasty and healthy juice. To get the maximum amount of vitamins, you should consume it freshly squeezed. Young vegetables that have not yet hardened can be eaten raw, as they slightly resemble an apple. Don't forget about the seeds. They are usually washed and dried and then eaten like pumpkins.
With the arrival of autumn comes the harvest season. At this time, it is important not only to saturate the body fresh fruit and vegetables, which are so rich in vitamins and nutrients, but also take care of preparing squash for the winter in jars. In canned form, they also carry great benefits and are an ideal addition at any time of the year. dinner table.
Winter squash preparations recipes
Winter preparations from zucchini and squash are quite common. They are so similar to each other that they go well together, and in the end the benefits are twice as great. Canning squash and zucchini does not take much time, and the ingredients of the dish are available to everyone.
But not everyone likes the taste of the usual preparations. Almost all recipes for canning squash involve a sterilization procedure, as a result of which vegetables often lose not only their taste, but also some of their useful substances. This can be avoided.
Canning squash for the winter without sterilization will preserve the optimal freshness of the products and their benefits. The only drawback of this method is the reduction in storage period. If a piece processed in boiling water or steam can stand in a cupboard for several years, then canning squash without sterilization is designed to be eaten for several months.
It is generally accepted that preparations take a lot of time and effort. To avoid this, there are many recipes for lightly salted squash, which are prepared quite quickly. Basically, there is no need to preserve such dishes; it is enough to leave them in the cellar or refrigerator, but there are also recipes for preparing them for the winter.
There are no restrictions when choosing ingredients for pickling. Canning recipes can complement any vegetables and even fruits to suit your taste. Compote with cherry plum and jam are prepared from squash. In combination with aromatic spices and greens, the preparations will become a delicious delicacy, and every hostess will seem like a real sorceress to the guests.
Bottom line
Patisson is not only tasty, but also nutritious product. It is during the harvest period that it is worth taking care of its preparations for the cold period. There are many recipes for preparing squash and preserving it. Even in processed form they carry extraordinary benefit, and by serving them to your family’s table, you take care of their health.
Squash are healthy and tasty vegetables. Preparations for the winter from them turn out to be real culinary masterpiece. There are many fast and simple recipes conservation. Squash is salted and pickled, they make excellent winter salads, stew and caviar. They go well with other vegetables. By following the carefully selected recipes below, you will make perfect blanks for the winter from squash.
Quick and tasty winter squash recipes - general principles
Choose slightly unripe fruits for pickling and pickling; they will remain firm and crisp in any brine.
Makes them crispy and little trick: before salting, pour boiling water over the squash for a couple of minutes, then plunge into cold water.
Ripe fruits are also suitable for salads and caviar.
To taste, you can additionally add other vegetables to any of the preserves: onions, cabbage, carrots, zucchini, bell peppers, tomatoes.
Small squash can be salted whole, large ones are better cut.
Before cooking, rinse the squash thoroughly and carefully cut off the stalk. There is no need to peel the vegetables - their skin is thin.
1. Squash, canned in pieces, a delicious and quick recipe for the winter
Ingredients:
8 medium squash;
Dill with umbrellas – 10 pcs.;
Horseradish – 5 small roots;
2 chili peppers;
Garlic – 7 cloves;
Bay leaf – 5 pcs.;
A pack of allspice;
Water – 4 liters;
Salt, sugar - 130 g each;
9 percent vinegar– 30 ml per one liter jar.
Cooking method:
1. Wash the squash, cut off the stem and peel.
2. Place the squash in a deep, large container, add boiling water, and let stand for several minutes.
3. Place in a colander, rinse lightly with water, cut into medium cubes.
4. Rinse the jars with soda solution and sterilize. In each, put an umbrella of dill, two peppercorns, a small piece of chili pepper, a peeled clove of garlic and half a horseradish root.
5. Fill the jars to the very top with squash cubes.
6. Pour in vinegar and shake.
7. Cook the marinade: add sugar and salt to the water, let it boil and pour over the squash.
8. Roll up, turn over, cool in a warm blanket.
9. Store jars in the cellar until winter.
2. A quick and tasty recipe for pickled squash for the winter without seaming
Ingredients:
Squash - 2.5 kilograms (small size);
Garlic – 8 cloves;
7 bay leaves;
Vinegar 6% – 20 ml per 1 liter jar;
50 grams of salt and sugar (per liter of water);
6 pieces each of allspice and cloves;
Water – 6 liters.
Way preparations:
1. Wash the squash and cut out the stem.
2. Place the squash in a deep metal container (preferably a wide basin), add hot water, adjust the heat to medium and boil for about five minutes, drain the water.
3. For the marinade: pour water into a large saucepan, add salt, sugar and let it boil, stirring continuously, over low heat.
4. Pour vinegar into the marinade, add cloves and peppercorns.
5. Cut the peeled garlic into slices and also place in the marinade.
6. Two liter jars wash, sterilize, place the squash (you can put half a horseradish root or a sprig of green dill on the bottom).
7. Place one bay leaf on top and pour marinade over it.
8. Cover the jars with plastic lids, cool and refrigerate until winter.
3. Marinated squash: a quick and tasty recipe for the winter with cucumbers and carrots
Ingredients:
7 medium cucumbers;
3 small squash;
3 carrots;
3 horseradish leaves;
6 bay leaves;
5 peas of allspice;
Cloves – 4 pcs.;
8 cloves of garlic;
40 grams of salt;
Granulated sugar– 20 grams;
Vinegar – 10 ml per half liter of water;
Onion head.
Cooking method:
1. Wash the cucumbers (the cucumbers must be fresh, not spoiled), add water and leave for several hours.
2. Wash the peeled carrots and cut into long slices (you can use sweet peppers instead of carrots).
3. Chop the peeled onion into thin strips.
4. Wash the horseradish leaves, tear them into arbitrary pieces with your hands, peel the garlic, cut into slices.
5. Prepared glass jars put one bay leaf, a piece of horseradish leaf, 2 peppercorns, cloves, two pieces of garlic.
6. Mix squash, cucumbers, carrots and chopped onions and add hot water.
7. Sprinkle salt and sugar on top, add vinegar (1 teaspoon per liter of water).
8. Roll up with sterilized lids and store in the cellar until winter.
4. Quick recipe for squash for the winter: delicious caviar
Ingredients:
4 kilograms of squash;
Tomato puree - one small jar;
4 onions;
Carrots – 4 pieces;
Sugar, salt - 4 large spoons each;
Garlic – 8 cloves;
Vegetable oil – 130 grams;
Black pepper – 15 grams.
Cooking method:
1. Wash the peeled onions and carrots, chop the onion into thin strips, and grate the carrots with large teeth. Fry in a frying pan in hot oil over medium heat for ten minutes.
2. Peel the garlic, squeeze through a garlic press and place in a frying pan with the vegetables, fry for another three minutes.
3. Cut the prepared squash into medium cubes and also place in the frying pan along with the tomato puree, mix everything thoroughly and fry for three minutes.
4. Add sugar, salt, allspice, about four tablespoons of water and simmer under the lid for a little over half an hour.
5. The resulting vegetable mixture cool and grind in a blender until mushy, place in a metal bowl deep container, sprinkle with black pepper, put on the stove, adjust the heat to moderate and boil.
6. Place in jars (pre-sterilize them), roll up the lids, wrap in a blanket to cool, and lower into the cellar for storage.
5. A quick recipe for delicious squash for the winter
Ingredients:
5 large squash;
3 bouquets of parsley and dill;
One pack of allspice;
7 cloves of garlic;
4 dill umbrellas;
Sugar – 20 grams;
Salt – 3 large spoons;
Water – 12 glasses;
3 bay leaves;
Ketchup – 3 large spoons;
Vinegar with medium acidity.
The recipe does not indicate the exact amount of vinegar; rely on the number of jars (the ratio is half a tablespoon per liter of water).
Cooking method:
1. Wash and sterilize jars.
2. Wash the parsley and dill and separate them into branches.
3. Peel the garlic, cut into slices.
4. Place three peppercorns, dill umbrellas, three sprigs of herbs, and two pieces of garlic into jars.
5. Wash the squash, remove the stalk, cut in half (if small, you can put it whole).
6. For the marinade, pour water into a deep saucepan, acetic acid, add sugar, salt, tomato ketchup(if needed spicy marinade, then you can use chili ketchup or add additional red ground pepper), mix everything well and boil.
7. Pour the marinade into jars with prepared spices and squash.
8. Cover the jars metal lids, place in a wide metal basin and sterilize for ten minutes.
9. Roll up the jars, cool them upside down under a warm blanket and put them in the cellar until winter.
6. Squash marinated with cauliflower, a quick and tasty recipe for the winter
Ingredients:
8 small squash;
Cauliflower– 1 head of cabbage;
7 cherry tomatoes;
Pod hot pepper;
Salt – 45 grams;
Sugar – 2 large spoons;
25 ml vinegar;
7 pieces of cloves;
5 dill umbrellas;
Garlic - one head.
Cooking method:
1. Wash the cabbage, separate the inflorescences, add hot water and leave for ten minutes, drain the water.
2. Wash glass jars thoroughly. Place an umbrella of dill and three cloves in each jar.
3. Wash the squash and cut in half.
4. Wash the cherry tomatoes, cut out the stalk, make several punctures on their surface with a fork so as not to burst.
5. Wash the chili pepper, remove seeds and stems, cut into strips.
6. First put the squash into the jars, then the cabbage inflorescences, whole cherry tomatoes (if you don’t have cherry tomatoes, you can use large tomatoes, just cut them into slices) and a little hot pepper.
7. For the marinade: pour water into a deep saucepan, add sugar, salt, stir well until completely dissolved, boil over moderate heat for several minutes.
8. Pour vinegar into the marinade and stir.
9. Place a clove of garlic and a few strips of hot pepper on top of the jars, pour marinade over everything.
10. Place the jars in a wide bowl and sterilize for about half an hour.
11. Roll up the lids.
12. Turn the lid down, wrap it in a warm blanket and leave it overnight.
13. Store jars in the cellar until winter.
7. Delicious squash lecho for the winter: a quick recipe
Ingredients:
1.5 kg squash;
1.5 kg of ripe tomatoes;
7 onions;
40 ml vinegar;
7-8 pcs. bell pepper;
Cup vegetable oil;
Peppercorns;
Half a glass of sugar.
Cooking method:
1. Wash and peel all vegetables.
2. Divide the garlic into cloves and chop. Cut the onion and pepper into strips, squash into cubes.
3. Place the tomatoes in a blender bowl and puree.
4. Pour oil into a large cauldron and heat it up.
5. Add the onion, stirring, and fry for 2-3 minutes.
6. Add pepper, after 5-7 minutes add squash. Fry for 10 minutes.
7. Pour in tomato puree, add salt and sugar, throw in peppercorns.
8. Simmer, stirring, for half an hour.
9. In a few minutes, add the garlic and pour in the vinegar.
10. Pour into a sterile container and roll up.
Squash: quick and tasty recipes for the winter - advice
Add spices to your canned food: use bay leaves, black and allspice peas, dill umbrellas, dill and parsley leaves, horseradish root, chili pepper, garlic. Adjust the amount of ingredients used based on your preferences. Bon appetit.
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