How to pickle large squash for the winter. Squash salad for the winter. Squash jam

Patisson is able to absorb the taste of spices and vegetables canned with them. That’s why they experiment and make canned food for the winter in combination with other ingredients. They are closed in their pure form with spices and combined with zucchini, cucumbers, carrots, hot and sweet peppers, and other ingredients. Many people think that this vegetable is zucchini, but it only borrowed its flavor from zucchini. This is actually a type of pumpkin. If you see a small pumpkin and feel the taste of zucchini, it means you have squash. The special appearance of the vegetable makes the appetizers piquant and original.

Useful properties of the vegetable

The unusual appearance brought the vegetable to the first stages in cooking and canning. It has an attractive appearance and is rich in beneficial properties. The presence of beneficial microelements improves people's vision and liver function. Dietary fiber eliminates excess cholesterol. An abundance of fiber improves intestinal function and prevents all sorts of problems. The grains protect against excess salts in the body and save from gout.

The nice yellow vegetable contains vitamins - A, B, C, PP, minerals - potassium, iron, sodium, magnesium. But the healthiest feature of the product is its calorie content. 100 grams contain 19 kcal. However, due to its fiber and carbohydrate content, the vegetable is very nutritious. Nutrients are stored for a short period; after two weeks after flowering, vegetables lose them and are unusable. Such fruits are overripe and are fed to livestock.

The vegetable in question is used with meat. Pickled squash goes with protein products. People on a diet the vegetable is necessary in the diet as it fights obesity and with slags. In cooking, it is salted, pickled, preserved for the winter, made into jam and added to salads.

When preparing vegetables for the winter, several points are taken into account:

Otherwise, stick to the recipe, and everything will work out. Let's look at quick and tasty squash recipes.

Full recipe

The sour-salty taste of the snack is obtained if you follow the step-by-step recipe. To do this, take 1 kg of squash and one liter of water for brine.

Preparation:

1. Blanch the washed young vegetables for 5 minutes. To make them crunchy after blanching, they are also cooled in cold water for 5 minutes.
2. Place seasonings at the bottom of the pan. These are parsley and dill, two sprigs each, mint and a couple of cloves of garlic. Boil brine, which contains 2.5 tbsp. l. salt, one bay leaf, 8 black peppercorns.
3. Boil for 5 minutes, add 4 tbsp vinegar. l. and put the vegetables in the brine. Turn off the stove, close the lid and set aside for three days to saturate.

Squash pieces

If you have overly ripe and tough vegetables on hand, canning in pieces will be appropriate. To do this, take four large squash and one carrot.

Preparation:

1. The squash is cut into slices.
2. The carrots are peeled and cut into rings.
3. Place spices in a jar: three cloves of garlic, eight cloves, horseradish leaves, dill. Vegetables are placed on top of them.
4. Boil plain water and pour the ingredients into the jar. Close the lid loosely and leave for 15-20 minutes.
5. Pour water from the jar into the pan and add four tbsp. spoons of salt and two tbsp. spoons of sugar. All this is boiling.
6. Add vinegar in the proportion of one tablespoon per liter of jar volume. Pour in boiling brine. The jars are rolled up, insulated and waited for cooling.

Harvesting for the winter without sterilization

The snack tastes like cucumbers. Thanks to the apples included in the recipe, they can be preserved without sterilization without fear that the jars will become cloudy or burst.

You will need:

• 250 g apples;
• 500 g squash;
• dill, parsley, two sprigs each;
• two garlic cloves;
• one small hot pepper.

For 1 liter of marinade you need:

• 60 g salt;
• 60 g sugar;
• 1 tbsp. l. 9% vinegar.

Preparation:

1. Squash and apples are washed and destemmed and cut into 2 or 4 pieces.
2. Throw a clove of peeled garlic, herbs, and peppercorns into a sterilized container.
3. Place vegetables in a jar, alternating layers with fruits.
4. Greens and hot peppers are placed on top.
5. The marinade of sugar and salt is boiled.
6. Add vinegar and immediately pour into jars.
7. Roll up the lids. Hidden under a warm blanket at night.

Squash in hot sauce

Fans of spicy snacks will appreciate this recipe. To prepare you will need 300 g of squash, a half liter jar, red pepper. The heat will be pleasant with an apple flavor, because the recipe uses apple cider vinegar.

Preparation:

1. Wash and prepare the ingredients: in addition to vegetables, take 50 ml of apple cider vinegar, 5 grams of hot pepper, one clove of garlic, one teaspoon of salt.
2. Spices are placed in a sterilized jar, horseradish, currant leaves, an umbrella of dill and cut hot pepper are added.
3. Add salt.
4. Cut the squash and place it in a spice jar. Then pour boiling water over it.
5. Pour 9% vinegar on top.
6. Sent for sterilization, closing the lid. This procedure can also be done in the oven at 120 degrees for 20 minutes.
7. They take out the jar. The spicy appetizer is ready.

Recipe with cucumbers

Combining this vegetable with cucumbers is an excellent idea. The product comes out beautiful and appetizing. Marinated squash with cucumbers have a sweet taste and are stored for a long time under a tin lid. The recipe requires 1 kg of squash and 1 kg of cucumbers. The components will fit into a three-liter jar.

Preparation:

1. Prepare the vegetables: wash them, pull out excess greens and stems and dry them.
2. The jar is sterilized and spices are placed at the bottom: six cloves of garlic, three bay leaves, six allspice peas, dill, parsley, cherry and currant leaves.
3. Squash and cucumbers are placed on top of the spices.
4. Cook the marinade from two tbsp. l. sugar and one and a half tbsp. l. salt and one liter of water. Boil and add half a teaspoon of vinegar essence. Pour the mixture into a jar.
5. Sent to sterilize for 10 minutes.
6. They roll it up, overturn it, wrap it up. After cooling, hide in a cool room.

Canning with zucchini

To prepare this appetizer, take a 1.5-liter jar, 500 g of squash and 500 g of zucchini, a couple of carrots and two sweet peppers, and onions.

Preparation:

1. Sterilize the jar, put two cherry leaves, two dill umbrellas, and three cloves of garlic into it.
2. Cut the carrots into rings and the pepper into 4 pieces, removing the core. The prepared components are sent to a jar with spices. Add one red pepper for heat.
3. The zucchini is not peeled, but is certainly cut into rings.
4. The squash is washed. If the big ones are cut. Place the ingredients in a jar.
5. For the marinade, pour one liter of water into the pan. Add 70 grams of salt, three tbsp. l. sugar, 70 grams of vinegar and spices: 5 peppercorns and one bay leaf. Boil and pour over vegetables.
6. The jars are closed with lids and placed in a pan of water for sterilization. This procedure lasts 30 minutes.
7. Take it out of the water and roll up the lids. Turn over, wrap in warm linen and set aside for a day. The next day they put it in the pantry.

Squash with tomatoes

The squash with tomatoes comes out not too hot and sweetish. To prepare, take a three-liter jar, 1 kg of squash and 1 kg of tomatoes.

Preparation:

1. Blanch the squash and put it in a jar.
2. The washed tomatoes are also placed there.
3. Boil a marinade consisting of seasonings: allspice and black pepper, three peas each, and sugar, salt, vinegar - three tablespoons each. l. The ingredients are diluted with 1.5 liters of water. Add bay leaf.
4. The recipe is without sterilization, so you simply pour hot brine into jars and roll up the lids. Wrap in a warm blanket until cool.

Vegetable mix

Assorted vegetables are a beautiful appetizer. In addition, any person will choose a vegetable to taste. The taste of squash depends on the brine and vegetable additives. They go well with all vegetables.

Ingredients:

• 2.5 kg squash;
• 2.5 kg tomato;
• 2.5 kg of cucumbers;
• 1 kg bell pepper;
• 15 cloves of garlic;
• three leaves of horseradish;
• 300 grams of fresh dill;
• 12 black peppercorns;
• 12 allspice peas;
• 12 tbsp. spoons 9% vinegar;
• 180 grams of salt;
• three liters of water.

Cooking method:

Preparation with mint and herbs

This is an easy recipe for preparing the preparation. Greens can be found in every garden. Even if there are no spices, they are replaced with others or removed completely. No sugar is added to the recipe; peppermint replaces it. This herb, in addition to its sweetish taste, imparts spice and sophistication to the dish. The delicious pickling will appeal to both children and adults.

Ingredients:

• 300−400 g squash;
• one liter of water;
• one teaspoon of salt;
• one horseradish leaf;
• a bunch of celery leaves;
• a bunch of mint;
• a bunch of dill;
• three bay leaves;
• five peppercorns.

Preparation:

1. Young squash are washed and placed in a pan.
2. Boil water and pour it over the vegetables.
3. Leave for 6 minutes. Then transfer them to cold water.
4. Make a brine: pour water and add herbs and salt to it.
5. Boil the marinade.
6. When the water boils, add vinegar and remove from the stove.
7. Take a liter jar. Place half the greens on the bottom and add pepper.
8. Large squash are cut, small ones are stored whole. Place the remaining greens on top.
9. Leave the jar to sterilize for 20 minutes.
10. Then the jar is sealed with a lid and cooled. Canning squash for the winter is very tasty and healthy.

Appetizer of squash “with mushrooms”

The neutral taste makes it possible to make vegetables “like mushrooms”. The preparation comes out rich and tender, reminiscent of milk mushrooms in taste.

Ingredients:

• 1.5 kg squash;
• 1−2 carrots;
• one head of garlic;
• half a glass of sugar;
• one tbsp. spoons of salt;
• a pinch of ground black pepper;
• half a glass of vegetable oil;
• half a glass of 9% vinegar;
• dill and parsley.

Preparation:

1. Shred squash and carrots into cubes.
2. Finely chop the greens and garlic.
3. Place the ingredients in a deep container, sprinkle with spices, salt and sugar.
4. Pour in vinegar.
5. Marinate for three hours.
6. Then they are placed in sterilized jars.
7. Sterilize for 10-15 minutes.
8. Then they roll up the lids, insulate them and leave them overnight to warm up.

When canning vegetables, they expect instant results, and not just results, but appetizing and juicy ones. Recipes for quick-cooking marinated squash will help you cope with this task. It's easy to quickly seal squash vegetables. Vegetables are cut into slices so that the marinade saturates them more quickly. They are also boiled together with the marinade. And finally, in no case exclude the blanching process.

Attention, TODAY only!

Squash is one of the varieties of pumpkin, which in taste is very reminiscent of everyone’s favorite zucchini. But their flesh is denser. It is most beneficial to eat them fresh, but modern housewives take great pleasure in preparing them for the winter, stewing, frying, and baking, using various recipes. They turn out incredibly tasty if you stuff them. Numerous recipes for preparing squash for the winter without sterilization allow you to enjoy their aroma and pleasant taste all year round. They can be preserved and pickled in the same way as cucumbers or zucchini.

Rules for canning squash without sterilization

To prepare delicious snacks without sterilization, you need to follow some recommendations:

1. Only young squash can be preserved, since mature fruits are too hard and not juicy.
2. Vegetables no larger than 5 cm in size are considered ideal. They fit perfectly into a jar and can be prepared whole. More mature vegetables will need to be cut into pieces.
3. If you pickle hard and old fruits, they will remain hard.
4. There is no need to peel the vegetable, as this will spoil the appearance of the finished product. In addition, they have a very delicate and thin peel, which makes no sense to remove.
5. When preparing fruits for canning without sterilization, they are washed, the stalks are cut off, capturing part of the pulp (1 cm).
6. To prevent vegetables from being so tough, it is better to pre-boil them for 5 minutes.

Otherwise, you need to follow the recipe and then in winter you can enjoy a tasty and crispy snack.

How to preserve squash to keep it crispy

Squash is a very tasty and healthy vegetable, but tough. To soften it, it is recommended to blanch it, but it is important to know how to do this to get a crispy and tender taste. It is better to select small fruits, put them in boiling water and cook for about 5 minutes, no more. And then quickly take it out and plunge it sharply into ice water. If you do not carry out such manipulation, they will not crunch.

Important! There is no need to wrap the container with the snack after twisting, otherwise the fruits will become wrinkled and flabby.

Recipe for the most delicious crispy canned squash

This recipe should appeal to many housewives, because it is distinguished not only by its crunch, but also by its pleasant taste, reminiscent of mushrooms. To stock up for the winter you will need to prepare:

• 1 kg of young fruits;
• 1 tbsp. water;
• 1 tbsp. oils;
• 50 ml vinegar;
• 2 bay leaves;
• peppercorn mixture;
• 30 g each of salt and sugar.

Canning without sterilization according to this recipe:

1. Wash the vegetables, cut out the stalk and chop into 3-5 mm plates.
2. Place a saucepan on the fire to cook the brine. Pour in water, oil, vinegar, add spices, salt and sugar. Wait until it boils.
3. Place the squash in the brine, cover and cook for 5 minutes.
4. Take a colander, fish out the vegetables, fill the washed jars with them, and pour in the hot marinade.
5. Cover the jars with lids and place them in the oven, preheated to 150 °C. Leave the jars and wait until they boil. As soon as the first bubbles appear, wait another 5 minutes, remove and seal tightly.

Delicious squash with apples for the winter without sterilization

To make a delicious assortment, you will need the following products:

• 0.5 kg apples;
• 1 kg of fruits;
• 50 g fresh herbs;
• 3 garlic cloves;
• 1 hot chili;
• a mixture of peppercorns;
• 4 tbsp. water;
• 2 tbsp. l. salt;
• 50 ml vinegar.

Stages of preparing a simple recipe for the winter without sterilization:

1. Wash fruits and vegetables, remove the stem. Cut the squash into 4 pieces.
2. Throw garlic, peppercorns, and herbs into the bottom of sterile jars.
3. Cut the apples into 2 halves and remove the core.
4. Place vegetables and fruits mixed with herbs and hot chili, cut into rings, into a jar.
5. Prepare the brine by boiling water and salt, pour in the vinegar after turning it off.
6. Pour the contents of the jars, close tightly, and leave to cool at room temperature.

Preserving sliced ​​squash for the winter You'll lick your fingers

To preserve a 1-liter jar for the winter using this recipe, you will need the following products:

• 2 garlic cloves;
• 2 leaves of cherries and currants;
• 4 medium-sized fruits;
• 2 leaves of horseradish;
• 2 dill umbrellas;
• 1/2 tsp each mustard seeds and coriander;
• mixture of peppercorns.
• 2 tbsp. l. sugar and salt;
• 1/4 tbsp. vinegar.

Squash for the winter Finger-licking goodness can be preserved without sterilization as follows:

1. Wash the vegetable well, cut off the tails, cut into 6 pieces.
2. In a pre-sterilized jar, add currant and cherry leaves, a clove of garlic, horseradish, dill and spices to the bottom.
3. Fill half the container with squash, again add the additives indicated in the previous paragraph.
4. Fill the jar to the top with vegetables. Boil water and pour in the contents of the container, leave for a quarter of an hour. Repeat the procedure one more time.
5. Cook the marinade: combine water, salt and sugar. Pour the vinegar into a jar and add hot brine.
6. Close tightly.

Recipe for small squash for the winter without sterilization

This recipe will appeal to adults and children; its delicate aroma and taste will not leave anyone indifferent. To prepare for the winter you will need:

• 1 kg squash;
• horseradish and celery root;
• 1/2 tsp. mint;
• 1 tsp each fresh dill and parsley;
• 3 garlic cloves;
• a mixture of peppercorns;
• 1 bay leaf.

Important! To cook the brine you will need 1 liter of water, 1 tsp. salt and the same amount of vinegar essence.

Using this recipe, you can preserve vegetables for the winter without sterilization as follows:

1. Select young, medium-sized fruits. Cut out the stalks, because in this place the flesh is the toughest.
2. Blanch the fruits for 5 minutes, then immediately plunge into cold water.
3. Place the vegetable in jars, adding spices, garlic and herbs.
4. Pour boiling water over the jars twice, leaving for a quarter of an hour.
5. Boil the marinade, fill it to the top of the container, and seal it.

Preparing squash for the winter without sterilization: recipe with garlic and hot pepper

Savory appetizer lovers will love this recipe. Products:

• 2 kg of vegetables;
• 4 tbsp. boiled cooled water;
• 6 tbsp. l. chopped fresh herbs;
• 1 hot chili pod;
• 3 garlic cloves;
• 3 bay leaves;
• horseradish leaf;
• 50 g salt;
• 1/3 tbsp. vinegar.

Stages of preparing pickled snacks for the winter without sterilization:

1. Blanch the vegetable for 3 minutes in boiling water, cool and fill sterile jars.
2. First put herbs and spices in the preservation container.
3. Bring water and salt to a boil and pour it into the jars. Repeat the procedure again, draining the liquid and bringing it to a boil.
4. The third time, when filling the jar with boiling water, you need to add the bite. Seal with metal lids.

Tomatoes with squash, canned for the winter without sterilization

Squash turns out very tasty and aromatic if you preserve it with other vegetables, for example, cherry tomatoes. To prepare them according to this recipe, you will need the following products:

• 300 g cherry;
• 1.5 kg squash;
• 4 garlic cloves;
• 1/4 tbsp. vinegar;
• a pinch of white peppercorns;
• 1 tbsp. l. salt and sugar;
• a pinch of cumin seeds;
• 2 star anise flowers;
• 3 bay leaves.

Canning technology for this recipe without sterilization:

1. Place the squash in boiling water for 3 minutes, cool in cold water.
2. Prick the cherry with a toothpick.
3. Throw garlic, star anise flowers, spices into a sterile jar, place squash tightly, and tomatoes on top.
4. Pour boiling water over the vegetable mixture in a jar and let it stand for a quarter of an hour. Drain the liquid and bring to a boil again. Fill again and leave.
5. During the third pour, add salt and sugar to the water. Pour vinegar into a jar and add hot brine. Roll up with metal lids.

Advice! Squash turns out very tasty if you preserve it with cucumbers, cabbage squash, or simply preserve it assorted.

Preparing for the winter without sterilization: squash with herbs and spices

To prepare vegetables for this recipe you will need the following ingredients:

• 2 dill umbrellas;
• 10 pieces. squash;
• 1 leaf each of currants, cherries and horseradish;
• 6 garlic cloves;
• 2 bay leaves;
• 2 sprigs of parsley;
• pepper mixture;
• a branch of tarragon, basil and thyme;
• 2 chili pepper rings.

To cook 1 liter of brine you will need 1/4 tbsp. salt and vinegar, 1 tbsp. l. Sahara.

You can prepare a vegetable according to this recipe without sterilization as follows:

1. Wash the squash, blanch for 5 minutes, and place in ice water.
2. Prepare the marinade, combine all the ingredients and boil them.
3. Place spices on the bottom of jars, washed and sterilized, followed by squash.
4. Pour in the prepared brine and leave for a quarter of an hour.
5. Drain the marinade, taste it, add hot pepper or spices if necessary.
6. Boil again, remove from heat, pour in vinegar, fill jars, seal tightly.

Important! To keep vegetables for a long time, it is better to pour vinegar into the brine after removing it from the heat. If it boils over, it will lose some of its properties.

Squash for the winter without sterilization: recipe with onions and cloves

This recipe for crispy squash for the winter without sterilization is prepared with citric acid. To prepare 4 liter jars you will need the following ingredients:

• 1 kg squash;
• 2 carrots;
• 2 onions;
• 4 horseradish roots;
• 8 garlic cloves;
• 3 pcs. peppercorns into each jar;
• 4 bay leaves;
• 8 tbsp. water;
• 8 carnation stars;
• 4 tsp. mustard seeds;
• 2 leaves of cherries and currants;
• 4 tbsp. l. citric acid and salt;
• 2 tbsp. l. Sahara;
• dill umbrellas.

Preparation for the winter according to this recipe consists of the following steps:

1. Wash the jars thoroughly with soda and place in the oven to sterilize.
2. In each container put horseradish root, 2 garlic cloves, cloves, onion and carrot rings, peppercorns, add 1 tsp. mustard seeds. Add the main ingredient.
3. Pour boiling water over the jars, cover with lids and leave for a quarter of an hour.
4. Drain the liquid into a saucepan, add sugar, salt, add currant and cherry leaves, bay leaves and dill umbrellas. Boil for 5 minutes.
5. Pour a spoonful of citric acid into each jar, fill with brine, but remove the greens. Cork.

Rules for storing squash preserved for the winter without sterilization

Snacks canned for the winter without sterilization in jars can be stored on a shelf in a cellar or pantry for 12 months. The room temperature should not be higher than +25 °C.

Conclusion

Recipes for preparing squash for the winter without sterilization allow you to prepare not just tasty snacks, but also healthy ones. The pulp of the vegetable contains large amounts of calcium, copper, potassium and phosphorus. That is why it is useful to consume a fortified snack at any time of the year, especially in winter, when the risk of respiratory diseases increases.

Video recipe for preparing food for the winter without sterilization.

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Squash has a brighter taste compared to zucchini, and the amount of vitamins and mineral compounds in this product is in the lead. Small representatives of the pumpkin family are often preserved according to the main recipes that have been passed down from generation to generation, and ultimately made it to our article.

Pickled squash can be made in a variety of ways and with the addition of various components, which, together with the main ingredient, can create an excellent final result.

Benefits of the main component

In the pulp of this fruit you can find useful mineral compounds such as titanium, calcium, copper, phosphorus and potassium. We must not forget about ascorbic acid, which has a positive effect on the body’s protective functions, and beta keratin can prevent the occurrence of atherosclerosis and the development of malignant cells in the body.

In addition, this product is popular among people losing weight during a diet due to its low calorie content: one hundred grams of the product contains only two hundred kilocalories.

Vegetable juice acts as an antioxidant, which has a positive effect on the condition of the gastrointestinal tract, helps strengthen the nervous system and has a beneficial effect on visual acuity.

In addition, juice can speed up metabolic processes, improve the condition of the liver and kidneys, and also helps eliminate cholesterol, which is important in the fight against atherosclerosis.

In this regard, there are many recipes for pickled squash for the winter, as a result of which the preparations retain their beneficial properties and excellent taste.

Recipe for crispy pickled squash for the winter

This preparation for the winter has an excellent taste and aroma, and if you purchase yellow vegetables, the preparation will delight you not only with its taste, but also with its beautiful appearance.

Of course, you can choose vegetables of a different shade - this will not be reflected in the taste.

In addition to the three representatives of the pumpkin family, you need to prepare the following list of ingredients:

• Two garlic cloves;
• Two leaves of cherry or currant tree;
• Horseradish - two leaves;
• Four branches of flowering dill;
• Mustard - spoon;
• Half a spoon of coriander grains;
• Black pepper;
• Vinegar and granulated sugar for marinade.

Pickled squash for the winter - you'll lick your fingers! Step-by-step cooking algorithm:

• Wash the main component, cut off the tails and chop it into six particles.
• Place leaves on the bottom of the glass container and add the necessary spices.
• Place dill sprigs and garlic in the container.
• Then you need to put the squash into the container, and then the horseradish and dill.
• After this, you need to boil a liter of water and pour it into a jar.
• After fifteen minutes, you need to drain the water from the jar back into the pan and boil it. Then add granulated sugar and salt to the mixture.
• Now the jars can be closed with lids and turned upside down. Next, the product can be placed on the shelves of a pantry or cellar.

Pickled squash for the winter without sterilization: a simple recipe

Without the need to sterilize the jars, the product can be prepared without much difficulty, and the final product can become a decoration for any holiday table and attract the attention of gourmets.

So, to create a spicy preparation you need to purchase 570 grams of young squash and such components as:

• Four cloves of garlic;
• Bay leaf;
• Eight white peppercorns;
• One and a half spoons of vinegar;
• Cumin beans;
• Star anise - two flowers.

Algorithm for preparing pickled squash:

• • The main ingredient must be washed, cleaned of excess ingredients and doused with boiling water for up to five minutes.
  • Place horseradish leaves and seasonings on the bottom of the glass container, and place the chopped vegetable on top.
  • Next, you need to pour granulated sugar into the container, pour in vinegar and salt the mixture.
  • Pour boiling water over the ingredients prepared in the jar.
  • Next, cover the container with a lid and turn the jar upside down.

Fermentation with cucumbers: a simple and tasty recipe

A spicy appetizer for fish and meat dishes can show off on your holiday table if you put in some effort. As a result, the fermentation process should take about a week, and the product can be stored in a cool place for about a year.

As a result, you need to purchase the following products:

• Two hundred grams of the main component;
• Half a kilo of cucumbers;
• Garlic head;
• A bunch of greenery;
• Hot pepper.
• Salt - 4 tablespoons.

Algorithm for creating pickled squash for the winter:

At the bottom of the glass container you need to place a couple of currant leaves, cherries, dill and horseradish.

Wash and peel the vegetable, fill the jars with it.
Pour the marinade over the prepared ingredients.
After three days, drain the marinade, pass through a gauze filter and boil it again.
Rinse the ingredients from the glass container and then refill with the solution.

Repeat this step again, and only then roll up the jars.

Preparation with cucumbers and tomatoes: vegetable mix in one jar!

Recipes for crispy pickled squash for the winter often contain various vegetables, in addition to the main component. Thus, tomatoes, cabbage, cucumbers and other vegetables can act in a duet with a representative of the pumpkin family.

One of the most popular vegetable preparation recipes includes the following components:

• 1300 grams of the main vegetable;
• Just under three kilograms of cucumbers and tomatoes;
• Bay leaf;
• Peppercorns;
• A glass of vinegar;
• Salt and granulated sugar.

Let's start the culinary process:

Small squash need to be washed and removed from the tails, the same must be done with other vegetables.

Next, you need to cut the components, lay them out in layers on the bottom of the jar, and pour boiled water on top.
You need to pour out the boiling water, and instead pour the marinade over the vegetables and leave the jar in its current position.
The marinade must be left on the fire for fifteen minutes to carry out sterilization.

Delicious and spicy lecho sauce

A stunning lecho sauce can be made with the addition of squash of varying degrees of maturity, and a combination of other ingredients will help to complement the vitamin bouquet, such as:

• Two kilograms of tomatoes;
• One and a half kilograms of the main component;
• One hundred ml of apple cider vinegar;
• A glass of refined oil;
• One hundred grams of granulated sugar;
• Two spoons of salt.

How to pickle squash for the winter: a simple algorithm:

Pass the tomatoes through a meat grinder until they have the consistency of puree.

Next, remove the seeds from the sweet pepper and chop it into strips.
Peel the pumpkin representative, cut it into two parts, and then chop it into cubes.
Pour tomato sauce into a saucepan. Once it starts to boil, add some spices and basil, then pour in the oil.
After twenty minutes of active heat treatment, pour vinegar into the substance.

Glass jars with lecho sauce need to be sterilized for twenty minutes, then closed with a lid and stored in a cool place.

Onion salad with squash

The following recipe for pickled squash for the winter allows you to make a delicious preparation from the main component, which has a soft, unobtrusive taste and a spicy marinade with pungent notes and rich aroma.

To prepare delicious preserves, you need to purchase the following components in the store:

• Young vegetable - 2 kilograms;
• Four large onions;
• A bunch of greenery;
• Half a glass of vegetable oil;
• One hundred grams of vinegar.

How to pickle squash for the winter: a step-by-step method:

• Mix together the chopped onion and the main component of the winter preparation.
• Create a marinade using the remaining ingredients.
• Store vegetables in the marinade for three hours.
• After this time, transfer the mixture into jars.
• Perform the sterilization process for twenty minutes.

Squash like pickled mushrooms

There is a recipe for preparing squash in such a way that the final product resembles pickled milk mushrooms in taste and consistency. To do this, it is important to purchase one and a half kilograms of unripe representatives of the pumpkin family at the grocery store.

In addition, purchase:

• Two medium sized carrots;
• Garlic head;
• Half a spoon of vegetable oil;
• Vinegar.

Let's start making delicious preserves for the winter:

Cut the main vegetable along with the peeled carrots into slices.

Chop the greens and garlic heads.
Stir the chopped ingredients together with the spices and vinegar.
Within three hours, the contents of the deep container must be marinated.
After this time, the mixture can be distributed into jars and the jars can be sealed with lids.

Turn the glass containers upside down, and then store the preserves on the shelves of the pantry or cellar.

Marinated squash with zucchini

The duet of two representatives of the pumpkin family in one dish will delight every lover of delicious food. Despite the similarities of these two products, they differ from each other due to certain flavor notes, and other components help complement the overall composition.

To create this type of preservation you will need ten kilograms of the above vegetables and other ingredients as an addition:

• Two hundred grams of dill;
• Tarragon and horseradish leaves - one hundred grams each;
• Cherry tree leaves;
• Vinegar 9%.

Step-by-step recipe for pickled squash for the winter with zucchini:

• Wash the prepared vegetables and use a fork to poke several holes in them. Then place the vegetables in a jar, after cutting off the tops.
• All other ingredients must be placed between the specified products.
• Pour boiling water over the vegetables several times, leaving it in the container for 3-4 minutes.
• Pour the marinade prepared from vinegar, granulated sugar and salt into the contents of the glass container.
• Close the jars with lids.

Preparing for the winter: squash with cabbage

During the cold season, our body withdraws all vitamins from its reserves in order to withstand the oncoming cold. A person can help his body replenish its reserve of nutrients by eating healthy foods.

In this case, this preparation can serve as an excellent source of vitamins, and its excellent taste characteristics will help make this dish a decoration for your table.

In addition to the main components, you need to purchase:

• Sunflower oil;
• Vinegar;
• Salt and granulated sugar.

Let's start making pickled squash for the winter - you'll lick your fingers!

• The main ingredients must be thoroughly rinsed under running water.
• Cut the vegetables into strips and pour boiling water over them for five minutes.
• Make a marinade from the remaining ingredients of this recipe.
• Rinse the vegetable straws with cold water and place them in jars.
• Pour the hot marinade over the vegetables and begin sterilization.
• Next, start rolling up the cans. Store the final product in a cool place.

Product storage rules

Young fruits that have not been damaged can be stored on the bottom shelf of the refrigerator or pantry for ten days. If the skin of the vegetable is damaged, harmful products will enter the pulp and cause rotting processes.

Frozen squash cubes can be kept in their position without defrosting for more than a year. Dried vegetables can be stored for quite a long time in a dry, dark room. If these parameters are not observed, the vegetable will begin to rot, and its taste and aroma will noticeably deteriorate.

Preservation of this product, placed in pre-sterilized jars, can be stored on the shelves of a cellar or pantry for one year. However, if you take into account the excellent taste of these products, it can be argued that the number of such preparations on your shelves will decrease noticeably earlier.

Conclusion

During the cold and winter frosts, it is more important than ever for us to replenish the supply of vitamins and microelements in the body. In addition, during times of cold snow, you really want to feel a piece of warm and bright summer. In this case, every housewife can stock up on canned food, which can not only replenish the supply of missing substances, but also bring a piece of summer and warmth to your dinner or holiday table.

You can pickle squash for the winter according to any recipes tested on the vegetable’s closest relatives - zucchini and pumpkin. If you are the happy owner of an excellent selection of ways to preserve your harvest, feel free to use them. I offer my own, tested more than once and received universal approval. Crispy, mushroom-flavored, squash is good in symbiosis with other vegetable crops. Hence there are so many different options for preparations with cucumbers, zucchini, tomatoes, and sweet peppers.

Secrets of delicious squash

• The ideal size for the workpiece is up to 5 cm; larger ones are better divided in half.
• Overripe squash becomes tough, I advise you to blanch or boil the vegetable a little. Then immediately pour cold water over it; if you do not perform this manipulation, the squash will become soft and will not crunch.
• To marinate at the same time, select specimens of the same size.
• Do not wrap the rolled up jars, otherwise the squash will become flabby and wrinkled. You won't be able to crunch it.

Classic pickled squash for the winter

The main task is to get crispy squash and a tasty marinade. This recipe meets all the requirements. The classic combination of spices and seasonings will provide the taste and pleasant crispness of the vegetable.

Take:

• Squash – 2 kg.
• Water – 6 glasses.
• Garlic – 6-8 cloves.
• Peppercorns – 6-8 pcs.
• Chili pepper – 1-2 pcs.
• Vinegar 9% - 120 ml.
• Salt – 100 gr.
• Bay leaf, parsley sprigs, dill umbrellas, cherry leaves, horseradish root (leaf).

Step-by-step preparation:

1. Line the bottom of the jars with herbs, throw in pepper, garlic and bay leaf (leave a little dill for the top).
2. Boil the squash in lightly salted water for 5 minutes, then rinse with cold water.
3. Fill the jar with vegetables. Fold small specimens of squash entirely. Cut large ones in half.
4. Cook the marinade: add salt to cold water, let it boil, pour in vinegar.
5. Pour the marinade over the squash. Set it to sterilize. For a half liter jar, 10 minutes; for a liter jar, increase the time to 15.
6. Roll up the workpiece, cool, turning it over. Store in the pantry and cellar.

How to prepare squash for the winter? In addition to pickling, they are salted, fermented, and made into salads. Interested? Go to .

Marinated squash with zucchini and pepper

Squash makes great friends with other vegetables. Don't miss the opportunity to diversify the taste of winter preparations. After canning this recipe, you will get a salad if you chop the vegetables. Place the whole thing in a 3-liter jar and it will come out assorted, but in this case I advise you to take not too large specimens.

Take:

• Squash – 500 gr.
• Young zucchini – 500 gr.
• Sweet pepper – 2 pcs.
• Carrots – 2 pcs.
• Garlic cloves – 4 pcs.
• Onion – 2 pcs. (small heads).

For the marinade:

• Water - liter.
• Table vinegar – 70 ml.
• Salt – 70 gr.
• Sugar – 75 gr.
• For seasonings, add dill, cherry leaves, bay leaves, peppercorns, and add hot pepper if desired.

How to pickle squash:

1. Decide to make the salad in small jars - cut the vegetables, but not finely - into large rings and circles. As an exception, you can leave tiny squash whole.
2. Place herbs and spices at the bottom of the jars. Next, add the vegetables in random order.
3. Cook the marinade: dilute sugar and salt in cold water, let it boil, add vinegar and fill the jar.
4. Sterilize the workpiece, depending on the volume of the jars, for 15-20 minutes. Keep refrigerated.

Recipe for pickled squash without sterilization

The recipe for pickling squash is designed for a 3-liter jar.

You will need:

• Vegetable - how much will go into the jar.
• Chile is a small specimen.
• Garlic – 3 cloves.
• Tarragon, parsley, dill, a piece of horseradish root.
• Bay leaf – 2-3 pcs.

Per liter of marinade:

• Water - liter.
• Salt – 2 heaped spoons.
• Vinegar 9% - 4 tablespoons.

How to marinate:

1. Wash and sterilize the jars in the oven.
2. Blanch the squash for five minutes and rinse with cold water.
3. Place all the greens, chopped garlic cloves and sliced ​​chili peppers into the bottom of the jars.
4. Next, arrange the vegetable.
5. Make a brine by boiling water with salt.
6. Pour in and let the squash warm up for 10 minutes.
7. Return the brine to the pan, add vinegar and boil.
8. Return the marinade to the squash and roll up.
9. Let cool upside down. Examine the workpiece, roll it up if the marinade is leaking, and place it in winter storage.

Using this recipe, you can prepare a lot of squash at once. To do this, take a bucket or large pan. After a few days, you can try the preservation.

Marinated squash with cucumbers in jars

I have already mentioned the excellent compatibility of squash with other vegetables. Friendship with a cucumber is most successful.

For a 3 liter jar take:

• Squash – 500 gr.
• Cucumbers – 1.5 kg.
• Vinegar, essence – 15 ml.
• Sugar – 2 large spoons.
• Garlic – 3-4 cloves.
• Laurel – 3 pcs.
• Salt – 3 b. spoons.
• Black peppercorns – 5-6 pcs.
• Water - liter.
• Sprigs of dill.

Marinate:

1. Trim the ends of the cucumbers and soak for a couple of hours.
2. Without wasting time, boil the squash in boiling water for about five minutes, then pour over it with cold water.
3. Place in jars with herbs and spices at the bottom. Leave a couple of sprigs of dill on top.
4. Place the cucumbers first - make a row, placing them vertically. Next make a layer of squash. Cover with dill.
5. Make a brine without vinegar; how to prepare it is described above.
6. Fill the container and heat the vegetables for a quarter of an hour. Return the brine back to the pan. Pour in the preservative – vinegar, and pour in the vegetables again.
7. Roll up under an iron lid, cool upside down and store.

Crispy squash with peppers - a quick recipe

Here is a recipe for quick preparation of pickled squash. After half an hour you can enjoy a great snack. A delicious salad can be eaten right away, but if you sterilize the jars, then it is permissible to save the preparation for the winter.

Required:

• Small squash – 6 pcs.
• Bell pepper – 2 pcs.
• Champignon mushrooms – 6 pcs.
• Garlic – a couple of cloves.
• Table vinegar - 4 large spoons.
• Vegetable oil – 2 large spoons.
• Dill, salt - to taste.

How to marinate:

1. Cut the pepper into strips and squash into slices. Chop the champignons in the same way.
2. Place everything in a jar, sprinkle with chopped dill.
3. Make a marinade from water, vinegar, oil and salt.
4. Fill the jar with marinade, cover and shake to distribute the marinade over the vegetables.
5. Wait 30 minutes, then take the first sample.
6. If you decide to roll it up for the winter, after filling the jars with marinade, leave them to sterilize for 10-15 minutes.

How to pickle squash in jars - video recipe for a delicious marinade

I suggest watching a video recipe for pickled squash for the winter. I have a request: share your trump options for blanks, I will be very grateful.

A crop from the pumpkin family, which has fruits of an original shape, came to Europe from Latin America and was immediately liked for its taste and versatility. The vegetable is present in many culinary recipes; in terms of the number of useful components, it significantly exceeds the well-known zucchini.

For the winter, squash can be pickled and preserved. In combination with other ingredients, the fruits produce original dishes that are valued for their taste and saturate the human body with essential substances.

What are the benefits of squash? Vegetable advantage

Pumpkin, as the plant is called for its bizarre shape of the fruit, is rich in mineral salts, fiber, and contains starch and pectins.

The pulp of squash contains trace elements in the form of:

• titanium and zinc;
• phosphorus and molybdenum;
• copper and potassium;
• calcium and aluminum.

The fruits contain nicotinic and ascorbic acid, carotene, tocopherol, vitamins of groups A, D, B. 100 grams of the vegetable contain less than two dozen calories, it is used in various diets.

The fruit, which has received a name that is translated from French as pie, is valued not only for its pulp, but also for its rich seeds:

• lecithin and proteins;
• glycosides and resins;
• saturated acids.

When consumed, squash juice acts as an antioxidant, normalizes intestinal function, improves vision, and calms the nerves. The pulp of the vegetable contains lutein, due to which:

1. Metabolism accelerates.
2. Cholesterol is removed.
3. The functioning of the liver and kidneys is normalized.

Vitamin A and tocopherol moisturize and smooth the skin, restore its elasticity, strengthen nails, and restore shine to hair.

In alternative medicine, squash is used to treat gastritis and heal stomach ulcers. The juice of the fruit eliminates swelling and constipation, wounds on the mucous membrane and skin. The seeds have a beneficial effect on the condition of the gallbladder and improve the functioning of the liver.

The fiber contained in squash helps cure obesity, cleanse the body of toxins and excess water, normalize the sugar percentage, and speed up lipid metabolism.

Preparing the squash correctly

Not all housewives know how to prepare vegetable dishes and how healthy they are; not everyone knows which fruit is suitable for preparing for the winter, or how to bake it in the oven. The delicate skin of young squash does not need to be peeled; Mature fruits have a hard rind that needs to be cut off. An overripe vegetable is used as a pot for meat, mushrooms, and as a decorative decoration.

Squash with a diameter of about 4 centimeters are suitable for preparing dishes; those with a larger size are also suitable for stuffing.

The vegetable is washed, dried, and the stalk is removed. To fry, cut it in half and separate the slices. Whole squash is marinated and stuffed. For canning, they are first blanched and then cooled in ice water.

Harvesting methods

You can saturate your body with the beneficial components present in pumpkin even in winter. Housewives have their own culinary recipes, according to which they make preparations for long-term storage. Most vitamins and microelements remain in dried squash. The washed young fruits need to be washed, the stalk removed, cut into rings up to 3 centimeters thick, which are laid out on a baking sheet and left in the sun.

The process is significantly accelerated if you place the squash in the oven with the door open or in an electric dryer.

The temperature in the cabinet is set at 50 degrees. Slices of fruit are stored in a bag treated with a salt solution.

Vegetables are prepared for the winter in other ways:

• freeze;
• salt;
• canned;
• pickled.

Close the squash in jars, in the form of salads, along with peppers and tomatoes, garlic and dill. The fruits make delicious jam, aromatic compote with the addition of cherry plum, and nutritious caviar.

Freezing for the winter

You can prepare squash, which will be stored until next summer, without rolling it into jars, without boiling it, or pouring it with a salty solution. Processing the fruit does not take much time, and the useful components remain.

The plate pumpkin is trimmed along the edges, frozen in rings, blanched in boiling water for up to 6 minutes, then transferred to ice water, then dried, spread on cloth or paper.

Whole fruits are placed on a tray, rings are placed in a special bag. They will last in the freezer until summer, until new vegetables ripen.

Spicy pickled

Many housewives prefer other ways of storing squash, which can be consumed as a snack or ready-made dish.

Pumpkin is marinated with other vegetables, alone or with herbs. The taste depends on what is taken as additional ingredients. Sugar and salt are always present.

Using the following recipe, you can get delicious pickled squash. For this you need the following ingredients:

• whole fruits – 0.5 kilograms;
• parsley – 4-5 grams;
• hot pepper – 1 piece;
• Bay leaf;
• horseradish - 2 grams;
• dill - a bunch;
• clove of garlic.

Vegetables should be washed well, immersed in boiling water for 5 minutes and placed in water with ice. Large fruits must be cut into pieces.

To get the marinade, take:

• vinegar – 5 grams;
• salt – 1/3 cup;
• sugar – 2 large spoons.

These ingredients are placed in one liter of water: cinnamon, cloves, several peas of hot and allspice, parsley root, a clove of garlic, roots and chopped herbs, vinegar is poured in. The marinade must be brought to a boil and removed from the stove.

It is necessary to sterilize liter glass jars, spices are poured into the bottom of them, horseradish leaves are placed, squash fruits are placed tightly on them and the prepared hot solution is poured over them. Vegetables in the marinade are placed under the lid on the fire for sterilization. After rolling, the containers are quickly cooled so that the taste of the fruit does not deteriorate and the pulp does not lose its density.

Marinated in vinegar sauce

For preparations for the winter, unripe squash is taken that has been in the refrigerator for no longer than 5 days. Ripe fruits are only suitable for caviar. Squash stores well and does not lose its taste and nutrients if you marinate it in vinegar. In a half-liter jar, small vegetables prepared according to this recipe look very original:

• 350-400 grams of young fruits;
• salt and dill - 5 grams each;
• garlic – 2 cloves;
• vinegar - 3 teaspoons.

The squash should be cleared of soil, washed with running water, the stalks cut off and placed in boiling water, where it should be blanched for about 5 minutes.

Chopped greens are placed on the bottom of the jar, whole small fruits and larger squash divided into parts are placed on top. To obtain the marinade, add 1 teaspoon of salt to half a liter of water and boil, adding vinegar. The hot solution is poured into jars of vegetables, which are sterilized for up to 8 minutes. After the containers are cooled, they are placed with the neck down, checking that they are closed well.

Canned without sterilization

In addition to drying, freezing and pickling, there are other ways to prepare pumpkin fruits for the winter. Canned squash serves as an excellent snack and decorates a holiday table. They can be prepared without sterilization using the following ingredients:

• young fruits – 800 grams;
• bay leaf – 3 pieces;
• garlic – 4 cloves;
• sugar and salt - 5 grams each;
• white pepper – 8-10 peas;
• vinegar - 1.5 tablespoons;
• star anise – 2 flowers;
• cumin seeds - a pinch.

The squash should be washed, stemmed, and blanched for up to 5 minutes. You need to put herbs, spices and horseradish at the bottom of a sterilized jar, put fruits on top, add salt and sugar, pour vinegar and boiling water. The containers are rolled up and, after cooling, placed in the pantry, or even better, in the cellar or basement.

You can preserve squash with other vegetables.

Pickled with cucumbers

A juicy and aromatic appetizer for fish and meat dishes can be made from plate pumpkin within a week. Fresh herbs are used as the main ingredients for squash. Vegetables are fermented warm and stored in the refrigerator for about a year. A large amount of spices gives it a spicy and pungent taste. Based on the recipe, you need to take:

• squash - 200 grams;
• cucumbers – 0.5 kilograms;
• greenery;
• garlic;
• hot pepper - pod.

The brine is prepared at the rate of 4 tablespoons of salt per liter of boiling water.

At the bottom of the jar you need to put currant leaves, cherries, an umbrella of dill and spices, small greens and squash. All this is seasoned with brine, which after 3 days must be drained, passed through cheesecloth and boiled.

The ingredients placed in the jar must be rinsed with hot water and refilled with a solution heated to 100 degrees. The procedure is repeated several times, and the fruits are rolled into containers.

Assorted cucumbers and tomatoes

Winter preparations are made by combining different vegetables - tomatoes, cabbage, zucchini, eggplant - this creates original and tasty snacks. One of the most memorable assortments is prepared from the following ingredients:

• tomatoes and cucumbers – 2.5 kilograms each;
• squash – 1200 grams.

For the marinade:

• salt, sugar – 60 grams;
• Bay leaf;
• sweet peas - 10 pieces;
• vinegar - glass.

Small vegetables need to be washed well, the stems of tomatoes and pumpkins should be trimmed, and the tails of greens should be removed. Place cucumbers, squash and tomatoes in sterilized liter jars in layers and pour boiling water over them for a few minutes.

After pouring it out, the containers with vegetables must be filled with boiled marinade and put on fire for 15 minutes to sterilize. After rolling the lids, wrap the jars until they cool completely. Store the assortment in a cellar or basement.

Lecho

To prepare for the winter, providing the body with vitamins, not only young squash is used, but also ripe fruits, combining them with other vegetables. A tasty and aromatic lecho is obtained if you take:

• tomatoes – 2 kilograms;
• apple vinegar – 125 milliliters;
• sunflower oil - a glass;
• sugar – 100 grams;
• fine salt - 2 tablespoons.

Tomatoes are made into puree. If possible, take red and yellow sweet peppers, take out the seeds and stalk, and chop the vegetable into strips. Peel the squash from the surface, divide it into 2 halves and cut into cubes; they need, like peppers, 1.5 kilograms.

Tomato puree is placed in an enamel pan. After boiling, add vegetables, salt and sugar, dried basil or rosemary, and add sunflower oil. The lecho is cooked for 20 minutes, then vinegar is added. It is stored in glass jars, which are sterilized along with the contents for another quarter of an hour, after which they are rolled up and wrapped in a towel until the containers with lecho have cooled down.

Salad with onions and garlic

Some housewives serve crispy squash in a spicy marinade on the festive table. Two kilograms of unripe fruits are cut into pieces, large white onions (4 pieces) - in the form of half rings. To prepare the salad, make a dressing using:

• chopped garlic - 5 cloves;
• parsley and dill - a bunch;
• sunflower oil – 0.5 cups;
• vinegar – 100 grams;
• sugar – 20 grams;
• salt – 1 spoon.

All components are mixed and marinated in the dressing for 3 hours. After this, the salad is transferred to jars and sterilized for 20 minutes. Once you've tasted the appetizer, you'll be licking your fingers.

Crispy squash in jars

Any housewife can prepare an appetizer from a plate pumpkin that will be suitable as an addition to dishes and will last until spring. To marinate crispy squash, take:

• young fruits - 0.5 kilograms;
• horseradish - 3 leaves;
• dill, parsley - a bunch;
• hot pepper - pod;
• garlic - 4 cloves.

The washed vegetables are blanched in boiling water for 5 minutes. In hot water, which needs 2.5 cups, dissolve sugar and salt (a teaspoon each), pour in vinegar, remove from heat.

Spices are placed at the bottom of a liter jar, and circles of garlic are laid out between the squashes and covered with herbs on top. All ingredients are poured with brine and sterilized directly in the container for about 15 minutes. The jar must be closed and cooled.

Quick cooking option

Vegetables from the pumpkin family taste best when marinated. Cooks use a simple recipe: for 2 kilograms of squash you need to take:

• garlic;
• 1 spoon of sugar;
• 20 grams of salt;
• 6 liters of water;
• peppercorns;
• a tablespoon of vinegar.

The fruits are washed and cut into pieces, placed in jars, where greens, garlic and dill are already placed at the bottom. To prepare the marinade, pour water and vinegar into a saucepan, add sugar and salt. Jars with vegetables are filled with hot solution. It turns out quickly and very tasty.

Squash like mushrooms

Pumpkin is combined with various ingredients. By pickling unripe fruits, you can prepare an appetizer that resembles milk mushrooms.

According to the recipe:

1. Carrots and squash are chopped into slices.
2. Garlic, parsley and dill are finely chopped.
3. All components are mixed in a deep container into which spices, sugar and salt are poured.
4. After adding vinegar, the ingredients are marinated for up to 3 hours.
5. The snack is poured into jars and sterilized for about 20 minutes.
6. Roll up the lids and wrap in a towel.

For 1.5 kilograms of squash, 2 carrots, a head of garlic, ½ sunflower oil, sugar and vinegar are enough. The preparation will really resemble the taste of mushrooms.

How to store it correctly

Young fruits that have a thin peel will last up to 10 days if you put them on the bottom shelf of the refrigerator, in the basement or cellar. If the skin is damaged, the vegetables rot as bacteria enter through the crack.

Frozen squash does not lose microelements and vitamins and does not spoil for a year or more, provided that it is not defrosted.

Dried fruits are stored in a dark room with low humidity for quite a long time. The fact that they are not suitable for consumption is indicated by a deterioration in taste and the appearance of an unpleasant odor.

Canned and pickled squash, rolled into sterile jars, can be eaten for 12 months.