Delicious canned squash recipes for the winter. Pickled squash for the winter. Vegetables with tomatoes recipe

Many people prepare pickled squash for the winter. After all, in the end it turns out very delicious snack. At the moment there are many recipes for this dish. Squash, if they are small, can be pickled whole, or cut into pieces. Before sunset this vegetable very often they are blanched by keeping them in boiling water for some time and then dipping them into cold water. Even small squash require more time and heat to cook, as they are much denser than tomatoes.

Marinating without seaming

So, is it possible to marinate squash without seaming? The recipe for this dish is quite simple. The result is a natural, savory, juicy snack. In this case, the cooking process proceeds without unnecessary hassle. To make pickled squash, you will need:

1. Squash - two kilograms.
2. Garlic - 5 cloves.
3. Bay leaf - 4 pieces.
4. Table vinegar - 60 ml.
5. Sugar - a tablespoon.
6. Salt - a tablespoon.
7. Allspice - 4 pieces.
8. Cloves - 4 pieces.

How to pickle squash without seaming

First you need to prepare the vegetables. To do this, wash the squash thoroughly and then remove all the tails. Place the prepared vegetables in a large fireproof container and fill with water. Bring the contents of the pan to a boil and cook for three minutes. After this, the water should be drained.

While the boiled squash is cooling, you can prepare the marinade. To do this, pour water into a separate container and add salt and sugar. After this, the composition must be placed on the fire and boiled. In this case, the marinade should be constantly stirred so that the salt and sugar dissolve completely.

You should add cloves, allspice and vinegar to the finished marinade. To make pickled squash tasty for the winter, you can use any seasoning that you personally like.

The garlic cloves should be peeled and then cut into equal parts. The containers in which pickled squash will be stored should be washed and sterilized in advance. Place prepared vegetables, cut garlic cloves, bay leaves in each jar and pour the prepared hot marinade over it all. If desired, you can put dill umbrellas or horseradish greens in the container.

Each jar should be closed with a nylon lid. Of course, they need to be sterilized. You can also use screw caps or vacuum seals. As you can see, it’s not at all difficult to pickle squash. The recipe for such a snack will appeal to many housewives.

With cucumbers

Marinated squash with cucumbers turns out aromatic and tasty. This salad will appeal not only to adults, but also to children. Squash marinated with cucumbers are ideal for various meat dishes. To prepare you will need:

1. 700 grams of squash.
2. A kilogram of cucumbers.
3. 300 grams of carrots. If necessary, you can replace it with bell pepper.
4. Various spices. It is best to add garlic, cloves, pepper, and horseradish leaves to this dish.
5. For a half-liter jar you need a teaspoon of salt.
6. A tablespoon of sugar.
7. Vinegar essence - 1/3 teaspoon.
8. Onion head.

How to cook pickled squash with cucumbers

This appetizer is very easy to prepare. The whole process takes about an hour. First you need to prepare all the products. Cucumbers should be carefully selected so that they are not damaged or show signs of disease. After this, the vegetables must be washed thoroughly and then left in water for another 12 hours. You can soak them overnight. The carrots should be peeled and then cut into slices. Large squash should be cut into pieces. You can add bell peppers to the salad and onions. They should be cleaned and washed. The onion needs to be chopped into rings, and bell pepper stripes.

This salad should be prepared in half-liter glass jars. At the bottom of each container you should put all the necessary spices, and then a horseradish leaf. After this, you can start adding vegetables. When everything is ready, the jars need to be filled to the top with boiling water. After the liquid has cooled, it must be drained. Then fill the jars with water again and add sugar and salt on top.

The marinated squash is almost ready. You need to pour the required amount of vinegar essence into the jars. A half-liter container requires 1/3 teaspoon of this component. That's all that remains is to close the jars with previously sterilized lids. Now you know how to pickle squash with cucumbers. This salad should be stored in a cool place.

Without sterilization

Do you know how to make pickled squash without sterilization? The vegetables turn out crispy, tender and appetizing. They go great with meat dishes. At the same time, the process of preparing such squash takes a little time. Thanks to the marinade, vegetables get a special taste. They are not salty or sweet, but lightly salted. You will need:

Cooking process

So, how to pickle squash for the winter without sterilization. Almost every housewife has recipes for such a roll. However, in most cases they require sterilization of course. And this takes a lot of time.

To make the pickled squash fragrant, you need to place horseradish, cherry and currant leaves on the bottom of pre-prepared jars. You should also add spices and peeled garlic cloves here. After this, you can put hot peppers and squash, previously cut into pieces, into containers. When all the ingredients are in the jars, fill them with boiling water. They should stand like this for about five minutes.

The liquid from the containers must be poured into a saucepan and made into a marinade. One liter of water requires a tablespoon of sugar and two tablespoons of salt. The marinade must be brought to a boil. Pour 1/3 teaspoon of table vinegar into each container with squash. After this, you can pour the prepared marinade into containers and roll up the lids. The jars need to be turned over and wrapped in a blanket until they cool completely. The marinated squash is ready. It is better to store them in a cool place.

Pickled squash and zucchini

For preparation you need:

1. Zucchini.
2. Patissons.
3. Garlic.
4. Onions.
5. Dill and parsley.
6. Horseradish leaves.
7. Salt and sugar.
8. Table vinegar 5%.

Cooking steps

So, how to pickle squash and zucchini. It's actually very simple. First you need to prepare all the components. Glass jars should be sterilized in advance. Place coarsely chopped horseradish leaves, dill umbrellas and parsley sprigs on the bottom of the prepared containers. The onion should be peeled, then cut into half rings and placed in a jar on top of the greens.

To prepare this salad, it is better to use young small zucchini. They need to be placed whole in the jar. If this fails, you can cut it into several parts. It is also better to take small squash. If there are none, then the vegetables should be cut into three or four parts. Place zucchini in a jar on a layer of onions, then garlic and a layer of squash.

This is how you can pickle squash for the winter in an original way. Recipes for this salad vary. The main difference is in the marinade. In this case, to prepare it you will need a liter of water, two tablespoons of sugar and salt. All ingredients must be mixed and brought to a boil. After this, add 4 tablespoons of 5% vinegar to the marinade. The container can be removed from the heat.

How to roll

The prepared jars need to be filled with the prepared marinade. Containers with salad should be placed in warm water and sterilized, after covering with lids. The time depends on the volume of the jar. Containers with a volume of 0.7 liters must be sterilized within 12 minutes after boiling.

After this, the cans need to be rolled up and placed, turning them upside down. The marinated squash should be cooled under a fur coat.

Squash with cabbage

For preparation you need:

1. A kilogram of squash.
2. 700 grams of cauliflower.
3. 7 cherry tomatoes.
4. Bell pepper.
5. One pod of hot pepper.
6. 50 grams of salt.
7. A tablespoon of vinegar.
8. 100 grams of sugar.
9. Cloves - 8 pieces.
10. Dill.
11. Head of garlic.

Step-by-step preparation

Place spices and dill on the bottom of sterilized jars. On top of these components you need to put squash, and then whole tomatoes, piercing them at the base, cauliflower inflorescences and strips of bell pepper.

Now you can prepare the marinade. To do this, mix salt and sugar. The ingredients should be poured with a liter of water and cooked until they dissolve. The marinade should be boiled for about five minutes and then vinegar should be added to it.

In jars with squash you should put a few cloves of garlic, as well as a small piece hot pepper. It is necessary to pour into the containers hot marinade and cover them with lids. After this, the salad jars must be sterilized. It takes a little time. To do this, they need to be placed in warm water and, after bringing to a boil, sterilized for about 15 minutes. After this, the pickled squash with cabbage can be rolled up. Closed jars should be turned upside down and left in this position until they cool completely.

Among the popular vegetable crops, squash occupies an important place, the recipes for which our mothers and grandmothers know and use. Fruits of unusual shape will become not only beautiful, but tasty and healthy dish.

This 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. The yellow and orange fruits serve as decoration in crafts themed around the fall harvest.

In addition to their bizarre shape and good taste, they contain a huge amount of nutrients. Different colors of fruits indicate different molecular composition. For example, yellow ones contain large amounts of 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. The 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 problems with the kidneys, liver, and 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 the nervous system and brain cells, and is a kind of “building material” for the renewal of damaged cells.

Patisson can be consumed raw, which brings great benefits to the body. It is also dietary and used in medicine. Freshly squeezed juice is rich in fiber, which is necessary for the proper functioning of the 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 a very tasty 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 minced 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 cooking delicious caviar. Winter squash preparations go well with side dishes such as rice and buckwheat porridge. 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. dining 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 herbs, the preparations will become a delicious delicacy, and every housewife will seem like a real sorceress to her guests.

Bottom line

Patisson is not only a tasty, but also a 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 benefits, and by serving them to your family’s table, you are taking care of their health.

Patisson is a vegetable that combines the properties of pumpkin and zucchini. This is an annual herbaceous plant. It has practically no pronounced taste or smell. When preparing squash for the winter, you can use the usual recipes that are used for zucchini.

Still, there are some peculiarities in the preparation of this vegetable. Cans should not be wrapped after hermetically sealed. They need to cool down as quickly as possible. If you overheat the product, the pieces will lose their shape, become soft and crumble.

When preparing assorted salads, the vegetable must be selected in a small size and placed whole. When cut, the taste is lost.

What are the benefits of squash? Benefits of the vegetable

Young vegetables contain a large amount of beneficial substances for the body. They contain fats, sugars, protein, and pectin. Sugar is presented in the form of fructose and glucose, which increases their absorption.

The composition includes vitamins B, E and ascorbic acid. Microelements included in the composition are copper, cobalt, aluminum.

The main feature of the vegetable is its low calorie content. That's why it is added to dishes dietary nutrition. Overweight people can eat fruits in unlimited quantities. Helps normalize metabolic processes in the body.

Scientists have proven that orange-colored squash can remove harmful cholesterol from the body. The lutein contained has antioxidant properties. Therefore, they are recommended for use by older people.

Juice from the fruit helps remove salts from the body, calms the nervous system and normalizes intestinal function.

Besides useful properties, there are some contraindications:

• It is not recommended to use for indigestion, as squash has laxative properties.
• The canned product is not recommended for use by children and people with gastrointestinal diseases and diabetes.
• Use with caution in people with hypotension.

Preparing the squash correctly

To make the preparation tasty and crispy, you must follow some preparation rules, namely:

1. Choose small, fresh, slightly unripe specimens.
2. For preparing salads and pickling, mature squash must be peeled. Wash and dry. Cut in half and remove the seeds, remove the skin using a paring knife.
3. You can make jam or jam from overripe fruits.
4. Young fruits do not need to be peeled. They must be washed well using a brush or sponge.
5. The stalks must be cut off carefully, practically without touching the pulp.
6. To obtain a crispy crust, the fruits must be blanched.
7. To preserve color, place vegetables in cold water after blanching.

Procurement methods

The preparations can be prepared using different recipes. You can achieve maximum taste by adding other ingredients and changing the volume of the main vegetable.

Freezing for the winter

The freezing process has recently gained popularity. This easy method allows you to preserve the maximum amount of vitamins and minerals. The vegetable retains its taste and smell. At proper freezing the consistency of the product remains virtually unchanged.

Freezing rules:

• Select squash that is slightly unripe, without scratches or other damage.
• Rinse well under running water. Treat rough parts of the skin with a brush.
• Blot excess moisture with a clean towel.
• Small specimens can be frozen whole.
• To make more efficient use of space, it is recommended to peel large ones and cut them into pieces.

• Arrange the squash in one layer on a plate and place in a quick-freezing chamber. Leave for a day. After this, pour into special plastic bags or food containers, close with a lid and place in the far compartment of the freezer. Good packaging will protect the vegetable from absorbing foreign odors.
• The name of the vegetable and the year of freezing must be indicated on the packaging.

• Some housewives use a different method. Before freezing, the vegetable is blanched in boiling water. For whole fruits, 7 minutes is enough. The pieces must be lowered for two minutes, placed in a sieve.
• Next, the fruits are immersed in water with ice cubes.
• After this, spread the vegetables on a towel or special paper. Allow to cool and dry. After that, freeze.
• If you immediately pour the workpiece into a bag and put it in the freezer, you can get one solid briquette. And this is not very convenient.

Spicy pickled

The vegetable is incredibly healthy. You can make an amazing winter snack from it, which will help diversify your everyday and holiday diet.

Required components:

• squash - how much will fit in a liter or two half-liter jars;
• onions - 2 pcs.;
• garlic - 3 cloves;
• favorite spices - cloves, pepper, bay leaf, dill and basil;
• water - 1 l;
• salt - 1 tbsp. l.;
• sugar - 1 tsp;
• vinegar - 70 ml.

Cooking method:

• Sort the squash and discard large and damaged specimens.
• Wash under running water.
• Boil water and place the whole squash there. Blanch for three minutes.
• Drain off any remaining liquid and cool.
• After this, pour into pre-steamed jars.
• Sprinkle layers with onions and garlic.

• Place your favorite spices in jars.
• The next stage is preparing the ingredients.
• Fill the jars to the top with boiling marinade.
• Sterilize the workpieces for a few minutes.
• Next, cover with lids and seal tightly.
• Don't wrap it up. Turn over onto lids and wait until completely cool.

Marinated in vinegar sauce

Required ingredients:

• fruits - 10 pcs.;
• garlic - 1 clove;
• black pepper - 2 pcs.;
• vinegar - 3 tbsp. l.;
• sugar - 1 tbsp. l.;
• salt - 2 tbsp. l.;
• onions - 2 pcs.;
• favorite spices.

Cooking method:

1. Wash the fruits and blanch for 5 minutes in boiling water. Drain the water and plunge the fruit into ice water.
2. After cooling, divide into jars. If desired, you can cut into pieces.
3. Layer with onions and garlic.
4. Boil the vinegar mixture. Add all remaining ingredients and favorite seasonings to the water.
5. Pour the marinade over the squash.
6. A mandatory step is sterilization.
7. After that, roll it up. There is no need to pre-marinate. The preparation will be infused and marinated for 2 months in a cool place.

Canned without sterilization

Ingredients for one 3-liter jar.

• main product;
• garlic - 3 cloves per 3 liters;
• dill umbrellas;
• peppercorns;
• horseradish root;
• water - 1.5 l;
• salt - 3 tbsp. l.;
• sugar - 3 tbsp. l.;
• vinegar - 5 tbsp.

Cooking method:

• Select young vegetables, rinse and place in a deep container. Fill cold water. Soaking takes place for 4 hours.
• Next, drain the water and cut the fruits into slices or large cubes.
• Prepare three-liter jars.
• Line the bottom of the jar with herbs and add spices.
• Place the squash rings compactly.

• Boil a container of water and fill the jars to the top.
• Let the workpiece stand for 20 minutes.
• Next, close the jar with a special lid with holes and drain the water.
• Repeat the procedure again and soak in boiling water for 10 minutes.
• Pour water into the pan. Add salt and sweeten and wait until the crystals disappear completely.
• Pour vinegar into the jars and immediately fill with brine to the very top.
• Canned without prior sterilization. Let cool completely, turning upside down.

Pickled with cucumbers

This is a great appetizer for a feast.

For a three-liter jar:

• cucumber - 1.5 kg;
• squash - 600 g;
• greens from the garden;
• garlic - 2 cloves;
• brine 4.5 cups (for 1 liter of water 3 tablespoons of salt).

Cooking method:

1. Select small cucumbers and wash thoroughly.
2. Place a bed of greenery at the bottom of the jar.
3. Add bay leaf, peppercorns, chopped garlic.
4. Place cucumbers, alternating them with squash. For harvesting, it is necessary to select small specimens.
5. Boil the brine in a separate container and pour into the jars.
6. Drain the brine and repeat the procedure several times.
7. After filling the third time, immediately roll up the jar.

Assorted cucumbers and tomatoes

Delicious and appetizing vegetables are obtained if you prepare an assortment of them.

Components:

• squash - 2 kg;
• tomato - 2 kg;
• cucumber - 2 kg;
• pepper - 1 kg;
• garlic - 3 heads;
• herbs and spices;
• vinegar - 10 tbsp;
• salt - 180 g;
• water - 3 l.

Cooking method:

• Hold three-liter jars over steam or fry in the oven.
• Wash all vegetables well and cut off spoiled parts. Cut large specimens into pieces.
• Soak vegetables, except tomatoes, for several hours in cold water.
• Drain the water and boil the squash in water for ten minutes.
• Cut the pepper lengthwise into large slices.
• Line the bottom of the jars with spices and herbs.
• The first layer is cucumbers.

• The second layer is whole or sliced ​​squash.
• The third one is tomatoes.
• Place the last layer of bell peppers. It can be placed along the length of the can along.
• Lastly, place the dill.
• Add salt and vinegar directly into the jar.
• Pour boiling water to the very top.
• Boil the jars in a large vessel for an hour.
• Carefully remove the jars from the boiling water and roll up.

Lecho

Required ingredients:

• tomato - 1 kg;
• pepper - 800 g;
• squash - 800 g;
• sunflower oil - 1 tbsp.;
• vinegar - 125 g;
• granulated sugar - 3 tbsp;
• salt - 2 tbsp.

Step-by-step cooking instructions:

1. Wash the pepper. Remove seeds and stems and cut into large strips.
2. Squash, if overripe, can be peeled, seeded and cut into cubes.
3. Puree the tomatoes using a blender.
4. Place in a stainless steel pan tomato puree and bring to a boil. After boiling, add pepper and squash.
5. Let it boil and add sugar, salt and butter.
6. Lastly, add vinegar and boil.
7. Distribute the workpiece into jars and sterilize for 20 minutes.
8. Seal tightly.

Salad with onions and garlic for the winter

Blanks for this recipe They turn out very fragrant - you'll lick your fingers.

Products:

• squash - 1.5 kg;
• onions - 3 pcs.;
• carrots - 2 pcs.;
• garlic - 4 cloves;
• vinegar - ½ tbsp.;
• sugar - 1 tsp;
• salt - 1 tbsp;
• herbs and seasoning.

Cooking method:

1. Grate small squash and carrots using a Korean carrot grater.
2. Sweet peppers and onions, cut garlic into slices.
3. Add all ingredients. Stir well to distribute the salt and seasoning.
4. Let it brew for 4 hours.
5. Place in jars, sterilize and seal tightly.

Crispy squash in jars

To cover the crispy squash, you need to cook them according to this recipe.

Required components:

• squash;
• garlic;
• green;
• spices.

For the marinade:

• water - 1 l;
• salt - 2 tbsp;
• sugar - 1 tbsp;
• vinegar - 6 tbsp.

Cooking method:

1. Prepare the marinade by adding the indicated ingredients to water and boiling it.
2. Place your favorite spices in pre-processed jars.
3. Add chopped garlic.
4. Fill the jars to the top with brine.
5. Put on water bath and let it boil.
6. The pasteurization process should last 20 minutes.
7. During sterilization, vinegar disappears from the jars, so you need to add a little of it to each jar.
8. After cooling the cans, send them to a place for further storage.

Quick cooking option

A simple recipe for cooking vegetables quickly and tasty is to pickle them.

Components:

• squash;
• celery;
• horseradish;
• garlic;
• hot pepper;
• salt - 50 g per liter of water.

Cooking method:

1. There is no exact dosage for the ingredients; when preparing, follow personal preferences.
2. Place small squash in a pickling container, alternating with spices and herbs.
3. Bring water to a boil and add salt
4. Wait until completely cooled and pour the workpiece. The salting process takes place at a temperature of 20 degrees for two days.
5. Further storage should be carried out in cool rooms.
6. After 10 days, place the preparations in containers and store them in a cool place.

Squash like mushrooms

Thanks to its neutral taste, the vegetable can be given a mushroom flavor. Many guests will not even suspect anything, but will gobble up the fragrant “mushrooms” on both cheeks.

Components:

• squash - 1.5 kg;
• carrots - 2 pcs.;
• garlic - 5 cloves;
• sugar - ½ tbsp.;
• salt - 1 tbsp;
• ground pepper, bay leaf;
• vegetable oil- ½ tbsp.;
• vinegar 9% - ½ tbsp.

Cooking method:

1. Cut the prepared vegetables into large pieces.
2. Grind the greens and garlic in a chopper.
3. Combine everything in a container, add sugar and salt.
4. Season with spices and pour in vinegar.
5. Marinate for three hours.
6. Next, you need to put it in containers (pre-disinfected).
7. Sterilize for 15 minutes.
8. Seal tightly.

How to store it correctly

Storage of blanks without hermetically sealed sealing should take place in the cold. The temperature should be constant and within 4 degrees.

Shelf life is from 6 to 10 months.

Hermetically sealed preservation, in compliance with all rules, can be stored even indoors. A pantry is perfect; it’s dark and there are no heating devices nearby. Ideal conditions for storing preserves are dry, well-ventilated, cool rooms. In high-rise buildings this is the basement. Some housewives successfully store containers on the balcony in special insulated boxes. The main thing is that the balcony does not freeze in severe frosts.

The shelf life of preservation is up to two years. Conservation must be reviewed annually. And empty the jars of those items that have been stored for a very long time. To avoid confusion, the year of canning must be indicated on the blanks.

The unusual appearance of this vegetable has made it a regular in most gardens and summer cottages. The fact that he is very useful also played a significant role in this. In terms of the content of vitamins and microelements, it can give odds to many other vegetables. He is also appreciated for low calorie content, it is not surprising that pickled squash is so popular among nutritionists.

5 rules for delicious squash

Canning this vegetable is not much different from canning zucchini. However, to get an excellent result and very delicious dish, you need to know a few rules that apply only to squash:

1. After cooking and rolling, jars of squash should absolutely not be wrapped, otherwise they will become flabby and tasteless.
2. If you are preparing a salad according to the assorted principle, then it is better to take small vegetables for it, which will not only be tasty, but also look incredibly beautiful.
3. It is advisable to blanch the squash for a couple of minutes before cooking, and then immerse it in very cold water.
4. Small vegetables are not peeled, but rolled together with it. But if you need to marinate large squash, then it is better to remove the peel, because it is usually quite tough.

To make the pickled squash crispy, soak it in very cold water for an hour.

Pickled squash (video)

Pickled squash: a quick and delicious recipe for the winter

Products:

• small squash - up to 400 grams;
• about a liter of water;
• a level teaspoon of salt;
• large horseradish leaf;
• a small bunch of mint, dill, celery;
• laurel leaves - 3 pcs.;
• black pepper - 3-5 peas.

1. Place the washed vegetables in a deep saucepan and pour boiling water over them. Leave them like this for 5-7 minutes.
2. Drain in a colander and immerse in ice water for 2 minutes.
3. Prepare a brine from the remaining ingredients, except for half the amount of greens, which you need to cover the bottom of the jars. At the end of cooking, add vinegar.
4. Place the squash in a container, add brine and sterilize for 15-20 minutes.

Roll up. Turn over, but do not wrap.

Canning squash for the winter: recipe without sterilization

Despite the fact that only with sterilization you don’t have to worry about the workpieces, many housewives do not risk messing with it, considering it incredibly complicated. Sterilization and pickling are not always identical things, so you can skip the first one in order to quickly and tasty cook squash for the winter, also with tomatoes. But still, in the future it is worth mastering sterilization, because there are very delicious recipes preparations that cannot do without it.

Products for 1.5 kilograms of young squash:

• about 200 grams of small, ripe but firm tomatoes;
• a tablespoon of sugar and salt, the latter heaped, and vinegar essence 70%;
• three inflorescences of star anise;
• a dozen peas of allspice;
• half a teaspoon of cumin;
• 5 cloves of garlic and laurel leaves;
• a little more than one and a half liters of water.

Prepare like this:

1. Place the washed vegetables in a jar, layering them with garlic cloves.
2. Pour boiling water over them and cover with a lid. Leave for 15 minutes.
3. Drain the water, bring to a boil again and pour over the vegetables again, let stand for another quarter of an hour.
4. From the drained water and the remaining ingredients, except vinegar, make a brine and pour it over the vegetables in the jars. Add vinegar at the rate of a tablespoon per liter of volume.
5. Roll up.

Marinated squash with tomatoes: step-by-step preparation

This combination of vegetables is considered by many to be optimal, and all because there is a similarity with cucumbers, which make an excellent tandem with tomatoes. This preparation for the winter will not only be an excellent appetizer, but also a side dish that many will love. It’s good to make such a preparation when everyone in the family different tastes. One jar can please the whole family.

Products for 0.5 kilograms of squash:

• three large bell peppers and the same number of cloves of garlic;
• half a dozen cherry tomatoes or just small ones;
• a bunch of dill and parsley;
• three leaves of currant and cherry, as well as laurel;
• teaspoon citric acid;
• a couple of tablespoons of sugar and salt;
• about 1.5 liters of water;
• 5 clove flowers and black peppercorns;
• a tablespoon of vinegar.

Step-by-step preparation:

1. Wash all food.
2. Place spices, a third of herbs, salt and lemon on the bottom of the prepared container.
3. Lay out the squash, sandwiching them with the remaining greens and plant leaves.
4. Pour boiling water over the vegetables. Let stand for a quarter of an hour.

Place for sterilization. 1 liter jars - 40 minutes of sterilization.

Mushroom recipe

Many people like this snack. Its advantages: low price, excellent taste, no fear of poisoning. Even experienced mushroom pickers confirm that such a dish is an excellent alternative to mushrooms.

Products for one and a half kilograms of squash:

• a couple of medium carrots;
• large head of garlic;
• two quarters of a glass of sugar, vegetable oil, vinegar;
• a tablespoon of salt;
• some greenery.

Preparation:

1. Wash the squash and carrots and chop them into small cubes. It would be better if they were a little smaller than average, but not large.
2. Grind the greens with garlic.
3. Combine everything in a deep container, where add the remaining ingredients, including vinegar.
4. Leave for 3-6 hours, preferably overnight.
5. Place into prepared 0.5-liter jars, which need to be sterilized for a quarter of an hour from the moment the water boils.

Squash in tomato sauce

This combination allows you to add variety to your winter preparations. And, most likely, this dish will become one of your favorites, and its portions will need to be increased next season. Tomato sauce, in which they are prepared, will be an excellent substitute store-bought ketchups. And this is another reason to prepare such a preparation.

For 3.5 kilograms of base you need to take:

• three liter bottle tomato juice;
• a glass of vegetable oil;
• half a glass of vinegar and sugar;
• two tablespoons of salt;
• head of garlic.

Prepare like this:

1. Cut the peeled squash into quarters.
2. Cook the marinade from all the remaining ingredients, first chopping the garlic.
3. Place the squash into the marinade that has boiled for 10 minutes and cook for a quarter of an hour.
4. Place the vegetables in a sterilized container and roll up.

Important! This the only recipe, which involves wrapping the cans in a blanket after rolling. Then you should leave them to cool for 12 hours.

Squash and bell pepper in marinade (video)

Experienced housewives They recommend that inexperienced cooks begin their acquaintance with zucchini and squash with the latter. And all because these will be not only tasty, but also beautiful dishes. This combination is pleasing to the eye, and the zeal for cooking involuntarily increases. And this will allow you to avoid shortcomings, damage or other troubles that discourage the desire to do winter preparations.

The closest relatives of zucchini and pumpkin are squash. They are not very popular fresh. But canned for the winter, squash is a real delicacy.

You can prepare squash according to the same recipes as zucchini. Success guaranteed.
Recipes for winter preparations from squash, read on.

Preparations for the winter - recipes from squash

Squash is salted, pickled, soaked, and prepared into salads and caviar. Original recipes made from squash will definitely come in handy for all housewives for the winter.

Squash with apples, soaked

Brine ingredients:

• 1 liter of water
• 15 gr. salt
• 30 gr. Sahara
• 10 gr. rye flour
• leaves of currant, cherry, lemongrass

Cooking method:

1. Wash small squash and apples and place them in layers in a plastic barrel or enamel bucket.
2. Arrange layers with lemongrass, cherry and currant leaves. Pour cold brine to the top, put pressure on top and take it out into the cold. You can try in 3 weeks.

Pickled squash

Ingredients:

• 1 kg small squash
• 4 bay leaves
• 10-15 black peppercorns
• 4 pcs. carnations
• 4-5 cloves of garlic
• dill umbrellas
• horseradish leaves

• 1 liter of water
• 3 tbsp. l. salt
• 2 tbsp. l. Sahara
• 1 tsp 70% vinegar

Cooking method:

Blanch small squash in boiling water for 5 minutes, then remove and place in ice water. Prepare a boiling marinade. Place spices, dill and horseradish leaves into sterilized jars, then compact the squash tightly. Pour hot marinade and roll up.

Canned squash

• parsley sprigs
• horseradish leaves
• cherry leaves
• currant leaves
• 1 head of garlic
• bay leaf
• allspice
• black peppercorns

For filling:

• 3 tbsp. l. salt
• 1 tbsp. l. Sahara
• 3 tbsp. l. 9% vinegar

Cooking method:

1. Place leaves, pepper and bay leaf in the bottom of a 3-liter jar. Place small squash tightly in a jar, pour boiling water over it and leave for 10 minutes.
2. Drain the water and add a new portion of boiling water. Let stand for another 5 minutes, pour all the water into the pan, add salt and sugar, boil and pour over the squash. Pour 3 tbsp into each jar. vinegar and roll up.

Video recipe "Squash stuffed in the oven"

Assorted salad with squash in jelly

Ingredients for a 3-liter jar:

• 1 tbsp. vegetable oil
• 1 l. water
• small squash
• cherry tomatoes
• onion sets
• gherkins or small cucumbers
• 3-5 black peppercorns
• 1 tbsp. salt
• 2 tbsp. Sahara
• 3 tbsp. gelatin
• 250 ml 9% vinegar

Cooking method:

1. Wash squash, tomatoes and cucumbers. Place in sterilized jars, alternating with peeled onions.
2. Add peppercorns to each jar and pour in 3 tbsp. vegetable oil.
3. Soak gelatin in cold water.
4. Prepare the marinade: boil water with salt and sugar, boil for 3 minutes.
5. Dilute the soaked gelatin with the hot marinade, stir and pour in the vinegar.
6. Fill the jars with marinade, cover with lids and sterilize for 20 minutes. Roll up.

Squash caviar

Ingredients:

• 4.5 kg squash
• 1 kg carrots
• 0.5 kg onions
• 0.5 kg tomatoes
• 0.5 kg sweet pepper
• 3 tbsp. l. tomato paste
• 2 tbsp. l. Sahara
• 1.5 tbsp. l. salt
• 3 tbsp. l. 9% vinegar
• vegetable oil

Cooking method:

1. Wash the squash and cut into strips, place in a deep pan and simmer for about an hour.
2. Fry onions and carrots in vegetable oil.
3. Transfer the roast to the squash, add pepper in strips and tomatoes in slices. Season with salt and sugar and simmer for about 45 minutes.
4. Pour in vinegar, stir and place in jars. Roll up and wrap.

Appetizer of squash and carrots

Ingredients:

• 3 kg squash
• 0.5 kg carrots
• 0.5 kg onions
• 2 heads of garlic
• 1 tbsp. Sahara
• 1 tbsp. 7% vinegar
• 1 tbsp. vegetable oil
• 3 tbsp. l. salt

Cooking method:

1. Grate squash and carrots coarse grater, cut the onion into half rings.
2. Pass the garlic through a press.
3. Combine all ingredients in a large saucepan, stir and leave at room temperature for 2 hours.
4. Then mix thoroughly and place in sterilized jars.
5. Sterilize for 40 minutes. Roll up, turn over and wrap.

Squash salad with garlic

Ingredients:

• 4 kg small squash
• 2 heads of garlic
• 100 g vegetable oil
• 100 gr. salt
• 100 gr. 9% vinegar
• 100 gr. Sahara
• 1 bunch of parsley

Cooking method:

1. Cut the squash and garlic into thin slices.
2. Add chopped parsley, sugar, sugar, vegetable oil and vinegar.
3. Mix and distribute into sterilized 0.5-liter jars.
4. Sterilize for 20 minutes, then roll up.

The more different preparations you make for the winter, the tastier and more appetizing the dull winter will be.

Stock up on vitamins in the summer, prepare canned food for the winter, and good luck with your preparations!

Video recipe "Squash in Korean"