For marinating

The tomatoes are not large Medium cucumbers Patissons

For marinating in a one and a half liter jar

Dill umbrella 1-2 pcs.Leaves black currant 4-5 pcs.Allspice 3 pcs.Bay leaf 1 pc.Cloves 1 pc.Garlic 2-3 cloves

For marinade per one and a half liter jar

Salt 2 tbsp.Granulated sugar  5 tbsp.Vinegar 9% 2/3 cup

How to cook?

Place dill umbrellas, chopped black currant leaves at the bottom of sterilized jars, Bay leaf, chopped garlic cloves. Wash the vegetables, pierce the tomatoes with a fork in the area of ​​the stalk, cut the squash in half or into four parts if they are large. Place vegetables randomly in jars and seal as tightly as possible. Boil three liters of water, pour vegetables into jars and leave for 10 minutes. Pour the water into the pan, boil again and pour in the vegetables - fill it three times. Drain the water into the pan for the last time, add salt, sugar, vinegar, stir and immediately pour the vegetables in the jars, adding sweet peas and cloves, and roll up. Turn the jars upside down and leave until completely cool. Store at room temperature.

The number of cucumbers, tomatoes and squash depends on their size, and the volume of marinade depends on the density of the vegetables in the jars.

It is better to use 1.5 and 2 liter jars for canning, and strictly observe the proportions for the marinade - for three liters water, you need to double the ingredients for the marinade.

Assorted "Generous Hostess"

Ingredients (for 3 liter jar):
2 cucumbers,
3 tomatoes
2 zucchini,
1 carrot,
300 g cauliflower,
2-3 onions,
4-5 garlic cloves,
1 parsley root,
1 horseradish root,
2-3 dill umbrellas.
For the marinade (per 1.5 liters of water):
4 tbsp. Sahara,
2 tbsp. salt,
⅓ stack. 9% vinegar.

Preparation:
Place cucumbers, tomatoes, onions and garlic, sliced ​​carrots, sliced ​​zucchini and dill into prepared sterilized jars. Fill the spaces between the vegetables with cauliflower florets. Dissolve sugar and salt in boiling water, bring to a boil, carefully pour in vinegar and remove from heat. Pour the boiling marinade over the vegetables, cover the jars with boiled lids and sterilize for 15 minutes. Then roll up, turn upside down, wrap and leave until completely cool.

Zucchini with carrots, ginger, curry, mustard and nutmeg

Ingredients:
7 young zucchini,
2 carrots,
2 heads of garlic,
6 cherry leaves,
6 currant leaves,
10 peas black pepper,
10 peas allspice,
6 buds of cloves,
horseradish leaves, dill seeds and tarragon - to taste.
For the marinade:
4 tbsp. Sahara,
5 tbsp. salt,
5 tbsp. table vinegar,
ginger, curry, mustard seeds, ground nutmeg- taste,
ground red pepper - on the tip of a knife.

Preparation:
Cut the zucchini and carrots into slices, chop the greens and garlic. Place greens at the bottom of sterilized jars, then zucchini, carrots, garlic, peppers and cloves. Bring water to a boil and pour it in a thin stream into the jars, leave for 2-3 minutes, then drain. Fill the jars with boiling water a second time and pour this water into a separate container. Add sugar, salt, spices, vinegar and bring to a boil. Pour the prepared boiling marinade into the jars of zucchini, roll up, turn over and leave to cool.

Zucchini in lemon oil"Tasty suns"

Ingredients:
1 kg of young zucchini,
zest of 1 lemon,
1 pod hot pepper,
spices: dill, parsley, basil,
vegetable oil, black ground pepper- taste.
For the marinade (for 3 cups of water):
1.5 stack. apple cider vinegar,
1 tbsp. salt.

Preparation:
Cut the zucchini into slices and place them in boiling water with vinegar and salt. Leave for 2 minutes, then remove and fry in vegetable oil until golden color. Ready zucchini put in a bowl, pepper, add finely chopped hot pepper, chopped herbs and chopped lemon zest. Stir, place together with the herbs and zest in sterilized jars, pour in boiling vegetable oil so that it completely covers the zucchini, and roll up.

Marinated squash with mint “Fragrant”

Ingredients:
small squash,
1 horseradish leaf,
⅓ bunch of dill,
⅓ bunch of mint,
10 g celery greens,
Bay leaf,
allspice peas,
1 liter of water,
1 tsp salt,
½ tsp. 70% vinegar.

Preparation:
Blanch the squash for 5-7 minutes. Then immediately lower it into ice water for 4 minutes. Chop some dill and celery, put in water, add salt, vinegar and boil. Place half of the remaining greens on the bottom of sterilized jars, add bay leaves, peppercorns and fill the jar with prepared squash. Cover them with the remaining herbs, fill them with marinade and sterilize for 10-20 minutes. Roll up, turn the jars upside down, wrap and leave until completely cool.

Vegetables marinated with olives “Italian style”

Ingredients (for 2 jars of 750 ml):
2-3 small eggplants,
2-3 small zucchini,
2 sweet peppers,
1 jar of pitted olives
1 tsp oregano,
8 black peppercorns,
1 tsp dry thyme,
2 tbsp. sea ​​salt,
200 ml apple cider vinegar,
200 ml water.
For the brine:
500 ml water,
1 tsp salt,
1 tsp Sahara,
1 tsp 70% vinegar,
150 ml vegetable oil.

Preparation:
Wash the eggplants and zucchini, cut them into thin slices, and the seeded pepper into strips. Place the vegetables in separate bowls, sprinkle with salt and leave for 1 hour. Pour 200 ml of water and 200 ml of apple cider vinegar into a saucepan and bring the solution to a boil. Boil the vegetables one by one for 3 minutes from the moment they boil. Then remove and dry. Place vegetables in sterilized jars in layers, topping each layer with olives, spices and dried herbs. For the brine, mix everything necessary ingredients, let it boil and pour it over the vegetables. Roll it up and wrap it up.

Marinated zucchini rolls with tomatoes

Ingredients:
2 small zucchini,
3 tomatoes
1 bunch of parsley.
For the marinade:
1 liter of water,
2 tbsp. salt,
4 peas of allspice,
2 tbsp. salt,
2 tbsp. 9% vinegar,
Dill seeds.

Preparation:
Cut the tomatoes into slices, zucchini into thin slices lengthwise. Blanch the zucchini in boiling water for 5 minutes. Place a slice of tomato on each slice of zucchini, roll and place in liter jars, rearranging with parsley. For the marinade, boil water with salt, allspice and dill seeds, remove from heat and carefully pour in vinegar. Pour marinade into jars of rolls and sterilize for 15 minutes, then roll up.

Pepper "Fromatic"

Ingredients:
4 kg sweet pepper,
7 heads of garlic,
5 tsp Sahara,
1.5 tsp. citric acid,
vegetable oil.
For the brine:
for 1 liter of water - 1 tbsp. salt.

Preparation:
Peel the pepper, cut it into 4 parts and place tightly in sterilized jars, sprinkle with garlic passed through a press. Fill the peppers in jars with boiling brine made from water and salt, add 2 tbsp to each jar. calcined vegetable oil, cover with lids and sterilize for 10 minutes. Then roll up, turn the jars upside down, wrap and leave until completely cool.

Sweet pepper in tomato juice with horseradish and dill

Ingredients:
10 kg sweet pepper,
100-150 g horseradish root,
150-200 g garlic,
50 g dill.
For filling (per 1 liter of tomato juice):
25-30 g salt.

Preparation:
Remove seeds and stems from washed peppers. Peel the horseradish root too and cut into small pieces. Disassemble the garlic into cloves and peel off the husks. Wash the greens, lightly dry and chop. Place seasonings in the bottom of the jars. Then place the prepared pepper tightly into the jars, inserting one pod into the other. Fill the jars filled in this way with boiling salted tomato juice and sterilize: 0.5 liter jars - 15 minutes, 1 liter jars - 40 minutes. After sterilization, roll up the jars, turn them upside down, wrap them and let them cool completely.

"Paprikash"

Ingredients:
5 kg sweet pepper,
2 kg small tomatoes,
parsley.
For filling:
for 1 liter of tomato juice - 1 tbsp. salt.

Preparation:
Wash the pepper, remove the stems and seeds and cut into strips, blanch them in boiling water for 3-4 minutes, then immediately cool in cold water. Place herbs at the bottom of the jars, and lay tomatoes and peppers on top. Pour boiling tomato juice and salt over the vegetables and sterilize 1 liter jars for 50-60 minutes, then roll up.

Pickled red cabbage honey marinade

Ingredients:
1 kg red cabbage,
400 g beets,
1 lemon,
200 g salt,
3-4 pods of hot pepper,
3 stacks water,
100 g honey.

Preparation:
Peel the beets and cut into pieces. Peel the cabbage from the top leaves and cut into several pieces. Remove the seeds from the lemon, grate the zest and pulp into coarse grater and mix with cabbage. Place the cabbage in prepared sterilized jars, sprinkle with beets and parsley. IN hot water dissolve salt, honey, add hot peppers and pour the hot marinade over the cabbage. Roll up.

Pickled onions “Crystal”

Ingredients:
small heads onions and vegetable oil.
For 1 liter jar:
1 head of garlic,
1 tsp mustard seeds,
2 buds of cloves,
4-5 peas of allspice,
4-5 black peppercorns.
For the marinade (per 1 liter of water):
2 tbsp. Sahara,
2 tsp salt,
250 ml 9% vinegar.

Preparation:
Peel the onions, wash and place in boiling water for 3-4 minutes. Then keep in cold water and place in jars along with garlic, herbs and spices. Pour boiling marinade over everything, made from water, sugar, salt and vinegar, and pour vegetable oil on top. Sterilize: 0.5 liter jars - 12-15 minutes, liter jars - 20-25 minutes. Roll up.

Let's marinate for the winter! And let the preparations be successful!

Larisa Shuftaykina

and squash are rolled approximately the same way, but there are also differences that are very important and should not be forgotten. The most important thing is that after seaming, the jars must be cooled as quickly as possible, avoiding drafts. If you wrap them, as is practiced with zucchini, then the tender squash will soften, become flabby and lose its taste and appearance.

Patisson is a delicate berry, so they try to roll them whole. Cut squash is rolled up mainly in the form of salads, and large ones are selected for this occasion. And small squash are pickled, or salted, or preserved whole.

They are washed thoroughly beforehand, especially paying attention to the curly edges. The tail and stalk are gradually cut off from two flat sides, but the skin does not need to be removed, it is very thin. But blanching is required, and before starting it you need to prepare a bowl of water and ice thrown into it. After holding a portion of squash in boiling water for 5-7 minutes, they are dipped without transplanting into ice water.

The jars, as expected, are washed, fried or steamed before seaming, and the lids are the same.

Let's start looking at individual recipes.

Canned squash: fast, simple and tasty

Small squash, as much as you can fit

Garlic, 1 head

Black pepper, 6-7 peas

Allspice, 5 peas

Bay leaf, 2 pcs.

Currant leaves, 10 pcs

Cherry leaves, 5-7 pcs.

Horseradish leaf, 2 pcs.

Parsley, 10 sprigs

Fill:

Sugar, 1 tbsp

Salt, 3 tbsp

Vinegar 9%, 3 tbsp

1. Place the spices on the bottom, you can leave some to put on top.

2. Place small, even squash tightly and neatly. Fill with boiling water for 10 minutes.

3. Drain the water and take fresh boiling water for the next portion. We wait 5 minutes.

4. We collect this water, and based on it we prepare the filling according to the recipe, but without the participation of vinegar.

5. Boil and pour into squash. Pour a portion of vinegar directly into the jar. Let's roll up.

Salted squash
Ingredients (given for a 3-liter jar)

The squash is small, how much will fit

Sweet peppers, small

Small cucumbers, 2-3 pcs.

Pink tomatoes, small, 3-5 pcs.

Garlic in cloves

Currant and cherry leaves

Black pepper, 5 peas,

Cloves, 2 pcs.

Bay leaf, 3 pcs

Citric acid, 1 g

Brine, per 1 liter of water:

Salt, 50 g

Sugar, 30 g

Vinegar 9%, 1 tbsp

1. Place spices and citric acid in the bottom of the jar.

2. Place the cucumbers and fill half the jar with squash.

3. Place the leaves and place the tomatoes on top of them.

4. Cook the brine and pour it over the vegetables. Allow 25 minutes for sterilization.

Actually salt the squash It doesn’t have to be in jars; barrels are also suitable for this. For pickling, you need to select berries that are not overripe, with small seeds and a delicate thin skin.

When preparing for pickling, the squash is pricked thicker with a wooden toothpick, and the bottoms are cut with a diameter of 1-2 cm.

They are laid in rows, densely, with herbs and spices. These can be dill seeds, black peppercorns and garlic. As for the leaves, you can put cherries and currants, horseradish, parsley, celery and dill. The brine is prepared in the ratio of 60-80 g of salt contained in 1 liter of water, boil it and pour in the squash. They place such containers somewhere where it is colder.

Marinated squash, very tasty
Ingredients

Small squash, 1 kg

Garlic, 4-5 cloves

Black pepper, 10-15 peas

Cloves, 4 buds

Bay leaf, 4 pcs.

Horseradish leaf

Dill in umbrellas

Marinade, for 1 liter of water

Sugar, 25 g

Salt, 50 g

Vinegar 70%, 1 tsp

Having blanched the squash (see above), package them and pour boiling marinade over them. Let's roll up.

How to prepare spicy squash with greens for the winter
Ingredients (given for a 1-liter jar)

Small squash, 600 g

Parsley, 1 bunch

Celery greens, 1 bunch

Dill greens, 50 g

1 horseradish leaf

Garlic, 2 cloves

Hot pepper, 1 pod

Bay leaf, 2 pcs.

Spices of your choice

For the marinade

Water, about 400 ml

Salt, 20 g

Sugar, 20 g

Vinegar 9%, 50 ml

1. Chop the greens coarsely, blanch the squash for 5 minutes.

2. Prepare the marinade, cook it for 15 minutes, pour in the vinegar at the end.

3. We take the jars: put herbs and spices, and squash on top.

4. Fill with boiling marinade and set the jars to sterilize for 12 minutes.

5. Roll up. Turn it over.

Squash marinated with mint. Unusual blank
For the marinade

Water, 1 l

Salt, 10 g

Dill, 10 g

Celery, greens, 6 g

Horseradish, leaf, 6 g

Fresh mint, 3 g

Peppercorns,

Bay leaf

Vinegar 70%, 3 g

We prepare the marinade from herbs, salt and vinegar. Fill the jar with squash, putting spices on the bottom. Place greens on top and pour hot marinade. Sterilize for 10-20 minutes.

Squash caviar
Ingredients

Squash, 4½ kg

Onion, ½ kg

Carrots, 1 kg

Sweet peppers, ½ kg

Tomatoes, ½ kg

Tomato paste, 70 g

Salt, 70 g

Sugar, 80 g

Vinegar 9%, 70 g

Vegetable oil

1. Cut the squash into strips and simmer them for about 1 hour until the liquid has evaporated. We choose a deep enamel pan.

2. Sauté the onions and carrots together and add to the squash. We also add straws cut from sweet peppers and tomato slices.

3. Add sugar and salt, simmer for about 45 minutes. Don't forget to stir.

4. Pour in vinegar, mix again and package. We roll up the jars, turn them over, and this time wrap them - instead of sterilizing them.

Assorted salad in jelly with squash, recipe
Ingredients (given for a 3 liter jar)

Small squash

Gherkins

Onion sets

Salt, 1 tbsp

Gelatin, 3 tbsp

Vinegar 9%, 250 ml

Sugar, 2 tbsp

Black pepper, 3-5 peas

Vegetable oil, 1 tbsp

Water, 1 l

1. Vegetables, washed and dried, are placed in jars.

2. Pour 3 tablespoons of oil into the jars, add black peppercorns.

3. Take cold boiled water and soak the gelatin.

4. Cook the marinade from salt, sugar and water, boil briefly - 3 minutes.

5. Dilute gelatin with hot marinade, pour in vinegar.

6. Fill the jars and sterilize for 20 minutes. Let's roll up.

Squash salad with tomatoes and sweet peppers
Ingredients

Squash, 2 kg

Tomatoes, 1 kg

Sweet peppers, 1 kg

Garlic, 50 g

Currant and cherry leaves

Black pepper

Allspice

Bay leaf

Carnation

Filling, per 1 liter of water:

Sugar, 50 g

Salt, 35 g

Citric acid, 3 g

1. Finely chop the peppers and squash, cut the tomatoes into slices, crush the garlic.

2. Place spices in jars, place layers of vegetables on them - tomatoes, and then squash with peppers.

3. Pour 1 teaspoon of vinegar into a jar, cook the brine and pour it hot into the jars.

4. Sterilize: ½ - liter 25 minutes, and ½ hour - liter. Let's roll up.

Spicy assorted salad with squash. Well, very tasty!
Ingredients

Squash, 3 kg

Garlic, 5-6 heads

Sweet peppers, 5-6 pcs.

Onion, ½ kg

Carrots, ½ kg

Sugar, 1 tbsp

Salt, 2 heaped tablespoons

Vegetable oil, 1 tbsp

Vinegar 9%, 1 tbsp

Hot pepper, 2-3 pods

Ground black pepper, 1 tbsp

Seasoning for Korean carrots, 1 package

Parsley, 1 bunch,

Cilantro, 1 bunch

Dill, 1 bunch

1. Three carrots and squash on a Korean carrot grater, cut the peppers and onions into half rings.

2. Crush the garlic, chop the greens. After mixing all the cuttings, leave for 3 hours.

3. Pack the salad soaked in juice.

4. Sterilize for 12 minutes. Let's roll up.

Squash with cabbage

Patissons

White cabbage
Ingredients for marinade

Sugar, 3 tbsp

Salt, 4 tbsp

Vegetable oil, 2 tbsp

Water, 2 l

Vinegar 3%, 2 tbsp

1. Blanch squash and cabbage, cut into slices, and treat with ice water.

2. Place the mixture in jars, cook the marinade and fill the jars.

3. Cover the jars with plastic lids and wait for them to cool. Store in the refrigerator.

Appetizer of carrots and squash
Ingredients

Squash, 3 kg

Onion, ½ kg

Garlic, 2 heads

Carrots, ½ kg

Salt, 3 tbsp

Sugar, 1 tbsp

Vegetable oil, 1 tbsp

Vinegar 7%, 1 tbsp

1. Cut the onion into half rings, coarsely chop the squash and carrots, press the garlic.

2. Combine everything chopped and leave for a couple of hours to ripen.

3. After thoroughly mixing, package the salad.

4. Sterilize the jars for 50 minutes. Let's roll up.

Stewed squash appetizer
Ingredients

Squash, 1 kg

Onion, 200 g

Tomatoes, ½ kg

Parsley, root and greens, 200 g

Vegetable oil

Water, 200 ml

1. Cut the ingredients into medium pieces and simmer for 40 minutes. You can make such an appetizer not from squash alone, but add pumpkin and zucchini to them - there will be a more beautiful color combination, and the taste will be more interesting.

2. Salt, season with vinegar and oil, cook for 5 minutes.

3. Distribute among jars and roll up.

Garlic squash salad
Ingredients

Young squash, 4 kg

Garlic, 2 heads

Sugar, 100 g

Vegetable oil, 100 g

Parsley, greens, 1 bunch

Vinegar 9%, 100 g

We cut the squash into thin slices, and the garlic even thinner, but also into slices. Chop the parsley and mix with all the other ingredients. Immediately pour the mixture into jars and start sterilization for 20 minutes. Let's roll up.

Assorted vegetables with squash for the winter

Squash, ½ kg

1 zucchini, young

Carrots, ½ kg

1 onion

1 bell pepper large, with thick walls

Garlic, 4 cloves

Cherry tomatoes, 5-7

Small cucumbers, 5-7

Sugar, 4 tbsp

Salt, 2 tbsp

Cloves, 3 buds

Bay leaf, 2 pcs.

Black pepper, 10 peas

Vinegar 5%, ½ tbsp

1. Cut the squash into slices, zucchini and carrots into slices, cut the bell pepper into pieces, like the onions.

2. Place the spices in jars, add sugar and salt as needed.

3. Fill the jars, trying to arrange the vegetables nice and tightly. By the way, it will be even more beautiful if you add broccoli or cauliflower florets to the salad.

4. Cooking boiling water and fill the jars. Sterilize them for 15 minutes and roll them up.

Soaked squash with apples

Ingredients

Small squash

Apples
For the brine

Sugar, 30 g

Salt, 15 g

Rye flour, 10 g

Schisandra, cherry and currant leaves

Water, 1 l

We place the apples and squash mixed together, arranging them with leaves. Prepare the brine, pour it into a container with squash and apples, press down with pressure. Store in the cold.

Cherry plum compote with squash
Ingredients (for a 3 liter jar)

Squash, 1 kg

Cherry plum, 1 kg

1. For this recipe, squash must be peeled and then cut.

2. Place them in jars up to half the volume. We fill about a third of the volume with cherry plum.

3. Add sugar and pour boiling water.

4. Sterilize for 20 minutes. Let's roll up.

Unusual preparation: squash jam
Ingredients

Squash, 1 kg

Sugar, 1 kg

Water, ½ l

1. Discard the seeds from the squash and cut the pulp into pieces. Soak the pieces in cold water, let them lie down for 5 hours.

2. Drain the water, strain and dry the pieces, then grind them in a meat grinder.

3. Cook the syrup, put the squash in it and cook until the drop stops spreading over the smooth surface.

Stuffed squash in brine, in pumpkin for the winter

1. Remove the seed chamber from small squash.

2. Prepare a finely chopped mixture of carrots, parsley roots, celery, and parsnips. Finely chop the onion, add it, and simmer it all in vegetable oil, adding salt and stirring occasionally. In addition to the roots, you can add a little greenery, only at the end of the stew.

3. Fill the voids in the squash by stuffing them.

4. Prepare a hollow pumpkin, put the stuffed squash inside and fill it with brine. It is prepared in the following ratio: for 1 liter of water we take 50 g of sugar and 60 g of salt.

5. Place the pumpkin with the squash inside in a cool place. We'll try it tomorrow - it will be delicious!

Dishes such as lecho, squash caviar, pickled cucumbers and tomatoes are the most popular preparations in our country that many housewives make for the winter. If traditional preparations tired or you just want to diversify the list home canning, a great option will various blanks from squash - a healthy and tasty vegetable.

Squash is grown in all corners of our country, and the list of dishes that can be prepared with them is very extensive. A significant share of this list is occupied by various conservations with squash, which can hardly be called as popular as pickled cucumbers or tomatoes, but, nevertheless, they are not so rare.

Squash can be pickled and salted, simply combined with spices and herbs or with a variety of vegetables and even fruits - sweet peppers, cabbage, cucumbers, apples, oranges, tomatoes, etc. You can even make jam from this amazing vegetable! In this collection of recipes for canning squash, we will tell you about the most various options preserves that can be prepared for the winter with this vegetable.

Recipes for preserved squash

Interestingly, squash, which resemble artichokes and asparagus when raw, tastes very similar to porcini mushrooms when preserved. Of course, in the case of jam, the “mushroom notes” are revealed differently than when marinated and salted with various vegetables and fruits - the main taste of such jam depends on what the squash is combined with, and jam made only from this amazing vegetable has a very special taste.

Recipe for simple squash jam

You will need: 1 kg of squash, 1 kg of sugar.

How to make squash jam. Cut the peeled squash, remove the seeds, large pieces cut, immerse in cold water for 5 hours, place in a colander and dry. Twist the squash in a meat grinder. Prepare a syrup from 500 ml of water and 1 kg of sugar, put the fruits in it, stir, cook the jam until ready (a drop of jam should not spread on the plate, but should harden), then pour into sterilized jars and roll up.

As a rule, whole medium-sized squash are pickled and preserved, and large fruits are suitable for preparing appetizers and assorted salads; in addition to jam, compotes are also cooked with sliced ​​squash.

Squash compote recipe

You will need: 1 kg of squash and cherry plum, 2 cups of sugar.

How to prepare compote from squash. Rinse the cherry plum, peel the squash, cut it into small pieces, put half of it in 3-liter jars, put cherry plum another third of the height of the jar, add sugar, pour in boiling water, sterilize the jars in boiling water for 20 minutes, then roll up.

For pickling and pickling squash, you can use almost any recipe that applies to zucchini, including recipes for the so-called prepared vegetable salads, but there are still differences. So that the squash does not become flabby and tasteless, do not turn the jars over after rolling and serve any canned squash Cool down as quickly as possible (but not in a draft). And for assorted salads, you should use only very small fruits, which must be placed whole - cut squash will greatly lose its taste.

One more nuance: before laying, whole squash should be immersed in boiling water for 5-7 minutes, then in ice water.

Everyone knows that pickled cucumbers are delicious, but do you know what kind? wonderful taste for squash marinated with mint? No? Then be sure to try it.

Recipe for pickling squash

You will need: 1 kg of young squash, 5-6 peppercorns, 2-3 sprigs of dill, 2 mint leaves, garlic cloves and parsley sprigs, 1 liter of water, 1 bay leaf, 4 tbsp. vinegar 9%, 2-2.5 tbsp. salt.

How to pickle squash. Wash the fruits, cut off the stalks so that the cuts in diameter are no more than 2 cm (this general rule for preparing squash for any method of canning). Place the fruits in boiling water, boil for 5 minutes, immediately plunge into ice water for the same time, then cut into slices. IN enamel pan Place coarsely chopped herbs, garlic, and squash on them. Bring water to a boil, add salt, add bay, peppercorns and boil for 5 minutes, remove from heat, pour in vinegar, pour over squash. Place a weight on top of the fruit, cover with a napkin, and marinate for 3 days at room temperature. Pickled squash should be stored in the refrigerator, otherwise it will turn sour.

You can also marinate squash with cabbage.

Recipe for squash marinated with cabbage

You will need: squash and white cabbage, marinade - for 1 liter of water: 1.5 cups of sugar and vinegar, 1 cup of vegetable oil, 2 tbsp. salt.

How to pickle squash and cabbage for the winter. Wash and cut the cabbage and squash into medium pieces, place them in boiling water and boil for 5 minutes, transfer to ice water, then dry and place in sterilized 3-liter jars. Heat all the ingredients for the marinade, pour the hot marinade over the vegetables in jars, roll them up with sterile lids and leave the cabbage and squash until winter.

Like zucchini, squash can be used to make delicious vegetable snack, known by the term "caviar".

Recipe for squash caviar

You will need: 1.2 kg of squash, 3-4 onions, 4 tbsp. tomato puree, 2.5 tbsp. vegetable oil, 1 tsp. vinegar 3%, ground black pepper, salt.

How to cook caviar from squash. Wash and cut the fruits into circles, bake in the oven until done, let cool, and grind in a meat grinder. Chop the onion, saute it in tomato puree until soft, combine with twisted squash, simmer until thickened, adding pepper, salt and vinegar at the end. Cool and pour the mixture into sterilized jars.

You can simply salt the squash using the express method.

Recipes for quick salted squash

You will need: 1.8 kg of squash, 90 g of dill, 30 g of celery, 15 g of horseradish leaves, 3-5 cloves of garlic, 1-2 hot red peppers.

How to salt squash. The brine for pickling squash is prepared at the rate of 50-60 g of salt per 1 liter of water. Whole, well-washed vegetables, alternating with spices, are placed in jars, filled with brine and kept at room temperature for 8-10 days, adding brine as it evaporates. These salted squash should be stored in the refrigerator.

The assortment prepared with squash and other vegetables is also wonderful.

Recipe for canned mixed vegetables with squash

You will need: squash, 3 cucumbers, brown tomatoes, sweet peppers, garlic, dill, cherry, currant and oak leaves, ¼ tsp. citric acid, cinnamon, cloves, bay leaf, peppercorns, brine: for 1 liter of water - 50 g sugar, 40 g salt, 1 tsp. vinegar.

How to salt squash with vegetables for the winter. Place 3 peppercorns, bay leaves and other spices in a 3 liter jar, add citric acid, put cucumbers, layer squash, dill, cherry, oak and currant leaves, sweet peppers, garlic on a third of the jar, fill the remaining space brown tomatoes. Pour the hot marinade over the vegetables, sterilize the jars for 25 minutes, and roll up.

Preparations from are a great way to diversify preservation. In winter, tender and fragrant fruits will remind you of summer and give you the sunniest mood!