The choice of method for preparing supplies for the winter for most housewives is based on three “pillars”: simple, fast and tasty. It’s with recipes like these that we’ll begin our study. various options pickling. So, all you need for every 2 kilos of tomatoes is: 100 grams of dill, 40 grams of celery, 5 large cloves of garlic and 3 horseradish leaves. We make the brine from a liter of water and 60 grams of salt.

Attention: it is better to take vegetables of the same size so that they are all in equally were salted out.

So, we select the middle squash and wash them thoroughly in running water, after which we carefully cut off the stalks. We divide all plant components, except fruits, into 3 parts, one of which is immediately placed in small portions to the bottom of the jars. Place the squash on top in layers in the container, whole, without cutting. This way the jars should be half full. Next, divide another part of the seasonings into portions and place them in jars on top of future pickles. Then vegetables follow again, almost to the very neck, and the last part of the greens is placed on top.

The brine is prepared quickly, so by the time the jars are filled, the salt will have already dissolved in the water. All that remains is to fill the containers, filling the space between the tightly packed squash. Then we put the jars away for 10 days in a dark place, under conditions room temperature. After the main salting phase is completed, the level of brine in the jars will drop slightly due to evaporation and saturation of vegetables with salt. Therefore, we dissolve more a small amount of salt in water in the same proportion and add to the container, then close the lids tightly and put it in the refrigerator, or, if frost has already set in, in a cold cellar.

The second recipe, although similar to the previous one, is a little more complicated and requires many more ingredients, but the result will be stored all winter in almost any conditions. Again we focus on 2 kilograms of squash, but this time we will need whole head garlic (medium size), 3 large leaves of horseradish, 6 currant leaves, 1 bunch of onion and black pepper. For brine, take 3 tablespoons of salt per one and a half liter of water.

Vegetables need to be washed, then peeled and cut into thick rings. At the same time, set the water to boil, and when it warms up, throw salt into it. In the meantime, we begin to place 3-4 cloves of garlic, a couple of currant leaves, half a leaf of horseradish and several sprigs of dill into sterilized jars. Place slices of squash on top in layers almost up to the neck. Fill the containers with hot brine and cover with lids without sealing tightly. Keep the jars in a cool, dark place for 3 days, then pour the brine into a saucepan and bring to a boil. We fill the containers again with salted liquid, roll them up for the winter and place them upside down.

Attention: pickling squash in jars should not be allowed to cool for a long time, otherwise the vegetables will become soggy. You need to cool the container as quickly as possible, but so that the twists do not burst.

Making salty squash salads

It is not at all necessary to prepare whole vegetables; you can pre-cut them into slices or small slices. The end result is a wonderful salad, only canned. It is this type of twists for the winter that will be discussed further. The first recipe will require you to have following products: for 2 kilos of squash - a kilogram of sweets bell pepper and the same amount of tomatoes. You will also need 50 grams of garlic cloves and a dozen black and white peas allspice(equal parts), several bay leaves, cloves, cinnamon, as well as currant and cherry leaves.

First of all, we fill the pan with water, for every 2 kilos of squash - 1 liter. We wait until it boils and at the same time wash the squash with tomatoes and peppers, remove the stalks from them, and also peel the garlic and divide the head into cloves. Then we cut the vegetables, including peppers and squash small pieces, and tomatoes in circles. When the water boils, throw 35 grams of salt and 50 grams of sugar into the pan for each liter, as well as citric acid, picking up a little on the tip of a teaspoon.

Next, put seasonings, herbs and spices in sterilized jars, and on top of a layer of tomatoes for a third of the jar and the rest of the space chopped vegetables, with which we mix garlic passed through a crush. Add a teaspoon of vinegar to each container, then pour hot brine over our salad. Now we put the jars in a wide pan to pasteurize. If half-liter containers are used for twisting, then for 25 minutes, liter containers - for half an hour. At the same time, boil the lids with which we close the workpieces.

The recipe for pickling cabbage and squash for the winter promises a very tasty result. We take vegetables by weight 1:1 and rinse them under cold running water. Finely chop the cabbage into short and narrow ribbons, cut the squash into slices. Place the resulting semblance of salad in a saucepan and sprinkle with salt, 2 tablespoons is enough if you took a kilogram of both vegetables. At the same time, boil water and pour into it 1 tablespoon of salt for the same volume of food, as well as one and a half tablespoons of sugar and vegetable oil.

Salting should last at least 3 hours, then transfer the cuttings to pre-sterilized jars. When our brine boils, turn off the gas and pour a little 9% vinegar into the pan, as much as you see fit, and then fill the container with the workpiece, leaving about a centimeter to the edge. Pour water into a wide saucepan, heat it and place the jars in the already warm one, then bring to a boil and pasteurize for 10 minutes. It is better to close with hot lids sterilized in boiling water.

Pickling squash with vegetables and fruits

The most common recipe that many housewives have is multi-component pickling with cucumbers and tomatoes. We'll start with the first option. For each liter jar you will need 450 grams of cucumbers (up to 10 centimeters long) and 150 grams of squash, as well as 400 milliliters of water. Don't forget about the spices and seasonings: several sprigs of dill and parsley, as well as 3 small leaves of horseradish, up to 4 cloves of garlic, 5 allspice peas and 2 tablespoons of salt. First wash vegetables and herbs under running water and remove the stalks.

Let the filling cook for 7-8 minutes, for which we dissolve the salt in the previously indicated amount of boiling water and throw horseradish leaves into it. We sterilize the jars over steam, after which we place garlic, herbs and peppercorns on their bottom. Then we lay the cucumbers and squash in layers and fill them with boiling brine. Next, you need to pour 1 tablespoon of 9% vinegar into each jar. Close the containers tightly with lids, then turn them upside down. If the squash needs to be cooled quickly, then the cucumbers must be infused for a long time in the heat, and since there are more of the latter, we wrap the jars with a blanket, leaving them for at least a day until they cool completely.

The twist with apples for the winter turns out very tasty; the fruits add salting original taste and aroma. We will need twice as much for 1 kilogram of squash fewer apples, preferably sweet and medium-sized. Be sure to check all the fruits for wormholes and bruises, only whole fruits are needed, cut the rest and send to. Also prepare about 40 grams of herbs (dill or parsley, a couple of sprigs can be combined), 3 cloves of garlic and a pod of hot pepper. We wash the fruits well under running water and remove the stalks from them, and rinse the green sprigs and cut them in half.

Making the brine: for the weight of fruit indicated in the recipe, take 1 liter of water and, after heating it, add 60 grams of salt. At the same time, sterilize the jars and place herbs, garlic and pepper on the bottom. We cut the apples into 2 parts, removing the core, and cut the squash into quarters, carefully laying all this in layers in glass containers. We fill our preparations with boiling brine, then add a tablespoon of 7% vinegar to each jar and roll it up.

And finally we suggest quick recipe complex, cucumbers and tomatoes (we take the quantity by eye, no more than 3 cucumbers, otherwise they will take up a lot of space). Wash the fruits and remove the stalks from them. We make the brine: put 40 grams of salt, 50 grams of sugar per liter of water, and also add a teaspoon of 9% vinegar after boiling for five minutes. At the bottom of sterilized 3-liter jars we put several peas of allspice, a couple of bay leaves, dill and parsley, a little citric acid, cinnamon and cloves (a pinch each). Then we lay cucumbers, squash and tomatoes almost to the neck, place a few leaves of currants, cherries and oak. Fill with boiling solution, place the jars in a saucepan with water, pasteurize for 25 minutes and tighten.

Patisson, like a sponge, is able to absorb the taste of spices and vegetables marinated with them. Therefore, you definitely need to experiment and make pickled squash for the winter in combination with other ingredients. They can be closed not only in pure form with spices, and also combine with cucumbers, zucchini, carrots, sweet and bitter peppers, and other ingredients. Many people think that squash is a zucchini. All he got from the zucchini was the taste. It is actually a type of pumpkin. Unusual appearance adds piquancy and originality to the preparation.

About the beneficial properties of squash

Before asking the question: “How to pickle squash for the winter?”, you need to understand their necessity in general. Its unusually beautiful outline and distant association with UFOs bring this vegetable to the first stages of popularity in cooking, and especially in canning. But it is not only attractive on the outside, its beneficial properties are no worse than its external beauty. The presence of beneficial microelements improves human vision and liver function. Alimentary fiber help get rid of excess cholesterol. The abundance of fiber normalizes intestinal function and prevents various failures. Squash seeds fight excess salts in the body and relieve gout.

The pleasantly yellow vegetable contains vitamins – A, B, C, PP, minerals – iron, potassium, magnesium, sodium. All these beneficial substances are contained for a short time. 12 days after flowering, squash loses its benefits and is no longer suitable for human consumption. Such fruits are considered overripe and sent for animal feed.

The vegetable in question is recommended to be consumed with meat. Pickled squash is most suitable for protein products, the recipe for which will give detailed description how to do tasty addition To meat dishes. This tandem is useful for people with problematic gallbladder, liver, stomach ulcer. For those on a diet, squash is a necessary element in the diet, because it fights toxins and obesity.

In cooking, you can salt, pickle, preserve for the winter, make jam and add to salads. For provisions, you need to take only young vegetables with thin peels. They will be ready in a month, no matter how the preservation is stored, under nylon cover or under the tin. Without waiting for winter, you can uncork a jar of pickles and enjoy the result.

Whole marinated squash

You can get the sour-salty taste of food if you follow step by step recipe with pictures of pickling squash. You will need 1 kg of squash, which will take 1 liter of water to prepare the brine.

Pickling:

Pickled squash should be stored in the refrigerator to prevent it from turning sour.

Marinated squash pieces

If you have too ripe and hard vegetables on hand, pickled squash in pieces for the winter will come in handy. To do this you will need 4 pieces of large squash and one carrot.

Pickling:

Marinated squash in spicy sauce

For cooking you will need approximately 300 grams of squash, which will be immersed in a 0.5 liter jar. Among the ingredients there will also be red pepper, the amount of which can be adjusted according to your preferences. The recipe uses apple cider vinegar.

Canning:

Marinated squash with cucumbers

Combining squash with cucumbers is a great idea. The food is not only aesthetically beautiful, but also tasty. Marinated squash with cucumbers have a sweet taste and are stored for a long time under tin lid. The recipe will require 1 kg of squash and 1 kg. These ingredients will fit in a 3 liter jar. It all depends on the size of the vegetables.

Pickling:

Marinated squash with zucchini

To make pickled zucchini and squash for the winter you will need a 1.5 liter jar, which will use 0.5 kg of squash and 0.5 kg of zucchini. The main ingredients are diluted with two carrots and the same amount of sweet pepper is added. Don't skimp, add onions.

Pickling:

Marinated squash with tomatoes

Squash with tomatoes marinated for the winter are not very spicy and slightly sweet. To implement this recipe, we take a 3-liter jar, which we will fill with 1 kg of squash and 1 kg of tomatoes.

Pickling:

To add some piquancy to the recipe, you can add a few chokeberries, which need to be kept in boiling water for about 10 minutes before adding to the jar.

By canning vegetables, we hope to get lightning-fast results, and not just results, but tasty and rich ones. Marinated squash recipes instant cooking will help you cope with this task. In fact, it’s not difficult to quickly pickle pumpkin vegetables. Firstly, the squash must be cut into pieces. This way, the marinade can quickly saturate the vegetable. For greater reliability, it is advisable to boil the squash together with brine. And finally, never skip the blanching procedure. Bon appetit and delicious pickled squash for you!

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 alluring appearance and is rich beneficial properties. Presence useful microelements, improves vision in people, liver functioning. 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 most healthy property product is the 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 delicious recipes squash.

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 cooled in cold water also 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 components 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, 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 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. Spicy snack 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 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 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 it hot pickle into jars and roll up the lids. Wrap in a warm blanket until cool.

Vegetable mix

Vegetable mix - beautiful snack. 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 easy recipe preparing the workpiece. 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, it is replaced peppermint. This weed besides sweetish taste, imparts spice and sophistication to the dish. Delicious pickling It 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. They take 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!

True gourmets claim that pickled squash and zucchini are no worse than those familiar to everyone canned cucumbers. They store well, and the pricing policy for these crops at the height of the season is budget-friendly, so don’t miss the opportunity to pamper yourself and your loved ones with wonderful pickles.

The advantage of salting squash is the ability to store zucchini and, as in oak barrels, and glass containers. The most delicious crops will be those with dense pulp and thin skin and young seeds.

How to pickle squash

The most common way to pickle squash and zucchini

Before salting, wash the squash thoroughly; you can select a clean brush and use it only for washing vegetables. The top and stalk should be cut off.

In the selected container, line the bottom with dill, horseradish, parsley, put a little celery and currant leaves, then stack the resulting squash next to each other as tightly as possible. You can salt squash according to the same recipe as cucumbers, only double all the spices used in the recipe for squash. Fill everything with brine and you're done!

Recipe for pickling squash with spicy garlic and crunch

To pickle squash you will need:

Dill 90 g (good bunch)

Garlic 5 large cloves

Horseradish leaves 15 g (three leaves)

Cooking method

Sterilize glass containers. Select fresher, medium-sized squash, wash the vegetables thoroughly and trim the stalks. Place a third of the entire list of herbs and spices on the bottom of the jar, then place the squash on half the jar, then put another part of the herbs and another layer of vegetables up to the neck. Place the remaining greens tightly in the jar.

Fill the jars with pre-prepared brine. To make brine, you need to add 60 grams of salt to a liter of water. Close all jars with lids and leave at room temperature for ten days. After ten days, it is worth adding brine to all the jars so that they are completely covered with water.

How to pickle squash simply and tastefully

The benefit of this recipe is exact proportions all components and the squash themselves.

Squash two kg

Medium head of garlic

Water 1.5 liters

Salt 3 tablespoons

Horseradish 3 large leaves

Dill 1 bunch

Currant leaves 6 pcs

Black peppercorns 5 peas per jar

Cooking method

Take all the squash, wash thoroughly, cut into rings 3-4 cm wide. If your squash is small, you can cut them into half rings, so when serving they will always look beautiful and appetizing.

Place a few cloves of garlic, currant leaves, and dill on the bottom of each jar. Place the squash in the jars all the way to the top.

Prepare the brine: add salt and peppercorns to boiling water.

Fill all the jars with squash with brine and cover with lids, but do not close tightly and leave for 3 days.

On the 4th day, drain the brine and container and boil it again. Fill all the squash again and close the lids. Turn the jars upside down and wait until they cool. Store in a cool place and eat according to your mood.

Recipes for preparing squash for the winter with photos

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. Fruits are yellow and orange color serve as decoration in crafts on the theme autumn harvest.

In addition to their bizarre shape and good taste, they contain great amount nutrients. Different colors fruits indicate different molecular composition. For example, in yellow - in large quantities contains vitamins A and C, which are much less in white ones. Orange - rich in lutein, known for its strengthening effect on human immunity.

Squash is widely used not only in cooking, but also in medicine. Most useful components included in their composition:

• Vitamins B, B2, PP;
• Salts of potassium, sodium, phosphorus;
• Pectin;
• Carotene;
• Starch;
• Lutein.

Regular consumption of fruits is recommended for people with kidney and liver problems, cardiovascular system. Even atherosclerosis is effectively treated with this simple product nutrition. The alkaline elements included in its composition contribute to the complete and correct absorption of proteins.

Not less benefit They also contain seeds. Patisson ranks second among products containing lecithin. This component is responsible for the formation of intercellular space, improves the functioning of nervous system and brain cells, is a kind of “building material” for the renewal of damaged cells.

Patisson can be consumed raw, which brings great benefit for the body. It is also dietary and used in medicine. Freshly squeezed juice is full of fiber necessary for proper functioning gastrointestinal tract and metabolic processes.

Contraindications for use

There are restrictions on consumption for people suffering from frequent gastrointestinal disorders. The components that make up squash enhance intestinal motility, gently cleanse it and help fight constipation. If a person suffers from disorders, then use can only aggravate the situation and worsen the state of health.

Use in cooking

Squash are widely used in cooking. According to their own taste qualities they resemble zucchini or pumpkin. They can be prepared in any way. Fried or stewed, boiled or canned - they go well with many foods and are very delicious dish.

Squash blanks can be called extraordinary. Pieces of chopped pulp taste like porcini mushrooms. As you know, not only the fruit itself, but almost the entire plant is eaten. Young leaves and shoots, and even flowers, are often used in preparing squash.

Due to their shape, they are ideal for stuffing. It is commonly believed that it is combined only with salty dishes, but this is not so. You can use not only as a filling chopped meat or mushrooms with cheese, but also custard. Cooking squash using this method gives them an extraordinary dessert taste, and the dish can be used as an addition to tea drinking instead of high-calorie cakes.

Just like zucchini, they are suitable for cooking delicious caviar. Winter squash preparations go well with side dishes such as rice and buckwheat. During the ripening period, it is better to eat them fresh and raw, which is why they are so actively used in salads.

There are many recipes for making fried squash, and they are especially tasty when stewed. Many main courses cannot do without this ingredient.

Despite the hardness of the peel and its dense structure, it produces a very tasty and healthy juice. To get the maximum amount of vitamins, you should consume it freshly squeezed. Young vegetables that have not yet hardened can be eaten raw, as they slightly resemble an apple. Don't forget about the seeds. They are usually washed and dried and then eaten like pumpkins.

With the arrival of autumn comes the harvest season. At this time, it is important not only to saturate the body fresh fruit and vegetables, which are so rich in vitamins and nutrients, but also take care of preparing squash for the winter in jars. IN canned they also carry great benefits and are an ideal addition at any time of the year dinner table.

Winter squash preparations recipes

Winter preparations from zucchini and squash are quite common. They are so similar to each other that they go well together, and in the end the benefits are twice as great. Canning squash and zucchini does not take much time, and the ingredients of the dish are available to everyone.

But not everyone likes the taste of the usual preparations. Almost all recipes for canning squash involve a sterilization procedure, as a result of which vegetables often lose not only their taste, but also some of their useful substances. This can be avoided.

Canning squash for the winter without sterilization will preserve the optimal freshness of the products and their benefits. The only drawback of this method is the reduction in storage period. If a piece processed in boiling water or steam can stand in a cupboard for several years, then canning squash without sterilization is designed to be eaten for several months.

It is generally accepted that preparations take a lot of time and effort. To avoid this, there are many recipes for lightly salted squash, which are prepared quite quickly. Basically, there is no need to preserve such dishes; it is enough to leave them in the cellar or refrigerator, but there are also recipes for preparing them for the winter.

There are no restrictions when choosing ingredients for pickling. Canning recipes can complement any vegetables and even fruits to suit your taste. Compote with cherry plum and jam are prepared from squash. In combination with aromatic spices and greens, the preparations will become a delicious delicacy, and every hostess will seem like a real sorceress to the guests.

Bottom line

Patisson is not only tasty, but also nutritious product. It is during the harvest period that it is worth taking care of its preparations for the cold period. There are many recipes for preparing squash and preserving it. Even in processed form they carry extraordinary benefit, and by serving them to your family’s table, you take care of their health.