In garden beds you can often find cute flattened and ribbed plates under large leaves. These are squash. They are used for decoration, but they also have little popularity in our kitchen, and this is far from deserved. This vegetable came to Europe from America when it was discovered by Columbus, and translated from French squash means “pie.”

Did you know? One cup of squash contains 38 calories, 43% of daily value vitamin C, 13% folic acid, 5 g fiber, plus significant amounts of vitamin B6, magnesium, potassium and vitamin A.

Squashes are “relatives” of zucchini, pumpkin, melon, and cucumbers, and you can cook many dishes from them different ways: stew, bake, grill, can, pickle, etc. Small fruits are stored in fresh not for long, and the ripened fruits can be stored long time at a temperature of about 0 °C.

Among the variety of ways that can be made from squash, in particular, and prepared for the winter, there is a method that allows you to preserve the maximum useful substances. This is drying squash. You can dry squash at the dacha and even in the apartment. It will also come in handy electric dryer, which will make this process quick and not so labor-intensive.

Where to dry:

• in the sun;
• in the oven;
• in an electric dryer.

This procedure is similar to drying zucchini. We select the fruits, wash them, cut off the sides and the stalk. Cut into rings of medium thickness - up to 2-3 cm. Both young and medium-sized fruits are suitable for drying. You can also dry ripe fruits, but such squash will contain hard seeds, and they must be removed.

Did you know? “Puppies” is the name for young squash fruits.

Place the squash rings in one layer on parchment, a baking sheet or an electric drying container. If you decide to dry the squash in the sun, then you need to ensure that the “chips” dry evenly by turning them over. In the oven the process itself will take 6-8 hours. Dry at 50°C and with the oven door open. The process will take approximately the same amount of time when using electric drying.

The resulting chips should be stored in fabric bags that have previously been washed in saline solution. This will prevent moths and other bugs from appearing.

If you decide to try preparing squash for the winter, but don’t want to bother with jars, cooking and seaming, try freezing the squash. Frozen squash can be stored for up to 10 months.

Minimal processing will save you not only time and nerves, but will also provide maximum content useful substances in squash. Small fruits are suitable for freezing. We wash them thoroughly, cut off the edges by 1-2 cm. You can freeze whole fruits or cut them into rings. Before freezing, vegetables are blanched for about 4-6 minutes.

After which the blanched squash is dipped into water with ice. This contrasting technique will allow the pulp not to disintegrate. Before putting the squash into bags to freeze, dry them on a towel or paper. You can freeze squash by laying it out on a board or tray in one layer if we are freezing whole ones, or by using zip bags for squash cut into rings. Frozen squash can be stored for up to 10 months, that is, there will definitely be enough until the next harvest.

Surely you have pickled something at least once in your life, well, for example, cucumbers, then you can easily pickle squash too. The whole point of the process is to prepare the brine and the squash themselves. You can salt the squash themselves or add more vegetables to them, which will pleasantly diversify the taste of the pickles. Salted squash for the winter can be made both in barrels and in jars; the latter fact will greatly please those who would like to make salted squash in their apartment.

For pickling, we select young, medium-sized and immature fruits. Wash them thoroughly and cut off the edges. Use a toothpick to pierce the fruits in several places. Next we put it in jars. When salting squash, you can add, in addition to the basic bay leaf, a couple of black peppercorns, garlic, also currant leaves, cherries, celery, horseradish (both roots and leaves), dill, parsley. For a more pronounced sourness, you can add a little to the jars. citric acid.

Small cucumbers, tomatoes and sweet peppers will look great in jars with squash. Decide for yourself, and let your imagination be inexhaustible. Place the squash in rows in jars or other containers, pressing them tightly together. We shift the fruits with herbs and add spices. Next, fill everything with brine. Prepare the brine at the rate of 2 tbsp per 1 liter of water. spoons of salt, 1 teaspoon of citric acid. Some people add table vinegar instead of citric acid.

We boil the brine, let it cool and only then pour it over the squash. If you decide to salt in a large container (suitable enamel pan), then, before pouring brine over the vegetables, cover them with a weight (you need to take something heavy: dumbbells, weights, even a bucket of water will do) and then pour in the brine.

If you pickle squash in jars, then you need to add new brine every day. In this case, vegetables should always be covered with brine on top. In about a week you will receive pickled squash, ready to eat. Now you can cover the jars with a lid and place them in a cool place.

Recipes for pickled squash

When the question arises of how to diversify squash dishes for the winter, among the options for preparing squash, the most popular method is pickling. You can pickle squash exclusively by yourself, without adding other ingredients, or experiment and add various vegetables, and we will get an assortment, or different spices to highlight the taste.

Well, the taste of pickled squash for the winter depends on the marinade itself. For the marinade there is a mandatory basic set ingredients – salt, sugar. You can add vinegar to taste and desire. As for spices, in addition to the standard parsley, dill, celery, horseradish, onion, garlic, pepper, you can add mustard seeds, cloves, cinnamon, mint, tarragon, etc.

Having pickled squash, you will never be disappointed, and will be happy to open the next jar.

In order to marinate the squash, we will need the following ingredients: liter jar:

• whole squash – 500 g;
• marinade – 400 g;
• horseradish leaves – 2 g;
• dill – 50 g;
• celery and parsley leaves – 4 g;
• chilli red hot pepper – 1 piece;
• bay leaf – 1 pc.;
• garlic – 1 clove.

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

Wash small squash, trim, dry and blanch in boiling water for 5 minutes. Then take it out and put it in cold water with ice. By the way, you can also make marinated squash in pieces if you have large enough fruits.

Preparing the marinade:

Boil 1 liter of water, add salt, sugar, pepper. Possible spices in the jar are cinnamon, cloves, allspice and black hot pepper, garlic, horseradish, herbs or parsley roots, celery. Pour in vinegar and remove from heat. Prepare the greens: wash and chop. Don't forget about spices. Place spices and herbs on the bottom of washed, sterilized jars. We lay the squash tightly. Pour in hot marinade, cover with lids and sterilize. Then we roll it up and leave it to cool.

Important! Try to cool the pickled squash as quickly as possible, since when they cool for a long time, they lose their taste and the flesh becomes flabby and soft.

Store pickled squash at room temperature. You can eat it after two months. But remember, the longer the squash is infused in jars, the tastier it is.

When marinating squash, you can experiment by preparing vegetable mix with a variety of vegetables from your garden. Assorted, you can add carrots, bell peppers, cucumbers, zucchini, onions, cherry tomatoes to the squashes, cauliflower, broccoli. Among the spices you can add to the jar are garlic, horseradish root, celery, parsley, dill, parsley, bay leaf, peppercorns, and cloves.

For the marinade, take water, salt, sugar and vinegar. Here are the proportions for a liter jar: ½ squash, 1 onion, 4 cloves of garlic, ½ carrot, 1 large thick-walled Bell pepper, 5-7 small cucumbers, 5-7 cherry tomatoes, 1 young zucchini, 10 black peppercorns, 2 bay leaves, 3 clove buds, 2 tbsp. l. salt, 4 tbsp. l. sugar, ½ cup 5% vinegar

We wash all the vegetables, cut them the way we like: some into slices, some into circles, some into strips. Place herbs, spices, salt, and sugar at the bottom of the jar. Then come all the vegetables. They can be laid out in layers or mixed together. Pour boiling water over everything and set to sterilize. Close the lid and leave to cool.

In order to marinate squash with mint, you need to prepare everything, as for pickled squash. But add a couple of sprigs of mint to the greens mixture. Mint will add a special pleasant flavor to pickled squash.

Did you know? Squash seeds contain a lot of lecithin (430 mg), the same as in chicken eggs.

For pickling, you can take small young fruits or cut large ones. Let's take whole fruits for pickling - they look more aesthetically pleasing on the plate. Wash well, trim around the edges and blanch for 5-8 minutes. Remove from boiling water and place on a paper towel. Place tightly in sterilized jars, placing herbs, spices, and mint on the bottom. All the herbs and spices that you usually use for seaming and marinating are suitable. Fill the jars with marinade, which has been boiled and cooled to 80 °C.

For the marinade, take 1 liter of water, 10 g of salt and 1/2 tsp. acetic acid 70% Then cover nylon covers and send to a dry, dark place. After 2-3 weeks, the squash can be eaten.

Recipes for canned squash

Among possible options preparations for canning squash for the winter is very popular.

In order to properly and efficiently roll up squash for the winter, there are several rules that must be followed:

• wash each fruit thoroughly;
• There is no need to peel the squash;
• dry the fruits on a towel or paper napkin after washing;
• cut off both sides of each fruit;
• Blanch the squash for 5-7 minutes before placing in jars and then place in ice water;
• then blot again with a paper towel or cloth.

An excellent snack and nutritious decoration for your table - all these are canned squash. We prepare the squash, put spices and garlic on the bottom of the jar, you can add herbs if desired (for example, horseradish will add spiciness). Place the squash in sterilized jars. Add sugar, salt, vinegar and boiling water. Roll it up, turn it over, let it cool and put it on the shelf. The quantity of squash per liter jar is approximately 800 g.

For the marinade (per 1 liter of water):

• sugar – 1 tbsp. spoon;
• salt – 1 tbsp. spoon with a heap;
• dried star anise – 2 colors;
• white pepper – 10 peas;
• caraway seeds – 0.5 tsp;
• bay leaf – 3-4 pcs.;
• garlic – 3-4 cloves;
• vinegar 70% - 1.5 tbsp. l.

When canning these vegetables, pay attention to the filling and spices you add to the jars. Determine the proportion of squash and zucchini per jar yourself: you can put everything in a jar in equal shares, you can give preference to something.

For a liter jar

• 4 tbsp. l. 5% vinegar;
• 1 onion;
• 1 clove of garlic;
• 3 pcs. black peppercorns and clove inflorescences;
• 1 bay leaf;
• fresh herbs (dill, tarragon, basil, horseradish, parsley and celery).

For filling: for 1 liter of water – 2 tablespoons of salt, 1 tablespoon of sugar.

Pour vinegar into the bottom of the jar, add spices and herbs. We tightly place the squash and zucchini, which we have previously prepared and blanched. Fill with filling and sterilize for about 5 minutes. Remove, roll up and set, upside down, to cool.

Canned squash and cucumbers

This type of squash preservation is similar to all others, only the main ingredients here are squash and cucumbers. You can use previous recipe or preserve this assortment the same way you preserve cucumbers. For rolling, it is better to select fruits that are medium in size and ripeness, then they will be crispy and dense. Remember that we blanch the squash.

Among other things, squash produces excellent caviar with mushroom notes.

The basic set of ingredients for its preparation is as follows:

• squash – 3 kg;
• onions – 1 kg;
• carrots – 1 kg;
• tomatoes – 2 kg;
• vegetable oil – 250 ml;
• salt – 2 tbsp. l.;
• sugar – 4 tbsp. l.;
• table/apple vinegar – 2 tbsp. l.;
• celery root;
• garlic;
• parsley root;
• parsley, greens.

Additionally they put tomato paste(if there are not enough tomatoes) in caviar for rich color and taste.

Caviar from squash is prepared in the same way as squash or eggplant. Both young fruits and fairly mature ones are suitable for caviar. If we take young squash, then it will be enough to wash them and cut them on both sides. If you have mature fruits or have scales on the peel, then such squash must be cleaned and the seeds inside removed if they are large.

Cut the squash into cubes and put it in a saucepan or cauldron to simmer, after adding vegetable oil. Keep on fire for about one hour until the juice disappears. Meanwhile, chop the carrots, onions, celery root and tomatoes. You can either cut into strips or cubes or grate the carrots. Then we add onions and carrots to the squash. Simmer over medium heat, stirring occasionally. This procedure takes about 10-15 minutes.

Then add tomatoes to the container with stewed vegetables and keep on fire for 10-15 minutes. Next, we remove the vegetables from the heat and puree the mixture with a blender or use a food processor. Add salt, sugar and vinegar to the puree and cook over low heat for 30 minutes. Don't forget to stir. After preparing the caviar, put it in jars that have been previously washed and sterilized, roll it up and set it to cool.

Squash salad recipes

Among the diversity possible blanks You can also make a squash salad for the winter. In winter, when there is an acute shortage of vitamins, bright and delicious salads made from squash will not only save you time, but also give you good memories about summer. Preparing salads with squash is not difficult. You can add all the vegetables you like to them, and the slightly mushroom aftertaste from the squash will add zest to any variations. A salad with peppers and tomatoes looks especially beautiful in jars, and assorted vegetables look like colorful fireworks. Here are some proven squash recipes.

And remember, when preparing salads, we sterilize the jars: you can simply pour boiling water over them or soak the salad jars for 10 to 15 minutes (depending on the size of the jar) in boiling water.

To fill 1 liter of water you need to take:

• 50 g of 9% vinegar (less or more according to your taste);
• 3 g citric acid;
• 50 g sugar;
• 5 g salt.

We will put spices and herbs in all salad jars: bay leaf, black and allspice peppers, cloves, cinnamon, garlic, cherry and currant leaves, horseradish, both leaves and roots, celery, parsley, dill, but without umbrellas.

You can please your guests and loved ones unusual salad with squash, peppers and tomatoes. To prepare this salad we will need: 2 kg of squash, 1 kg of sweet pepper, 1 kg of tomatoes, 50 g of garlic, spices, herbs, 9% vinegar.

Wash everything and dry it on a towel. Cut the squash and pepper into cubes or strips, you can grate them for Korean carrots. We cut the tomatoes into rings or you can take small cherry tomatoes and roll them whole in the salad. Pass the garlic through a press. Mix everything and let stand for 1-2.5 hours. Or we don’t mix it and then we’ll put our vegetables in layers in a jar. Then add salt and sprinkle a little sunflower oil. Place spices in sterilized jars, followed by vegetables.

Add 1 tsp of vinegar to each jar. vinegar, pour hot brine over the salad. We set to sterilize: 0.5-liter - 25 minutes, 1-liter - 30 minutes. Roll it up, let it cool and put it on a shelf in a dark, cool place.

Squash salad with garlic and dill

This salad is perfect snack and an alternative to rolled zucchini or cucumbers. To prepare we will need: 1kg squash, 0.5 heads of garlic, 25 g salt, 25 g sugar, 25 g vegetable oil, 25 g 9% vinegar, 1/2 bunch of dill and parsley.

Wash and clean the squash. Cut them into cubes. Wash the parsley and dill and chop finely. Cut the garlic into thin slices or pass through a press. Add herbs and garlic to the squash and stir. Add salt, sugar, vegetable oil, vinegar there. Stir and let stand for 2.5 hours. Place tightly into sterilized jars and leave for 15 minutes (if we are cooking in half-liter jars) to sterilize.

Roll up and leave to cool.

For the assorted salad, select the smallest fruits so that they fit in the jar. This nuance will add aesthetics to your roll-up even on a shelf. You can put whole vegetables in jars or cut everything up. Let's take it essential vegetables, i.e. all those that you love, plus squash, herbs and spices.

Ingredients for a liter jar:½ squash, 1 onion, 4 cloves of garlic, ½ carrot, 1 large thick-walled sweet pepper, 5-7 small cucumbers, 5-7 cherry tomatoes, 1 young zucchini, black peppercorns, 1 bitter capsicum, 2 bay leaves, 3 clove buds, dill, parsley, cilantro, celery, 2 tbsp. l. salt, 4 tbsp. l. sugar, 5 tbsp. l. vegetable oil, ½ cup 5% vinegar.

We cut squash into slices, carrots into rings, zucchini into cubes, peppers and onions can be half rings or rings. You can also grate squash and carrots using a Korean carrot grater. Pass the garlic through a press, finely chop the greens. Mix all the vegetables, add spices, herbs, salt, pepper, sugar, oil, vinegar.

You can leave it to stand for a couple of hours, or you can immediately put it into jars. Place tightly into jars and sterilize for 20 minutes from the moment of boiling. If you wish, you can add broccoli or cauliflower to this salad.

There is another one unusual way how to prepare squash for the winter – This is making compote. Compote can be cooked during the vegetable season, or you can boil it and roll it up for the winter to enjoy healthy drink and surprise your household and guests.

Important! Select only small squash for compote, with clean skin without stains. The skin of the fruit should have an even light green color.

To prepare the compote, you need to take 1 kg of squash, 1 kg of cherry plum, sugar and cloves (you can add your favorite spices - cinnamon, vanilla, star anise), this will diversify the taste of the compote and give it unique aromatic shades.

Before you start preparing, sterilize the jars and lids. Now you can wash the cherry plum and squash, trim the stalk and tail of the squash. After washing, dry the cherry plum and squash a little, then put it in jars. First, take the squash and place it at the bottom of the jar. Place cherry plum on top. There are no special comments on the proportions, we just fill the jar to the middle with squash, and top it with two-thirds of the cherry plum. We also add spices.

We fill it all with two glasses of sugar and pour boiling water over it. There are options when the contents of the jar are filled with syrup, which is also appropriate. Fill the jar up to the lid. Next, we place the jars for sterilization for approximately 20 minutes. Then we roll up the jars, turn them over, put them in a warm place, and wrap them up. When they have cooled, we take them to the cellar or put them in a dark, cool place.

Perhaps many will be surprised by the fact that you can even make jam from squash for the winter, although you can enjoy it all year round. It looks good in the form of confiture or jam. To make jam, take squash and sugar in a 1:1 ratio.

But before that, we prepare the vegetables themselves:

• cut the squash;
• remove the peel and seeds;
• cut the squash into cubes. You can use a special cutting machine or a combine. The cubes should be large;
• soak in cold water for up to 5 hours;
• drain the liquid using a colander;
• pass the soaked squash through a meat grinder. Blender will also cope with this task.

We're done preparing the squash. Now we cook the syrup: we take sugar and water in a ratio of 1:1/2, i.e., pour 1 kg of sugar with half a liter of water. Bring to a boil, pour in the squash mixture and cook, stirring until tender. That's another 40 minutes. You can check the readiness of the jam by dropping it on a saucer: if it doesn’t spread, it means it’s ready.

Important! It is necessary to remove the foam on top of the jam, as it can negatively affect its taste.

Place the jam into the prepared jars and, after cooling, place in the refrigerator.

If you would like to bring citrus notes in squash jam, you can add the juice of one orange to the boiling mass and boil everything together for about 15 minutes. And if you add lemon pulp, you will not only make the taste of the jam more expressive, but also extend its shelf life.

– not only beautiful, but also very delicious vegetable . It is very useful and, in fact, is universal vegetable that can be cooked different ways. Patisson fits perfectly into daily menu and looks good on festive table. Include it in your diet and enjoy delicious a variety of dishes every day.

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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 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. Alimentary fiber relieves 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 tasty squash recipes.

Full recipe

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

Preparation:

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

Squash pieces

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

Preparation:

1. The squash is cut into slices.
2. The carrots are peeled and cut into rings.
3. Place spices in a jar: three cloves of garlic, eight cloves, horseradish leaves, dill. Vegetables are placed on top of them.
4. Boil plain water and pour the 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, a half liter jar, red pepper. The heat will be pleasant with an apple flavor, because the recipe uses apple cider vinegar.

Preparation:

1. Wash and prepare the ingredients: in addition to vegetables, take 50 ml 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 peppers.
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 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 peas allspice, 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 pickled squash instant cooking 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.

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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. In terms of their taste, they resemble zucchini or pumpkin. They can be prepared in any way. Fried or stewed, boiled or canned - they go well with many foods and are very delicious dish.

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

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

Just like zucchini, they are suitable for 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 nutrients. This can be avoided.

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

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

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

Bottom line

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

Squash has a delicate taste, much similar to zucchini. These vegetables are not only stewed and fried, but also pickled, salted, and made into caviar. The cooking recipes are quite simple. Due to this, even a completely inexperienced cook can prepare squash for the winter. Jars with them will take pride of place on the shelves in the pantry and will definitely be in demand in the winter.

Squash has a delicate taste, much similar to zucchini.

Excellent taste qualities have squash prepared in marinade. They absorb all the aromas of neighboring components and turn out a little piquant and tender. Special taste they are given garlic and hot pepper. Unobtrusive spiciness emphasizes this perfect taste.

Products:

• 1.5 kg squash;
• 1.5 liters of water;
• 35 gr. salt;
• 35 gr. dill;
• 55 gr. garlic;
• 35 gr. capsicum;
• 35 gr. horseradish;
• 35 gr. parsley;
• 45 ml vinegar.

Preparation:

1. Vegetables should be washed, placed in boiling water and blanched for only 5 minutes.
2. After this, drain in a colander and rinse with cold water.
3. Leave small specimens whole, cut larger ones into several pieces.
4. Place vegetables in jars.
5. Pour cold water into the pan and add all the remaining unused ingredients and boil.
6. Fill all jars with hot marinade and cover with lids.

Sterilize for 8 minutes, roll up immediately.

Korean squash (video)

Salting rules

Squash can be easily pickled. Salted vegetables are no less tasty than pickled ones. Have even more rich taste. On the holiday table they will be much more in demand than cucumbers or tomatoes. This is due not only to their taste, but also appearance. Fruits that look like a flying saucer immediately attract attention.

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Products:

• 1.6 kg squash;
• 45 gr. garlic;
• 25 gr. hot pepper;
• 85 gr. dill;
• 35 gr. celery;
• 25 gr. horseradish;
• 1.2 liters of water;
• 70 gr. salt.

Squash can be easily pickled.

Preparation:

1. Wash the vegetables, cut off the stems.
2. Wash and chop the greens.
3. Add salt to the water and stir.
4. Place vegetables and spices in jars, alternating.
5. Fill them with freshly prepared brine and cover with a lid.
6. Place the container in a warm place and do not disturb it for a week and a half.
7. After this, move the jars to the cellar.

Important! For pickling, you need to choose small, dense, unripe vegetables.

Recipe with tomatoes and sweet peppers

The combination of vegetables in this preparation is simply perfect. Sweet pepper gives the appetizer an excellent flavor. Tomatoes not only add color to the dish, but also add a pleasant sweetness. The squash themselves remain tender, but acquire completely unexpected shades of taste.

Products:

• 2.8 kg squash;
• 1.3 kg of sweet pepper;
• 1.5 kg of tomatoes;
• 65 gr. garlic;
• 5 gr. carnations;
• 6 gr. cinnamon;
• 4 gr. bay leaf;
• 12 gr. allspice;
• 12 gr. peppercorns;
• 25 gr. cherry and currant leaves;
• 25 ml vinegar;
• 1.2 liters of water;
• 35 gr. salt;
• 45 gr. Sahara;
• 4 gr. citric acid.

The combination of vegetables in this preparation is simply perfect.

Preparation:

1. The squash and seeded sweet peppers should be finely chopped and mixed together.
2. Peel and chop the garlic.
3. Cut the tomatoes into rings.
4. Place all the spices and prepared vegetables into jars.
5. Add vinegar there.
6. Prepare brine in a saucepan. Mix water with sugar, salt and citric acid and boil.
7. Fill jars with vegetables with hot brine and cover with lids.
8. Sterilize for 30 minutes and quickly roll up.

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Other options for winter preparations

Squash, like zucchini, have amazing property. They are like a sponge, attracting the tastes of the foods next to them. Due to this, not only pickles can be prepared from these vegetables. Of course, pickling squash is the most common option for preparing these vegetables, but there are many other recipes. From them you can make:

• jam;
• compote with cherry plums or plums;
• caviar;
• combine with other vegetables;
• preserve in stewed form;
• harvest together with apples and plums.

Thanks to its amazing features, squash can turn out to be both a delicacy and a very savory snack. Absolutely all family members will be able to please with such preparations.

Cooking caviar

The squash produces aromatic and very delicate caviar. Ordinary winter evening This appetizer will be a pleasant addition to dinner. You can safely spread it on bread. A sandwich with caviar will perfectly satisfy your hunger and delight you with its exquisite taste.

Products:

• 1.8 kg squash;
• 120 ml oil;
• 120 gr. salad onions;
• 25 gr. garlic;
• 12 gr. dill;
• 12 gr. parsley;
• 35 ml vinegar;
• 15 gr. Sahara;
• 25 gr. salt.

Squash produces aromatic and very tender caviar.

Preparation:

1. All vegetables must be washed, stems removed, and then cut into small pieces.
2. Place them in a frying pan, add oil and fry.
3. Finely chop the peeled onion, place in a frying pan with oil and fry.
4. Peel the garlic, chop finely with a knife, mix with salt and pound in a mortar.
5. Grind the cooled vegetables in a meat grinder.
6. Finely chop the greens.
7. Mix all the prepared products, add vinegar and sugar to them.
8. Place the prepared caviar into jars and cover with lids.
9. Sterilize the filled container for one and a half hours.
10. After this, immediately roll it up and turn it over.

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Compote of squash and cherry plum

Unusual, but very aromatic drink can be prepared from squash and cherry plum. It has a barely noticeable sourness and pleasant sweetness. It is very easy to prepare and looks simply amazing. This is an extraordinary solution that is sure to be successful.

Products:

• 1.2 kg squash;
• 1.2 kg cherry plum;
• 0.6 kg sugar.

An unusual but very aromatic drink can be prepared from squash and cherry plum.

Specially selected: the most successful and proven recipes for marinating and pickling squash.

Beautiful, with appetizing, crispy flesh, squash tastes slightly like mushrooms. Since this is a variation of regular pumpkin, they are prepared in the same way. But for the winter, these vegetables are prepared like zucchini. The variety of recipes is beyond counting.
This article contains the most delicious and time-tested recipes.

How to pickle squash in jars for the winter?

preparation of squash

Proven zucchini recipes will be a good help for preparing squash.
But a few distinctive tips will help you get an even more delicious preparation:

• After rolling, the cans cannot be insulated. They need to be cooled quickly. Under the influence of prolonged exposure to heat, squash becomes flabby and loses its taste.
• For assorted salad, choose the smallest vegetables. This will give extraordinary originality and help preserve natural taste finished product
• Before harvesting, blanch the vegetables in boiling water for 3-4 minutes, and then plunge into ice water
• We use small squash without removing the peel for canning whole, large ones, after thoroughly peeling, for salads

Simple but very tasty recipe

Ingredients:

• Unripe squash - 1.5 kg
• Small head of garlic
• Small hot pepper
• A little celery, horseradish
• 60 grams of salt per 1 liter of brine

Recipe:

• Wash small vegetables
• Cutting off the stalk
• Dissolve salt in cold filtered water
• Place some chopped herbs and garlic on the bottom of a washed and dried jar.
• We lay the squash in layers, sprinkling each layer with herbs.
• Fill with brine
• Cover with a plastic lid
• Place in a warm place for 10 days
• After the fermentation process is complete, place it in a cold place.

Squash, like mushrooms, a recipe for the winter

The neutral taste makes it possible to marinate these vegetables “like mushrooms”. The preparation turns out juicy and tender, reminiscent of the taste of milk mushrooms

Ingredients:

• squash - 1.5 kilograms
• carrots - 1-2 pieces
• garlic - large head
• sugar - 1/2 cup
• salt - 1 tablespoon
• black ground pepper- pinch
• vegetable oil - 1/2 cup
• vinegar 9% - 1/2 cup
• A little dill and parsley

Recipe:

• Shred squash and carrots into small pieces
• Finely chop the herbs and garlic
• Combine everything together in a deep container, sprinkle with spices, salt and sugar
• Add vinegar
• Marinate for about three hours
• Then we pack in sterilized jars
• We put it on sterilization for 10-15 minutes
• After rolling up the lids, insulate and leave overnight to warm up.

Winter squash recipes without sterilization

preparation of squash

The taste of this snack is reminiscent of cucumbers.
Thanks to the apples included in the recipe, you can can it without sterilization without fear that the jars will become cloudy or explode.

Required:

• 250 grams of apples
• 0.5 kilograms of medium squash
• dill, parsley, several sprigs
• 1-2 cloves of garlic
• 1 small capsicum
• For a liter of marinade you will need 60 grams of salt and the same amount of sugar, a tablespoon of 9% vinegar
• We wash and peel the squash and apples, cut into 2 or 4 parts
• Throw a clove of peeled garlic, peppercorns and herbs into a sterilized container
• Place vegetables in a jar, sandwiching them with fruits.
• Place greens and hot pepper on top
• Boil marinade of salt and sugar
• Add vinegar and immediately pour into jars
• Roll up the lids
• Place under a warm blanket at night

Pickled squash for the winter in pieces

preparation of squash Delicious recipe. Since it contains bell pepper and many others aromatic additives, it turns out a very chic and unforgettable taste.

Ingredients:

• squash - two kilograms
• bell pepper - 10-12 pieces
• onions - 3-6 heads
• hot pepper - 4 pieces
• basil - 12 pieces
• lemon - 2 pieces
• bay leaf - 6 pieces
• cloves - 12 pieces
• vinegar - glass
• salt - 4 tablespoons
• sugar - two glasses
• assorted greens to taste

Recipe:

• Cut: onion, bell pepper, lemon - into rings, squash into cubes, hot pepper - as finely as possible
• In a sterilized half-liter jar we put a little parsley and basil, a plastic piece of lemon
• Cover with a layer of bell pepper, onion and hot pepper slices
• Laying out the squash
• Bring the marinade of salt, sugar and vinegar to a boil
• Pour into a jar
• Cover with metal lids
• Set for sterilization - 10 minutes
• We take out the cans and roll them up
• Wrap upside down in a warm cloth
• We warm up in this way for a day
• Then we send it for storage

Squash in tomatoes for the winter

preparation of squash

Crispy, aromatic vegetables with an extraordinary taste are varied in winter cold menu for everyday and holiday table.

• Take 3.5 kilograms of squash and cut into 4 pieces
• Prepare the marinade: pour a glass of vegetable oil into the pan, tomato juice, 9% vinegar. Add half a glass of sugar and chopped garlic, 1.5 tablespoons of salt
• Let's boil
• Throw squash into the boiling marinade
• Boil for 10-15 minutes
• Place in sterilized jars and seal
• We insulate upside down cans with a blanket
• After cooling, store away

Squash and zucchini for the winter

preparation of squash

The dish becomes original when combined with other vegetables. This is very practical option, when at the end of the season there are several varieties of different vegetables left.

• Divide zucchini and squash, taken per kilogram, into small pieces.
• At the bottom of the prepared jar we place a sprig of any greenery, 2-3 cloves and a small clove of garlic
• Mix the vegetables
• Pour boiling water
• Warm up for 5 minutes
• Pour water into a saucepan
• Add 3 tablespoons of sugar and 2 salt to 1.5 liters of water.
• Bring to a boil
• Pour in 100 milliliters of vinegar
• Pour in hot marinade to banks
• Seal with lids
• After cooling, store away
• This recipe does not require insulating the jars. This will make the vegetables crispier and tastier.

Cucumbers with squash for the winter recipes

preparation of squash

Another suggestion for assorted vegetables:

• Place 3 bay leaves, peppercorns and cloves in a three-liter jar scalded with boiling water.
• Place a layer of small cucumbers
• We stuff small squash on top, between which we put several chopped slices of bell pepper, an umbrella of garlic, a leaf of currant, cherry, and bird cherry.
• Prepare the marinade: boil a liter of water with the addition of 1.5 teaspoons of salt, two tablespoons of sugar, 2-3 cloves, a pinch of cinnamon, one bay leaf and peppercorns. Before boiling, pour in a quarter of a teaspoon of citric acid and a teaspoon of table vinegar.
• Fill filled jars with marinade
• Sterilize for 25 minutes
• Screw the lids tightly
• Cool at room temperature without wrapping

Lightly salted squash recipe

preparation of squash

In winter, you can crunch with pleasure using the following recipe:

• Squash - 3 kilograms
• For a 0.5 liter jar:
  chopped horseradish root - teaspoon
  one leaf of celery, mint, laurel, currant
  2 peppercorns
• Per liter of marinade: a tablespoon of salt, two of sugar, one of vinegar
• Place all the spices and seasonings in a prepared clean jar.
• Place squash on top. If necessary, cut
• Bring the marinade to a boil
• Pour into a jar
• Roll up the lids
• Refrigerate for storage

A large number of recipes always causes confusion.
Try the suggested options. You don't need to look for other versions.

Video: How to preserve squash?