Salt squash with tomatoes for the winter. Step-by-step instructions for a simple recipe with a photo of winter caviar from squash with mayonnaise without sterilization

Squash are close relatives of the zucchini and pumpkin popular in our garden beds. It is believed that the culture came to us from America. Today, many delicious dishes can be prepared from canned squash. And the number of recipes for preparing this product for the winter will satisfy even the fussy person. And if you love zakatka, you will find many similarities with cooking zucchini, but that’s why they are relatives.

Preparing zucchini for the winter

So, we'll start with marinating. Take 1 kg of young squash, 5 hot peppercorns, 3 mint leaves. Wash the vegetables and trim the stems. Boil a liter of water in a saucepan. Now, immerse the prepared vegetables in the liquid, boil for 5 minutes. Then put the fruits in ice water for approximately the same period of time.

Marinating young squash

While the vegetables are cooling, place a chopped garlic clove, a few paws of dill and parsley, mint leaves (3 pieces) and 6 hot peppercorns on the bottom of the pan, and place a layer of fruit on top. The workpiece should be poured with boiling marinade consisting of a liter of water, vinegar (about 4 tbsp.), salt (2 tbsp.), bay leaf. Press the pan down with a press, cover and leave the vegetables for 3 days. It is recommended to keep them in the refrigerator because they may turn sour.

To prepare the dish you will need 4 kg of squash, a kilogram of onions and carrots, and also add all this with tomatoes (about 1.5 kg). In this recipe, instead of squash, you can safely use zucchini pulp. Cut the peeled fruits into thin slices and lightly fry. The bulbs need to be peeled, chopped and blanched together with carrots cut into slices in sunflower oil, waiting for a golden hue.

Blanching onions and carrots

Prepared vegetables need to be chopped in a meat grinder, add 50 ml of apple cider vinegar, 100 g of sugar and salt, chopped herbs, and spices. Boil the resulting mixture over low heat for 5 minutes. Ready caviar Place in jars that have already been sterilized and seal. Now you need to let the squash roll cool and store it in the cellar.

Among winter preparations It will be nice to find these two dishes from squash. The recipes are very similar to similar zucchini rolls. To make soaked vegetables, first prepare a brine by mixing a liter of boiling water with salt, rye flour(they take 1 tbsp) and sugar (2 tbsp). Place small squash and apples in layers in a plastic barrel. Place fragrant cherry or currant leaves on top of the fruit. Fill everything with cold brine, put a weight on top and send it to a cold place.

Soaked squash

The soaked squash is ready in about three weeks. In order for the delicacy to wait for the winter, you will have to roll it up under the covers.

To prepare the brine using 50 g of coarse table salt per 1 liter of boiling water. Then place whole and well-washed vegetables in prepared jars, alternating with spices (garlic, cilantro, dill, parsley). At the next stage, fill the workpiece with brine and keep it in some room for a week. Then take the salted squash to a cool place without access to the sun.

What recipe can you come up with for the winter so that all your favorite vegetables are together - canned young squash with tomatoes and cucumbers? A simple and very delicious stew! To do this, place a few hot peppercorns and 2 bay leaves on the bottom of a three-liter container, place 3 whole cucumbers on top ( large vegetables can be cut). Next comes the turn of the squash. Following the cucumbers, fill the dish a third with them, placing dill, cherry and currant leaves, and peeled garlic cloves on top. Fill the remaining space with small brown tomatoes. Pour boiling marinade over the vegetable stock. Distribute the snack into steamed jars and seal.

Delicious vegetable stew

Another non-standard recipe for preserving squash for the winter - lettuce, not the usual one, but in jelly. To do this, thoroughly wash the squash, cucumbers and tomatoes. Then compact tightly into liter jars, alternating with peeled onions. Place 2 hot peppercorns and vegetable oil (3 tbsp) into each preparation. Next, make the marinade. Add sugar (2 tbsp), salt (1 tbsp) to 1 liter of water and cook for 3 minutes. Dilute pre-soaked 3 tbsp with hot marinade. l. gelatin, pour in 250 ml of table vinegar. Now all that remains is to fill the jars with it, put the lids on top and sterilize for at least 20 minutes.

Most likely, many housewives know that a similar recipe for zucchini should turn it into pineapple to taste. Let's try this trick with our vegetable. For compote of cherry plums and squash, take a kilogram of them. Arrange the finely chopped squash three-liter jars, filling them halfway, and place cherry plum on top, pour in two glasses granulated sugar and pour boiling water over it. The container with the contents should be sterilized for about 20 minutes and then rolled up.

Sterilization of containers for compote

In order to make jam, you will need 1:1 fruit and sugar by weight. Peeled vegetables should be cut into large cubes, placed in cold water, left for 5 hours and drained in a colander, then dried. Grind the squash by twisting them in a meat grinder. Next, a syrup is prepared from water and sugar (1:2). Pour it over the fruits, put it on the fire and cook until a drop of jam begins to solidify and not spread over the plate. When the dish is ready, pour it into a sterilized container and roll it up.

For the first salad you will need a kilogram white cabbage and squash. Rinse the vegetables well. Finely chop the cabbage, cut the squash into small slices, add 3 tbsp. l. salt. Leave the dish for several hours. At this time we make the marinade. Add 3 tsp to a liter of water. Sahara, vegetable oil and 1 tbsp. l. salt, boil, then pour in table vinegar taste. Now all that remains is to decompose vegetable preparation into jars, pour marinade and sterilize for about ten minutes.

Preparing the marinade

To prepare liter jar squash canned with garlic, take 500 g of medium-sized fruit, 5 peeled cloves, a bunch of dill, red pepper and spices. The fruits need to be washed and left to soak in boiling water for 5 minutes. Then wash cold water and cut into oblong pieces. Place vegetables in jars, sprinkle with herbs and spices. Pour the marinade over the salad and sterilize in boiling water for 15 minutes.

For the third salad, grate 3 kg of squash and 500 g of carrots. coarse grater, add 500 g of onion rings and a couple of heads of chopped garlic. Mix the ingredients well and let it sit for 2 hours. Then the vegetables must be stirred again and placed in clean jars. 40 minutes of sterilization and the snack is ready! All that remains is to roll up the dishes and carefully wrap the preserves.

Mixing salad ingredients

How else can you preserve squash for the winter to surprise your guests? Korean salad! To do this, grate 3 kg of squash on a special grater (using zucchini is also appropriate here) and 500 g of carrots, 5 sweet peppercorns and the same number of onions, cut into half rings, chop 6 heads of garlic, mix all the ingredients, season with a glass of sunflower oil, chopped herbs, sugar and salt (amount to taste). Pour in a glass of vinegar and add a packet of cooking seasoning Korean carrots. Give vegetable mixture leave for 3 hours at room temperature. Now place the salad in a dry bowl, sterilize for 10 minutes, then roll up.

You can find many similarities between the recipes for preparing zucchini and squash for the winter. But still, the vegetable to which we dedicated the article has its own tricks.

Vegetables for harvesting for the winter

Before canning, it is recommended to blanch the fruits in boiling water and immerse them in ice water.
To avoid vegetable lethargy and loss useful qualities, you should not turn the jars over after rolling.
Try to use whole fruits for canning, as they may lose their taste when cut.
Try to cool the hot workpiece as quickly as possible, since during slow cooling this vegetable softens and becomes flabby.

Squash, which looks very unusual, occupies far from the last place among vegetables in the gardens of amateurs. These vegetables are no less useful than others. They contain vitamins and macroelements such as A, C, B1, B2, PP, iron, potassium, sodium, zinc, lutein, etc. But the most popular useful property squash is theirs low calorie content. 100 gr. The product contains only 19 kcal. However, due to their high fiber and carbohydrate content, they are very nutritious.

Because of unusual shape, squash has always attracted attention on any table, so delicious pickled squash for the winter will be very healthy and tasty. Let's look at several options for squash marinade recipes.

This is a very simple recipe for preparing the preparation. Greens can be found in any garden. Even if there are no spices, they can be easily replaced with others or removed altogether. It all depends on your taste. No sugar is added to the recipe, it is replaced peppermint, which, in addition to a sweetish taste, adds spice and sophistication to the dish. Both children and adults will be happy with the unusual salting.

Required Products:

fresh, young squash – 300-400 gr.;
water – 1 liter;
salt – 1 spoon (teaspoon);
1 horseradish leaf;
a bunch of celery leaves;
a bunch of mint;
a bunch of dill;
3 bay leaves;
peppercorns – 5 peas.

Marinating squash for the winter recipes:

Wash the young squash and place it in a separate pan.
You need to boil water and pour it over the vegetables. Leave everything for 6 minutes.
After 6 minutes, immerse the squash in cold water and let cool.
Prepare the brine: pour water and add all the herbs and salt to it. We begin to boil the marinade. As soon as the water boils, add vinegar and immediately remove from the stove.
Let's take it liter jar. Place some of the greens on the bottom and add pepper.
We cut the squash (if they are large), or add whole ones if they are very small. Place the remaining greens on top.
Let the jar be sterilized. To do this, take water into a saucepan, lower the jar into it and boil for 20 minutes. To prevent the jar from bursting, you can put a small napkin on the bottom of the pan.
Then seal the jar tightly with a lid and let it cool. Delicious and useful squash will be ready for winter.

Marinated squash with tomatoes for the winter

Tomatoes and peppers will add a little variety in the color of the workpiece. This recipe will allow you to enjoy several types of pickled vegetables in winter by opening just one jar. But how beautiful it will all look on the table.

We will need:

young small squash – 500 gr.;
sweet bell pepper – 3 pcs.;
garlic cloves – 3 pcs.;
4 small cucumbers (optional without them);
4 small tomatoes;
a bunch of dill;
a bunch of parsley;
3 cherry;
3 leaves of home currant;
citric acid – 1 tsp;
not ground cloves, flowers – 5 pcs.;
4 bay leaves;
black pepper – 6 peas;
1 l. water;
2 tbsp. spoons of salt;
2 tbsp. spoons of sugar;
acetic acid 1 spoon (tablespoon, 70%).

Instant marinated squash:

Wash the squash well. For more tasty preparations, use young squash. Their peel is still soft and tasty to eat. Old fruits will resemble hard squash with large seeds that will have to be peeled in winter.
Place salt, pepper at the bottom of the jar, citric acid, laurel leaves, cloves. Then lay out the squash in layers, between each layer put currant leaves, cherry leaves, parsley and dill.
Place the vegetables.
Bring the water to a boil and pour it over the vegetables. Then place the jar in a saucepan with water and boil for 30-40 minutes, sterilize.
The very last ingredient will be vinegar - pour a spoonful of vinegar on top and tightly roll up the lid.
Let it cool. We store everything in a cool place. The delicacy for the winter is ready.

Marinated squash is crispy for the winter

A fairly simple recipe that will not complicate any housewife. Everything is done quite quickly and at minimal cost. Hot pepper will add piquancy to the dish, and for lovers - spicy pickle. Thanks to minimum quantity ingredients, can be used both as a snack and as an addition to other dishes.

For a liter jar we take:

young squash 500 grams;
water 0.5 liters;
2-3 leaves of horseradish;
one bunch of parsley;
one bunch of dill;
one bunch of celery (optional);
hot pepper – 1 small pod;
2 bay leaves;
3 garlic cloves.

Marinated squash recipe for crispy winter:

Wash the squash and add to boiling water. Blanch in this manner for 5 minutes. Then put it in cold water and let it cool.
Prepare the brine. To do this, boil water with salt and sugar until they are completely dissolved (depending on the size of the salt). Then pour in the vinegar and remove from the stove.
First, put all the spices, squash and peppers in a jar, between the squash - garlic, cut into circles, put greens on top (which you chose for the marinade).
Pour brine over everything.
Place the jar in a pan of water and sterilize for 15 minutes.
Then roll the lid tightly on the jar. Turn it over and put it in a cool place.
For improvement taste qualities squash, or rather, so that they do not become sour, cool the faster the better.
The marinated squash is ready.

How to pickle squash for the winter

Very simple recipe with a pleasant delicate taste. bell pepper When pickled, it is very nutritious and tasty. And in winter there is a lack of vitamins. Pepper makes the taste much more pleasant and tender.

We need the following products:

1 kg. young squash;
4 bay leaves;
1 bunch of dill with inflorescences;
sweet pepper – 5 medium fruits;
black pepper – 4 peas;
1 liter of water;
1/2 cup 6% vinegar;
2 tbsp granulated sugar;
2 tbsp salt.

Step by step recipe:

Wash the vegetables, cut them (as you wish - into slices or into rings) and place in a bowl. Place herbs and spices on top.
Boil the brine in a saucepan, adding salt, sugar and vinegar. Acetic acid is poured in last, after which the pan is removed from the heat. Pour the brine over the vegetables.
Place the jars in a container of water, place on the stove and boil for 20 minutes.
After sterilization, roll up the jars tightly and let cool in a cool place. Squash with bell pepper is ready.

Marinating squash without sterilization with tomatoes

For more fragrant marinade, as well as for lovers spicy snacks you can try this recipe. Unusual combination seasonings will delight guests and household members who will wonder what they are served with.
Let's roll up our squash with tomatoes in a two-liter jar.

For this we need:

fresh young squash 1.4 kg;
tomatoes - 200 gr.;
1 tbsp. spoon of sugar;
1 tbsp. a spoonful of salt (with a heap);
3 dried star anise flowers;
peppercorns – 8 peas;
caraway seeds – 1/2 teaspoon;
5 laurel leaves;
5 garlic cloves;
tablespoon 70% acetic acid;
water – 1.5 liters.

How to pickle squash without sterilization:

Wash the squash and tomatoes, peel the garlic and cut in half. Put it all in a jar. Pour boiling water over all vegetables. Water should be poured carefully, without touching the glass walls, to avoid cracking the dishes. Let cool.
After cooling, drain the water and boil again. Pour it into the jar again and let it cool.
While we fill the vegetables with water and let them brew, we can sterilize the lid. To do this, throw it into boiling water and boil for 5-10 minutes.
The third approach with water is the final one. Add spices and herbs to this water. Boil and pour warm squash.
Lastly, vinegar is poured on top and immediately sealed tightly with a lid.
Let cool in a cool place.
An assortment of squash and cherry tomatoes is ready for the winter.

Marinated squash for the winter with apple and carrots

For a more sophisticated and unusual marinade can be used next recipe. In addition to vegetables, another very useful and delicious ingredient it contains apples that still have big amount vitamins Unusual recipe quite easy to prepare.

It will require:

5 medium freshly picked squash;
medium-sized carrots – 5 pcs.;
onion– 4 small heads;
3-4 medium sized apples;
3 l. water;
4 bay leaves;
a bunch of dill;
a bunch of parsley;
peppercorns – 8 pcs.;
4 cloves;
6 garlic cloves;
3 tbsp. spoons of granulated sugar;
2 tbsp. spoons of salt;
1 tbsp. spoon of acetic acid (70%).

Preparation step by step:

Fresh small size Wash the squash and cut into slices.
Wash and cut the carrots and apples as well. Apples into 4 parts (if the fruits are small or the size of ranetki), carrots - maybe in strips, maybe in rounds. Peel the onion and garlic, cut the onion into slices, and halve the garlic.
Prepare the brine: pour all the seasonings, herbs and spices into boiling water. Boil the brine for 3-4 minutes.
Place the squash in a separate bowl and fill it with boiling brine. Bring to a boil and cook for 3 minutes, then add carrots and garlic to the squash. Cook for three minutes, then add apples and boil for 2 minutes.
While we were working on vegetables and marinade, the jars could be put in to be sterilized. There are a lot of sterilization methods. We sterilize in order to destroy all unnecessary microbes, which will later spoil the workpiece. Probably the most in a simple way is a vinegar treatment. To do this, pour a little vinegar into a jar, close it and shake well. So that the vinegar washes all the walls of the jar. Then we open it, drain off the remaining unnecessary vinegar and let it air out.
Place the prepared vegetables with apples and marinade in jars and fill with marinade. Seal tightly with lids and let cool.
Very delicious preparation ready for the winter.

If you have such wonderful vegetables as squash grown in your garden, be sure to prepare them for the winter. Not only tasty and healthy, but also beautiful vegetables will definitely please you on the table. Having chosen one of the recipes to suit your taste, you will not regret stocking up on such a delicacy.

In addition to these recipes, you may also be interested in options for such winter preparations as, for example, and.

Squash for the winter: salads, pickles, caviar and other recipes

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Squash makes good blanks for the winter: they can be salted, pickled, rolled into jars as caviar or salads. In addition to taste, this vegetable is different beneficial effects on the body. It is rich in vitamin C, dietary fiber, lutein and pectin. One hundred grams of the product contains only 20 kilocalories, which makes this vegetable a must in the diet of people watching their figure.

Ingredients for winter squash recipe:

Patissons	4.5 kg
Tomatoes (fresh)	1.5 kg
Bulb onions	1 kg
Carrot	1 kg
Garlic (cloves)	5 pieces.
Bulgarian pepper)	1 kg
Parsley dill	1 bunch
Seasonings	(taste)
Pepper (hot)	3 pcs.
Granulated sugar	75 g
Salt	4 tablespoons
Sunflower oil	250 g
Vinegar (apple)	50 ml

At the first stage, you need to prepare the vegetables: peel them (all except the bell pepper) and cut them with a knife. Cut squash into fairly thick slices - 1 cm, carrots into slices, bell pepper- into four parts. Fry the onions until they acquire golden color; Fry the squash in another frying pan until they become soft. Fry the carrots and bell peppers separately until golden brown. Grind carrots, bell peppers, onions, squash (prepared earlier), garlic, tomatoes, hot peppers, parsley, dill and seasonings through a meat grinder (as an attachment - a grid with medium-sized holes). Next, you need to prepare the jars and lids for rolling: wash the jars and thoroughly sterilize (in the oven for about twenty minutes), also wash and sterilize the lids. After cranking the vegetables, salt them and pour Apple vinegar, season with spices, bring to a boil and cook for five to seven minutes. Roll up the cooked caviar.

Caviar in a slow cooker

Ingredients:

First, sterilize the jars and lids. Next, prepare the vegetables. Peel squash, carrots, Green pepper(only from seeds and core). Next, you need to cut the vegetables: squash - into medium cubes, carrots - into slices of small thickness, green peppers into 5-6 longitudinal pieces. Wash the tomatoes and cut into slices.

Fry squash and carrots in sunflower oil in a slow cooker, stirring constantly. Next, add to the already slightly fried vegetables Bell pepper, continuing to stir.

Add tomatoes next Bay leaf, then season with salt and black pepper. In the multicooker, set the “Stew” mode. After 20 minutes, check if the carrots are ready. Roll up the finished caviar. The perfect dish for the winter menu!

Squash for the winter in Korean

Ingredients:

The first stage is to prepare the vegetables: wash them and cut them correctly. Cut off the sides of the squash, then grate them and the carrots using a Korean carrot grater. Cut the pepper and onion into half rings. Add chopped garlic, sugar to the vegetables. sunflower oil, salt, spices, herbs, vinegar. Set aside this mixture. After three hours, put into jars, sterilize for a quarter of an hour and roll up.

Squash, marinated in pieces

Ingredients:

Wash the carrots and squash and cut into large circles or rings. Peel the garlic, prepare the jars for sealing (sterilize).

Next, place the vegetables in jars, add seasonings and herbs. Pour boiling water into the jars (so as to completely cover the vegetables) for fifteen minutes. Then pour the infused water into one pan, add salt and sugar. Boil this water and pour it back into the jars. Add vinegar to all jars (one tablespoon per jar) and roll them up. Then turn over and let cool completely.

Squash like mushrooms: a simple preparation recipe

Ingredients:

First you need to prepare the vegetables: rinse and peel (except for the peel, if there are large seeds, remove the core). Next, cut the vegetables into small pieces. Also wash and chop the greens. Peel and chop the garlic. Mix vegetables, herbs and garlic, season with salt, sugar, ground pepper, pour in vinegar and sunflower oil. Next, mix everything in one bowl.

In this state, vegetables should be marinated for 3 hours at room temperature. To check, you need to look: they will release juice.

Sterilize the jars in advance and after 3 hours place well-pickled vegetables in them. Cover the jars with lids and place in warm water to boil. Then cook for ten minutes.

After the specified time, remove the jars from the water, roll them up and turn them over.

After a day, the jars can be put away in a place to store seams for the winter.

Recipe for preparing vegetables without vinegar

Ingredients for the recipe for a 3 liter jar:

First, sterilize the jars. Carefully place dill, currant and cherry leaves, horseradish, bay leaf and garlic at the bottom of each of them.

Place the vegetables in jars and pour boiling water over them so that the water completely covers the vegetables. Allow the jars to cool until room temperature. After this, drain the water from all the cans into one large saucepan where to add salt and sugar. Boil the brine and pour back into the jars. Then add acetylsalicylic and citric acid. Roll up the lids and chop until the acid dissolves. Then turn the jars over and ensure they remain warm. Great snack for the winter.

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 it 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.

Pickled squash for the winter is made whole or cut into pieces, often together with other vegetables. In the bank assorted vegetables decorative pumpkins, that is, squash, look very attractive. Such snacks can decorate even festive table. At the same time, squash is not capricious and, if cooked correctly, will not spoil until the next season, even if stored at room temperature.

How to pickle squash

When preparing pickled squash for the winter, several important points should be taken into account.

Only young squash can be pickled, as old ones become too tough. Vegetables up to 5 centimeters in size are ideal, as they easily pass through the neck of the jar - they can be pickled whole. Older vegetables will have to be cut into equal-sized pieces. On organoleptic qualities ready-made dish This will not affect, only aesthetic ones. However, if you marinate old and tough specimens, they will remain tough.
There is no need to clean the squash, as this will ruin them appearance. In addition, their skin is so thin and delicate that there is no point in removing it.
When preparing squash for pickling, they are washed, then their stalks are cut off. When cutting them, you need to grab a little pulp - about a centimeter, no more.
To prevent the squash from being too tough, they are boiled before marinating. It is enough to cook for 5 minutes, after which they must be immediately removed and placed in cold water. If this is not done, then, on the contrary, they will turn out too soft and not crispy.
Before you start preparing the marinade, you should sterilize the jars. Jars with a capacity of one and a half to three liters are best suited.

Otherwise, you need to follow the recipe, and everything will probably work out.

Pickled squash - classic recipe

Young squash, preferably small – 2 kg;
bitter Bell pepper- 3 pcs.;
garlic – 1 head;
bay leaf – 4 pcs.;
dill (fresh) – 5 sprigs;
parsley (fresh) – 5 sprigs;
celery greens - 3 sprigs;
horseradish leaf – 1 pc.;
cherry leaves – 7 pcs.;
table vinegar (9%) – 120 ml;
rock salt (without iodine) – 100 g;
water – 1.5 l.

Cooking method:

Heat the water, dissolve salt in it, bring to a boil.
Place in boiling water salt water squash and cook for 5 minutes.
Remove the squash using a slotted spoon or colander and rinse with cold water.
Place spices and herbs on the bottom of the jars. Place squash on top.
Pour vinegar into the brine in which the squash was boiled and bring to a boil.
Pour the boiling marinade over the squash.
Cover the jars with lids and place in a large saucepan with water to sterilize.
After sterilizing for 10 minutes, remove the jars from the pan and roll up. Screw caps are also suitable if you boil them beforehand, like regular ones.
Place the jars on the lids, cover with a cotton blanket or insulate them in another way - the canned food should cool slowly, in a warm place.
Once completely cooled, return the jars to their original position and place on a storage rack.

Squash prepared in this way is stored well even without sterilization, but it is much more reliable with it.

Squash marinated with sweet pepper

squash – 2 kg;
sweet pepper – 1 kg;
hot capsicum – 1 pc.;
allspice peas – 5 pcs.;
black peppercorns – 5 pcs.;
bay leaf – 2 pcs.;
dill umbrellas – 2 pcs.;
parsley (fresh) – 100 g;
fresh dill – 100 g;
table vinegar (9%) – 100 ml;
granulated sugar – 150 g;
coarse salt – 100 g;
water – 1.5 l.

Cooking method:

Wash, cut the squash if necessary, boil them for 5 minutes in ordinary water, rinse under running cold water and let it drain.
Sterilize jars and lids.
Wash the peppers, remove the seeds, cut each into several pieces lengthwise.
Place the spices at the bottom of the jar.
Mix the peppers and squash into the jars. Cover with remaining herbs.
Add sugar and salt to 1.5 liters of water, heat to a boil and boil for 5 minutes.
Pour in the vinegar, boil for another half a minute, turn off the heat and after a couple of minutes fill the jars with squash and peppers with the prepared marinade.
Sterilize jars for 40 minutes.
Close the jars with metal lids and turn them over. Wrap yourself in a blanket. Once the jars have cooled completely, they can be put away for winter storage.

Squash marinated with pepper turns out quite spicy. If you don't like savory snacks, you can reduce the amount hot pepper double, but do not exclude it from the recipe completely: pepper is a natural preservative, it increases the shelf life of pickled squash and allows you to store them all winter.

Squash marinated with cucumbers

squash (up to 5 mm in diameter) – 1 kg;
cucumbers – 3 kg;
garlic – 2 heads;
allspice peas – 10 pcs.;
black peppercorns – 14 pcs.;
bay leaf – 6 pcs.;
dill (umbrellas) – 2 pcs.;
sugar – 60 g;
salt – 60 g;
vinegar essence – 30 ml;
water – 2 l.

Cooking method:

Wash the cucumbers and squash thoroughly, because if even a little dirt remains on them, the preparation may not last the whole winter.
Cut off the stems.
Boil the squash for 5 minutes, rinse cold water.
Soak the cucumbers for 5–8 hours in cold water, rinse.
At the bottom of each sterilized jar (you will need two three-liter jars), place an umbrella of dill, three bay leaves, distribute allspice and black pepper equally between them.
Place the cucumbers vertically in the jars, trying to fit as many as possible, and place the squash on top.
Pour salt and sugar into a saucepan, add water, bring to a boil, and immediately pour brine over the squash.
Cover with lids and leave for a quarter of an hour.
Pour the brine back into the pan. This can be done conveniently through a lid with holes and a spout.
Boil the brine for 5 minutes.
Pour a teaspoon into each jar vinegar essence. Pour in hot brine.
Cover the jars with lids, place them in a saucepan, fill it with water so that it reaches the jars' hangers, and sterilize for half an hour.
Remove the jars from the pan using special tongs.
Roll up and place on the lid. Once they have cooled slowly under something warm, they can be stored away for the winter.

Zucchini marinated according to this recipe have soft taste, pleasant aroma which can be called traditional.

Squash marinated with tomatoes

squash (small) – 1.5 kg;
medium-sized tomatoes (ideally cherry tomatoes) – 0.3 kg;
garlic – 4 cloves;
rock salt – 20 g;
granulated sugar – 20 g;
star anise (dried) – 2 pcs.;
caraway seeds – 2–3 g;
white peppercorns – 6 pcs.;
bay leaf – 4 pcs.;
vinegar essence (79%) – 30 ml;
water – 1 l.

Cooking method:

Prepare the squash by washing and cutting if necessary.
Wash the tomatoes by removing the stems. In the area of the stalks, make several punctures with a toothpick in each tomato. This is necessary so that they do not crack.
Sterilize the jar. Place cumin seeds, star anise flowers, pepper and laurel leaves at the bottom.
Lay out the squash as tightly as possible.
Place tomatoes carefully on top.
Boil water and pour it over the vegetables, wait 20 minutes, pour the marinade into the pan.
Boil the marinade, pour it into the jar again, cover it with a lid and leave again, but this time wait 15 minutes.
Drain the marinade back, add salt and sugar, and bring to a boil again.
Pour in hot marinade into a jar with tomatoes and squash, add vinegar on top.
Seal the jars, place them upside down, and wrap them up. Wait until it cools down. Store in a cool place.

Squash marinated with tomatoes have spicy taste and spicy aroma.

Assorted pickled squash

squash – 2.5 kg;
tomatoes (small) – 2.5 kg;
cucumbers (small) – 2.5 kg;
bell pepper – 1 kg;
garlic – 15 cloves;
horseradish leaves – 3 pcs.;
dill (fresh) – 0.3 kg;
black peppercorns – 12 pcs.;
allspice peas – 12 pcs.;
vinegar (9 percent) - 12 tbsp. l.;
salt – 180 g;
water – 3 l.

Cooking method:

Sterilize three three-liter jars.
Wash the squash and cut large ones into several pieces.
Wash the remaining vegetables and dill well.
Soak the cucumbers and squash for three hours in cool water.
After the specified time, rinse and boil the squash for 5 minutes.
Cut the pepper into large lengthwise pieces.
At the bottom of each jar, place a leaf of horseradish, 4 peas of allspice and black pepper, 5 cloves of garlic. Add half of the dill.
Place the cucumbers in the jars first.
The second layer is squash, the third is tomatoes.
The last vegetable to be added to the jars is pepper. It is convenient to lay it along the walls of the jar.
Place the remaining dill in a final layer.
Pour three tablespoons of salt into each jar, pour 4 tbsp into each jar. l. vinegar...
Boil water and pour into jars of vegetables.
Cover the jars with clean lids and set to sterilize. Sterilization time – 45 minutes.
Close tightly with lids, turn upside down and leave to cool under the blanket. You can then store it all winter at room temperature.

Assorted vegetables - very beautiful dish. In addition, everyone will find a vegetable to their liking.

The taste of pickled squash largely depends on the marinade and neighboring vegetables. He is “friends” with all vegetables without exception.