Patissons are overripe preparations for the winter. Squash for the winter: interesting and original examples of preparations

As always, we have for you only proven and best recipes for winter preparations! Squash is tastier and softer than zucchini, but for some reason most housewives do not know that they can be used to prepare very tasty salads for the winter. The most beloved in our family " Squash salad for the winter in Korean." It turns out to be a complete snack that can always be put on the table. Therefore, if you have a special grater for Korean carrots, be sure to prepare such a salad for the winter. Disperses with Hurray!

Ingredients:

Patissons— 3 kg

Bulgarian pepper— 500-700 grams

Carrot— 0.5 kg

Bulb onions— 0.5 kg

Garlic- 5 heads

Vegetable oil- 1 glass

Salt- 2 tbsp. l (with a small slide)

Sugar- 1 glass

Vinegar 9%- 1 glass

Fresh greens- cilantro, dill, parsley 1 small bunch each

Spices: seasoning for carrot loins (dried in a 15 gram bag). This seasoning contains: garlic, ground red pepper, basil, coriander, paprika.

How to cook squash for the winter

1. Wash the squash, clean it, remove the stalks. Remove seeds from large fruits.

2 . Peel the onion and cut into thin rings. Tip: To prevent onions from hurting your eyes, place them in the freezer for 2-3 minutes.

3 . Peel the carrots and grate them using a Korean carrot grater.

4 . Wash, peel and chop the pepper into thin strips.

5. Also grate the squash using a Korean carrot grater.

6 . Mix squash, carrots, peppers and onions. Pour in vegetable oil and vinegar. Add finely chopped herbs and seasoning. Salt and sugar. Peel the garlic and press with a garlic press (finely chop). Mix everything thoroughly and leave for 3 hours.

7 . Then the salad should be placed in pre-sterilized jars. Lately I’ve been sterilizing jars in the microwave - it’s very quick and convenient (see). Place the jars of salad in semi-boiling water; don’t forget to put a towel on the bottom of the pan. The water should not reach the neck of the jars by about 2 cm. Bring the water (over low heat) to a boil. Cover (without screwing) the jars with lids. And leave the salad in this position to sterilize for 15 minutes.

8 . We take out the jars and put them with the lids down in a cool place. Note! There is no need to put the jars “under a fur coat” (cover) so that the squash does not soften. Leave until completely cooled and store the squash salad in the cellar or refrigerator for the winter.

Delicious squash salad is ready for the winter

Bon appetit!

Winter squash salad recipes

Preparing squash always saves you from the lack of tasty and spicy food in winter. Particularly good snacks are obtained if you prepare squash salads according to various recipes, with the addition of spices, hot seasonings, vegetables and other delicacies. Thanks to the simple taste and availability of the vegetable, you can create an incredible amount of preparations for the winter. Just select quality products; for salads, it’s better to stock up on small squash, small onions or tomatoes, so that the snack in a jar looks appetizing.

Squash salad “prefabricated”

• Squash - 3 kilograms.
• Cucumbers – 2 kilograms.
• Tomatoes – 2 kilograms.
• Bell pepper, red sweet – 1 kilogram.
• Garlic – 3 heads.
• Currant leaves - 2 per jar.
• Cherry leaves - 2 per jar.
• Dill leaves - 2 per jar.
• Bay leaves - 2 per jar.
• Peppercorns - 5 pieces per jar.
• Citric acid - half a teaspoon.
• Cinnamon.
• Vinegar – 1 teaspoon (per 1 liter of water).
• Sugar – 50 grams (per 1 liter of water).
• Salt – 40 grams (per 1 liter of water).

Wash the jars. Now you need to put leaves: currant, cherry, laurel and dill, cinnamon and peppercorns, as well as citric acid in each jar.

Wash squash, tomatoes and cucumbers, peppers. Cut tomatoes and squash, cucumbers and peppers into slices, remove seeds and roots. Peel the garlic, rinse. Now, in jars, it is better to take large ones, lay out the vegetables in layers, starting with the squash. After each layer add garlic.

Prepare the marinade. Boil water, add salt and sugar, pour in vinegar, let cool a little. When the vegetables are placed in jars, fill them with marinade, place them for sterilization and roll up the lids.

Squash salad “couldn’t be simpler”

• Squash - 3 kilograms.
• Onions - half a kilogram.
• Garlic – 2 heads.
• Carrots – half a kilogram.
• Sunflower oil – 100 grams.
• Vinegar – 1 glass.
• Ground black pepper – 1 teaspoon.
• Salt – 2 tablespoons.
• Sugar – 1 tablespoon.

Wash the squash thoroughly so that you don’t have to clean it. The carrots also need to be washed and peeled. Peel the onion and rinse under running water; do the same with the garlic.

Cut the squash into medium-sized cubes and set aside in a bowl. Now you need to grate the carrots for the “Korean-style carrots” appetizer. Add the already grated carrots to the squash and mix. Cut the onion into thin half rings and add it to the vegetables. Now you need to add salt and sugar, pepper, add sunflower oil and vinegar. Mix everything well.

Let the salad marinate for 3 hours, then put it into jars and sterilize. Roll up the lids and leave until winter.

Spicy squash salad

• Squash - 2 kilograms.
• Onion – 0.5 kilograms.
• Cucumbers – 1 kilogram.
• Tomatoes – 1 kilogram.
• Sunflower oil – 1 cup.
• Vinegar – 250 grams.
• Water – 1 liter.
• Peppercorns - 4 pieces per jar.
• Sugar – 2 tablespoons.
• Salt – 1 tablespoon.
• Gelatin – 3 tablespoons.

For this salad we take small vegetables, that is, small cucumbers or gherkins, cherry tomatoes and tiny onions, sets. Peel and wash all vegetables. We put them in jars, pre-washed and sterilized, and lay them out in layers. We’ll also put the pepper in the jars and fill everything with sunflower oil (about 3 tablespoons per jar).

You need to prepare the marinade: boil water and add sugar and salt. Dissolve gelatin in water, add to the marinade and pour in vinegar. Pour the marinade into each jar and roll up the lids.

The unusual shape, fancy name and rather neutral taste have led to the fact that squash for the winter is not as popular in our country as their cultivated counterparts - zucchini and cucumbers. And in vain! Unlike cucumbers, squash is not so demanding in watering, and they are distinguished from zucchini by their more delicate pulp and crispy crust. On top of everything else, preparing squash for the winter is a pleasure - fast, simple and very tasty. It’s also hard to complain about the variety of recipes for squash: both pickled and canned in jars, and with the addition of other vegetables. Just lick your fingers! Also, squash for winter can be prepared with or without sterilization. You will find many recipes for preparations with photos of the most underrated pumpkin - squash - in our article today.

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Squash for the winter in jars - a delicious recipe with step-by-step photos

The simplest, but at the same time one of the most delicious recipes for preparing squash for the winter is marinated squash in jars. They are prepared with the addition of bell pepper and a large amount of aromatic spices, so they end up acquiring a very rich and intense taste. Find out how to prepare delicious squash in jars for the winter from the step-by-step recipe below.

Ingredients for a delicious recipe for squash in jars for the winter

• squash - 1 kg
• bell pepper - 5-6 pcs.
• onions - 4-5 pcs.
• hot pepper - 2 pcs.
• basil - 6 pcs.
• lemon - 1 pc.
• bay leaf - 6 pcs.
• cloves - 6 pcs.
• vinegar - 100 ml.
• salt - 2 tbsp. l.
• sugar - 250 gr.
• greenery

Instructions for a recipe for delicious winter squash in jars

Winter squash with finger-licking zucchini, recipe step by step

For the winter, squash can be successfully marinated with other vegetables, such as zucchini. This option is just a godsend when you need to roll up harvest residues from different crops for the winter. This recipe for squash with zucchini for the winter, called “Finger-licking”, has a rich and interesting taste. Find out how to prepare pickled squash with zucchini for the winter “You will lick your fingers” from the step-by-step recipe below.

Necessary ingredients for squash with zucchini for the winter “You will lick your fingers”

• squash - 1 kg
• zucchini - 1 kg
• garlic - 5-6 cloves
• bay leaf -2-3 pcs.
• peppercorns - 4-6 pcs.
• cloves - 2-3 pcs.
• vinegar - 100 ml
• sugar - 150 gr.
• salt - 2 tbsp. l.
• greenery

Instructions for preparing squash with zucchini for the winter “You’ll lick your fingers”

Pickled squash for the winter like mushrooms, step-by-step recipe

Squash, like zucchini, has a fairly neutral taste and delicate flesh, which allows, for example, to marinate them “like mushrooms.” False mushrooms are usually made from zucchini or blue zucchini, but with squash this preparation turns out much juicier and more tender. Marinated squash for the winter taste like mushrooms (step-by-step recipe below) and resemble milk mushrooms.

Necessary ingredients for squash marinated like mushrooms for the winter

• squash - 3 kg
• carrots - 2-3 pcs.
• garlic - 1/2 cup
• sugar - 1 glass
• salt - 2 tbsp. l.
• ground black pepper - 1 tsp.
• vegetable oil - 1 cup
• vinegar - 1 glass
• dill and parsley

Instructions for the recipe for pickled squash with mushrooms for the winter

How to cook salted whole squash for the winter without sterilization, recipe

Small “milk” squash can be salted whole for the winter without sterilization. This salty snack tastes like canned cucumbers or zucchini for the winter. Find out how to cook whole salted squash for the winter without sterilization from the recipe below.

Necessary ingredients for salted squash without sterilization for the winter

• squash - 2 kg
• dill - 100 gr.
• celery root - 30 gr.
• garlic - 3-4 pcs.
• hot peppers
• horseradish leaves

Instructions on how to cook whole squash for the winter without sterilization

Squash caviar for the winter, video recipe

Winter squash caviar tastes very much like “overseas” eggplant. This delicious preparation is prepared as quickly and simply as squash for the winter with mushrooms, and in terms of its taste it can easily claim the name “Finger-licking good”. Unlike many salted and some pickled squash in jars, this recipe does not require additional sterilization.

Squash is a type of pumpkin. They are prepared in pieces or whole. Almost every housewife has two or three recipes for pickling or pickling this vegetable. After all, it’s not a shame to serve it on the table, and if you eat it, you won’t mind. Therefore, today we’ll talk about how to prepare marinated squash for the winter.

Types of squash preparation

There are several types of preparing vegetables for the winter:

• salting;
• pickling without sterilization;
• marinating with sterilization.

As a rule, it is based on a classic recipe, with something of its own added to it. Therefore, there are a lot of recipes for both pickling and marinating.

Let's start by telling you how to pickle squash for the winter.

Classic pickling recipe

For two kilograms of squash we take 100 grams of dill, 40 grams of celery, three leaves of horseradish and 5 large cloves of garlic. For the brine, prepare a liter of water and 60 grams of salt.

Greens and vegetables will be stacked in layers. We divide all the greens into three parts. Place a third of the greens at the bottom of the jar. Next come the squash. They need to be stacked up to half the jar.. Again 1/3 green. And again vegetables to the top. Lay out the remaining greens. Dilute the salt in water according to the recipe and fill the jar.

Salted squash should be left in a dark place at room temperature for ten days. During this time, the amount of brine will decrease slightly. The squash will absorb some liquid, and will evaporate a little. Therefore, a little more brine is prepared and added to the jar. After this, we hide the finished preparations in the cellar or refrigerator.

Fast and tasty

This pickling recipe has a slightly larger number of ingredients. As in the previous recipe, everything is taken based on two kilos of squash. Prepare for pickling

• garlic (one head),
• horseradish (three large leaves),
• currants (six leaves),
• onion (one bunch),
• dill and black pepper.

Prepare the marinade - three tablespoons of salt per one and a half liters of water. Jars must be sterilized before salting.

Wash the vegetables and cut them into rings. Throw garlic (three or four cloves), currants (two leaves), horseradish (half a leaf), dill (several sprigs) into the jar. Then we place the chopped squash up to the edge of the jar. Boil water and add salt to it. Pour hot brine over the pickles. Cover with a lid. But not tightly. For three days, the workpieces should stand in a dark and cool place. Then we drain the brine, boil it again and pour it back into the jar. And now we roll up the lids. Place bottom up and store in that position.

Salty in Minsk

Since many people make pickles in three-liter jars, the recipe is given for one three-liter jar. You will need:

• squash (one and a half kilograms),
• garlic (4 cloves),
• red hot pepper (one piece),
• dill (90 grams),
• celery (30 grams),
• horseradish (20 grams).
• Per liter of brine - 60 grams of salt.

For salting you need to take unripe, greenish-white or greenish-yellow squash. Their diameter should not exceed five centimeters. Before placing in a jar, wash the vegetables and cut off the stems. Finely chop the greens. Prepare a brine from cold water

First, put a third of the spices into the jar. And then layered with squash and the remaining spices. Pour in brine and cover with a lid. For fermentation to begin in the jar, You need to withstand salting for 10 days at room temperature. If necessary, add more brine. Place in a cool place.

Salty salads

For the winter, you can prepare not only salted or pickled squash. And salads from these vegetables. So, For two kilograms of squash we take one kilogram bell peppers and tomatoes (tomato).

You will also need:

• garlic cloves 50 grams,
• allspice and black pepper (five peas each),
• Bay leaf,
• cloves, cinnamon,
• currant and cherry leaves.

Preparing the salad begins with boiling water at the rate of one liter of water per two kilos of squash. We chop all three types of vegetables, washed and without stalks. Smaller pieces of squash and pepper, slices of tomatoes.

Into boiling water add 35 grams of salt and 50 grams of sugar per liter, citric acid on the tip of a teaspoon.

We sterilize the jars. Place seasoning, herbs, and spices on the bottom. Then tomatoes for 1/3 of the jar. Crush the garlic and mix with the squash and pepper. Fill the jar to the top with this mixture.

Lightly salted squash

All ingredients in this recipe are based on one half-liter jar. Prepare leaves of horseradish, celery, mint, currants and bay leaf. In addition, for a half-liter jar you need three peppercorns and a clove of garlic. The brine is prepared per liter of water. One tablespoon each of salt and vinegar, two tablespoons of sugar.

Now we put all the spices and herbs into the jar without salt, sugar and vinegar. We also put well-washed squash there. We cut large fruits. Then fill the jar with boiling water three times and drain the water. And only after that add marinade. This is how we prepare it. Add salt and sugar according to the recipe to a liter of water and wait until it boils. Then pour it into a jar. Add vinegar and roll up with prepared sterile lids.

Recipe for pickled squash without sterilization

What you need to marinate squash without sterilization:

• dill greens (finely chopped three tablespoons),
• dill umbrellas (three pieces),
• parsley (several sprigs),
• chili pepper (hot, one pod),
• bay leaf (three pieces),
• peeled garlic (two or three cloves),
• a piece of peeled horseradish root or one leaf,
• tarragon (tarragon) one sprig optional.

For the marinade you will need salt (50 grams), four tablespoons of vinegar 9%. This is all for one three-liter jar.

The process of pickling these vegetables for the winter begins with preparing jars. They need to be washed and sterilized. Well, at least pour boiling water over it. Place all the spices and all the herbs in a jar. Blanch the squash: dip in boiling water for five to seven minutes, and then quickly transfer to cold water.

At the same time, prepare the marinade. Boil water and add salt to it. Transfer the squash from cold water to a jar and fill it to the top. Pour in boiling marinade. Cover with a lid and leave for five to seven minutes. Then drain the marinade and boil. Add vinegar and pour into a jar. Roll up the lid. Cool upside down. Store in a cool place.

Preserving squash with other vegetables

Just like salads, pickled squash can be combined with other vegetables for the winter. Here's a simple recipe.

In a three-liter jar, first put a gram of citric acid, two cloves, three bay leaves and five black peppercorns. Put two or three small cucumbers. We fill half the jar with the squash themselves. Then we add cherry and currant leaves. And put small pink tomatoes on top of the greens so that they fill the jar to the end. As a rule, three to five tomatoes are enough. We prepare the brine from a liter of water, salt (50 grams), sugar (30 grams) and at the end add vinegar (one tablespoon). Fill the jar and set it to sterilize for twenty-five minutes. Roll up the steamed lids.

Here's another recipe for pickling squash for the winter. Ingredients are per liter jar.

For the marinade you need water (400 ml), 20 grams of sugar and 20 grams of salt, and nine percent vinegar (50 ml).

The squash should be blanched in boiling water for about five minutes. Then they need to be cooled. Preparing the marinade: boil water to which salt and sugar have been added for about fifteen minutes and pour in vinegar. Place all the spices and all the herbs at the bottom of the jar. Then the squash. Pour in the marinade that has boiled. We set it to sterilize for twelve minutes. All that remains is to roll it up and turn it over. Marinated squash without sterilization is ready.

Here's another recipe for making pickled squash. This time we will prepare them with mint. Vegetables must be washed. Blanch in boiling water for five to seven minutes. Then transfer to ice water for four minutes.

At the same time, prepare the marinade. For this we will prepare per liter of water ten grams of salt, three grams of 70% vinegar, six horseradish leaves, a little celery, dill and fresh mint. Bay leaf and peppercorns - to taste. In order for the squash to marinate perfectly, you need to completely follow the recipe. And he says that the squash needs to be thoroughly washed and blanched, that is, kept in boiling water for five to seven minutes. Then transfer to very cold water for another four minutes.

Cut the greens and divide into three parts.

To prepare the marinade, you need to throw one part of the greens, pre-cut, into the water, add salt and pour in vinegar. Then boil the water. Place the second part of the greens in a jar. Throw in a bay leaf and peppercorns. Carefully fill the jar with squash. Place the remaining greens on top of the vegetables. Pour in the marinade and sterilize for ten to twenty minutes. The time depends on the volume of the can.

The unusual shape, fancy name and rather neutral taste have led to the fact that squash for the winter is not as popular in our country as their cultivated counterparts - zucchini and cucumbers. And in vain! Unlike cucumbers, squash is not so demanding in watering, and they are distinguished from zucchini by their more delicate pulp and crispy crust. On top of everything else, preparing squash for the winter is a pleasure - fast, simple and very tasty. It’s also hard to complain about the variety of recipes for squash: both pickled and canned in jars, and with the addition of other vegetables. Just lick your fingers! Also, squash for winter can be prepared with or without sterilization. You will find many recipes for preparations with photos of the most underrated pumpkin - squash - in our article today.

Squash for the winter in jars - a delicious recipe with step-by-step photos

The simplest, but at the same time one of the most delicious recipes for preparing squash for the winter is marinated squash in jars. They are prepared with the addition of bell pepper and a large amount of aromatic spices, so they end up acquiring a very rich and intense taste. Find out how to prepare delicious squash in jars for the winter from the step-by-step recipe below.

Ingredients for a delicious recipe for squash in jars for the winter

• squash - 1 kg
• bell pepper - 5-6 pcs.
• onions - 4-5 pcs.
• hot pepper - 2 pcs.
• basil - 6 pcs.
• lemon - 1 pc.
• bay leaf - 6 pcs.
• cloves - 6 pcs.
• vinegar - 100 ml.
• salt - 2 tbsp. l.
• sugar - 250 gr.
• greenery

Instructions for a recipe for delicious winter squash in jars

1. This recipe is very simple. First, wash all the vegetables thoroughly. Then peel the onion and cut into rings. If the onions are very large, then it is better to cut them into half rings.
   
2. Cut the squash into small cubes. Young fruits that do not even need to be peeled and seeds are best suited for pickling.
   
3. Then cut the bell pepper into medium rings and finely chop the hot pepper. We also cut the lemon along with the zest into rings of medium thickness.
   
4. Place greens at the bottom of a sterilized jar - a couple of sprigs of parsley and basil. Then add one slice of lemon.
   
5. Then add a couple of pieces of hot pepper and 3-4 slices of bell pepper.
   
6. Then fill the jar with squash. Add bay leaf and cloves.
   
7. Let's move on to preparing the marinade: bring the water to a boil, add sugar, vinegar and salt. Boil for 5 minutes and remove from heat.
   
8. Fill our jars with squash to the top with marinade.
   
9. Cover with sterile lids and place in a water bath for sterilization. The sterilization time for half-liter jars is 10 minutes.
   
   

   On a note! Be sure to line the bottom of the pan with a kitchen towel to prevent the jars from bursting during sterilization. Also pour hot water into the pan so that there are no temperature changes.

10. After sterilization, carefully remove the jars of pickled squash for the winter from the pan, wipe it and close it with a can opener. Then turn it upside down and wrap it in a warm cloth until it cools.
    

Winter squash with finger-licking zucchini, recipe step by step

For the winter, squash can be successfully marinated with other vegetables, such as zucchini. This option is just a godsend when you need to roll up harvest residues from different crops for the winter. This recipe for squash with zucchini for the winter, called “Finger-licking”, has a rich and interesting taste. Find out how to prepare pickled squash with zucchini for the winter “You will lick your fingers” from the step-by-step recipe below.

Necessary ingredients for squash with zucchini for the winter “You will lick your fingers”

• squash - 1 kg
• zucchini - 1 kg
• garlic - 5-6 cloves
• bay leaf -2-3 pcs.
• peppercorns - 4-6 pcs.
• cloves - 2-3 pcs.
• vinegar - 100 ml
• sugar - 150 gr.
• salt - 2 tbsp. l.
• greenery

Instructions for preparing squash with zucchini for the winter “You’ll lick your fingers”

1. Cut the washed vegetables into cubes. Squash and zucchini for this recipe must be young, so we will not peel them. But if you plan to preserve overripe fruits, be sure to remove the peel and seeds.
2. We peel the garlic and lightly press it with the flat side of the knife so that it better imparts its taste and aroma to our preparation for the winter.
3. We put herbs on the bottom of sterile jars - a couple of sprigs of fresh parsley, a little dill, basil.
4. Add garlic and spices. Then fill the jars to the top with vegetables, alternating a layer of squash and zucchini.
5. Fill with boiling water and cover with lids. Let it brew for 5-7 minutes. Afterwards, pour the water back into the pan and cook the marinade: after boiling, add sugar and salt, pour in vinegar. Boil for literally five minutes and remove from heat.
6. Fill the jars with the preparations with boiling brine and seal them. This heat treatment is quite sufficient and the recipe does not require additional sterilization.

Pickled squash for the winter like mushrooms, step-by-step recipe

Squash, like zucchini, has a fairly neutral taste and delicate flesh, which allows, for example, to marinate them “like mushrooms.” False mushrooms are usually made from zucchini or blue zucchini, but with squash this preparation turns out much juicier and more tender. Marinated squash for the winter taste like mushrooms (step-by-step recipe below) and resemble milk mushrooms.

Necessary ingredients for squash marinated like mushrooms for the winter

• squash - 3 kg
• carrots - 2-3 pcs.
• garlic - 1/2 cup
• sugar - 1 glass
• salt - 2 tbsp. l.
• ground black pepper - 1 tsp.
• vegetable oil - 1 cup
• vinegar - 1 glass
• dill and parsley

Instructions for the recipe for pickled squash with mushrooms for the winter

1. We cut the squash into small cubes, cut the carrots into thin rings, chop the greens and garlic.
2. Place all the vegetable preparations in a saucepan, add spices, sugar and vinegar. Salt and leave for 3 hours to marinate.
3. After three hours, place the prepared pickled salad in clean jars. Place in a water bath and sterilize for 15 minutes.
4. Close with a can opener and turn over. Let it cool under a warm blanket.

How to cook salted whole squash for the winter without sterilization, recipe

Small “milk” squash can be salted whole for the winter without sterilization. This salty snack tastes like canned cucumbers or zucchini for the winter. Find out how to cook whole salted squash for the winter without sterilization from the recipe below.

Necessary ingredients for salted squash without sterilization for the winter

• squash - 2 kg
• dill - 100 gr.
• celery root - 30 gr.
• garlic - 3-4 pcs.
• hot peppers
• horseradish leaves

Instructions on how to cook whole squash for the winter without sterilization

1. Place clean squash mixed with spices in a non-enamel bowl.
2. Cook the brine at the rate of 60 grams of salt per 1 liter of water.
3. Pour hot brine over the squash. Cover with a large plate or lid and press down.
4. Leave the squash for salting for 10 days. The finished snack can be transferred along with the brine into clean jars and stored in the refrigerator.

Squash caviar for the winter, video recipe

Winter squash caviar tastes very much like “overseas” eggplant. This delicious preparation is prepared as quickly and simply as squash for the winter with mushrooms, and in terms of its taste it can easily claim the name “Finger-licking good”. Unlike many salted and some pickled squash in jars, this recipe does not require additional sterilization.

28.09.2018 3 188

Squash for the winter - gourmet recipes