Pickled squash recipe is like mushrooms without sterilization. Squash for the winter: interesting and original examples of preparations

Squash are healthy and tasty vegetables. Preparations for the winter from them turn out to be a real culinary masterpiece. There are many quick and easy canning recipes. Squash is salted and pickled, making excellent winter salads, stews and caviar. They go well with other vegetables. By following the carefully selected recipes below, you will make ideal squash preparations for the winter.

Quick and tasty winter squash recipes - general principles

Choose slightly unripe fruits for pickling and pickling; they will remain firm and crisp in any brine.

A little trick will make them crispy: before salting, pour boiling water over the squash for a couple of minutes, then plunge into cold water.

Ripe fruits are also suitable for salads and caviar.

To taste, you can additionally add other vegetables to any of the preserves: onions, cabbage, carrots, zucchini, bell peppers, tomatoes.

Small squash can be salted whole, large ones are better cut.

Before cooking, rinse the squash thoroughly and carefully cut off the stalk. There is no need to peel the vegetables - their skin is thin.

1. Squash, canned in pieces, a delicious and quick recipe for the winter

Ingredients:

8 medium squash;

Dill with umbrellas – 10 pcs.;

Horseradish – 5 small roots;

2 chili peppers;

Garlic – 7 cloves;

Bay leaf – 5 pcs.;

A pack of allspice;

Water – 4 liters;

Salt, sugar - 130 g each;

9 percent vinegar - 30 ml per liter jar.

Cooking method:

1. Wash the squash, cut off the stem and peel.

2. Place the squash in a deep, large container, add boiling water, and let stand for several minutes.

3. Place in a colander, rinse lightly with water, cut into medium cubes.

4. Rinse the jars with soda solution and sterilize. In each, put an umbrella of dill, two peppercorns, a small piece of chili pepper, a peeled clove of garlic and half a horseradish root.

5. Fill the jars to the very top with squash cubes.

6. Pour in vinegar and shake.

7. Cook the marinade: add sugar and salt to the water, let it boil and pour over the squash.

8. Roll up, turn over, cool in a warm blanket.

9. Store jars in the cellar until winter.

2. A quick and tasty recipe for pickled squash for the winter without seaming

Ingredients:

Squash - 2.5 kilograms (small size);

Garlic – 8 cloves;

7 bay leaves;

Vinegar 6% – 20 ml per 1 liter jar;

50 grams of salt and sugar (per liter of water);

6 pieces each of allspice and cloves;

Water – 6 liters.

Way preparations:

1. Wash the squash and cut out the stem.

2. Place the squash in a deep metal container (preferably a wide basin), add hot water, adjust the heat to medium and boil for about five minutes, drain the water.

3. For the marinade: pour water into a large saucepan, add salt, sugar and let it boil, stirring continuously, over low heat.

4. Pour vinegar into the marinade, add cloves and peppercorns.

5. Cut the peeled garlic into slices and also place in the marinade.

6. Wash, sterilize two-liter jars, place squash (you can put half a horseradish root or a sprig of green dill on the bottom).

7. Place one bay leaf on top and pour marinade over it.

8. Cover the jars with plastic lids, cool and refrigerate until winter.

3. Marinated squash: a quick and tasty recipe for the winter with cucumbers and carrots

Ingredients:

7 medium cucumbers;

3 small squash;

3 carrots;

3 horseradish leaves;

6 bay leaves;

5 peas of allspice;

Cloves – 4 pcs.;

8 cloves of garlic;

40 grams of salt;

Granulated sugar – 20 grams;

Vinegar – 10 ml per half liter of water;

Onion head.

Cooking method:

1. Wash the cucumbers (the cucumbers must be fresh, not spoiled), add water and leave for several hours.

2. Wash the peeled carrots and cut into long slices (you can use sweet peppers instead of carrots).

3. Chop the peeled onion into thin strips.

4. Wash the horseradish leaves, tear them into arbitrary pieces with your hands, peel the garlic, cut into slices.

5. Place one bay leaf, a piece of horseradish leaf, 2 peppercorns, cloves, and two pieces of garlic into prepared glass jars.

6. Mix squash, cucumbers, carrots and chopped onions and add hot water.

7. Sprinkle salt and sugar on top, add vinegar (1 teaspoon per liter of water).

8. Roll up with sterilized lids and store in the cellar until winter.

4. Quick recipe for squash for the winter: delicious caviar

Ingredients:

4 kilograms of squash;

Tomato puree - one small jar;

4 onions;

Carrots – 4 pieces;

Sugar, salt - 4 large spoons each;

Garlic – 8 cloves;

Vegetable oil – 130 grams;

Black pepper – 15 grams.

Cooking method:

1. Wash the peeled onions and carrots, chop the onion into thin strips, and grate the carrots with large teeth. Fry in a frying pan in hot oil over medium heat for ten minutes.

2. Peel the garlic, squeeze through a garlic press and place in a frying pan with the vegetables, fry for another three minutes.

3. Cut the prepared squash into medium cubes and also place in the frying pan along with the tomato puree, mix everything thoroughly and fry for three minutes.

4. Add sugar, salt, allspice, about four tablespoons of water and simmer under the lid for a little over half an hour.

5. Cool the resulting vegetable mixture and grind in a blender to a mushy mass, place in a deep metal container, sprinkle with black pepper, put on the stove, adjust the heat to moderate and boil.

6. Place in jars (pre-sterilize them), roll up the lids, wrap in a blanket to cool, and lower into the cellar for storage.

5. A quick recipe for delicious squash for the winter

Ingredients:

5 large squash;

3 bouquets of parsley and dill;

One pack of allspice;

7 cloves of garlic;

4 dill umbrellas;

Sugar – 20 grams;

Salt – 3 large spoons;

Water – 12 glasses;

3 bay leaves;

Ketchup – 3 large spoons;

Vinegar with medium acidity.

The recipe does not indicate the exact amount of vinegar; rely on the number of jars (the ratio is half a tablespoon per liter of water).

Cooking method:

1. Wash and sterilize jars.

2. Wash the parsley and dill and separate them into branches.

3. Peel the garlic, cut into slices.

4. Place three peppercorns, dill umbrellas, three sprigs of herbs, and two pieces of garlic into jars.

5. Wash the squash, remove the stalk, cut in half (if small, you can put it whole).

6. For the marinade, pour water, acetic acid into a deep saucepan, add sugar, salt, tomato ketchup (if you need a spicy marinade, you can use chili ketchup or add additional ground red pepper), stir everything well and boil.

7. Pour the marinade into jars with prepared spices and squash.

8. Cover the jars with metal lids, place in a wide metal basin and sterilize for ten minutes.

9. Roll up the jars, cool them upside down under a warm blanket and put them in the cellar until winter.

6. Squash marinated with cauliflower, a quick and tasty recipe for the winter

Ingredients:

8 small squash;

Cauliflower – 1 head;

7 cherry tomatoes;

Hot pepper pod;

Salt – 45 grams;

Sugar – 2 large spoons;

25 ml vinegar;

7 pieces of cloves;

5 dill umbrellas;

Garlic - one head.

Cooking method:

1. Wash the cabbage, separate the inflorescences, add hot water and leave for ten minutes, drain the water.

2. Wash glass jars thoroughly. Place an umbrella of dill and three cloves in each jar.

3. Wash the squash and cut in half.

4. Wash the cherry tomatoes, cut out the stalk, make several punctures on their surface with a fork so as not to burst.

5. Wash the chili pepper, remove seeds and stems, cut into strips.

6. First put the squash into the jars, then the cabbage inflorescences, whole cherry tomatoes (if you don’t have cherry tomatoes, you can use large tomatoes, just cut them into slices) and a little hot pepper.

7. For the marinade: pour water into a deep saucepan, add sugar, salt, stir well until completely dissolved, boil over moderate heat for several minutes.

8. Pour vinegar into the marinade and stir.

9. Place a clove of garlic and a few strips of hot pepper on top of the jars, pour marinade over everything.

10. Place the jars in a wide bowl and sterilize for about half an hour.

11. Roll up the lids.

12. Turn the lid down, wrap it in a warm blanket and leave it overnight.

13. Store jars in the cellar until winter.

7. Delicious squash lecho for the winter: a quick recipe

Ingredients:

1.5 kg squash;

1.5 kg of ripe tomatoes;

7 onions;

40 ml vinegar;

7-8 pcs. bell pepper;

A glass of vegetable oil;

Peppercorns;

Half a glass of sugar.

Cooking method:

1. Wash and peel all vegetables.

2. Divide the garlic into cloves and chop. Cut the onion and pepper into strips, squash into cubes.

3. Place the tomatoes in a blender bowl and puree.

4. Pour oil into a large cauldron and heat it up.

5. Add the onion, stirring, and fry for 2-3 minutes.

6. Add pepper, after 5-7 minutes add squash. Fry for 10 minutes.

7. Pour in tomato puree, add salt and sugar, throw in peppercorns.

8. Simmer, stirring, for half an hour.

9. In a few minutes, add the garlic and pour in the vinegar.

10. Pour into a sterile container and roll up.

Squash: quick and tasty recipes for the winter - advice

Add spices to the preserve to taste: use bay leaves, black and allspice peas, dill umbrellas, dill and parsley leaves, horseradish root, chili pepper, garlic. Adjust the amount of ingredients used based on your preferences. Bon appetit.

When we lived in Uzbekistan, we always prepared a lot of squash for the winter. They were twisted separately, and also made assorted, adding cucumbers, tomatoes, carrots and onions. They could have added young zucchini and cabbage. The preserved jars turned out to be very “cheerful” in color and were quickly eaten. You try two of all the vegetables, and the jar is already empty.

But here's what's interesting. While we lived there, we always bought small squash at the market. And until some time I couldn’t even imagine that they could grow big.

But when we moved to live in the Urals, I first saw large squash sold by grandmothers outside the store. It was their harvest grown in the garden. And when I once bought such large squash from my grandmother, she asked me: “Daughter, what are you going to do with them?”

I fried such large specimens then. And it turned out to be a delicious vegetable dish. But in order to preserve them small, I had to raise them myself.

Marinated squash is something! I consider them a delicacy. But not because they are difficult to pickle, but because to harvest them small, you need a fairly large growing space. I don’t have such a place, apparently, like those grandmothers at the store.

Therefore, I had to resort to a trick. I grow them a little larger than the small ones. And I cut it in half, and at that time I collect some squash small. That’s how I marinate, small ones whole, and larger ones in halves.

The main thing is that they are not overgrown. If they are overgrown, they won’t be as tasty and won’t crisp either. Because the seeds in the middle are already quite large, and when cooked, the middle becomes soft. So, when you pickle these delicious vegetables, pay attention to the size. Size matters here!

Pickled squash - preparation for the winter

We will need (the recipe is for a liter jar):

• squash - 500-600 g (depending on size)
• garlic - 5-6 cloves
• dill - 3 sprigs
• parsley - 2-3 sprigs
• horseradish leaf
• bay leaf - 2 pcs
• red hot pepper - piece
• allspice peas - 3-4 pcs
• black peppercorns - 10 pieces
• salt - 1 tbsp. spoon
• sugar - 1 tbsp
• vinegar essence - 0.5 teaspoon

Preparation:

2. While the jars are being sterilized, let’s prepare everything else. Wash the squash and cut off the stems. Also, use a sharp knife to cut out the dark place where the flower is attached on the opposite side.

3. Boil water, place the squash in it and blanch for 5 minutes.

4. Then remove them with a slotted spoon so that the hot water immediately drains, and place them in cold water for rapid cooling. The squash should not become soft during heat treatment. Our task is that after opening the jar, they are dense and crispy.

5. Peel the garlic and cut each clove into two halves.

6. Place horseradish on the bottom of a clean and sterilized jar. From a large sheet you will need to cut a strip 3-3.5 cm thick.

7. Then put 1 bay leaf, all the peppers, and clove buds. Place a small piece of red capsicum, no more than 1 cm thick.

8. Also add half of the dill and parsley.

Dill sprigs can be replaced with dill seeds. Or you can add both! Once I have the seeds, I add a couple of pinches. It makes a very flavorful marinade.

9. Now we put the squash themselves into the jars, the less space left in the jar, the better. So try to pack them as tightly as possible. Place the remaining bay leaf and parsley in the middle. And on top are sprigs of dill. Arrange the layers with pieces of garlic.

10. Pour water into the pan at the rate of 0.5 liters of water per liter jar. Let it boil. When it boils add salt and sugar. You need to calculate it like this.

For a liter jar we will use half a liter of water, which means we need to add a tablespoon of salt and sugar. If you boil 1 liter of water, then add 2 tablespoons of salt and sugar, and so on.

11. When the water with sugar and salt boils, boil it for 5 minutes.

12. Pour vinegar essence into the brine. And immediately pour the marinade into the jars right up to the neck.

Or we pour the essence directly into jars of brine so as not to boil it. This is exactly what I do.

Immediately cover the jar with a sterilized lid.

13. Let stand for 5 minutes. At the same time, it will be good to rotate the jar from side to side so that there are no air bubbles left in it. But make sure that the lid does not open again.

To avoid scratching the table, it is better to place the jar on a towel.

14. Meanwhile, prepare a large saucepan. We line its bottom with gauze or cloth. Pour hot water, but not boiling water. And we put a jar of squash in it for sterilization. The water should reach the “shoulders” of the jar.

There are recipes where squash can be preserved without sterilization. But I'm not taking any chances. Over the years of my practice, squash have shown themselves to be quite capricious when preserved. That's why I always sterilize them now, just to be sure.

I feel sorry when so much work has been spent on growing and preserving, and the lid gets swelled and swells. And such a blank has to be opened and thrown away. And if you sterilize them just a little, then the jars last the whole year, and they can last longer. And nothing happens to them.

15. Sterilize a liter jar for 20 minutes. Two-liter - 40 minutes, three-liter - 1 hour.

Time is counted from the moment when the water in a large pan boils, that is, reaches 100 degrees. During sterilization, the water should constantly boil, but it should not boil and pour out of the pan.

Probably few people will screw squash into three-liter jars. But if someone decides to do so, then follow the temporary rules.

16. When the allotted time is up, remove the jar from the water using special tongs and screw the lid on with a seaming machine.

If you accidentally opened the lid when taking it out, you will have to repeat the procedure, but slightly reduce the time.

If such a moment occurs, then add boiling marinade to the jar and close the lid again. Then put the jar to sterilize again, but for 7-10 minutes.

17. When the jars are screwed on, turn them over and place them on the lid to cool. However, there is no need to cover them with a blanket or rug. The squash is very tender, and we don’t want it to cook!

18. When the jars have cooled completely, turn them over again and place them in a cool, dark place for storage. Let them sit for one month to marinate as best as possible.

Pickled squash prepared according to this recipe stores well, the lids do not swell and the jars do not explode. The recipe has been tested over many years of practice.

Marinating them is not difficult at all. One liter jar takes approximately 35-40 minutes. If you make two jars, the time increases by only 10 minutes. That is, in an hour, you can marinate three or four liter jars.

But when in winter you open the jar and put delicious pickled squash on the festive table, it will be the most popular snack.

I always save a jar like this for New Years and Birthdays! And the plate with them is always empty first. And it shouldn’t be otherwise, bright yellow, small summer “suns” always remind us of summer, sun and warmth. Plus they turn out tasty and crispy.

Therefore, if you have summer cottages, plant several squash bushes. And be sure to marinate them for the winter, either whole or in pieces. You will then see for yourself how much positive they will bring you in winter.

I hope you will try this recipe for squash. And I wish that they turn out tasty and crispy for you!

Bon appetit!

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. The yellow and orange fruits serve as decoration in crafts themed around the fall harvest.

In addition to their bizarre shape and good taste, they contain a huge amount of nutrients. Different colors of fruits indicate different molecular composition. For example, yellow ones contain large amounts of 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. The 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 problems with the kidneys, liver, and cardiovascular system. Even atherosclerosis can be effectively treated with this simple food product. The alkaline elements included in its composition contribute to the complete and correct absorption of proteins.

Seeds are no less beneficial. Patisson ranks second among products containing lecithin. This component is responsible for the formation of intercellular space, improves the functioning of the nervous system and brain cells, and is a kind of “building material” for the renewal of damaged cells.

Patisson can be consumed raw, which brings great benefits to the body. It is also dietary and used in medicine. Freshly squeezed juice is rich in fiber, which is necessary for the proper functioning of the 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 a very tasty 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. As a filling, you can use not only minced meat or mushrooms with cheese, but also sweet cream. 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 making delicious caviar. Winter squash preparations go well with side dishes such as rice and buckwheat porridge. 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 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 with fresh fruits and vegetables, which are so rich in vitamins and nutrients, but also to take care of preparing squash for the winter in jars. When canned, they also have great benefits and are an ideal addition to the dinner table at any time of the year.

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 herbs, the preparations will become a delicious delicacy, and every housewife will seem like a real sorceress to her guests.

Bottom line

Patisson is not only a tasty, but also a 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 benefits, and by serving them to your family’s table, you are taking care of their health.

Dishes from squash for the winter are prepared from chopped pieces and whole ones, often using other vegetables. This appetizer often decorates the table during holidays and meetings. Squash (plate pumpkin) is easy to prepare, if you follow the preservation procedure correctly, the jars will last until the next season even if you store them in your apartment.

How to cook pickled squash for the winter

Plate pumpkin is not difficult to prepare and has a low cost, which is why preserving squash is very common among the CIS countries. For preparation, it is necessary to correctly select and prepare all the ingredients. Pickling has many different variations; everyone can choose a recipe to suit their taste. The final result largely depends on the preparation stage.

How to choose squash for preservation

Only young fruits are suitable for harvesting squash, because old ones become hard very quickly. Vegetables up to 5 cm in size are considered ideal because they are easy to insert through the neck and can be cooked whole. Older fruits will have to be cut into equal pieces to make the dish not only beautiful, but also tasty. Another advantage of preparing pickled squash is that you don’t need to peel them first, the skin is very delicate, thin, and there is no need to remove it.

Marinade for squash

Before marinating squash, you should prepare a lot of filling (brine). You need some extra in case you spill a little during the process. Keep in mind that for a 3-liter container you will need 3 liters of brine. It will be much better if the filling remains than at the crucial moment it runs out. If there is a small shortage of marinade, you can add a little boiled water (boiling water or room temperature) to the jar.

Recipes from squash for the winter

Below we will present options for what can be prepared from squash for the winter. There are recipes for every taste, so you just have to choose the one you like best and start cooking. Sterilization of dishes should be carried out in advance so that you can immediately begin laying out the workpiece in the container. How to cut vegetables is up to you; you can use whole fruits or cut into pieces.

Marinating squash with cucumbers

Below is a recipe for how to marinate squash with cucumbers. These two products can stand in the basement for a long time and are well suited as a table snack for strong drinks. You need to prepare the dish as follows:

Ingredients

• salt – 60 g;
• cucumbers – 3 kg;
• sugar – 60 g;
• squash - 1 kilogram;
• water – 2 l;
• allspice, black pepper – 10 peas;
• dill umbrellas – 2 pcs.;
• garlic – 2 heads;
• vinegar – 10 ml;
• bay leaf – 6 pcs.

How to marinate

1. Wash the cucumbers well, cut off the stem of the pumpkin and rinse thoroughly too.
2. Boil the fruits for 5 minutes, rinse with cold water.
3. Soak the cucumbers for 5-7 hours, rinse.
4. After sterilizing the jars, place 1 dill umbrella, 5 pieces each, on the bottom of each of them. peppercorns, 3 bay leaves.
5. Place the cucumbers vertically in the jars, with squash on top.
6. Place sugar, salt, water in a saucepan and boil. After this, immediately fill the workpiece.
7. Cover the jar with a lid for 15 minutes.
8. Pour the brine back into the pan. For these purposes, it is convenient to use a lid with a spout.
9. Boil the brine for another 5 minutes.
10. Pour 1 tsp into each jar. vinegar, pour hot marinade.
11. Cover the containers with lids, place them in a pan with liquid, and sterilize for half an hour.
12. Remove and roll up the workpiece.

Classic recipe for pickled squash for the winter

There are many options for preparing this dish, but the classic recipe for canning squash for the winter remains the most popular. You will need:

Ingredients

• capsicum bitter pepper – 3 pcs.;
• fresh dill, parsley - 5 sprigs;
• young, small squash - 2 kg;
• garlic – 1 head;
• horseradish leaf – 1 pc.;
• table vinegar – 120 ml;
• water – 1.5 l;
• bay leaf – 4 pcs.;
• celery greens – 3 pcs.;
• cherry leaves – 7 pcs.;
• rock salt – 100 g.

How to marinate

1. Dissolve salt in heated water and boil the liquid.
2. Place the pumpkin in the pan and cook for at least 5 minutes.
3. Remove the fruits and rinse them under cold water.
4. Place spices and herbs at the bottom of the jars. Add pumpkin on top.
5. Add vinegar to the marinade in a saucepan and boil it.
6. Pour more hot brine over the workpiece.
7. Cover the containers with lids and place them in a large saucepan with water. Sterilize for 10 minutes. Remove the workpiece and screw on the lids.
8. Place the container upside down and wait until it cools completely. After this, you can put the preserved food in the basement or pantry.

Assorted vegetables with squash

This dish is not only very tasty, but also beautiful. Each guest will be able to find from the set of ingredients the one he likes best. All the vegetables in this recipe are excellent friends with each other; the taste of the fruit will depend on the brine and additional products. You can make an assortment in this way:

Ingredients

• cucumbers, tomatoes, pumpkins - 2.5 kg each;
• horseradish leaves – 3 pcs.;
• salt – 180 g;
• allspice and black pepper - 12 peas each;
• garlic – 15 cloves;
• bell pepper – 1 kg;
• water – 3 l;
• dill (fresh) – 300 g;
• vinegar essence – 30 ml.

How to marinate

1. Prepare (sterilize) the container, wash the vegetables so that there is no dirt, otherwise the preparation will not last long.
2. Soak the pumpkin and cucumbers in cold water for 3 hours. Then boil the squash for 5 minutes.
3. Cut the pepper into large longitudinal pieces.
4. In each jar, place 4 peas of each pepper, 1 leaf of horseradish, 5 cloves of garlic and half a sprig of dill.
5. First, place the cucumbers in a container, then add the pumpkin as a second layer, and the tomatoes on top. The blooming layer should be made of pepper, because it is easy to lay along the walls of the container.
6. Add dill to the very top, pour 3 teaspoons of vinegar and 3 tablespoons of salt into each jar.
7. Boil water and pour it into a bowl with vegetables. Next, place the jars in a pan with water and sterilize for 45 minutes.
8. Roll up the containers with lids and leave to cool, bottom up.

How to cook squash for the winter with tomatoes

This option for pickling squash will help you get a snack with a spicy, piquant aroma. Tomatoes should be selected with dense flesh; wilted or spoiled ones should not be used. For canning you need:

Ingredients:

• garlic – 4 cloves;
• plate pumpkin – 1.5 kg;
• granulated sugar – 20 g;
• rock salt – 20 g;
• cherry – 300 g;
• bay leaves – 4 pcs.;
• dried star anise – 2 pcs.;
• water – 1 l;
• caraway seeds – 3 g;
• vinegar – 30 ml;
• white pepper – 6 peas.

How to marinate

1. Prepare the vegetables, rinse well, cut into smaller pieces if necessary.
2. Cut off the tails of the tomatoes, make 3 punctures in the area of ​​the stalk with a toothpick so that the fruit does not burst during preservation.
3. Sterilize the jar, put herbs and spices on the bottom. Place the pumpkin fruits tightly inside and place the tomatoes on top.
4. Boil water, pour it into a container with vegetables, wait 20 minutes, pour it back into the pan.
5. Boil the marinade again, pour into the container, cover with a lid and wait 15 minutes.
6. Pour the brine into a saucepan, add salt and sugar, and bring to a boil.
7. Return it to the jars and add vinegar.
8. Seal the container, wrap it in a blanket and turn it upside down.

Canned squash for the winter without sterilization

There is an option for pickling squash without using sterilization. Thanks to this method, the vegetables will turn out crispy, appetizing and at the same time tender. The cooking process takes even less time, and as a result you get lightly salted vegetables. Required for canning:

• plate pumpkin – 6 pcs.;
• salt – 2 tbsp. l.;
• garlic – 6 cloves;
• red hot pepper, black pepper (peas) - to taste;
• vinegar – 1 tsp;
• sugar – 1 tbsp. l.;
• currant leaves, horseradish, cherry - to taste.

How to marinate

1. Place currant, horseradish, cherry leaves on the bottom of the container, add more garlic and other spices.
2. Place chopped pumpkin and hot pepper here.
3. Boil water and pour it into the jars with the preparation. Cover with a lid, wait 5 minutes, pour the marinade back into the bowl.
4. For each liter of brine you need to put 2 tbsp. l. salt and 1 sugar. Bring the liquid to a boil.
5. Add a third of a teaspoon of vinegar to the preparation.
6. Add the marinade to the vegetables and cover with a lid.

Squash with bell pepper in sweet marinade

Fans of unusual snacks should know how to properly marinate squash in a sweet marinade with pepper. This specific preservation option will surprise your guests during the holiday. You will need:

• plate pumpkin – 1 kg;
• bell pepper – 500 g;
• bay leaf – 1 pc.;
• dill sprigs – 10 g;
• black allspice – 2 peas;
• hot pepper – 10 g;
• sugar – 70 g;
• salt – 50 g;
• water – 1 l;
• 9% vinegar – 50 g.

How to marinate

1. Remove dirt and wash all vegetables thoroughly. Place the fruits in a container for preservation.
2. Peel the bell pepper from the seeds, place it on top, add allspice, bitter pepper, black pepper, add dill and bay leaf.
3. Prepare the brine and boil it. Pour into jars while warm.
4. Place the container with the workpiece in a saucepan with water, sterilize for 25 minutes at 100 degrees.
5. Roll up the containers with lids.

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28.09.2018 3 188

Squash for the winter - gourmet recipes