Squash billets for the winter are large. Canned cherry tomatoes and squash for the winter

Patissons are similar in taste to zucchini, but they are much tastier and healthier than them. In addition, they give the dish originality due to unusual look. Such a product can be stewed and fried. The special taste qualities of squash are revealed during pickling.

How to pickle patissons - general rules

It turns out that patisson is not a very simple product. When marinating it, it is important not only to choose the right recipe and pick up spices, but also to keep everything beneficial features. Therefore, it is necessary to follow the cooking technology.

This product, when harvested for the winter, goes well with other vegetables, such as: cucumbers, tomatoes, bell peppers and even cabbage.
The taste of the finished dish directly depends on the quality of the squash. The softest and most delicate taste is obtained from young fruits with thin skins. Choose them not big size so that they fit completely in the jar. Although they are considered unripe, the fruits contain maximum amount useful ingredients.
Fruits larger than 7 centimeters will have to be cut into slices and cubes. The taste will not change after pickling, but the usefulness will decrease significantly.

How to pickle small patissons

The small fruits of this plant have original shape and look very beautiful not only in a jar, but also as a separate dish. Therefore, many housewives like to pickle whole patissons.

You will need these ingredients:

patissons up to 5 cm in size - 2 kg;
hot pepper - 3 pods;
fresh garlic - 1 head;
horseradish and cherry leaves - to taste;
table vinegar 9% - 120 ml .;
rock salt - 100 gr;
greens of dill, parsley and celery - 5 branches each.

Recipe:

Small fruits are placed in liter jar. But you can use any amount for marinating. Prepare dishes: wash well and dry.
Pour 1.5 liters into the cooking container. cold water. Pour in salt and bring to a boil.
Wash the vegetables, cut off the stem. Small squash should be blanched for no more than 4 minutes. Then immediately lower them into cold water.
Peel hot peppers from seeds, cut into rings. Peel the head of garlic, chop the cloves.
Put greens, cherry leaves and chopped horseradish leaves on the bottom of the prepared dishes. Place garlic and pepper on top. Then shift the squash.
Boil salted water again, add vinegar and immediately set aside.
Pour the vegetables with hot marinade, cover the jars with a lid. To complete the recipe, sterilize the jars with the contents for about 10 minutes and roll up.

How to pickle large squash - cooking features

The brine for pickling large vegetables is no different from the previous one, but the cooking technology is different.

Harvested vegetables must be cooked immediately and not allowed to wilt. Rinse the fruits well under running water. Cut off the tail, but at the same time grab up to 1 cm of pulp.

Make the squash slices for pickling as thick as possible, but so that they fit in the jar. Thinner slices of vegetables can be overcooked and lose flavor.
Sliced patissons are also blanched. But calculate the time depending on the size of the pieces. The total cooking time should not exceed 5 minutes!
Dip the boiled slices immediately into cold water. This will stop the cooking process and the vegetables will not become soft.
If the recipe does not provide for the sterilization of jars with contents, then they must be sterilized separately and only then the vegetables are laid. Lids are also prepared in this way.
Hot and rolled jars should be cooled before being taken out for storage in the cold.

How to pickle patissons without sterilization

Some housewives are afraid to sterilize jars of vegetables in boiling water. For them, there is a simple recipe for marinating squash without this cooking step.

For 1.5 kg of young fruits you will need:

small tomatoes or cherry tomatoes - up to 10 pcs.;
sand sugar and salt - 1 tbsp. l.;
fresh garlic - 3 cloves;
whole sheets of laurel - 5 pcs.;
acetic acid 70% - 1 tbsp. l.;
spices: star anise, black and allspice peas, cumin;
purified water - 1.5 liters.

Cooking method:

Wash and sterilize jars. Wash vegetables to remove impurities running water. If necessary, cut the squash, leave the tomatoes whole. Peel the garlic, cut into rings.
Put the squash, tomatoes and garlic in a jar. Bring water to a boil, add salt and sugar. Pour the brine into jars. At the same time, try not to pour boiling water on the walls of the dish, otherwise it may crack. Leave them to cool.
Then drain the marinade back into the saucepan, bring to a boil and pour back into the jar. Leave to cool, then drain.
Repeat this procedure again, but before pouring the marinade into jars, add spices and vinegar.
Roll up the jars with sterile lids, cool and transfer to the basement or other storage place.

By choosing one of the proposed recipes, you can easily pickle squash and enjoy them in the winter. The main thing is to follow the cooking technology and then you can experiment with taste. Bon Appetit!

Patisson is a type of pumpkin, which means “pie” in French. It is an excellent vegetable for diet and baby food. It tastes like zucchini, but more refined and delicate, slightly sweet, without a grassy aftertaste. Patissons are low-calorie, rich in beneficial to the body vitamins and microelements, perfect for everyday and holiday menus. There are a large number of recipes for dishes and preservation of squash.

Conservation

For preservation, both small and mature fruits are suitable, which will be an excellent snack for any side dish.

Caviar

Squash is an excellent raw material for cooking and preserving various caviar.

Caviar without tomato

Recipe:

3.6 kilograms of squash;
250 grams of onion;
30 grams of garlic;
20 grams of sugar;
25 grams of salt;
120 grams of 5% vinegar;
220 grams of sunflower oil.

Patissons, cut into circles, fried on sunflower oil. Onions are cut into half rings, fried. Chilled vegetables are passed through a meat grinder, sugar, salt, garlic, vinegar are added. Caviar is packaged in jars and half-liter jars are sterilized for 75 minutes. After sterilization, the jars are sealed.

Caviar with mayonnaise

Recipe:

3 kilograms of patissons;
Half a kilogram of carrots, onions, bell peppers;
0.5 liters of mayonnaise;
0.5 liters of tomato paste;
0.5 cups of sugar;
25 grams of salt;
70 grams of 9% vinegar.

Rub the squash on a grater, stew in a thick-walled saucepan for 2 hours with mayonnaise. Peppers, onions and carrots are passed through a meat grinder, added with tomato paste and stewed for another 1.5 hours. Then add sugar, salt, vinegar. Stir and blend with a blender. Let it boil for 10 minutes and seal in sterilized jars.

Squash caviar

Recipe:

3 kilograms of patissons;
1 kilogram of carrots;
250 grams of onion;
400 grams of tomato paste;
35 grams of salt;
55 grams of sugar;
75 grams of 5% vinegar.

Patissons, onions, carrots are passed through a meat grinder and stewed for 1.5 hours. Add tomato paste, salt, sugar and cook for another 1.5 hours. Pour in the vinegar. Let it boil for a couple of minutes and seal in sterilized jars.

spicy caviar

Recipe:

4 kilograms of squash;
1.2 kilograms of tomatoes;
800 grams of carrots and onions;
4 pods of hot pepper;
130 grams of sugar;
75 grams of salt;
head of garlic;
60 grams of vinegar.

Squash, tomatoes, carrots, onions are passed through a meat grinder and stewed for 2.5 hours. Grind garlic, pepper and vinegar, add to caviar, stew for 15 minutes. Pour into sterilized jars and seal.

Pickles

Canned patissons

Laying recipe for a liter jar:

600 grams of squash;
12-15 grams of dill;
Pepper black peas;
Allspice;
2-3 cloves of garlic.

Fill recipe:

400-450 grams of water;
30 grams of salt;
30 grams of vinegar 5%.

Young patissons with a diameter of 4-5 centimeters are suitable for canning. The washed fruits are blanched in boiling water for 4 minutes. Greens, peppers, garlic are placed in a jar, and squash on top. Fill jars with hot filling. Sterilize 10 minutes. Vinegar is added and sealed immediately.

Squash with cucumbers, hot-packed

900 grams of squash;
900 grams of cucumbers;
55 grams of dill;
35 grams of cherry leaves or carrot tops;
Garlic;
Allspice.

Fill recipe:

1200 milliliters of water;
80 grams of salt;
35 grams of sugar;
90 grams of vinegar 9%.

You can harvest squash in a jar along with cucumbers without sterilization. Prepared vegetables are laid in layers. Pour boiling water over the balloon, cover with a lid, incubate for 5 minutes. After draining the water, pour boiling water again, cover with a lid and incubate for another 5 minutes. Drained a second time. Greens, garlic, pepper are added to the jar from above. The filling is boiled for a couple of minutes. Pour in the filling, cork.

Salted patissons

Recipe for laying on a three-liter cylinder:

1800 grams of squash;
30 grams of dill;
25 grams of horseradish roots;
25 grams of blackcurrant leaves;
10 laurel leaves;
Pepper black peas;
Fragrant pepper.

Brine recipe:

100 grams of salt;
Water.

This is the easiest recipe for pickling squash. Patissons are tightly placed in a three-liter bottle, alternating with fragrant herbs in layers. Fall asleep salt. poured boiled water. Seal tightly with plastic lids. For three days, once a day, it is necessary to turn the balloon over and shake it so that the salt melts. Do not open before use to prevent mold from forming.

Squash in tomato juice

Bookmark recipe for a half-liter jar:

300 grams of squash.

Fill recipe:

200 grams of tomato juice;
50 grams of bell pepper;
15 grams of salt;
10 grams of sugar;
Pepper black peas;
Bay leaf.

To make patissons tastier for the winter, it is better to preserve them in tomato juice. To do this, first sterilize the jars for 3-4 minutes. The fruits are cut into four parts, blanched in water for 5 minutes and filled with hot jars. Immediately pour boiling ready filling: tomato juice boil for 15 minutes bell pepper, black pepper, bay leaf, salt and sugar. Seal quickly. Sterilization is not needed.

Pickled squash

Squash can be pickled as an independent product, or in a campaign with other vegetables.

Bookmark Recipe:

1.5 kilograms of squash;
Five leaves of cherry and black currant;
Three cloves of garlic;
A bunch of parsley and dill;
A pod of hot pepper.

Fill recipe:

One liter of water;
3 tablespoons of salt;
Two tablespoons of sugar;
Pepper;
85 grams of 9% vinegar.

Patissons are blanched for 5 minutes before being placed in a pan, cooled in cold water. Put in a bowl with herbs. Pour in boiling filling. Press down with oppression. Withstand two to three days room temperature. Stored in the refrigerator.

Vegetable mix

Bookmark recipe for a three-liter jar:

450 grams of squash, tomatoes, zucchini, cucumbers;
Bay leaf;
Dill;
Black peppercorns;
Fragrant pepper.
Garlic.

Fill recipe:

1.3 liters of water;
50 grams of salt;
80 grams of sugar;
100 grams of 9% vinegar.

Put the fruits in a jar in the following sequence: zucchini, cucumbers, squash, tomatoes. Dill is laid between the layers, Bay leaf, garlic, pepper. Pour in boiled filling. Sterilize 13-15 minutes. Add vinegar and seal.

Salads

Squash can be the basis of many salads for the winter.

Squash salad in tomato sauce

Recipe:

1.2 kilograms of squash;
300 grams of carrots and bell peppers;
700 grams of tomato juice;
30 grams of 9% vinegar;
35 grams of salt;
70 grams of sugar;
50 grams of sunflower oil;
100 grams of garlic;
A pod of hot pepper.

Boil tomato juice for 10 minutes, add carrots. After another 10 minutes - sweet and bitter pepper. After 10 minutes - diced patissons, salt, sugar, butter. Cook for 20 minutes. Add garlic and vinegar. Distribute to banks. Cork.

Squash with bell peppers and beans

Recipe:

1 kilogram of squash;
1 kilogram of Bulgarian rotunda pepper;
500 grams of beans;
2 kilograms of tomatoes;
Half a glass of sugar;
25 grams of salt;
Half a glass of sunflower oil;
A tablespoon of 9% vinegar.

Tomatoes are crushed in a blender. Squash and pepper cut into cubes. Beans are pre-boiled until tender. Boil chopped tomatoes in a thick-walled saucepan for 15-20 minutes. Peppers are added and boiled for 10 minutes, squash is added and boiled for another 10 minutes, beans, sugar, salt, sunflower oil, vinegar are added last. Boil for another 10-15 minutes and seal in jars.

Jam

Squash jam

From the patisson, a very tasty unusual jam is obtained.

Recipe:

Half a liter of water;
1 kilogram of sugar;
1 kilogram of squash;
Half a lemon;
One pack of vanilla sugar.

The squash is cleaned of seeds and cut into small cubes. Blanch the squash for 5 minutes. Syrup is made in advance from water and sugar. Add patissons and boil for 15 minutes over low heat. Leave for 24 hours. This is repeated three times. Before the last boil, lemon zest and juice, vanilla sugar are added. Corked in sterilized jars.

Jam with orange

Recipe:

1 kilogram of squash;
1 kilogram of sugar;
two oranges;
Half a lemon.

The seeds are removed from the squash, cut into pieces and passed through a meat grinder along with an orange. You can take three oranges, but without the white peel. Sugar is added, mixed, allowed to stand for a couple of hours, so that the squash let out juice and cook jam for 45-60 minutes. Add the zest of one orange and lemon juice to the jam for taste. Boil for another 15-25 minutes. Ready jam is sealed in jars.

Jam "Pineapple"

Bookmark Recipe:

1 kilogram of squash;
1 kilogram of granulated sugar;
Half a liter of water;
1 lemon;
1 can canned pineapple chunks.

Squash is cleaned of seeds, cut into cubes, blanched in water and poured into boiled syrup. Boil squash in syrup for 15 minutes twice in 8-12 hours. Then add a jar of canned pineapples, lemon juice and cook until tender. Pour into jars and seal.

boiled dishes

Patisson can be boiled and cooked with it various dishes.

Soup puree

Recipe:

350 grams of squash;
140 grams of carrots;
3 medium potatoes;
75 grams of butter;
1.5 liters of chicken broth;
Parsley;
Salt to taste.

Cut vegetables randomly. Put in a multicooker bowl, salt, pour chicken broth, close the lid and cook for 35 minutes. Open the valve, release steam, cool, beat the soup with an immersion blender. Add butter, greenery.

Winter salad

Recipe:

2 salted patissons;
2 medium potatoes;
350 grams of chicken offal;
2 carrots;
Large bulb;
3 eggs;
Mayonnaise or sour cream.

Boil potatoes, eggs, carrots, offal. Let cool. All ingredients are cut into slices or cubes, carefully mixed, seasoned with mayonnaise, salted.

Boiled squash

Recipe:

500 grams of squash;
700 grams of water;
Salt to taste;
Chili ketchup.

Patissons are boiled in salted water, put on a plate, poured with ketchup.

fried foods

You can recreate many dishes from fried squash.

Fried egg roll

Recipe:

4 chicken eggs;
20 grams of flour;
Two medium bulbs;
180-200 grams of any minced meat;
250 grams of squash;
50 grams of sunflower oil;
100 grams of cheese;
Salt, dill and parsley.

Whisk eggs with a whisk, salt, add flour, bake scrambled eggs in a pan like a pancake. Separately, minced meat is fried with diced onions and squash until cooked. Salt, pepper. Minced meat is laid out in the middle of the scrambled eggs and wrapped on both sides of the edge, forming a roll. When serving, cut into pieces, pour over with sour cream, sprinkle with finely chopped dill and parsley.

mini cakes

Recipe:

4 medium patissons;
3 large tomatoes;
2 boiled eggs;
1 head of garlic;
450 grams of mayonnaise with a fat content of 50 percent;
250 grams of hard cheese;
2 eggplants;
180 grams of sunflower oil;
1 medium carrot;
Salt to taste.

Squash, tomatoes and eggplant are cut into circles. Eggplants are salted, allowed to stand, drained of excess liquid. Squash breaded in flour. Squash and eggplant circles are fried in sunflower oil. Eggs, garlic, carrots are crushed in a blender, mixed with mayonnaise. Lay in layers and smear with prepared sauce: squash, eggplant, tomato. Sprinkle with grated cheese on top. Leave to brew for a couple of hours.

pancake cake

Test recipe:

4 medium patissons;
5 eggs;
One glass of flour;
Salt to taste.

Filling recipe:

400-500 grams of mayonnaise;
160 grams of cheese;
2 cloves of garlic;
One medium carrot;
2 tomatoes;
250-300 grams of smoked sausage;
Salt to taste.

To make pancakes, patissons are rubbed on a coarse grater, squeezed slightly, eggs, flour, and salt are added. Knead the dough. Spread a portion of the dough on a hot frying pan, gently spreading over the surface. The pancake is well fried on both sides. For the filling, grind carrots, cheese, garlic in a blender. Add these products to mayonnaise, mix. Cut tomatoes and sausage into cubes. Spread the pancake on a plate, grease with mayonnaise with carrots and cheese. Sprinkle with sausage and tomatoes. So lay out several layers. Upper layer decorate with greenery.

Patisson fritters

Test recipe:

800 grams of squash;
4-5 eggs;
300 grams of flour;
Sunflower oil;
Salt, sugar to taste;
Soda;
Sour cream.

Patissons are ground on a coarse grater, salted, slightly squeezed out the juice, eggs, flour, soda on the tip of a knife, a little sugar for taste are added. Let the dough rise for 15-20 minutes. Bake pancakes under the lid. Served with sour cream.

Fried eggs with squash

Recipe:

150 grams of squash;
50 grams of olive oil;
3 eggs;
Salt to taste;
30 grams of milk.

Patissons are fried in butter until cooked, eggs are beaten with milk, salted, poured into a pan, covered with a lid. You can add tomatoes. Cook covered for 5 minutes.

Fried patissons

Recipe:

500 grams of squash;
100 grams of flour;
4 cloves of garlic;
Hot pepper on the tip of a knife;
300 grams of mayonnaise.

The patissons are cut into circles, breaded in flour, fried in oil, put in a colander, and the oil is allowed to drain. Add chopped garlic and pepper to mayonnaise. After 40-45 minutes, the cooled patissons are laid out on a plate, salted, smeared with mayonnaise. The finished dish is allowed to stand in the refrigerator for an hour and a half.

Stews

Squash can be stewed and combined with other vegetables, thereby obtaining a new culinary masterpiece.

Squash caviar in a frying pan

Recipe:

600 grams of squash;
160 grams of onion;
250 grams of carrots;
2 tomatoes;
50 grams of sunflower oil;
Salt, pepper to taste.

All vegetables are cut into cubes. In a dry frying pan, squash is fried until soft in small portions. In oil - onions, carrots, tomatoes. Add squash to them, simmer for 15-20 minutes over low heat under the lid, salt. Grind the cooled caviar in a blender.

Vegetable stew

Recipe:

250 grams of squash;
230 grams of eggplant;
One Bell pepper;
170 grams of onion;
170 grams of carrots;
3 tomatoes;
80 grams of sunflower or olive oil;
Salt, sugar to taste;
Garlic;
Parsley, dill, basil, green onion.

Squash, eggplant, peppers, onions, carrots, cut into cubes. Fry onions, carrots, eggplants, sweet peppers, squash, sliced tomatoes in butter. Salt, add a third of a teaspoon of sugar. Last, add finely chopped garlic and herbs, if desired. You can replace eggplant with pumpkin, mushrooms or broccoli.

Dishes in the oven

Squash can serve as an excellent raw material for cooking oven dishes.

Squash stuffed with rice and meat

Recipe:

10 pieces of squash;
200 grams of pork meat;
250 grams of rice;
500 grams of water;
350 grams of tomato juice;
100 grams of sunflower oil;
One medium onion and carrots;
20 grams of flour;
Salt, sugar, pepper to taste;
Fragrant herbs optional.

For stuffing take squash 6-7 cm in diameter. Cut off the stem. Carefully remove the pulp with a teaspoon to make a deep bowl. A pre-prepared filling is applied to the fruits. For the filling, the rice is washed, boiled until half cooked in 400 grams of water. The meat is passed through a meat grinder, added to rice, salted, peppered, mixed. Ready-made patissons are placed in the pan, 100 grams of water are poured and steamed under the lid for 10-15 minutes. For tomato sauce, carrots and onions are cut into small cubes, fried in sunflower oil until soft, flour is added, and tomato juice is poured in a minute. Let the sauce boil for 5-8 minutes, add salt, sugar and pepper to taste. Pour the squash with sauce, stew until tender. Can be baked in the oven. Ready patissons are sprinkled with chopped herbs.

Squash stuffed with meat

Recipe:

10 pieces of patissons with a diameter of 6-8 cm;
600 grams of minced meat;
140 grams of onion;
170 grams of carrots;
Three medium tomatoes;
200 grams of cheese;
25 grams of sunflower oil;
Salt, pepper to taste.

The squash is cut off the stalk, the pulp is selected with a spoon so that a plate is obtained. Grind onions and carrots in a blender, pour into minced meat, salt, pepper, mix well. The squash is filled with prepared minced meat. Carefully place the squash on a greased baking sheet. Tomatoes are cut into 10 circles, spread them on squash, salted. Put to bake in the oven for about 35-40 minutes. Sprinkle with grated cheese, bake for another 5-7 minutes.

Sweet dishes

You can cook sweet dishes from patisson, only your own imagination can limit the cook.

Candied fruit

Recipe

1 kilogram of squash;
1 kilogram of sugar;
Half a liter of water;
3 grams of citric acid.

Patissons are cut into slices, blanched in water for 1-2 minutes, poured into boiling syrup with citric acid, boil for 10 minutes three times, letting it brew for 10-12 hours. The patissons are thrown back into a colander, allowed to drain and dried until tender for 2-3 days at room temperature.

Sweet pancakes

Recipe:

400 grams of squash;
2-3 eggs;
1 glass of flour;
135 grams of sunflower oil;
5 grams of salt;
Soda;
Half a teaspoon of sugar;
Sour cream.

Grate squash, squeeze the juice slightly, add eggs, flour, salt, sugar, a pinch of salt. The dough is kneaded and pancakes are fried in sunflower oil. Served with sour cream, yogurt or whipped cream.

Why do we love tomatoes so much? For their unique sugar taste and fleshiness! What can you not cook from these bright "test" vegetables. In Russia, the most popular tomato dish is marinated tomatoes in jars. Who is against? There will definitely be no objectors.

A pickled tomato appetizer is a thing. I propose to diversify the winter festive table pickled tomatoes with squash. Crispy patissons with juicy yellow tomatoes will certainly please your guests.

To harvest pickled tomatoes with squash, take the products from the list.

We bake the jars in the oven and cool. Boil the lids in a saucepan for at least 5 minutes.

At the bottom of the jar we place peeled garlic cloves, bay leaf, dry dill umbrellas and allspice.

We fill the jar with clean, tight tomatoes, alternating with squash. Small patissons can be placed in a jar as a whole. Cut large patissons into pieces.