Recipes for marinated squash for the winter without sterilization. Pickled squash for the winter

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 a little 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 the bottom up and store it in this 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 layers of 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: immerse 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 closest relatives of squash are zucchini and pumpkin. You can prepare squash for the winter using the same recipes that have been tested on zucchini - success is guaranteed. But there are also some differences. For example, it is not advisable to wrap upturned cans after rolling; moreover, they should be cooled as quickly as possible (not in a draft!). Overheated squash becomes flabby and tasteless. If you are preparing an assorted salad, try to choose the smallest squash, placing them whole in jars - the preparation will look very elegant. In addition, cut squash loses much in taste.

Before canning, wash the squash thoroughly, paying particular attention to the ribbed edges. It is not necessary to remove the skin; the squash’s skin is tender. Using a sharp knife, cut off the “butt” and the place where the stem is attached, making circles with a diameter of no more than 2 cm. Before putting the squash in jars, be sure to blanch it in boiling water for 5-7 minutes, and then dip the squash in cold water to which ice has been added.

It is better to preserve small squash whole, while large ones can be used in preparing salads, snacks and even jam and compote. “Culinary Eden” shares with you some recipes for canning squash for the winter.

Pickled squash

Ingredients for a 1 liter jar:
600 g squash,
1 horseradish leaf
50 g dill,
1 bunch of parsley and celery,
2 bay leaves,
2 cloves of garlic,
1 pod of hot pepper,
spicy spices (cloves, black peppercorns, etc.) - to taste,
about 400 ml of marinade.

For the marinade:
400 ml water,
20 g sugar,
20 g salt,
50 ml 9% vinegar.

Preparation:
Blanch small squash in boiling water for 5 minutes, cool. Chop the greens quite coarsely. Prepare the marinade: boil water with salt and sugar, let simmer for 15 minutes, pour in vinegar. Place spices and herbs at the bottom of the jars, then place the squash tightly, pour boiling marinade over it and sterilize for 12 minutes. Roll it up and turn it over.

Salted squash

small squash,
small sweet pepper,
cloves of garlic,
3-5 small pink tomatoes,
2-3 small cucumbers,
cherry and currant leaves.

Spices:
1 g citric acid,
2 pcs. carnations,
3 bay leaves,
5 black peppercorns.
Brine:
1 liter of water,
50 g salt,
30 g sugar,
1 tbsp. 9% vinegar.

Preparation:
Place spices and citric acid, cucumbers at the bottom of the jar, then fill it halfway with squash, pepper, garlic, currant and cherry leaves, and place tomatoes on top. Boil the brine, pour over the vegetables and set to sterilize for 25 minutes.

You can salt squash both in barrels and in glass jars. Squash for pickling should have dense flesh and delicate skin, not overripe, with poorly developed seeds. Before salting, they need to be washed, pricked with a wooden toothpick in many places, and the tops cut off so that a circle with a diameter of 1-2 centimeters is formed. Place the prepared squash in rows, tightly one to the other, placing spicy herbs (horseradish, dill, celery, parsley, currant and cherry leaves) between them. Add spices (dill seeds, peppercorns, garlic). Prepare brine (60-80 g of salt per 1 liter of water) and pour into a container with squash. Store in a cool place.

Pickled squash

Ingredients:
1 kg small squash,
10-15 black peppercorns,
4 bay leaves,
4 things. carnations,
4-5 cloves of garlic,
horseradish leaves,
dill umbrellas.

Marinade:
1 liter of water,
50 g salt,
25 g sugar,
1 tsp 70% vinegar.

Preparation:
Blanch the squash for 5 minutes in boiling water, then plunge into ice water. Boil the marinade. Place spices and squash in sterilized jars, pour hot marinade and roll up.

Canned squash

Ingredients for a 3-liter jar:
10 sprigs of parsley,
2 leaves of horseradish,
5-7 cherry leaves,
10 currant leaves,
1 head of garlic,
2 bay leaves,
5 peas of allspice,
6-7 black peppercorns.

For filling:
3 tbsp. salt,
1 tbsp. Sahara,
3 tbsp. 9% vinegar.

Preparation:
Place spices in the bottom of a 3-liter jar. Place small squash of approximately the same size tightly in a jar, pour boiling water over it and let stand for 10 minutes. Drain the water and add a new portion of boiling water. Let stand for another 5 minutes, drain the water into a saucepan, add salt and sugar, boil and pour over the squash. Add 3 tbsp to each jar. vinegar and roll up.

Marinated squash with mint

Ingredients for marinade:
1 liter of water,
10 g salt,
3 g 70% vinegar,
6 g horseradish leaves,
6 g celery greens,
10 g dill,
3 g fresh mint,
bay leaf, peppercorns - to taste.

Preparation:
Wash small squash, blanch in boiling water for 5-7 minutes, then plunge into ice water for 4 minutes. Place chopped herbs, salt and vinegar in the marinade water and boil. Place the greens at the bottom of the jars, add bay leaves and peppercorns and fill the jar with the prepared squash. Cover with herbs on top, pour in the marinade and set to sterilize for 10-20 minutes (depending on the capacity of the jars).

Assorted salad with squash in jelly

Ingredients for a 3-liter jar:
small squash, tomatoes, onion sets, gherkins,
1 tbsp. vegetable oil,
3-5 black peppercorns,
1 liter of water,
1 tbsp. salt,
2 tbsp. Sahara,
250 ml 9% vinegar,
3 tbsp. gelatin.

Preparation:
Wash the vegetables, dry them and place them in sterilized jars. Pour 3 tbsp into each jar. vegetable oil and add peppercorns. Soak gelatin in cold boiled water. Prepare the marinade: boil water with salt and sugar, let simmer for 3 minutes. Dilute gelatin with hot marinade, stir and add vinegar. Pour vegetables into jars, cover with lids and sterilize for 20 minutes. Roll it up.

Assorted salad with squash

Ingredients:
3 kg squash,
500 g carrots,
500 g onions,
5-6 pcs. sweet pepper,
5-6 heads (not cloves!) of garlic,
2 tbsp. with a pile of salt,
1 stack Sahara,
1 stack 9% vinegar,
1 stack vegetable oil,
1 tbsp. ground black pepper,
2-3 pods of hot pepper,
1 packet of Korean carrot seasoning,
1 bunch of cilantro,
1 bunch of parsley,
1 bunch of dill.

Preparation:
Grate the squash and carrots on a Korean carrot grater, grate the onions and peppers into half rings. Grind the garlic using a press, chop the greens. Mix all ingredients and leave for 3 hours. Then stir again and fill sterilized jars with salad. Cover with lids and sterilize for 12 minutes. Roll it up and turn it over.

Squash stuffed in pumpkin. Cut small squash in half and remove the seed chamber. Prepare minced meat from parsnip roots, carrots, parsley, celery: finely chop, add chopped onion and simmer in vegetable oil. Add salt and mix. You can add a little greenery. Stuff the squash, place them in a cleaned hollow pumpkin and fill with brine (60 g of salt, 50 g of sugar per 1 liter of water). Place in a cool place.

Squash caviar

Ingredients:
4.5 kg squash,
1 kg carrots,
500 g onions,
500 g tomatoes,
500 g sweet pepper,
70 g tomato paste,
80 g sugar,
70 g salt,
70 g 9% vinegar,
vegetable oil.

Preparation:
Cut the prepared squash into strips and simmer in a deep saucepan for about an hour until the liquid evaporates. Meanwhile, fry the onions and carrots in vegetable oil until golden brown. After the squash is stewed, add carrots and onions, chopped peppers and tomatoes, salt and sugar and simmer, stirring, for about 45 minutes. Pour in the vinegar, stir and place in jars. Roll it up, turn it over, wrap it up.

Squash with cabbage

Ingredients for marinade:
2 liters of water,
3 stacks Sahara,
2 stacks 3% vinegar,
2 stacks vegetable oil,
4 tbsp. salt.

Preparation:
Peel white cabbage and squash, cut into slices and blanch in boiling water for 5 minutes, then immediately plunge into ice water. Place cabbage and squash in sterilized jars, pour hot marinade and cover with a plastic lid. Once cooled, store in the refrigerator.

Appetizer of squash and carrots

Ingredients:
3 kg squash,
500 g carrots,
500 g onions,
2 heads of garlic,
1 stack Sahara,
1 stack 7% vinegar,
1 stack vegetable oil,
3 tbsp. salt.

Preparation:
Grate the squash and carrots on a coarse grater, cut the onion into half rings. Pass the garlic through a press. Combine all ingredients, mix and leave for 2 hours. Then mix again and place in sterilized jars. Leave to sterilize for 50 minutes from the moment of boiling. Roll it up and turn it over.

Stewed squash appetizer

Ingredients:
1 kg squash (or a mixture of squash, zucchini and pumpkin),
500 g tomatoes,
200 g of greens and parsley roots,
200 g onions,
200 ml water,
vegetable oil, vinegar, salt - to taste.

Preparation:
Cut vegetables and roots into not too small pieces. Place in a bowl or deep pan, add water and simmer for about 40 minutes from the moment it boils. Pour in vegetable oil, salt, add vinegar and boil for another 5 minutes. Immediately place in sterilized jars and seal.

Squash salad with sweet peppers and tomatoes

Ingredients:
2 kg squash,
1 kg sweet pepper,
1 kg of tomatoes,
50 g garlic,
carnation,
cinnamon,
Bay leaf,
black and allspice peas,
cherry and currant leaves, 9% vinegar - to taste.

For filling:
1 liter of water,
35 g salt,
50 g sugar,
3 g citric acid.

Preparation:
Finely chop the squash and bell peppers, pass the garlic through a press, cut the tomatoes into slices. Place spices in sterilized jars, layer them with tomatoes, a mixture of squash, sweet peppers and garlic. Pour 1 tsp into each liter jar. vinegar and pour hot brine over the vegetables. Set to sterilize: 0.5-liter - 25 minutes, 1-liter - 30 minutes. Roll it up.

Squash salad with garlic

Ingredients:
4 kg squash,
2 heads of garlic,
100 g salt,
100 g sugar,
100 g vegetable oil,
100 g 9% vinegar,
1 bunch of parsley.

Preparation:
Cut the young squash into thin slices, and also cut the garlic very thinly. Add chopped parsley, salt, sugar, vegetable oil, vinegar, mix and place in sterilized 0.5-liter jars. Let it sterilize for 20 minutes. Roll it up and turn it over.

Assorted vegetables with squash

Ingredients for a 3-liter jar:
½ squash,
1 onion,
4 cloves of garlic,
½ carrot
1 large thick-walled sweet pepper,
5-7 small cucumbers,
5-7 cherry tomatoes,
1 young zucchini,
10 black peppercorns,
2 bay leaves,
3 buds of cloves,
2 tbsp. salt,
4 tbsp. Sahara,
½ cup 5% vinegar.

Preparation:
Cut the squash into slices, carrots and zucchini into slices, cut the onion and sweet pepper into 4 parts. Place spices and seasonings, sugar and salt at the bottom of sterilized jars, arrange assorted vegetables on top and pour boiling water over them. Let it sterilize for 15 minutes from the moment it boils. You can add cauliflower or broccoli florets to this salad, it will turn out very elegant.

Compote of squash and cherry plum

Ingredients for a 3-liter jar:
1 kg squash,
1 kg cherry plum,
2 stacks Sahara.

Preparation:
Place the peeled and chopped squash into 3-liter jars, filling them about halfway, and place the cherry plum on top in a third of the jar layer. Add sugar, pour boiling water and place the jars to sterilize for 20 minutes from the moment of boiling. Roll it up and turn it over.

Squash jam

Ingredients:
1 kg squash,
1 kg sugar,
500 ml water.

Preparation:
Wash the squash, cut it, remove the seeds and cut into large pieces. Soak them in cold water for 5 hours, then drain in a colander. Pass the dried squash through a meat grinder. Boil syrup from sugar and water, put squash in it, stir and cook until tender (that is, until a drop of syrup spreads over the surface of the plate).

Happy preparations!

Larisa Shuftaykina

Squash are vegetables related to zucchini, which are often used for preservation. This is not surprising, because the thick peel of squash allows them not to spoil for quite a long time, and besides, they have a large amount of nutrients for the body.

The nutritional value of squash can be determined based on the color of the vegetable. For example, the orange counterparts of zucchini differ from others in their increased content of luteins, the consumption of which has a beneficial effect on the human immune system.

Less light yellow squashes are rich in vitamins A and C, which white ones cannot boast of as much.

Although initially the vegetable had only a white tint, now you can find seeds that allow you to grow green and even purple.

In this article we will talk about how to prepare pickled squash for the winter. Let's look at the best recipes.

Classic recipe

You can marinate squash according to various recipes, adding other vegetables and herbs at your discretion. But every housewife must know the basic recipe, on the basis of which you can further show your imagination. It will require:

Plain water – 1 l;
Young and small squash – 1.5 kg;
Hot pepper – 2 pcs;
Garlic – 1/8 pcs;
Bay leaf – 3 pcs;
Dill greens – 1 bunch;
Celery greens (not stalks) – 1 bunch;
Parsley – 1 bunch;
Vinegar 9% - 100 ml;
Rock salt without iodine – 70 g;
You can use any greens at your discretion.

How to pickle squash using the classic method? First, you should pour water into the pan and put it on the fire, waiting for it to boil.

But when the water just warms up a little, you need to add rock salt to it. You can put pre-washed squash into the resulting solution and leave to cook for 7 minutes.

Using a special tool or colander, you can remove vegetables from boiling water. Then place them under ice-cold tap water. Leave the solution, it will be needed later.

You need to fill the jars with the greens you are using, and just put the squash on top. The solution that was used to cook vegetables should be diluted with vinegar and left to boil. The finished mixture can be poured into jars.

Having carefully tightened the dishes, you need to put them in a large saucepan to sterilize for 1/6 hour. Cans should only be removed with protected hands. All that remains is to roll them up and put them upside down to cool.

Crispy squash, marinated for the winter

To get a crispier marinated squash dish, you can use this vegetable recipe. Again, you can select greens at your own discretion, the main thing is not to overdo it.

The recipe ingredients will list a wide range of greens, from which you need to choose the one used to suit your taste. So, for marinating you will need:

Squash - 1.5 kg;
Garlic – 1/8 pcs;
Horseradish leaf – 1/2 pcs;
Dill greens – 1 bunch;
Parsley – 1 bunch;
Celery greens – 4 branches;
Bay leaf – 3 pcs;
Salt – 1.5 tbsp;
Granulated sugar – 1 tbsp;
Vinegar essence – 1 tsp;
Vinegar – 4 tbsp.

We begin to prepare pickled squash for the winter by washing the leading vegetables of the pickled dish, as well as the herbs used.

Immerse the squash in boiling water and leave to cook for a couple of minutes, then remove them and place in a colander under a stream of cold water.

Prepare the marinade using vinegar essence, vinegar, granulated sugar and salt. Place the selected greens on the bottom of clean jars, top with vegetables and pour the resulting marinade liquid. Then tighten the jars and sterilize them in boiling water for 1/6 hour.

How to pickle squash with cucumbers

Cucumbers, along with zucchini, are relatives of squash, and therefore harmonize perfectly with them. Experienced housewives know that combining cucumbers and squash in one pickled dish is a great opportunity to please loved ones during cold winter days.

To prepare this assortment you need:

Plain water – 2 l;
Large cucumbers – 2.5 kg;
Squash – 1 kg;
Garlic – 2/8 pcs;
Allspice peas – 8-10 pcs;
Black peppercorns – up to 10 pcs;
Dill umbrellas - 2-3 pcs;
Bay leaf – 5 pcs;
Granulated sugar – 50 g;
Sal – 50 g;
Vinegar essence – 1 tsp.

Vegetables needed for the recipe must be washed. This step is very important, because dirt getting into the jar means that the pickled dish will not stand for a long time without spoiling.

Then you need to cut off their stalks from the squash and, immersing them in boiling water, cook for several minutes (up to 5). After removing the vegetables from the water, place them under running ice water in a colander. Cucumbers should be immersed in cold water a few hours before cooking, so as not to waste a lot of time on the recipe. You can leave them in water overnight.

The bottom of pre-sterilized jars should be covered with herbs and peppercorns. Be sure to distribute them evenly between the jars you use. Place cucumbers on top, and squash as the next layer.

Then take a pan, pour water, add granulated sugar and salt to it. Wait until it boils, and pour the resulting liquid into jars. Close tightly with lids and do not touch for up to 20 minutes.

Then the brine in the jars can be poured back into the pan. It is better to do this procedure using perforated lids. Boil the brine for five minutes.

Distribute the essence between the jars, adding a teaspoon to each, and then dilute with the prepared still hot liquid. All that remains is to finally sterilize the jars. To do this, put them in boiling water and keep for ½ hour. Remove the jars with a special tool and let cool.

So, the preparation of pickled squash with cucumbers for the winter is coming to an end, and the resulting canned dish will delight you throughout the winter.

“Assorted” in jars for the winter

Of course, the most original dish of squash is obtained if you marinate it with a large number of other vegetables. For this assortment you will need:

Allspice peas – up to 5 pcs;
Black peppercorns – up to 5 pcs;
Squash - about 1 kg (0.8-0.9);
Bell pepper – slightly less than 1/2 kg;
Cucumbers – about 1 kg;
Garlic – 1 piece;
Tomatoes – about 1 kg;
Horseradish leaf – 1 piece;
Dill greens – 1 bunch;
Bay leaf – 1-2 pcs;
Vinegar 70% - 1.5 tsp;
Salt without iodine – 3 tbsp.

Let's look at the recipe for preparing marinated squash “Assorted” for the winter in detail, point by point.

You will need large-sized squash; they and the cucumbers should be left overnight. Then cut the squash and immerse in boiling water for 7 minutes. Remove using a colander and place under a stream of ice-cold tap water.

Place peppercorns and herbs at the bottom of each jar. Then you should immerse the vegetables in the following order: cucumbers, squash, tomatoes, bell peppers. It is important to do this very tightly.

Sprinkle salt on top, add vinegar and pour boiling water. All that remains is to sterilize the dishes in boiling water for 1/6 hour and tighten.

Tips for housewives

For those who are new to pickling vegetables, in particular squash, there is a selection of practical tips:

They are pickled only when young, because the old ones turn out hard;
The best size for pickling is up to 5 cm in diameter;
The pieces of cut vegetables should be the same;
There is no need to peel the leading vegetables;
It is important not to forget to cut off the stems of vegetables.

Pickled squash is a winter snack that is worth your time:

It contains a minimal amount of calories;
Its taste can perfectly complement a side dish;
It has a wonderful aroma thanks to the addition of aromatic herbs and pepper;
Squash can be combined with other vegetables, and not only related ones.

Marinated squash is an excellent appetizer for a holiday table, as this bright and attractive vegetable can become not only an independent dish, but also an ingredient for creating salads and complementing main courses. There are many recipes that allow you to prepare this dish deliciously. Basically, they are divided into 2 groups: one of them includes formulations that involve sterilization, and the other does not.

Marinated squash is an excellent appetizer for the holiday table

The product prepared according to this recipe is characterized by a rich taste and aroma. This property is achieved through the use of a wide variety of seasonings during the canning process.

550 grams of squash;
6 garlic cloves;
1 dining spoon of sugar;
3 dill sprigs;
1 horseradish leaf;
2 bay leaves;
2-centimeter piece of chili;
14 peas of pepper mixture;
3 sprigs of parsley;
1 dining spoon of salt;
3 clove buds;
0.5 teaspoon of vinegar essence.

The product prepared according to this recipe is characterized by a rich taste and aroma.

How canning works:

The squash is washed, freed from the stalks and from the place where the flower is attached, marked with a dark spot on the vegetable.
The bowl is filled with water and placed on the stove. After the liquid boils, squash is immersed in it and blanched for 5 minutes.
Then the vegetables are placed in a colander and immediately immersed in cold water.
The garlic is peeled and cut into 2 halves.
A horseradish leaf, bay leaf, pepper, cloves, chili, 2 branches of parsley and dill are laid out at the bottom of a sterilized canning container.
The jars are filled with squash, 1 more bay leaf and 1 branch of parsley are placed in the middle of the container. The top vegetable layer is covered with dill. Garlic halves should be evenly distributed throughout the preparation.
Half a liter of water is poured into the pan for each liter jar. The water is sent to the stove and boiled. The specified amount of salt and sugar is added to the liquid for every half liter of water. After the marinade base boils, it is cooked for another 5 minutes and then mixed with vinegar.
The blanks are poured with hot marinade, covered with a lid and sent for sterilization for 20 minutes.
Sterilized jars are sealed, turned over and insulated with a blanket.

You can eat squash marinated in this way 2 weeks after seaming.

Pickled squash: a quick and tasty recipe for the winter - with cucumbers

One of the best options for preserving squash is their mixture with cucumbers. This assortment will delight guests and household members with its crispy structure and bright appearance. This preparation is very simple, you need the following ingredients:

2 liters of water;
50 grams of sugar;
2.5 kilos of cucumbers;
5 bay leaves;
1 kilo of squash;
1 quarter garlic head;
50 grams of salt;
20 peas of pepper mixture;
3 dill umbrellas;
1 dessert spoon of vinegar essence.

One of the best options for preserving squash is their mixture with cucumbers.

How to marinate:

Vegetables are washed.
Cucumbers are soaked for 3 hours in cold water.
The squash is removed from the stalks and blanched in boiling water for 5 minutes. Then they lean back in a colander and are immersed in ice water.
Greens and peppers are placed at the bottom of the sterilized container. Then the cucumbers are laid out, and then the squash.
Water is poured into a separate bowl, sugar and salt are dissolved in it. Everything is mixed and sent to the stove. After boiling, the liquid is removed from the heat and poured over the appetizers. The container is closed with plastic lids and left for 20 minutes.
The brine is then poured back into the bowl and boiled again for 5 minutes.
Vinegar is poured into the preparations, and then the prepared brine is poured into it.
The snacks are covered with lids and sent for sterilization for 30 minutes.
Then the container is removed from the boiling water and sealed with metal lids.

The workpiece prepared using this method can be opened after 14 days. If you want to get a spicy snack, you can put a centimeter piece of chili on the bottom of the container, it turns out moderately spicy and tasty!

Preservation of spicy squash

You can prepare a spicy and bright snack by adding chili pepper and apple cider vinegar. These ingredients allow you to add not only spiciness to the preparation, but also an attractive subtle apple aroma.

During the canning process you will need:

300 grams of squash;
1 teaspoon salt;
50 milliliters of apple cider vinegar;
5 grams of chili;
1 dill umbrella;
1 horseradish leaf;
1 currant leaf;
1 cherry leaf;
1 garlic clove.

You can prepare a spicy and bright snack by adding chili pepper and apple cider vinegar.

Step-by-step marinating:

Dill, horseradish, currant and cherry leaves, and peeled garlic are placed at the bottom of a dry sterilized container.
The chili is washed, cut into thin slices and added to the spices.
Salt is poured into the container.
The squash is washed, removed from the stalk and cut into small pieces.
Patisson pieces are placed on spices.
The appetizer is poured with freshly boiled water and seasoned with vinegar.
Covered with a lid, the pieces are sent into the oven, preheated to 120 degrees for 20 minutes.
The heated containers are sealed and turned over.

These twists should be stored in a cool, dark place.

Canning without sterilization

You can make the process of canning squash easier by avoiding sterilization. In this case, the housewife should strictly follow the proportions of the ingredients, as well as the canning method. Otherwise, the workpiece may deteriorate ahead of schedule and cause poisoning.

Housewives mainly preserve squash without sterilization using vinegar or salt. It is worth considering that each of these ingredients dictates not only its own method of preservation, but also storage of the finished product.

Preparation of pickled squash without sterilization: with tomatoes

An excellent option for festive feasts is a pickled assortment of squash and tomatoes. The advantage of this blank is that it does not require sterilization.

To prepare the assortment, you need:

1.4 kilos of young squash;
200 grams of small tomatoes;
1 dining spoon of sugar;
3 star anise;
8 peas of pepper mixture;
0.5 teaspoon of cumin seeds;
5 bay leaves;
1 dining spoon of salt;
5 garlic cloves;
1 tablespoon of vinegar essence;
1.5 liters of water.

The advantage of this workpiece is that it does not require sterilization

Pickling:

Vegetables are washed.
Garlic is peeled from the top layer, each clove is cut into 2 parts.
Assorted vegetables and garlic are placed in a sterilized jar.
The workpiece is poured with boiling water and then left until it cools completely.
The resulting infusion is poured into an enamel bowl and brought to a boil. The hot marinade is poured back into the jars and cooled.
Then the infusion is boiled again, mixed with spices, herbs and vinegar, and then poured into the appetizer.
The container is sealed and immediately moved to a cool place.

This appetizer literally captivates with its taste, as well as the contrast of textures - crispy squash and tender tomatoes.

Pickled squash, canned without sterilization

Preserving squash for the winter can be done not only with vinegar, but also with salt. In this case, sterilization of the workpieces will not be required. To pickle vegetables you will need:

1.5 kilos of squash;
1 small garlic head;
1 small chili pod;
1 horseradish leaf;
1 small bunch of parsley or dill;
1 small piece of celery root;
1 liter of water;
60 grams of salt.

Step by step cooking method:

Vegetables are washed and removed from the stalk.
Salt dissolves in cold water.
The bottom of a jar washed with soda and dried is covered with chopped celery, garlic, chili and horseradish leaf.
Then the jar is filled with vegetables, each layer of which should be sprinkled with chopped greens.
The appetizer is filled with previously prepared brine, covered with a lid and sent to a warm place for 10 days.
Then the container is moved to the refrigerator.

Such a preparation should be closed only with a plastic or nylon lid, otherwise the snack may spoil. Vegetables will be ready to eat after 2 weeks. Stored for 3 months.

How to preserve squash (video)

Patisson, like a sponge, is able to absorb the taste of spices and vegetables marinated with them. Therefore, you definitely need to experiment and make pickled squash for the winter in combination with other ingredients. They can be combined not only in their pure form with spices, but also combined with cucumbers, zucchini, carrots, sweet and bitter peppers, and other ingredients. Many people think that squash is a zucchini. All he got from the zucchini was the taste. It is actually a type of pumpkin. The unusual appearance gives the workpiece piquancy and originality.

About the beneficial properties of squash

Before asking the question: “How to pickle squash for the winter?”, you need to understand their necessity in general. Its unusually beautiful outline and distant association with UFOs bring this vegetable to the first stages of popularity in cooking, and especially in canning. But it is not only attractive on the outside, its beneficial properties are no worse than its external beauty. The presence of beneficial microelements improves human vision and liver function. Dietary fiber helps get rid of excess cholesterol. The abundance of fiber normalizes intestinal function and prevents various failures. Squash seeds fight excess salts in the body and relieve gout.

The pleasantly yellow vegetable contains vitamins – A, B, C, PP, minerals – iron, potassium, magnesium, sodium. All these beneficial substances are contained for a short time. 12 days after flowering, squash loses its benefits and is no longer suitable for human consumption. Such fruits are considered overripe and sent for animal feed.

The vegetable in question is recommended to be consumed with meat. The most suitable protein products are pickled squash, the recipe for which will give a detailed description of how to make a tasty addition to meat dishes. This tandem is useful for people with problematic gallbladder, liver, and stomach ulcers. For those on a diet, squash is a necessary element in the diet, because it fights toxins and obesity.

In cooking you can salt, pickle, preserve for the winter, make jam and add to salads. For provisions, you need to take only young vegetables with thin peels. They will be ready in a month, no matter how the preservation is stored, under a nylon lid or under a tin lid. Without waiting for winter, you can uncork a jar of pickles and enjoy the result.

Whole marinated squash

You can get the sour-salty taste of the food if you follow the step-by-step recipe with pictures of pickling squash. You will need 1 kg of squash, which will take 1 liter of water to prepare the brine.

Pickling:

Pickled squash should be stored in the refrigerator to prevent it from turning sour.

Marinated squash pieces

If you have too ripe and hard vegetables on hand, pickled squash in pieces for the winter will come in handy. To do this you will need 4 pieces of large squash and one carrot.

Pickling:

Marinated squash in spicy sauce

For cooking you will need approximately 300 grams of squash, which will be immersed in a 0.5 liter jar. Among the ingredients there will also be red pepper, the amount of which can be adjusted according to your preferences. The recipe uses apple cider vinegar.

Canning:

Marinated squash with cucumbers

Combining squash with cucumbers is a great idea. The food is not only aesthetically beautiful, but also tasty. Marinated squash with cucumbers have a sweet taste and are stored for a long time under a tin lid. The recipe will require 1 kg of squash and 1 kg. These ingredients will fit in a 3 liter jar. It all depends on the size of the vegetables.

Pickling:

Marinated squash with zucchini

To make pickled zucchini and squash for the winter you will need a 1.5 liter jar, which will use 0.5 kg of squash and 0.5 kg of zucchini. The main ingredients are diluted with two carrots and the same amount of sweet pepper is added. Don't skimp, add onions.

Pickling:

Sterilize the jar, into which then place 2 dill umbrellas, 2 cherry leaves and 3 cloves of garlic.
Cut into rings and cut the pepper into 4 pieces, removing the core. Place the prepared ingredients in a jar with spices. Add one red pepper for added spice.
There is no need to peel the zucchini, but you do need to cut it into rings.
Wash the squash. If they are small, then leave them as is; large ones should be chopped. Place ingredients in a jar.
For the marinade, take a saucepan and pour 1 liter of water into it. Mix 70 grams of salt with 3 tbsp. spoons of sugar and pour into water. Pour in 70 g of vinegar and add spices (5 peppercorns and a bay leaf). Boil and pour over vegetables.
Cover marinated squash in jars for the winter with lids and place in a pan with water for sterilization. This procedure will last 30 minutes.
Remove from the water and screw on the lids tightly. Turn over, wrap in warm cloth and set aside for a day. The next day, the provisions are ready to move into the pantry.

Marinated squash with tomatoes

Squash with tomatoes marinated for the winter are not very spicy and slightly sweet. To implement this recipe, we take a 3-liter jar, which we will fill with 1 kg of squash and 1 kg of tomatoes.

Pickling:

To add some piquancy to the recipe, you can add a few chokeberries, which need to be kept in boiling water for about 10 minutes before adding to the jar.

By canning vegetables, we hope to get lightning-fast results, and not just results, but tasty and rich ones. Quick-cooking marinated squash recipes will help you cope with this task. In fact, it’s not difficult to quickly pickle pumpkin vegetables. Firstly, the squash must be cut into pieces. This way, the marinade can quickly saturate the vegetable. For greater reliability, it is advisable to boil the squash together with brine. And finally, never skip the blanching procedure. Bon appetit and delicious pickled squash to you!