Large squash for winter. Canned cherry tomatoes and squash for the winter

Squash in taste resembles zucchini, but they are much tastier and healthier than them. In addition, they add originality to the dish due to its unusual appearance. Such a product can be stewed and fried. Patissons reveal special tastes during pickling.

How to Pickle Squash - General Rules

It turns out that squash is not quite a simple product. When marinating, it’s important not only to choose the right recipe and choose spices, but also to save everything beneficial features. Therefore, the cooking technology must be observed.

This product, when harvesting 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 squash. The softest and most delicate taste is obtained in young fruits with a thin skin. Choose them not big sizeso that they fit completely in the jar. Although they are considered immature, the fruits contain the maximum amount of beneficial components.
Fruits of more than 7 centimeters will have to be cut into slices and cubes. The taste will not change after pickling, but here the usefulness will significantly decrease.

How to marinate small squash

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

You will need the following ingredients:

squash up to 5 cm. - 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 pickling. Prepare the dishes: wash and dry well.
Pour 1.5 liters into the cooking container. cold water. Sprinkle salt and bring to a boil.
Wash the vegetables, cut the stem. Small squash must be blanched for no more than 4 minutes. Then immediately lower them into a cold entry.
Peppercorns clear of 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. Top with pepper and garlic. Then shift the squash.
Boil the salt water again, add the 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 contents for about 10 minutes and roll up.

How to marinate large squash - cooking features

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

Harvested vegetables must be cooked immediately and not let them wither. Rinse the fruits well under running water. Cut the tail, but grab up to 1 cm of pulp.

Do the marinated squash slices as thick as possible, but so that they fit in the jar. Thinner slices of vegetables can be digested and lose taste.
Sliced \u200b\u200bsquash also blanch. But count the time depending on the size of the pieces. The total cooking period should not exceed 5 minutes!
Immerse the boiled slices in cold water. So you stop the cooking process, and the vegetables do not become soft.
If the recipe does not provide for the sterilization of cans with contents, then they must be sterilized separately and only then stack the vegetables. Lids are also prepared in this way.
Hot and rolled cans should be cooled before being taken out for storage in the cold.

How to marinate squash without sterilization

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

For 1.5 kg of young fruits you will need:

small tomatoes or cherry - up to 10 pcs.;
sugar sand 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, caraway seeds;
purified water - 1.5 l.

Cooking method:

Wash and sterilize the jars. Wash vegetables from contamination in running water. If necessary, cut the squash, leave the tomatoes whole. Peel the garlic, cut into rings.
Transfer squash, tomatoes and garlic to the jar. Bring the water to a boil, add salt and sugar. Pour the brine into the jars. At the same time, try not to pour boiling water on the walls of the dishes, otherwise it may crack. Leave them to cool.
Then pour the marinade back into the pan, bring to a boil and pour it into the jar again. Also leave to cool, then drain.
Repeat this process again, but before pouring the marinade into the jars, add spices and vinegar.
Roll up the jars with sterile lids, cool and transfer to a 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 is translated from French as “pie”. It is an excellent vegetable for diet and baby food. It tastes like zucchini, but more refined and tender, slightly sweet, without a grassy flavor. Squash low-calorie, rich in vitamins and minerals useful for the body, is 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 ripe fruits are suitable, which will be a great snack to any side dish.

Caviar

Squash is an excellent raw material for the preparation and preservation of various caviar.

Caviar without tomato

Recipe:

3.6 kilogram 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.

Squash squash fried on sunflower oil. Onions are cut in half rings, fried. Chilled vegetables are passed through a meat grinder, sugar, salt, garlic, vinegar are added. Pack caviar in cans and sterilize half-liter cans for 75 minutes. After sterilization, the jars are corked.

Caviar with mayonnaise

Recipe:

3 kilograms of squash;
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 pan for 2 hours with mayonnaise. Peppers, onions and carrots are passed through a meat grinder, added with tomato paste and stew for another 1.5 hours. Then add sugar, salt, vinegar. Mix and mix with a blender. Allow to boil for 10 minutes and sealed in sterilized jars.

Squash Caviar

Recipe:

3 kilograms of squash;
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.

Squash, onions, carrots are passed through a meat grinder and stew for 1.5 hours. Add tomato paste, salt, sugar and cook another 1.5 hours. Pour vinegar. Allow to boil for a couple of minutes and cork 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 stew for 2.5 hours. Grind the garlic, pepper and vinegar, add to the caviar, stew for 15 minutes. Poured into sterilized jars, sealed.

Pickles

Canned squash

The recipe for laying on a liter jar:

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

Recipe fill:

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

Suitable for canning are young squash with a diameter of 4-5 centimeters. The washed fruits are blanched in boiling water for 4 minutes. Put greens, pepper, garlic in a jar, and squash on top. Pour jars with hot fill. Sterilize for 10 minutes. Vinegar is added and corked immediately.

Squash with cucumbers, hot packaging

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

Recipe fill:

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

You can make squash in a jar with cucumbers without sterilization. Prepared vegetables are laid in layers. Pour boiling water over a cylinder, cover, stand for 5 minutes. After draining the water, pour boiling water over again, cover with a lid and stand for another 5 minutes. Drained a second time. Top in the jar add greens, garlic, pepper. Boil the fill a couple of minutes. Pour fill, cork.

Salted squash

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 leaves of laurel;
Black pepper peas;
Allspice.

Brine Formulation:

100 grams of salt;
Water.

This is the simplest recipe for squash salting. Squash tightly packed in a three-liter bottle, alternating with fragrant herbs in layers. Pour salt. Pour in boiled water. Cork tightly with plastic caps. Three days once a day, turn the bottle over and shake it to melt the salt. Do not open before use, so that mold does not form.

Squash in tomato juice

The recipe for the bookmark on a half-liter jar:

300 grams of squash.

Recipe fill:

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

To make squash for the winter tastier, it is better to preserve them in tomato juice. To do this, first sterilize the banks for 3-4 minutes. Fruits are cut into four parts, blanched in water for 5 minutes and filled with jars hot. Immediately pour boiling finished pouring: tomato juice boil for 15 minutes with bell pepper, black pepper, bay leaf, salt and sugar. Cork 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;
Hot pepper pod.

Recipe fill:

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

Squash before blanching in a pan for 5 minutes, cool in cold water. Stack in a pan with herbs. Pour boiling pour. Press down with oppression. Withstand two to three days at room temperature. Store in the refrigerator.

Vegetable mix

The recipe for the bookmark on a three-liter jar:

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

Recipe fill:

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

They put the fruits in a jar in the following order: zucchini, cucumbers, squash, tomatoes. Between the layers lay dill, bay leaf, garlic, pepper. Pour boiled fill. Sterilize for 13-15 minutes. Vinegar is added and corked.

Salads

Patisson can become 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 pepper;
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;
Hot pepper pod.

Boil tomato juice for 10 minutes, add carrots. After another 10 minutes - sweet and bitter peppers. After 10 minutes - squash, cubes, salt, sugar, butter, diced. Cook for 20 minutes. Add garlic and vinegar. Put it in banks. To cork.

Squash with bell pepper and beans

Recipe:

1 kilogram 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 ground in a blender. Squash and pepper cut into cubes. Beans are pre-boiled until tender. Chopped tomatoes are boiled in a thick-walled pan for 15-20 minutes. Add pepper and cook for 10 minutes, add squash and cook for another 10 minutes, the last add beans, sugar, salt, sunflower oil, vinegar. Boil another 10-15 minutes and cork in jars.

Jam

Squash Jam

From squash it turns out a very tasty unusual jam.

Recipe:

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

Squash is cleaned from seeds and cut into small cubes. Blanch squash 5 minutes. Syrup is made in advance from water and sugar. Add squash and cook for 15 minutes over low heat. Leave for 24 hours. So repeat three times. Before the last boil, add the zest and lemon juice, vanilla sugar. Corked in sterilized jars.

Jam with orange

Recipe:

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

Seeds are removed from squash, cut into slices and passed through a meat grinder with an orange. You can take three oranges, only without a white peel. Pour sugar, mix, let 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 another 15-25 minutes. Ready jam is corked in jars.

Pineapple Jam

Bookmark Recipe:

1 kilogram squash;
1 kilogram of granulated sugar;
Half a liter of water;
1 lemon
1 jar of canned pineapple slices.

Squash is cleaned of seeds, cut into cubes, blanched in water and poured into boiled syrup. Boil the squash in syrup for 15 minutes two times after 8-12 hours. Then add a jar of canned pineapple, lemon juice and cook until tender. Poured into jars and corked.

Cooked dishes

Patisson can be boiled and cooked with him various dishes.

Mashed soup

Recipe:

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

Chop vegetables randomly. Put in the bowl of the crock-pot, add salt, pour chicken stock, close the lid and cook for 35 minutes. Open the valve, let off steam, cool, beat the soup with a dipping blender. Add butter, greens.

Winter salad

Recipe:

2 salted squash;
2 medium potatoes;
350 grams of chicken giblets;
2 carrots;
Large onion;
3 eggs;
Mayonnaise or sour cream.

Boil potatoes, eggs, carrots, offal. Allow to 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;
Ketchup chili.

Squash boiled in salted water, spread on a plate, watered with ketchup.

Fried food

You can recreate many dishes from fried squash.

Fried eggs

Recipe:

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

Beat eggs with a whisk, salt, add flour, bake fried eggs in a frying pan like a pancake. Separate the minced meat with diced onions and squash until cooked. Salt, pepper. In the middle of the scrambled eggs spread the minced meat and wrap on both sides of the edge, forming a roll. When serving, cut into pieces, watered with sour cream, sprinkled with finely chopped dill and parsley.

Mini cakes

Recipe:

4 medium squash;
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. Eggplant is salted, allowed to stand, drained excess fluid. Squash breaded in flour. Sauté circles of squash and eggplant in sunflower oil. Eggs, garlic, carrots are crushed in a blender, mixed with mayonnaise. Lay in layers and smeared with cooked sauce: squash, eggplant, tomato. Sprinkle grated cheese on top. Leave for a couple of hours to brew.

Pancake cake

Test Recipe:

4 medium squash;
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, squash tinder on a coarse grater, squeeze lightly, add eggs, flour, salt. Knead the dough. A batch of dough is spread on a hot pan, gently spreading it on the surface. Damn well fried on both sides. For the filling, carrots, cheese, garlic are crushed in a blender. Add these products to mayonnaise, mix. Dice tomatoes and sausage. Spread pancake on a plate, smeared with mayonnaise with carrots and cheese. Sprinkle with sausage and tomatoes. So lay out several layers. The top layer is decorated with greens.

Squash fritters

Test Recipe:

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

Squash the squash on a coarse grater, salt, squeeze the juice slightly, add eggs, flour, soda to the tip of the knife, a little sugar for taste. Let the dough go for about 15-20 minutes. Bake pancakes under the lid. Served with sour cream.

Scrambled Eggs

Recipe:

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

Squash is fried in butter until cooked, beat eggs with milk, salt, poured into a pan, cover. You can add tomatoes. Cook under cover for 5 minutes.

Fried squash

Recipe:

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

Squash is cut into circles, breaded in flour, sautéed in butter, put in a colander, let the oil drain. Chopped garlic and pepper are added to the mayonnaise. After 40-45 minutes, the cooled squash is spread on a plate, salted, greased with mayonnaise. Ready dish is allowed to stand in the refrigerator for an hour and a half.

Braised dishes

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

Squash caviar in a 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, fry the squash in small portions until tender. On oil - onions, carrots, tomatoes. Add to them squash, simmer for 15-20 minutes over low heat under a lid, salt. Grind the cooled eggs in a blender.

Vegetable stew

Recipe:

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

Squash, eggplant, pepper, onion, carrot, cut into cubes. Fry onion, carrots, eggplant, sweet pepper, squash, sliced \u200b\u200btomatoes into oil. Salt, add a third of a teaspoon of sugar. Lastly add finely chopped garlic and herbs if desired. You can replace eggplant with pumpkin, mushrooms or broccoli.

Oven Dishes

Patisson can serve as an excellent raw material for cooking wind 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 carrot;
20 grams of flour;
Salt, sugar, pepper to taste;
Fragrant herbs as desired.

For stuffing take squash 6-7 cm in diameter. Cut the stem. Gently pick the flesh with a teaspoon to make a deep bowl. In the fruit impose a pre-prepared filling. 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, pepper, mixed. Put ready squash in a pan, pour 100 grams of water and steam under a lid for 10-15 minutes. For tomato sauce, carrots and onions are cut into small cubes, fried in sunflower oil until soft, add flour, a minute later pour tomato juice. Let the sauce boil for 5-8 minutes, add salt, sugar and pepper to taste. Pour squash with sauce, stew until tender. You can bake in the oven. Ready squash sprinkled with chopped herbs.

Squash stuffed with meat

Recipe:

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

In squash, the stalk is cut, the pulp is selected with a spoon so that a plate is obtained. Onions and carrots are crushed in a blender, poured into minced meat, salt, pepper, mix well. Prepared minced meat is filled with squash. Gently place squash on a greased baking sheet. Tomatoes are cut into 10 slices, spread them on squash, salt. Bake in the oven for about 35-40 minutes. Sprinkle with grated cheese, bake another 5-7 minutes.

Sweet dishes

You can prepare sweet dishes from squash, only your own imagination can limit the culinary.

Candied fruit

Recipe

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

Squash cuts with plates, blanched in water for 1-2 minutes, pour into boiling syrup with citric acid, boil for 10 minutes three times, letting it brew for 10-12 hours. Discard squash into a colander, drain and dry until tender for 2-3 days at room temperature.

Sweet pancakes

Recipe:

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

Grated squash, squeeze the juice slightly, add eggs, flour, salt, sugar, a pinch of salt. Knead the dough and fry the pancakes in sunflower oil. Served with sour cream, yogurt or whipped cream.

Why do we love tomatoes so much ?! For their unique sugar taste and meatiness! What can’t you cook from these bright "test" vegetables. In Russia, the most popular tomato dish is pickled tomatoes in jars. Who is against? There will definitely not be any objectors.

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

For pickling pickled tomatoes with squash we take the products from the list.

We will calcify the banks in the oven and let them cool. Boil the lids in a saucepan for at least 5 minutes.

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

Fill the jar with clean, tight tomatoes, alternating with squash. Small squash can be placed in a jar as a whole. Cut large squash into slices.

Boil water in a large pot or kettle. Pour boiled tomatoes with squash.

Cover the jars with lids for 10 minutes.

Salt the broth from the cans into the container. For convenience, you can use the capron cap with holes.

Add salt to the broth.

Add sugar. Stir and bring to a boil. Boil for 5 minutes.

Fill the jars with hot brine to the shoulders. Add acetic acid to each jar.

Close the jars with hot screw caps. Turn the storage container upside down and wrap it well in a blanket.

Leave to cool completely. Our jars are all on the selection.

Tomatoes pickled with squash for the winter are ready for storage.