Crispy marinated squash for the winter in jars - 7 step-by-step recipes

Squash as a type of pumpkin has a more delicate texture and taste and is well marinated, absorbing the aroma of spices and other vegetables, and besides, it looks appetizing in jars. It is often paired with squash, cucumber, peppers, carrots and onions. Such squash is served as an independent snack and as a side dish.

Crispy marinated squash "Lick your fingers" for the winter

Patisson marinates well, absorbing the aroma of spices. It is difficult to collect many small fruits at once, so we marinate them, cutting them into pieces. The peel from the squash is not removed, as it gives a crunchy taste. We cook marinated squash using the 3-fold method of pouring without sterilization, and the taste of "lick your fingers" is determined by a set of spices.

Servings: 1 l.

• 
  We wash the squash thoroughly with warm water and remove excess moisture with a napkin.
• 
  Cut the bases of the stalks with a sharp knife and cut each fruit into small identical pieces.
• 
  Sterilize jars for preparation in the microwave in advance. In each jar, immediately add washed herbs, peeled chives and add coriander and mustard seeds.
• 
  Then compactly place pieces of squash in the middle of the jar.
• 
  Put the dill umbrellas and the second garlic clove on top of the squash.
• 
  Then we compactly lay the rest of the pieces and put a dill umbrella on top. Pour squash with boiling water. Cover the jar with a boiled lid and leave for a quarter of an hour.
• 
  After this period of time, pour water from the jar through a special lid and pour the squash for the second time with boiling water for the same time.
• 
  After this time, we pour hot water from the jar into a saucepan and cook the marinade on it, adding the amount of salt, sugar and vinegar indicated in the recipe. Pour the squash with boiled marinade and immediately seal the jars tightly. We check the seaming for leaks.
• 
  Cool jars with pickled squash at home temperature, without wrapping them, and then transfer them to the storage area of ​​your canned food.

Happy and tasty preparations!

Pickled squash without sterilization in jars for the winter

Patisson, as a more delicate vegetable in comparison with cucumber and zucchini, becomes soft and tasteless from the high temperature, so many housewives pickle it without sterilization. Pickled squash will be on your table not only as a savory appetizer, but will also complement the taste of many salads.

Cooking time: 45 minutes.

Cooking time: 15 minutes.

Servings: 1 l.

Ingredients (for 1 liter can):

• Medium squash - 2 pcs.
• Garlic - 1 head.
• Dill umbrella - 1 pc.
• Black peppercorns - 10 pcs.
• Allspice peas - 6 pcs.
• Hot pepper - 1 pod.

Marinade:

• Water - 1 liter.
• Salt - 2 tbsp. l.
• Sugar - 2 tbsp. l.
• Vinegar 70% - ½ tsp

Cooking process:

1. First of all, prepare all the products for marinating the squash with the calculation of the number of cans of the blank.
2. Measure out the recipe for the amount of marinade ingredients. When everything is at hand, then the probability of error is small.
3. Rinse the squash well and cut into small equal pieces. You can remove the seeds with a teaspoon. Peel the garlic and remove the seeds from the hot pepper.
4. Put an umbrella of dill in previously sterilized jars and sprinkle with peppercorns. Then compactly arrange the pieces of squash and put a piece of hot pepper.
5. Pour boiling water into the jars.
6. Then cover the jars with boiled lids and leave the squash for 30 minutes.
7. After this period of time, drain the water from the cans through a special lid into a separate saucepan.
8. Cover the jars with a towel to keep the vegetables warm.
9. Cook the marinade on the spicy water drained from the cans, dissolving the amount of salt and sugar indicated in the recipe in it. Pour vinegar into the boiled marinade and turn off the heat.
10. With boiling marinade, immediately pour the squash in jars, filling them to the very top. If the marinade is not enough, add a little boiling water.
11. Then seal the cans tightly and check the sealing tightness.
12. Put the jars on the lids and cover with a towel, without wrapping them with a warm blanket, until they cool completely. Marinated squash without sterilization are ready. Store them in a cool place.

Happy and tasty preparations!

Pickled squash with cucumbers for the winter

Squash can be pickled along with cucumbers, because they are from the same pumpkin family and the preservation conditions are the same. This "duet" looks beautiful, turns out to be tasty and with a varied composition. For canning, small specimens are chosen and cucumbers are soaked in cold water in advance. The ratio of vegetables in the jar is chosen at your discretion. Cooking by the method of 3-fold filling.

Cooking time: 45 minutes.

Cooking time: 15 minutes.

Servings: 2 p.

Ingredients:

• Squash - 1 kg.
• Cucumbers - 600 gr.
• Garlic - 6 cloves.
• Black peppercorns - 12 pcs.
• Bay leaf - 4 pcs.
• Mix for pickling vegetables - 1 tbsp. l.
• Hot pepper - 1 pod.

Marinade:

• Water - 1 liter.
• Salt - 2 tbsp. l.
• Sugar - 2 tbsp. l.
• Apple cider vinegar - 2 tbsp. l.

Cooking process:

1. We choose vegetables for pickling, removing damaged fruits, then we weigh them thoroughly. Cucumbers, if there is time, soak in cold water in advance. Then remove the tips from clean vegetables.
2. In any way we sterilize the cans for the workpiece and boil the lids. Pour ½ tablespoon of dry marinating mixture into prepared jars.
3. On top of the mixture, put peeled and chopped garlic cloves, black peppercorns and laurel leaves.
4. Then we compactly fill the banks with prepared squash and cucumbers.
5. Pour vegetables with boiling water and leave for 15 minutes. Then we refill for the same time. This is considered blanching, which softens the tissues of the food.
6. After the 2nd pouring, pour water from the cans through a special lid into a separate saucepan and measure its amount for the correct preparation of the marinade.
7. Pour sugar and salt into this water and cook the marinade. Add apple cider vinegar either to the boiling marinade or directly to the jars.
8. Then fill the squash and cucumbers with marinade, filling them to the very top.
9. We seal the cans tightly and check the tightness of the seaming. Then we cover them with a blanket for a day until they cool completely.
10. Squash with cucumbers will marinate well in a month and can be served. We store this preservation in a cool place.

Happy and tasty preparations!

Delicious squash marinated with zucchini for the winter

Squash and zucchini marinated in the same jar are a visual and aesthetic appetizer and without much difference in the tastes of vegetables, but nevertheless, such a variant of homemade preparation exists. Young small vegetables are chosen for her: squash up to 7 cm in diameter and zucchini no more than 15 cm long. Let's add these vegetables with onions and fresh herbs. We prepare by the method of 2-fold filling with marinade followed by sterilization.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Servings: 2 p.

Ingredients:

• Squash - 500 gr.
• Zucchini - 500 gr.
• Onions - 2 pcs.
• Garlic - 6 cloves.
• Allspice peas - 8 pcs.
• Bay leaf - 2 pcs.
• Parsley - 2 bunches.

Marinade:

• Water - 1 liter.
• Salt - 2 tbsp. l.
• Sugar - 2 tbsp. l.
• Vinegar 70% - 0.5 tsp

Cooking process:

1. Wash jars for this blank with baking soda and microwave sterilize. Boil the lids. Peel the onions and cut into thin rings. Peel the garlic. Place onion rings, garlic cloves, bay leaves, and allspice peas at the bottom of each jar.
2. Lay the washed parsley on top of them.
3. Rinse squash and zucchini well under running water and cut off the ends. Cut the courgettes into pieces. Put the prepared vegetables in a compact jar with spices.
4. In a saucepan, cook the marinade from the amount of water, salt and sugar specified in the recipe. Pour vegetables in jars with boiling marinade for 15–20 minutes.
5. Then pour the marinade into the same saucepan, bring to a boil and re-pour the vegetables.
6. Then we proceed to sterilization. We put the jars with squash and zucchini in a large saucepan with hot water, covering the bottom with a towel so that the water is up to the level of the hangers of the jars.
7. Cover them with lids and sterilize within 10 minutes from the beginning of the boil of water in a saucepan.
8. Then pour ½ teaspoon of vinegar essence or 3 tbsp into each jar. l. 9% vinegar and seal them tightly. We check the tightness of the seaming.
9. We refrigerate the jars upside down at home temperature and then store them in a cool place.

Delicious and successful preparations!

Pickled squash cut in pieces for the winter

Pickled patissons are a rare delicacy and can only be prepared with your own hands. The delicacy of the taste and the special aroma of this beautiful vegetable leaves no one indifferent. This recipe is for harvesting slightly overgrown fruits, which are cut into pieces. Cooking without sterilization.

Cooking time: 45 minutes.

Cooking time: 15 minutes.

Servings: 2 p.

Ingredients:

• Squash - 1.5 kg.
• Carrots - 1 pc.
• Garlic to taste.
• Chili to taste.
• Allspice peas - 2 pcs.
• Carnation - 4 pcs.
• Bay leaf - 2 pcs.
• Dill seeds to taste.
• Vinegar 9% - 2 tbsp l. on the can.

Marinade:

• Water - 1 liter.
• Salt - 1 tbsp l.
• Sugar - 3 tbsp. l.

Cooking process:

1. Rinse the squash for this blank well and, if the peel is dense, then remove it with a sharp knife. You can leave the soft rind. Cut the squash into pieces. Peel carrots, hot peppers and chives immediately.
2. Microwave sterilize clean jars and boil lids. Chop the carrots into rings. Place a laurel leaf, carrot rings and chives in each jar.
3. Then compactly put the chopped squash in the jars, placing pieces of hot pepper between them.
4. Boil clean water in a saucepan and pour boiling water over the pieces of squash for 15 minutes.
5. After this time, pour the water from the cans through the lid into the same saucepan, pour the calculated amount of salt and sugar in it and cook the marinade. Pour the boiling marinade over the squash again for 15 minutes.
6. After 15 minutes, pour the marinade back into the pot and bring it to a boil. Pour table vinegar, dill seeds, or allspice and cloves into each jar. Then pour the boiling marinade over the squash for the third time.
7. Close the cans tightly with lids and check the tightness of the sealing.
8. Then put the jars on the lids and cover with a warm blanket until completely cooled. Store marinated squash pieces in a cool place.

Happy and tasty preparations!

Sweet crispy squash for the winter in jars

In the distant Soviet times, Bulgarian pickled cucumbers were very popular. According to this recipe, squash and zucchini are no less tasty. Patissons are obtained with a light sweet taste and subtle sourness and will perfectly complement your fish and meat dishes. We cook without sterilization using the double pouring method. If the jars with squash are immediately cooled sharply, then they will be crispy.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings: 4 p.

Ingredients:

• Squash - 3 kg.
• Garlic - 16 cloves.
• Greens - 1 bunch per jar.
• Hot pepper to taste.
• Black pepper to taste.

Marinade:

• Water - 2 liters.
• Salt - 3 tbsp. l.
• Sugar - 1 tbsp.
• Vinegar 9% - 250 ml.

Cooking process:

1. Squash, preferably small, rinse thoroughly with a brush and carefully remove the bases of the stalks.
2. Then cut them into medium pieces, and you can leave the small fruits whole.
3. Microwave sterilize clean cans beforehand. Boil the lids. In each jar, put four peeled cloves of garlic, a bunch of washed any greens (dill or parsley, you can mix it) and a piece of hot pepper.
4. Then compactly fill the jars with pieces of squash. Pour boiling water over them, cover and leave for 15 minutes to blanch.
5. After this time, drain the water from the cans through a special lid and pour it out.
6. Cook the marinade in a saucepan using the amount of pure water, sugar and salt specified in the recipe. Put black peppercorns in the boiling marinade and cook for 2 minutes. Then pour table vinegar into the marinade, stir and turn off the heat.
7. With boiling marinade, re-pour the squash in jars, filling them to the very top, so that the marinade even spills a little over the edge.
8. Close the cans tightly immediately and check the sealing tightness.
9. Then cool the jars upside down, and after cooling down, you can store them in any dark place. If possible, chill the jars quickly and then determine the difference in the texture of the pickled squash.

Happy and tasty preparations!

Assorted marinated squash with tomatoes

If you have a good harvest of different vegetables, you can prepare an assortment of squash and tomatoes for the winter. The preparation is practical, beautiful and will have a pleasant sweetish taste, because the squash is good friends with other vegetables. We marinate the assorted without sterilization and choose small vegetables.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings: 2 p.

Ingredients:

• Squash - 500 gr.
• Tomatoes - 500 gr.
• Onions - 2 pcs.
• Garlic - 4 cloves.
• Dill umbrella - 2 pcs.
• Horseradish leaf - 2 pcs.
• Bay leaf - 2 pcs.
• Black peppercorns - 8 pcs.

Marinade:

• Water - 1 liter.
• Salt - 2 tbsp. l.
• Sugar - 1 tbsp.
• Vinegar 9% - 2 tbsp l.

Cooking process:

1. The number of small squash and tomatoes calculated for the volume of the workpiece, rinse well under running water.
2. Cut the peeled onions into pieces of any shape.
3. Rinse the dill umbrellas and horseradish sheets with cold water.
4. Wash the baking soda cans ahead of time and microwave or otherwise sterilize them. Boil the lids. Put the spices in the prepared jars and then the squash with tomatoes, laying the onion pieces between them.
5. Then fill the assorted jars with boiling water for a quarter of an hour and cover the jars with lids.
6. During this time, in a separate bowl, prepare the marinade from the volume of pure water, sugar, salt and spices specified in the recipe. Cook the marinade over low heat for a couple of minutes.
7. Then pour the hot water out of the jars. Place peeled chives on top of the tomatoes and add a tablespoon of vinegar to each jar. Pour the boiling marinade into jars, filling them to the very top, so that it overflows slightly.
8. Tightly seal the assorted cans and check the tightness of the sealing. Then cool them upside down and after the floor.

Happy and tasty preparations!