Squash for the winter - 10 step-by-step recipes in jars

Squash is an interesting product that is not very popular with housewives, although it is tasty and healthy. However, those who decide to prepare the squash for the winter will definitely not regret it: in the cold season, such a preparation will surprise guests and everyone will like it with its original taste.

Crispy pickled squash for the winter

Squash marinated with herbs turns out to be crispy and a little like cucumbers, although they have a more piquant taste. It is not difficult to marinate such vegetables for the winter, and the result will delight even inexperienced housewives.

Servings - 1 liter

• 
  Rinse the squash. Small vegetables up to 5 cm in diameter do not need to be cut, while larger vegetables can be divided into several parts.
• 
  Spices and leaves are placed in pre-sterilized small jars, and squash is tightly tamped on top.
• 
  Boiling water is poured into each jar with blanks up to the neck and left for 5 minutes, then the water is drained and boiled again, repeating the pouring procedure twice.
• 
  After that, the water is brought to a boil again, bulk ingredients for the marinade and vinegar are added and the squash is poured over them.
• 
  The jars are sealed tightly and left to cool in a warm room under a blanket or blanket. When the workpieces have cooled, they are stored in a cooler place.

Squash without sterilization "Lick your fingers" for the winter

In this recipe, sterilization of vegetables is not used, however, mustard and coriander grains are used: squash turns out to be crispy and piquant in taste, with a slight spike.

Cooking time: 1 hour 25 minutes.

Cooking time: 10 min.

Servings - 1 L

Ingredients:

• Garlic - 2 teeth
• Cherry leaf - 2 pcs.
• Currant leaf - 2 pcs.
• Patisson - 3 pcs.
• Horseradish leaf - 2 pcs.
• Dill - 4 umbrellas.
• Mustard seeds - 1 tsp
• Coriander seeds - ½ tsp
• Black peppercorns - 10 pcs.
• Vinegar - 30 gr.
• Salt - 30 gr.
• Granulated sugar - 30 gr.

Cooking process:

1. The patissons are washed and the tips are removed, and then cut into several medium-sized pieces.
2. Currant and cherry leaves, horseradish and dill, garlic and all the specified spices are put in a sterilized jar. Put pieces of squash tightly on top, then again currant leaves, cherries and an umbrella of dill, and then again squash to the top of the jar.
3. Pour boiling water over a jar of prepared vegetables, cover the jar with a lid and leave for 15 minutes.
4. After maintaining the specified time, the water is poured back into the pan and boiled again, again poured into the jar and kept for another 15 minutes. Then they again poured into a saucepan and prepare the marinade: add bulk ingredients to the newly boiled water, pour into a jar. The vinegar is poured directly into the jar.
5. The jar is tightly sealed with a lid, left upside down until completely cooled under a blanket, and then stored at room temperature or in a cool place.

How to prepare squash with cucumbers for the winter?

Squash can be pickled with cucumbers for the winter.Such an assortment can be served in winter even for a festive table: such vegetables are well suited as a snack when drinking strong alcoholic beverages.

Cooking time: 35 min.

Cooking time: 10 min.

Servings - 1 L

Ingredients:

• Cucumber - 1 kg.
• Patisson - 4 pcs.
• Dill - 3 branches.
• Allspice peas - to taste.
• Garlic - 5 teeth
• Bay leaf to taste.
• Granulated sugar - 2 tbsp. l.
• Salt - 2 tbsp. l.
• Acetic essence 70% - ¼ tsp

Cooking process:

1. Cucumbers and squash are washed, dried and tails removed.
2. Garlic, dill and the listed spices are placed in pre-sterilized jars, vegetables are tightly placed on top to the very top.
3. The specified volume of granulated sugar and salt is added to boiling water, brought to a boil again and the essence is poured in. Vegetables in a jar are poured with the resulting marinade.
4. A cotton napkin is placed on the bottom in a wide saucepan with boiling water, jars of marinated vegetables are placed on it so that the water in the pan reaches the shoulders of the jar and boiled for 3 minutes.
5. Jars of cucumbers and squash are tightly sealed, left to cool in a warm room, and then stored in refrigerators or a room where the coolness is maintained.

A simple and delicious recipe for squash with zucchini for the winter in jars

Patissons are similar in taste to zucchini, so they are often canned together. Vegetables prepared according to this recipe are spicy and crispy. Spices add more aroma and flavor.

Cooking time: 1 hour.

Cooking time: 10 min.

Servings - in two 0.5 l jars

Ingredients:

• Patisson - 3 pcs.
• Young zucchini - 6 pcs.
• Bulb onions - 4 pcs.
• Parsley - 1 bunch.
• Cilantro - 1 bunch.
• Garlic - 6 teeth
• Allspice peas - 6 pcs.
• Bay leaf - 2 pcs.
• Water - 1.2 liters.
• Salt - 2 tbsp. l.
• Granulated sugar - 2 tbsp. l.
• Acetic essence 70% - ½ tsp.

Cooking process:

1. Zucchini and squash are washed and cut into large pieces without cutting off the skin.
2. Greens, cloves of garlic, coarsely chopped onion and spices are placed in the jars on the bottom, and on top are pieces of squash and zucchini.
3. For the marinade, boil water, add sugar and salt and pour jars of vegetables with brine. Soak for 20 minutes, and then poured into a saucepan. Boil again and pour into jars.
4. After that, containers with vegetables in brine are placed in a wide saucepan with boiling water for sterilization. The water in the pan should reach approximately to the hangers of the jars, and the workpieces are sterilized in it for about 10 minutes, and then the vinegar essence is poured in.
5. The jars are tightly closed, they are waiting for them to cool, and then they are transferred to a place of permanent storage.

Caviar from squash for the winter in jars

Caviar can be prepared not only from zucchini or eggplant, but also from squash. When combined with carrots, tomatoes and sweet peppers, a delicious product is obtained that can be eaten with bread or used as an addition to pasta dishes, cereals or potatoes.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings - 2 L

Ingredients:

• Patisson - 1 kg.
• Bulb onions - 2 pcs.
• Bulgarian pepper - 2 pcs.
• Tomatoes - 5 pcs.
• Carrots - 2 pcs.
• Garlic - 4 teeth.
• Vegetable oil - 100 ml.
• Table vinegar 9% - 1 tbsp. l.
• Salt to taste.
• Granulated sugar to taste.
• Ground black pepper - to taste.
• Parsley to taste.

Cooking process:

1. The vegetables are washed, if necessary, seeds are removed and dried.
2. Finely chopped onion is sautéed in a deep frying pan with butter.
3. Chopped carrots and bell peppers are added to the onions fried until transparent, and they are cooked together for 10 minutes with regular stirring.
4. Tomatoes are mashed and stewed along with the rest of the vegetables. This takes 15 minutes.
5. Diced squash is added to the vegetable preparation, mixed and cooked with low heat for about half an hour.
6. Add granulated sugar, salt, chopped parsley and garlic to the caviar and cook for another 10 minutes.
7. After that, let the mass cool slightly and turn it into a puree using a blender.After that, the caviar must be boiled again and brought to taste if necessary. At the very end, before laying out in jars, add vinegar. The caviar distributed in containers is closed with lids and left to cool completely, and then stored in a refrigerator or any cool room.

Canned squash with vinegar per liter jar

Spicy pickled small squash will appeal to every household: they are delicious to eat with the main courses, because according to this recipe they are crispy and spicy.

Cooking time: 50 min.

Cooking time: 15 min.

Servings - 1 L

Ingredients:

• Small patisson - 600 gr.
• Horseradish leaf - 1 pc.
• Parsley - 1/2 bunch.
• Leaf celery - ½ bunch.
• Bay leaf - 2 pcs.
• Garlic - 2 teeth
• Dill - ½ bunch.
• Hot pepper - 1 pc.
• Cloves to taste.
• Black peppercorns to taste.
• Water - 400 ml.
• Granulated sugar - 20 gr.
• Salt - 20 gr.
• Table vinegar 9% - 50 ml.

Cooking process:

1. Small squash are blanched in boiling water for 5 minutes and cooled.
2. The greens - dill, parsley and celery - are cut fairly coarsely.
3. In a saucepan, boil water for the marinade, add salt and sugar, pour in vinegar and mix.
4. Spices, horseradish leaves, chopped greens and hot peppers are placed in pre-sterilized jars, small blanched squash are tamped tightly and poured with marinade, which should be very hot.
5. Jars of vegetables are sterilized in a wide saucepan so that the boiling water reaches the shoulders of the jars for 12 minutes, and then tightly closed. The workpieces are turned over and allowed to cool. Bon Appetit!

Delicious salad of squash for the winter in jars

A delicious and healthy winter squash salad can be eaten all winter, opening not only for serving for lunch or dinner, but also as an appetizer for a family celebration or a festive table.

Cooking time: 3 hours 30 minutes.

Cooking time: 15 min.

Servings - 2 L

Ingredients:

• Patisson - 3 kg.
• Bulgarian pepper - 700 gr.
• Carrots - 500 gr.
• Bulb onions - 500 gr.
• Garlic - 5 heads.
• Vegetable oil - 1 tbsp.
• Salt - 2 tbsp. l.
• Granulated sugar - 1 tbsp.
• Table vinegar 9% - 1 tbsp.
• Cilantro - 1 bunch.
• Dill - 1 bunch.
• Parsley - 1 bunch.
• Seasoning for loin carrots - 15 gr.

Cooking process:

1. The squash is washed and the stalks and seeds are removed, cut into cubes.
2. Onions are chopped into thin rings.
3. The peeled carrots are chopped as for Korean cooking.
4. The seeds are removed from the peppers and cut into thin strips.
5. All prepared vegetables are mixed in a deep heat-resistant container, oil and vinegar are added, seasonings, salt and sugar are added, as well as finely chopped garlic cloves. Stir the salad and let it brew for 3 hours.
6. The aged lettuce is distributed in sterilized jars and placed in a wide pot of boiling water for additional sterilization. The water should reach the shoulders of the salad jars, and on top of each piece is covered with a lid and kept in this position for 12 minutes.
7. After that, the salad is closed with lids, allowed to cool upside down, without covering with a blanket, and subsequently stored in cool places.

How to deliciously pickle squash for the winter?

For the winter, you can salt not only cucumbers, but also squash. It is a less popular product than cucumbers, although it is believed that these vegetables are simply undervalued. It is worth trying such an appetizer once, and it will be difficult to tear yourself away from salty squash.

Cooking time: 30 minutes - cooking, 72 hours - souring.

Cooking time: 15 min.

Servings - 2 L

Ingredients:

• Patisson - 2 kg.
• Purified water - 1.5 liters.
• Garlic - 1 head.
• Salt to taste.
• Horseradish leaf - 3 pcs.
• Dill (umbrella) - 100 gr.
• Allspice peas - 7 pcs.

Cooking process:

1. Small washed squash should be boiled in slightly salted water for 6-8 minutes, and then allowed to dry.
2. Horseradish leaves and dill are placed in sterilized jars, peeled garlic and peppercorns are added, and squash is tamped tightly on top.
3. For brine, you need to boil water and dissolve salt in it, bring it to a boil again and pour it into jars with prepared squash.
4. The containers are covered with lids, but not tightly, or covered with gauze and allowed to ferment for 3 days in warm and dark.
5. When 72 hours have passed, the brine from the jars is poured into a saucepan and kept at low heat for 5 minutes, and then vegetables are poured, corked and stored in the refrigerator.

Step-by-step recipe for making pickled squash for the winter

For pickling squash, you cannot use aluminum dishes, otherwise the product will be spoiled: it is better to harvest vegetables in oak tubs or plastic bottles with a cut off neck. The more fragrant currant, cherry and oak leaves are added, the tastier the appetizer turns out.

Cooking time: 30 minutes - cooking, 5 days - fermentation.

Cooking time: 15 min.

Servings - 3 L

Ingredients:

• Patisson - 2.5 kg.
• Dill (umbrella) - 6 pcs.
• Horseradish leaf - 2 pcs.
• Cherry or currant leaf - 10 pcs.
• Oak leaf - 10 pcs.
• Purified water - 2 liters.
• Salt - 8 tbsp l.
• Black peppercorns - 20 pcs.
• Garlic - 6 tooth

Cooking process:

1. Oak, cherry and currant leaves are washed and placed in a container where the squash will ferment.
2. Small squash can be harvested whole, and larger ones are better cut into several parts. Fill the container with prepared vegetables, leaving some space on top for the liquid.
3. Spread the dill and horseradish on top, add garlic, salt and black pepper.
4. Pour the prepared vegetables with water, leaving a little empty space on top. Install oppression and leave to ferment in a warm room, where the air temperature does not drop below 15 degrees, for 3-5 days.
5. The brine will acquire a slight turbidity, it will need to be drained, filtered and boiled. Pickled squash is put in sterilized jars, poured with the resulting chilled brine, sealed and stored.

Delicious Korean-style squash

The original recipe for harvesting squash for the winter - in Korean. The characteristic spices give the dish an oriental flavor and flavor, the appetizer is perfect for serving with strong alcohol.

Cooking time: 2 hours 30 minutes.

Cooking time: 15 min.

Servings - 1.5 L

Ingredients:

• Carrots - 2 pcs.
• Bulb onions - 2 pcs.
• Patisson - 1 kg.
• Bulgarian pepper - 1 kg.
• Garlic - 1 head.
• Salt - 1.5 tsp.
• Granulated sugar - 2 tsp
• Ground coriander - 0.5 tsp
• Ground black pepper - 1/5 tsp.
• Vegetable oil - 50 ml.
• Table vinegar 9% - 30 ml.

Cooking process:

1. Patissons are washed, dried and cut into cubes.
2. The peeled onions are chopped into half-ring pieces.
3. Carrots are cut into cubes or ribbons, as for Korean cooking.
4. Vegetables are put in one deep container, grated or crushed garlic, the necessary spices and herbs, as well as sugar and salt are added to them.
5. The seeds are removed from the pepper and chopped into thin strips, added to the already chopped other vegetables.
6. Pour everything together with oil and vinegar, mix and leave to infuse for 2 hours.
7. Distribute the salad in sterilized jars, pour the released juice on top. Containers with salad are sterilized in a wide saucepan and kept for 15 minutes. Then they are closed, allowed to cool upside down and stored in rooms with cool air.