Do you know how to salt squash for the winter?

A variety of pumpkin - squash - can be safely preserved according to well-known recipes. There are many descriptions of how to salt squash for the winter. They can not only be treated with salt, but also pickled, make jam and many other culinary masterpieces based on them. In its structure and taste, squash is very similar to zucchini, so you can use recipes for zucchini for pickling and pickling.

Nuances in cooking squash

From young fruits, excellent salty squash are obtained for the winter. Mature vegetables are best used as an ingredient in salads. If, nevertheless, you come across too ripe squash for salting, then it is better to divide them into parts. It is better not to use an overripe crop at all, they are hard and have already lost their unusual taste.

The shell of the squash is a very thin peel that should not be removed. It lends itself well to pickling and salting. Given this feature, before culinary work, the squash must be thoroughly washed with a brush. And, as for the stalks, they must be removed.

Salting squash for the winter, recipes for such a provision provide for a blanching procedure. It is needed to maintain the crispness of the vegetable. Blanching is processing vegetables with hot water for 5-10 minutes. You can just douse it with boiling water, but there is an option to hold it in it for a short time. So that the pleasant yellowish color does not disappear, after a hot bath, the squash is dipped in cold water.

Read the article: how to salt lard yourself at home?

Salting squash for long-term storage

This is the most common recipe for salting squash for the winter. For preparation, you will need 2 kg of squash for two 1.5 liter jars.

Preparation:

1. Boil thoroughly washed vegetables for 10 minutes in plain water.
2. Prepare the clove by peeling it.
3. Wash the fresh dill stalks, the recipe will need about 100 grams. Rinse with 6 cherry leaves and approximately 2 horseradish leaves.
4. Place the washed spices on the bottom of two jars. Throw in 6 black peas in the same place.
5. Now we have come to the main point, how to salt squash for the winter. To do this, you need to lay out the squash tightly to each other in a jar to the very top.
6. Pour 1.5 liters of water into a saucepan, boil with 60 g of salt. Pour the resulting brine into the squash. Set aside in a dark room to saturate for three days.
7. After the set time, drain the saturated water into a saucepan, boil and pour the ingredients over again. Can now be sealed tightly with metal lids.

Salting patissons should always be of the same size. So, the distribution of salt will be even throughout the pulp of vegetables.

Salting squash with cucumbers

For those who are looking for a recipe: "How to salt squash with cucumbers?" - it is provided below. For cooking, you should stock up on 2.5 kg of squash and take exactly twice as many cucumbers (5 kg). Of these components, 4 cans with a volume of 3 liters will come out.

Preparation:

1. Wash the cucumbers.
2. Hold the squash in boiling water for 5 minutes.
3. Put spices in a jar, namely: 20 peeled cloves of garlic, 25 grams each of parsley and dill, a tablespoon of salt. Cut one red pepper into 4 pieces and arrange with other spices. Those who wish can add carrots.
4. It's time to lay out the vegetables.You can throw cucumbers and squash in discord, or you can beautifully arrange them in layers.
5. Salting squash in cucumber jars for two days. To do this, you need to make a brine from 5 liters of water and 300 grams of salt. Boil and pour into jars with contents. Now you should wait 2 days until the vegetables are saturated with brine under a nylon lid.
6. Pour the fragrant brine into a saucepan, boil. Pour boiling liquid over the ingredients and wait 5 minutes. Repeat the procedure twice.
7. After the third scalding, the provisions must be sent to the sterilization procedure for 20 minutes. Only then can the cans be preserved for the winter. Patissons with cucumbers are ready.

For those wishing not to store food for a long time, after the third pouring with boiling brine, the jars are closed with a nylon lid and sent to the refrigerator for storage after cooling. Not worth sterilizing.

Salting squash with zucchini

Instead of the usual for us, cucumbers with squash, you can use zucchini... Salting zucchini and squash takes less time and effort. The taste of the resulting food resembles the same pickles. Young vegetables with soft seeds and a thin skin are selected for provisions, which, subsequently, does not need to be removed.

Cooking.

1. Wash ingredients and cut into circles.
2. Put in layers in a jar: a layer of squash and squash rings, a layer of spices. In the role of spices, you can take horseradish, celery, cherry and currant leaves, dill, and more. The thickness of the seasoning layer should not be inferior to the vegetable layer.
3. Make a brine, which will consist of 80 grams of salt immersed in 1 liter of water. Boil and pour in the ingredients. Leave for a couple of hours.
4. Drain, boil again, add ingredients and seal for the winter.

Salting squash with tomatoes

But what about without tomatoes in the provisions? This is such a versatile vegetable that perfectly complements any canning. Salting squash with tomatoes will lead to an exquisite taste with an unusual aroma. For salting, you will need about 1.5 kilograms of small squash and up to 0.5 kilograms a tomato ripe, red.

Preparation:

1. Wash the squash, cut the large ones, leave the small ones intact.
2. Gently make a toothpick in each cleanly cleaned tomato with a toothpick.
3. Put the seasonings on the bottom of the sterilized jar. It can be thyme seeds, enough 3 peas, 4 bay leaves, black peppercorns. Throw in a few garlic cloves there.
4. Lay out the squash, place the tomatoes on top. Pour boiling water over. Cover with a lid, wait.
5. Drain the already cooled boiling water and make a brine based on it. This will require 20 grams of salt. It should be diluted with 1 liter of boiling water.
6. Pour jars with hot brine, wait 10 minutes to cool. Drain into a saucepan and boil again.
7. For the third time, pour boiling water over and seal the food tightly. You do not need to turn it over, because heavy squash can crush the soft flesh of tomatoes. You just need to wrap it in a warm cloth and wait for it to cool. Usually, this happens in a day. Only then can the conservation be removed to the pantry.

For those who ask the question: "How to salt squash quickly?", The following procedure is offered. Patissons need to be cut into pieces and put tightly in jars, mixing with spices. Pour with saline solution and close with a nylon lid for a day. After a day, some of the liquid will be absorbed by the vegetables, therefore, when draining it, you need to replenish the missing one with the same composition before boiling again. Boil the drained brine from the squash and pour it back. The salting process is very fast and does not require much work.

The pumpkin culture in question can be consumed immediately after salting, or it can be corked for the winter period and opened much later. No need to worry about how to salt squash for the winter.A distinctive feature of canning for the winter is the sterilization of jars with vegetables inside.

Video recipe for the conservation of squash