Step-by-step description of the preparation of pickled squash for the winter

Patisson, like a sponge, is able to absorb the taste of spices and vegetables marinated with them. Therefore, it is imperative to experiment and make pickled squash for the winter in combination with other components. They can be closed not only in pure form with spices, but also combined with cucumbers, zucchini, carrots, sweet and bitter peppers, and other ingredients. Many believe that the squash is a squash. He only got the taste from the vegetable marrow. It is actually a kind of pumpkin. An unusual appearance gives the workpiece a spice and originality.

About the beneficial properties of squash

Before asking the question: "How to pickle squash for the winter?", You need to understand their need in general. Unusually beautiful outlines and a distant association with UFOs, brings this vegetable to the first stages of popularity in cooking, and especially in canning. But it is not only attractive from the outside, its useful properties are no worse than external beauty. The presence of beneficial microelements improves human vision, liver function. Dietary fiber helps to get rid of excess cholesterol. The abundance of fiber normalizes bowel function, prevents various disruptions. Squash seeds fight excess salts in the body and get rid of gout.

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

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

In cooking squash can be salted, pickled, canned for the winter, made jam and added to salads. For provisions, you need to take only young vegetables with a thin skin. They will be ready in a month, regardless of how the conservation is stored, under a nylon lid or under a tin can. 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 marinating squash. It will take 1 kg of squash, which will take 1 liter of water to prepare the brine.

Pickling:

1. Blanch the washed young squash for 5 minutes. To get crispy marinated squash after blanching, they need to be cooled in cold water, also for about 5 minutes.
2. Place the spices on the bottom of the enamel pot. It can be parsley and dill about 2 twigs each. Mint and two cloves of peeled garlic are added to taste. Boil the brine, which will contain salt up to 2.5 tbsp. spoons, bay leaf, about 8 black peppercorns.
3. Boil for 5 minutes, pour in 4 tbsp. tablespoons of vinegar and place the squash in the brine. Turn off heat, cover and set aside for 3 days to saturate.
4. Patissons are ready.

Pickled squash should be stored in the refrigerator so that they do not turn sour.

Pickled squash in pieces

If you have too ripe and hard vegetables at hand, pickled squash for the winter in pieces will come in handy. This will require 4 pieces of large squash and one carrot.

Pickling:

1. Chop the squash into pieces.
2. Peel and cut the carrots into rings.
3. Put the spices in a jar: 3 peeled chives, 8 cloves, dill, horseradish leaves. Place vegetables on top of them.
4. Boil plain tap water and pour the components in a jar with it. Cover loosely with a lid and let it brew for 15-20 minutes.
5. Transfer saturated water to a saucepan and add 2 tbsp. tablespoons of sugar with 4 tbsp. tablespoons of salt Boil it all.
6. Pour in vinegar at the rate of 1 tbsp. spoon on a one-liter container. Pour boiling brine on top. Roll up the cans, wrap them up and wait for cooling.

Marinated squash in spicy sauce

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

Canning:

1. Wash and prepare the ingredients, which, in addition to vegetables, will include about 50 ml of apple cider vinegar, 5 grams of hot pepper is enough, a clove of garlic, a teaspoon of salt.
2. In a sterilized jar, place the specified spices plus an umbrella of dill, currant leaves and horseradish. Send cut hot peppers there.
3. Add salt.
4. Grind the squash and place them in a jar with spices. Then pour in boiling water.
5. Pour vinegar on top (9%).
6. Send for sterilization, covered with a lid. This procedure can be carried out in the oven at 120 degrees for 20 minutes.
7. Take out and tighten the lid. The tapas are ready.

Pickled squash with cucumbers

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

Pickling:

1. Prepare vegetables: wash, remove unwanted herbs, tails and dry.
2. Sterilize the jar and place spices at the bottom, including 6 cloves of medium-sized garlic, about 3 bay leaves, 6 allspice peas, parsley, dill, currant and cherry leaves.
3. Place squash and cucumbers on top of the spices.
4. Cook a marinade, consisting of 2 tbsp. tablespoons of sugar and 1.5 tbsp. tablespoons of salt dissolved in one liter of water. Boil and add 0.5 teaspoon of vinegar essence. Pour the mixture into the jars.
5. Send for sterilization, which lasts 10 minutes.
6. Twist, turn, wrap. After cooling, turn over and store in a cool room.

Marinated squash with zucchini

To make marinated zucchini and squash for the winter, you need a 1.5 liter jar, which will take 0.5 kg of squash and 0.5 kg of squash. The main ingredients are diluted with two pieces of carrots and, the same amount, sweet pepper is added. Do not skimp, add onions.

Pickling:

1. Sterilize the jar, in which, afterwards, spread 2 umbrellas of dill, 2 cherry leaves and 3 cloves of garlic.
2. Slice carrot rings, and cut the pepper into 4 pieces, removing the core. Send the prepared components to the jar for spices. Add one red pepper also for spiciness.
3. You don't need to peel the zucchini, but you must cut it into rings.
4. Wash the squash. If they are small, then leave in their form, large ones should be crushed. Place the ingredients in the jar.
5. For the marinade, take a saucepan, into which you pour 1 liter of water. Mix 70 grams of salt with 3 tbsp. tablespoons of sugar and pour into water. Pour 70 g of vinegar there and add spices (5 pieces of peppercorns and bay leaf).Boil and pour over vegetables.
6. Cover the marinated squash in jars for the winter with lids and place in a pot of water for sterilization. This procedure will take 30 minutes.
7. Remove from water, screw tightly with lids. Turn over, wrap in warm cloth and set aside for a day. The next day, the provisions are ready to be moved to the pantry.

Pickled squash with tomatoes

Squash with tomatoes marinated for the winter are not very sharp 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 tomato.

Pickling:

1. Blanch the squash and send them to the jar.
2. Wash the tomatoes and add them to the squash as well.
3. Boil the marinade, consisting of spices: allspice and black pepper, 3 peas each, and bulk: salt, sugar, vinegar - 3 tbsp. spoons. These components are diluted with 1.5 liters of water. Don't forget the bay leaf.
4. Pickled squash for the winter without sterilization with tomatoes, so they should not be sent to a pan with hot water. You just need to fill the jars with hot marinade and immediately roll up the lids. Wrap in warm until cool.

For piquancy, you can add several blackberry berries to the recipe, which you need to hold in boiling water for 10 minutes before adding to the jar.

By preserving vegetables, we hope to get lightning-fast results, and not just a result, but tasty and rich. Pickled squash according to instant recipes will help to cope with this task. In fact, pickling vegetables of the pumpkin family quickly is not difficult. First, the squash must be cut into pieces. Thus, the marinade can quickly saturate the vegetable. For greater reliability, it is advisable to boil the squash together with the brine. And finally, do not skip the blanching procedure in any case. Bon appetit and delicious pickled squash to you!