Pickled squash
Pickled squash are good both as an independent appetizer and as a base for a salad. There are several proven recipes, each with an original taste and cooking method.
Classic marinade
For work you will need:
- Squash - 1.5 kg
- Garlic - 1 medium head
- Hot pepper - 1 pod
- Chopped celery (root) - 1 tbsp. l.
- Chopped horseradish (root) - 1 72 tbsp. l.
- Salt
The marinade is prepared in a proportion of 60 g of salt per liter of water. In squash, you need to cut off the stalk and, without peeling, blanch in boiling water for 3 minutes, then cool under running cold water. Place thoroughly washed and dried vegetables, then prepared squash at the bottom of a sterilized jar. Cover with boiling brine.
Important! In order for pickled squash to be crispy and dense, you need to follow several rules. Only the smallest fruits are taken for pickling. Immediately after rolling up the cans, they must be carefully but quickly cooled. Do not put into heat under any circumstances!
Marinade "mushroom"
The patissons according to this recipe have a taste reminiscent of mushrooms. For work you will need:
- Squash of any size 1.5 kg
- Medium carrots - 2 pcs.
- Garlic - 1 large head
- Vegetable oil and vinegar 9% ½ cup each
- Sugar ½ cup
- Salt 1 tbsp. l. with a slide
- A pinch of ground black pepper, herbs to taste
Carrots and squash are peeled, chopped into small pieces. Garlic with herbs are finely chopped. The prepared ingredients must be mixed in a convenient deep container, sprinkled with spices and salt. Mix vinegar with oil, pour into vegetables and mix thoroughly. Leave to marinate for 3 hours.
Marinating squash
Arrange the slices in sterilized jars along with the marinade, top up almost to the top with water, sterilize for 15 minutes. Then wrap with towels and leave warm until it cools completely.
Lightly salted squash
Of what can be prepared from squash for the winter, this recipe will be the easiest to execute. All the necessary products can be found not only in personal plots, but also in food markets.
For work you will need:
- Squash - 3 kg
- Celery, mint, currant, laurel leaves
- Sugar, salt, allspice peas
For every 0.5 liters of jar volume, one leaf of all the indicated plants, 2 allspice peas. For a liter of marinade, add two tablespoons of sugar, one tablespoon of salt, a spoonful of vinegar. Put spices and leaves at the bottom of the jar, put squash on top, and pour boiling marinade. Cool the jars gently.
Marinade "special"
These marinated squash are distinguished by a very bright taste and aroma, pleasant and stimulating the appetite. For work you will need:
- Squash - 2 kg
- Medium bell peppers 10 pcs. (red, yellow, dark green)
- Bow - 5 heads
- Hot peppers - 4 pcs.
- Medium lemon - 2 pcs.
- Carnation - 12 pcs.
- Basil, parsley, dill - one bunch each (any greens of your choice)
- Bay leaf - 6 pcs.
- Vinegar - 1 glass
- Sugar - 2 cups
- Salt - 4 tbsp. l.
Spices, salt and sugar are placed at the bottom of sterilized jars. Then lemon, onion, pepper, squash quarters are cut into circles. Vegetables are stacked in layers, then vinegar is poured over the jars.With boiling water, you need to bring the liquid level to the top of the cans, then sterilize them for 20 minutes, close and cool.
Canned squash for the winter: the best recipe from a professional (video)
Prepare squash for the winter, you can also according to recipes. which are written somewhere in a notebook or according to grandmother's advice, but when a real, professional chef is engaged in canning vegetables, you should take a closer look at this and try to perform it.
Watching and learning:
Most often, pickled squash is served as a vegetable side dish to hot dishes or added to salads. And you can do that, with bread - also an option!
I hope you have a desire to prepare the squash for the winter. Here, as in all matters, the main thing is to start. If you haven’t tried to put this vegetable in jars, or maybe you haven’t tasted it, then be sure to prepare one of the recipes provided and I assure you that you will take on others later. As the saying goes - "Everything is tasty - simple"!
Good luck and all the best!
Salads with squash
You can cook the squash quickly and tasty for the winter according to the recipe in the form of a salad. They can be used in salads and shredded or whole. They decorate the dish and give it a unique taste, delicate and rich. Salads will be an excellent addition to meat, cereals, or become an independent snack.
Sweet salad
For work you will need:
- Squash
- Bell pepper
- Apples (sweet and sour)
- Honey 200 g.
- Apple cider vinegar 200 ml
- Salt 30 g
- Water 1 l
Squash salad
The marinade is designed for 3 kg of vegetables and fruits (one kilogram of each product). In small squash, you need to cut off the stalks, peel the large ones and chop them into pieces. Core the pepper and chop into semicircles. Cut the apples into slices. Mix the chopped ingredients with the marinade and simmer over low heat for 3-5 minutes. Then pour the salad into sterilized jars and roll up the lids, cool.
Squash with cabbage
- Peeled patissons - 1 kg
- White cabbage - 1 kg
- Vinegar 9% - 150 ml
- Sugar - 100 g
- Salt - 20 g
- Allspice on the tip of a knife
- Mustard (seeds) -2 g
Chop the cabbage and boil it in boiling water for three minutes, put it in a colander. Chop the squash into strips. Sterilize the jars, and lay cabbage and squash in layers, sprinkling with spices and salt. Pour boiling water over the vegetables and sterilize the jars for 15 minutes. You can add a kilogram of carrots to this salad, in this case, increase the amount of spices and marinade proportionally.
Squash with tomatoes
For work you will need:
- Squash - 2 kg
- Tomatoes -2 kg
- Dill, parsley - one bunch
- Bay leaf - 4 pcs.
- Allspice -20 peas
- Salt - 40 g
- Water -2 l
Peel the squash and cut into large slices, tomatoes into slices. Place in a deep container in layers, sprinkling with a mixture of chopped herbs and salt. Pour pepper on top and lay the bay leaf. Pour boiling water over the salad, cover with gauze and press down with oppression. Marinate warm for 12 hours, then put in a cold place.
Squash with zucchini
A delicious, light salad complements a hearty meal. For work you will need:
- Squash - 1 kg
- Zucchini - 500 g
- Bulgarian pepper - 2 pcs.
- Vinegar 9% - 50 ml
- Sugar -70 g
- Dill - 1 bunch
- Allspice and bitter peppers to taste
- Salt 20 g
Wash the vegetables, peel and cut into small slices, chop the dill, mix everything and arrange in sterilized jars. Mix vinegar, sugar, spices and 500 ml of boiling water, pour the marinade into jars in equal proportions. Top up the jars with boiling water if necessary. Sterilize the salad for 15 minutes, roll up and refrigerate.
Squash and squash for the winter
"Original" salad
Canned squash with cauliflower is a rather unusual combination, but they have a fresh taste and pleasant sourness.
For work you will need:
- Squash 1 kg
- Cauliflower 1 kg
- Vinegar 9% - 180 ml
- Sugar - 20 g
- Salt - 20 g
Small patissons that do not need cutting are perfect. They need to be thoroughly rinsed and the stalks cut off. Cauliflower should be cut into inflorescences and boiled for 3 minutes in salted water. Vegetables are placed in sterilized jars in layers and poured with cold marinade. Then the jars are sterilized for 15 minutes.
Oven dishes
Patisson will serve as an excellent raw material for cooking oven 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 gram of sunflower
oils; - One medium onion and one carrot;
- 20 grams of flour;
- Salt, sugar, pepper to your liking;
- Fragrant herbs at your request.
For stuffing, take squash 6-7 cm in diameter. The stalk is cut off. Carefully pick up the pulp with a teaspoon so that a deep bowl comes out. A pre-prepared filling is put into the fruits. For the filling, the rice is washed, boiled until half cooked in 400 grams of water. Pass the meat with a meat grinder, add to rice, salt, pepper, mix. Put ready-made squash in a frying pan, pour 100 grams of water and steamed under a lid for 10-15 minutes. For tomato sauce, carrots and onions are cut into very small cubes, fried in sunflower oil until soft, flour is added, after a minute, tomato juice is poured. Allow the sauce to boil for 5-8 minutes, add salt, sugar and pepper to your liking. Pour squash with sauce, stew until cooked. You can bake in the oven. Ready-made squash are 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 gram of sunflower oils;
- Salt and pepper to your liking.
In squash, the stalk is cut off, the pulp is picked up with a spoon so that a plate comes out. Onions and carrots are made smaller with a blender, poured into minced meat, salt, pepper, mix well. The prepared minced meat is filled with squash. Carefully put the squash on which a baking sheet is oiled. Cut the tomatoes into 10 slices, put them on squash, salt. Put the oven in the oven for about 35-40 minutes. Sprinkle with grated cheese, bake for another 5-7 minutes.
Squash caviar
Squash caviar is distinguished by its delicate taste and texture; it can be prepared both from old fruits and from young ones. Only mature squash should be peeled and large seeds removed.
For work you will need:
- Peeled patissons - 3 kg
- Ripe tomatoes - 2 kg
- Onions - 1 kg
- Carrots - 1 kg
- Vegetable oil - 250 ml
- Vinegar - 2 tablespoons
- Sugar - 4 tablespoons
- Salt - 2 tablespoons with a small slide
Cut squash and tomatoes into small cubes, finely chop the onion, grate the carrots on a medium grater. Fry the squash and carrots with onions in a deep frying pan for 10 minutes, then add the tomatoes and fry for another 10 minutes. Then you need to wipe the whole mass through a sieve or grind in a blender.
Add sugar, vinegar and salt to the mass, mix thoroughly and simmer over low heat for 30 minutes, stirring occasionally. Then pour the caviar into sterilized jars and sterilize for another 15 minutes. Roll up the cans and wrap them until they cool completely.
If desired, curry, Provencal herbs, hot peppers, herbs, garlic and other favorite spices can be added to the main ingredients. They are added in crushed form already at the stewing stage. The taste will become more intense after the caviar has stood in the jars for several days.
Squash caviar
Squash for the winter - Korean salad delicious recipe - lick your fingers
To prepare this Korean squash salad for the winter, the vegetables must be thoroughly rinsed. Further, they will have to be peeled from them. In order to facilitate this process, scald them with boiling water.It is better to do this in a colander. If the vegetables are young, then once is enough. Ripe fruits must be scalded twice. After scalding, pour over the squash with cold water and let them cool for half an hour - otherwise they can become very soft.
For a Korean salad with squash you will need:
- one kilogram of squash:
- half a kilo of carrots,
- half a kilo of onions,
- Bulgarian, bell pepper - six small pods,
- garlic - 2 - 3 cloves,
- salt and black, red ground pepper to taste.
Despite the fact that almost all Korean salads are distinguished by their spiciness, sugar is added to many of them to enhance the taste. Korean-style squash is no exception, therefore, to dress the salad, you will need 150 grams of sugar, one glass of vinegar and the same amount of any vegetable oil.
Harvesting squash salad in jars:
Wash all vegetables prepared for the salad thoroughly.
Chop the carrots on a coarse grater, free the squash from the skin and cut into small pieces, chop the onion, cut the bell pepper into half rings.
Squeeze the garlic into the prepared vegetable mixture and mix thoroughly.
After that, the preparation for the future salad must be seasoned with vinegar, salt and pepper. Now stir the salad thoroughly and let the vegetables feed with the juice.
It remains only to sterilize the jars, fill them with salad and put them in the refrigerator until winter.
Squash is a unique product that goes well with any pickled vegetables.
Squash in tomato
Pieces of squash in tomato sauce with vegetables can be served as a snack or added to a winter salad. The taste of tomatoes makes the dish richer and more interesting. Squash has a very tender, crispy flesh that easily absorbs other flavors and becomes an excellent base for salad.
Sliced patissons in tomato slices
For work you will need:
- Squash - 3.5 kg
- Tomato - 2 tbsp.
- Vegetable oil - 1 tbsp.
- Vinegar 9% - 1 tbsp
- Sugar - 100 g
- Garlic - 1 head
- Salt - 1.5 tbsp l.
Patissons need to be peeled, cut into large pieces, and placed in a saucepan. Add the rest of the ingredients, stir and put on medium heat, bring to a boil. Boil for 15 minutes, then pour into sterilized jars, roll up the lids. Wrap up and leave to cool.
Small squash in tomato
For work you will need:
- Small squash - 1 kg
- Tomato juice - 1 l
- Sugar - 20 g
- Salt - 15 g
Wash the squash thoroughly, remove the stalks, arrange in sterilized jars. Boil tomato juice, add sugar and salt, pour over vegetables, then sterilize for 15-20 minutes. Close the lids and cool quickly.
All golden recipes for winter squash blanks are time-tested and easy to use. Accurate adherence to the instructions will help you cook really tasty and beautiful squash, and diversify the winter menu.
Cooking description:
The main thing in such a preparation is not to let the squash grow very large. The most appetizing and delicious are the little cute fruits. However, if you use them in another dish, where the squash needs to be cut into slices or cubes, of course, overgrown ones are quite suitable. With the right process, pickled squash will stand for more than one year, although most likely you will like them so much that even until the new year there will be nothing left. Cook the blanks for the winter! It is very exciting, simple, and most importantly, delicious! In the meantime, I'll tell you how to cook marinated squash without sterilization.
Purpose: For lunch / For dinner Main ingredient: Vegetables / Patissons Dish: Blanks / Marinating Diet: Slimming recipes
