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

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. Content of the articlevegetables, pickled with them. Therefore, be sure 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 have the opportunity to combine with cucumbers, zucchini, carrots, sweet and bitter pepper, and other ingredients. Many believe that the squash is a zucchini, but from the zucchini he learned only the taste. In fact, this kind of pumpkin. Thus, if you see a small pumpkin and feel the taste of a zucchini, it means that there is a squash in front of you. Unusual appearance gives the workpiece piquancy and originality.

About the beneficial properties of the

squash Before asking the question: “How to pickle squash for the winter?”, You need to understand their necessity at all. The unusually beautiful outlines and distant association with UFOs bring 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 get rid of excess cholesterol. The abundance of fiber normalizes the bowels, prevents various failures. The squash seeds are struggling with excess salt in the body and relieve gout.

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

Considered vegetable recommended to eat with meat. Marinated patissons are the most suitable for protein products, the recipe of which will give a detailed description of how to make a tasty addition to meat dishes. Such a tandem is useful to people with a problem gall bladder, liver, stomach ulcer. Diets, squash - a necessary element in the diet, because it fights with slags and obesity.

In cooking, the squash can be salted, pickled, canned for the winter, make jam and add to salads. Below are a few delicious recipes for marinating squash for the winter. For provisions you need to take only young vegetables with thin skin. They will be ready in a month, regardless of how the preservation is stored, under a nylon cover or under a tin. Therefore, without waiting for the winter, you can uncork a jar of pickles and enjoy the result.

Read also: Canned cherry compote for the winterTo do this, you will need 1 kilogram of squash, which will take 1 liter of water to prepare brine.

Marinating:

  1. Blanch washed up young squash 5 minutes. To get crispy pickled squash after blanching, they need to be cooled in cold water, also about 5 minutes.
  2. Place spices on the bottom of the enamel pan. It can be parsley and dill about 2 sprigs. Mint and two cloves of peeled garlic are added to taste. Cook the brine, which will also include salt to 2.5 tbsp.spoons, bay leaf, about 8 peas black pepper.
  3. Boil for 5 minutes, pour 4 tbsp.spoon vinegar and place the scallops in the pickle. Turn off the heat, cover with a lid and set aside for 3 days to saturate.
  4. Squash ready.

Pickled squash should be stored in the refrigerator so that they are not acid.

Pickled Squash Chunks

If you have on hand too mature and hard vegetables, pickled squash for the winter pieces will be the way. To do this, you need 4 pieces of large squash and one carrot.

Marinating:

  1. Grind squash into pieces.
  2. Peel and chop the carrots.
  3. Put the spices in a jar: 3 peeled garlic cloves, 8 stuffed cloves, dill, horseradish leaves. Place the vegetables on top.
  4. Boil ordinary water from the tap and pour it components in a jar. Cover with a lid loosely and let it brew for 15-20 minutes.
  5. Transfer saturated water to the pan and add 2 tbsp.spoons of sugar with 4 tbsp. Spoons of salt All this boil.
  6. Pour vinegar at the rate of 1 tbsp.spoon for one liter capacity. Pour boiling brine on top. Banks roll up, wrap and wait for cooling.

Pickled Squash in Hot Sauce

Spicy snack lovers will love the canned squash according to the recipe below. 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 adjusted according to your preferences. The acuteness of pleasant patissons will be with an apple flavor, because apple vinegar is taken in the recipe.

Read also: Preparation for soup or how to quickly cook pickle in winter
  • Place the specified spices plus a fennel umbrella, currants and horseradish leaves in a sterilized jar. Send sliced ​​hot peppers there.
  • Add salt.
  • Grind the scallops and place them in a jar for spices. Then pour boiling water.
  • Pour vinegar on top( 9%).
  • Send for sterilization, covered with a lid. This procedure can be carried out in the oven at 120 degrees for 20 minutes.
  • Remove and screw the cap. Spicy snack is ready.
  • Instead of vinegar, its essence can be applied. For this you need to keep the proportions 1: 7, and this means that in 1 tablespoon of essence you need to add 7 tbsp.spoons of water.

    Pickled squash with cucumbers

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

    Marinating:


    1. Prepare the vegetables: wash, remove greens, tails and dry.
    2. A jar should be sterilized and at the bottom should be placed spices, including 6 cloves of medium-sized garlic, about 3 bay leaves, 6 peppers allspice, parsley, dill, currant and cherry leaves.
    3. Put patissons and cucumbers on top of spices.
    4. Cook marinade consisting of 2 tbsp.spoons of sugar and 1.5 tbsp.tablespoons of salt dissolved in one liter of water. Boil and add 0.5 tsp of vinegar essence. Pour jar mixture.
    5. Send for sterilization lasting 10 minutes.
    6. Twist, turn, wrap. After cooling, turn and clean in a cool room.

    Pickled squash with zucchini

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

    Marinating:

    1. Sterilize a jar in which, after, spread 2 umbrellas of dill, 2 cherry leaves and 3 cloves of garlic.
    2. Cut the carrots into rings and cut the peppers into 4 pieces, removing the core. Prepared components send in a jar for spices. One red pepper is also put in for sharpness.
    3. Zucchini should not be cleaned, but it’s necessary to cut it into rings
    4. Squash wash. If they are small, then leave in their form, large should be crushed. Put the ingredients in a jar.
    5. For the marinade, you should take a pan into which to pour 1 liter of water.70 grams of salt mixed with 3 tbsp.spoons of sugar and fall asleep in water. There, pour 70 grams of vinegar and put in spices( 5 pieces of peas pepper and bay leaf).Boil and pour over the vegetables.
    6. Pickled pickles for the winter in cans, cover with lids and place in a saucepan with water for sterilization. This procedure will last 30 minutes.
    7. Remove from the water, tightly screw the caps. Flip, wrap in a warm cloth and set aside for a day. The next day, the provisions are ready for transfer to the storeroom.
    Read also: Summer dish for every taste -

    zucchini casserole Pickled summer squash with tomatoes

    Summer squash with tomatoes marinated for the winter are not very sharp and slightly sweet. For the realization of this taste, we take a 3-liter jar, which we will fill with a kilogram of squash and a kilogram of tomato.

    Marinating:

    1. Blanch the squash and send them to the bank.
    2. Wash the tomatoes and also attach them to the scallops.
    3. Boil the marinade consisting of spices: allspice and black pepper with 3 peas, and loose: salt, sugar, vinegar - 3 tbsp.spoons. These components are diluted with 1.5 liters of water. Do not forget the bay leaf.
    4. Pickled squash for the winter without sterilization with tomatoes, so you should not send them to the pan with hot water. It should simply pour hot marinade banks and immediately roll up the lids. Wrap in a warm to cool.

    For a certain piquancy in the recipe, you can make a few black fruit berries, which you need to hold for 10 minutes in boiling water before adding to the jar.

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

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