Pickled squash for the winter “finger-licking”: recipes in jars, without sterilization, crispy, in pieces

Young fruits with a diameter of 5–6 centimeters are excellent for pickling. If the squash is larger, cut it into large pieces and blanch it - put it in boiling water for 3-4 minutes, and then be sure to rinse it with cold water. Remember that the pulp of large vegetables will be watery and the seeds will be hard. Therefore, these can be left for other dishes.

Wash and dry the squash before cooking. Remove the stems.

The amount of ingredients in the recipes is calculated for three-liter jars. Pack the squash inside tightly. Depending on the size of the fruit, the required amount sometimes varies.

An average of one and a half liters of water is required for the marinade. Boil it for pouring with a small reserve; due to the different shape and size of the fruit, different volumes of liquid may be needed.

Be sure to sterilize jars and lids before you start cooking.

Place the rolled jars upside down and wrap them in blankets or towels until they cool. Then store the workpieces in a cool, dark place.

How to deliciously pickle squash for the winter

First of all, you should understand that among the closest relatives of squash are not zucchini, as most gardeners think. Another name for squash is plate pumpkin, which means that they are much more closely related to this vegetable. It is not for nothing that fully ripened squash, in size and hardness of its peel, is much more similar to pumpkins and is no longer suitable for consumption, except perhaps for animal feed. And for people, the most tempting are the squashes of very tiny sizes.

Medium-sized vegetables can also be used for preparations. The main thing is that the seeds in them have not yet fully ripened, then the pulp after canning will remain firm and not flaccid.

Of course, tiny squash, no more than 5 cm in size, look very attractive in any jar, but it is not easy to obtain such fruits in quantities sufficient for preservation. To do this, you need to have fairly large squash plantations. Therefore, experienced gardeners and owners often use a trick - they use squash of several sizes at the same time. The larger ones are cut into halves or quarters and placed inside the jars, and the outside is covered with whole “babies”. It turns out both satisfying and beautiful.

In order to get crispy pickled squash in jars for the winter, there is another trick. Large vegetables must be blanched before harvesting for 2-5 minutes (depending on age) in boiling water. But the main thing is to immediately immerse the pieces in very cold water after blanching. Using this technique will provide the future workpiece with an attractive crunchiness.

For many delicious recipes that involve sterilizing pickled squash for the winter, jars of vegetables should not be further insulated after twisting. On the contrary, it is advisable to cool them as quickly as possible. In this case, the canned food will be provided with high taste and organoleptic qualities.

Preparing fruits for pickling consists only of thoroughly washing them and cutting out the stalks on both sides. The skin is usually not cut off; in young fruits it is still tender and thin.

The taste of the squash pulp itself is quite neutral, in this they are more like zucchini than pumpkins. But it is precisely this fact that allows you to actively experiment with a variety of spicy and aromatic additives when making pickled squash. The recipes described below with photos will help you learn how to pickle squash for the winter, even without culinary experience.

Marinade for squash 1 liter

It is most convenient to pickle squash in jars with a volume of 1 to 3 liters. To make it more convenient for the housewife to navigate and further experiment with certain additives for the marinade, here is an example of the layout of all the most commonly used spices for pickling squash per 1 liter jar.

550-580 g squash;
420-450 ml of water or marinade liquid;
3-4 cloves of garlic;
2-3 sprigs of parsley;
1-2 sprigs with an umbrella of dill;
3-4 peas of allspice;
1 bay leaf;
1/3-1/4 horseradish sheet;
2 leaves each of cherry and black currant;
a piece of red hot pepper;
5 black peppercorns;
1 tbsp. l. salt;
2 tbsp. l. Sahara;
½ tsp. vinegar essence.

When using containers of a different size, the required amount of ingredients simply needs to be reduced or increased proportionally.

Advice! When marinating squash for the first time, you should not use all the herbs and spices at once.

To begin with, it is better to stick to the classic recipe, and then, as you gain experience, gradually add one or another spice to obtain a variety of flavors.

Classic recipe for pickled squash

In the classic version of pickling squash, the following ingredients are usually used:

1 kg squash;
1 liter of purified water;
2-3 cloves of garlic;
2 sprigs of dill and parsley;
Bay leaf;
8 black peppercorns and 4 allspice;
2 tbsp. l. salt;
3-4 tbsp. l. Sahara;
2-3 tbsp. l. 9% vinegar.

And the manufacturing process itself is very simple.

The squash is prepared for pickling in the standard way: washed, trimmed off excess parts, and blanched if necessary.
A marinade is made from water, salt, sugar, bay leaves and peppercorns. Boil it for about 5 minutes, then pour in vinegar.
Place garlic and half the required amount of herbs at the bottom of the pan. Then lay the prepared squash, covering them with the remaining greens on top.
Pour in slightly cooled marinade, cover with a lid and leave for several days to completely soak at room temperature.
After 2-3 days, it is more convenient to transfer the squash along with the marinade into clean jars and store in the refrigerator.

Salads with squash

You can prepare squash quickly and tasty for the winter using a recipe in the form of a salad. They can be used in salads, either chopped or whole. They decorate the dish and give it a unique taste, tender and rich. Salads will be an excellent addition to meat, cereals, or become an independent snack.

Salad "Sweet"

To work you will need:

Patissons
bell pepper
Apples (sweet and sour)
Honey 200 g.
Apple vinegar 200 ml
Salt 30 g
Water 1 l

Salad with squash

The marinade is designed for 3 kg of vegetables and fruits (one kilogram of each product). The stalks of small squash need to be cut off; large ones should be peeled and chopped into cubes. Remove the core from 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 squash – 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 in boiling water for three minutes, drain in a colander. Chop the squash into strips. Sterilize the jars and place cabbage and squash in them 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, and in this case increase the amount of spices and marinade proportionally.

Squash with tomatoes

To work you will need:

Squash – 2 kg
Tomatoes -2 kg
Dill, parsley - one bunch each
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 deep containers in layers, sprinkling with a mixture of chopped herbs and salt. Sprinkle pepper on top and place bay leaf. Pour boiling water over the salad, cover with gauze and press down with pressure. Marinate in a warm place for 12 hours, then put in a cool place.

Squash with zucchini

A tasty, light salad complements a hearty lunch well. To work you will need:

Squash – 1 kg
Zucchini – 500 g
Bell pepper – 2 pcs.
Vinegar 9% – 50 ml
Sugar -70 g
Dill – 1 bunch
Allspice and bitter pepper to taste
Salt 20 g

Wash, peel and cut the vegetables into small slices, chop the dill, mix everything and place in sterilized jars. Mix vinegar, sugar, spices and 500 ml of boiling water, pour the marinade into jars in equal proportions. If necessary, add boiling water to the jars. Sterilize the salad for 15 minutes, roll up and cool.

Squash and zucchini for the winter

Salad "Original"

Canned squash with cauliflower is a rather unusual combination, but has a fresh taste and pleasant sourness.

To work you will need:

Squash 1 kg
Cauliflower 1 kg
Vinegar 9% – 180 ml
Sugar – 20 g
Salt – 20 g

Small squashes that do not need cutting are perfect. They need to be thoroughly washed and the stalks cut off. Cauliflower should be cut into florets 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.

How to pickle squash in jars for the winter

In modern kitchens, it is more often necessary to prepare pickles and marinades with hermetically sealed jars. Since not everyone has enough space in the refrigerator to store all the canned goods. There is nothing particularly difficult about this process. Marinating squash is not fundamentally different from the same process for cucumbers or zucchini.

All ingredients and their proportions can be taken from a standard layout or a classic recipe.

Glass containers must be washed thoroughly using a soda solution and be sure to rinse well after that.
Attention! Since jars with already filled products will necessarily be sterilized, there is no need to pre-sterilize them.
First, spices chosen to taste are placed at the bottom of each jar: garlic, pepper, herbs.
At the same time, prepare the marinade by heating water with salt and sugar in a separate pan.
While the marinade is being prepared, the squash fruits are placed in the jars as tightly as possible, but without fanaticism. It is better to cover them with some other greenery on top.
The marinade is boiled for about 5 minutes until the spices are completely dissolved, at the end vinegar is added and the squash placed in jars is immediately poured over it.
Cover glass containers with boiled metal lids, which are no longer opened during sterilization.
For the sterilization process, prepare a wide flat pan. The water level in it should be such that it reaches at least the shoulders of the jar placed in it.
The temperature of the water in the pan should be approximately equal to the temperature of the marinade in the jar, that is, it should be quite hot.
Place the jars in a pan of water on any stand. Even a kitchen towel folded several times can play its role.
The pan is placed on the fire, and after the water boils in it, the jars with pickled squash are sterilized for the required amount of time, depending on their volume.

For squash, it is enough to sterilize liter jars - 8-10 minutes, 2 liter jars - 15 minutes, 3 liter jars - 20 minutes.

Preservation storage rules

Winter pickling, hermetically sealed with metal lids, can be stored freely in room conditions; there are no special requirements for its storage. The only thing you should pay attention to is the shelf life of homemade products.

Important! Homemade squash pickles are not recommended to be stored for more than 24 months.

It is better to open jars that have stood for so long, put their contents in a bucket, and during the next harvesting season, prepare and close salted or pickled vegetables according to a new recipe. Storage in a basement or cellar is required to reduce the risk of food fermentation and unplanned explosion of jars during the warm season.

It is not recommended to place jars near microwaves, heating devices, ovens, or even near a refrigerator - operating equipment raises the temperature near the place where it is installed. Even if all microbes are destroyed during sterilization, no one can guarantee that chemical processes will not begin in the heated space.

Be sure to store pickles and pickled vegetables in a cool or cold place, placed in wooden barrels, large glass or stainless steel containers.

Such home-made products are kept under pressure and simply covered with a lid. Periodically you will need to rinse the napkin placed on the vegetables and remove excess water. At the first sign of fermentation or mold, it is better to throw away the food - this way you can avoid botulism.

Recipe for winter squash marinated with garlic

Garlic is that very necessary seasoning that is necessarily used when making pickled squash for the winter according to any of the recipes. But for special lovers of this spicy-hot vegetable, you can use not a few cloves, but a whole head of garlic per 1 kg of squash. Otherwise, the marinating process is no different from the traditional one. And pickled garlic cloves are very tasty and in themselves are an additional bonus when opening a jar of such preparation in winter.

How to pickle squash for the winter in jars with cherry, horseradish and currant leaves

In general, the leaves of horseradish and fruit trees are traditionally most often used for pickling a variety of vegetables. But it is the cherry and horseradish leaves that are responsible for maintaining crispness in the fruit. And black currant guarantees the brine an incomparable aroma. Therefore, if the recipe for crispy pickled squash for the winter is especially attractive, then among the spices used for pickling, you need to find a place for the leaves of these plants. Usually they are simply placed at the bottom of the jars before adding the squash along with other herbs and spices.

Preparing the main ingredients

A distinctive feature of squash during preservation is the absence of the need for long-term soaking in liquid. There is no need to soak this product, since soaking in the prepared marinade is sufficient. An excellent appetizer is made from young squash. It is better to leave ripe fruits for preparing salads, since they have already become harder and have lost their former taste.

Vegetable preparation becomes the most delicious if you follow all the rules and subtleties when preparing the main component:

The thin peel, which is the shell of this plant, does not require removal from the surface. It also pickles and salts well.
Considering the first feature of this fruit, the squash will need to be thoroughly cleaned before preservation. For this purpose you need to take a stiff brush.
Squash has a small stalk that does not have any nutritional value. Therefore it should be removed.

Almost all methods of preparing this product for the winter involve a blanching procedure. This process is essential to ensure that the fruit retains its crisp quality and does not become too soft during the preservation process.
Blanching this plant is carried out as follows: the fruits are treated with hot water for about 7 minutes. Sometimes just pouring boiling water over it is enough, but some recipes require soaking in hot water.
Sometimes after blanching the pleasant previous color of the product disappears. To prevent this from happening, you will need to quickly move the squash into ice water after heat treatment with boiling water.
Squash can be of different colors - there is no need to sort them before preservation. This feature, on the contrary, will give the workpiece an interesting appearance.

Regardless of the chosen recipe, it is recommended to line the bottom of the preservation containers with various spices and seasonings - this way you can achieve maximum taste from the unusual vegetable. For these purposes, currant or cherry leaves, garlic cloves, grated horseradish root and much more are most often used.

Marinating squash in jars with coriander and mustard seeds for the winter

Using the same standard technology, you can get very tasty spicy pickled squash for the winter, which can rightfully be classified in the “finger-licking” category.

Products for a liter jar you will need:

2 medium squash;
3 cloves of garlic;
2 clove buds;
5 g coriander seeds;
15 cumin seeds;
about 10 black peppercorns;
½ tsp. mustard seeds;
2 bay leaves;
several sprigs of parsley;
30 g each of salt, sugar;
30 ml vinegar 9%.

Squash in tomato

Pieces of squash in tomato with vegetables can be served as an appetizer or added to a winter salad. The taste of tomatoes makes the dish richer and more interesting. Squash has very tender, crispy flesh that easily absorbs other flavors and becomes an excellent base for salad.

Squash slices in tomato

To 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.

The squash needs to be cleaned, cut into large pieces, and placed in a pan. Add the remaining ingredients, stir and place over medium heat, bringing to a boil. Boil for 15 minutes, then pour into sterilized jars and roll up the lids. Wrap it up and leave it to cool.

Small squash in tomato

To work you will need:

Small squash – 1 kg
Tomato juice – 1 l
Sugar - 20 g
Salt - 15 g

Wash the squash thoroughly, remove the stems, and place in sterilized jars. Boil tomato juice, add sugar and salt, pour it over the vegetables, then sterilize for 15-20 minutes. Close with lids and cool quickly.

All golden recipes for preparing squash for the winter are time-tested and easy to use. Following the instructions exactly will help you prepare truly tasty and beautiful squash and diversify your winter menu.

How to pickle squash for the winter without sterilization

There are various recipes for making pickled squash for the winter without sterilization. The opinions of different housewives on this matter are quite contradictory. Some believe that it is sterilization, especially long-term, that prevents squash from remaining hard and crispy during pickling. Others, on the contrary, do not risk doing without it, believing that in this case there is a high risk of souring or exploding jars of pickled squash.

Apparently, every housewife should take a risk and try both methods in order to then draw the appropriate conclusions for herself. Here is a recipe for pickled squash without sterilization with the addition of apples. These fruits will not only have a beneficial effect on the taste of the finished canned food, but will also contribute to their better preservation.

You will need:

500 g squash;
250 g apples;
2 cloves of garlic;
half a small capsicum;
several sprigs of herbs (parsley, dill);
1 liter of water;
60 g each of salt and sugar;
2 tbsp. l. 9% vinegar.

Manufacturing:

The stalks of squash are removed, and the seed chambers of apples are removed. If necessary, cut into 2 or 4 parts.
All spices, pieces of squash and apples are evenly distributed into pre-sterilized jars.
Heat a pan of water to a boil and pour it over the contents of all the jars almost to the very edge.
Cover with sterile metal lids and leave for some time to soak. For liter jars this time is 5 minutes, for 3 liter jars – 15 minutes.
While the jars of squash and apples are infused, in a separate pan, bring the same amount of water to a boil again.
Drain the water from the jars, using special lids with holes for convenience, and almost immediately fill them with newly boiled water.
Leave for the same period.
Comment! If 3-liter jars are used for preservation, then the second time they can be filled with ready-made marinade.
Drain the water from the cans again.
At this point, prepare the marinade from water, sugar and salt, and add vinegar at the end.
For the third time, the jars of vegetables and fruits are filled with boiling marinade and immediately sealed hermetically.
It is important to keep the caps sterile at all times. To do this, a container of water must be boiling on the stove during production, into which the lids are placed between pours.
When using this cooking method, jars of pickled squash can be additionally wrapped upside down for cooling.

Option without sterilization with many spices

Recipes for squash for the winter, which do not allow you to waste extra time on sterilization, are becoming very popular. When the fruits are preserved with aromatic leaves and spicy spices (in large quantities), they become tender in taste and crunchy.

Required ingredients:

Dill – 2 umbrellas;
Small squash – 6 pieces;
Cherry, horseradish, currants - one middle leaf each;
Garlic – 5-6 cloves;
Bay leaf – 2 pieces;
Parsley - 4 sprigs;
Pepper (peas) – 5 pieces;
Basil, tarragon, thyme - a sprig (optional);
Chili pepper – 1/4 pod without seeds.

For 1 liter of brine:

9% vinegar and salt - 2 large spoons each;
Granulated sugar - a tablespoon.

Making crispy squash for the winter:

Rinse the vegetables with cool water, blanch in boiling water for 6-7 minutes, place in a bowl with ice until completely cool;
We prepare the brine ourselves. Add the required proportions of salt and sugar to the required amount of water, then put the liquid on the flame and wait until the bulk components are completely dissolved;
We sterilize the jar, put the aromatic ingredients that we described above on its bottom. To prevent them from taking up a lot of space in the dish, you can scald them with boiling water;
Blot the cooled “pumpkins” with a cotton towel, put them in jars, cover them with the prepared marinade, and let them sit for 15 minutes. In this case, the container should be loosely covered with a sterilized lid;
Add the brine and taste for spices and bitterness. If necessary, reduce the hot pepper and add seasoning. Let's boil the marinade again. When we remove from the heat, add table vinegar. Fill the jars up to the neck with hot marinade and seal them tightly with sterile lids.

Place the squash without sterilization in a cool room, without covering it with anything.

A simple recipe for winter squash marinated with cucumbers without sterilization

Using exactly the same simple technology that was described above, pickled squash is prepared along with cucumbers for the winter without sterilization. For cucumbers, this scheme is traditional, so if everything is done correctly and sterilely, then there is no fear of the preparations turning sour. It is important to rinse vegetables very thoroughly to remove possible contamination. Cucumbers also need to be pre-soaked in cold water for several hours.

And the components are used in the following proportions:

1 kg of small squash (up to 5-7 mm in diameter);
3 kg of cucumbers;
2 heads of garlic;
3-4 sprigs of dill with inflorescences;
10 peas of allspice;
14 black peppercorns;
6 bay leaves;
2 liters of water;
60 g each of salt and sugar;
30 ml vinegar essence.

Combination with zucchini

Squash and zucchini for the winter are a very beautiful and practical dish. Fragrant, crunchy vegetables will diversify your menu in the winter cold.

List of components:

Zucchini and squash - one kilogram each.

For one jar:

3 cloves;
A sprig of any greenery (whatever you like);
Clove of garlic.

Brine for 1.5 liters:

3 large spoons of granulated sugar;
2 large spoons of salt.

Description of cooking step by step:

Cut the vegetables into medium pieces;
Place the spices described above in the prepared container, mix the fruits, pour boiling water over them, and heat for five minutes;
Drain the water into the pan, add salt and sugar, wait for the liquid to boil;
Pour in vinegar (100 ml), stir;
Fill the jars with hot marinade, seal with lids, and after cooling, place in storage.

Recipe for squash marinated without vinegar for the winter in jars

Not everyone accepts the presence of vinegar in winter preparations. Fortunately, you can do without it by replacing it with the addition of citric acid.

Important! To get a substitute for 9% vinegar, 1 tsp. citric acid is diluted in 14 tbsp. l. warm water.

You will need:

1 kg squash;
8 cloves of garlic;
2-3 small horseradish roots;
2 carrots;
12 buds of cloves and the same number of black peppercorns;
a pair of dill umbrellas;
several bay leaves;
water;
2 leaves each of cherry and black currant;
4 tsp. salt;
2 tbsp. l. Sahara;
2 tsp. citric acid.

This quantity of products should yield approximately 4 half-liter jars of pickled vegetables.

The preparation method also does not involve traditional sterilization.

The jars are washed, sterilized, half a horseradish root, several cloves of garlic, 3 peppercorns and 3 cloves are placed in each.
Fill to the end with whole or halved pieces of squash, cover with herbs on top.
Each jar is filled to the top with boiling water, covered with lids and allowed to brew for 8-10 minutes.
Then pour the water into a saucepan, add spices, currant leaves, cherries and bay leaves. Boil for 5 minutes.
Add half a small spoon of citric acid to each jar, pour boiling marinade over it and seal it tightly.
The jars are placed upside down, insulated on all sides and wait to cool.
After about 24 hours, they can be transferred to a permanent storage location.

Attention! It is quite possible to replace umbrellas or sprigs of dill with seeds. They will make the marinade even more flavorful.

Korean squash - the most delicious recipe with sterilization

Let's look at another recipe for preparing squash for the winter in Korean.

Maybe you will like this option.

Ingredients:

Squash 3 kg
Carrots 0.5 kg
Onions 0.5 kg
Bell pepper 6 pcs.
Hot pepper 2-3 pcs.
Garlic 3 heads
Parsley 1 bunch
Dill 1 bunch
Sugar 1 cup
Vegetable oil 1 cup
Vinegar 1 glass
Salt 2 tbsp. l. with a slide
Ground black pepper 1 tbsp.
Korean carrot seasoning 1 pack

Preparation:

We wash the squash well and trim the edges.

We grate on a special grater for Korean carrots, you can grate on a simple coarse grater, or with a food processor

Grate the carrots in the same way.

Cut the onion into half rings

Cut bell and hot peppers into small strips, put everything in a container with salad

Crush the garlic using the device and add it there

Finely chop the greens (parsley and dill), add to the container with the salad

All vegetable components are chopped. All that's left is to add the seasonings.

Pour in seasoning for Korean carrots. Ground black pepper.

Pour out the vinegar. A glass of vegetable oil

Pour in a glass of sugar. Two heaped tablespoons of salt

Now you need to mix everything very thoroughly and leave it aside for 3 hours.

While the vegetables are marinating, prepare the jars.

We wash them with baking soda and add a little water. If the jar is 3 liter, place it to sterilize lying down.

Banks should not touch each other

Place in the microwave for 3 minutes on high power.

Place the lids in boiling water for 5-7 minutes

Jars with lids are ready.

Pour the prepared mixture into the jars, leaving 1 cm of free space up to the edge of the jars.

Interesting: The most delicious winter lecho in jars without sterilization - the recipes are finger-licking good

We sterilize the workpieces. To do this, place a towel at the bottom of the container and fill it with warm water. Place the jars inside and boil for 15-20 minutes after boiling.

After this, we take out the blanks, screw on the lids, and let them cool.

We send it to the pantry or underground for storage

Squash marinated in pieces for the winter

There is also a special recipe, as a result of which pickled squash is difficult to distinguish from mushrooms, for example, milk mushrooms.

You will need:

1.5 kg squash;
2 medium carrots;
1 onion;
head of garlic;
30 g salt;
90 g sugar;
a pinch of ground black pepper;
100 ml 9% vinegar;
110 ml vegetable oil;
greens to taste and desire.

Preparation:

The squash is washed and cut into small pieces, carrots into thin slices, and onions into half rings.
Garlic and herbs are chopped with a knife.
Combine all the chopped products in a deep container, add spices and vinegar and mix thoroughly.
Leave in a warm place for 3-4 hours.
Then they are transferred to clean glass jars and sent for sterilization for at least 20 minutes.
Sealed hermetically and stored.

Delicious instant squash

I think any housewife will appreciate marinated crispy squash prepared according to an instant recipe. A little tinkering in the kitchen - and you can already try very tasty canned food.

More deliciousness:

Delicious pickled tomatoes with honey for the winter: sweet, aromatic, even children ask for more!

Ingredients:

2 kilograms of squash;
a tablespoon of sugar;
a couple of tablespoons of salt;
6 liters of water;
a tablespoon of vinegar;
garlic, black pepper and herbs to taste.

Instant recipe:

Place dill, pepper, herbs and garlic in sterile jars.
Wash the squash and cut into pieces. Place in jars.
Prepare the filling: pour water into a saucepan and boil. Add sugar, vinegar and salt.
When the marinade is ready, pour it into jars. Roll up, turn over, wrap and wait to cool.

Note: this appetizer will perfectly complement meat dishes.

Squash marinated with zucchini and cauliflower

This recipe, an assortment of pickled vegetables, is usually the most popular at the holiday table, since everyone finds the most delicious thing in it, and the contents of the jar disappear in a matter of minutes. It's hard to imagine a better recipe that allows you to pickle squash quickly and easily.

You will need:

1 kg squash;
700 g cauliflower;
500 g of young zucchini;
200 g carrots;
1 sweet pepper;
7-8 pieces of cherry tomatoes;
half a pod of hot pepper;
1 head of garlic;
2 onions;
60 g salt;
100 g sugar;
dill - to taste;
2 tbsp. l. vinegar;
8 clove buds;
5 peas of allspice.
from 1.5 to 2 liters of water.

Preparation:

Cauliflower is separated into inflorescences and blanched for 4-5 minutes in boiling water.
If you are not using the youngest squash, then they are cut into pieces and blanched along with the cabbage.
Zucchini is also cut into several pieces, depending on size.
Tomatoes are pricked with a toothpick.
The peppers are cored and cut into strips.
Carrots are cut into circles, onions - into rings, garlic cloves - simply into halves.
Spices are placed at the bottom of the jars and then all the pieces of vegetables are evenly distributed.
The marinade is prepared in the standard way by boiling salt and sugar in water and adding vinegar at the very end.
Pour hot marinade into jars of vegetables and sterilize for 15 minutes.
Roll up, cool and put away for winter storage.

Crispy squash with bell pepper in sweet marinade

Another interesting combination is squash and bell pepper. Unlike previous recipes, the marinade here will not be salty: this is a recipe for those who love sweets.

Main ingredients:

380 g squash;
Onion - 100 g;
10 g fresh parsley;
150 g bell pepper;
A couple of sprigs of fresh purple basil;
A piece of lemon - 20 g;
10 g fresh celery leaves;
A quarter of hot pepper.

For the marinade:

500 ml water;
4 clove buds;
50 ml of 9% table vinegar;
A tablespoon of salt;
A pair of bay leaves;
100 g sugar.

This amount of food is enough to roll up two half-liter jars of squash.

Subsequence:

We prepare everything you need in advance. Peel the onion, wash it and cut it into thin rings. We also cut the piece of lemon that we have. Remove all seeds from bell peppers. We also cut it into rings. Prepare the capsicum in the same way. You don't have to take it at all if you don't really like it spicy. Cut the squash into medium-sized pieces. Wash fresh greens.

The jars must be sterilized first, otherwise our preparations will not survive until winter. Let them dry thoroughly and then start filling. The first layers are greens and onion rings.

Place squash and peppers on the resulting pad. We alternate them with each other.

Now you can make the brine. To do this, take the specified amount of water and put it on the fire. Add salt and sugar. Have they dissolved? Excellent. It's time to pour in the vinegar. Also at this stage we will need clove buds and bay leaves. Let the marinade boil a little and pour it over the vegetables.

Carefully covering with lids, we place our preparations in a pan for sterilization. In our case it will take 20 minutes. That's all. All that remains is to roll up the jars and let them cool.