The closest relatives of zucchini and pumpkin are squash. These vegetables are not inferior to their counterparts in taste and health benefits, they contain a large amount of vitamins and macroelements, and, despite their low calorie content, only 19 per 100 g, they are very nutritious.
Due to their unusual appearance, squash attracts a lot of attention on the dining table, which means it is an excellent option for winter preparations. How to deliciously prepare fruits of interesting shapes is described below. (All ingredients are given for a 1 liter jar.)
Which pitissons to choose
To make squash preparations tasty, you must adhere to the following rules:
- It is advisable to use young fruits for canning; small squash can be pickled whole;
- if there are only large fruits, 7-8 cm in diameter, then they are best used for making caviar or salads;
- The taste of squash is similar to zucchini, so they can be preserved using the same recipes. But squash must be blanched before cooking;
- Before cooking, wash the squash thoroughly and cut off the stem. There is no need to peel the peel, it is very thin;
- You can preserve squash along with other vegetables; they go well with onions, carrots, tomatoes, cabbage, zucchini, etc.
Interesting facts: squash is an artificially bred variety of pumpkin; this plant is not found in the wild. The vegetable got its name from its unusual shape; the name comes from the French word for “pie.”
Rules for canning squash without sterilization
To prepare delicious snacks without sterilization, you need to follow some recommendations:
- Only young squash can be preserved, since mature fruits are too hard and not juicy.
- Vegetables no larger than 5 cm in size are considered ideal. They fit perfectly into a jar and can be prepared whole. More mature vegetables will need to be cut into pieces.
- If you pickle hard and old fruits, they will remain hard.
- There is no need to peel the vegetable, as this will spoil the appearance of the finished product. In addition, they have a very delicate and thin peel, which makes no sense to remove.
- When preparing fruits for canning without sterilization, they are washed, the stalks are cut off, capturing part of the pulp (1 cm).
- To prevent vegetables from being so tough, it is better to pre-boil them for 5 minutes.
Otherwise, you need to follow the recipe and then in winter you can enjoy a tasty and crispy snack.
How to preserve squash to keep it crispy
Squash is a very tasty and healthy vegetable, but tough. To soften it, it is recommended to blanch it, but it is important to know how to do this to get a crispy and tender taste. It is better to select small fruits, put them in boiling water and cook for about 5 minutes, no more. And then quickly take it out and plunge it sharply into ice water. If you do not carry out such manipulation, they will not crunch.
Important! There is no need to wrap the container with the snack after twisting, otherwise the fruits will become wrinkled and flabby.
Crispy pickled squash for the winter
Preparing crispy pickled squash is not at all difficult; for preparing canned food, small fruits that can be pickled whole are recommended. To prepare 2 liter cans of canned food, you will need:
- 1-1.2 kg of small squash;
- ½ horseradish leaf;
- 2 dill umbrellas;
- ½ pod of hot pepper;
- 2 bay leaves;
- 4 blackcurrant leaves;
- 2 cherry leaves;
- 10 black peppercorns;
- 4 cloves of garlic.
Marinade:
- 1 liter of water;
- 1 tablespoon of salt (heaped);
- 4 tablespoons sugar;
- 120 ml table vinegar.
We wash the squash thoroughly; use a brush or a new dish sponge for washing. Since we will not peel the fruits, the washing process must be taken responsibly. Then you will need to cut off the stalks.
Advice! If you only have fairly large squash (more than 5 cm in diameter), then they need to be cut into several parts before marinating.
At the bottom of each liter jar (they need to be sterilized in advance) you need to put a quarter of a horseradish leaf, half a dill umbrella, a currant and cherry leaf. We also add two cloves of garlic and five black peppercorns. Wash and dry all the greens well before putting them in jars.
Then we put the squash in the jars, filling the jars to the level of the hangers. Place the remaining halves of dill umbrellas and a currant and cherry leaf on top of the vegetables. Pour boiling water into the jars, filling them to the very brim. Cover with boiled lids.
Lightly salted squash
Of the things that can be prepared from squash for the winter, this recipe will be the easiest to follow. All necessary products can be found not only in personal plots, but also in food markets.
To work you will need:
- Squash – 3 kg
- Leaves of celery, mint, currant, laurel
- Sugar, salt, allspice
For every 0.5 liter of jar volume, one leaf of all these plants, 2 allspice peas. For a liter of marinade, add two tablespoons of sugar, one tablespoon of salt, and a spoonful of vinegar. Place spices and leaves at the bottom of the jar, place squash on top, and pour boiling marinade over it. Cool the jars carefully.
“Special” marinade
These pickled squash have a very bright taste and aroma, pleasant and stimulating the appetite. To work you will need:
- Squash – 2 kg
- Medium size bell pepper 10 pcs. (red, yellow, dark green)
- Onion – 5 heads
- Hot pepper – 4 pcs.
- Medium size lemon – 2 pcs.
- Cloves – 12 pcs.
- Basil, parsley, dill - one bunch each (any greens to your taste)
- 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, and squash are cut into circles. Vegetables are laid in layers, then vinegar is poured into jars. Use boiling water to bring the liquid level to the top of the jars, then sterilize them for 20 minutes, close and cool.
Squash caviar
Most often, caviar is prepared from eggplant or zucchini, but caviar from squash will be no less tasty.
- 2 kg squash;
- 500 gr. ripe tomatoes;
- 500 gr. carrots;
- 300 gr. onions;
- 170 ml vegetable oil;
- 1-1.5 tablespoons of salt (to taste);
- 2-3 teaspoons sugar;
- 1-1.5 tablespoons of vinegar (9%).
Wash and peel the vegetables well. Cut them into small pieces, and then grind them in a blender or pass them through a meat grinder. Transfer the resulting puree into a saucepan, add salt, sugar, and vegetable oil. Mix and put on the stove.
Simmer the caviar over low heat for one hour. At the very end of cooking, add vinegar.
Advice! If desired, you can add garlic to the caviar. It needs to be crushed and put into the boiling mass five minutes before the end of cooking.
We will wash the jars in advance and sterilize them in any way that is convenient for you. Pour caviar into dry sterile jars and seal tightly. Cool the workpiece “under a fur coat”.
Simple “Winter” salad: guaranteed to be “finger licking good”!
Canning is my favorite hobby, so I'm always looking for new recipes. I want to tell you how to prepare the best “Winter” salad that any gourmet will like.
More deliciousness:
Let's roll up "Gorloder" - an awesome yummy tomato dish for the winter
You will need:
- 3 kilograms of squash;
- kilogram of sweet pepper;
- kilogram of tomatoes;
- 200 grams of parsley;
- 2 heads of garlic;
- 80 grams of salt;
- 200 grams of sugar;
- 350 milliliters of sunflower oil;
- 100 grams of nine percent vinegar;
- 12 black peppercorns;
- 5 peas of allspice.
How to close the Winter salad:
- Grind the tomatoes, parsley and garlic with a meat grinder. Add sugar, salt, oil, pepper and vinegar to the resulting mass. Place in a saucepan and boil.
- Add diced squash and peppers to vegetable mixture. Cook the workpiece for an hour.
- Place the hot snack in sterile jars, roll it up, turn it over and wrap it. Wait for it to cool and put it in the refrigerator.
Note: this salad is an ideal complement to potatoes, various cereals and pasta.
Delicious salad of squash and vegetables
You can prepare a delicious salad of squash with onions, carrots and cucumbers.
- 2 kg squash;
- 1 kg of cucumbers;
- 500 gr. carrots;
- 500 gr. Luke;
- 1 head of garlic;
- 1 bunch of dill;
- ½ cup vegetable oil;
- 200 ml table vinegar (9%);
- 2 tablespoons salt;
- 1 tablespoon sugar;
- 1 teaspoon ground black pepper.
We wash all the vegetables and herbs and dry them. Cut the squash into small cubes or bars. Cut the cucumbers into very thin halves of circles. Grate the carrots into thin long sticks, and the onion into thin halves of rings. Mix all the vegetables.
Pour oil, vinegar, salt, sugar and pepper into the salad. Mix everything very well. Leave, covering the dish with salad with a lid, for 3 hours. Then place the salad in dry, clean jars and compact the vegetables well with a spoon. Apply to the level of the shoulders.
Then we pour the juice that was released when the salad was pickled into jars. Cover the containers with lids and set to sterilize. Sterilize half-liter jars for 20 minutes. Close the jars tightly.
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.
Squash in Korean
Fans of spicy snacks will love the squash cooked in Korean style.
- 3 kg squash;
- 500 gr. carrots;
- 500 gr. Luke;
- 6 pods of bell pepper;
- 6 cloves of garlic;
- 2-3 pods of hot pepper;
- 1 bunch of dill;
- 1 tablespoon Korean salad seasoning;
- 150 gr. Sahara;
- 2 tablespoons salt;
- 1 glass of table vinegar (9%);
- 1 glass of vegetable oil.
Squash like mushrooms: recipe with carrots and garlic
The canning option with carrots will appeal to all lovers of pickled vegetables. The preparation “for mushrooms” turns out juicy, appetizing and tender.
Ingredients:
- ½ tbsp. vinegar 9%;
- 1.5 kg squash;
- ½ tbsp. vegetable oil;
- 2 carrots;
- 3 g ground black pepper;
- large head of garlic;
- 30 g table salt;
- ½ tbsp. granulated sugar.
Preparation:
- Wash the fruits with a stiff brush under running water. Trim the stem and bottom of the vegetable. Peel the carrots and rinse thoroughly. Chop the vegetables into small pieces.
- Separate the garlic into cloves, peel each one and finely chop. Combine all prepared ingredients in a deep bowl, season with spices, sprinkle with sugar and salt. Pour in the vinegar, stir and leave to marinate for three hours.
- Divide the vegetable mixture into sterilized jars. Line the bottom of a wide pan with a towel. Place the jars covered with lids and pour water up to the hangers of the container. Place on low heat and sterilize for 10 minutes from the moment it boils. Seal with lids and cool.
Salted squash
You can prepare salted squash. Here is a traditional recipe for this preparation.
- 2 kg squash;
- 1.5 liters of water;
- 1 head of garlic;
- 60 gr. salt;
- 2-3 leaves of horseradish;
- 6 cherry leaves;
- 6 black peppercorns;
- 100 gr. fresh dill.
From the specified amount of products, three liter cans of canned food are obtained. You can cook vegetables in one three-liter jar or take two one and a half liter jars.
Wash the vegetables and herbs well and let them dry. The squash needs to be blanched. Place them in boiling water and boil for five minutes.
Peel the garlic, leaving the cloves whole. Place horseradish leaves, cherry and currant leaves, as well as dill sprigs into jars. We also put whole cloves of garlic and peppercorns in the jars. We pack the squash tightly into the jars.
Boil water with salt, pour hot brine over the squash. Let the jars cool, cover with regular plastic lids and place in a dark place for three days. Then carefully drain the brine, boil it and pour it boiling into the jars. Now we seal the jars hermetically, rolling them with tin lids. The workpiece must be stored in a cool place.
Recipe without sterilization
Recipes that do not require time spent on sterilization are becoming increasingly popular. The next one is no exception. Thanks to a large number of spices and herbs, the squash turns out incredibly tasty, tender and crispy.
Products:
- small squash - 8 pcs.;
- garlic - a couple of cloves;
- dill;
- tarragon;
- thyme;
- parsley;
- basil;
- horseradish, cherry and currant leaves;
- Bay leaf;
- peppercorns;
- granulated sugar - 1 tbsp. l.;
- vinegar 9% - 2 tbsp. l.;
- salt - 2 tbsp. l.
How to cook:
- Wash the vegetables and blanch them in boiling water for about 7 minutes.
- Cool quickly in a container with ice.
- Prepare the brine: add salt and sugar to the water, bring to a boil over low heat, add vinegar.
- We put all the spices and herbs in pre-sterilized jars.
- Wipe the cooled squash dry with paper napkins.
- Place the vegetables in a jar, fill with marinade and roll up the lids. Turn it upside down, and after it has cooled completely, put it away for storage.
Assorted tomatoes, cucumbers and squash
A tasty and beautiful preparation - assorted tomatoes, cucumbers and squash.
- 600 gr. small young squash;
- 700 gr. small strong tomatoes;
- 700 gr. small cucumbers;
- 30 gr. parsley;
- 30 gr. dill;
- 4 cloves of garlic;
- 50 gr. Luke;
- 4 bay leaves;
- 10 black peppercorns;
- 10 peas of allspice;
- 4 buds of cloves;
- 1 liter of water;
- 4 teaspoons salt;
- 9 teaspoons sugar;
- 11 teaspoons bite (9%).
Wash vegetables and herbs thoroughly and dry. Peel the onion and garlic, cut off the stalks of the squash. We prick the tomatoes from the side of the stalk, making a couple of punctures with a toothpick, and cut off the ends of the cucumbers. Cut the onion into large circles.
Place several sprigs of dill and a bay leaf in clean, dry jars. We also put onion rings and garlic cloves there, as well as peppercorns and cloves. Place prepared vegetables in jars. It is better to put the cucumbers down, and place the tomatoes on the top layer.
Advice! If you only have large vegetables on hand, then cucumbers and squash can be cut into pieces, but it is better to leave the tomatoes whole.
Pour boiling water into the jars and cover with boiled lids on top. Leave for a quarter of an hour. Then drain the water from the cans into a saucepan, add salt, sugar and boil for one minute. Then pour in the vinegar and immediately turn off the heat. Pour the marinade into jars and screw the lids on. Cool under a fur coat.
With zucchini
An easy way to prepare pickled zucchini and squash. This recipe was tested by grandmothers.
Products:
- vegetables - 500 g;
- onions - 4 pcs.;
- vinegar - 3 tbsp. l.;
- garlic - 3 cloves;
- allspice - 4 peas;
- sugar - 1 tbsp. l.;
- dill;
- carnation;
- parsley;
- Bay leaf;
- salt.
How to preserve:
- Cut out the stems of vegetables. Immerse in boiling water for 5 minutes. Cut into large pieces and leave in cold water for 1 hour.
- Coarsely chop the garlic and onions. Chop the greens.
- Let's make the marinade. Add granulated sugar and salt to boiling water.
- Pour vinegar into the container, then add the remaining ingredients, including vegetables. Fill with marinade.
- We roll up the container with a lid, let it cool and put it into storage. You can leave this snack in the refrigerator for a couple of days and eat it right away.
Squash in tomato juice
Squash in tomato juice turns out delicious. It is better to prepare the juice yourself from fresh tomatoes.
- 1 kg of young squash;
- 1 kg of tomatoes;
- 50 gr. garlic;
- 1 pod of bell pepper;
- 1 tablespoon salt;
- 70 ml vinegar (9%);
- 0.5 teaspoon ground red pepper;
- 100 gr. Sahara.
The specified amount of ingredients will yield three 500 ml cans of canned food.
Let's start cooking by washing the vegetables, remove the seeds from the peppers, and cut out the stalks of the tomatoes. We pass the peppers and tomatoes through a meat grinder, pour the resulting vegetable mass into a saucepan and place on the stove. Boil the sauce for 10-15 minutes, then pour in vegetable oil, add salt, sugar and pepper, stir everything well.
Dip the squash, cut into large cubes, into the sauce, bring to a boil, and then, reducing the heat, simmer for about half an hour. Then add chopped garlic to the boiling mass and continue to simmer for another five minutes. Then pour in the vinegar, stir and remove from the stove. We place the workpiece in pre-sterilized jars and immediately close it tightly. Cool under a fur coat.
Recipe for the most delicious crispy canned squash
This recipe should appeal to many housewives, because it is distinguished not only by its crunch, but also by its pleasant taste, reminiscent of mushrooms. To stock up for the winter you will need to prepare:
- 1 kg of young fruits;
- 1 tbsp. water;
- 1 tbsp. oils;
- 50 ml vinegar;
- 2 bay leaves;
- peppercorn mixture;
- 30 g each of salt and sugar.
Canning without sterilization according to this recipe:
- Wash the vegetables, cut out the stalk and chop into 3-5 mm plates.
- Place a saucepan on the fire to cook the brine. Pour in water, oil, vinegar, add spices, salt and sugar. Wait until it boils.
- Place the squash in the brine, cover and cook for 5 minutes.
- Take a colander, fish out the vegetables, fill the washed jars with them, and pour in the hot marinade.
- Cover the jars with lids and place them in the oven, preheated to 150 °C. Leave the jars and wait until they boil. As soon as the first bubbles appear, wait another 5 minutes, remove and seal tightly.
Appetizing lecho with squash
Classic lecho is prepared with bell pepper, but lecho with squash is no less tasty and appetizing.
- 1 kg squash;
- 1 kg of sweet bell pepper;
- 800 gr. ripe tomatoes;
- 400 gr. onions;
- 100 gr. garlic;
- 200 ml vegetable oil;
- 60 ml vinegar (9%)
- 30 gr. Sahara;
- 50 gr. salt;
- a few sprigs of dill or 0.5 teaspoon of dry dill seeds for flavor.
Wash all vegetables thoroughly. Peel the onions and bell peppers, cut off the stalks of the squash. Chop the onion into small cubes, the pepper into thin strips, and the squash into small cubes.
Grind the tomatoes by passing them through a meat grinder. The resulting tomato mass can be additionally ground through a sieve to remove seeds and remaining skin. Pass the peeled garlic through a press.
Pour oil into a bowl, fry the onion until transparent, then add pepper and squash. Stir, reduce heat and simmer for a quarter of an hour.
Then add the tomato to the vegetables and continue simmering for another 15 minutes. Add chopped garlic and chopped dill or dill seeds. Continue simmering for another five minutes. At the last stage, add vinegar, stir and remove from heat.
We put the hot lecho into pre-sterilized jars and immediately roll it up. Leave to cool, wrapping the jars in warm blankets.
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 like mushrooms with herbs
Thanks to their neutral taste, squash goes well with any spices, herbs or other vegetables. By soaking in their aromas, the vegetable acquires a unique aroma and taste.
Ingredients:
- ½ tbsp. ground black pepper;
- 1.5 kg squash;
- 50 g sugar;
- 5 cloves of garlic;
- 25 g rock salt;
- a bunch of parsley and dill;
- ½ tbsp. vinegar 9%;
- ½ tbsp. vegetable oil.
Preparation:
- Wash the main ingredient with a stiff brush. Remove the stems and cut off the bottom. Chop the vegetable into small pieces.
- Rinse the greens, lightly dry and chop. In a large bowl, combine vegetables with herbs. Remove the husks from the garlic and pass through a garlic press to the rest of the ingredients. Pour in vegetable oil, vinegar, add sugar, ground pepper and salt.
- Mix the contents well and leave to marinate for 3 hours. Wash the jars with soda brine, sterilize and spread the vegetable mixture over them. Cover with lids and sterilize for 10 minutes in a pan of boiling water. Seat tightly and cool.
Description of preparation:
This is a classic recipe for making canned squash without vinegar.
For canning, choose fruits that are slightly unripe with delicate milky skin and small thin seeds. My preparations last quite a long time, even without adding vinegar (if you can’t do without vinegar, alternatively, replace it with citric acid). The secret is that I pay special attention to the cleanliness of the jars, washing and sterilizing them very carefully. Have a good day! Purpose: For lunch / For dinner Main ingredient: Vegetables / Zucchini / Squash Dish: Preparations / Preservation
