Canning is the best way to stock up for the winter. It’s very nice to open your own preparations later in the cold season and enjoy delicious vegetables from your own production.
Squashes and zucchini are universal, so vegetables are well suited for pickling, and their taste is not inferior even to pickled cucumbers. You can make many different products from squash. In addition, their cost is much lower, so you can not only pamper your family with goodies, but also save money. We will learn how to prepare and combine zucchini and squash in one twist and how to pickle vegetables without sterilization.
Preparation in jars
This method of canning is simple and easy to perform. The result will exceed all expectations - the vegetables turn out juicy and tender in taste.
What you will need:
- a pinch of black pepper;
- squash;
- head of garlic;
- two carrots;
- vinegar essence 9% - tablespoon;
- fresh dill and parsley;
- vegetable oil;
- granulated sugar, salt.
Finely chop the carrots and squash into bars, chop the herbs and garlic separately. Mix all ingredients thoroughly and add salt, sugar and spices to taste. Next, add a spoonful of vinegar.
You need to marinate for several hours, then preserve. In this way, you can prepare squash for the winter in a short time.
Crispy squash
For pickling, it is better to take young vegetables with still soft skins, then the appetizer turns out much tastier.
For preparation you will need:
- young squash;
- large head of garlic;
- currant (leaves);
- salt, peppercorns;
- horseradish;
- dill;
- distilled water.
Take vegetables, cut into halves. Place all the ingredients in the prepared jar and place the squash on top. Next, you need to boil water and add granulated sugar and salt. After the brine is ready, fill the jars with it to the brim and cover with lids on top for ten minutes.
After this time, drain the brine from the squash into a saucepan, boil and pour into jars again. Screw on the lids. Such pickled squash can be served as a side dish to the main dish.
Squash and zucchini marinated with onions
Have you ever tried delicious pickled zucchini and squash? Our grandmothers used this recipe. The preparation method is complex, but the result is worth it.
What products will you need:
- zucchini and squash - 500 grams of each type;
- onions - four heads;
- vinegar - three tablespoons;
- garlic - three cloves;
- sweet peas - 4 pieces;
- granulated sugar - one large spoon;
- dill and parsley - one bunch each;
- cloves - several pieces;
- bay leaf - five pieces;
- salt to taste.
First of all, thoroughly rinse the vegetables and cut out the stalks. Next, pour boiling water over them for five minutes, cut into large pieces and place in cold water for one hour. Marinating zucchini and squash should be carried out exclusively according to this principle, even if you don’t really want to wait for the prescribed time.
At this time, peel the garlic and onion, chop coarsely, then coarsely chop the dill and parsley. Pour 9% vinegar essence into a glass container, and then add garlic and onions, bay leaves, pepper, cloves, herbs and the vegetables themselves. It should be a kind of assortment of different ingredients.
To make the marinade, boil water and add granulated sugar and salt to the liquid. Pour this boiling solution over the vegetables, let them cool, then close the pan with a lid and put it in a cool place for 2 days. Well, that’s all, the appetizer of squash and zucchini is ready, it can be served!
Sterilized, this assortment can be stored for a long time.
"Krasnodar" caviar
An excellent vegetable appetizer, a good budget recipe. The preparation is made with zucchini and fresh tomatoes, sweet bell peppers, carrots, onions and, of course, garlic. By the way, this caviar recipe can be used not only for zucchini, but also for eggplant. Some even go further, making an assortment of several vegetables at once.
The quantity of products is calculated for twenty liter jars:
- garlic - 300 grams;
- young zucchini - about two kilograms;
- sweet bell pepper - one kilogram;
- fresh parsley - two bunches;
- onions - 500 grams;
- granulated sugar - 200 grams;
- vinegar essence (9%) - 50 grams;
- red tomatoes - kilogram;
- salt - 80 grams;
- vegetable oil - 500 grams.
If you want the caviar to be spicier, you can optionally add 1 pod of hot pepper.
It is difficult for some to imagine what preparations from zucchini and squash look like for the winter, but our recipes with photos will help not only in the process of twisting, but will also be an excellent motivation, because such an appetizer on the festive table will pleasantly surprise guests.
The method of preparing caviar will not take much time:
- Wash the vegetables, cut off the bottoms, grate. If the zucchini releases too much juice, you need to squeeze it out.
- Wash the carrots, peel the skins, grate them. Peel the onion and finely chop it. We clean the bell pepper from seeds and cut it into ten equal parts into small strips. We cut the tomatoes into two parts. Peel the garlic and divide it into cloves.
- Wash the greens and set aside.
- Take a meat grinder and pass the herbs, tomatoes and garlic into one container.
- Heat the oil in a saucepan and sauté the onion over low heat. Throw the carrots into the same container and simmer for 10 minutes.
- Add sugar, salt and vinegar to the vegetable mass.
- A mixture of tomatoes is poured into the onions and carrots. We wait for it to boil, then lower the peppers and zucchini.
The caviar must be brought to a boil and kept on low heat for about 60 minutes. When finished, you can add a spoonful of allspice.
If the eggs cannot be spawned for the winter without sterilization. Be patient and begin the process of preparing the container.It is necessary to boil the iron lids in the pan. Next, the jars need to be washed with soda and sterilized in a regular oven. When everything is prepared, the cooled assortment can be poured into jars. Roll up the caviar with lids and turn upside down. Cover the canned zucchini with a towel until the next morning.
This preservation is perfect for the holiday table.
Caviar can be made with the same ingredients, only from squash - it turns out no worse. Pickled vegetables can be used in salads, soups and as an independent dish.
Pickling
Only experienced housewives know how to pickle squash for the winter, and when pickled, these vegetables are no worse than cucumbers. This easy salting recipe will appeal to every housewife due to the speed of preparation. There are, of course, many options for salting this vegetable, but we will focus on the most popular recipe.
Young vegetables with a diameter of approximately 7 cm must be washed, placed in a glass container, mixed with celery leaves, cherries, mint, horseradish and garlic. The whole thing needs to be covered with currant leaves on top. Prepare the marinade and pour the already cooled squash.
Store the squash workpiece in a dry place, or better yet, in a cellar, where it is dark and cool. The whole household will like salted vegetables, especially in winter, when you really want to eat something tasty and healthy.
