How to properly pickle squash for the winter, quick recipes for cooking at home

Salted or pickled squash for the winter - for many people, hearing these words increases salivation. How to properly salt squash for the winter - you will need knowledge of recipes from experienced housewives, recommendations and step-by-step instructions for preparing preserves. Properly and efficiently prepared dishes will forever win a place on the holiday table.

Preparing the main ingredients

Beginners often ask: is it necessary to soak squash before salting? Let’s answer simply: no, they are already soaked for a long period in brine.

To make cold snacks tasty, with a crispy crust, following several rules of the preparatory stage will help:

• For cooking, it is recommended to use only slightly small, unripe vegetables. Large, mature squash are used in salads with many types of vegetables or pickled, but to do this you will have to cut them in half, remove the seeds and cut them into pieces. Overripe “bombs” are used to make preserves and jams;
• Young and tender skins are not cleaned before processing. The different colors of the peel and pulp give the pickling additional attractiveness;

• Unpeeled vegetables will need to be washed thoroughly using a brush or household sponge with a rough surface. This is the only way to remove all the dirt and soil;
• When cutting off the stalks, they try to cut off the pulp as little as possible. The maximum size of a circle is 20-30 millimeters. To do this, you have to lift the cap, lift it up and cut off a minimum of skin;
• After blanching all the parts for 6-8 minutes before preparing, you get a crispy crust. To prevent color change, zucchini and other vegetables are cooled in chilled water after blanching.

Important! Regardless of the recipes and cooking methods, in order for the pickles to be tasty, it is recommended to cover the bottom of the containers with a layer of spices.To do this, you can use the foliage of black currant varieties, whole cloves of garlic, roots and leaves of horseradish.

These rules must be followed, regardless of the method of canning squash.

Preparing squash for the winter

Cooks and housewives use a number of different recipes for preparing squash for the winter.

Classic recipe for preparing squash

A simple but very tasty recipe. For preparation you will need:

• medium-sized unripe vegetables - 2 kilograms;
• purified water – 1.5 liters;
• garlic – 1 medium sized head;
• salt - to taste;
• horseradish, medium-sized leaves - 3-4 pieces;
• allspice peas – 6-7 pieces;
• fresh dill with seeds – 100 grams.

Stages:

• Boil the squash in salted water for 6-8 minutes, drain in a colander and place it over a saucepan to drain the liquid;
• the garlic cloves are peeled, the dill is washed under the tap, laid out on a towel or paper napkin to dry;
• glass jars are sterilized in a water bath for 20-30 minutes;

• the horseradish foliage is not crushed, it is placed on the bottom of the jar together with peeled garlic, dill, and pepper;
• sliced ​​squash are tightly laid out on top of the layer of spices, thus completely filling the jar;
• Fill the pan with the entire volume of purified water, dissolve coarse salt to taste. Bring the brine to a boil over medium heat and completely fill the remaining volume of the jar;

• loosely cover the neck with a plastic lid or gauze cloth and leave for 72 hours to sour in a warm, dark place;
• then the liquid is poured into a metal container, the brine is simmered over low heat for 3-5 minutes;
• the prepared boiling liquid is poured into jars (the brine layer should be flush with the neck) and hermetically sealed with a lid. Plastic lids can be used. Then the snack is placed in the refrigerator, but this method is only suitable for quickly eating pickles.

Salted squash rings

We recommend salting vegetables for the winter in this way. For a more refined taste, add cucumbers to the composition. To prepare 4 3 liter jars:

• squash - 5 kilograms;
• cucumbers – 2.5 kilograms;
• medium-sized garlic cloves – 16-18 pieces;
• 1 hot capsicum for each jar;
• garden greens – 200 grams;
• purified water;
• calcined salt – 400 grams.

Cooking steps:

• Vegetables are washed under running water, removing dirt and soil residues from hard-to-reach places. The squash is dipped in a container of boiling water for 3-5 minutes, cut into rings up to 15-20 millimeters thick, and laid out on a towel to dry.
• The jars are sterilized in a water bath.
• The bottoms of all cylinders are covered with a layer of spices, using peeled garlic, chopped dill and parsley, add 1 tablespoon of salt and aromatic peppercorns.

• Place squash and vegetables evenly almost to the top of the jars.
• Prepare brine in a saucepan with water, add salt to taste, bring it to a boil, stir until the salt is completely dissolved, fill all the containers with it. Cover with gauze napkins and set aside for 48 hours.
• Drain the brine from the jars into a saucepan, bring to a boil and pour into the jars for 3-5 minutes. The operation is repeated 2 more times.
• The jars are hermetically sealed with metal lids. If you plan to quickly use the product, the cylinders are closed with nylon lids and placed in the refrigerator or lowered into a cool cellar.

Squash in liter jars

For packaging in liter jars, small-sized vegetables are used, cut into circles or slices. You can use medium-sized zucchini, but they will require cutting the vegetables into small pieces or packaging them in large containers or barrels. Before cutting, vegetables are blanched in boiling water, then immersed in cooled water.

Such squashes are easier to cut into pieces, their flesh becomes elastic and dense.

All other work is carried out similarly to the previous recipe, the sizes of the slices and the volume of the jars differ.

Recipe with apples

This type of pickles is perfect for the holiday table as a cold snack with a unique taste. Ingredients:

• squash;
• apples;
• leaves of black currant, horseradish, cherry and lemongrass - 5 pieces each per 1 jar;
• water – 1 liter;
• granulated sugar – 30-40 grams;
• rye flour – 10 grams.

Preparation:

• apples and small vegetables are thoroughly washed under running water and all dirt is removed;
• Place the entire set of spices on the bottom of the jars and fill the jar tightly, alternating layers of squash and apples;
• water is poured into a saucepan, salt is stirred and brought to a boil;
• The brine is poured into containers or into a large barrel. A load is placed on top, and the containers are removed into the cellar with cool air. Here the snack is stored freely all winter. You will need to remove the foam and drain off the excess brine.

Cinnamon

This spice gives the product an unusual taste, but it is first recommended to try it from friends or buy it at the market. A snack for everyone. To prepare it prepare:

• vegetables – 1 kilogram;
• hot allspice peas – 10-12 pieces;
• parsley and dill – 50 grams;
• fresh horseradish root – 70-80 grams;
• cinnamon – ½ stick;
• garlic – 5 cloves per 1 jar;
• water – 1 liter;
• coarse salt – 80-90 grams.

Cooking does not take much time:

• small-sized vegetables, after washing and removing the tail, are pierced with a wooden twig or knitting needle in several places over the entire surface of the vegetables;
• whole small vegetables are laid out in jars, each layer is sprinkled with chopped herbs, pepper, chopped horseradish root and cinnamon;
• The prepared brine is poured into the container, then it is drained, brought to a boil, and after pouring, the jars are closed with lids.

Without sterilization

This recipe allows you to prepare a snack with a unique, slightly sour, taste and aroma of spices. You will need:

• vegetables – 10 kilograms;
• hot capsicum – 10 pieces;
• dill with seeds – 500 grams;
• cherry and black currant leaves - 10 pieces each;
• chopped fresh horseradish root;
• purified water – 10 liters;
• salt to taste.

For preparation:

• choose small, slightly unripe vegetables with dense pulp and delicate skin. The stalks are removed from them and pierced with a knitting needle in several places;
• Lay out the squash in layers, alternating them with herbs and spices.

The rest of the work cycle is carried out according to the classical scheme. You can prepare pickles for the winter in a barrel. The brine is poured into the filled barrel through the hole in the lid. The container is installed in a cool place. Pickles can be stored here throughout the cold period.

Squash like mushrooms

These vegetables have their own unique taste, which allows you to “disguise” them as pickled mushrooms. Such preparations are obtained with a delicate and unique taste of salted nigella. For preparation you will need:

• squash - 1500 grams;
• carrots – 2 pieces, medium in size;
• large head of garlic - 1 piece;
• granulated sugar – ½ cup;
• salt - to taste;
• hot ground pepper - to taste;
• vegetable oil – ½ cup;
• 9% table vinegar – 100 grams;
• parsley, dill.

Cooking steps:

• carrots and squash are cut into small squares;
• greens are finely chopped;
• combine and stir all the ingredients and pour vinegar into the pan;
• leave to marinate for 2-3 hours;
• spread the mixture evenly into prepared jars and sterilize the product in a water bath for 15-20 minutes;
• Hot cans are rolled up with metal lids and wrapped in a blanket until they cool completely.

Squash in tomato

This recipe will be a decoration for your everyday and holiday table. To prepare, prepare and wash 3500 grams of small squash, remove the stem and cut into 4 parts. Prepare the marinade in a separate pan. To do this, add 200 grams of vegetable oil, tomato juice and 100 grams of 9% table vinegar.

Then pour in ½ cup of sugar and ¼ cup of chopped garlic. Add table salt to taste.

Add vegetables to the boiling marinade and simmer over low heat for 15-20 minutes. Then the product is laid out in sterilized jars, rolled up with lids and wrapped in a blanket.

Recipe for lightly salted squash in a pan

Prepare a set of ingredients:

• small squash - 2 kilograms;
• medium-sized horseradish foliage - 4 pieces;
• medium-sized peeled garlic cloves - 4 pieces;
• fresh hot pepper;
• garden greens to taste.

Cooking steps:

1. The tails are removed, all the greens and spices are finely chopped. Greens, garlic and horseradish root are added according to individual recipe and taste.
2. Prepare the brine using 40 grams of salt per 1 liter of water.
3. The boiling water is cooled slightly and poured into containers with vegetables and spices.
4. The squash is covered with horseradish leaves on top, and the jars are loosely covered with lids for souring the vegetables. The finished product is stored either in the refrigerator or in the cellar.

Lightly salted squash in a bag

Knowing this recipe will help you get tasty and healthy quick-cooking vegetables. It's quite simple:

• small squash are cleaned of the tail and washed thoroughly under running water. If medium vegetables are used, they are cut into several parts;
• vegetables and chopped herbs are placed in a regular plastic bag, the mixture is covered with salt and, for mixing, sharply turned over and shaken several times;
• After leaving the closed bag at room temperature for 4 hours, the squash is ready to eat.

Crispy marinated with pepper

Preparation of this type of preparations for the winter is carried out in a short time and does not require much experience in preparing culinary delights:

• 6 pieces each of onions, sweet bell peppers and 1 ripe lemon, cut into thin rings;
• chop 1 piece of hot pepper;
• Place parsley, celery, basil at the bottom of the jar - as desired. If these spices do not add flavor to the product, they can be easily discarded;
• Place rings of hot pepper, several lemon slices, onion rings, a layer of squash, then several leaves of fragrant laurel. All the jars are laid out in this order;

• Prepare the marinade at the same time. To do this, add 4 teaspoons of coarse table salt, 200 grams of granulated sugar and a 100-gram shot of 9% table vinegar to a liter of water;
• the boiled brine is poured into jars and loosely covered with a metal lid;
• The jars are placed in a water bath and sterilized for 12-15 minutes, then sealed with lids and left to cool upside down under a blanket.

Pickled squash for the winter in pieces

You need to pickle fresh vegetables in pieces according to a specific recipe:

• Place finely chopped parsley and dill, a piece of hot chili pepper, a few peas of allspice and 3-4 cloves of garlic on the bottom of the jars;
• if small squash are used, after washing them from dirt and soil, they are laid intact. Medium-sized vegetables are cut into circles, and then into 4 more pieces;
• put a saucepan with plenty of water on the fire and bring it to a boil; poured into jars;

• after the water has cooled a little, pour it into a separate pan and add salt and sugar to the water at the rate - for 1 liter of water you will need to add 2-3 tablespoons of coarse salt and 1 tablespoon of granulated sugar;
• the marinade is brought to a boil and poured into jars with vegetables and spices;
• the containers are sterilized in a water bath for 10-15 minutes, then 1 tablespoon of 9% table vinegar is poured into each, and the jars are rolled up with steel lids.

Squash with eggplants

Here is a recipe for preparing a delicious salad - an appetizer using these delicious vegetables with carrots, tomatoes and vegetable oil. All operations are performed according to a certain scheme:

1. Peel the necessary vegetables and wash the entire set of ingredients under running water:

• squash – 2500 grams;
• eggplant – 2500 grams;
• carrots – 500 grams;
• bell pepper – 500 grams;
• 1 medium-sized hot pepper;
• onion – 500 grams;
• tomatoes – 500 grams;
• garlic cloves – 20-25 pieces.

2. Squash, eggplants and carrots are cut into small squares, onions into thin rings. Small bell peppers are not chopped, just the tail is removed.Tomatoes are crushed; they are necessary for preparing tomatoes, in which vegetables are pickled.
3. Fill a large pan with vegetables in layers and add 200 grams of vegetable oil and granulated sugar and 100 grams of table salt.
4. Bring the salad to a boil and simmer over low heat for 60 minutes until the vegetables are soft and tender.
5. Garlic is added 10 minutes before the salad begins to be laid out in sterilized jars.
6. The jars are hermetically sealed with screw caps or rolled up with special machines. When turned upside down, they are wrapped in a blanket or blanket and left to cool gradually.

Vegetables with tomatoes recipe

Cooks recommend deliciously preparing squash with tomatoes for the winter. This vegetable platter will look beautiful on a festive winter table. The taste of ripe tomatoes complements the taste sensations of squash and bell pepper and makes the dish unforgettable and popular among housewives.

To prepare 1 serving you will need:

• wash 4-5 medium-sized ripe tomatoes, carefully cut out the hard cores at the top of the vegetables;
• small squash - 3-4 pieces - are thoroughly washed under running water, and the top and tail are carefully cut off. Now the vegetables are dipped in boiling water for 10 minutes and immediately after that - in chilled water;
• the jars are thoroughly washed and calcined in the oven or sterilized in a water bath;

• The bottom of the jars is filled with spices to taste. Many housewives add a few buds of cloves to the traditional dill and black peppercorns. But this is not for everybody. Be sure to use citric acid (on the tip of a knife), 2 bay leaves, 3-4 medium-sized cloves of garlic;
• after the spices, add a layer of cucumbers, then diced squash, tomatoes and a small pod of hot pepper. The top of this pyramid is covered with black currant leaves;
• To prepare the brine, prepare a mixture based on 1 liter of water - 40-60 grams of granulated sugar and salt. Bring the brine to a boil, remove from heat and pour in 1 tablespoon of 9% vinegar;
• hot water is poured into jars and placed in a water bath to sterilize for 10-15 minutes. After this, the jars are rolled up with sterilized lids.

Important! All of the listed pickle recipes require following simple recommendations for storing preserves.

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.

Conclusion

Squash and zucchini are vegetables that allow you to prepare several delicious types of pickles for the whole winter without much time and effort. There are many recipes, the housewife will be able to choose ones that suit her family’s tastes, and every year delight her loved ones with delicious squash with a crispy skin and tender and juicy flesh.