How can you marinate squash? Squash salad for the winter. Squash marinated with zucchini and cauliflower
Patisson is a vegetable from the pumpkin family, characterized by a pleasant sweetish taste. It contains a lot of dietary fiber and potassium, as well as organic acids. Due to the fact that squash contains only 18 kcal per 100 g, they are an excellent dietary food product. In addition, this vegetable has an interesting feature: without having a pronounced taste or smell, it is able to absorb the aromas of spices and herbs like a sponge. This makes it a suitable candidate for vegetable pickles stored for the winter.
How to select and prepare squash for pickling
Small-sized squash are best suited for winter vegetable marinades. They don’t have to be cut into pieces, which saves the housewife’s time, and in a glass jar they look more impressive than pieces of large vegetables.
Squash no larger than 3–4 cm in diameter are perfect for pickling.
Before cooking, it is necessary to cut off parts of the stalks of the squash and pierce them through with a toothpick. This will allow the marinade to better saturate the pulp of the vegetables.
It is better to prepare vegetables and spices for the marinade in advance, this will save time spent in the kitchen
If you are going to use store-bought squash for pickling, and not grown in your own garden, then you can keep them in cold water for two hours. This will reduce the amount of nitrates in vegetables.
Do not skimp on water for soaking the squash before marinating: the vegetables should be completely covered with it
Recipes for pickled squash
The presented recipes do not require large financial expenditures and are suitable even for novice housewives. Store pickled squash in a cool place away from direct sunlight. The maximum shelf life is 1 year.
Squash, marinated without sterilization
With this method of preservation, vegetables retain their appetizing crispness and delicate aroma.
For one two-liter jar you need to take:
- 1.8 kg squash;
- 1 liter of water;
- 1 tbsp. l. Sahara;
- 1 tbsp. l. salt;
- 2 star anise inflorescences;
- 15 white peppercorns;
- o.5 tsp. caraway;
- 5 bay leaves;
- 5 cloves of garlic;
- 2 tbsp. l. 70% vinegar.
A quick tip for sterilizing jars: use the microwave. This technique will significantly save your time. It is enough to process each jar for about two minutes at maximum power, after adding two tablespoons of water to it.
So, you need to do the following:
- Place the prepared squash tightly in a sterilized jar and pour boiling water over it. Let the vegetables sit for ten minutes.
To marinate squash, it is better to use clean artesian water.
- Then drain the water into a saucepan, boil it and pour it back into the jar with the squash.
In order to drain hot water from a jar, it is very convenient to use a special cover with holes
- Once again, soak the vegetables in boiling water for ten minutes, and then drain the water back into the pan. Add salt, sugar and all the spices specified in the recipe. Bring to a boil and pour the marinade into a jar of blanched squash.
The marinade for vegetables should be brought to a boil over low heat.
- Now add table vinegar directly to the jar.
Do not exceed the amount of vinegar specified in the recipe
- Meanwhile, sterilize the lids in a saucepan of boiling water.
To sterilize the lids, just boil them in water for five minutes.
- Carefully place the lid on the jar and screw it tightly. Ready!
One such two-liter jar of pickled squash is enough for a big holiday feast
After twisting, the jars with squash need to be cooled and put in the cold. A cellar, a refrigerator, and a cool place under the window will do.
You can serve squash with any dish as an appetizer.
Marinated squash with cherry and currant leaves
An unusual but very tasty recipe for canned squash. The leaves for the marinade must be fresh.
A few hours before preparing the marinade for squash, soak currant and cherry leaves in warm water.
What you will need for one liter jar:
- 0.5 kg squash;
- 0.5 l of water;
- 3 cloves of garlic;
- 2 sprigs of tarragon;
- 2 dill umbrellas;
- a small bunch of dill;
- 4 bay leaves;
- 4 peas of allspice;
- 2 clove buds;
- five pieces each of currant and cherry leaves;
- 1 tsp. 70% vinegar;
- 1 tsp. salt;
- 1 tsp. Sahara.
Recipe:
- Place herbs and spices in sterilized glass jars.
All greens for pickled squash must be washed in hot water.
- Boil water and add sugar and salt to it.
When preparing the marinade, strictly follow the specified amounts of sugar and salt.
- Place squash in jars and pour boiling marinade over them.
Place squash with jars tightly, with a minimum of voids
- Add vinegar to each jar.
Pour vinegar into a jar directly on top of the marinade and squash
- Now close the jars with squash with sterilized lids and let cool slightly. Then put it in a cool place for two weeks.
The marinade with dill, cherry and currant leaves turns out transparent, and the squash is crispy
Spicy squash marinated with horseradish
A wonderful recipe for pickled vegetables that everyone without exception likes. The result is spicy and tangy squash that will decorate any table.
Despite the sterilization of jars of squash, the vegetables in this recipe turn out crispy
Ingredients for preparing pickled squash with subsequent sterilization (for one liter jar):
- 0.5 kg of small squash;
- 6 cloves of young garlic;
- 4 dill umbrellas;
- a small bunch of fresh dill;
- 5 parsley inflorescences;
- 50 g horseradish root;
- 3 bay leaves;
- 5 g hot red pepper;
- 3 peas of allspice;
- 1 tsp. Sahara;
- 1 tsp. salt;
- 1 tsp. 70% vinegar.
Step-by-step recipe for preparing spicy squash marinated with horseradish:
- Prepare glass jars. Sterilize them in any way convenient for you (in the microwave, over steam or in the oven).
Place sterilized jars upside down on a clean towel
- Boil water in a saucepan and place the prepared (washed and peeled) squash into it. Blanch the vegetables for at least three and no more than five minutes.
A culinary technique such as blanching allows you to sterilize ptaissons without making them overly soft
- Then quickly remove the squash from the boiling water using a slotted spoon and transfer to a bowl of ice water.
Quick temperature changes ensure the squash stays crispy
- Peel the garlic.
For the marinade, use young garlic without dark spots or signs of rotting.
- Cut it into thin slices.
Cutting the garlic into thin slices adds spice and pungency to the marinade.
- Place torn horseradish leaves, dill umbrellas and parsley on the bottom of glass jars. Add garlic slices, bay leaves and allspice.
After placing the herbs in the sterilized jars, crush them a little with a masher to release more flavor.
- Cut the red hot pepper with a sharp knife and place it in the jars.
If possible, choose fresh pepper; dried does not give the desired concentration of aroma.
28.09.2018
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Squash for the winter - gourmet recipes
Many housewives roll up squash for the winter, the recipes for which are varied and can satisfy the appetites of even gourmet gourmets, the main thing is to prepare it correctly and follow the technology, and you will cook with citric acid or acetic acid, without sterilization, marinated like mushrooms in tomato or make caviar, it’s up to you to decide only for you...
Squash for the winter - recipes in marinade
Often in gardeners' garden beds you can find a vegetable that is shaped like a beautiful ribbed plate - this is squash. Being a relative of zucchini and pumpkin, squash is not particularly popular in our country, but those housewives who know how to cook it properly are sure to plant several bushes of this interesting vegetable in the garden. 
Squash can be kept fresh for a long time, or can be used for preparations for the winter; in any case, squash for the winter, the recipes for which will be described below, will not leave anyone indifferent.
One of the most popular recipes is pickled squash, and ideally, if you use small vegetables for this preparation, which can easily fit into the neck of the jar, if there are none, we cut large vegetables into neat pieces.
It is important to take young vegetables, the skin of which is still thin and tender; overgrown vegetables will become soft inside during heat treatment and will not crunch.
marinated squash - pictured
To prepare, we will need (per one liter jar):
- 0.5–0.6 kg of vegetables
- 4–5 cloves of garlic
- 50-70 g fresh dill
- small bunch of parsley
- young horseradish leaf
- 2 bay leaves
- 1/3 hot pepper
- 5 pieces of allspice
- 9 pieces of black pepper
- one article at a time spoon of salt and granulated sugar
- 1/2 teaspoon vinegar essence
We roll the squash in the marinade in several stages:
- Wash the prepared young squash thoroughly, if necessary, cut into halves or slices, removing the stalk and the place where the flower was.
- Place the squash in boiling water and cook for no more than 5 minutes. It is important that during this time they do not become soft
- Remove the vegetables from the boiling water, place in a colander and place under running cold water until cool.
- Peel the garlic cloves and cut each in half
- Place a piece of horseradish leaf, one bay leaf, peppercorns and a piece of hot pepper at the bottom of sterile jars
- Add dill and half a bunch of parsley to the jar
- Place the cooled squash on top of the seasonings; it is better to do this as tightly as possible. Place the remaining spices between the vegetable pieces - dill, parsley, bay leaf and chopped garlic.
- Pour boiling marinade to the very edge of the jar (how to prepare the marinade - add a tablespoon of salt and sand to half a liter of boiling water and boil for 5 minutes, then add acetic acid and immediately pour into the jars)
- Place a piece of cloth or gauze on the bottom of a large saucepan, place jars of squash filled with marinade in it and pour hot water (not boiling water!) up to the hangers of the jars
- Sterilizing squash for the winter in this way, the recipes for which are each tastier than the other, needs to be done within 15–20 minutes
- Remove the jars from the boiling water, roll them up and wrap them until they cool, then put them in a cool, dry place.
Cooking squash without sterilization
However, using the correct recipe, you can prepare squash for the winter without sterilization. The advantage of such a snack is that vitamins and nutrients, as well as aroma, are better preserved in vegetables. To prepare we take:
- 2 kg young squash
- 1 liter of cold boiling water
- Z st. tablespoons chopped green dill
- 3 tbsp. tablespoons parsley
- 1 PC. hot pepper
- 3 bay leaves
- 3 cloves of garlic
- 1 horseradish leaf
- 2 tbsp. spoons of salt
- 4 tbsp. spoons of vinegar 9%
pickled squash without sterilization - pictured
Blanch squash whole or cut into pieces in boiling water for several minutes, then cool and place in sterile jars, at the bottom of which are already seasonings and herbs.
Pour a liter of water into a saucepan, add salt and boil. Fill the jars with squash with the resulting brine for 10 minutes. Then drain the brine and boil it. Pour vinegar into the boiling marinade and immediately pour it into jars. Close the prepared squash salad for the winter without sterilization with iron lids and cover with a warm cloth until it cools. We put the cooled jars in the refrigerator, basement or other cool place.
The shelf life of such a product is shorter than that which needs to be sterilized, but its taste is no worse and is excellent as an addition to side dishes and meat.
Squash cooked in Korean style
For lovers of spicy tastes, we recommend preparing Korean-style squash for the winter, because this salad can be served immediately after preparation, or you can close it with metal lids and store it in a dark place. You need to take the following ingredients:
- 3 kg main vegetable
- half a kilo of onion
- half a kilo of fresh carrots
- half a kilo of bell pepper
- 5 medium garlic
- greens to taste
- 200 ml vinegar
- 200 ml oil
- Korean vegetable seasoning packet
The squash must be washed well, peeled, seeds cut out and grated on a special grater to prepare carrots in Korean. Do the same with cooked carrots. Chop onions and sweet peppers into rings or halves.
Chop the garlic using a garlic press or grate it on a fine grater. Finely chop the greens. Mix all vegetables in one bowl and season with prepared spices and oil. The salad is ready to eat in a few hours.
To preserve such squash for the winter, the recipes in this case are identical, just put this multi-colored assortment into prepared jars and sterilize. To do this, jars of salad must be placed in a container with hot water up to their hangers and boiled over low heat for 15 minutes. After this treatment, the salad will become paler, but will not lose its unsurpassed taste and aroma. Roll up the jars with sterile lids and wrap them up! A delicious spicy winter snack is ready!
There are a lot of recipes involving squash, and when prepared correctly, they all turn out tasty and healthy!
When we lived in Uzbekistan, we always prepared a lot of squash for the winter. They were twisted separately, and also made assorted, adding cucumbers, tomatoes, carrots and onions. They could have added young zucchini and cabbage. The preserved jars turned out to be very “cheerful” in color and were quickly eaten. You try two of all the vegetables, and the jar is already empty.
But here's what's interesting. While we lived there, we always bought small squash at the market. And until some time I couldn’t even imagine that they could grow big.
But when we moved to live in the Urals, I first saw large squash sold by grandmothers outside the store. It was their harvest grown in the garden. And when I once bought such large squash from my grandmother, she asked me: “Daughter, what are you going to do with them?”
I fried such large specimens then. And it turned out to be a delicious vegetable dish. But in order to preserve them small, I had to raise them myself.
Marinated squash is something! I consider them a delicacy. But not because they are difficult to pickle, but because to harvest them small, you need a fairly large growing space. I don’t have such a place, apparently, like those grandmothers at the store.
Therefore, I had to resort to a trick. I grow them a little larger than the small ones. And I cut it in half, and at that time I collect some squash small. That’s how I marinate, small ones whole, and larger ones in halves.
The main thing is that they are not overgrown. If they are overgrown, they won’t be as tasty and won’t crisp either. Because the seeds in the middle are already quite large, and when cooked, the middle becomes soft. So, when you pickle these delicious vegetables, pay attention to the size. Size matters here!
Pickled squash - preparation for the winter
We will need (the recipe is for a liter jar):
- squash - 500-600 g (depending on size)
- garlic - 5-6 cloves
- dill - 3 sprigs
- parsley - 2-3 sprigs
- horseradish leaf
- bay leaf - 2 pcs
- red hot pepper - piece
- allspice peas - 3-4 pcs
- black peppercorns - 10 pieces
- salt - 1 tbsp. spoon
- sugar - 1 tbsp
- vinegar essence - 0.5 teaspoon
Preparation:
2. While the jars are being sterilized, let’s prepare everything else. Wash the squash and cut off the stems. Also, use a sharp knife to cut out the dark place where the flower is attached on the opposite side.
3. Boil water, place the squash in it and blanch for 5 minutes.
4. Then remove them with a slotted spoon so that the hot water immediately drains, and place them in cold water for rapid cooling. The squash should not become soft during heat treatment. Our task is that after opening the jar, they are dense and crispy.
5. Peel the garlic and cut each clove into two halves.
6. Place horseradish on the bottom of a clean and sterilized jar. From a large sheet you will need to cut a strip 3-3.5 cm thick.
7. Then put 1 bay leaf, all the peppers, and clove buds. Place a small piece of red capsicum, no more than 1 cm thick.
8. Also add half of the dill and parsley.
Dill sprigs can be replaced with dill seeds. Or you can add both! Once I have the seeds, I add a couple of pinches. It makes a very flavorful marinade.
9. Now we put the squash themselves into the jars, the less space left in the jar, the better. So try to pack them as tightly as possible. Place the remaining bay leaf and parsley in the middle. And on top are sprigs of dill. Arrange the layers with pieces of garlic.
10. Pour water into the pan at the rate of 0.5 liters of water per liter jar. Let it boil. When it boils add salt and sugar. You need to calculate it like this.
For a liter jar we will use half a liter of water, which means we need to add a tablespoon of salt and sugar. If you boil 1 liter of water, then add 2 tablespoons of salt and sugar, and so on.
11. When the water with sugar and salt boils, boil it for 5 minutes.
12. Pour vinegar essence into the brine. And immediately pour the marinade into the jars right up to the neck.
Or we pour the essence directly into jars of brine so as not to boil it. This is exactly what I do.
Immediately cover the jar with a sterilized lid.
13. Let stand for 5 minutes. At the same time, it will be good to rotate the jar from side to side so that there are no air bubbles left in it. But make sure that the lid does not open again.
To avoid scratching the table, it is better to place the jar on a towel.
14. Meanwhile, prepare a large saucepan. We line its bottom with gauze or cloth. Pour hot water, but not boiling water. And we put a jar of squash in it for sterilization. The water should reach the “shoulders” of the jar.
There are recipes where squash can be preserved without sterilization. But I'm not taking any chances. Over the years of my practice, squash have shown themselves to be quite capricious when preserved. That's why I always sterilize them now, just to be sure.
I feel sorry when so much work has been spent on growing and preserving, and the lid gets swelled and swells. And such a blank has to be opened and thrown away. And if you sterilize them just a little, then the jars last the whole year, and they can last longer. And nothing happens to them.
15. Sterilize a liter jar for 20 minutes. Two-liter - 40 minutes, three-liter - 1 hour.
Time is counted from the moment when the water in a large pan boils, that is, reaches 100 degrees. During sterilization, the water should constantly boil, but it should not boil and pour out of the pan.
Probably few people will screw squash into three-liter jars. But if someone decides to do so, then follow the temporary rules.
16. When the allotted time is up, remove the jar from the water using special tongs and screw the lid on with a seaming machine.
If you accidentally opened the lid when taking it out, you will have to repeat the procedure, but slightly reduce the time.
If such a moment occurs, then add boiling marinade to the jar and close the lid again. Then put the jar to sterilize again, but for 7-10 minutes.
17. When the jars are screwed on, turn them over and place them on the lid to cool. However, there is no need to cover them with a blanket or rug. The squash is very tender, and we don’t want it to cook!
18. When the jars have cooled completely, turn them over again and place them in a cool, dark place for storage. Let them sit for one month to marinate as best as possible.
Pickled squash prepared according to this recipe stores well, the lids do not swell and the jars do not explode. The recipe has been tested over many years of practice.
Marinating them is not difficult at all. One liter jar takes approximately 35-40 minutes. If you make two jars, the time increases by only 10 minutes. That is, in an hour, you can marinate three or four liter jars.
But when in winter you open the jar and put delicious pickled squash on the festive table, it will be the most popular snack.
I always save a jar like this for New Years and Birthdays! And the plate with them is always empty first. And it shouldn’t be otherwise, bright yellow, small summer “suns” always remind us of summer, sun and warmth. Plus they turn out tasty and crispy.
Therefore, if you have summer cottages, plant several squash bushes. And be sure to marinate them for the winter, either whole or in pieces. You will then see for yourself how much positive they will bring you in winter.
I hope you will try this recipe for squash. And I wish that they turn out tasty and crispy for you!
Bon appetit!
Patisson, like a sponge, is able to absorb the taste of spices and vegetables marinated with them. Therefore, you definitely need to experiment and make pickled squash for the winter in combination with other ingredients. They can be combined not only in their pure form with spices, but also combined with cucumbers, zucchini, carrots, sweet and bitter peppers, and other ingredients. Many people think that squash is a zucchini. All he got from the zucchini was the taste. It is actually a type of pumpkin. The unusual appearance gives the workpiece piquancy and originality.
About the beneficial properties of squash
Before asking the question: “How to pickle squash for the winter?”, you need to understand their necessity in general. Its unusually beautiful outline 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 on the outside, its beneficial properties are no worse than its external beauty. The presence of beneficial microelements improves human vision and liver function. Dietary fiber helps get rid of excess cholesterol. The abundance of fiber normalizes intestinal function and prevents various failures. Squash seeds fight excess salts in the body and relieve gout.
The pleasantly yellow vegetable contains vitamins – A, B, C, PP, minerals – iron, potassium, magnesium, sodium. All these beneficial substances are contained for a short time. 12 days after flowering, squash loses its benefits and is no longer suitable for human consumption. Such fruits are considered overripe and sent for animal feed.
The vegetable in question is recommended to be consumed with meat. The most suitable protein products are pickled squash, the recipe for which will give a detailed description of how to make a tasty addition to meat dishes. This tandem is useful for people with problematic gallbladder, liver, and stomach ulcers. For those on a diet, squash is a necessary element in the diet, because it fights toxins and obesity.
In cooking, you can salt, pickle, preserve for the winter, make jam and add to salads. For provisions, you need to take only young vegetables with thin peels. They will be ready in a month, no matter how the preservation is stored, under a nylon lid or under a tin lid. Without waiting for winter, you can uncork a jar of pickles and enjoy the result.
Whole marinated squash
You can get the sour-salty taste of the food if you follow the step-by-step recipe with pictures of pickling squash. You will need 1 kg of squash, which will take 1 liter of water to prepare the brine.
Pickling:
Pickled squash should be stored in the refrigerator to prevent it from turning sour.
Marinated squash pieces
If you have too ripe and hard vegetables on hand, pickled squash in pieces for the winter will come in handy. To do this you will need 4 pieces of large squash and one carrot.
Pickling:
Marinated squash in spicy sauce
For cooking you will need approximately 300 grams of squash, which will be immersed in a 0.5 liter jar. Among the ingredients there will also be red pepper, the amount of which can be adjusted according to your preferences. The recipe uses apple cider vinegar. 
Canning:
Marinated squash with cucumbers
Combining squash with cucumbers is a great idea. The food is not only aesthetically beautiful, but also tasty. Marinated squash with cucumbers have a sweet taste and are stored for a long time under a tin lid. The recipe will require 1 kg of squash and 1 kg. These ingredients will fit in a 3 liter jar. It all depends on the size of the vegetables. 
Pickling:
Marinated squash with zucchini
To make pickled zucchini and squash for the winter you will need a 1.5 liter jar, which will use 0.5 kg of squash and 0.5 kg of zucchini. The main ingredients are diluted with two carrots and the same amount of sweet pepper is added. Don't skimp, add onions.
Pickling:
- Sterilize the jar, into which then place 2 dill umbrellas, 2 cherry leaves and 3 cloves of garlic.
- Cut into rings and cut the pepper into 4 pieces, removing the core. Place the prepared ingredients in a jar with spices. Add one red pepper for added spice.
- There is no need to peel the zucchini, but you do need to cut it into rings.
- Wash the squash. If they are small, then leave them as is; large ones should be chopped. Place ingredients in a jar.
- For the marinade, take a saucepan and pour 1 liter of water into it. Mix 70 grams of salt with 3 tbsp. spoons of sugar and pour into water. Pour in 70 g of vinegar and add spices (5 peppercorns and a bay leaf). Boil and pour over vegetables.
- Cover marinated squash in jars for the winter with lids and place in a pan with water for sterilization. This procedure will last 30 minutes.
- Remove from the water and screw on the lids tightly. Turn over, wrap in warm cloth and set aside for a day. The next day, the provisions are ready to move into the pantry.
Marinated squash with tomatoes
Squash with tomatoes marinated for the winter are not very spicy and slightly sweet. To implement this recipe, we take a 3-liter jar, which we will fill with 1 kg of squash and 1 kg of tomatoes.
Pickling:
To add some piquancy to the recipe, you can add a few chokeberries, which need to be kept in boiling water for about 10 minutes before adding to the jar.
By canning vegetables, we hope to get lightning-fast results, and not just results, but tasty and rich ones. Quick-cooking marinated squash recipes will help you cope with this task. In fact, it’s not difficult to quickly pickle pumpkin vegetables. Firstly, the squash must be cut into pieces. This way, the marinade can quickly saturate the vegetable. For greater reliability, it is advisable to boil the squash together with brine. And finally, never skip the blanching procedure. Bon appetit and delicious pickled squash to you!
The popularity of canned squash for the winter is growing every day. Cute, elastic and juicy vegetables, reminiscent of flying saucers in appearance, are made in marinades, pickled in jars, used for caviar or used for all kinds of salads. Recipes for squash for the winter with photos are simple. Many of them suggest how to make blanks quickly, without tedious and time-consuming sterilization. You just have to choose the appropriate option from our collection and on snowy, cold days your table will be decorated with beautiful, bright, aromatic and tasty homemade vegetable snacks.
Pickled squash for the winter in pieces without sterilization in jars - recipe with photo
Following this recipe with photo, you can prepare very tasty sliced squash for the winter without sterilization. The dish will turn out to be quite spicy and even slightly hot due to the fact that the composition includes hot chili peppers. Such a bright and juicy appetizer will pleasantly diversify the daily menu on cold days, and will not go unnoticed on the holiday table.
Necessary ingredients for the recipe for preparing marinated squash pieces in jars for the winter
- squash – 2 kg
- dill (sprigs) – ½ bunch
- dill (umbrellas) – 3 pcs.
- parsley – 1/3 bunch
- tarragon – 1 sprig
- black peppercorns – 6 pcs.
- hot chili pepper – 1 pod
- bay leaf – 3 pcs.
- garlic – 4 cloves
- horseradish leaf – 2 pcs
- water – 2 l
- salt – 100 g
- table vinegar 9% - 8 tbsp
Step-by-step instructions for the recipe for squash marinated in pieces for the winter without sterilization in jars
Winter squash caviar with mayonnaise in jars - a simple recipe with photos without sterilization
This simple recipe with photo suggests preparing squash caviar with mayonnaise for the winter without sterilization. The finished dish pleases with a very pleasant, delicate taste and subtle, unobtrusive aroma. The mayonnaise included in the composition adds light creamy notes to the preparation. If you want to enhance this shade, you need to take mayonnaise of maximum fat content, and if, on the contrary, you want to weaken it, then use the lightest or regular store-bought sour cream.
Necessary ingredients for a simple recipe for squash caviar without sterilization in jars
- squash – 4.5 kg
- onions – 2.25
- garlic – 15 cloves
- mayonnaise – 375 ml
- tomato paste – 450 ml
- vegetable oil – 225 ml
- sugar – 2 tbsp
- salt – 4 tbsp
Step-by-step instructions for a simple recipe with a photo of winter caviar from squash with mayonnaise without sterilization
- Rinse the squash, cut into slices of equal thickness and fry in vegetable oil until a pleasant, light golden hue.
- Peel the onion, finely chop it, simmer until soft in a frying pan, then transfer it to the squash and simmer covered for about 15 minutes.
- Add garlic, passed through a press, salt, sugar, tomato paste and mayonnaise. Stir gently and boil over low heat for about 10 minutes.
- While hot, pour the caviar into jars, roll up with iron lids and cool, turning them upside down and wrapping them in a warm blanket. Place for storage in a cellar or basement.
How to pickle squash in jars for the winter - recipe with photo
This recipe with photos will tell you how to salt squash in jars for the winter. The process is very simple and almost identical to the classic method of pickling cucumbers. It is quite possible to change the composition and quantity of spices to suit yourself, adding or, conversely, removing some items. For example, many housewives do not like to put currant leaves into canning, believing that it gives the seams a specific taste and aroma. For those who agree with this position, it is quite possible to limit yourself to only horseradish leaves. Or, to enhance the crunchiness of the squash, add horseradish root, chopped into rings.
Necessary ingredients for the recipe for pickling squash in jars for the winter
- squash – 4 kg
- garlic – 16 cloves
- water – 3 l
- dill – 4 umbrellas
- horseradish and black currant leaves - 3 pcs each
- black peppercorns – 10 pcs.
- salt – 6 tbsp
- mustard seeds – 10 pcs.
- bay leaf – 4 pcs
- vinegar – 100 ml
Step-by-step recipe instructions on how to salt squash in jars for the winter
- Carefully sort out the squash and leave identical, unspoiled medium-sized fruits. Wash thoroughly and place in a colander to drain excess moisture.
- Place garlic, currant and horseradish leaves, dill umbrellas, bay leaves, black peppercorns and mustard seeds at the bottom of dry sterilized jars. Next, fill the jar with squash, trying to arrange them as tightly as possible.
- Bring water to a boil over medium heat, add salt and cook until it is completely dissolved. Then pour the boiling brine into the jars, cover with lids and leave at room temperature for three days.
- After the time has passed, return the old brine to the pan and boil. When the liquid begins to bubble strongly, reduce the heat level and cook for 10 minutes. At the end, pour in the vinegar, stir, fill the jars with squash almost to the neck with brine, roll up with metal lids, turn upside down and leave until completely cooled under a warm blanket or blanket. Send to a basement or cellar for winter storage.
Squash salad for the winter - recipe step by step with photos
By following the tips and tricks of this step-by-step recipe with photos, you can make a very juicy and aromatic squash preparation for the winter. The consistency of the dish most closely resembles a vegetable salad, but it also looks quite good as a soup dressing. The taste is distinguished by tenderness and pleasant tomato notes, but is not sour at all, since there is no vinegar in the composition.
Ingredients for a recipe for making squash salad for the winter
- squash – 2 kg
- onions – 700 g
- bell pepper – 700 g
- tomatoes – 700 g
- vegetable oil – 150 ml
- sugar – 2 tbsp
- salt – 3 tbsp
Step-by-step instructions for the recipe for preparing delicious squash for the winter
- Heat oil in a saucepan and fry finely chopped onion until transparent. Then add the bell pepper cut into thin short pieces and cook for 10 minutes over medium heat, stirring regularly.
- Wash the tomatoes, dry them, turn them into a homogeneous puree in a food processor, add them to the onions and peppers, mix well and simmer for 15 minutes.
- Chop the squash into pieces, add to the saucepan with the rest of the vegetables, reduce the heating level to minimum and simmer for about 40-45 minutes. Finally add salt, add sugar, stir and bring to a boil. Cook for another 2-3 minutes, then pack the salad into sterilized jars, roll up, turn upside down and cool completely under a warm blanket. Send to a cool place for storage.
Squash for the winter Finger lickin' good - recipe with video
Canned squash for the winter has a pleasant, elastic consistency, delicate taste and delicate, subtle aroma. But, prepared in jars along with other vegetables, they take on a completely new bright sound. The author of the video below suggests marinating squash in jars along with bell and hot peppers, onions, lemon and fresh herbs. The finished dish turns out to be quite spicy and goes perfectly with various meat and fish dishes, potatoes or pasta. In addition, it can be eaten as a succulent snack or added to soup as a dressing. Well, for those who are not too fond of spicy and salty vegetable preparations, we advise you to pay attention to the recipe with a photo of very tasty squash caviar, which can be prepared even without tedious sterilization.