Squash in apple juice for the winter. Caviar is an excellent way to prepare it. Instant marinated squash

Squash are tasty and healthy vegetables; they are suitable for preparing various dishes, as well as for preparing preparations. You can prepare squash for the winter in different ways. These fruits taste salted and pickled; they go well with other vegetables, so they can be used to prepare salads, caviar or lecho.

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”.

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 there are only 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.

• 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.

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.

Read also: Cucumber and carrot salad for the winter - 5 recipes

We wash the squash and cut off the stalks. We grate the vegetables on a special grater to get a thin long straw. We peel the carrots and grate them in the same way as the squash. Chop the onion into thin halves of rings. Cut the bell pepper in half, remove the seeds from it, and cut it into thin strips. We pass the peeled garlic through a press, chop the peeled hot pepper very finely.

Mix all the vegetables, sprinkle them with seasoning for Korean salads, pepper, and salt. Add chopped herbs, pour in vinegar and oil. Mix everything very well. Let the salad sit for a couple of hours. Then place them in clean and dried jars and cover with lids. Sterilize by soaking in boiling water for 15 minutes. We seal the jars tightly.

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.

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.

2017-07-31

Hello my dear readers! Have you already salted it? I hear a lot of positive answers. Well done! And I’m already in a hurry to offer you a delicious recipe for crispy pickled squash for the winter.

This year my garden consists of eight tomato bushes, ten vines of cucumbers and two spreading hot peppers. I thought that I wouldn’t have anything to make blanks from this year. But compassionate relatives, seeing my plight, strive to treat me with “half a centner” of apricots, or even a basket of tiny, like newborn, squash.

My Vova was horrified: “It’s a shame to eat them! They’re just little kids!” “Doesn’t crunching big ones bother your conscience? Their children were left orphans!” I retorted sarcastically. The husband did not immediately find what to answer, waved his hand in doom and agreed to “bathe” the unfortunate people before marinating.

I prepared squash for the winter a couple of years ago. They turned out tasty, crispy and very aromatic. The recipe I use is simple, but how exactly to marinate (by what technology) I decide depending on the circumstances.

Today I will tell you how to pickle squash in jars and jars of various sizes. And you yourself will choose the method that you like. Let's go!

Crispy pickled squash for the winter - recipe

How to pickle squash without sterilization

Marinade

• 1000 ml of clean, non-chlorinated water.
• One heaped tablespoon of salt.
• Four tablespoons of sugar.
• 8 tablespoons (approximately 120 ml) 9% table vinegar.

Ingredients for jars of various capacities

How to cook

My comments

Marinate cucumbers with squash for the winter - recipe with photos

For pickling, we select young squash and strong, slender cucumbers up to 10 cm long. Before pickling, carefully wash the cucumbers, soak them for a couple of hours in cold water, wash the squash, and remove the stems.

It’s best to first put spices and herbs in jars, then a vertical row of cucumbers, and spread the squash tightly on top of them.

For filling we use the above marinade. You can reduce the amount of sugar if you don’t like pickled vegetables that are too sweet.

From spices, you can add grape leaf, oak leaf, horseradish root. Marinated squash paired with cucumbers love the company of basil, tarragon (tarragon), coriander seeds and mustard. Add everything indicated a little at a time so that the marinade turns out piquant, but not “overloaded” with various tastes and aromas.

You can marinate squash with cucumbers without sterilization or with sterilization. See the recipe above for how to do this.

Assorted squash for the winter in jars

Ingredients

• Young squash.
• Zucchini ovaries.
• Cucumbers.
• Bell pepper.
• Green bean pods.
• Cauliflower.

How to cook

1. Wash all vegetables. Remove stems and remaining flowers from cucumbers, zucchini and squash. Soak the cucumbers for a couple of hours in cold water.
2. Cut the cauliflower into florets, blanch in boiling water, and place in cold water.
3. Cut bean pods and bell peppers into little finger-sized pieces, blanch and cool.
4. Place the set of spices and herbs specified in the first recipe in jars, distribute the vegetables nicely and fairly tightly.
5. Pickle with or without sterilization, as in the recipe for pickled squash for the winter (see above).

My dear readers! How do you prepare squash for the winter and just eat it in the summer? For me, this vegetable is still a “beautiful stranger”, despite the fact that it grows everywhere in our gardens. Somehow our friendship with him did not work out. I just don’t know any good recipes for making it, other than pickling.

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 can.

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 swells 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 the first to empty. 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!

The unusual appearance of this vegetable has made it a regular in most gardens and summer cottages. The fact that he is very useful also played a significant role in this. In terms of the content of vitamins and microelements, it can give odds to many other vegetables. It is also valued for its low calorie content; it is not surprising that pickled squash is so popular among nutritionists.

5 rules for delicious squash

Canning this vegetable is not much different from canning zucchini. However, to get an excellent result and a very tasty dish, you need to know a few rules that apply only to squash:

1. After cooking and rolling, jars of squash should absolutely not be wrapped, otherwise they will become flabby and tasteless.
2. If you are preparing a salad according to the assorted principle, then it is better to take small vegetables for it, which will not only be tasty, but also look incredibly beautiful.
3. It is advisable to blanch the squash for a couple of minutes before cooking, and then immerse it in very cold water.
4. Small vegetables are not peeled, but rolled together with it. But if you need to marinate large squash, then it is better to remove the peel, because it is usually quite tough.

To make the pickled squash crispy, soak it in very cold water for an hour.

Pickled squash (video)

Pickled squash: a quick and delicious recipe for the winter

If you take this recipe as a basis, you can get a new dish every time, varying the spices and herbs. It is also important that it does not contain sugar; peppermint serves as its replacement. Interesting? Surprise both yourself and your household.

Products:

• small squash - up to 400 grams;
• about a liter of water;
• a level teaspoon of salt;
• large horseradish leaf;
• a small bunch of mint, dill, celery;
• laurel leaves - 3 pcs.;
• black pepper - 3-5 peas.

1. Place the washed vegetables in a deep saucepan and pour boiling water over them. Leave them like this for 5-7 minutes.
2. Drain in a colander and immerse in ice water for 2 minutes.
3. Prepare a brine from the remaining ingredients, except for half the amount of greens, which you need to cover the bottom of the jars. At the end of cooking, add vinegar.
4. Place the squash in a container, add brine and sterilize for 15-20 minutes.

Roll up. Turn over, but do not wrap.

Canning squash for the winter: recipe without sterilization

Despite the fact that only with sterilization you don’t have to worry about the workpieces, many housewives do not risk messing with it, considering it incredibly complicated. Sterilization and pickling are not always identical things, so you can skip the first one in order to quickly and tasty cook squash for the winter, also with tomatoes. But still, in the future it is worth mastering sterilization, because there are very tasty recipes for preparations that cannot do without it.

Products for 1.5 kilograms of young squash:

• about 200 grams of small, ripe but firm tomatoes;
• a tablespoon of sugar and salt, the latter heaped, as well as vinegar essence 70%;
• three inflorescences of star anise;
• a dozen peas of allspice;
• half a teaspoon of cumin;
• 5 cloves of garlic and laurel leaves;
• a little more than one and a half liters of water.

Prepare like this:

1. Place the washed vegetables in a jar, layering them with garlic cloves.
2. Pour boiling water over them and cover with a lid. Leave for 15 minutes.
3. Drain the water, bring to a boil again and pour over the vegetables again, let stand for another quarter of an hour.
4. From the drained water and the remaining ingredients, except vinegar, make a brine and pour it over the vegetables in the jars. Add vinegar at the rate of a tablespoon per liter of volume.
5. Roll up.

Marinated squash with tomatoes: step-by-step preparation

This combination of vegetables is considered by many to be optimal, and all because there is a similarity with cucumbers, which make an excellent tandem with tomatoes. This preparation for the winter will not only be an excellent snack, but also a side dish that many will love. It’s good to make such a preparation when everyone in the family has different tastes. One jar can please the whole family.

Products for 0.5 kilograms of squash:

• three large bell peppers and the same number of cloves of garlic;
• half a dozen cherry tomatoes or just small ones;
• a bunch of dill and parsley;
• three leaves of currant and cherry, as well as laurel;
• teaspoon of citric acid;
• a couple of tablespoons of sugar and salt;
• about 1.5 liters of water;
• 5 clove flowers and black peppercorns;
• a tablespoon of vinegar.

Step-by-step preparation:

1. Wash all food.
2. Place spices, a third of herbs, salt and lemon on the bottom of the prepared container.
3. Lay out the squash, sandwiching them with the remaining greens and plant leaves.
4. Pour boiling water over the vegetables. Let stand for a quarter of an hour.

Place for sterilization. 1 liter jars - 40 minutes of sterilization.

Mushroom recipe

Many people like this snack. Its advantages: low price, excellent taste, no fear of poisoning. Even experienced mushroom pickers confirm that such a dish is an excellent alternative to mushrooms.

Products for one and a half kilograms of squash:

• a couple of medium carrots;
• large head of garlic;
• two quarters of a glass of sugar, vegetable oil, vinegar;
• a tablespoon of salt;
• some greenery.

Preparation:

1. Wash the squash and carrots and chop them into small cubes. It would be better if they were a little smaller than average, but not large.
2. Grind the greens with garlic.
3. Combine everything in a deep container, where add the remaining ingredients, including vinegar.
4. Leave for 3-6 hours, preferably overnight.
5. Place in prepared 0.5 liter jars, which need to be sterilized for a quarter of an hour from the moment the water boils.

Squash in tomato sauce

This combination allows you to add variety to your winter preparations. And, most likely, this dish will become one of your favorites, and its portions will need to be increased next season. The tomato sauce in which they are cooked will be an excellent replacement for store-bought ketchup. And this is another reason to prepare such a preparation.

For 3.5 kilograms of base you need to take:

• three-liter bottle of tomato juice;
• a glass of vegetable oil;
• half a glass of vinegar and sugar;
• two tablespoons of salt;
• head of garlic.

Prepare like this:

1. Cut the peeled squash into quarters.
2. Cook the marinade from all the remaining ingredients, first chopping the garlic.
3. Place the squash into the marinade that has boiled for 10 minutes and cook for a quarter of an hour.
4. Place the vegetables in a sterilized container and roll up.

Important! This is the only recipe that involves wrapping the cans in a blanket after rolling. Then you should leave them to cool for 12 hours.

Squash and bell pepper in marinade (video)

Experienced housewives recommend that inexperienced cooks begin their acquaintance with zucchini and squash with the latter. And all because these will be not only tasty, but also beautiful dishes. This combination is pleasing to the eye, and the zeal for cooking involuntarily increases. And this will allow you to avoid shortcomings, damage or other troubles that discourage the desire to do winter preparations.

The closest relatives of squash are zucchini and pumpkin. You can prepare squash for the winter using the same recipes that have been tested on zucchini - success is guaranteed. But there are also some differences. For example, it is not advisable to wrap upturned cans after rolling; moreover, they should be cooled as quickly as possible (not in a draft!). Overheated squash becomes flabby and tasteless. If you are preparing an assorted salad, try to choose the smallest squash, placing them whole in jars - the preparation will look very elegant. In addition, cut squash loses much in taste.

Before canning, wash the squash thoroughly, paying special attention to the ribbed edges. It is not necessary to remove the skin; the squash’s skin is tender. Using a sharp knife, cut off the “butt” and the place where the stem is attached, making circles with a diameter of no more than 2 cm. Before putting the squash in jars, be sure to blanch it in boiling water for 5-7 minutes, and then dip the squash in cold water to which ice has been added.

It is better to preserve small squash whole, while large ones can be used in preparing salads, snacks and even jam and compote. “Culinary Eden” shares with you some recipes for canning squash for the winter.

Pickled squash

Ingredients for a 1 liter jar:
600 g squash,
1 horseradish leaf
50 g dill,
1 bunch of parsley and celery,
2 bay leaves,
2 cloves of garlic,
1 pod of hot pepper,
spicy spices (cloves, black peppercorns, etc.) - to taste,
about 400 ml of marinade.

For the marinade:
400 ml water,
20 g sugar,
20 g salt,
50 ml 9% vinegar.

Preparation:
Blanch small squash in boiling water for 5 minutes, cool. Chop the greens quite coarsely. Prepare the marinade: boil water with salt and sugar, let simmer for 15 minutes, pour in vinegar. Place spices and herbs at the bottom of the jars, then place the squash tightly, pour boiling marinade over it and set to sterilize for 12 minutes. Roll it up and turn it over.

Salted squash


small squash,
small sweet pepper,
cloves of garlic,
3-5 small pink tomatoes,
2-3 small cucumbers,
cherry and currant leaves.

Spices:
1 g citric acid,
2 pcs. carnations,
3 bay leaves,
5 black peppercorns.
Brine:
1 liter of water,
50 g salt,
30 g sugar,
1 tbsp. 9% vinegar.

Preparation:
Place spices and citric acid, cucumbers at the bottom of the jar, then fill halfway with squash, pepper, garlic, currant and cherry leaves, place tomatoes on top. Boil the brine, pour over the vegetables and set to sterilize for 25 minutes.

You can salt squash both in barrels and in glass jars. Squash for pickling should have dense flesh and delicate skin, not overripe, with poorly developed seeds. Before salting, they need to be washed, pricked with a wooden toothpick in many places, and the tops cut off so that a circle with a diameter of 1-2 centimeters is formed. Place the prepared squash in rows, tightly one to the other, placing spicy herbs (horseradish, dill, celery, parsley, currant and cherry leaves) between them. Add spices (dill seeds, peppercorns, garlic). Prepare brine (60-80 g of salt per 1 liter of water) and pour into a container with squash. Store in a cool place.

Pickled squash

Ingredients:
1 kg of small squash,
10-15 black peppercorns,
4 bay leaves,
4 pcs. carnations,
4-5 cloves of garlic,
horseradish leaves,
dill umbrellas.

Marinade:
1 liter of water,
50 g salt,
25 g sugar,
1 tsp 70% vinegar.

Preparation:
Blanch the squash for 5 minutes in boiling water, then plunge into ice water. Boil the marinade. Place spices and squash in sterilized jars, pour hot marinade and roll up.

Canned squash

Ingredients for a 3-liter jar:
10 sprigs of parsley,
2 leaves of horseradish,
5-7 cherry leaves,
10 currant leaves,
1 head of garlic,
2 bay leaves,
5 peas of allspice,
6-7 black peppercorns.

For filling:
3 tbsp. salt,
1 tbsp. Sahara,
3 tbsp. 9% vinegar.

Preparation:
Place spices in the bottom of a 3-liter jar. Place small squash of approximately the same size tightly in a jar, pour boiling water over it and let stand for 10 minutes. Drain the water and add a new portion of boiling water. Let stand for another 5 minutes, drain the water into a saucepan, add salt and sugar, boil and pour over the squash. Add 3 tbsp to each jar. vinegar and roll up.

Marinated squash with mint

Ingredients for marinade:
1 liter of water,
10 g salt,
3 g 70% vinegar,
6 g horseradish leaves,
6 g celery greens,
10 g dill,
3 g fresh mint,
bay leaf, peppercorns - to taste.

Preparation:
Wash small squash, blanch in boiling water for 5-7 minutes, then plunge into ice water for 4 minutes. Place chopped herbs, salt and vinegar in the marinade water and boil. Place the greens at the bottom of the jars, add bay leaves and peppercorns and fill the jar with the prepared squash. Cover the top with herbs, pour in the marinade and set to sterilize for 10-20 minutes (depending on the capacity of the jars).

Assorted salad with squash in jelly

Ingredients for a 3-liter jar:
small squash, tomatoes, onion sets, gherkins,
1 tbsp. vegetable oil,
3-5 black peppercorns,
1 liter of water,
1 tbsp. salt,
2 tbsp. Sahara,
250 ml 9% vinegar,
3 tbsp. gelatin.

Preparation:
Wash the vegetables, dry them and place them in sterilized jars. Pour 3 tbsp into each jar. vegetable oil and add peppercorns. Soak gelatin in cold boiled water. Prepare the marinade: boil water with salt and sugar, let simmer for 3 minutes. Dilute gelatin with hot marinade, stir and add vinegar. Pour vegetables into jars, cover with lids and sterilize for 20 minutes. Roll up.

Assorted salad with squash

Ingredients:
3 kg squash,
500 g carrots,
500 g onions,
5-6 pcs. sweet pepper,
5-6 heads (not cloves!) of garlic,
2 tbsp. with a pile of salt,
1 stack Sahara,
1 stack 9% vinegar,
1 stack vegetable oil,
1 tbsp. ground black pepper,
2-3 pods of hot pepper,
1 packet of Korean carrot seasoning,
1 bunch of cilantro,
1 bunch of parsley,
1 bunch of dill.

Preparation:
Grate the squash and carrots on a Korean carrot grater, grate the onions and peppers into half rings. Grind the garlic using a press, chop the greens. Mix all ingredients and leave for 3 hours. Then stir again and fill sterilized jars with salad. Cover with lids and sterilize for 12 minutes. Roll it up and turn it over.

Squash stuffed in pumpkin. Cut small squash in half and remove the seed chamber. Prepare minced meat from parsnip roots, carrots, parsley, celery: finely chop, add chopped onion and simmer in vegetable oil. Add salt and mix. You can add a little greenery. Stuff the squash, place them in a cleaned hollow pumpkin and fill with brine (60 g of salt, 50 g of sugar per 1 liter of water). Place in a cool place.

Squash caviar

Ingredients:
4.5 kg squash,
1 kg carrots,
500 g onions,
500 g tomatoes,
500 g sweet pepper,
70 g tomato paste,
80 g sugar,
70 g salt,
70 g 9% vinegar,
vegetable oil.

Preparation:
Cut the prepared squash into strips and simmer in a deep saucepan for about an hour until the liquid evaporates. Meanwhile, fry the onions and carrots in vegetable oil until golden brown. After the squash is stewed, add carrots and onions, chopped peppers and tomatoes, salt and sugar and simmer, stirring, for about 45 minutes. Pour in the vinegar, stir and place in jars. Roll it up, turn it over, wrap it up.

Squash with cabbage

Ingredients for marinade:
2 liters of water,
3 stacks Sahara,
2 stacks 3% vinegar,
2 stacks vegetable oil,
4 tbsp. salt.

Preparation:
Peel white cabbage and squash, cut into slices and blanch in boiling water for 5 minutes, then immediately plunge into ice water. Place the cabbage and squash in sterilized jars, pour in the hot marinade and cover with a plastic lid. Once cooled, store in the refrigerator.

Appetizer of squash and carrots

Ingredients:
3 kg squash,
500 g carrots,
500 g onions,
2 heads of garlic,
1 stack Sahara,
1 stack 7% vinegar,
1 stack vegetable oil,
3 tbsp. salt.

Preparation:
Grate the squash and carrots on a coarse grater, cut the onion into half rings. Pass the garlic through a press. Combine all ingredients, mix and leave for 2 hours. Then mix again and place in sterilized jars. Leave to sterilize for 50 minutes from the moment of boiling. Roll it up and turn it over.

Stewed squash appetizer

Ingredients:
1 kg squash (or a mixture of squash, zucchini and pumpkin),
500 g tomatoes,
200 g of greens and parsley roots,
200 g onions,
200 ml water,
vegetable oil, vinegar, salt - to taste.

Preparation:
Cut vegetables and roots into not too small pieces. Place in a bowl or deep pan, add water and simmer for about 40 minutes from the moment it boils. Pour in vegetable oil, salt, add vinegar and boil for another 5 minutes. Immediately place in sterilized jars and seal.

Squash salad with sweet peppers and tomatoes

Ingredients:
2 kg squash,
1 kg sweet pepper,
1 kg of tomatoes,
50 g garlic,
carnation,
cinnamon,
bay leaf,
black and allspice peas,
cherry and currant leaves, 9% vinegar - to taste.

For filling:
1 liter of water,
35 g salt,
50 g sugar,
3 g citric acid.

Preparation:
Finely chop the squash and bell peppers, pass the garlic through a press, cut the tomatoes into slices. Place spices in sterilized jars, layer them with tomatoes, a mixture of squash, sweet peppers and garlic. Pour 1 tsp into each liter jar. vinegar and pour hot brine over the vegetables. Set to sterilize: 0.5-liter - 25 minutes, 1-liter - 30 minutes. Roll up.

Squash salad with garlic

Ingredients:
4 kg squash,
2 heads of garlic,
100 g salt,
100 g sugar,
100 g vegetable oil,
100 g 9% vinegar,
1 bunch of parsley.

Preparation:
Cut the young squash into thin slices, and also cut the garlic very thinly. Add chopped parsley, salt, sugar, vegetable oil, vinegar, mix and place in sterilized 0.5-liter jars. Let it sterilize for 20 minutes. Roll it up and turn it over.

Assorted vegetables with squash

Ingredients for a 3-liter jar:
½ squash,
1 onion,
4 cloves of garlic,
½ carrot
1 large thick-walled sweet pepper,
5-7 small cucumbers,
5-7 cherry tomatoes,
1 young zucchini,
10 black peppercorns,
2 bay leaves,
3 buds of cloves,
2 tbsp. salt,
4 tbsp. Sahara,
½ cup 5% vinegar.

Preparation:
Cut the squash into slices, carrots and zucchini into slices, cut the onion and bell pepper into 4 pieces. Place spices and seasonings, sugar and salt at the bottom of sterilized jars, arrange assorted vegetables on top and pour boiling water over them. Let it sterilize for 15 minutes from the moment it boils. You can add cauliflower or broccoli florets to this salad, it will turn out very elegant.

Compote of squash and cherry plum

Ingredients for a 3-liter jar:
1 kg squash,
1 kg cherry plum,
2 stacks Sahara.

Preparation:
Place the peeled and chopped squash into 3-liter jars, filling them about halfway, and place the cherry plum on top in a third of the jar layer. Add sugar, pour boiling water and place the jars to sterilize for 20 minutes from the moment of boiling. Roll it up and turn it over.

Squash jam

Ingredients:
1 kg squash,
1 kg sugar,
500 ml water.

Preparation:
Wash the squash, cut it, remove the seeds and cut into large pieces. Soak them in cold water for 5 hours, then drain in a colander. Pass the dried squash through a meat grinder. Boil syrup from sugar and water, put squash in it, stir and cook until tender (that is, until a drop of syrup spreads over the surface of the plate).

Happy preparations!

Larisa Shuftaykina