Pickled squash for the winter

Marinated squash for the winter, crispy in jars, is a product that is superior in taste and appearance to cucumbers and zucchini. Small whole and unripe fruits are selected for pickling. Only this method of preparing squash is obtained with a crispy skin and meaty, juicy pulp inside. The classic marinade for squash is prepared with any vinegar.

Crispy pickled squash “You'll lick your fingers” for the winter

Patisson marinates well, absorbing the aroma of spices. It is difficult to collect many small fruits at once, so we marinate them by cutting them into pieces. The skin of the squash is not removed, as it imparts a crispy taste. We prepare pickled squash by pouring it 3 times without sterilization, and the “finger-licking” taste is determined by a set of spices.

1. 
   How to prepare crispy pickled squash in jars for the winter? We thoroughly wash the squash with warm water and remove excess moisture with a napkin.
2. 
   We cut off the bases of the stalks with a sharp knife and cut each fruit into small identical pieces.
3. 
   Sterilize jars for preparation in the microwave in advance. Immediately put washed greens, a peeled clove of garlic into each jar and add coriander and mustard seeds.
4. 
   Then compactly place pieces of squash up to the middle of the jar.
5. 
   Place dill umbrellas and a second garlic clove on top of the squash.
6. 
   Then we compactly arrange the remaining pieces and place a dill umbrella on top. Fill the squash with boiling water. Cover the jar with a boiled lid and leave for a quarter of an hour.
7. 
   After this period of time, pour the water from the jar through a special lid and fill the squash with boiling water for the second time for the same time.
8. 
   After this time, pour hot water from the jar into a saucepan and cook the marinade in it, adding the amount of salt, sugar and vinegar in the calculation indicated in the recipe. Pour the boiled marinade into the squash and immediately seal the jars tightly. We check the seal for leaks.
9. 
   Cool the jars with pickled squash at home temperature without wrapping them, and then transfer them to the storage area for your preserves.

Good luck and delicious preparations!

Pickled squash without sterilization in jars for the winter

Squash, as a more delicate vegetable compared to cucumber and zucchini, becomes soft and unpalatable at high temperatures, so many housewives pickle it without sterilization. Marinated squash will not only be a savory appetizer on your table, but will also complement the taste of many salads.

Cooking time: 45 minutes.

Cooking time: 15 minutes.

Portions: 1 l.

Ingredients (for 1 liter jar):

• Medium squash – 2 pcs.
• Garlic – 1 head.
• Dill umbrella – 1 pc.
• Black peppercorns – 10 pcs.
• Sweet peas – 6 pcs.
• Hot pepper – 1 pod.

Marinade:

• Water – 1 l.
• Salt – 2 tbsp. l.
• Sugar – 2 tbsp. l.
• Vinegar 70% – ½ tsp.

Cooking process:

1. First of all, prepare all the products for pickling the squash, calculating the number of jars of the product.

2. Measure out the amount of ingredients for the marinade indicated in the recipe. When everything is at hand, the likelihood of error is small.

3. Wash the squash well and cut into small equal pieces. You can remove the seeds with a teaspoon. Peel the garlic and remove the seeds from the hot pepper.

4. Place an umbrella of dill in pre-sterilized jars and add peppercorns. Then compactly place the pieces of squash and add a piece of hot pepper.5. Pour boiling water into the jars.

6. Then cover the jars with boiled lids and leave the squash for 30 minutes.

7. After this period of time, pour the water from the jars through a special lid into a separate pan.

8. Cover the jars with a towel to keep the vegetables warm.

9. Cook the marinade using the spicy water drained from the jars, dissolving in it the amount of salt and sugar indicated in the recipe. Pour vinegar into the boiled marinade and turn off the heat.

10. Immediately pour the boiling marinade over the squash in the jars, filling them to the very top. If there is not enough marinade, add a little boiling water.

11. Then seal the jars tightly and check the tightness of the seal.

12. Place the jars on the lids and cover with a towel, without wrapping them in a warm blanket, until they cool completely. Marinated squash is ready without sterilization.Store them in a cool place.

Good luck and delicious preparations!

Marinated squash with cucumbers for the winter

Squash can be pickled together with cucumbers, because they are from the same pumpkin family and the preservation conditions are the same. This “duet” looks beautiful, is tasty and has a varied composition. For canning, small specimens are selected and the cucumbers are pre-soaked in cold water. The ratio of vegetables in the jar is chosen at your discretion. We prepare using the 3-fold filling method.

Cooking time: 45 minutes.

Cooking time: 15 minutes.

Portions: 2 l.

Ingredients:

• Squash – 1 kg.
• Cucumbers – 600 gr.
• Garlic – 6 cloves.
• Black peppercorns – 12 pcs.
• Bay leaf – 4 pcs.
• Mix for pickling vegetables – 1 tbsp. l.
• Hot pepper – 1 pod.

Marinade:

• Water – 1 l.
• Salt – 2 tbsp. l.
• Sugar – 2 tbsp. l.
• Apple cider vinegar – 2 tbsp. l.

Cooking process:

1. Select vegetables for pickling, removing damaged fruits, then weigh them and wash them thoroughly. If you have time, soak the cucumbers in cold water in advance. Then remove the ends of clean vegetables.

2. We sterilize the jars for the preparation in any way and boil the lids. Pour ½ tablespoon of dry marinating mixture into prepared jars.

3. Place peeled and chopped garlic cloves, black peppercorns and bay leaves on top of the mixture.

4. Then fill the jars compactly with prepared squash and cucumbers.

5. Pour boiling water over the vegetables and leave for 15 minutes. Then we re-fill for the same time. This is considered blanching, which softens the tissues of the food.

6.After the 2nd filling, pour the water from the jars through a special lid into a separate pan and measure its amount for proper preparation of the marinade.

7. Pour sugar and salt into this water and cook the marinade. Add apple cider vinegar either to the boiling marinade or directly into the jars.

8. Then pour the marinade over the squash and cucumbers, filling them to the very top.

9. We seal the jars tightly and check the tightness of the seal. Then cover them with a blanket for a day until they cool completely.

10. The squash with cucumbers will be well marinated in a month and can be served. We store this preservation in a cool place.

Good luck and delicious preparations!

Delicious squash marinated with zucchini for the winter

Squash and zucchini pickled in one jar are a visually aesthetic appetizer and without much difference in the tastes of vegetables, but nevertheless, such a home-prepared option exists. Young small vegetables are chosen for it: squash up to 7 cm in diameter and zucchini no more than 15 cm long. Let's supplement these vegetables with onions and fresh herbs. We prepare by pouring marinade twice over, followed by sterilization.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Portions: 2 l.

Ingredients:

• Squash – 500 gr.
• Zucchini – 500 gr.
• Onion – 2 pcs.
• Garlic – 6 cloves.
• Sweet peas – 8 pcs.
• Bay leaf – 2 pcs.
• Parsley - 2 bunches.

Marinade:

• Water – 1 l.
• Salt – 2 tbsp. l.
• Sugar – 2 tbsp. l.
• Vinegar 70% – 0.5 tsp.

Cooking process:

1. Wash the jars for this preparation with baking soda and sterilize in the microwave. Boil the lids. Peel the onions and cut into thin rings. Peel the garlic. Place onion rings, garlic cloves, bay leaves and allspice peas in the bottom of each jar.

2.Place washed parsley on top of them.

3. Rinse the squash and zucchini well under running water and cut off the ends. Cut the zucchini into pieces. Place the prepared vegetables compactly in jars with spices.

4. In a saucepan, cook the marinade from the amount of water, salt and sugar indicated in the recipe. Pour boiling marinade over vegetables in jars for 15–20 minutes.

5. Then pour the marinade into the same pan, bring to a boil and pour it over the vegetables again.

6. Then we proceed to sterilization. Place the jars with squash and zucchini in a large saucepan with hot water, covering the bottom with a towel so that the water is up to the level of the hangers of the jars.

7. Cover them with lids and sterilize them within 10 minutes from the start of boiling water in the pan.

8. Then pour ½ teaspoon of vinegar essence or 3 tbsp into each jar. l. 9% vinegar and seal them tightly. We check the tightness of the seal.

9. Cool the jars upside down at home temperature and then transfer them to a cool place for storage.

Delicious and successful preparations!

Marinated squash, cut into pieces for the winter

Pickled squash is a rare delicacy and can only be prepared with your own hands. The tenderness of taste and special aroma of this beautiful vegetable leaves no one indifferent. This recipe is for harvesting slightly overgrown fruits, which are cut into pieces. We cook without sterilization.

Cooking time: 45 minutes.

Cooking time: 15 minutes.

Portions: 2 l.

Ingredients:

• Squash – 1.5 kg.
• Carrots – 1 pc.
• Garlic - to taste.
• Chili pepper - to taste.
• Sweet peas – 2 pcs.
• Cloves – 4 pcs.
• Bay leaf – 2 pcs.
• Dill seeds - to taste.
• Vinegar 9% – 2 tbsp. l. on the jar.

Marinade:

• Water – 1 l.
• Salt – 1 tbsp. l.
• Sugar – 3 tbsp. l.

Cooking process:

1. Rinse the squash for this preparation well and, if the peel is thick, remove it with a sharp knife. You can leave the soft peel. Cut the squash into pieces. Immediately peel the carrots, hot peppers and garlic cloves.

2. Sterilize clean jars in the microwave in advance and boil the lids. Chop the carrots into rings. Place a bay leaf, carrot rings and garlic cloves in each jar.

3. Then compactly place the chopped squash into the jars, placing pieces of hot pepper between them.

4. Boil clean water in a saucepan and pour boiling water over the squash pieces for 15 minutes.

5. After this time, pour the water from the jars through the lid into the same pan, pour the calculated amount of salt and sugar into it and cook the marinade. Pour the boiling marinade over the squash again for 15 minutes.

6. After 15 minutes, pour the marinade back into the pan and bring it to a boil. Pour table vinegar into each jar, add dill seeds or add allspice and cloves. Then pour the boiling marinade over the squash for the third time.

7. Seal the jars tightly with lids and check the tightness of the seal.

8. Then place the jars on the lids and cover with a warm blanket until completely cooled. Store the pickled squash pieces in a cool place.

Good luck and delicious preparations!

Sweet crispy squash for the winter in jars

In distant Soviet times, pickled cucumbers in Bulgarian style were very popular. This recipe makes squash and zucchini no less tasty. The squash has a light sweet taste and subtle sourness and will perfectly complement fish and meat dishes. We cook without sterilization using the double-fill method.If jars of squash are immediately cooled sharply, they will be crispy.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Portions: 4 l.

Ingredients:

• Squash – 3 kg.
• Garlic – 16 cloves.
• Greens – 1 bunch per jar.
• Hot pepper - to taste.
• Black pepper - to taste.

Marinade:

• Water – 2 l.
• Salt – 3 tbsp. l.
• Sugar – 1 tbsp.
• Vinegar 9% – 250 ml.

Cooking process:

1. Wash the squashes, preferably small ones, thoroughly with a brush and carefully remove the bases of the stalks.

2. Then cut them into medium pieces, and you can leave small fruits whole.

3. Sterilize clean jars in the microwave in advance. Boil the lids. In each jar, put four peeled cloves of garlic, a bunch of washed greens (dill or parsley, you can mix them) and a piece of hot pepper.

4. Then fill the jars compactly with pieces of squash. Pour boiling water over them, cover with lids and leave for 15 minutes to blanch.

5. After this time, drain the water from the jars through a special lid and discard.

6. In a saucepan, cook the marinade from the amount of clean water, sugar and salt indicated in the recipe. Place black peppercorns into the boiling marinade and cook for 2 minutes. Then pour table vinegar into the marinade, stir and turn off the heat.

7. Re-fill the squash in the jars with boiling marinade, filling them to the very top so that the marinade even slightly spills over the edge.

8. Immediately seal the jars tightly and check the tightness of the seal.

9. Then cool the jars upside down, and after cooling you can store them in any dark place. If possible, cool the jars quickly and then determine the difference in texture of the pickled squash.

Good luck and delicious preparations!

Assorted pickled squash with tomatoes

If you have a good harvest of various vegetables, you can prepare an assortment of squash and tomatoes for the winter. The preparation is practical, beautiful and will have a pleasant sweetish taste, because squash goes well with other vegetables. We marinate the assortment without sterilization and choose small-sized vegetables.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Portions: 2 l.

Ingredients:

• Squash – 500 gr.
• Tomatoes – 500 gr.
• Onion – 2 pcs.
• Garlic – 4 cloves.
• Dill umbrella – 2 pcs.
• Horseradish leaf – 2 pcs.
• Bay leaf – 2 pcs.
• Black peppercorns – 8 pcs.

Marinade:

• Water – 1 l.
• Salt – 2 tbsp. l.
• Sugar – 1 tbsp.
• Vinegar 9% – 2 tbsp. l.

Cooking process:

1. Rinse the quantity of small squash and tomatoes calculated for the volume of the workpiece well under running water.

2. Cut the peeled onions into pieces of any shape.

3. Rinse dill umbrellas and horseradish leaves with cold water.

4. Wash the jars of baking soda in advance and sterilize them using a microwave or other method. Boil the lids. Place the spices in the prepared jars and then the squash and tomatoes, placing onion pieces between them.

5. Then pour boiling water over the assortment in jars for a quarter of an hour and cover the jars with lids.

6. During this time, in a separate bowl, prepare the marinade from the volume of clean water, sugar, salt and spices specified in the recipe. Cook the marinade over low heat for a couple of minutes.

7. Then pour the hot water out of the jars. Place peeled garlic cloves on top of the tomatoes and pour a tablespoon of vinegar into each jar. Pour the boiling marinade into jars, filling them to the very top so that it slightly overflows.

8. Seal the assorted jars tightly and check the seal for tightness.Then cool them upside down and then half

Good luck and delicious preparations!