Squash for the winter in jars

Squash is an interesting product that is not particularly popular among housewives, although it is tasty and healthy. However, those who decide to prepare squash for the winter will definitely not regret it. During the cold season, this preparation will surprise guests and everyone will like it with its original taste.

Crispy pickled squash for the winter

Squash marinated with herbs turns out crispy and is a little reminiscent of cucumbers, although it has a more piquant taste. It’s not difficult to pickle such vegetables for the winter, and the result will please even inexperienced housewives.

1. 
   How to prepare crispy pickled squash in jars for the winter? Wash the squash.Small vegetables with a diameter of up to 5 cm can not be cut, but larger ones can be divided into several parts.
2. 
   All the spices and leaves, as well as chili peppers, are placed in pre-sterilized small jars, and the squash is pressed tightly on top.
3. 
   Boiling water is poured into each jar with blanks up to the neck and left for 5 minutes, then the water is drained and boiled again, repeating the pouring procedure twice.
4. 
   After this, the water is brought to a boil again, the bulk ingredients for the marinade and vinegar are added, and the squash is poured over it.
5. 
   The jars are tightly sealed and left to cool in a warm room under a blanket or blanket. When the workpieces have cooled, they are stored in a cooler place.

Squash without sterilization “You'll lick your fingers” for the winter

This recipe does not use sterilization of vegetables, but mustard and coriander seeds are used. The squash turns out crispy and piquant in taste, with a slight spice.

Cooking time: 1 hour 25 minutes.

Cooking time: 10 min.

Servings – 1 liter

Ingredients:

• Garlic – 2 teeth.
• Cherry leaf – 2 pcs.
• Currant leaf – 2 pcs.
• Squash – 3 pcs.
• Horseradish leaf – 2 pcs.
• Dill – 4 umbrellas.
• Mustard seeds – 1 tsp.
• Coriander seeds – ½ tsp.
• Black peppercorns – 10 pcs.
• Vinegar 9% – 30 gr.
• Cloves - to taste.
• Bay leaf - to taste.
• Salt – 30 gr.
• Granulated sugar – 30 gr.

Cooking process:

1. The squash is washed and the ends are removed, and then cut into several medium-sized pieces.

2. Place currant and cherry leaves, horseradish and dill leaves, garlic and all the specified spices in a sterilized jar. Pieces of squash are placed tightly on top, then again leaves of currants, cherries and an umbrella of dill, and then squash again to the top of the jar.

3.Pour boiling water into a jar of prepared vegetables, cover with a lid and leave for 15 minutes.

4. After waiting the specified time, the water is poured back into the pan and boiled again, poured back into the jar and kept for another 15 minutes. Then pour it back into the pan and prepare the marinade: add bulk ingredients to the newly boiled water and pour it into a jar. Vinegar is poured directly into the jar.

5. The jar is tightly sealed with a lid, left upside down until completely cooled under a blanket, and then stored at room temperature or in a cool room.

How to prepare squash with cucumbers for the winter?

Squash can be marinated with cucumbers for the winter. This assortment can be served in winter even at the holiday table. Such vegetables are well suited as a snack when drinking strong alcoholic drinks.

Cooking time: 35 min.

Cooking time: 10 min.

Servings – 1 liter

Ingredients:

• Cucumber – 1 kg.
• Patisson – 4 pcs.
• Dill – 3 sprigs.
• Allspice peas - to taste.
• Garlic – 5 teeth.
• Bay leaf - to taste.
• Granulated sugar – 2 tbsp. l.
• Salt – 2 tbsp. l.
• Vinegar essence 70% – ¼ tsp.

Cooking process:

1. Cucumbers and squash are washed, dried and the tails are removed.

2. Garlic, dill and the above spices are placed in pre-sterilized jars, and vegetables are placed tightly on top to the very top.

3. Add the specified volume of granulated sugar and salt to boiling water, bring to a boil again and pour in vinegar essence. Vegetables in a jar are poured with the resulting marinade.

4. Place a cotton napkin on the bottom of a wide saucepan with boiling water, place jars of vegetables in the marinade on it so that the water in the pan reaches the shoulders of the jar and boil for 3 minutes.

5.Jars of cucumbers and squash are tightly sealed, left to cool in a warm room, and then stored in refrigerators or a room where it is kept cool.

A simple and tasty recipe for winter squash and zucchini in jars

Squash is similar in taste to zucchini, so they are often canned together. Vegetables prepared according to this recipe are piquant and crispy. Spices add more aroma and taste.

Cooking time: 1 hour.

Cooking time: 10 min.

Servings: two 1 liter jars

Ingredients:

• Squash – 3 pcs.
• Young zucchini – 6 pcs.
• Onions – 4 pcs.
• Parsley – 1 bunch.
• Cilantro – 1 bunch.
• Garlic – 6 teeth.
• Allspice peas – 6 pcs.
• Bay leaf – 2 pcs.
• Water – 1.2 l.
• Salt – 2 tbsp. l.
• Granulated sugar – 4 tbsp. l.
• Vinegar essence 70% - ½ tsp.

Cooking process:

1. Zucchini and squash are washed and cut into large pieces without cutting off the skin.

2. Place greens, garlic cloves, coarsely chopped onions and spices on the bottom of the jars, and pieces of squash and zucchini on top.

3. For the marinade, boil water, add sugar and salt and pour brine into jars of vegetables. Leave for 20 minutes and then pour into a saucepan. Boil again and pour into jars.

4. After this, containers with vegetables in brine are placed in a wide saucepan with boiling water for sterilization, the bottom of which is covered with a towel. The water in the pan should reach approximately the shoulders of the jars, and the workpieces are sterilized in it for about 10 minutes, and then vinegar essence is poured into each jar.

5. Close the jars tightly and wait for them to cool, and then transfer them to a place of permanent storage.

Squash caviar in jars for the winter

Caviar can be prepared not only from zucchini or eggplant, but also from squash.Combined with carrots, tomatoes and bell peppers, you get a tasty product that can be eaten with bread or used as an addition to pasta dishes, porridge or potatoes.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings – 2 liters

Ingredients:

• Squash – 1 kg.
• Onions – 2 pcs.
• Bell pepper – 2 pcs.
• Tomatoes – 5 pcs.
• Carrots – 2 pcs.
• Garlic – 4 teeth.
• Vegetable oil – 100 ml.
• Table vinegar 9% – 1 tbsp. l.
• Salt - to taste.
• Granulated sugar - to taste.
• Ground black pepper - to taste.
• Parsley - to taste.

Cooking process:

1. Vegetables are washed, seeds are removed if necessary and dried.

2. In a deep frying pan, sauté finely chopped onions with vegetable oil.

3. Add chopped carrots and sweet peppers to the onions fried until transparent, cook everything together for 10 minutes with regular stirring.

4. Tomatoes are crushed into puree and stewed along with other vegetables. 15 minutes are allotted for this.

5. Add diced squash to the vegetable stock, mix and cook over low heat for about half an hour.

6. Add granulated sugar, salt, chopped parsley and garlic to the caviar and cook for another 10 minutes.

7. After this, you need to let the mass cool a little and turn it into puree using a blender. After this, the caviar needs to be boiled again and adjusted to your taste, if necessary. At the very end, before putting it into jars, add vinegar. The caviar distributed among the containers is covered with lids and left until completely cooled, and then stored in the refrigerator or any cool room.

Canned squash with vinegar per liter jar

Spicy pickled small squash will please every household member.They are delicious to eat along with main courses, as this recipe makes them crispy and savory.

Cooking time: 50 min.

Cooking time: 15 min.

Servings – 1 liter

Ingredients:

• Small squash – 600 gr.
• Horseradish leaf – 1 pc.
• Parsley - ½ bunch.
• Leaf celery – ½ bunch.
• Bay leaf – 2 pcs.
• Garlic – 2 teeth.
• Dill – ½ bunch.
• Hot pepper – 1 pc.
• Cloves - to taste.
• Black peppercorns - to taste.
• Water – 400 ml.
• Granulated sugar – 20 gr.
• Salt – 20 gr.
• Table vinegar 9% – 50 ml.

Cooking process:

1. Blanch small squash in boiling water for 5 minutes and cool.

2. Greens: dill, parsley and celery – cut quite coarsely.

3. Boil water for the marinade in a saucepan, add salt and sugar, pour in vinegar and stir.

4. Put spices, garlic, horseradish leaves, chopped herbs and hot peppers into pre-sterilized jars, compact small blanched squash tightly and pour in the marinade, which should be very hot.

5. Jars of vegetables are sterilized in a wide saucepan, the bottom of which is covered with a towel so that the boiling water reaches the shoulders of the jars, within 12 minutes after boiling, and then closed tightly. The workpieces are turned upside down and allowed to cool. Bon appetit!

Delicious squash salad for the winter in jars

A tasty and healthy winter squash salad can be eaten all winter, opening it not only for serving for lunch or dinner, but also as an appetizer for a family celebration or holiday table.

Cooking time: 3 hours 30 minutes.

Cooking time: 15 min.

Servings – 2 liters

Ingredients:

• Squash – 3 kg.
• Bell pepper – 700 gr.
• Carrots – 500 gr.
• Onions – 500 gr.
• Garlic – 5 heads.
• Vegetable oil – 1 tbsp.
• Salt – 2 tbsp. l.
• Granulated sugar – 1 tbsp.
• Table vinegar 9% – 1 tbsp.
• Cilantro – 1 bunch.
• Dill – 1 bunch.
• Parsley – 1 bunch.
• Seasoning for carrot loin – 15 g.

Cooking process:

1. The squash is washed, the stems and seeds are removed, and cut into cubes.

2. Chop the onion into thin rings.

3. Peeled carrots are chopped as for Korean cooking.

4. Seeds are removed from sweet peppers and cut into thin strips.

5. Mix all the prepared vegetables in a deep heat-resistant container, add vegetable oil and vinegar, add seasonings, salt and sugar, as well as finely chopped garlic cloves. The salad is mixed and allowed to brew for 3 hours.

6. The aged salad is distributed into sterilized jars and placed in a wide pan of boiling water, the bottom of which is covered with a towel for additional sterilization. The water should reach the shoulders of the salad jars, and cover each piece with a lid and sterilize it for 12 minutes after the water boils.

7. After this, the salad is covered with lids, allowed to cool upside down without covering with a blanket, and subsequently stored in a cool place.

How to deliciously pickle squash for the winter?

For the winter, you can pickle not only cucumbers, but also squash. This is a less popular product than cucumbers, although it is believed that these vegetables are simply not appreciated enough. Once you try this appetizer, it will be difficult to tear yourself away from the salted squash.

Cooking time: 30 minutes – cooking, 72 hours – souring.

Cooking time: 15 min.

Servings – 2 liters

Ingredients:

• Squash – 2 kg.
• Purified water – 1.5 l.
• Garlic – 1 head.
• Salt - to taste.
• Horseradish leaf – 3 pcs.
• Dill (umbrella) – 100 gr.
• Allspice peas – 7 pcs.

Cooking process:

1.Small washed squash should be boiled in lightly salted water for 6-8 minutes, and then allowed to dry.

2. Place horseradish leaves and dill into sterilized jars, add peeled garlic and peppercorns, and press the squash tightly on top.

3. To make the brine, you need to boil water and dissolve the salt in it, bring it to a boil again and pour it into jars with prepared squash.

4. The containers are covered with lids, but loosely, or covered with gauze and allowed to ferment for 3 days in warmth and darkness.

5. When 72 hours have passed, pour the brine from the jars into a saucepan and keep on low heat for 5 minutes, then pour in the vegetables, seal and store in the refrigerator.

Step-by-step recipe for making pickled squash for the winter

You cannot use aluminum utensils to ferment squash, otherwise the product will be spoiled. It is better to prepare vegetables in oak tubs or plastic bottles with the neck cut off. The more aromatic leaves of currant, cherry and oak are added, the tastier the snack turns out.

Cooking time: 30 minutes – cooking, 5 days – fermentation.

Cooking time: 15 min.

Servings – 3 liters

Ingredients:

• Squash - 2.5 kg.
• Dill (umbrella) – 6 pcs.
• Horseradish leaf – 2 pcs.
• Cherry or currant leaf – 10 pcs.
• Oak leaf – 10 pcs.
• Purified water – 2 l.
• Salt – 8 tbsp. l.
• Black peppercorns – 20 pcs.
• Garlic - 6 teeth.

Cooking process:

1. Leaves of oak, cherry and currant are washed and placed in a container where the squash will be fermented.

2. Small squash can be prepared whole, but larger ones are better cut into several parts. Fill the container with prepared vegetables, leaving some space at the top for liquid.

3. Distribute dill and horseradish on top, add garlic, salt and black pepper.

4.Pour water over the prepared vegetables, leaving a little empty space on top. Set the pressure and leave to ferment in a warm room, where the air temperature does not drop below 15 degrees, for 3-5 days.

5. The brine will become slightly cloudy; it will need to be drained, strained and boiled. Pickled squash is placed in sterilized jars, filled with the resulting cooled brine, sealed and stored in a cold place.

Delicious Korean-style squash preparation

The original recipe for preparing squash for the winter - in Korean. Characteristic spices give the dish an oriental flavor and taste; the appetizer is perfect for serving with strong alcohol.

Cooking time: 2 hours 30 minutes.

Cooking time: 15 min.

Servings – 1.5 l

Ingredients:

• Carrots – 2 pcs.
• Onions – 2 pcs.
• Squash – 1 kg.
• Bell pepper – 1 kg.
• Garlic – 1 head.
• Salt – 1.5 tsp.
• Granulated sugar – 2 tsp.
• Ground coriander – 0.5 tsp.
• Ground black pepper – 1/5 tsp.
• Vegetable oil – 50 ml.
• Table vinegar 9% – 30 ml.

Cooking process:

1. The squash is washed, dried and cut into cubes.

2. Peeled onions are chopped into half rings.

3. Carrots are cut into cubes or ribbons, as for cooking in Korean.

4. Place the vegetables in one deep container, add grated or garlic, the necessary spices and herbs, as well as sugar and salt.

5. Remove the seeds from the pepper and chop it into thin strips, adding it to the other vegetables that have already been chopped.

6. Pour everything together with vegetable oil and vinegar, mix and leave to infuse for 2 hours.

7. Distribute the salad into sterilized jars and pour the released juice on top.Containers with salad are placed in a wide saucepan for sterilization, with a towel on the bottom and sterilized for 15 minutes after the water boils. Then they are rolled up, allowed to cool upside down and stored in a room with cool air.