Marinated squash with cucumbers: a delicious recipe for making pickles for the winter

Patissons marinated with cucumbers is a very tasty and at the same time easy-to-cook food, ideal for both a gala event and an ordinary home dinner. To make the appetizer crispy and tasty, you need to carefully select the ingredients, follow the nuances of cooking, and know all the tricks of pickling vegetables.

Subtleties of pickling cucumbers with squash

Squash is a type of saucer-shaped pumpkin. Numerous recipes allow you to prepare delicious snacks in one way or another - the product can be s alted, marinated, using a wide variety of ingredients and additives.

The vegetable got its name from the French "pate", which means "pie" and is directly related to the appearance of the product.

Since the structure and taste of squash are almost identical to squash, you can use a recipe for zucchini to preserve the vegetable. Young crops are best suited for cooking, while ripe fruits are recommended to be added to salads. If ripe vegetables were purchased for pickling, then they should be divided into parts. Overripe patissons are generally not advised to be used, as they are very hard and no longer have their former unusual taste.

Before conservation, it is not necessary to remove the peel at all, since the shell is very thin and lends itself well to processing. However, it is important to observe the rule of hygiene - thoroughly rinse the peel of the product with a brush. The stalks must be removed.

Preservation of vegetables involves blanching. Thanks to this procedure, the vegetable remains crisp. The bottom line is to treat the squash with hot water for 5-10 minutes. An alternative way is to pour boiling water over the product or hold it in it for a while. To preserve the golden hue, a contrast shower is used - after hot processing, the vegetables are dipped in cold water.

List of ingredients

To pickle cucumbers with squash according to a standard recipe, you will need the following ingredients:

squash - 1 kilo;
cucumbers - 3 kilograms;
black pepper - 12 pieces;
allspice - 10 pieces;
dill - 4 umbrellas;
bay leaf - 4 pieces;
garlic - 6 cloves;
horseradish - one leaf;
s alt and sugar - 60 grams each;
acetic essence - 30 milliliters;
pure water - 2 liters.

You will also need glass jars in which canned food will be stored. To obtain a satisfactory result, the container must be tightly closed.

Selection and preparation of products

At this stage, you need to carefully select products for the upcoming conservation, since the taste of pickled squash with cucumbers and the shelf life of the snack depend on the quality of the vegetables. Prepare vegetables as follows:

Select young fruits of small size. Overgrown squash is too hard and only good for salads.
Do not remove the skin, but wash thoroughly with a soft bristle brush.
Remove the stem. In this case, the circle at the place of the cut should not exceed two centimeters.
Before s alting and preserving the product, squash is subjected to blanching. The procedure helps to soften the fabrics of the product.
Immediately after blanching, the fruits are dipped in ice water. This will keep the skin yellowish.
Cucumbers are soaked in cold water for 3 hours before preservation.

To keep canned foods fresh and tasty as long as possible, they must be stored in sterile glass containers. Sterilization is carried out over steam or other methods (for example, in a microwave oven).

How to cook cucumbers with squash for the winter?

Standard recipe for s alting vegetables makes it easy and quick to prepare an excellent crunchy snack. Moreover, this option is applicable to any preparation for the winter. The canning process includes the following steps:

Pre-selected and carefully processed vegetables are halved.
Spices are placed at the bottom of the container.
Vegetables are packed into the jar to the very top.
Boil water, add s alt, sugar, then fill the jars and let the contents steep for 15 minutes.
After the vegetable platter warms up, the water must be drained into a saucepan and boiled again, adding vinegar essence there.
Pour the hot brine into the container and screw tightly.
Wait until the temperature of the contents reaches room temperature, and then store the blanks in the cellar or other suitable place.

Tara without sterilization cannot be used. In addition to the main vegetable ingredients, carrots, tomatoes, lemon can be used as a supplement.

How and how much can be stored?

Blanks are stored in the cellar, pantry or on a glazed balcony for 12 months. It is important that the temperature indicators are in the range of 15-18 degrees. There should be no heaters or other heat sources near.

Maximum shelf life is 2 years, but provided that the room is always dry and regularly ventilated.

The quality of the container also affects the duration of storage - jars must be sterile and airtight.

Marinated squash with cucumbers is a great snack option for any occasion. Compliance with the rules of canning and storage will allow you to enjoy crispy vegetables for a long time.