Squash for the winter: TOP 10 pickling recipes you will lick your fingers with photos and videos

Culture from the pumpkin family, which has fruits of the original form, came to Europe from Latin America and immediately liked its taste and versatility. The vegetable is present in many culinary recipes; in terms of the number of useful components, it significantly exceeds the well-known zucchini.

For the winter, squash can be pickled and canned. In combination with other ingredients, fruits produce original dishes that are valued for their taste and saturate the human body with essential substances.

What are the benefits of squash. Vegetable Benefit

Pumpkin, as the plant is called for the bizarre shape of the fruit, is rich in mineral s alts, fiber, contains starch and pectins.

In the pulp of squash there are trace elements in the form:

• titanium and zinc;
• phosphorus and molybdenum;
• copper and potassium;
• calcium and aluminum.

The fruits contain nicotinic and ascorbic acid, carotene, tocopherol, vitamins of groups A, D, B. 100 grams of a vegetable has less than two dozen calories, it is used in various diets.

The fruit, which received the name, which is translated from French as a pie, is valued not only for the pulp, but also for the rich seeds:

• lecithin and proteins;
• glycosides and resins;
• saturated acids.

Patisson juice, when eaten, acts as an antioxidant, normalizes bowel function, improves eyesight, and calms nerves. Lutein is present in the pulp of the vegetable, thanks to which:

1. Metabolism speeds up.
2. Cholesterol is removed.
3. The functioning of the liver and kidneys is normalized.

Vitamin A and tocopherol moisturize and smooth the skin, restore its elasticity, strengthen nails, restore shine to hair.

In alternative medicine, squash is used to treat gastritis, heal stomach ulcers. Fruit juice eliminates swelling and constipation, wounds on the mucous membrane and skin. Seeds have a beneficial effect on the condition of the gallbladder, improve the functioning of the liver.

The fiber contained in squash helps to cure obesity, cleanse the body of toxins and excess water, normalize the percentage of sugar, speed up lipid metabolism.

Preparing the patisson correctly

Not all housewives know how to cook vegetable dishes, how he althy they are, not everyone knows which fruit is suitable for harvesting for the winter, how to bake it in the oven. The delicate skin of young squash does not need to be peeled; Mature fruits have a hard rind and must be cut off. An overripe vegetable is used as a pot for meat, mushrooms, as a decorative decoration.

Squash, which have a diameter of about 4 centimeters, are suitable for cooking, those that are larger are also suitable for stuffing.

The vegetable is washed, dried, the stalk is removed. For frying, cut it in half and separate the slices. Whole patissons are marinated and stuffed. To preserve them, they are first blanched and then cooled in ice water.

Processing methods

It is possible to saturate the body with useful components present in the dished gourd even in winter. Housewives have their own culinary recipes, according to which they make preparations for long-term storage. Most vitamins and microelements remain in dried squash. Washed young fruits need to be washed, remove the stalk, cut into rings, up to 3 centimeters thick, which are laid out on a baking sheet and left in the sun.

The process is greatly accelerated by placing the squash in the oven with the door open or in an electric dryer.

The temperature in the cabinet is set at 50 degrees. Fruit slices are stored in a bag treated with a s alt solution.

Harvest a vegetable for the winter and in other ways:

• freeze;
• s alt;
• preserve;
• marine.

Close the squash in jars, in the form of salads, along with peppers and tomatoes, with garlic and dill. The fruits make delicious jam, fragrant compote with the addition of cherry plum, nutritious caviar.

Freezing for the winter

You can prepare squash, which will be stored until next summer, without rolling it into jars, without boiling it, without pouring it with saline. Fruit processing does not take much time, but useful components remain.

Pumpkin is cut around the edges, frozen in rings, blanched in boiling water for up to 6 minutes, then transferred to ice water, then dried, spread out on cloth or paper.

Whole fruits are placed on a pallet, rings - in a special bag. They will lie in the freezer until the summer, until new vegetables ripen.

Spicy marinated

Many housewives prefer other ways of storing squash that can be consumed as a snack or a ready meal.

Pumpkin marinated with other vegetables, on its own or with herbs. The taste depends on what is taken as additional ingredients. There is always sugar and s alt.

Using the following recipe, you can get delicious pickled squash. Ingredients needed for this:

• whole fruits - 0.5 kilograms;
• parsley - 4-5 grams;
• hot pepper - 1 piece;
• bay leaf;
• horseradish - 2 grams;
• dill - bunch;
• garlic clove.

Vegetables should be washed well, dipped in boiling water for 5 minutes and sent to ice water. Large fruits must be cut into pieces.

To get the marinade, take:

• vinegar - 5 grams;
• s alt - 1/3 cup;
• sugar - 2 large spoons.

These ingredients, cinnamon, cloves, a few peas of bitter and allspice, parsley root, garlic clove, roots and chopped greens are put in one liter of water, vinegar is poured. Marinade should be brought to a boil and removed from the stove.

It is necessary to sterilize liter glass jars, on the bottom of which spices are poured, horseradish leaves are placed, squash fruits are tightly placed on them and poured with the prepared hot solution. Marinated vegetables are placed under the lid on the fire for sterilization. After rolling, the containers are quickly cooled so that the taste of the fruit does not deteriorate, the pulp does not lose its density.

Marinated in vinegar sauce

For preparations for the winter, unripe squash are taken, which have been in the refrigerator for no longer than 5 days. Ripe fruits are suitable only for caviar. Squash are perfectly stored, do not lose their taste and useful substances, if marinated in vinegar filling. In a half-liter jar, small vegetables cooked according to this recipe look very original:

• 350-400 grams of young fruit;
• s alt and dill - 5 grams each;
• garlic - 2 prongs;
• vinegar - 3 teaspoons.

Patissons need to be cleaned of soil, rinsed with running water, cut off the stalks and placed in boiling water, where to blanch for 5 minutes.

Shredded greens are placed at the bottom of the jar, whole small fruits and larger squash divided into parts are placed on top. To obtain a marinade, pour 1 teaspoon of s alt into half a liter of water and boil, adding vinegar.Hot solution is poured into jars with vegetables, which are sterilized for up to 8 minutes. After the container is cooled, put the neck down, checking if they are well closed.

Canned without sterilization

Besides drying, freezing and pickling, there are other ways to prepare pumpkin fruits for the winter. Canned squash serve as an excellent snack, decorate the festive table. They can be prepared without being sterilized using the following ingredients:

• young fruits - 800 grams;
• bay leaf - 3 pieces;
• garlic - 4 prongs;
• sugar and s alt - 5 grams each;
• white pepper - 8-10 peas;
• vinegar - 1.5 tablespoons;
• star anise - 2 flowers;
• caraway seeds - a pinch.

Patissons need to be washed, peeled, blanched for up to 5 minutes. Greens, spices and horseradish should be put at the bottom of the sterilized jar, fruits are placed on top, s alt and sugar are poured, vinegar and boiling water are poured. The containers are rolled up, after cooling they are placed in the pantry, and even better - in the cellar or basement.

You can preserve squash with other vegetables.

Sauerkraut with cucumbers

A juicy and fragrant appetizer for fish and a meat dish is obtained from dish pumpkin in a week. Fresh greens are taken as the main ingredients for patissons. Ferment vegetables in the warmth, store in the refrigerator for about a year. Spicy and spicy taste gives a large number of spices. Based on the culinary recipe, you need to take:

• squash - 200 grams;
• cucumbers - 0.5 kilograms;
• greens;
• garlic;
• hot pepper - pod.

The brine is prepared at the rate of 4 tablespoons of s alt per liter of boiling water.

At the bottom of the jar you need to put currant leaves, cherries, an umbrella of dill and spices, small greens and squash. All this is filled with brine, which after 3 days must be drained, passed through cheesecloth and boiled.

Ingredients folded in a jar must be washed with hot water and refilled with a solution heated to 100 degrees. The procedure is repeated several times, and the fruits are rolled up in containers.

Assorted cucumbers and tomatoes

Preparations for the winter are made by combining different vegetables - tomatoes, cabbage, zucchini, eggplant - this is how original and tasty snacks are obtained. One of the most memorable platters is made from the following ingredients:

• tomatoes and cucumbers - 2.5 kilograms each;
• squash- - 1200 grams.

For marinade:

• s alt, sugar - 60 grams;
• bay leaf;
• sweet peas - 10 pieces;
• vinegar - glass.

Vegetables of small size should be washed well, cut the stalks of tomatoes and pumpkins, remove the tails of greens. Layers of cucumbers, squash and tomatoes should be placed in sterilized liter jars and poured with boiling water for a few minutes.

After pouring it out, containers with vegetables must be filled with boiled marinade and put on fire for 15 minutes to sterilize. After seaming with lids, the jars are wrapped until completely cooled. Store assorted in the cellar or basement.

Lecho

For harvesting for the winter, providing the body with vitamins, not only young squash is used, but also mature fruits, combining them with other vegetables. Delicious and fragrant lecho is obtained if you take:

• tomatoes - 2 kilograms;
• apple vinegar - 125 milliliters;
• sunflower oil - glass;
• sugar - 100 grams;
• fine s alt - 2 tablespoons.

Tomato puree is made. If possible, sweet peppers are taken in red and yellow, the seeds and stalk are pulled out, the vegetable is chopped into strips. The peel is removed from the surface of the squash, divided into 2 halves and cut into cubes, they need, like pepper, - 1.5 kilograms.

Tomato puree is placed in an enamel pan. After boiling, put vegetables, s alt and sugar, dried basil or rosemary, pour in sunflower oil. Lecho is boiled for 20 minutes, then vinegar is added. They store it in glass jars, which are sterilized together with the contents for another quarter of an hour, after which they roll it up and wrap it in a towel until the containers with lecho cool down.

Salad with onion and garlic

Crispy patissons in a spicy marinade are served by some housewives on the festive table. Two kilograms of unripe fruits are cut into pieces, large white bulbs (4 pieces) - in the form of half rings. To prepare a salad, make a dressing, for which it is taken:

• chopped garlic - 5 cloves;
• parsley and dill - bunch;
• sunflower oil - 0.5 cup;
• vinegar - 100 grams;
• sugar- - 20 grams;
• s alt - 1 spoon.

All components are mixed and marinated in dressing for 3 hours. After that, the salad is transferred to jars and sterilized for 20 minutes. After tasting the snack, you will lick your fingers.

Crispy squash in jars

Any hostess can prepare a snack from a dish squash that will be suitable as an addition to dishes and will last until spring. To pickle crispy squash, take:

• young fruits - 0.5 kilograms;
• horseradish - 3 sheets;
• dill, parsley - in a bunch;
• hot pepper - pod;
• garlic - 4 prongs.

The washed vegetables are blanched in boiling water for 5 minutes. In hot water, which needs 2.5 cups, dissolve sugar and s alt (one teaspoon each), pour in vinegar, remove from heat.

Spices are placed at the bottom of a liter jar, and circles of garlic are laid out between the squash, covered with greens on top. All ingredients are poured with brine and sterilized right in the container for about 15 minutes. The jar needs to be closed and cooled.

Quick cooking option

Vegetables from the pumpkin family are the most delicious in the marinade. Cooks use a simple recipe: for 2 kilograms of squash you need to take:

• garlic;
• 1 spoonful of sugar;
• 20 grams of s alt;
• 6 liters of water;
• peppercorns;
• tablespoon of vinegar.

The fruits are washed and cut into pieces, placed in jars, where greens, garlic and dill are already stacked at the bottom. To prepare the marinade, pour water and vinegar into the pan, pour sugar, s alt. Fill jars with vegetables with a hot solution. It turns out quickly and very tasty.

Squash like mushrooms

Pumpkin is combined with various ingredients. By marinating unripe fruits, you can prepare a snack that resembles milk mushrooms.

According to the recipe:

1. Carrots and squash are chopped into slices.
2. Chinesely chopped garlic, parsley and dill.
3. All components are mixed in a deep container, into which spices, sugar and s alt are poured.
4. After adding vinegar, the ingredients are marinated for up to 3 hours.
5. The snack is bottled and sterilized for 20 minutes.
6. Roll up with lids and wrap with a towel.

For 1.5 kilograms of squash, 2 carrots, a head of garlic, ½ sunflower oil, sugar and vinegar are enough. The preparation will really resemble the taste of mushrooms.

How to store properly

Young fruits, which have a thin skin, will lie for up to 10 days if you put them on the bottom shelf of the refrigerator, in the basement or cellar. When the skin is damaged, vegetables rot because bacteria enter through the crack.

Frozen squash do not lose trace elements and vitamins, do not deteriorate for a year or more, provided that they are not thawed.

Dried fruits are stored in a dark room with low humidity for a long time. The fact that they are not suitable for consumption is indicated by a deterioration in taste, the appearance of an unpleasant odor.

Canned and pickled squash, rolled up in sterile jars, can be eaten for 12 months.

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