How to s alt squash for the winter in jars: a quick cooking recipe with photos and videos

S alted or pickled squash for the winter - many people at these words increase salivation. How to properly s alt patissons for the winter - you will need knowledge of recipes from experienced housewives, recommendations and step-by-step instructions for preparing preservation. Properly and qualitatively prepared dishes will win a place on the festive table forever.

Preparing the main ingredients

Beginners often ask: is it necessary to soak squash before s alting - the answer is simple: no, they are already soaked for a long period in brine.

To make cold snacks delicious, with a crispy crust, following a few rules of the preparatory stage will help:

• It is recommended to use only slightly small, unripe vegetables for cooking. Large, mature patissons are used in salads with many types of vegetables or marinated, but for this you will have to cut them in half, remove the seeds and cut into pieces. Overripe "bombs" are used to make jams, jams;
• before processing, the young and tender skin is not peeled. The different colors of the skin and flesh give the pickling an extra appeal;

• unpeeled vegetables will need to be washed thoroughly using a brush or household sponge with a rough surface. This is the only way to remove all the dirt and earth;
• cutting the stalks, try to cut the pulp as little as possible. The maximum circle size is 20-30 millimeters. To do this, you have to lift the hat, lift it up and cut off a minimum of skin;
• blanching all parts before harvesting for 6-8 minutes, get a crisp. In order not to change color, zucchini and other vegetables are cooled in chilled water after blanching.

Important! Regardless of the recipes and cooking methods, in order for the pickles to turn out tasty, it is recommended to cover the bottom of the containers with a layer of spices. To do this, you can use the foliage of blackcurrant varieties, whole cloves of garlic, roots and horseradish leaves.

These rules must be observed, regardless of how the squash can be preserved.

We prepare squash for the winter

Cooks and housewives use a variety of recipes for harvesting squash for the winter.

Classic squash recipe

A simple but delicious recipe. For cooking you will need:

• medium sized unripe vegetables - 2 kilos;
• purified water - 1.5 liters;
• garlic - 1 medium head;
• s alt - to taste;
• horseradish, medium-sized leaves - 3-4 pieces;
• allspice peas - 6-7 pieces;
• fresh dill with seeds - 100 grams.

Steps:

• squash is boiled in s alted water for 6-8 minutes, put in a colander and placed over a saucepan to drain the liquid;
• garlic cloves are peeled, dill is washed under the tap, laid out on a towel or paper towel to dry;
• glass jars are sterilized in a water bath for 20-30 minutes;

• horseradish leaves are not crushed, they are laid on the bottom of the jar together with peeled garlic, dill, pepper;
• sliced squash are laid out tightly on top of the layer of spices, thus completely filling the jar;
• fill the pan with the entire volume of purified water, dissolve coarse s alt to taste. On medium heat, bring the brine to a boil, completely fill the entire remaining volume of the jar;

• loosely cover the neck with a plastic lid or gauze and leave for 72 hours to sour in a warm dark place;
• then the liquid is poured into a metal container, the brine is simmered over low heat for 3-5 minutes;
• The prepared boiling liquid is poured into jars (the brine layer should be flush with the neck) and hermetically sealed with a lid. You can use plastic lids. The appetizer is then placed in the refrigerator, but this method is only suitable for a quick pickle.

S alty squash rings

We recommend s alting vegetables for the winter in this way. For a more refined taste, cucumbers are added to the composition. To prepare 4 jars, 3 liters:

• squash - 5 kilograms;
• cucumbers - 2.5 kilograms;
• medium garlic cloves - 16-18 pieces;
• 1 hot capsicum per jar;
• garden greens - 200 grams;
• purified water;
• calcined s alt - 400 grams.

Cooking steps:

• Vegetables are washed under running water, removing dirt and earth residues from hard-to-reach places. Squash is dipped in a container of boiling water for 3-5 minutes, cut into rings up to 15-20 millimeters thick, laid out on a towel to dry.
• Banks are sterilized in a water bath.
• The bottoms of all balloons are covered with a layer of spices, using peeled garlic, chopped dill and parsley, covered with 1 tablespoon of s alt and aromatic peppercorns.

• Evenly stack the squash with vegetables almost to the top of the cans.
• In a saucepan with water, prepare a brine, add s alt to taste, bring it to a boil, stir so that the s alt is completely dissolved, fill all the cylinders with it. Cover with gauze and set aside for 48 hours.
• Drain the brine from the jars into a saucepan, bring to a boil and pour into the jars for 3-5 minutes. The operation is repeated 2 more times.
• Banks are hermetically sealed with metal lids. If you plan to quickly use the product, the cylinders are closed with nylon lids and put in the refrigerator or lowered into a cool cellar.

Patissons in liter jars

For packaging in liter jars, small-sized vegetables are used, cut into circles or slices. You can use medium-sized zucchini, but they will require cutting vegetables into small pieces or packaged in large bottles or barrels. Before cutting, vegetables are blanched in boiling water, then dipped in chilled water.

Such patissons are easier to cut into pieces, their flesh becomes elastic and dense.

All other work is carried out similarly to the previous recipe, the size of the slices and the volume of cans are different.

Apple recipe

This type of pickle is great for a festive table as a cold appetizer with a unique taste. Ingredients:

• squash;
• apples;
• leaves of blackcurrant, horseradish, cherry and lemongrass - 5 pieces of each for 1 jar;
• water - 1 liter;
• granulated sugar - 30-40 grams;
• rye flour - 10 grams.

Cooking:

• apples and small vegetables are thoroughly washed under running water, cleaning off all the dirt;
• the whole set of spices is placed on the bottom of the jars and the jar is tightly filled, alternating layers of squash and apples;
• water is poured into a saucepan, s alt is stirred and brought to a boil;
• brine is poured into containers or into a large barrel. A load is placed on top, and the containers are removed into the cellar with cool air. Here, snacks are freely stored all winter. You will need to remove the foam and drain the excess brine.

With cinnamon

This spice gives the product an unusual taste, but it is first recommended to try it from friends or buy it on the market. Snack for an amateur. Prepare for its preparation:

• vegetables - 1 kilo;
• spicy allspice peas - 10-12 pieces;
• parsley and dill - 50 grams;
• fresh horseradish root - 70-80 grams;
• cinnamon - ½ stick;
• garlic - 5 cloves per 1 jar;
• water - 1 liter;
• coarse s alt - 80-90 grams.

Cooking doesn't take long:

• small-sized vegetables, after washing and removing the tail, are pierced with a wooden twig or knitting needle in several places over the entire surface of the vegetables;
• whole small vegetables are arranged in jars, each layer is sprinkled with chopped herbs, pepper, chopped horseradish root and cinnamon;
• The prepared brine is poured into the bottle, then it is drained, brought to a boil, and after pouring, the jars are closed with lids.

No sterilization

This recipe allows you to prepare an appetizer with a unique, slightly sour, taste and aroma of spices. You will need:

• vegetables - 10 kilograms;
• bitter capsicum - 10 pieces;
• dill greens with seeds - 500 grams;
• cherry and blackcurrant leaves - 10 each;
• shredded fresh horseradish root;
• purified water - 10 liters;
• s alt to taste.

For cooking:

• choose small, slightly unripe vegetables with firm flesh and tender skins. The stalks are removed from them, pierced with a knitting needle in several places;
• Lay out squash in layers, alternating them with spices and spices.

The rest of the cycle of work is carried out according to the classical scheme. You can prepare pickles for the winter in a barrel. The brine is poured into the filled barrel through the opening of the lid. The container is installed in a cool place. Pickles can be stored here during the entire cold period.

Squash like mushrooms

These vegetables have their own unique taste, which allows them to "disguise" them as pickled mushrooms. Such preparations are obtained with a delicate and unique taste of s alted nigella. For cooking you will need:

• squash - 1500 grams;
• carrot - 2 pieces, medium size;
• large head of garlic - 1 piece;
• granulated sugar - ½ cup;
• s alt - to taste;
• hot ground pepper - to taste;
• vegetable oil - ½ cup;
• 9% table vinegar - 100 grams;
• parsley, dill.

Cooking steps:

• carrots and squash cut into small squares;
• greens finely chopped;
• combine and stir all the ingredients and pour vinegar into the pan;
• leave to marinate for 2-3 hours;
• evenly spread the mixture over prepared jars and sterilize the product in a water bath for 15-20 minutes;
• hot jars are rolled up with metal lids and wrapped in a blanket until they cool completely.

Squash in tomato sauce

This recipe will be a decoration for everyday and festive table. For cooking, prepare and wash 3500 grams of small patissons, remove the petiole and cut into 4 parts. Prepare the marinade in a separate saucepan. To do this, pour 200 grams of vegetable oil, tomato juice and 100 grams of 9% table vinegar.

Then pour in ½ cup sugar and ¼ cup minced garlic. Add table s alt to taste.

Vegetables are added to the boiling marinade and boiled over low heat for 15-20 minutes. Then the product is laid out in sterilized jars, rolled up with lids and wrapped in a blanket.

Recipe for s alted squash in a saucepan

Prepare a set of ingredients:

• small squash - 2 kilograms;
• medium-sized horseradish leaves - 4 pieces;
• medium peeled garlic cloves - 4 pieces;
• fresh hot pepper pod;
• garden greens to taste.

Cooking steps:

1. The tails are removed, all greens and spices are finely chopped. Greens, garlic and horseradish root are added according to an individual recipe and taste.
2. The brine is prepared using 40 grams of s alt per liter of water.
3. Boiling water is slightly cooled and poured into containers with vegetables and spices.
4. The squash is covered with horseradish leaves on top, the jars are loosely covered with lids for souring vegetables. The finished product is stored either in the refrigerator or in the cellar.

S alted squash in package

Knowing this recipe will help you get tasty and he althy instant vegetables. It is quite simple:

• small patissons are cleaned of the tail, washed thoroughly under running water. If medium vegetables are used, they are cut into several pieces;
• vegetables and chopped greens are placed in a regular plastic bag, the mixture is covered with s alt and, for mixing, it is sharply turned over and shaken several times;
• after a 4-hour stay of the closed package at room temperature, the squash is ready to eat.

Crispy marinated with peppers

The preparation of this type of preparation for the winter is carried out in a short time and does not require much experience in cooking culinary delights:

• 6 each onion, sweet bell pepper and 1 ripe lemon cut into thin rings;
• grind 1 hot pepper;
• parsley, celery, basil are placed at the bottom of the jar - if desired. If these spices do not add flavor to the product, they can be easily discarded;
• put hot pepper rings, a few lemon slices, onion rings, a layer of squash, then a few leaves of fragrant laurel. In this order, lay out all the banks;

• in parallel prepare the marinade. To do this, add 4 teaspoons of coarse s alt, 200 grams of granulated sugar and a 100-gram stack of 9% table vinegar to a liter of water;
• boiled brine is poured into jars and loosely covered with a metal lid;
• jars are placed in a water bath and sterilized for 12-15 minutes, then tightly closed with lids and set to cool upside down under a blanket.

Marinated squash for the winter slices

It is necessary to pickle fresh vegetables in slices according to a specific recipe:

• finely chopped parsley and dill, a piece of hot chili pepper, a few peas of allspice and 3-4 cloves of garlic are placed at the bottom of the jars;
• if small patissons are used, they are laid whole after washing from dirt and earth. Medium-sized vegetables cut into slices, and then into 4 pieces;
• put a pot with plenty of water on the fire and bring it to a boil; bottled;

• after the water cools down a bit, it is poured into a separate pan and s alt and sugar are added to the water at the rate - for 1 liter of water you will need to add 2-3 tablespoons of coarse s alt and 1 tablespoon of granulated sugar;
• marinade is brought to a boil and poured into jars with vegetables and spices;
• containers are sterilized in a water bath for 10-15 minutes, then 1 tablespoon of 9% table vinegar is poured into each, and the jars are rolled up with steel lids.

Patissons with eggplant

Here is a recipe for a delicious salad - snacks using these delicious vegetables with carrots, tomatoes and vegetable oil. All operations are performed according to a specific pattern:

1. Peel the necessary vegetables and wash the entire set of ingredients under running water:

• squash - 2500 grams;
• eggplant - 2500 grams;
• carrot - 500 grams;
• Bulgarian sweet pepper - 500 grams;
• 1 medium hot pepper;
• onion - 500 grams;
• tomatoes - 500 grams;
• garlic cloves - 20-25 pieces.

2. Squash, eggplant and carrots are cut into small squares, onions - into thin rings. Small bell peppers are not cut, only the tail is removed. Tomatoes are crushed, they are necessary for making a tomato, in which vegetables are marinated.
3. Fill a large pot with vegetables in layers and add 200 grams of vegetable oil and granulated sugar and 100 grams of table s alt.
4. Bring the salad to a boil and simmer for 60 minutes until the vegetables are soft and tender.
5. Garlic is added 10 minutes before the salad is laid out in sterilized jars.
6. Banks are hermetically sealed with screw caps or rolled up with special machines. They are wrapped upside down in a blanket or blanket and left to cool gradually.

Recipe for vegetables with tomatoes

Culinary experts recommend tasty cooking squash with tomatoes for the winter. Such a vegetable platter will look beautiful on a festive winter table. The taste of ripe tomatoes complements the taste of patissons, bell peppers and makes the dish unforgettable and popular with housewives.

To prepare 1 serving you will need:

• wash 4-5 medium-sized ripe tomatoes, carefully cut out tough cores at the top of vegetables;
• small patissons - 3-4 pieces - washed thoroughly under running water, carefully cut off the top with a tail. Now the vegetables are dipped in boiling water for 10 minutes and immediately after that - in chilled water;
• jars are thoroughly washed and calcined in the oven or sterilized in a water bath;

• the bottom of the cans is filled with spices to taste. Many housewives add a few cloves to the traditional dill, black peppercorns. But this is an amateur. Be sure to use citric acid (at the tip of a knife), 2 bay leaves, 3-4 medium sized garlic cloves;
• after the spices, lay a layer of cucumbers, then - cubes of squash, tomatoes and a small pod of hot peppers. From above, this pyramid is covered with blackcurrant leaves;
• to prepare the brine, we prepare the mixture based on 1 liter of water - 40-60 grams of granulated sugar and s alt. The brine is brought to a boil, removed from heat and poured over 1 tablespoon of 9% vinegar;
• hot water is poured into jars and sterilized in a water bath for 10-15 minutes. After that, the jars are rolled up with sterilized lids.

Important! All of the listed pickle recipes require simple recommendations for preserving preservation.

Preservation storage rules

Clogged hermetically with metal lids, winter s alting is freely stored at room conditions, there are no special requirements for its storage. The only thing to watch out for is the shelf life of homemade products.

Important! Homemade squash pickles are not recommended to be stored for more than 24 months.

It is better to open jars that have stood for so long, send their contents to a bucket, and during the next harvesting season, cook and close s alted or pickled vegetables according to a new recipe. Storage in a basement or cellar is required to reduce the risk of food fermentation and unplanned explosion of cans during the warm season.

It is not recommended to place jars near microwave ovens, heaters, stoves and even near the refrigerator - working appliances raise the temperature near the place of its installation. Even if all microbes are destroyed during sterilization, no one guarantees that chemical processes will not start in a heated space.

Be sure to keep pickles and pickled vegetables in wooden barrels, glass or stainless large cylinders in a cool or cold place.

Such home-made products are under oppression and simply covered with a lid. Periodically, you will need to rinse the napkin laid on the vegetables and remove excess water. At the first sign of fermentation or mold, it is better to throw away food - this way you can avoid botulism.

Conclusion

Squash, zucchini are vegetables that allow you to cook several delicious types of pickles for the whole winter without much time and effort.There are many recipes, the hostess will be able to choose the ones suitable for her family's taste, and every year delight loved ones with delicious squash with crispy skin and tender and juicy pulp.

Recommended