Preparations from zucchini and squash for the winter: recipes with photos and videos

Canning is the best way to stock up for the winter. It is very pleasant to open your own preparations later in the cold season and enjoy delicious vegetables of your own production.

Patissons and zucchini are universal, so vegetables are well suited for pickling, and in taste they are not inferior even to pickled cucumbers. From patissons, you can make a lot of different blanks. In addition, their cost is much lower, so you can not only treat your family to goodies, but also save money. We will learn how to harvest and combine zucchini and squash in one spin and how to pickle vegetables without sterilization.

Preparation in cans

This canning method is simple and easy to perform. The result will exceed all expectations - the vegetables are juicy and tender in taste.

What you need:

a pinch of black pepper;
squash;
garlic head;
two carrots;
vinegar essence 9% - tablespoon;
fresh dill and parsley;
vegetable oil;
granulated sugar, s alt.

Finely chop carrots and squash into bars, chop greens and garlic separately. Mix all the ingredients thoroughly and add s alt, sugar and spices to taste. Next, pour in a spoonful of vinegar.

You need to marinate for several hours, then canned. In this way, you can prepare squash for the winter in a short time.

Crispy squash

For pickling, it is better to take young vegetables with a still soft peel, then the appetizer turns out to be much tastier.

For cooking you will need:

young patissons;
garlic big head;
currant (leaves);
s alt, peppercorns;
fuck;
dill;
distilled water.

Take vegetables, cut into halves. Dip all the ingredients into the prepared jar, put the squash on top. Next, you need to boil water and add granulated sugar, s alt there. After the brine is ready, fill it to the brim of the jar and cover with lids on top for ten minutes.

After this time, drain the brine from the squash into a saucepan, boil and pour into jars again. Screw on the lids. These marinated patissons can be served as a side dish to the main course.

Squash and zucchini marinated with onions

Have you ever tried delicious marinated zucchini and squash? This recipe was used by our grandmothers. The cooking method is complicated, but the result is worth it.

What products will be needed:

zucchini and squash - 500 grams of each type;
onion - four heads;
vinegar - three tablespoons;
garlic - three cloves;
sweet peas - 4 pieces;
granulated sugar - one large spoon;
dill and parsley - one bunch each;
cloves - a few pieces;
bay leaf - five pieces;
s alt to taste.

First of all, thoroughly rinse the vegetables, cut out the stalks. Next, pour them with boiling water for five minutes, cut into large pieces and place in cold water for one hour.Marinating zucchini and squash should be carried out exclusively according to this principle, even if you don’t really want to wait for the measured time.

At this time, peel the garlic and onion, chop coarsely, then coarsely chop the dill and parsley. Pour vinegar 9% essence into a glass container, and then put garlic with onions, bay leaf, pepper, cloves, herbs and the vegetables themselves. It should be a kind of assortment of different ingredients.

For the marinade, boil water and add granulated sugar and s alt to the liquid. Pour vegetables with this boiling solution, let them cool, then close the pan with a lid and put it in a cool place for 2 days. Well, that's all, the squash and zucchini appetizer is ready, it can be served!

Sterilized way, this assortment can be stored for a long time.

Krasnodar caviar

Excellent vegetable appetizer, good budget recipe.Harvesting is performed with zucchini and fresh tomatoes, sweet bell peppers, carrots, onions and, of course, garlic. By the way, this caviar recipe can be used not only for zucchini, but also for eggplant. Some even take it a step further by making assorted vegetables at once.

The number of products is calculated for twenty liter jars:

garlic - 300 grams;
young zucchini - about two kilograms;
sweet bell pepper - one kilo;
fresh parsley - two bunches;
onions - 500 grams;
granulated sugar - 200 grams;
acetic essence (9%) - 50 grams;
red tomatoes - kilogram;
s alt - 80 grams;
vegetable oil - 500 grams.

If you want the caviar to be spicier, you can optionally add 1 pod of hot pepper.

It's hard for some people to imagine what the preparations of zucchini and squash look like for the winter, but our recipes with photos will help not only in the process of spinning, but will also become an excellent motivation, because such an appetizer on the festive table will pleasantly surprise guests.

The method of preparing caviar will not take long:

Wash the vegetables, cut off the bottoms, grate. If the zucchini will secrete too much juice, it must be squeezed out.
Wash the carrots, peel the skins, grate. Peel the onion and chop finely. Bulgarian pepper is cleaned from seeds and cut into ten equal parts into small strips. We cut the tomatoes into two parts. Peel the garlic and divide into slices.
Wash greens, set aside.
Take a meat grinder and skip the greens, tomatoes and garlic in one bowl.
Heat the oil in a saucepan and sauté the onion over low heat. Throw carrots into the same container and simmer for 10 minutes.
Sugar, s alt and vinegar must be poured into the vegetable mass.
Tomato mixture is poured into the onion with carrots. We are waiting for it to boil, then we lower the pepper with zucchini.

Caviar must be brought to a boil and kept on low heat for about 60 minutes. At the end, you can add a spoonful of allspice.

If caviar for the winter without sterilization is not twisted. Be patient and start the process of preparing the container. It is necessary to boil the iron lids in the pan. Next, the jars need to be washed with soda and sterilized in an ordinary oven. When everything is prepared, the cooled assortment can be poured into jars. Roll up the caviar with lids and turn upside down. Cover the canned zucchini with a towel until the next morning.

Such conservation is perfect for a festive table.

Caviar can be made with the same ingredients, only from squash - it turns out no worse. Pickled vegetables can be used in salads, soups and on their own.

S alting

Only experienced housewives know how to pickle squash for the winter, and when pickled, these vegetables are no worse than cucumbers. An easy s alting recipe will appeal to every housewife due to the speed of cooking. There are, of course, many options for how to s alt this vegetable, but we will focus on the most popular recipe.

Young vegetables with a diameter of about 7 cm must be washed, put in a glass container, mixed with celery leaves, cherries, mint, horseradish and garlic. From above, the whole thing must be covered with currant leaves. Prepare the marinade and pour the squash already chilled.

Store the squash blank in a dry place, preferably in a cellar where it is dark and cool. S alted vegetables will appeal to the whole household, especially in winter, when you really want to eat something tasty and he althy.