Pickled Squash For The Winter: Delicious And Crispy, Lick Your Fingers, Step By Step Recipes With Photos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

We marinate squash for the winter: bright and healthy blanks

Patisson is a vegetable from the pumpkin family with a pleasant sweetish taste. It contains a lot of dietary fiber and potassium, as well as organic acids. Due to the fact that squash contains only 18 kcal per 100 g, they are an excellent dietary food product. In addition, this vegetable has an interesting feature: without a pronounced taste and smell, it is able to absorb the aromas of spices and herbs like a sponge. This makes it a suitable candidate for stocked vegetable marinades for the winter.

Content

• 1 How to choose and prepare squash for pickling

• 2 Recipes for pickled squash

  • 2.1 Squash marinated without sterilization
  • 2.2 Pickled squash with cherry and currant leaves
  • 2.3 Spicy squash marinated with horseradish
  • 2.4 Video: canned squash with dill

How to choose and prepare squash for pickling

Small squash is best suited for winter vegetable marinades. They do not need to be cut into pieces, which saves the housewife's time, and in a glass jar they look more impressive than pieces of large vegetables.

Perfect for marinating squash no more than 3-4 cm in diameter

Before culinary processing, it is necessary to cut off parts of the stalks from the squash and pierce them through with a toothpick. This will allow the marinade to saturate the vegetable flesh better.

It is better to prepare vegetables and spices for the marinade in advance, this will save time spent in the kitchen

Do not spare water for soaking the squash before marinating: the vegetables should be covered entirely with it

Pickled squash recipes

The presented recipes do not require large financial costs and are suitable even for novice housewives. Pickled squash is stored in a cool place away from direct sunlight. The maximum shelf life is 1 year.

Squash marinated without sterilization

With this method of conservation, vegetables retain their mouth-watering crunchiness and delicate aroma.

For one two-liter can you need to take:

• 1.8 kg of squash;
• 1 liter of water;
• 1 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 2 inflorescences of an anise;
• 15 peas of white pepper;
• oh, 5 tsp. cumin;
• 5 bay leaves;
• 5 cloves of garlic;
• 2 tbsp. l. 70% vinegar.

So, you need to do the following:

1. Put the prepared squash tightly in a sterilized jar and pour boiling water over it. Let the vegetables sit for ten minutes.

   

   For pickling squash, it is better to use pure artesian water

2. Then drain the water into a saucepan, boil and pour again into the jar of squash.

   

   In order to drain hot water from the can, it is very convenient to use a special cover cap with holes

3. Soak the vegetables again in boiling water for ten minutes, and then drain the water into the pan again. Add salt, sugar and all the spices in the recipe. Bring to a boil and pour the marinade into the jar of blanched squash.

   

   Marinade for vegetables should be brought to a boil over low heat

4. Now add table vinegar directly to the jar.

   

   Do not exceed the amount of vinegar indicated in the recipe

5. Meanwhile, sterilize the lids in a saucepan of boiling water.

   

   To sterilize the lids, it is enough to boil them in water for five minutes

6. Close the jar carefully with the lid and screw it on until it stops. Done!

   

   One such two-liter jar of pickled squash is enough for a big festive drink

After twisting, the jars with squash must be cooled and put out in the cold. A cellar, a refrigerator, and a cool place under the window will do.

You can serve squash with any dish as a snack

Pickled squash with cherry and currant leaves

Unusual, but very tasty recipe for canned squash. The leaves for the marinade must be fresh.

A few hours before preparing the marinade for squash, soak currant and cherry leaves in warm water

What is needed for one liter jar:

• 0.5 kg of squash;
• 0.5 l of water;
• 3 cloves of garlic;
• 2 sprigs of tarragon;
• 2 dill umbrellas;
• a small bunch of dill greens;
• 4 bay leaves;
• 4 allspice peas;
• 2 carnation buds;
• five pieces of currant and cherry leaves;
• 1 tsp 70% vinegar;
• 1 tsp salt;
• 1 tsp Sahara.

Recipe:

1. Place herbs and spices in sterilized glass jars.

   

   All greens for pickled squash must be washed in hot water

2. Boil water and add sugar and salt to it.

   

   When preparing the marinade, observe the specified amount of sugar and salt exactly

3. Put the squash in jars and fill them with boiling marinade.

   

   Arrange canned squash tightly, with a minimum of voids

4. Add vinegar to each jar.

   

   Pour the vinegar into the jar right on top of the marinade and squash

5. Now close the jars of squash with sterilized lids and let cool slightly. Then put it in a cool place for two weeks.

   

   Marinade with dill, cherry and currant leaves turns out to be transparent, and squash - crispy

Spicy squash marinated with horseradish

A wonderful recipe for pickled vegetables that everyone, without exception, likes. The result is spicy and spicy squash that will decorate any table.

Despite the sterilization of jars of squash, vegetables according to this recipe are crispy

Ingredients for the preparation of marinated squash with subsequent sterilization (for one liter jar):

• 0.5 kg of small squash;
• 6 young garlic cloves;
• 4 dill umbrellas;
• a small bunch of fresh dill;
• 5 inflorescences of parsley;
• 50 g horseradish root;
• 3 bay leaves;
• 5 g hot red pepper;
• 3 peas of allspice;
• 1 tsp Sahara;
• 1 tsp salt;
• 1 tsp 70% vinegar.

Step-by-step recipe for making spicy squash marinated with horseradish:

1. Prepare glass jars. Sterilize them in any way convenient for you (in the microwave, over steam or in the oven).

   

   Place sterilized cans upside down on a clean towel

2. Boil water in a saucepan and dip the prepared (washed and peeled) squash into it. Blanch the vegetables for at least three and no more than five minutes.

   

   A culinary technique such as blanching allows you to sterilize ptahissons without making them overly soft.

3. Then quickly remove the squash from the boiling water using a slotted spoon and transfer to a bowl of ice water.

   

   Rapid temperature changes ensure the squash is crispy

4. Peel the garlic.

   

   For the marinade, take young garlic without dark spots and signs of rot

5. Cut it into thin slices.

   

   Cutting the garlic into thin slices adds spice and tang to the marinade

6. Place torn horseradish leaves, dill umbrellas and parsley on the bottom of glass jars. Add garlic slices, bay leaves, and allspice.

   

   After placing the herbs from the sterilized jars, remember them a little with a pusher for more flavor release

7. Cut red hot peppers with a sharp knife and place them in the jars.

   

   If possible, choose fresh pepper, dried does not give the desired concentration of aroma

8. Place the squash tightly on top of the herbs and spices, and place the dill on top.

   

   The denser the squash are placed in the jar, the better they will marinate

9. Pour water into a saucepan at the rate of 0.5 liters per one liter can. Add sugar and salt. Boil.

   

   The water for the marinade must certainly be taken clean, artesian or passed through a charcoal filter

10. Pour the boiling marinade over the jars of squash and spices. Add table vinegar to each jar immediately.

    

    Pour vinegar directly over the marinade, it dissolves quickly and soaks the vegetables

11. Close the jars with sterilized lids and let them stand for ten minutes. After that, lay them on the side and let them rest for another five minutes.

    

    A short break before sterilization allows the marinade to cool slightly and soak the vegetables better

12. Line a large pan for sterilizing the workpieces with gauze. Put jars of squash in it, pour in hot water. Boil liter jars for at least twenty minutes.

    

    The water in the pot for sterilization must reach the "shoulder" of the jar

13. Cool jars with ready-made marinated squash at room temperature and put in the cold. After two or three weeks, the canned vegetables will be ready.

Video: canned squash with dill

Pickled squash is delicious and low in calories. This makes them my favorite snack. Crispy, spicy and soaked in fragrant marinade squash can decorate both everyday and festive tables. I prefer marinating them without sterilization. Such blanks are stored no less long than canned in the usual way, and this method saves a lot of time. In addition, there is no risk of scalding with boiling water and no need for a huge saucepan.

The main thing when pickling squash for the winter is to act quickly. Then the vegetables remain crispy and beautiful. To do this, you need to prepare all the necessary ingredients in advance, so that you do not fuss again later. And do not neglect the thorough preliminary sterilization of cans and lids, the shelf life of pickled vegetables depends on this.

Marinated squash can be a delicious addition to hot main courses or a separate snack at the beginning of a meal. It's nice that the cost of these vegetables is quite affordable, and the taste will more than pay for the efforts spent on their preparation.