Harvesting squash and zucchini for the winter recipes. We make salads from squash for the winter: tasty, fast, healthy
Patisson, like a sponge, is able to absorb the taste of spices and vegetables pickled with them. Therefore, it is imperative to experiment and make pickled squash for the winter in combination with other components. They can be closed not only in pure form with spices, but also combined with cucumbers, zucchini, carrots, sweet and bitter peppers, and other ingredients. Many believe that the squash is a vegetable marrow. He only got the taste from the vegetable marrow. It is actually a kind of pumpkin. Unusual appearance gives the workpiece spice and originality.
About the beneficial properties of squash
Before asking the question: "How to pickle squash for the winter?", You need to understand their need in general. Unusually beautiful outlines and a distant association with UFOs, brings this vegetable to the first stages of popularity in cooking, and especially in canning. But not only is he attractive on the outside, his beneficial features no worse than external beauty. The presence of beneficial microelements, improves human vision, liver function. Dietary fiber helps to get rid of excess cholesterol. The abundance of fiber normalizes bowel function, prevents various disruptions. Squash seeds fight excess salts in the body and get rid of gout.
The pleasantly yellow vegetable contains vitamins - A, B, C, PP, minerals - iron, potassium, magnesium, sodium. All these useful material contained for a short time. 12 days after flowering, the squash loses its advantages and is no longer suitable for human consumption. Such fruits are considered to be overripe and sent for animal feed.
The vegetable in question is recommended for use with meat. Pickled squash are most suitable for protein products, the recipe for which will give detailed description how to do tasty addition To meat dishes... This tandem is useful for people with a problematic gallbladder, liver, stomach ulcer. For dieters, squash is a necessary element in the diet, because it fights waste and obesity.
In cooking, you can salt, pickle, preserve for the winter, make jam and add to salads. For provisions, you need to take only young vegetables with a thin skin. They will be ready in a month, regardless of how the conservation is stored, under a nylon lid or under a tin can. Without waiting for winter, you can uncork a jar of pickles and enjoy the result.
Whole marinated squash
You can get the sour-salty taste of the food if you observe step by step recipe with pictures of marinating squash. It will take 1 kg of squash, which will take 1 litere of water for making brine.
Pickling:
Pickled squash should be stored in the refrigerator so that they do not turn sour.
Pickled squash in pieces
If you have too ripe and hard vegetables on hand, pickled squash for the winter in pieces will come in handy. This will require 4 pieces of large squash and one carrot.
Pickling:
Marinated squash in spicy sauce
For cooking, you will need about 300 grams of squash, which will be immersed in 0.5 liter jar... Among the ingredients there will also be red pepper, the amount of which is regulated according to your preferences. The recipe uses apple cider vinegar. 
Canning:
Pickled squash with cucumbers
Combining squash with cucumbers is a great idea. The food turns out to be not only aesthetically beautiful, but also delicious. Pickled squash with cucumbers have a sweet taste and are stored for a long time under a tin lid. The recipe will need 1 kg of squash and 1 kg. These ingredients will fit in a 3 liter jar. It all depends on the size of the vegetables. 
Pickling:
Marinated squash with zucchini
To make pickled squash and squash for the winter, you need a 1.5 liter jar, which will take 0.5 kg of squash and 0.5 kg of squash. The main ingredients are diluted with two pieces of carrots and, the same amount, sweet pepper is added. Do not skimp, add onions.
Pickling:
- Sterilize the jar, in which, after, spread 2 umbrellas of dill, 2 cherry leaves and 3 cloves of garlic.
- Cut into rings and cut the pepper into 4 pieces, removing the core. Send the prepared components to the jar for spices. Add one red pepper also for spiciness.
- You do not need to peel the zucchini, but you must cut it into rings.
- Wash the squash. If they are small, then leave in their form, large ones should be crushed. Place the ingredients in the jar.
- For the marinade, you should take a saucepan, into which you pour 1 liter of water. Mix 70 grams of salt with 3 tbsp. tablespoons of sugar and pour into water. Pour 70 g of vinegar there and add spices (5 pieces of peppercorns and bay leaf). Boil and pour over vegetables.
- Cover pickled squash in jars for the winter with lids and place in a pot of water for sterilization. This procedure will take 30 minutes.
- Remove from the water, tighten the lids tightly. Turn over, wrap in warm linen and set aside for a day. The next day, the provisions are ready to be moved to the pantry.
Pickled squash with tomatoes
Squash with tomatoes marinated for the winter are not very spicy and slightly sweet. To implement this recipe, we take a 3-liter jar, which we will fill with 1 kg of squash and 1 kg of tomato.
Pickling:
For piquancy, you can add several blackberry berries to the recipe, which must be kept in boiling water for 10 minutes before adding to the jar.
By preserving vegetables, we hope to get lightning-fast results, and not just the result, but tasty and rich. Pickled squash recipes fast food help to cope with this task. In fact, pickling vegetables of the pumpkin family quickly is not difficult. First, the squash must be cut into pieces. Thus, the marinade can quickly saturate the vegetable. For greater reliability, it is advisable to boil the squash together with the brine. And finally, in no case skip the blanching procedure. Bon Appetit and delicious pickled squash for you!
If you want to cook a simple salad, then you can use our recipes for making salads from squash. Squash salad for the winter is perfect for almost every side dish.
The main condition for the preparation of the presented types of salads is the presence of squash, garlic, bell and hot peppers, and various spices.
An interesting flavor in salads is given by various spices and leaves of fruit and vegetable plants.
Do not get carried away with too many different spices in the jar. You can hammer the taste of squash.
How to make a squash salad for the winter - 15 varieties
Cucumbers and squash are quite similar in taste, but usually squash is denser and crisp. This is especially noticeable in the recipe below. This salad of squash for the winter is very popular in our family.
Patissons need to be taken for conservation and small salads, no more than 2 -5 centimeters in diameter.
Ingredients:
- Patissons-0.5 kg,
- Cucumbers-0.5 kg,
- Garlic - 2-3 cloves,
- Bitter pepper-1pc,
- Dill and parsley-0.5 bunch,
- Salt to taste.
Preparation:
- Wash small cucumbers and squash and cut off the butts and the place of the peduncle.
- Prepare herbs, peppers, garlic, put them in glass jar or a saucepan and cover them with a strong saline solution.
- Soak small cucumbers and squash in the prepared marinade. Cut large vegetables in half or put in four parts in brine and keep there for 3 days.
- Pour the prepared brine into a saucepan and bring to a boil.
- Pour squash and cucumbers with hot salt marinade.
- Roll up and wrap up.
Another small variety of a rather tasty salad.
Ingredients:
- Garlic-2 heads,
- Vegetable oil - 0.5 cups,
- Vinegar-200g,
- Salt-2 tablespoons,
- Sugar-1 tbsp.
- Patissonov-3kg
- Carrots = 0.5 kg
- Onion-0.5kg
- Black pepper-1 tsp
Preparation:
- Wash the squash and cut into cubes.
- Peel and grate the carrots.
- Peel and cut the onion into rings.
- Pour in oil, salt, pepper and sugar.
- Add the mixture to the prepared squash with carrots.
- We leave it for 2.5 hours and then put it in jars.
- Sterilize jars with squash and store them in a pantry or basement.
This recipe will delight all spicy lovers, as well as lovers of "Korean" recipes. This salad is perfect for meat dishes and potato dishes.
Ingredients:
- Patissons -3 kg,
- Carrots and onions 0.5 kg each,
- Bulgarian pepper - 6 pcs.,
- Garlic - 1 head,
- Vinegar-1st,
- Sugar -1 tbsp.,
- Seasoning for carrots in Korean - pcs.,
- Vegetable oil -1st,
- Salt-2 tbsp.,
- Greens to taste.
Preparation:
- Prepare small squash, wash and chop on a Korean carrot grater.
- Also wash, peel and chop the carrots.
- Washed and cleaned bell pepper and cut the salad onions into rings.
- Peel and crush the garlic in a garlic press.
- Add garlic, seasoning, sugar, salt, oil and vinegar to the squash and keep them there for 3 hours.
- Lay down ready salad in liter jars and sterilize them in a water bath for 15 minutes.
Ingredients:
- Bulgarian pepper-6 pcs,
- Bow-6pcs,
- Squash-1kg,
- Hot pepper-1pc,
- Lemon-1pc,
- Parsley-12 branches,
- Celery-6 leaves,
- Basil-6 branches, Bay leaf-6 pcs,
- Carnation-6 pcs.
- For the marinade:
- Water -900ml,
- Salt-2 tablespoons,
- Sugar - 250g,
- Vinegar-100g.
Preparation:
- Cut 6 onions, 1 kg squash, 6 bell peppers, 1 hot and 1 lemon.
- Put in a jar 2 branches of parsley, 1 leaf of celery, 1 branch of basil, a couple of hot pepper rings, a slice of lemon, onion, squash, 1 bay leaf and 1 clove.
- For the marinade, 900 ml of water, 2 tablespoons of salt, 250 g of sugar, 100 ml of vinegar. We boil everything and pour it into jars and cover them with lids.
- Sterilize for 10 minutes.
- We cover until it cools completely.
This type of preservation can be used as a separate dish or as an appetizer to main courses. It turns out to be very tasty and tender at the same time.
Ingredients:
- Squash -1kg 200g
- Onion-0.5 kg
- Tomato paste - 4 tbsp. spoons
- Vinegar 1 teaspoon
- Sunflower oil -3 tbsp. spoons
- Spices and salt to taste
Preparation:
Bake the squash in the oven.
Baking in the oven not only saves time, but also makes the squash more tender and tasty than stewing on the fire.
Grind them in a meat grinder or blender.
Fry onions with tomato paste and add to ground squash.
Cook for 40 minutes until thickened.
Season with vinegar, salt and spices and roll up hot.
Wrap well and store in a cool place.
Tomatoes, canned together with squash, not only look very beautiful in a jar, but also set off their taste. Therefore, we suggest trying new salad from squash for the winter with tomatoes.
On 1 three-liter jar Ingredients:
- Small squash-6pcs,
- Carrot-1pc,
- Bulgarian pepper-1pc,
- Tomatoes -10pcs,
- Garlic-3 cloves,
- Bitter pepper-1pc,
- Raspberry leaves-1pc,
- Parsley-3pcs,
- Onion-1pc,
- Dill-2 umbrellas,
- Bay leaf-3pcs,
- Cloves and allspice 1pc each,
- Salt 1 tbsp,
- Sugar-2 tbsp,
- Vinegar-35g.
- Mint-1 sprig
Preparation:
- We take a sterile jar and put parsley, dill, mint.
- We cut carrots, peppers, garlic, onions, hot peppers(1 ring) and throw in a clove 1pc, allspice 3pc, bay leaf 3pc.
- Then put squash and tomatoes in layers in a jar and cover it with a sheet of raspberries and parsley.
- Fill with boiling water and cover with a lid for 5 minutes.
- We drain the water and again pour boiling water for a couple of minutes.
- Prepare the marinade from 1 tablespoon of salt and 2 tablespoons of sugar and pour the brine from the jar into it and let it boil.
- Add 35 g of vinegar.
- Fill the jar with prepared raw materials with brine again.
- We close the jar and wrap it up.
- After cooling down, we send the cans for storage.
One of the most favorite salads in our family. He goes with us with almost all the second courses. This salad goes especially well with pasta and mashed potatoes.
Ingredients:
- Squash -1kg
- Carrots -1kg
- Onion-500 grams,
- Tomato-500 grams,
- Garlic - 1 head,
- 1 bunch of parsley, cilantro or dill,
- Salt - 2 tablespoons,
- Lean oil - 0.5 cups.
Preparation:
- Cut greens and vegetables into cubes.
- Sauté the onions with the carrots and add the squash to them.
- Cook the squash until soft, then add tomatoes to them and cook for another 20 minutes.
- When ready, season with garlic and chopped herbs and simmer for another 5 minutes.
- Put everything in jars and roll up.
This year we have an unprecedented harvest of squash, however, we are very happy about it. There is a reason to try new recipe pickled squash, because by adding new spices you can get an amazing taste.
Ingredients for 1 liter can:
- Squash-500-600 grams,
- Chili pepper-0.5 pieces,
- Garlic-4-5 teeth,
- Vinegar-2 tablespoons,
- Dill-10-15 grams,
- Salt-30 grams,
- Water-350 ml,
- Parsley, celery, horseradish and mint to taste.
Preparation:
- We wash the squash, we cut the large squash into pieces.
- Immerse in boiling water for a couple of minutes.
- Put chopped celery, mint, parsley and horseradish leaves at the bottom of a clean sterilized jar.
- We wash the squash with running water and put it in a jar.
- Finely chop the garlic and pepper.
- Sprinkle each layer of squash with a dressing of garlic, herbs and pepper.
- Pour in vinegar, salt and water, again add mint, horseradish and parsley and sterilize for 25 minutes.
You need to put a cloth on the bottom of the jar with hot water so that the bottom of the jar does not burst during sterilization.
At the end of the sterilization time, take out the jars and wrap them up.
One more salad will not leave indifferent any lover of spicy dishes. Sharpness of this dish can be adjusted by adding or removing hot peppers or garlic there.
Ingredients:
- Squash - 3kg,
- Tomato juice-2l,
- Vinegar-1 glass,
- Sugar-2 glasses
- Vegetable oil - 1 glass
- Salt 2 full tablespoons,
- Bulbs - 4 pieces,
- Carrots - 4 pieces,
- Sweet pepper -4 pieces,
- Sour apples -4 pieces,
- Hot pepper - 1 piece,
- Garlic-2 heads.
Preparation:
- Juice, vinegar, sugar and vegetable oil mix, salt and boil.
- Twist the peppers, apples, carrots, garlic and onions in a meat grinder.
- Boil for about 5-10 minutes and put the squash cut into pieces.
- Cook for another 20 minutes, then fill the jars with hot salad and wrap them.
- The total output of canned food is about 8 liters.
Squash and squash salad - Squash and squash caviar
This salad, despite the similarity of zucchini and squash, is not quite similar to the recipe we are used to. squash caviar... If you are a caviar lover, then we advise you to try to make such caviar and, perhaps, it will become a favorite dish in your family.
Ingredients:
- Squash-3kg,
- Zucchini-3kg,
- Mayonnaise-0.5l,
- Tomato paste-0.5l,
- Onion-1kg,
- Salt-2 tbsp,
- Vinegar-6 tablespoons,
- Vegetable oil-0.5l,
- Sugar-1st,
- Ground pepper-1 tsp.
Preparation:
Cut the onion into half rings, and fry in vegetable oil until golden brown, and grind in a meat grinder.
Cut the squash and squash into cubes.
You do not need to peel young squash from the peel, but if you have old squash, then peeling the skin and seed chamber is required.
We twist the zucchini and squash in a meat grinder and pour into a large container.
Cook for 2 hours, stirring constantly.
Add pepper, ground onion, salt, sugar, tomato paste and mayonnaise.
Cook for another hour and turn off the pan.
We continue to cook the next day for 1 hour, and add vinegar at the end of cooking.
We fill the jars with the ready-made mixture to the eyeballs and roll them up.
In order for a salad of squash for the winter with eggplant to please you on winter evenings, you need to take half eggplants and squash. The fruit should be firm and small in size.
Ingredients:
- Eggplant-2.5kg
- Squash-2,5kg,
- Carrots - 0.5 kg,
- Pepper-0.5 kg,
- Bitter peppercorn-1pc,
- Onions - 0.5 kg,
- Ripe tomatoes-0.5kg,
- Vegetable oil-0.2l,
- Sugar-0.2kg,
- Salt-2 spoons,
- Garlic-1 glass,
- Pepper to taste.
Preparation:
- Rinse everything well, peel and cut into cubes.
- Then load all the available vegetables into a tall dish.
- Add sugar, salt and vegetable oil to the mixture.
- Cook for one hour until almost soft.
- Then add the garlic and hold for another quarter of an hour.
- We put the finished mixture in jars and roll it up without sterilization.
- We wrap it up well.
We offer another original recipe for squash caviar for conservation lovers. She has an interesting taste with Georgian notes.
Ingredients:
- Patisson 4.5kg,
- Tomatoes-1.5kg,
- Onion-1kg,
- Carrot-1kg,
- Garlic-5pcs,
- Bulgarian pepper -1kg,
- Dill, parsley in a bunch,
- Chili pepper-3 pcs,
- Salt-100g,
- Sugar-75g,
- Vegetable oil-250g,
- Hops-suneli-1 tbsp,
- Apple cider vinegar -50ml
Preparation:
- Peel the squash and cut them into thin plates.
- Fry the onion until golden brown.
- Peel the carrots and peppers and add to the onions.
- Peel the garlic and chop it.
- Grind the fried vegetables in a meat grinder along with dill, tomatoes and parsley.
- Add vinegar, suneli hops, salt and sugar to the chopped mixture and cook for about 7 minutes
- Pour ready-made vegetables into prepared jars and roll up.
Of course, in my opinion, this salad is far from the real mushroom taste, however, this recipe is very good in its taste and has the right to life.
Ingredients:
- Patissons 3-5 kg,
- Garlic -2-3 heads,
- Hot pepper -1pc,
- Dill, salt, 1 tablespoon per 1 liter of water,
- Vinegar -3 cups
- Vegetable oil -1 glass
Preparation:
- Wash the squash, blot with a towel and cut in half.
- Pour 2 liters of water into a saucepan, add salt, squash and vinegar and boil for 5 minutes.
- Cool the mixture and add oil with garlic, pepper and dill.
- Let it brew.
- Pack in jars and store in the refrigerator or in the basement.
Mini squash is especially tasty in marinade.
Ingredients:
- Water 600ml,
- Salt-1 tbsp.,
- Sugar-2 tbsp,
- Black peppercorns-10pcs,
- Bay leaf-2pcs,
- Rose pepper - on the tip of a knife
- Young garlic - several pieces,
- Vinegar-70ml.
Preparation:
Cut the mini squash into cubes and add to the boiling brine made from salt, sugar, pepper, and bay leaf and boil for 2 minutes and pour into a jar.
Pasteurize the jar in an airfryer or in a saucepan of boiling water for 10 minutes.
You can pasteurize jars of vegetables not only in hot water, but also in the microwave and in the oven.
Take out the jars of squash and let them cool.
After that, we can put it away for storage and keep it there for up to 1 year.
Assorted salads are good because they contain different vegetables and therefore do not become boring. This salad is very simple and light and very tasty at the same time. It will be in demand even on the festive table.
Ingredients:
- Cabbage-5 kg,
- Bulgarian pepper-1kg,
- Tomatoes - 1 kg
- Squash-1kg,
- Carrots -0.5 kg,
- Garlic-2 heads,
- Parsley-400g,
- Dill-150g,
- Hot pepper-1 pod.
Preparation:
- Chop the cabbage, peel the pepper and put it together with the cabbage in hot water for 4-5 minutes.
- Squash, tomatoes and carrots cut into circles.
- Finely cut the greens.
- Layer squash, tomatoes, cabbage and peppers in jars, sprinkle the layers with garlic, carrots and onions.
- Prepare the brine on the basis that 1 liter of water will require 2 tablespoons of salt.
- Cool the brine and pour it into jars.
- Cover with steamed plastic lids and let stand for 3 days.
- After that, we take it out to a cold place and store it for 3-5 months.
Already from the middle of summer, more and more melons and gourds appear, which include squash with squash. They begin to harvest them for future use from this period until the very end of autumn. And there are so many recipes, just choose! Zucchini with squash can be salted, pickled, canned, dried and cooked with them various salads, seasonings and snacks.
Salted squash (squash)
To fill 1 liter of water requires 2 tbsp. tablespoons of salt and 1 teaspoon of citric acid.
Young zucchini (squash), which have not yet laid the seeds, wash, cut off both ends, put in jars. Put celery leaves and horseradish roots between them. Press down with oppression and fill with boiled and cooled filling.
Simmer the tomatoes for about 10 minutes, then add the carrots, cook for another 10 minutes, then add the zucchini and everything else. Cook for 30 minutes.
Add garlic to taste 10 minutes before the end of cooking. Having spread out in sterilized jars, roll up.
Dried zucchini
Cut off the tails of young zucchini, cut like a cucumber salad, dry so that there is no moisture at all.
In winter, pour boiling water over and leave for 3 hours, then drain, pour cold water and let stand for another 2 hours. It turns out like a mushroom salad.
Zucchini appetizer
Opening a jar with such zucchini in winter, adding fresh onion and garlic, you get a great snack or addition to any dish.
Wash young zucchini, cut into circles, then squares (not very finely), put in a container, salt to taste and pour 6% vinegar. Leave it overnight.
In the morning, drain through a colander without rinsing.
Put the zucchini in the pan in portions with 2-3 tbsp. tablespoons of vegetable oil and fry for 5-10 minutes. After frying all the zucchini, fold them tightly into prepared jars and roll up.
To be continued…
In the fall, when the crop is harvested, it is time to somehow process this crop in order to preserve it. Unfortunately, most vegetables and fruits have a short lifespan, but there are many ways to make preparations for the winter. You can prepare zucchini with squash for the winter.
Features of canning zucchini and squash for the winter
Zucchini is an unleavened vegetable that unfolds with the spices and vegetables with which it is cooked. Chili peppers, onions, tomatoes, garlic, bell peppers, carrots, celery, eggplant and squash are ideal.
It is better to use zucchini for salads and appetizers, and white zucchini for caviar. Great for marinating zucchini lemon acid and table vinegar, but you can grape or apple, as well as the juice of sour berries and fruits. Experienced housewives recommend adding basil to the marinade for squash.
It is not recommended to insulate jars with squash after closing - so the vegetables will become soft and flabby. But to cool sharply - it is desirable, this will help them to remain elastic and crispy for a long time.
Before canning, the squash must be blanched. Whole vegetables - 60 seconds, sliced - 30.
Requirements for the main ingredients
In order for the preparations to be successful, you need to carefully choose the vegetables. For appetizers and salads, it is better to choose young zucchini, which do not even have to be peeled. Their length should not exceed 15-20 cm. For caviar, on the contrary, large ripe fruits with large seeds are suitable.
Squash is best taken young, no more than 7 cm in diameter. The larger the size of a small pumpkin (as the squash is popularly called), the rougher the peel, which is difficult to cut.
You cannot take vegetables even with minimal damage - this is an excellent breeding ground for bacteria.
Preparing vegetables
All vegetables must be rinsed and dried before cooking. The stalk is removed from the tomatoes, the seed box from the pepper, the peel is cut off from the carrots, the onion and garlic are peeled from the husk. If the zucchini is young, then you just need to remove the stalk. They are prepared unrefined, unless otherwise stated in the recipe. Young squash is also not peeled, but in mature specimens, the peel must be removed. The peel is cut from overripe vegetables, the seeds are removed from the zucchini.
Squash must be blanched before cooking: small specimens for 30 seconds, large ones for 60 seconds in boiling water, and then vegetables are immersed in cold water.
Zucchini and squash recipes
Below are the most popular recipes for harvesting these vegetables.
Classic blank in cans
Products:
- young zucchini 1 kg;
- squash 2 kg;
- carrots 0.16 kg;
- garlic 40 g;
- peppercorns optional;
- greens to choose from;
- dill seeds;
- bay leaf 2 pcs.;
- water 1.2 l;
- 9% vinegar 200 ml;
- sugar 1 cup;
- salt 2 tbsp. l .;
- tomato paste 6 tbsp l.
Cooking method:
- Chop the zucchini and carrots in circles, leave the squash intact (if the size allows).
- Pour pepper, selected herbs with garlic and dill seeds into a container.
- After that, you should lay out the chopped vegetables in a chaotic manner.
- Pour water, vinegar into a saucepan, add salt and sugar, put a laurel leaf and paste. Stir everything, wait until it boils.
- Pour the assorted vegetables with the resulting marinade.
- Put the lids on top and send the cans for sterilization on fire in a large container of water.
- Close, put the lids down, send to be stored after cooling.
"Krasnodar caviar"
Products:
- young zucchini 2 kg;
- bell pepper 1 kg;
- tomatoes 1 kg;
- garlic 0.3 kg;
- onions 0.5 kg;
- parsley 2 bunches;
- sugar 0.2 kg;
- salt 80 g;
- sunflower oil;
- 9% vinegar 50 g.
Cooking method:
- Prepare all vegetables.
- Grate the zucchini with carrots. Cut the pepper into strips, cut the tomato into slices, chop the onion.
- Send greens, tomatoes and garlic to the meat grinder.
- After that, you need to fry the onions in oil a little. Add carrots later.
- After 10 minutes of stewing, add salt, sugar and vinegar, then the tomato mixture. Stir everything and wait for it to boil.
- Add zucchini with pepper. Simmer for about an hour. You can add allspice or hot pepper.
- Pour the caviar into a sterilized container, close and place with the neck down. Cover with a blanket for 24 hours, and then send for storage.
This recipe will marinate 20 liter jars.
"Mother-in-law's language"
This is very delicious snack, which has many different variations.
Products:
- zucchini 6 pcs.;
- squash 4 pcs.;
- tomatoes 4 pcs.;
- hot pepper 2 pcs.;
- garlic 0.1 kg;
- 9% vinegar 150 ml;
- salt 1 tbsp. l .;
- sugar 1 cup;
- sunflower oil.
Cooking method:
- Peel the zucchini and squash and cut into tongues.
- Send tomatoes and peppers with garlic to the meat grinder.
- Send the resulting substance to fire.
- After about a quarter of an hour, pour vegetables, sugar and vinegar with oil here. Stir everything and cook for another quarter of an hour. It is better to salt the appetizer at the end.
- Distribute in sterilized jars, close with lids and put down with the neck, wrapped in a towel for 24 hours.
With onion
Products:
- zucchini 0.5 kg;
- squash 0.5 kg;
- onion 4 pcs.;
- allspice peas 4 pcs.;
- garlic 3 prongs;
- sugar 1 tbsp. l .;
- salt to taste;
- laurel leaf 5 pcs.;
- dill 1 bunch;
- parsley 1 bunch;
- cloves 3-5 pcs.;
- 9% vinegar 3 tbsp. l.
Cooking method:
- Leave zucchini and squash in boiling water for 5 minutes. Then cut them in any shape and pour ice water for another 60 minutes.
- Chop the onion into rings, coarsely chop the garlic and herbs.
- Pour vinegar into the container. Then add onions, garlic, laurel leaves, cloves, herbs, peppers, and then the main vegetables.
- To marinate vegetables, you need to wait until the water boils, pour sugar and salt into it.
- Pour the vegetables with the solution, close the container and send to be stored.
Pickled squash for the winter like mushrooms
Products:
- squash 1.5 kg;
- carrots 2 pcs.;
- garlic 1 head;
- sugar 0.5 cups;
- salt 1 tbsp. l .;
- Dill;
- parsley;
- ground black pepper 0.5 tsp;
- sunflower oil;
- 9% vinegar 0.5 cups.
Cooking method:
- Slices and carrots cut into cubes. Finely chop the parsley, dill and garlic.
- Combine ingredients in a deep bowl. Sprinkle salt, sugar and pepper.
- Received vegetable mix pour vinegar and leave for 3 hours.
- Distribute everything to the banks.
- Further, the salting is sent for sterilization. After the completion of the process, close the container with lids and send it to be stored.
Recipe without sterilization
Products:
- squash 0.5 kg;
- apples 0.25 kg;
- garlic 2 teeth;
- Dill;
- parsley;
- capsicum 1 pc .;
- salt 60 g;
- sugar 60 g;
- 9% vinegar 1 tbsp. l.
Cooking method.