Crispy salted squash: 7 quick recipes

Lightly salted squash in taste strongly resembles mushrooms or zucchini. That is why this dish is so popular. It perfectly complements fish, meat, potatoes, and as a separate snack, adults and children will like it. Many housewives are happy to make it for the winter or use a quick pickling recipe. Such vegetables will please with their delicate taste after a few hours after the start of harvesting.

Secrets of cooking salted patissons

Preparing snacks at home using one of the recipes is not difficult, but it is important to take into account a few points:

1. The fruits have a dense peel and pulp. You can salt them entirely, only if they are small in size. Large ones must be cleaned and cut, otherwise they will not be salted.
2. You can quickly cook vegetables if you pour in the marinade immediately after boiling. When using a cold or dry method, more time will be required for salting.
3. The finer the fruit is cut, the faster it will marinate.
4. Salting can be done in a jar, bucket, pan, but not in aluminum containers. This material, in contact with acid, releases harmful substances that adversely affect the taste of the finished product.
5. Marinating will be faster if the fruits are first dipped in boiling water for 2 minutes, and then in cold water.
6. To make the vegetable crunchy, horseradish root is used during pickling, as well as leaves of fruit trees and berry bushes.

The pickling process is carried out in a room, and storage is recommended in a cellar or refrigerator. Patissons can delight with their taste for up to 30 days.

Classic lightly salted instant squash

The main components for pickling:

• 2 kg of young fruits of small size;
• 20 g of dill;
• 1 Art. l. dried grated celery;
• 2 horseradish sheets;
• 5 garlic cloves;
• 2 hot peppers;
• 2 Art. l salt.

Quick steps for this recipe:

1. Wash vegetables and leave whole.
2. Put horseradish, garlic, fresh herbs on the bottom of the salting container, and then squash.
3. Cut the hot pepper and place in a container.
4. Boil the brine: 4 tbsp. Boil water, add salt and grated celery.
5. Pour only boiled marinade and leave for a week. As the liquid evaporates, it should be added.
6. When the product is ready, it is sent for storage in the refrigerator.

Small-sized fruits marinate well, and spices and chili will give them a sharpness and delicate aroma.

Lightly salted patissons: a quick recipe in a saucepan

Such recipes do not require much effort and time, and their taste is simply amazing. To make a snack, you need the following ingredients:

• 3 kg of squash;
• 3-4 horseradish sheets;
• 1 horseradish root;
• 2 chili pods;
• 7 garlic cloves;
• 20 g of fresh herbs;
• peppercorns – 4 pcs.;
• 3 laurel leaves;
• 1 Art. l salt.

Steps for the recipe for lightly salted instant squash:

1. Horseradish, greens are finely chopped. Add grated garlic and horseradish root to this mixture.
2. Put greens and spices in a saucepan, and then add the main ingredient.
3. Boil the brine by combining 1 liter of water and salt, let it boil. Cool to 70°C, pour into a saucepan. Place horseradish on top.
4. Put in the refrigerator.

Salted patissons in a package

This recipe appeared relatively recently, but is already very popular, because you can eat lightly salted squash immediately after cooking, and it will take at least 5 hours. Products:

• 1 kg of young fruits;
• 20 g of fresh herbs;
• 1 Art. l salts;
• 2 st. l. Sahara.

Quick cooking steps in the package for this recipe:

1. Put the greens at the bottom of the plastic bag. Pour in salt and sugar. Distribute the vegetables, if they are small, then whole, and large ones are best peeled and cut into thin slices.
2. Shake the bag well so that all the ingredients are evenly distributed over it.
3. Tie tightly and leave for 5 hours for salting.

Recipe for lightly salted squash with horseradish and garlic

To prepare a quick pickled snack, you will need:

• 1 kg of young fruits;
• 2 carrots;
• 2 cloves of garlic;
• 1 chili pod;
• 1/2 tbsp. l. salt;
• 2 Art. liter. sugar;
• 1/4 tbsp. vinegar;
• 4 branches of dill (you can replace 1 tablespoon of seeds);
• 4 Art. water;
• 1 horseradish root;
• 4 grains of cloves.

This quick recipe goes like this:

1. Take a 3-liter jar, put circles of horseradish root, garlic, dill and cloves.
2. Carrots after peeling cut into rings.
3. Dip the fruits for 3 minutes in boiling water, remove and put in cold water. Peel and cut into 4-6 pieces depending on the size of the fruit. Fill jar with vegetable pieces.
4. Cut the chili into rings and distribute in a bowl.
5. Boil the brine: boil water with salt and sugar, then pour in the vinegar and turn it off.
6. Pour the marinade into a jar, leave to cool and put in the refrigerator.

The first sample can be taken after three days.

A quick recipe for crispy salted patissons with mint and celery

To prepare a fragrant pickled appetizer according to this recipe, you will need to stock up on the following components:

• 2 kg of young fruits;
• 4 Art. water;
• 1/2 tbsp. l. salt;
• 1 tsp vinegar;
• 2 horseradish sheets;
• 2 pcs. celery
• 3 branches of dill;
• 3-4 mint leaves;
• bay leaf, peppercorns.

Vegetables are prepared according to this recipe as follows:

1. Wash the patissons, select small fruits, blanch in boiling water for 5 minutes, and then sharply lower them into ice water. Thanks to this solution, tight fruits pickle faster.
2. Pour finely chopped greens, salt and vinegar into the water boiled to prepare the brine.
3. Put bay leaf, pepper on the bottom of the jar, fill the entire container with the main ingredient, put mint on top.
4. Pour in hot brine. Leave to cool at room temperature, put in the refrigerator.

After a day, you can try pickled foods.

The easiest recipe for salted patissons with spices

To prepare a delicious salted snack, you need to stock up on the following components:

• 1 kg of young fruits;
• 5 cloves of garlic;
• 6 Art. water;
• 2 Art. l salts;
• 1 Art. liter. sugar;
• horseradish leaf;
• 3 leaves of cherries and currants;
• bell pepper;
• half a cinnamon stick.

Step-by-step technology of salted instant snacks:

1. Wash vegetables and cut into thin pieces.
2. Peel the garlic cloves and chop into slices.
3. Take a plastic bucket, put cinnamon, horseradish, cherry and currant leaves, peppercorns on the bottom.
4. Put fruits and garlic on top.
5. Boil the brine: boil water, add salt and sugar. Pour hot over ingredients.
6. Cool and refrigerate.

Quick cooking in a package of lightly salted squash with cucumbers

To make a lightly salted billet, you need to stock up on the following products:

• 1 kg of cucumbers and small squash;
• 15 cloves of garlic;
• 50 g of dill;
• 1 horseradish root;
• 4 L of water;
• 10 sheets of currant and cherry;
• 1 Art. salt.

To quickly prepare a lightly salted snack according to this recipe, you need to follow this technology:

1. Remove the husk from the garlic.
2. Cucumbers cut into 2 parts.
3. If the squash is small, then leave them whole, and cut the large fruits into pieces.
4. Pour salt into boiled water, cool.
5. Horseradish clean and grate.
6. Put currant and cherry leaves, horseradish, dill in a jar at the bottom. Lay vegetables in layers, shifting everything with dill and garlic.
7. Pour in the brine, cover. Leave at room temperature until completely cooled, then put in the basement or refrigerator.

Rules for storing salted patissons

If the snack is preserved for the winter, then they can be stored for no more than two years. The blank is stored in the refrigerator for up to 1 month, but as practice shows, it is eaten much faster.

It is strictly forbidden to keep pickled fruits near heating devices: radiators, microwave or stove.

Periodically, the workpiece must be checked: add brine, remove excess liquid, if mold appears, discard it.

Conclusion

Lightly salted instant squash will be an excellent snack in case a celebration is planned, but you don’t want to open winter preservation. All the described recipes will be a great decoration for any holiday table.