How to pickle butternut squash for the winter

Pickled obabki have a pleasant and mild taste. For cooking, not only hats are used, but also legs, which after heat treatment do not lose their taste.

How to pickle butternut squash for the winter

For marinating, young, dense butternut squash is best suited. Before cooking, forest fruits must be properly prepared:

• rinse under running water. Use a brush to remove sand and dirt;
• clean, cut off the lower part of the leg;
• discard bad and worm-eaten specimens. If there is damage, then such a place must be removed;
• cut large fruits into equal parts.

The whole procedure is carried out quickly so that the ribs do not darken upon contact with air. Before marinating, mushrooms are boiled. During the cooking process, the foam is removed. As soon as the fruits fall to the bottom, they are removed from the fire and the liquid is drained.

Don’t overcook the butternut squash, as it will quickly turn sour. After cooking, they must be doused with cold water. If you skip this process, the pickling solution will quickly turn dark. To prevent the appearance of mold, pour a little refined oil under the lid of the jar. You can start tasting dishes no earlier than 10 days later.

Mushrooms can be pickled hot or cold. The second method is more labor-intensive, as the pasta is pre-soaked for several hours in salt water, then the liquid is drained, and the product is covered with salt. Add spices and herbs depending on the recipe. They put oppression on top and leave for two months. Hot pickling involves boiling mushrooms in brine. Then they are poured into prepared jars and rolled up.

Pickled Obabok Recipes

Pickling dabka does not cause difficulties for housewives. The main thing is to choose the right recipe and follow all the recommendations exactly. Below are proven options for harvesting mushrooms for the winter.

Cold pickling

Heat treatment kills some of the nutrients. Marinating in a cold way allows you to get a healthy snack with high palatability as a result.

Required:

• garlic – 4 tooth;
• butternut squash – 1 kg;
• cherry leaves – 7 pcs.;
• table salt – 50 g;
• currant leaves – 7 pcs.;
• black pepper – 7 peas;
• horseradish;
• bay leaf – 3 pcs.

How to cook:

1. For pickling, it is better to choose medium-sized fruits. Leave only strong, without visible damage. Rinse and put in a wide basin. Pour in water and leave for six hours.
2. Transfer to a marinating container. Tamp each layer, sprinkle with salt and spices. Add currant, cherry and laurel leaves.
3. Cover the workpiece with gauze, place a wooden circle on top. Put the load on top.
4. Leave warm. When juice starts to stand out, move to a cool place. If there is not enough brine, then you need to put a heavier load on the circle.
5. Regularly check the condition of the wheel and fabric. If mold begins to appear on their surface, then the fabric needs to be changed and the load cleaned. Then check the mushrooms and discard those that have begun to deteriorate.
6. The marinating of the obabok will take two months.

Hot pickling

This method is more understandable and simple compared to cold pickling.

Required:

• black pepper – 15 peas;
• butternut squash – 1 kg;
• carrots – 140 g;
• water – 480 ml;
• onion – 130 g;
• vinegar 30% – 60 ml;
• bay leaf – 3 pcs .;
• salt – 40 of

Cooking steps:

1. Clean, wash and dry forest fruits. Cut large specimens into pieces.
2. Pour a small amount of water and boil for half an hour. Throw away in a colander.
3. Cut vegetables. Pour in the amount of water specified in the recipe. Pour salt. Throw in bay leaves. Boil 10 minutes. Pour in the vinegar.
4. Combine the boiled product with the marinade. Simmer over low heat for 17 minutes. Transfer to sterilized jars.
5. Fill to the brim with the remaining marinade. Screw on the lids tightly.

Marinating with cloves

Aromatic spices in moderation help to emphasize the delicate taste of forest hearths.

Required:

• vinegar – 200 ml;
• boiled dabs – 1,3 kg;
• sugar – 40 g;
• bay leaf – 3 pcs .;
• salt – 80 g;
• ground mustard – 10 g;
• allspice – 8 peas;
• carnation – 5 buds;
• water – 1 l.

How to cook:

1. To boil water. Sprinkle spices and seasonings. Salt. Cook for three minutes.
2. Pour in the vinegar. Remove from fire.
3. Pour over the mushrooms. Boil. Transfer to prepared jars. Pour the marinade to the brim. Roll up.

Marinating without vinegar

This method is ideal for housewives who do not like the taste of vinegar in snacks.

Required:

• butternut squash – 1,5 kg;
• citric acid – 7 g;
• water – 1,5 l;
• bay leaf – 3 pcs .;
• sugar – 70 g;
• pepper – 10 peas;
• table salt – 70 g;
• carnation – 5 buds;
• cinnamon – 1 stick;
• garlic – 3 cloves.

Cooking steps:

1. Clean mushrooms. Rinse. Chop large ones, leave small ones whole.
2. Pour in water and cook until the fruits sink to the bottom. In the process, skim off the foam.
3. Add spices and spices to the volume of water indicated in the recipe. Salt. Pour in sugar. Boil.
4. Add boiled mushrooms. Boil 17 minutes. The fruits should be saturated with the aroma and taste of spices.
5. Add citric acid and chopped garlic. Mix.
6. Transfer to prepared jars. Roll up.
7. Turn upside down. Cover with a warm cloth. Leave for two days.

Pickling with garlic

Garlic gives the mushrooms a spicy flavor and makes the preparation more noble.

Required:

• carnation – 15 buds;
• butternut squash – 3 kg;
• onion – 350 g;
• water – 3 l;
• sugar – 120 g;
• black pepper – 30 peas;
• salt – 120 g;
• vinegar essence 70% – 120 ml;
• garlic – 11 cloves;
• bay leaf – 9 pcs.

How to cook:

1. Clean and rinse the mushrooms. Cut into pieces. Pour in water and add peeled onions.
2. Cook until all fruits sink to the bottom. Drain the broth and discard the onion.
3. Add pepper, bay leaves, cloves to the water. Salt and sprinkle with sugar. Boil.
4. Place butterflies. Cook 10 minutes.
5. Cut garlic into slices. Boil for six minutes.
6. Pour essence. Cook for four minutes. Transfer to banks. Pour the fruits with boiling marinade.
7. Close with lids. Cover with a blanket. Leave until completely cool.

Marinating with vegetable oil

An ideal option for winter harvesting, which is perfect as an appetizer on the festive table.

Required:

• butternut squash – 2 kg;
• salt – 30 g;
• bay leaf – 4 pcs .;
• vinegar 9% – 170 ml;
• water – 800 ml;
• allspice – 7 peas;
• cloves – 2 bud;
• vegetable oil;
• black pepper – 7 peas.

How to cook:

1. Peeled and washed mushrooms cut into pieces. Pour in boiling water. Boil 25 minutes. Drain the liquid.
2. Dissolve the salt in the volume of water indicated in the recipe. Add all herbs and spices. Garlic must first be cut into cubes. Boil 13 minutes.
3. Lay out the mushrooms. Cook for 20 minutes. Pour in the vinegar. Stir. When the mixture boils, remove from heat.
4. Transfer to jars along with boiling marinade, leaving a little space to the edge of the neck. Pour 60 ml of boiled vegetable oil into each container. Roll up.
5. Cover with a blanket. When cool, move to the basement.

Terms and conditions of storage

When storing choose a cool and dark place. A refrigerator, basement or cellar is ideal for this purpose. The temperature should be +8°C. The marinating of the butternut squash lasts at least a month, so it is impossible to start tasting earlier.

The product can be stored under these conditions for no more than one year.

Conclusion

Pickled obabki will turn out tasty and fragrant for everyone the first time, if you follow the recommendations. Fried or boiled potatoes are ideal as a side dish, as well as crumbly rice.