Pickled patissons with cucumbers for the winter: recipes for pickling, pickling, salads

Squash with cucumbers for the winter, prepared by pickling or pickling, is a delicious, bright and easy-to-prepare appetizer that is equally well suited for both a festive table and just for a quiet, family dinner. To make the squash and cucumbers crispy, and the marinade tasty and transparent, you need to not only carefully select the components, but also know all the subtleties, tricks and secrets of preserving vegetables for the winter.

Pickled cucumbers with squash

Is it possible to salt patissons with cucumbers

Squash and cucumbers preserved for the winter together form an ideal duet, since they belong to the same Cucurbita family and have the same cooking time. There are many recipes for salting squash with cucumbers for the winter, they can also be pickled and various salads can be made. Such pickles are simply indispensable in winter, when the lack of vegetables in the diet is especially felt.

How to pickle patissons with cucumbers for the winter

Choosing vegetables for pickling for the winter should be done with great care, because the taste of the snack, as well as the duration of storage, directly depend on this. Tips for selecting and preparing squash for preservation:

• patissons are better to take medium-sized ones – they can be pickled whole;
• it is not necessary to remove the skin from vegetables before cooking, but you need to carefully clean it with a soft brush;
• the stalk should be removed, trying to ensure that the circle at the cut site does not exceed two centimeters;
• overgrown fruits should not be pickled or salted – they are too hard and are only suitable for making salads;
• since patissons have a dense pulp structure, they are blanched for 7-8 minutes before preservation;
• cucumbers, before marinating, must be soaked in cold water for at least 3 hours.

Classic recipe for pickled cucumbers with squash

The classic recipe for cucumbers with squash for the winter is simple, quick and does not differ from any other winter preparation. You can store conservation all winter right in the apartment, for example, in a pantry or kitchen cabinet.

You will need:

• 1 kg of squash;
• 3 kg of cucumbers;
• 12 pieces. black pepper;
• 10 pcs. allspice;
• 4 pcs. bay leaves;
• Xnumx cloves of garlic;
• 1 sheet of horseradish greens;
• 4 umbrellas of dill.

For the marinade:

• 60 g of salt, the same amount of sugar;
• 30 ml of vinegar essence;

Winter harvesting of cucumbers and squash

Method of preparation:

1. Before pickling, vegetables should be washed, cut off the tails.
2. Divide equally, spread the spices on the bottom of the jars.
3. Trying to stack the vegetables as tightly as possible, fill the jars to the top.
4. Boil two liters of water, add the ingredients for the marinade and pour each jar to the top, leaving for 15 minutes.
5. When the contents of the jars warm up, drain the water back into the pan and, boiling again, add the vinegar essence.
6. Without waiting for the marinade to cool, fill the jars and cork with lids.

After the blanks have cooled at room temperature, put them in the pantry or cellar.

Pickling patissons with cucumbers in 3-liter jars

Canned cucumbers with squash for the winter by salting will turn out delicious and crispy. The components below are for one XNUMX liter jar.

You will need:

• 1 kg of cucumbers;
• 1 kg of young patissons (no more than 5-6 cm in diameter);
• 2 umbrellas of dry dill;
• 5 medium garlic cloves;
• 3 laurel leaves;
• 60 g salt;
• 75 grams of sugar;
• 4 peas of black (or white) pepper, the same amount of fragrant.

Preservation of cucumbers with squash in 3-liter jars

Method of preparation:

1. Wash and prepare food. Put a pot of clean water on the fire.
2. Distribute the spices among the jars, then fill up to shoulder level with cucumbers, lay the squash as tightly as possible on top.
3. Pour boiling water up to the neck and leave the vegetables to warm up for 15 minutes. Next, drain the water using a special lid so that the spices remain in the jar, and return the pan to the fire.
4. After waiting for the water to boil again, add salt, granulated sugar, stir, and then pour the vegetables with the already prepared brine.
5. Fix the lids, turn over and wrap with a blanket.

Pickled vegetable platter can be stored for two years in a cool place.

Squash marinated for the winter with cucumbers and garlic

The recipe for harvesting cucumbers with squash and garlic will allow you to get a savory, fragrant snack. The complexity of the process does not differ from the traditional pickling of cucumbers.

You will need (for one jar):

• Xnumx g of cucumbers;
• 750 g patissons;
• garlic head;
• 2 umbrellas of fresh dill;
• Bay leaf;
• 40 grams of sugar;
• 60 g salt;
• 1000 ml of water;
• 20 ml of 9% vinegar.

Harvesting cucumbers with squash and garlic

Method of preparation:

1. Prepare jars, lay out spices.
2. Pack pre-soaked cucumbers and blanched squash into a jar, trying to fill it completely.
3. Boil water, add salt and sugar. After waiting for the ingredients to dissolve completely, pour in the vinegar (some housewives add it directly to the jar).
4. Pour vegetables, fix metal or nylon lids, and wrap with a blanket.

This recipe does not require pre-filling the containers with boiling water. However, vegetables for harvesting for the winter should be taken medium-sized, otherwise they will not warm up, and preservation may deteriorate.

Pickled cucumbers with squash without sterilization

Canned patissons with cucumbers without sterilization greatly facilitate and speed up the pickling process. It is important to strictly adhere to all proportions, otherwise the workpiece may turn sour.

You will need:

• 500 g of small cucumbers;
• 500 g patissons (diameter 5-7 cm);
• 2 cloves of garlic;
• 30 g of table salt, the same amount of granulated sugar;
• 1 tbsp. l. 9% vinegar.

Pickling cucumbers with squash without sterilization

Method of preparation:

1. Wash the vegetables, cut off the stems. Soak cucumbers, blanch squash.
2. Ignite in the oven (or steam sterilize) liter jars.
3. Arrange, well tamping, vegetables. Then add boiling water, cover with a clean towel and let the vegetables stand for 12-15 minutes so that they warm up well.
4. Drain the water using a special lid with holes, and bring it to a boil again. Add salt and sugar and, stirring constantly, wait for their complete dissolution. Then turn off the heat and add table vinegar. Pour the finished marinade into jars.
5. Cover with sterilized lids, fix.

Pickled patissons with cucumbers and herbs

Greens will give a unique flavor and saturate the snack with vitamins, so you should not feel sorry for it. It is important to rinse the leaves well, sort out and discard spoiled ones.

You will need:

• Xnumx g of cucumbers;
• 700 g patissons;
• 75 g of greens (dill, parsley, horseradish and celery);
• 4 cloves of garlic;
• 40 ml of vinegar;
• 20 g of salt and sugar;
• one large bell pepper.

Preservation of cucumbers, patissons, peppers and herbs

Method of preparation:

1. Wash the greens and lay on the bottom of the jar, add garlic there.
2. Soak cucumbers, place squash for 5 minutes in boiling water, then immediately transfer to ice water until completely cooled. This will keep the flesh firm and elastic.
3. Arrange the ingredients (spices and vegetables) in jars.
4. Prepare the marinade (take 3 ml of water for a 1200-liter jar), add salt and sugar to boiling water. Boil for 3-4 minutes and add vinegar. While the marinade is being prepared, heat the water to 70 ° C in a separate saucepan.
5. Pour jars, cover and sterilize in a container with hot water, gradually bringing it to a temperature of 100 ° C.
6. After 15 minutes, remove the blanks and fix the lids on the jars.

Spicy pickled cucumbers with squash in jars with hot peppers

The recipe for squash canned with cucumbers and hot chili peppers will make an excellent savory snack. And if you add apple cider vinegar instead of ordinary vinegar, pickled vegetables will acquire a unique fruity aroma.

You will need (per liter jar):

• Xnumx g of cucumbers;
• 300 g patissons;
• 7-10 g chili (several circles);
• 1 tsp. salts;
• 1,5 tsp Sahara;
• 30 ml apple cider vinegar;
• 1 umbrella of dry dill.

Pickled cucumbers with squash and hot peppers

Method of preparation:

1. Put dill, garlic and chili in the prepared container.
2. Fill jars with vegetables, add table salt and granulated sugar.
3. Pour boiling water over, add apple cider vinegar and cover with lids.
4. Send the blanks for 15 minutes in an oven preheated to 120 ° C to be sterilized.
5. Remove and secure covers.

You can taste such a savory snack in a month.

Salad for the winter of patissons and cucumbers with onions and carrots

Young and tender specimens can be pickled whole, they have an appetizing appearance, thin skin and soft seeds. But large fruits are great for preparing various snacks, and the most popular recipe is canned squash salad with cucumbers, onions and carrots.

You will need:

• 1500 g patissons;
• Xnumx g of cucumbers;
• 500 g carrots;
• 500 g red or white onion;
• 1 a glass of vinegar;
• 0,5 cups vegetable oil;
• 2 Art. l salts;
• 1 Art. liter. sugar;
• 1 tsp ground pepper mixture.

Cucumber, squash and carrot salad

Method of preparation:

1. Grate all the ingredients, except for the onion, on a grater for cooking Korean-style carrots, put in a saucepan.
2. Cut the onion into half rings and also send to the pan.
3. Add the rest of the salad ingredients, mix and leave to marinate for 2 hours.
4. After this time, spread the salad in half-liter jars and sterilize in boiling water for 20 minutes.
5. Remove blanks from water and roll up.

Such a bright and colorful salad will be the highlight of a festive feast, especially in winter, when there are so few greens and fruits.

How to salt patissons with cucumbers, currant and cherry leaves

Currant and cherry leaves will give pickled vegetables a special flavor, keep them elastic and crispy. Pickles with squash for the winter can be cooked both in jars and in barrels, but it is important to store the workpiece in a cool and dark place.

You will need (per 1 liter jar):

• 400 g of small patissons;
• 500 g of young, medium-sized and even cucumbers;
• 1 Art. l salts;
• 1,5 Art. liter. sugar;
• 3 leaves of blackcurrant, the same number of cherry leaves;
• 1 umbrella of dry dill;
• 4 peas of black (you can take white or pink) pepper.

Pickled cucumbers with squash

Method of preparation:

1. Wash vegetables, remove stems.
2. Arrange fruit leaves, dill and pepper.
3. From above, tightly tamping, lay cucumbers and squash.
4. Pour boiling water over, leave for 3 minutes, drain, and fill again with boiling water for 7 minutes.
5. After heating the vegetables again, drain the water into the pan, add salt and sugar, and pour the jars with the finished brine for the last time.
6. Fix the lids, wrap them up and, after complete cooling, put them in the cellar.

Salted patissons prepared for the winter are no less tasty than pickled ones. In addition, they can be used as a leading ingredient for vegetable salads.

Recipe for the winter pickled cucumbers with squash and basil

Basil has a rich and self-sufficient aroma, goes well with coriander. The recipe for squash with cucumbers marinated in jars with the addition of this fragrant spice does not require sterilization of vegetables.

You will need:

• squash – 2 kg;
• cucumbers – 3 kg;
• bunch of basil;
• 2 h. l. Coriander.

For the marinade (per 1 liter of water):

• 28 g salt;
• 40 grams of sugar;
• 0,5 tsp vinegar essence.

Jars marinated squash with cucumbers

Method of preparation:

1. Arrange the prepared vegetables in jars, after laying a few sprigs of basil and coriander on the bottom.
2. Pour boiling water for 10 minutes, drain. Immediately fill again with boiling water for the same time.
3. While the vegetables are warming up, dissolve salt and sugar in a separate saucepan with boiling water, add vinegar.
4. While the vegetables have not cooled, pour the marinade and roll up the workpiece.

For pickling squash with cucumbers without sterilization for the winter, it is recommended to take jars with a capacity of 750-1000 ml.

Recipe for salting patissons with cucumbers and spices

Squash goes well not only with traditional dill and garlic, so you can safely experiment with various aromatic herbs. Once having tried this recipe, many housewives prepare a similar bright snack every year.

You will need (per liter jar):

• 400 g patissons;
• Xnumx g of cucumbers;
• one sprig of mint and parsley;
• one centimeter of horseradish root, the same amount of celery (root part);
• 4 clove of garlic;
• 5 peas of allspice.

For the marinade:

• 1 L of water;
• 1 tsp. salts;
• 0,5 tsp 70% vinegar essence.

Squash with cucumbers and spices

Method of preparation:

1. Wash and prepare cucumbers and squash for canning, bake the jars in the oven at 150 degrees.
2. Arrange spices in prepared containers, tamp vegetables on top.
3. Prepare the marinade according to the recipe, fill the jars to the neck.
4. Sterilize for 10 minutes in boiling water over low heat, roll up.

If the patissons are too large, but not overripe, they can also be used for preservation by cutting into several pieces.

Storage Rules

Pickled vegetables are successfully stored in a pantry or on a glazed balcony for a year (the temperature should be within 15-18 ° C). However, it is important that there are no heat sources nearby (for example, pipes with hot water).

In a dry, ventilated cellar or basement, preservation lasts longer and can stand without spoiling for 2 years.

An important point in the duration of storage of pickled vegetables is the complete tightness and sterility of the jars. It is the non-compliance with this rule that leads to the fact that the lids are torn off the blanks, the marinade darkens or sours.

Conclusion

Squash with cucumbers for the winter, prepared according to any recipe, will become a table decoration, because they have such an unusual shape and unusual taste. Accurately adhering to the technology of pickling or salting, as well as observing the rules of storage, you can enjoy crispy vegetables throughout the year. After all, how nice it is to crunch in the winter under a disgusting potato or pasta, a spicy pickled cucumber or a spicy, spicy squash.