Pickled squash: how to pickle them for the winter, recipes for crispy instant preparations, without sterilization

Which fruits to choose

For preservation, you can use both large fruits, previously peeled, whole or cut into pieces, and small ones – unpeeled and whole. If the hostess plans to make an exquisite and tasty assorted salad, we advise you to choose small fruits in the garden or market so that the product retains the special taste of fruits at the end. Before pickling, vegetables should be blanched to soften: place in boiling water for 4 minutes, then in a container with cold water. So that canned fruits do not become flabby and do not lose their taste, jars after seaming should not be insulated, but cooled sharply.

Video “Harvesting patissons with pepper for the winter”

From this video you will learn a delicious recipe for patissons with pepper for the winter.

Popular Recipes

To get a nutritious and unusual vegetable dish, it is enough to prepare the ingredients according to the recipe and follow its points. Next, we will talk about canning homemade patissons in different ways.

Crunchy

To get delicious crispy patissons, you must have the following products:

• squash – 1,3 kg;
• onion – 100 g;
• carrots – 80 g;
• Garlic – 3 cloves;
• dill and parsley – 40 g each;
• seasonings: 20 pcs. peppercorns, 2 pcs. carnations, 4 pcs. allspice, 0,3 tsp. red pepper;
• bay leaf – 2 pcs .;
• granulated sugar – 10 tsp;
• salt – 4 tsp;
• vinegar – 60 ml;
• water – 1 l.

The fruits need to be washed, the stalks and seeds removed, cut into small pieces, we advise you to remove the peel from mature ones. Onions and carrots, peeled from the top layer, are cut into rings. Greens, garlic, a handful of carrots and onions, squash and bay leaves are sent to a 3-liter jar, previously sterilized. The dish is laid out in layers, in the last you need to add cloves. Marinade (water, granulated sugar, salt) should be poured over the vegetable mixture and roll up the jars.

With tomatoes

To enjoy different types of vegetables at the same time, they can be marinated together.

For the next instant dish, you need the following products:

• small patissons – 0,5 kg;
• Bulgarian pepper – 3 pcs .;
• garlic – 3 pcs.;
• 4 pcs. small cucumbers and tomatoes;
• a bunch of parsley and dill;
• 3 leaves of cherries and currants;
• carnation flowers – 5 pcs.;
• bay leaf – 4 pcs .;
• black pepper in a pot – 6 pcs.;
• citric acid – 1 tsp;
• for the marinade: 2 tbsp. l. salt and sugar, 1 liter of water, 1 tbsp. l. vinegar.

Vegetables are washed, salt and acid are poured into jars, as well as pepper, cloves and bay leaves. Next, the patissons are placed in layers, shifting them with greens, leaves of cherries and currants. The next layer consists of the vegetables specified in the recipe. The mixture is poured with boiled water, the jar must be boiled for up to 40 minutes and sterilized. The last spoonful of vinegar is poured in, now you can roll up the lid.

With mint and herbs

If you add fragrant mint and fresh herbs to the delicacy, its taste will become even brighter.

According to the recipe, we take the following products:

• patissons – 400 g;
• 1 small bunch of greens: dill, celery and mint;
• bay leaf – 3 pcs .;
• horseradish – 1 leaf;
• black pepper peas – 5 pcs .;
• marinade needs 1 liter of plain water and 1 tsp. salt.

Pure fruits are placed in a pot of a suitable size, poured with boiled water. After 6 minutes, the squash should be cooled in a container with cold water. Do not forget to add vinegar to the boiled marinade. At the bottom of a liter jar, a part of the greens and pepper are placed, the squash and the greens that remain are sent there. After sterilization of the jars (about 20 minutes), they can be sealed tightly with lids.

In pieces

To prepare the dish, the following products are required:

• squash – 2 kg;
• onion – 6 pcs .;
• Bulgarian pepper – 12 pcs .;
• hot pepper – 4 pc.;
• basil and cloves – 12 pcs.;
• lemon – 2 pcs .;
• bay leaf – 6 pcs .;
• for the marinade: 2 tbsp. sugar, 4 tbsp. l. salt and 1 tbsp. vinegar, herbs.

The squash washed with water, along with lemon, pepper and onions, is cut into rings, hot pepper – into small pieces, squash – into cubes. A piece of lemon is placed in a 0,5 liter jar, as well as basil and parsley, peppers and onions, squash, then the vegetable mixture is poured with marinade. It is necessary to close the jars with lids and sterilize for about 10 minutes, then roll up.

Without seaming

The next cooking option will appeal to connoisseurs of natural preparations. For the dish you need the following products:

• squash – 2 kg;
• garlic – 5 teeth;
• allspice, cloves and bay leaf – 4 pcs.;
• vinegar – 60 ml;
• sugar and salt – 1 tbsp. l.

Washed patissons without tails are boiled for about 3 minutes in water that has already boiled in a separate container, then it is drained. The marinade is made in a different bowl. When the composition boils, you need to pour in the vinegar, put the pepper and cloves. Patissons are placed in jars, bay leaves, peeled and chopped garlic are sent there, dill or horseradish can be added. The workpiece is poured with marinade and closed with sterile screw caps or nylon caps.

With apples and carrots

We offer housewives to make a vitamin dish with the participation of such products:

• squash, carrots and apples – 5 pcs.;
• onion – 4 pcs .;
• dill and parsley – 1 bunch each;
• bay leaf – 4 pcs .;
• 6 garlic cloves;
• peppercorns – 8 pcs.;
• cloves – 4 pcs.;
• for the marinade you need 3 liters of water, 1 tbsp. l. vinegar, 2 large spoons of sugar and salt.

Washed vegetables and fruits should be cut into small pieces, chopped onion and garlic into slices. The brine, consisting of water, as well as herbs and spices, should not boil for more than 4 minutes. They are poured with squash, cooking lasts 3 minutes. Next, add garlic and carrots, cook the same amount, after adding apples, boil for another couple of minutes. Now the dish can be poured with hot marinade, close each jar with a tighter lid and send for storage.

No less tasty are patissons with cabbage, cucumbers and other ingredients.

To get original and fragrant preparations, the main thing is to choose not overgrown fruits for conservation, so that after seaming they remain dense and tasty.