Squash marinated for the winter

Patissons admire many with their unusual shape and various colors. But not every housewife knows how to properly prepare them for the winter so that they remain firm and crispy. After all, in order to get real pickled patissons for the winter, “you will lick your fingers”, you need to know a few tricks and secrets that distinguish these unusual vegetables.

How delicious it is to marinate squash for the winter

First of all, it should be understood that among the closest relatives of squash are not zucchini at all, as most gardeners think. Another name for squash is squash, which means that they are in much closer family ties with this vegetable. It is not in vain that fully ripened patissons are much more similar to pumpkins in size and hardness of their peel and are no longer suitable for consumption, except perhaps for animal feed. And for people, the most seductive are squash of very tiny sizes.

It is allowed to use for preparations and vegetables of medium size. The main thing is that the seeds have not yet fully ripened in them, then the pulp after canning will remain firm, and not lethargic.

Of course, tiny patissons, no larger than 5 cm, look very attractive in any jars, but it is not easy to get such fruits in an amount sufficient for preservation. To do this, you need to have fairly large plantations of squash plantings. Therefore, experienced gardeners and owners often go to the trick – they simultaneously use patissons of several sizes. Those that are larger are cut into halves or quarters and put them inside the cans, and on the outside they cover them with whole “kids”. It turns out both satisfying and beautiful.

In order to get crispy pickled squash for the winter in jars, there is another trick. Large vegetables should be blanched for 2-5 minutes (depending on age) in boiling water before harvesting. But the main thing – immediately after blanching, lower the pieces into very cold water. Using this technique will provide an attractive crunchiness to the future workpiece.

For many delicious recipes that use the sterilization of pickled squash for the winter, jars of vegetables should not be additionally insulated after spinning. On the contrary, it is desirable to cool them as soon as possible. In this case, canned food will be provided with high taste and organoleptic qualities.

Preparation of fruits for pickling consists only in their thorough washing and cutting out the stalks on both sides. The skin is usually not cut off, in young fruits it is still tender and thin.

The taste of the pulp itself in squash is quite neutral, in this they are more like zucchini than pumpkins. But it is this fact that allows you to actively experiment with a variety of spicy and aromatic additives in the manufacture of pickled squash. The recipes described below with photos will help you learn how to pickle squash for the winter, even without culinary experience.

Marinade for patissons per 1 liter

It is most convenient to pickle patissons in jars with a volume of 1 to 3 liters. To make it more convenient for the hostess to navigate and in the future to experiment with certain marinade additives, here is an example of the layout of all the most commonly used spices for pickling squash per 1 liter jar.

• 550-580 g patissons;
• 420-450 ml of water or marinade liquid;
• 3-4 garlic cloves;
• 2-3 sprigs of parsley;
• 1-2 sprigs with an umbrella of dill;
• 3-4 peas of allspice;
• 1 bay leaf;
• 1/3-1/4 sheet of horseradish;
• 2 leaves of cherries and black currants;
• a piece of red hot capsicum;
• 5 peas of black pepper;
• 1 Art. l salts;
• 2 Art. liter. sugar;
• ½ tsp vinegar essence.

When using containers of a different volume, the required amount of ingredients simply needs to be reduced or increased proportionally.

To begin with, it is better to stick to the classic recipe, and then, with gaining experience, gradually add one or another spice to get a variety of tastes of the workpiece.

Classic pickled squash recipe

In the classic version of marinating squash, the following ingredients are usually used:

• 1 kg of squash;
• 1 liters of purified water;
• 2-3 garlic cloves;
• 2 sprigs of dill and parsley;
• Bay leaf;
• 8 peas of black pepper and 4 allspice;
• 2 Art. l salts;
• 3-4 Art. l Sahara;
• 2-3 tbsp. l. 9% vinegar.

And the manufacturing process itself is very simple.

1. Patissons are prepared for pickling in the standard way: they are washed, cut off excess parts, and blanched if necessary.
2. Marinade is boiled from water, salt, sugar, bay leaf and peppercorns. Boil it for about 5 minutes, then pour in the vinegar.
3. Garlic and half of the required amount of greens are placed at the bottom of the pan. Then prepared patissons are laid, covering them on top with the remaining greens.

   

4. Pour in a slightly cooled marinade, close the lid and leave for several days for complete impregnation at room temperature.
5. After 2-3 days, the squash, along with the marinade, is more convenient to transfer to clean jars and store in the refrigerator.

How to marinate squash for the winter in jars

In modern cuisine, you often have to deal with blanks with hermetically sealed pickles and marinades in jars. Since not everyone will have enough space in the refrigerator to store all the canned food. There is nothing particularly difficult in this process. Pickling squash is no different from the same process for cucumbers or zucchini.

All ingredients and their proportions can be taken from a standard layout or a classic recipe.

1. Glass containers must be thoroughly washed with a soda solution and be sure to rinse well after that.
   Attention! Since jars with products already in place will be sterilized, there is no need to pre-sterilize them.
2. In each jar, spices chosen to taste are first placed at the bottom: garlic, pepper, herbs.
3. At the same time, prepare the marinade by heating water with salt and sugar in a separate saucepan.

   

4. While the marinade is being prepared, the squash fruits are placed in jars as tightly as possible, but without fanaticism. From above, it is better to cover them with some other greenery.
5. The marinade is boiled for about 5 minutes until the spices are completely dissolved, at the end vinegar is added and the patissons laid in jars are immediately poured into it.
6. The glass containers are covered with boiled metal lids, which are no longer opened during sterilization.
7. For the sterilization process, a wide flat pan is prepared. The water level in it should be such that it reaches at least the shoulders of the jar placed in it.
8. The temperature of the water in the pot should be approximately equal to the temperature of the marinade in the jar, that is, it should be quite hot.
9. Place the jars in a pot of water on any stand. Even a kitchen towel folded several times can play its role.
10. The pot is put on fire, and after boiling water in it, jars with pickled squash are sterilized for the required amount of time, depending on their volume.

For squash, it is enough to sterilize liter jars – 8-10 minutes, 2 liter jars – 15 minutes, 3 liter jars – 20 minutes.

Recipe for squash marinated for the winter with garlic

Garlic is the very necessary seasoning that is sure to be used in the manufacture of pickled squash for the winter according to any of the recipes. But for special lovers of this spicy-spicy vegetable, you can use not a few cloves, but a whole head of garlic for 1 kg of squash. The rest of the pickling process is no different from the traditional one. And pickled garlic cloves are very tasty and in themselves are an additional bonus when opening a jar with a similar preparation in winter.

How to pickle patissons for the winter in jars with cherry, horseradish and currant leaves

In general, the leaves of horseradish and fruit trees are traditionally most often used in pickling a variety of vegetables. But it is the cherry and horseradish leaves that are responsible for maintaining the crunchiness in the fruits. And blackcurrant guarantees the brine an incomparable aroma. Therefore, if the recipe for crispy pickled patissons for the winter is especially attractive, then among the spices used for pickling, you need to find a place for the leaves of these plants. Usually they are simply placed at the bottom of the jars before laying the squash, along with other herbs and spices.

Marinating squash for the winter in jars with coriander and mustard seeds

Using the same standard technology, you can get very tasty spicy pickled squash for the winter, which can rightfully be classified as “you will lick your fingers”.

From products per liter jar you will need:

• 2 medium patissons;
• 3 garlic cloves;
• 2 bud of carnation;
• 5 g coriander seeds;
• 15 seeds of cumin;
• about 10 peppercorns black pepper;
• ½ tsp mustard seeds;
• 2 laurel leaves;
• a few sprigs of parsley;
• 30 g of salt, sugar;
• 30 ml vinegar 9%.

How to pickle patissons for the winter without sterilization

There are various recipes for making pickled patissons for the winter and without sterilization. The opinions of different hostesses on this matter are rather contradictory. Some believe that it is sterilization, especially long-term, that prevents the squash from remaining hard and crispy when pickled. Others, on the contrary, do not risk doing without it, believing that in this case there is a great risk of souring or exploding cans of pickled squash.

Apparently, every housewife should take a chance and try both methods in order to draw the appropriate conclusions for themselves. Here is a recipe for pickled squash without sterilization with the addition of apples. These fruits will not only favorably affect the taste of ready-made canned food, but will also contribute to their better preservation.

You will need:

• 500 g patissons;
• Xnumx apples;
• 2 garlic cloves;
• half a small capsicum;
• several sprigs of greens (parsley, dill);
• 1 L of water;
• 60 g of salt and sugar;
• 2 tbsp. l. 9% vinegar.

Manufacture:

1. In squash, the stalks are removed, in apples – the seed chambers. Cut if necessary into 2 or 4 parts.
2. All spices, pieces of squash and apples are evenly distributed over pre-sterilized jars.
3. Heat a pot of water to a boil and fill it with the contents of all the cans almost to the very edge.

   

4. Cover with sterile metal lids and leave for some time to soak. For liter cans, this time is 5 minutes, for 3 liter cans – 15 minutes.
5. While the jars of patissons and apples are infused, the same amount of water is again brought to a boil in a separate saucepan.
6. The water is drained from the jars, using special lids with holes for convenience, and almost immediately filled with newly boiled water.
7. Leave for the same period.
   Comment! If 3-liter jars are used for preservation, then the second time they can be filled with a ready-made marinade.
8. Again, water is drained from the cans.
9. By this time, the marinade is boiled from water, sugar and salt, and vinegar is added at the end.
10. For the third time, jars of vegetables and fruits are poured with boiling marinade and instantly hermetically rolled up.
11. It is important that the lids are kept sterile at all times. To do this, a container of water should boil on the stove all the time of manufacture, in which the lids are placed between fillings.
12. When using this cooking method, jars with pickled squash can be additionally wrapped upside down for cooling.

A simple recipe for squash marinated for the winter with cucumbers without sterilization

Precisely according to the same simple technology that was described above, pickled squash is prepared along with cucumbers for the winter without sterilization. For cucumbers, this scheme is traditional, so if everything is done correctly and sterile, then you can not be afraid of the souring of the blanks. It is important to wash the vegetables very thoroughly to remove possible contaminants. Cucumbers also need to be pre-soaked in cold water for several hours.

And the components are used in the following proportions:

• 1 kg of small patissons (up to 5-7 mm in diameter);
• 3 kg of cucumbers;
• 2 heads of garlic;
• 3-4 sprigs of dill with inflorescences;
• 10 peas of sweet pepper;
• 14 peas of black pepper;
• 6 bay leaves;
• 2 L of water;
• 60 g of salt and sugar;
• 30 ml of vinegar essence.

Recipe for squash marinated without vinegar for the winter in jars

Not everyone accepts the presence of vinegar in winter preparations. Fortunately, it is quite possible to do without it, replacing it with the addition of citric acid.

You need:

• 1 kg of squash;
• 8 cloves of garlic;
• 2-3 small horseradish roots;
• 2 carrots;
• 12 cloves and the same number of black peppercorns;
• a couple of dill umbrellas;
• a few laurels;
• water;
• 2 leaves of cherry and black currant;
• 4 tsp. salts;
• 2 Art. liter. sugar;
• 2 tsp citric acid.

From this amount of products, approximately 4 half-liter jars of pickled vegetables should be obtained.

The method of preparation also does not provide for traditional sterilization.

1. The jars are washed, sterilized, half a horseradish root, a few cloves of garlic, 3 peppercorns and 3 cloves are placed in each.
2. Fill to the end with whole or cut into halves pieces of squash, cover with greens on top.
3. Fill each jar to the top with boiling water, cover with lids and let it brew for 8-10 minutes.
4. Then the water is poured into the pan, spices, currant leaves, cherries and lavrushka are added to it. Boil 5 minutes.
5. Half a small spoonful of citric acid is poured into each jar, poured with boiling marinade and twisted tightly.
6. Banks are placed upside down, insulated on all sides and waited for cooling.
7. After about 24 hours, they can be transferred to a permanent storage location.

Squash marinated for the winter in pieces

There is also a special recipe, as a result of which pickled squash is difficult to distinguish from mushrooms, such as mushrooms.

You need:

• 1,5 kg of squash;
• 2 medium carrots;
• 1 bulb;
• garlic head;
• 30 g salt;
• 90 grams of sugar;
• a pinch of ground black pepper;
• 100 ml 9% vinegar;
• 110 ml of vegetable oil;
• greens to taste and desire.

Preparation:

1. Squash is washed and cut into small pieces, carrots – into thin slices, onions – into half rings.
2. Garlic and herbs are crushed with a knife.
3. In a deep container, combine all the chopped products, add spices, vinegar and mix thoroughly.
4. Leave warm for 3-4 hours.
5. Then they are transferred to clean glass jars and sent for sterilization for at least 20 minutes.
6. Seal tightly and store.

Squash marinated with zucchini and cauliflower

This recipe – assorted pickled vegetables is usually the most popular at the holiday table, because everyone finds the most delicious in it, and the contents of the jar disappear in a matter of minutes. It is hard to imagine a better recipe that allows you to quickly and easily marinate squash.

You will need:

• 1 kg of squash;
• 700 g cauliflower;
• 500 g of young zucchini;
• 200 g carrots;
• 1 sweet pepper;
• 7-8 pieces of cherry tomatoes;
• half a hot pepper;
• 1 garlic head;
• 2 bulbs;
• 60 g salt;
• 100 grams of sugar;
• dill – to taste;
• 2 tbsp. l. vinegar;
• Xnumx buds clove;
• 5 peas of allspice.
• from 1,5 to 2 liters of water.

Preparation:

1. Cauliflower is sorted into inflorescences and blanched for 4-5 minutes in boiling water.
2. If not the youngest patissons are used, then they are cut into pieces and blanched along with cabbage.
3. Zucchini is also cut into several pieces, depending on the size.
4. Tomatoes are pricked with a toothpick.
5. Remove the core from the peppers and cut them into strips.
6. Carrots are cut into circles, onions – into rings, garlic cloves – just into halves.
7. Spices are placed at the bottom of the jars and then all the pieces of vegetables are evenly distributed.
8. The marinade is boiled in the standard way by boiling salt and sugar in water and adding vinegar at the very end.
9. Hot marinade is poured over jars of vegetables and sterilized for 15 minutes.
10. Roll up, cool and put away for winter storage.

Rules for storing pickled squash

Squash marinated in jars will be fully cooked in about a month after cooking. They must be stored in cool conditions without light. An ordinary pantry, located far from heating systems, may be suitable. Ideal for cellar or basement.

Conclusion

Pickled patissons for the winter “you will lick your fingers” can be prepared according to several recipes. After all, each family has its own taste and special preferences. But in any case, in terms of beauty and originality, little can compare with this dish.