Patisson is a vegetable plant, a kind of pumpkin, a relative of zucchini. It is not as common in garden beds as other members of this family. However, summer residents who have tried this unusual vegetable most often reserve a place in their garden for other seasons. This is an early ripening culture, the fruits can be consumed within a week from the moment of appearance. In addition, it blooms and bears fruit until frost.
In addition to external resemblance to an alien flying saucer, the patisson is interesting in that it contains a storehouse of vitamins. The taste of these vegetables is similar to zucchini, but with denser skin and tasty pulp. They are yellow, green or white.
How to choose vegetables?
When canning squash for the winter, it is important to choose the right fruits. It is recommended to take young, with thin skin, without dents and spots. It is also better to pick up fruits of small size, they will cook faster and go perfectly into the neck of the jar. The fact that the vegetable is ripe is indicated by its light green color. In addition, in young patissons, when pressed, the peel is slightly pressed through. White hard patissons are not suitable for consumption.
Preparing squash for the winter is not difficult at all, given all the recommendations. It can be a twist or you can just freeze them. In winter, you can cook various dishes with them, for example, Korean-style squash with sweet peppers.
Recipes
Patisson is popular in cooking. It can be fried, boiled, salted, stuffed, marinated, cut into salads or boiled jam and marmalade. Cookbooks and magazines for hostesses offer many recipes with squash for the most demanding taste. Patissons cooked by skillful hands are as tasty as mushrooms.
Squash can be preserved both independently, and make a "garden" - add other vegetables along with them. Before preservation, due to the dense skin, the squash must first be boiled in boiling water for 5-10 minutes.
Vegetable mix
The main question is what vegetables can be combined. There are no clear restrictions; almost any vegetable crops can be marinated together. Usually garden greens are added here - parsley and dill, as well as bay leaves, cloves, any pepper. For brine, you need to prepare 1.75 liters of water, where 1 tbsp. a spoonful of salt, 2 tbsp. spoons of granulated sugar, 2 tbsp. spoons of 9% vinegar essence.
Vegetables are recommended to pickle small size. To do this, they need to be prepared: disassemble the cauliflower into pieces, cut the white cabbage into pieces, carrots and zucchini - in circles, the squash is divided in half or into four parts. In the same way, pepper is cut, which is previously cleared of seeds. First, greens and spices are placed in jars, vegetables are placed on top. Assorted marinade is poured and sterilized for 25-30 minutes. After that, they twist and put the jars with the lid down until the workpiece cools down.
"Garden" of squash and zucchini with tomatoes
This recipe is even for novice housewives. Prepare a kilogram of tomatoes, a kilogram of squash and zucchini. To prepare the marinade, you need a liter of water, where 200 ml of fruit vinegar, 200 grams of honey and the same amount of granulated sugar are dissolved. Small squash, zucchini and tomatoes are tightly packed into a jar. First, the skin of the tomatoes must be carefully pierced. Assorted marinade is poured and sent for pasteurization. Roll up, put away for storage.
in salt form
For pickles, it is advised to take vegetables of the same size so that the salt is evenly distributed. For salting 2 kg of squash, you need to add 1 clove of garlic, dill, cherry leaves, black pepper, a couple of horseradish leaves. Vegetables need to be boiled first. First, spices are lowered into the dishes for harvesting, squash is tightly packed on top. For brine, 60 grams of salt is added to 1.5 liters of water. Squash is poured with marinade and left in a dark room for three days. Then the brine is drained, boiled and again returned to the vegetables. Roll up and clean up.
Pickled with apple and carrot
To surprise guests or diversify the festive table, you can pickle squash with carrots and apples. Apples go well with vegetables, and besides, they have a lot of vitamins. This recipe is original, but very easy to perform.
3 liters of water, 5 patissons, 5 carrots, 4 onions, 4 apples must be prepared in advance. In addition to vegetables, you will also need 4 bay leaves, 8 peppercorns, dill, parsley, 4 pcs. cloves, 6 garlic cloves. The marinade will take 3 tbsp. spoons of sugar, 2 tbsp. spoons of salt, 1 tbsp. spoon of 70% vinegar. Vegetables must be washed and cut. Apples can be divided into parts, carrots can be cut into cubes or circles, onions can be cut into slices.
First, prepare the marinade. Seasonings are sent to boiling water, where they are 3-4 minutes. The resulting brine is placed in a separate bowl, squash is added, boiled. After 3 minutes, carrots and garlic are laid, after another 3 minutes - apples, which need to be boiled for no more than 2 minutes.
While the vegetables are cooking, sterilize the jars well. The easiest way is vinegar treatment. Cooked vegetables and apples are laid out, poured with marinade. Wrap tightly and leave to cool.
Caviar "Lick your fingers"
It turns out much more tender than from zucchini and is not inferior in taste at all. This recipe will require 3 kg of squash, 2 kg of tomatoes, 1 kg of onions, 5 carrots, 2 tbsp. tablespoons of salt and apple cider vinegar, a glass of sugar and sunflower oil. Squash is cut into small pieces, carrots are rubbed on a grater, onions are cut into cubes, tomatoes are sliced. Patissons are fried in vegetable oil for 5 minutes, then onions and carrots are added to them. Vegetables are fried for 10 minutes with constant stirring, then tomatoes are placed here, and the vegetables are stewed for another 10 minutes. Then grind the mass with a blender.
The resulting puree is transferred to a separate container, vinegar, salt, sugar are added. All ingredients are simmered over low heat for another half an hour. Ready caviar is laid out in a sterilized dish, covered with a lid and simmered for about 20 minutes in a water bath. After that, the lids are tightly twisted.
Marinated crispy patissons
Before cooking, they must be washed, dried and the stalks removed. For blanks, young patissons of the order of 4-5 cm in length are chosen so that they can be freely placed in the neck of the jar. First, they are boiled for 5 minutes in boiling water with the addition of salt. Then seasonings are put into sterilized jars: dill, celery, tarragon, currant leaves, followed by squash.
All this is poured with hot brine. For him, you need to prepare 1 liter of water, 2.5 tbsp. spoons of salt, 1 tbsp. a spoonful of sugar, 2-3 tablespoons of 3% vinegar, pepper, cloves to taste. After boiling, vinegar is poured into the marinade. The jars are covered with lids, put in a container filled with hot water, wait until it boils, take it out and roll it up.
In a spicy marinade
Fans of spicy will love marinated squash with a spicy note of red pepper. Dill, currant leaves and horseradish leaves are placed in a sterilized half-liter jar. Then add a clove of garlic, a teaspoon of salt, red pepper to taste, 50 ml of apple cider vinegar. Squash is neatly placed on top. Everything is poured with boiling water and sterilized under a closed lid. Then rolled up and sent to storage.
with cucumbers
Combining squash and cucumbers in one jar is a great idea. This neighborhood has a sweetish taste. Vegetables are taken in equal parts, for example, per kilogram. Vegetables must be washed and prepared for preservation. For a liter of water you need 2 tbsp. spoons of granulated sugar and 1.5 tbsp. spoons of salt. Boil until completely dissolved, add 0.5 teaspoon of vinegar.
Spices are laid at the bottom of the sterilized dishes: 6 garlic cloves, 3 bay leaves, 6 pieces of allspice, cherry and currant leaves, dill, parsley. Cucumbers and squash are placed on top, poured with cooked marinade. Then it is necessary to sterilize for 10 minutes and twist.
With zucchini
For a 1.5-liter jar, you need 0.5 zucchini and the same number of squash. In addition, carrots, onions, sweet peppers are added. A couple of dill umbrellas, 3 garlic cloves, a couple of cherry leaves are laid out in a jar. Carrots and zucchini are cut into rings, pepper - into 4 parts. Patissons are also added here. Small ones are whole, large ones are cut into pieces.
For the marinade: per liter of water you need 70 grams of salt, 3 tbsp. spoons of granulated sugar, 70 grams of acetic acid, a few peppercorns, bay leaf. Vegetables are poured with marinade, covered with lids and sent for sterilization for 30 minutes. After that, the banks must be rolled up and left upside down for a day.
With mint
There is no sugar in this simple recipe, it is replaced by peppermint, which will give the squash a unique taste. To prepare the marinade, 10 grams of salt, 3 grams of 70% vinegar essence are added to 1 liter of cold water. All contents are brought to a boil. Small fruits are washed, blanched for 5-7 minutes and sent to cool.
The bottom of the jar is lined with leaves of horseradish, celery, dill, fresh mint, bay leaf, peppercorns are added. Then vegetables are added here. They are covered with greens, poured with marinade, sterilized for 10-20 minutes.
A quick way to marinate
Vegetables are well washed, spices are laid out in a jar - salt, pepper, citric acid, bay leaf, cloves. Then patissons are sent there, between which it is necessary to place currant and cherry leaves, as well as parsley and dill. The fruits are poured with boiling water, after which the container is placed in a container with water and sterilized for 30-40 minutes. The final touch is vinegar, one spoon is added at the very end. After that, the workpiece is closed with a lid, cooled and sent for storage.
With lemon and herbs
For 1 kilogram of squash, half a glass of table vinegar, half a glass of boiled water, one third of the same capacity of chopped shallots are taken. You also need to add one 1 tbsp. a spoonful of spices - salt, granulated sugar, several pots of black pepper. Then half a 1 teaspoon of red pepper is poured, one 1 teaspoon of coriander and mustard each, 3 cloves of garlic, a bay leaf, a few sprigs of tarragon, a pair of green onion feathers, 4 lemon cloves are laid.
Vinegar is poured into the water, the indicated spices are added. The contents must be brought to the appearance of bubbles, dissolving salt and sugar. Vegetables prepared for pickling are divided into two parts. One of them is put into the jar first, then tarragon, onion and lemon are added. Squash is again laid out on top, everything is poured with hot marinade. Regardless of where canned patissons are stored, they will be ready in a month. You can taste it without waiting for winter.
For those who first encounter patisson, advice from experienced housewives will be needed:
- squash is consumed unripe, its taste is more delicate;
- it is better to give preference to small fruits;
- so that the squash crunches after canning, blanching is carried out;
- to preserve the color after boiling, the vegetable is dipped in cold water;
- it is not necessary to remove the skin for preservation;
- can be closed in jars with a metal or nylon lid;
- at room temperature, this vegetable is stored for up to two days, in the refrigerator it can lie for up to 5 days;
- most squash recipes are suitable for squash;
- after twisting, blanks cannot be wrapped; in heat, the fruits become flabby and lose their taste.
Squash is shown to people with hypertension, anemia, kidney disease, and is useful for obesity. Thanks to the proteins in its composition, patisson has a great effect on the digestive tract, liver, eyesight, improves immunity, and lowers cholesterol. Squash seeds do not allow to exceed the number of salts in the body and even relieve gout.
Squash in any form is contraindicated in case of violations of the digestive tract, use with caution at reduced pressure. The minimum use of patisons is recommended for people with diseases of the kidneys and gallbladder. because some varieties contain oxalates, which can promote stone formation. A canned vegetable is contraindicated for people with pancreatic problems, kidney problems, diabetes mellitus and is not recommended for young children.
Fans of these vegetables buy seeds for the upcoming season at the end of winter in order to have time to choose suitable varieties of different shapes, colors and ripening dates.
Note: early varieties will please the harvest in 40-50 days from the moment of germination, and later - after 60-70 days, they are just beginning to set fruits.
For information on how to preserve squash, see the following video.
Patissons have a brighter taste compared to zucchini, and the amount of vitamins and mineral compounds in this product is in the lead. Small representatives of the pumpkin family are often preserved according to the main recipes that have passed from generation to generation, and eventually got to our article.
Pickled patissons can be made in a variety of ways and with the addition of a variety of ingredients that, together with the main ingredient, can create a great end result.
Benefits of the main component
In the pulp of this fruit, you can find such useful mineral compounds as titanium, calcium, copper, phosphorus and potassium. We must not forget about ascorbic acid, which has a positive effect on the protective functions of the body, and beta-keratin can prevent the occurrence of atherosclerosis and the development of malignant cells in the body.
In addition, this product is popular with people who are losing weight during a diet due to its low calorie content: one hundred grams of the product contains only two hundred kilocalories.
Vegetable juice acts as an antioxidant, which has a positive effect on the state of the gastrointestinal tract, helps strengthen the nervous system and has a beneficial effect on the sharpness of the visual apparatus.
In addition, juice can speed up metabolic processes, improve the condition of the liver and kidneys, and also helps to eliminate cholesterol, which is important in the fight against atherosclerosis.
In this regard, there are a lot of recipes for pickled squash for the winter, as a result of which the blanks retain their beneficial properties and great taste.
Recipe for crispy pickled squash for the winter
Such a preparation for the winter has a wonderful taste and aroma, and if you purchase yellow vegetables, the preparation will delight not only with taste, but also with a beautiful appearance.
Of course, you can choose vegetables of a different shade - it will not be displayed on the taste.
In addition to the three representatives of the pumpkin family, you need to prepare the following list of ingredients:
- Two garlic cloves;
- Two leaves of a cherry or currant tree;
- Horseradish - two leaves;
- Four branches of flowering dill;
- Mustard - a spoon;
- Half a spoonful of coriander seeds;
- Black pepper;
- Vinegar and granulated sugar for marinade.
Pickled patissons for the winter - you will lick your fingers! Step by step cooking algorithm:
- Rinse the main component, cut off the tails and grind it into six particles.
- Place the leaves on the bottom of the glass container and add the necessary spices.
- Place dill sprigs and garlic in a container.
- Then the squash should be sent to the container, and then horseradish and dill.
- After that, you need to boil a liter of water and pour it into a jar.
- After fifteen minutes, you need to drain the water from the jar back into the pan and boil it. Then you need to pour granulated sugar into the mixture and salt.
- Now the jars can be closed with lids and turned upside down. Further, the product can be placed on the shelves of a pantry cabinet or cellar.
Marinated patissons for the winter without sterilization: a simple recipe
The product without the need to sterilize the jar can be prepared without much difficulty, and the final product can become a decoration for any festive table and attract the attention of gourmets.
So, to create a spicy billet, you need to purchase 570 grams of young squash and components such as:
- Four cloves of garlic;
- Bay leaf;
- Eight peas of white pepper;
- One and a half tablespoons of vinegar;
- Cumin in grains;
- Star anise - two flowers.
Algorithm for cooking pickled squash:
- The main ingredient must be washed, cleaned of excess components and poured over with boiling water for up to five minutes.
- On the bottom of the glass container you need to put horseradish leaves, seasonings, and place the chopped vegetable on top.
- Next, you need to pour granulated sugar into the container, pour vinegar and salt the mixture.
- On top of the ingredients prepared in the jar, you need to pour boiling water.
- Next, cover the container with a lid and turn the jar upside down.
Cucumber fermentation: a simple and tasty recipe
A spicy appetizer for fish and meat dishes can show off on your holiday table if you make some effort. As a result, the fermentation process should be carried out for about a week, and the workpiece can be stored in a cool place for about a year.
As a result, you need to purchase the following products:
- Two hundred grams of the main component;
- Half a kilo of cucumbers;
- garlic head;
- A bunch of greens;
- Hot pepper.
- Salt - 4 tablespoons.
The algorithm for creating pickled squash for the winter:
On the bottom of a glass container, you need to place a couple of leaves of currants, cherries, dill and horseradish.
Wash and clean the vegetable, fill the jars with it.
Pour the marinade over the prepared ingredients.
After three days, drain the marinade, pass through a gauze filter and boil it again.
Rinse the ingredients from the glass container, and then refill with the solution.
Repeat this step again, and only then roll up the jars.
Preparation with cucumbers and tomatoes: vegetable mix in one jar!
Recipes for crispy pickled squash for the winter often contain various vegetables, in addition to the main component. Thus, in a duet with a representative of the pumpkin family, tomatoes, cabbage, cucumbers and other vegetables can perform.
One of the most popular vegetable preparation recipes includes the following components:
- 1300 grams of the main vegetable;
- A little less than three kilograms of cucumbers and tomatoes;
- Bay leaf;
- Peppercorns;
- A glass of vinegar;
- Salt and granulated sugar.
Let's start the culinary process:
Small patissons need to be washed and cleaned of tails, the same must be done with other vegetables.
Next, you need to cut the components, lay them out in layers on the bottom of the jar, and pour boiled water on top.
Boiling water must be poured out, and instead, pour vegetables with marinade and leave the jar in its current position.
For fifteen minutes, the marinade must be left on fire for sterilization.
Delicious and spicy lecho sauce
An amazing lecho sauce can be made with the addition of squash of varying degrees of maturity, and a combination of other ingredients, such as:
- Two kilograms of tomatoes;
- One and a half kilograms of the main component;
- One hundred ml of apple cider vinegar;
- A glass of refined oil;
- One hundred grams of granulated sugar;
- Two spoons of salt.
How to pickle patissons for the winter: a simple algorithm:
Pass the tomatoes through a meat grinder so that they acquire the consistency of mashed potatoes.
Next, clean the sweet pepper from the seeds and chop it in the form of straws.
Peel the pumpkin representative from the skin, cut it into two parts, and then chop it into cubes.
Pour the tomato sauce into the saucepan. After it starts to boil, add some spices and basil, then pour in the oil.
After twenty minutes of active heat treatment, pour vinegar into the substance.
Glass jars with lecho sauce should be sterilized for twenty minutes, and then closed with a lid and stored in a cool place.
Onion salad with squash
The following recipe for pickled squash for the winter allows you to make a delicious preparation from the main component, which has a mild, unobtrusive taste and a spicy marinade with spicy notes and a rich aroma.
To prepare a delicious preservation, you need to purchase the following components in the store:
- Young vegetable - 2 kilograms;
- Four large bulbs;
- A bunch of greens;
- Half a glass of vegetable oil;
- One hundred grams of vinegar.
How to pickle patissons for the winter: a step-by-step method:
- Mix together the chopped onion and the main component of the winter harvest.
- Create a marinade from the rest of the ingredients.
- Store vegetables in the marinade for three hours.
- After this time, transfer the mixture to jars.
- Engage in the sterilization process for twenty minutes.
Squash like pickled mushrooms
There is a recipe for preparing squash in such a way that the final product resembles pickled milk mushrooms in taste and texture. To do this, it is important to purchase one and a half kilograms of unripe representatives of the pumpkin family at the grocery store.
In addition, get:
- Two medium sized carrots;
- garlic head;
- Half a spoonful of vegetable oil;
- Vinegar.
Let's make the most delicious preservation for the winter season:
Cut the main vegetable along with the peeled carrot into slices.
Chop greens and garlic heads.
Stir the chopped ingredients along with the spices and vinegar.
Within three hours, the contents of a deep container should be marinated.
After this time, the mixture can be distributed among the jars and the jars can be rolled up with lids.
Turn the glass containers upside down, and then store the preservation on the shelves of the pantry or cellar.
Pickled squash with zucchini
A duet of two representatives of the pumpkin family in one dish will please every lover of delicious food. Despite the similarity of these two products, they differ from each other due to certain flavor notes, and the remaining components contribute to the addition of the overall composition.
To create this type of preservation, you will need ten kilograms of the above vegetables and other ingredients as a supplement:
- Two hundred grams of dill;
- Tarragon and horseradish leaves - one hundred grams each;
- Cherry tree leaves;
- Vinegar 9%.
Step-by-step recipe for pickled squash for the winter with zucchini:
- Wash the prepared vegetables and poke a few holes in them with a fork. Then place the vegetables in a jar, after cutting off the tops.
- Between these products you need to fit all the other ingredients.
- Pour boiling water over the vegetables several times, leaving it in the container for 3-4 minutes.
- Pour the contents of the glass container with the marinade prepared from vinegar, granulated sugar and salt.
- Close jars with lids.
Harvesting for the winter: squash with cabbage
In the cold season, our body removes all the vitamins from its reserves in order to withstand the onset of cold weather. A person can help his body replenish the reserve of nutrients by eating healthy food.
In this case, this preparation can serve as an excellent source of vitamins, and excellent taste characteristics will help make this dish a decoration of your table.
In addition to the main components, you need to purchase:
- Sunflower oil;
- Vinegar;
- Salt and granulated sugar.
Let's start making pickled squash for the winter - you will lick your fingers!
- The main ingredients must be thoroughly washed under running water.
- Cut the vegetables into strips and pour boiling water over them for five minutes.
- Make a marinade from the rest of the ingredients in this recipe.
- Pour vegetable straws with cold water, put it in jars.
- Pour hot marinade over vegetables and sterilize.
- Next, proceed to roll up the cans. Store the final product in a cool place.
Product storage rules
Young fruits that have not been damaged can be stored on the bottom shelf of the refrigerator or pantry for ten days. If the skin of the vegetable has been damaged, harmful products will enter the pulp and cause rotting processes.
Frozen squash cubes can be stored in their position without defrosting for more than a year. Dried vegetables can be stored for quite a long time in a dry, dark place. If these parameters are not observed, the vegetable will begin to rot, and its taste and aroma will noticeably deteriorate.
Preservation from this product, placed in pre-sterilized jars, can be stored on the shelves of the cellar or pantry for one year. However, given the excellent taste of these products, it can be argued that the number of such blanks on your shelves will decrease much earlier.
Salted or pickled squash for the winter - for many people, salivation increases with these words. How to properly salt patissons for the winter - you will need knowledge of recipes from experienced housewives, recommendations and step-by-step instructions for preparing preservation. Properly and qualitatively prepared dishes will win a place on the festive table forever.
Beginners often ask: is it necessary to soak the squash before salting - the answer is simple: no, they are already soaked for a long period in brine.
To make cold snacks tasty, with a crispy crust, following several rules of the preparatory stage will help:
- for cooking, it is recommended to use only slightly small, unripe vegetables. Large, mature patissons are used in salads with many types of vegetables or marinated, but for this you will have to cut them in half, remove the seeds and cut into pieces. Overripe "bombs" are used to make jams, jams;
- before processing, the young and tender skin is not cleaned. Different colors of the peel and pulp give the pickle additional attractiveness;
- unpeeled vegetables will need to be washed thoroughly using a brush or household sponge with a rough surface. The only way it turns out is to remove all the dirt and earth;
- cutting off the stalks, try to cut the pulp as little as possible. The maximum circle size is 20-30 millimeters. To do this, you have to lift the hat, lift it up and cut off a minimum of skin;
- having blanched all parts before harvesting for 6-8 minutes, they get a crisp. So that the color does not change, zucchini and other vegetables are cooled in chilled water after blanching.
Important! Regardless of the recipes and cooking methods, in order for the pickles to turn out tasty, it is recommended to cover the bottom of the containers with a layer of spices. To do this, you can use the foliage of blackcurrant varieties, whole cloves of garlic, roots and horseradish leaves.
These rules must be observed, regardless of the method of canning squash.
We prepare patissons for the winter
Cooks and housewives use a number of different recipes for harvesting squash for the winter.
The classic recipe for harvesting patissons
A simple but very tasty recipe. For cooking you will need:
- medium-sized unripe vegetables - 2 kilograms;
- purified water - 1.5 liters;
- garlic - 1 medium-sized head;
- salt - to taste;
- horseradish, medium-sized leaves - 3-4 pieces;
- allspice peas - 6-7 pieces;
- fresh dill with seeds - 100 grams.
- squash is boiled in salted water for 6-8 minutes, folded into a colander and placed over a saucepan to drain the liquid;
- garlic cloves are peeled, dill is washed under a tap, laid out on a towel or paper towel to dry;
- glass jars are sterilized in a water bath for 20-30 minutes;
- horseradish leaves are not crushed, they are laid on the bottom of the jar together with peeled garlic, dill, pepper;
- sliced patissons are tightly laid out on top of a layer of spices, thus completely filling the jar;
- the pan is filled with the entire volume of purified water, coarse salt is dissolved to taste. On medium heat, bring the brine to a boil, completely fill the entire remaining volume of the jar;
- loosely close the neck with a plastic lid or gauze and leave for 72 hours to soure in a warm, dark place;
- then the liquid is poured into a metal container, the brine is simmered over low heat for 3-5 minutes;
- the prepared boiling liquid is poured into jars (the brine layer should be flush with the neck) and hermetically sealed with a lid. You can use plastic lids. Then the snack is placed in the refrigerator, but this method is only suitable for quickly eating pickles.
Salted squash rings
- squash - 5 kilograms;
- cucumbers - 2.5 kilograms;
- medium-sized garlic cloves - 16-18 pieces;
- 1 hot capsicum for each jar;
- garden greens - 200 grams;
- purified water;
- calcined salt - 400 grams.
Cooking steps:
- Vegetables are washed under running water, removing dirt and earth residues from hard-to-reach places. Patissons are dipped in a container of boiling water for 3-5 minutes, cut into rings up to 15-20 millimeters thick, laid out on a towel to dry.
- Banks are sterilized in a water bath.
- The bottoms of all cylinders are covered with a layer of spices, using peeled garlic, chopped dill and parsley, pour 1 tablespoon of salt and aromatic peppercorns.
- Squash with vegetables is evenly laid almost to the top of the cans.
- A brine is prepared in a saucepan with water, salt is added to taste, brought to a boil, stirred so that the salt is completely dissolved, and all cylinders are filled with it. Cover with gauze and set aside for 48 hours.
- Drain the brine from the jars into a saucepan, bring to a boil and pour into jars for 3-5 minutes. The operation is repeated 2 more times.
- Banks are hermetically sealed with metal lids. If you plan to use the product quickly, the cylinders are closed with nylon lids and put in the refrigerator or lowered into a cool cellar.
Squash in liter jars
For packaging in liter jars, small-sized vegetables are used, cut into circles or slices. You can use medium-sized zucchini, but for them you will need to cut the vegetables into small pieces or pack them in large bottles or barrels. Before cutting, the vegetables are blanched in boiling water, then dipped in chilled water.
Such patissons are easier to cut into pieces, their flesh becomes elastic and dense.
All other work is carried out in the same way as with the previous recipe, the sizes of the slices and the volume of the cans differ.
Recipe with apples
This type of pickles is great for a festive table as a cold appetizer with a unique taste. Ingredients:
- squash;
- apples;
- leaves of blackcurrant, horseradish, cherry and lemongrass - 5 pieces each per 1 jar;
- water - 1 liter;
- granulated sugar - 30-40 grams;
- rye flour - 10 grams.
Cooking:
- apples and small vegetables are thoroughly washed under running water, cleaning off all the dirt;
- the whole set of spices is placed on the bottom of the jars and the jar is tightly filled, alternating layers of squash and apples;
- water is poured into a saucepan, salt is stirred and brought to a boil;
- the brine is poured into containers or into a large barrel. A load is placed on top, and the containers are removed into the cellar with cool air. Here, snacks are freely stored all winter. You will need to remove the foam and drain the excess brine.
Cinnamon
This spice gives the product an unusual taste, but it is first recommended to try it from friends or buy it on the market. Snack for an amateur. For its preparation prepare:
- vegetables - 1 kilogram;
- hot allspice peas - 10-12 pieces;
- parsley and dill - 50 grams;
- fresh horseradish root - 70-80 grams;
- cinnamon - ½ sticks;
- garlic - 5 cloves per 1 jar;
- water - 1 liter;
- coarse salt - 80-90 grams.
Cooking does not take much time:
- small-sized vegetables, after washing and removing the tail, are pierced with a wooden twig or knitting needle in several places over the entire surface of the vegetables;
- whole small vegetables are laid out in jars, each layer is sprinkled with chopped herbs, pepper, chopped horseradish root and cinnamon;
- prepared brine is poured into the cylinder, then it is drained, brought to a boil, and after pouring, the jars are closed with lids.
Without sterilization
This recipe allows you to prepare an appetizer with a unique, slightly sour, taste and aroma of spices. You will need:
- vegetables - 10 kilograms;
- bitter capsicum - 10 pieces;
- dill greens with seeds - 500 grams;
- cherry and blackcurrant leaves - 10 pieces each;
- chopped fresh horseradish root;
- purified water - 10 liters;
- salt to taste.
For cooking:
- choose small, slightly unripe vegetables with dense pulp and tender skin. The stalks are removed from them, pierced with a knitting needle in several places;
- squash is laid out in layers, alternating them with spices and spices.
The rest of the work cycle is carried out according to the classical scheme. You can prepare pickles for the winter in a barrel. The brine is poured into the filled barrel through the opening of the lid. The container is installed in a cool place. Pickles can be stored here during the entire cold period.
Squash like mushrooms
These vegetables have their own unique taste, which allows them to “disguise” them as pickled mushrooms. Such blanks are obtained with a delicate and unique taste of salted nigella. For cooking you will need:
- patissons - 1500 grams;
- carrots - 2 pieces, medium in size;
- large head of garlic - 1 piece;
- granulated sugar - ½ cup;
- salt - to taste;
- hot ground pepper - to taste;
- vegetable oil - ½ cup;
- 9% table vinegar - 100 grams;
- parsley, dill.
Cooking steps:
- carrots and squash are cut into small squares;
- greens are finely chopped;
- combine and stir all the ingredients and pour vinegar into the pan;
- leave to marinate for 2-3 hours;
- spread the mixture evenly over prepared jars and sterilize the product in a water bath for 15-20 minutes;
- hot jars are rolled up with metal lids and wrapped in a blanket until completely cooled.
Squash in tomato
This recipe will be a decoration for everyday and festive table. For cooking, prepare and wash 3500 grams of small squash, remove the petiole and cut into 4 parts. Prepare the marinade in a separate saucepan. To do this, pour 200 grams of vegetable oil, tomato juice and 100 grams of 9% table vinegar.
Then pour in ½ cup sugar and ¼ cup minced garlic. Add common salt to taste.
Vegetables are added to the boiling marinade and boiled over low heat for 15-20 minutes. Then the product is laid out in sterilized jars, rolled up with lids and wrapped in a blanket.
Recipe for lightly salted squash in a saucepan
Prepare a set of ingredients:
- small patissons - 2 kilograms;
- medium-sized horseradish leaves - 4 pieces;
- medium-sized peeled garlic cloves - 4 pieces;
- fresh pod of hot pepper;
- garden greens to taste.
Cooking steps:
- Tails are removed, all herbs and spices are finely chopped. Greens, garlic and horseradish root are added according to an individual recipe and taste.
- Prepare a brine using 1 liter of water 40 grams of salt.
- Boiling water is slightly cooled and poured into containers with vegetables and spices.
- From above, the patissons are covered with horseradish leaves, the jars are loosely covered with lids for souring vegetables. The finished product is stored either in the refrigerator or in the cellar.
Salted patissons in a bag
Knowing this recipe will help you get tasty and healthy instant vegetables. It is quite simple:
- small patissons are cleaned of the tail, washed thoroughly under running water. If medium vegetables are used, they are cut into several pieces;
- vegetables and chopped greens are placed in a regular plastic bag, the mixture is covered with salt and, for mixing, is sharply turned over and shaken several times;
- after a 4-hour stay of the closed package at room temperature, the patissons are ready for use.
Crispy marinated with pepper
The preparation of this type of preparation for the winter is carried out in a short time and does not require much experience in preparing culinary delights:
- 6 pieces of onion, sweet bell pepper and 1 ripe lemon cut into thin rings;
- crush 1 piece of hot pepper;
- parsley, celery, basil are placed at the bottom of the jar - if desired. If these spices do not add flavor to the product, they can be easily discarded;
- stack hot pepper rings, a few lemon slices, onion rings, a layer of squash, then a few leaves of fragrant laurel. All banks are laid out in this order;
- in parallel prepare the marinade. To do this, add 4 teaspoons of coarse salt, 200 grams of granulated sugar and a 100-gram stack of 9% table vinegar to a liter of water;
- boiled brine is poured into jars and loosely covered with a metal lid;
- jars are placed in a water bath and sterilized for 12-15 minutes, then tightly closed with lids and set to cool upside down under a blanket.
Pickled squash for the winter in slices
Marinate fresh vegetables in slices according to a specific recipe:
- finely chopped parsley and dill, a piece of hot chili pepper, a few peas of allspice and 3-4 cloves of garlic are placed at the bottom of the jars;
- if small patissons are used, they, after washing from dirt and earth, are laid whole. Medium-sized vegetables are cut into circles, and then into 4 more parts;
- put a pot with plenty of water on the fire and bring it to a boil; poured into banks;
- after the water has cooled down a bit, it is poured into a separate pan and salt and sugar are added to the water at the rate - for 1 liter of water you will need to add 2-3 tablespoons of coarse salt and 1 tablespoon of granulated sugar;
- the marinade is brought to a boil and poured into jars with vegetables and spices;
- the containers are sterilized in a water bath for 10-15 minutes, then 1 tablespoon of 9% table vinegar is poured into each, and the jars are rolled up with steel lids.
Squash with eggplant
Here is a recipe for a delicious salad - snacks using these delicious vegetables with carrots, tomatoes and vegetable oil. All operations are performed according to a certain scheme:
- Peel the necessary vegetables and wash the entire set of ingredients under running water:
- squash - 2500 grams;
- eggplant - 2500 grams;
- carrot - 500 grams;
- Bulgarian sweet pepper - 500 grams;
- 1 medium sized hot pepper;
- onion - 500 grams;
- tomatoes - 500 grams;
- garlic cloves - 20-25 pieces.
- Squash, eggplant and carrots are cut into small squares, onions - into thin rings. Small bell peppers are not cut, only the tail is removed. Tomatoes are crushed, they are necessary for the preparation of a tomato, in which vegetables are marinated.
- Layers fill a large saucepan with vegetables and add 200 grams of vegetable oil and granulated sugar and 100 grams of table salt.
- The salad is brought to a boil and simmered over low heat for 60 minutes until the vegetables are soft, with tender flesh.
- Garlic is added 10 minutes before the salad is laid out in sterilized jars.
- Banks are hermetically sealed with screw caps or rolled up with special machines. Inverted, they are wrapped in a blanket or blanket and left to cool gradually.
vegetable recipe with tomatoes
Culinary experts recommend tasty cooking patissons with tomatoes for the winter. Such a vegetable platter will look beautiful on a festive winter table. The taste of ripe tomatoes complements the taste sensations from patissons, bell peppers and makes the dish unforgettable and popular with housewives.
To prepare 1 serving you will need:
- wash 4-5 medium-sized ripe tomatoes, carefully cut out the tough cores at the top of the vegetables;
- small patissons - 3-4 pieces - are thoroughly washed under running water, carefully cut off the top with a tail. Now the vegetables are dipped for 10 minutes in boiling water and immediately after that - in chilled water;
- jars are thoroughly washed and calcined in the oven or sterilized in a water bath;
- the bottom of the jars is filled with spices to taste. Many housewives add a few cloves to the traditional dill, black peppercorns. But this is an amateur. Be sure to use citric acid (on the tip of a knife), 2 bay leaves, 3-4 medium-sized garlic cloves;
- after the spices, a layer of cucumbers is laid, then - cubes of patissons, tomatoes and a small pod of hot pepper. From above, this pyramid is covered with blackcurrant leaves;
- to prepare the brine, we prepare the mixture based on 1 liter of water - 40-60 grams of granulated sugar and salt. The brine is brought to a boil, removed from heat and poured over 1 tablespoon of 9% vinegar;
- hot water is poured into jars and sterilized in a water bath for 10-15 minutes. After that, the jars are rolled up with sterilized lids.
Important! All of the listed recipes for pickles require simple recommendations for preserving preservation.
Preservation storage rules
The winter pickling, hermetically sealed with metal lids, is freely stored at room conditions; there are no special requirements for its storage. The only thing you should pay attention to is the shelf life of homemade products.
Important! Homemade squash pickles are not recommended to be stored for more than 24 months.
It is better to open jars that have stood for so long, send their contents to a bucket, and during the next season of harvesting, prepare and close salted or pickled vegetables according to a new recipe. Storage in a basement or cellar is required to reduce the risk of food fermentation and unplanned explosion of cans during the warm season.
It is not recommended to place jars near microwaves, heaters, stoves, and even near a refrigerator - working equipment raises the temperature near the place of its installation. Even if all microbes are destroyed during sterilization, no one guarantees that chemical processes will not start in the heated space.
Be sure to keep pickles and pickled vegetables in wooden barrels, glass or stainless steel large cylinders in a cool or cold place.
Such home-made products are under oppression and simply covered with a lid. Periodically, you will need to rinse the napkin laid on the vegetables and remove excess water. At the first sign of fermentation or the appearance of mold, it is better to throw away the products - this way you can avoid the disease of botulism.
Conclusion
Squash, zucchini are vegetables that allow you to cook several delicious types of pickles for the whole winter without much time and effort. There are many recipes, the hostess will be able to choose the ones that suit her taste for her family, and every year delight loved ones with delicious patissons with a crispy skin and tender and juicy pulp.
Quite unusual-looking patissons occupy by no means the last place among vegetables in amateur gardens. These vegetables are useful no less than others. They contain such vitamins and macronutrients as A, C, B1, B2, PP, iron, potassium, sodium, zinc, lutein, etc. But the most popular beneficial property of patissons is their low calorie content. 100 gr. The product contains only 19 kcal. However, due to the high content of fiber and carbohydrates, they are very nutritious.
Due to their unusual shape, squash has always attracted attention on any table, so delicious pickled squash for the winter will be very healthy and tasty. Consider several options for squash marinade recipes.
This is a very simple cooking recipe. Greens can be found in any garden. Even if there are no spices, they can be easily replaced with others, or removed altogether. It all depends on your taste. The recipe does not add sugar, it is replaced by peppermint, which, in addition to a sweetish aftertaste, adds spice and sophistication to the dish. Both children and adults will be happy with the unusual salting.
Required products:
- fresh squash, young - 300-400 gr.;
- water - 1 liter;
- salt - 1 spoon (tea);
- 1 horseradish leaf;
- a bunch of celery leaves;
- a bunch of mint;
- a bunch of dill;
- 3 bay leaves;
- peppercorns - 5 peas.
Pickling patissons for the winter recipes:
- My young patissons, and place in a separate pan.
- Boil water and pour over vegetables. We leave everything for 6 minutes.
- After 6 minutes, dip the squash in cold water, let cool.
- Prepare the brine: pour water and add all the herbs and salt to it. We begin to boil the marinade. As soon as the water boils, add vinegar and immediately remove from the stove.
- We take a liter jar. We lay part of the greens at the bottom, add pepper.
- We cut the patissons (if they are large), or lay them whole if they are very small. Lay the rest of the greens on top.
- We put the jar to sterilize. To do this, we collect water in a saucepan, lower the jar there and boil for 20 minutes. To prevent the jar from bursting, you can put a small napkin on the bottom of the pan.
- Then close the jar tightly with a lid and let it cool. Tasty and healthy patissons will be ready for the winter.
Marinated patissons with tomatoes for the winter
Tomatoes and peppers will add a little variety in the color of the workpiece. This recipe will allow you to enjoy several types of pickled vegetables in the winter by opening just one jar. But how beautiful it will all look on the table.
We will need:
- young small patissons - 500 gr.;
- Bulgarian sweet pepper - 3 pcs.;
- garlic cloves - 3 pcs.;
- 4 small cucumbers (you can without them);
- 4 small tomatoes;
- a bunch of dill;
- bunch of parsley;
- 3 cherry;
- 3 leaves of homemade currant;
- citric acid - 1 tsp;
- cloves are not ground, flowers - 5 pcs.;
- 4 bay leaves;
- black pepper - 6 peas;
- 1 l. water;
- 2 tbsp. spoons of salt;
- 2 tbsp. spoons of sugar;
- acetic acid 1 tablespoon (table, 70%).
Instant marinated patissons:
- Wash squash well. For more delicious preparations, use young squash. Their peel is still soft and tasty to eat. Old fruits will resemble firm zucchini with large seeds that will have to be peeled in winter.
- At the bottom of the jar we put salt, pepper, citric acid, bay leaves, cloves. Then we lay out the squash in layers, put currant leaves, cherry leaves, parsley and dill between each layer.
- We put the vegetables.
- Bring water to a boil and pour over vegetables. Then the jar is placed in a pot of water and boiled for 30-40 minutes, sterilized.
- The very last ingredient will be vinegar - pour a spoonful of vinegar on top and tightly roll up the lid.
- Let's cool down. We store everything in a cool place. Treats for the winter are ready.
Crispy marinated squash for the winter
A fairly simple recipe will not complicate any housewife. Everything is done quickly and at minimal cost. Hot pepper will add spice to the dish, and for lovers - hot pickle. Due to the minimum number of ingredients, it can be used both as an appetizer and as an addition to other dishes.
For a liter jar we take:
- young squash 500 grams;
- water 0.5 liters;
- 2-3 sheets of horseradish;
- one bunch of parsley;
- one bunch of dill;
- one bunch of celery (you can not add);
- hot pepper - 1 small pod;
- 2 bay leaves;
- 3 garlic cloves.
Marinated squash recipe for crispy winter:
- Rinse the patissons and add to boiling water. Blanch in this way for 5 minutes. Then dip into cold water and let cool.
- I'm preparing the brine. To do this, boil water with salt and sugar until they dissolve completely (depending on the size of the salt). Then pour in the vinegar and remove from the stove.
- First, put all the spices, squash and pepper in a jar, between the squash - chopped garlic, put greens on top (which was chosen for the marinade).
- Fill everything with brine.
- Dip the jar in a pot of water and sterilize for 15 minutes.
- Then close the jar tightly with a lid. Turn upside down and put in a cool place.
- To improve the taste of patissons, or rather, so that they do not become sour, cool, the faster the better.
- Pickled patissons are ready.
How to pickle patissons for the winter
A very simple recipe with a pleasant delicate taste. Pickled bell pepper is very nutritious and tasty. And in winter, just a lack of vitamins. Because of the pepper, the taste becomes much more pleasant and tender.
We need the following products:
- 1 kg. young patissons;
- 4 bay leaves;
- 1 bunch of dill with inflorescences;
- sweet pepper - 5 medium fruits;
- black pepper - 4 peas;
- 1 liter of water;
- 1/2 cup 6% vinegar;
- 2 tablespoons of granulated sugar;
- 2 tablespoons of salt.
Step by step recipe:
- Rinse the vegetables, chop (as you like - you can slice, you can rings) and put in a bowl. Top with herbs and spices.
- Boil the brine in a saucepan, adding salt, sugar and vinegar. Acetic acid is poured last, after which the pan is removed from the heat. Pour brine over vegetables.
- Place the jars in a container with water, put on the stove and boil for 20 minutes.
- Banks after sterilization tightly roll up and allow to cool in a cool place. Squash with bell peppers are ready.
Pickling squash without sterilization with tomatoes
For a more fragrant marinade, as well as for lovers of spicy snacks, you can try this recipe. An unusual combination of seasonings will delight guests and household members who will wonder what they are sleeping on.
We roll up our squash with tomatoes in a two-liter jar.
For this we need:
- fresh young squash 1.4 kg;
- tomatoes - 200 gr.;
- 1 st. a spoonful of sugar;
- 1 st. a spoonful of salt (with a slide);
- 3 dried star anise flowers;
- peppercorns - 8 peas;
- cumin seeds - 1/2 teaspoon;
- 5 sheets of laurel;
- 5 garlic cloves;
- a tablespoon of 70% acetic acid;
- water - 1.5 liters.
How to pickle squash without sterilization:
- Wash the squash and tomatoes, peel the garlic and cut in half. Put it all in a jar. Pour boiling water over all vegetables. Water should be poured carefully, without touching the glass walls, in order to avoid cracking dishes. Let cool.
- After cooling, drain the water and boil again. Pour it back into the jar and let it cool down.
- While we fill the vegetables with water and let them brew, you can sterilize the lid. To do this, throw it into boiling water and boil for 5-10 minutes.
- The third approach with water is the final one. We add spices and herbs to this water. Boil and pour warm patissons.
- Lastly, vinegar is poured on top and immediately tightly corked with a lid.
- Let cool in a cool place.
- Assorted squash and cherry tomatoes for the winter is ready.
Marinated squash for the winter with apple and carrot
For a more sophisticated and unusual marinade, you can use the following recipe. In addition to vegetables, another very useful and tasty ingredient in it is apples, which have even more vitamins. An unusual recipe is quite simple to prepare.
It will require:
- 5 medium freshly picked patissons;
- medium-sized carrots - 5 pcs.;
- onions - 4 small heads;
- 3-4 medium-sized apples;
- 3 l. water;
- 4 bay leaves;
- a bunch of dill;
- bunch of parsley;
- peppercorns - 8 pcs.;
- 4 cloves;
- 6 garlic cloves;
- 3 art. spoons of granulated sugar;
- 2 tbsp. spoons of salt;
- 1 st. a spoonful of acetic acid (70%).
Cooking step by step:
- Wash fresh small squash and cut into slices.
- Rinse and chop carrots and apples as well. Apples into 4 parts (if the fruits are small, or the size of the ranetki), carrots - you can strip, you can round. Peel the onion and garlic, cut the onion into slices, garlic in half.
- We prepare the brine: pour all the seasonings, herbs and spices into boiling water. Boil the brine for 3-4 minutes.
- Put the patissons in a separate bowl and pour boiling brine. Bring to a boil and cook for 3 minutes, then add carrots and garlic to the squash. Cook the same for about three minutes, then add the apples and boil for 2 minutes.
- While we were busy with vegetables and marinade, the jars could be sterilized. There are many methods of sterilization. We sterilize in order to destroy all unnecessary microbes, which will then spoil the workpiece. Probably the easiest way is to use vinegar. To do this, pour a little vinegar into a jar, close and shake well. So that the vinegar washes all the walls of the jar. Then we open it, drain the remnants of unnecessary vinegar and let it ventilate.
- We place ready-made vegetables with apples and marinade in jars, pour marinade over. Cover tightly with lids and let cool.
- Delicious preparation for the winter is ready.
If you have such wonderful vegetables as squash grown in your garden, be sure to prepare them for the winter. Not only tasty and healthy, but also beautiful vegetables will surely delight you on the table. Having picked up one of the recipes to your liking, you will not regret stocking up on such a delicacy.
In addition to these recipes, you may also be interested in options for such winter preparations, such as, for example, and.
