Squash salad for the winter. Marinated squash - crispy winter recipe. Squash blanks for the winter: golden recipes Squash in oil for the winter

Specially selected: the most successful and proven recipes for marinating and pickling squash.

Beautiful, with appetizing, crispy flesh, squash tastes slightly like mushrooms. Since this is a variety of ordinary pumpkin, they are prepared in the same way. But for the winter, these vegetables are harvested like zucchini. The variety of recipes is uncountable.
In this article, the most delicious and time-tested recipes are selected.

How to pickle patissons for the winter in jars?

squash harvesting

Proven recipes for zucchini will be a good help for harvesting squash.
But a few distinctive tips will help you get an even tastier preparation:

• After rolling, the banks can not be insulated. They need to be sharply cooled. Under the influence of a long stay in the heat, the patissons become flabby and lose their taste
• For assorted salad, choose the smallest vegetables. This will give extraordinary originality and help preserve the natural taste of the finished product.
• Before harvesting, blanch the vegetables in boiling water for 3-4 minutes, and then lower them into ice water
• We use small patissons without removing the peel for canning as a whole, carefully cleaning large ones - for salads

Simple but very tasty recipe

Ingredients:

• Unripe squash - 1.5 kg
• Small head of garlic
• Small hot pepper
• A little celery, horseradish
• 60 grams of salt per 1 liter of brine

Recipe:

• Washing small vegetables
• Cut off the stem
• Salt dissolved in cold filtered water
• At the bottom of the washed and dried jar, put a little chopped herbs and garlic
• We lay the squash in layers, sprinkling each layer with greenery
• Fill with brine
• Cover with plastic lid
• We clean for aging in a warm place for 10 days
• After completion of the fermentation process, put in a cold place

Squash like mushrooms recipe for the winter

Neutral taste makes it possible to pickle these vegetables "under the mushrooms." The workpiece is juicy and tender, reminiscent of the taste of milk mushrooms.

Ingredients:

• patissons - 1.5 kilograms
• carrots - 1-2 pieces
• garlic - large head
• sugar - 1/2 cup
• salt - 1 tablespoon
• ground black pepper - a pinch
• vegetable oil - 1/2 cup
• vinegar 9% - 1/2 cup
• A little dill and parsley

Recipe:

• Shred squash and carrots into small sticks
• Finely chop herbs and garlic
• We combine everything together in a deep container, sprinkle with spices, salt and sugar
• Pour in the vinegar
• Marinate for about three hours
• Then we pack in sterilized jars
• We put on sterilization for 10-15 minutes
• After rolling up the lids, we insulate and leave overnight to warm up

Squash for the winter recipes without sterilization

squash harvesting

The taste of this appetizer is reminiscent of cucumbers.
Thanks to the apples included in the recipe, you can preserve without sterilization without fear that the jars will become cloudy or explode.

Required:

• 250 grams of apples
• 0.5 kilograms of medium squash
• dill, parsley, several sprigs
• 1-2 garlic cloves
• 1 small capsicum
• Per liter of marinade you will need 60 grams of salt and the same amount of sugar, a tablespoon of 9% vinegar
• We wash and clean the squash and apples from the stalk, cut into 2 or 4 parts
• Throw in a sterilized container, a clove of peeled garlic, peppercorns and greens
• We put vegetables in a jar, layering with fruits
• Put greens and hot peppers on top
• Boil salt and sugar marinade
• Add vinegar and immediately pour into jars
• We roll up the lids
• Put away under a warm blanket at night

Pickled squash for the winter in slices

preparation of squash Delicious recipe. Since the composition contains bell pepper and many other aromatic additives, a very chic and unforgettable taste is obtained.

Ingredients:

• squash - two kilograms
• Bulgarian pepper - 10-12 pieces
• onion - 3-6 heads
• hot pepper - 4 pieces
• basil - 12 pieces
• lemon - 2 pieces
• bay leaf - 6 pieces
• cloves - 12 pieces
• vinegar - glass
• salt - 4 tablespoons
• sugar - two glasses
• herbs in assortment to taste

Recipe:

• We cut: onion, bell pepper, lemon - rings, squash cubes, hot pepper - as small as possible
• In a sterilized half-liter jar, put a little parsley and basil, lemon plastic
• Cover with a layer of bell pepper, onion and slices of hot pepper
• We lay squash
• Marinade of salt, sugar and vinegar bring to a boil
• Pour into the bank
• Cover with metal lids
• We put on sterilization - 10 minutes
• Banks pull out, roll up
• Wrapped upside down with a warm cloth
• We warm up, thus, the day
• Then we send it to storage

Squash in tomato for the winter

squash harvesting

Crispy, fragrant vegetables with an extraordinary taste will diversify the menu of everyday and festive tables in the winter cold.

• We take 3.5 kilograms of squash and cut into 4 parts
• We prepare the marinade: pour a glass of vegetable oil, tomato juice, 9% vinegar into the pan. Add half a glass of sugar and chopped garlic, 1.5 tablespoons of salt
• We boil
• Throw squash into the boiling marinade
• Boil for 10-15 minutes
• Pour into sterilized jars and seal
• We warm the cans turned upside down with a blanket
• Store after cooling

Squash and zucchini for the winter

squash harvesting

The original dish is obtained in combination with other vegetables. This is a very practical option when several varieties of different vegetables remain at the end of the season.

• Divide zucchini and squash taken per kilogram into small pieces
• At the bottom of the prepared jar we put a sprig of any greens, 2-3 cloves and a small clove of garlic
• Stir in vegetables
• Fill with boiling water
• Warm up 5 minutes
• Pour water into a saucepan
• For 1.5 liters of water we put 3 tablespoons of sugar and 2 salt
• Bring to a boil
• Pour in 100 milliliters of vinegar
• Pour hot marinade into jars
• We cork with lids
• Store after cooling
• In this recipe, warming jars is not required. This will make the vegetables crispier and tastier.

Cucumbers with squash for the winter recipes

squash harvesting

Another offer of assorted vegetables:

• In a three-liter jar scalded with boiling water, we put 3 leaves of bay, peppercorns and cloves
• Put a layer of small cucumbers
• From above we stuff small patissons, between which we put a few chopped slices of bell pepper, an umbrella of garlic, currant leaves, cherries, bird cherry
• We prepare the marinade: boil a liter of water with the addition of 1.5 teaspoons of salt, two tablespoons of sugar, 2-3 pieces of cloves, a pinch of cinnamon, one piece of bay leaf and peppercorns. Before boiling, pour in a quarter of a teaspoon of citric acid and a teaspoon of table vinegar
• Pour filled jars with marinade
• Sterilize 25 minutes
• Screw on the lids tightly
• Refrigerate at room temperature, unwrapped

Salted squash recipe

squash harvesting

In winter, you can crunch with pleasure using the following recipe:

• Squash - 3 kilograms
• For a 0.5 liter jar:
  chopped horseradish root - teaspoon
  on a leaf of celery, mint, laurel, currant
  2 peppercorns
• Per liter of marinade: a tablespoon of salt, two - sugar, one - vinegar
• We put all the spices and seasonings in a prepared clean jar.
• Put squash on top. Cut if needed
• Bring the marinade to a boil.
• Pour into the bank
• We roll up the lids
• Put away in the cold for storage

Too many recipes are always confusing.
Try the suggested options. You don't need to search for other versions.

Video: How to preserve squash?

The closest relatives of the patisson are zucchini and pumpkin. You can harvest squash for the winter according to the same recipes that have been tested on zucchini - success is guaranteed. But there are also some differences. For example, it is undesirable to wrap inverted cans after rolling, moreover, they should be cooled as soon as possible (not in a draft!). Overheated patissons become flabby and tasteless. If you are preparing a mixed salad, try to choose the smallest patissons, putting them in jars as a whole - the workpiece will look very elegant. In addition, cut patissons lose much of their taste.

Wash the squash thoroughly before canning, paying special attention to the ribbed edges. It is not necessary to remove the skin, it is tender in squash. With a sharp knife, cut off the “butt” and the place of attachment of the stem, making circles with a diameter of no more than 2 cm. Before laying in jars, the squash must be blanched in boiling water for 5-7 minutes, and then lower the squash into cold water, to which ice is added.

Small patissons are best preserved whole, while large ones can be used in the preparation of salads, snacks and even jams and compotes. Some recipes for canning squash for the winter "Culinary Eden" shares with you.

Pickled squash

Ingredients for a 1 liter jar:
600 g patissons,
1 sheet of horseradish
50 g green dill,
1 bunch parsley and celery
2 bay leaves,
2 cloves of garlic
1 pod of hot pepper,
spicy spices (cloves, black peppercorns, etc.) - to taste,
about 400 ml marinade.

For marinade:
400 ml of water
20 g sugar
20 g salt
50 ml 9% vinegar.

Cooking:
Blanch small patissons in boiling water for 5 minutes, cool. Chop the greens fairly large. Prepare the marinade: boil water and salt and sugar, let it boil for 15 minutes, pour in the vinegar. Put spices and herbs on the bottom of the jars, then tightly lay the squash, pour boiling marinade and set to sterilize for 12 minutes. Roll up, turn over.

Salted patissons


small patissons,
small sweet pepper,
garlic cloves,
3-5 small pink tomatoes
2-3 small cucumbers
cherry and currant leaves.

Spices:
1 g citric acid,
2 pcs. carnations,
3 bay leaves,
5 black peppercorns.
Brine:
1 liter of water
50 g salt
30 g sugar
1 tbsp 9% vinegar.

Cooking:
At the bottom of the jar, put spices and citric acid, cucumbers, then half fill with squash, pepper, garlic, currant and cherry leaves, put tomatoes on top. Boil the brine, pour over the vegetables and set to sterilize for 25 minutes.

You can salt patissons both in barrels and in glass jars. Squash for salting should be with dense pulp and tender skin, not overripe, with poorly developed seeds. Before salting, they need to be washed, pricked with a wooden toothpick in many places, and cut off the tops so that a circle with a diameter of 1-2 centimeters is formed. Lay the prepared patissons in rows, close to each other, shifting spicy greens (horseradish, dill, celery, parsley, currant and cherry leaves) between them. Add spices (dill seeds, peppercorns, garlic). Prepare a brine (for 1 liter of water - 60-80 g of salt) and pour into a container with squash. Store in a cool place.

Pickled squash

Ingredients:
1 kg small patissons,
10-15 black peppercorns
4 bay leaves,
4 things. carnations,
4-5 garlic cloves,
horseradish leaves,
dill umbrellas.

Marinade:
1 liter of water
50 g salt
25 g sugar
1 tsp 70% vinegar.

Cooking:
Blanch the squash for 5 minutes in boiling water, then dip in ice water. Boil the marinade. Place spices, squash in sterilized jars, pour hot marinade over and roll up.

Canned squash

Ingredients for a 3 liter jar:
10 sprigs of parsley,
2 sheets of horseradish
5-7 cherry leaves
10 currant sheets,
1 head of garlic
2 bay leaves,
5 peas of allspice,
6-7 black peppercorns.

For filling:
3 tbsp salt,
1 tbsp Sahara,
3 tbsp 9% vinegar.

Cooking:
Place the spices in the bottom of a 3 liter jar. Place small squash approximately the same size tightly in a jar, pour boiling water over it and let stand for 10 minutes. Drain the water and fill with a new portion of boiling water. Let stand for another 5 minutes, drain the water into a saucepan, add salt and sugar, boil and pour over the squash. Add 3 tablespoons to each jar. vinegar and roll up.

Pickled squash with mint

Marinade Ingredients:
1 liter of water
10 g salt
3 g 70% vinegar,
6 g horseradish leaves,
6 g green celery,
10 g dill,
3 g fresh mint
bay leaf, peppercorns - to taste.

Cooking:
Wash small patissons, blanch in boiling water for 5-7 minutes, then dip in ice water for 4 minutes. Put the chopped herbs, salt and vinegar into the water for the marinade, boil. Lay the greens on the bottom of the jars, add bay leaves and peppercorns and fill the jar with prepared squash. Cover with herbs on top, fill with marinade and sterilize for 10-20 minutes (depending on the capacity of the jars).

Assorted salad with squash in jelly

Ingredients for a 3 liter jar:
small patissons, tomatoes, onion sets, gherkins,
1 tbsp vegetable oil,
3-5 black peppercorns
1 liter of water
1 tbsp salt,
2 tbsp Sahara,
250 ml 9% vinegar,
3 tbsp gelatin.

Cooking:
Wash vegetables, pat dry and place in sterilized jars. Pour 3 tbsp into each jar. vegetable oil and put peppercorns. Soak gelatin in cold boiled water. Prepare the marinade: boil water with salt and sugar, let it boil for 3 minutes. Dilute gelatin with hot marinade, stir and add vinegar. Pour vegetables in jars, cover with lids and sterilize for 20 minutes. Roll up.

Assorted salad with squash

Ingredients:
3 kg patissons,
500 g carrots
500 g onion
5-6 pcs. sweet pepper,
5-6 heads (not cloves!) of garlic,
2 tbsp with a hill of salt
1 stack Sahara,
1 stack 9% vinegar,
1 stack vegetable oil,
1 tbsp ground black pepper,
2-3 pods of hot pepper,
1 packet Korean carrot seasoning
1 bunch cilantro
1 bunch of parsley
1 bunch of dill.

Cooking:
Grate squash and carrots on a grater for Korean carrots, onion and pepper - in half rings. Grind the garlic with a press, chop the greens. Mix all ingredients and leave for 3 hours. Then mix again and fill sterilized jars with salad. Cover with lids and sterilize for 12 minutes. Roll up, turn over.

Squash stuffed in pumpkin. Cut small patissons in half and remove the seed chamber. Prepare minced parsnip roots, carrots, parsley, celery: finely chop, add chopped onion and simmer in vegetable oil. Salt, stir. You can add some greens. Stuff the squash, put them in a peeled hollow pumpkin and pour in brine (for 1 liter of water - 60 g of salt, 50 g of sugar). Put in a cold place.

Squash caviar

Ingredients:
4.5 kg patissons,
1 kg carrots
500 g onion
500 g tomatoes,
500 g sweet pepper,
70 g tomato paste,
80 g sugar
70 g salt
70 g 9% vinegar,
vegetable oil.

Cooking:
Cut the prepared squash into strips and stew in a deep saucepan for about an hour so that the liquid evaporates. Meanwhile, fry onion and carrot in vegetable oil until golden brown. After the squash is stewed, add carrots and onions, chopped peppers and tomatoes, salt and sugar to them and simmer, stirring, for about 45 minutes. Pour in the vinegar, mix and arrange in jars. Roll up, turn over, wrap up.

Squash with cabbage

Marinade Ingredients:
2 liters of water
3 stack. Sahara,
2 stack 3% vinegar,
2 stack vegetable oil,
4 tbsp salt.

Cooking:
Peel the white cabbage and squash, cut into slices and blanch in boiling water for 5 minutes, then immediately dip in ice water. Place the cabbage and squash in sterilized jars, fill with hot marinade and close with a plastic lid. After cooling, store in the refrigerator.

Appetizer of patissons and carrots

Ingredients:
3 kg patissons,
500 g carrots
500 g onion
2 heads of garlic
1 stack Sahara,
1 stack 7% vinegar,
1 stack vegetable oil,
3 tbsp salt.

Cooking:
Grate the squash and carrots on a coarse grater, cut the onion into half rings. Pass the garlic through a press. Combine all ingredients, mix and leave for 2 hours. Then mix again and arrange in sterilized jars. Set to sterilize for 50 minutes from the moment of boiling. Roll up, turn over.

Stewed squash appetizer

Ingredients:
1 kg of squash (or a mixture of squash, zucchini and pumpkin),
500 g tomatoes,
200 g of greens and parsley roots,
200 g onion
200 ml of water
vegetable oil, vinegar, salt - to taste.

Cooking:
Cut vegetables and roots into not too small pieces. Put in a bowl or deep saucepan, add water and simmer for about 40 minutes from the moment of boiling. Pour in vegetable oil, salt, add vinegar and boil for another 5 minutes. Immediately place in sterilized jars and roll up.

Squash salad with sweet peppers and tomatoes

Ingredients:
2 kg patissons,
1 kg sweet pepper
1 kg of tomatoes,
50 g garlic
carnation,
cinnamon,
Bay leaf,
black and allspice peas,
cherry and currant leaves, 9% vinegar - to taste.

For filling:
1 liter of water
35 g salt
50 g sugar
3 g citric acid.

Cooking:
Finely chop the squash and bell peppers, pass the garlic through a press, cut the tomatoes into circles. Put the spices in sterilized jars, on them with layers of tomatoes, a mixture of patissons, sweet peppers and garlic. Pour 1 tsp into each liter jar. vinegar and pour the hot brine over the vegetables. Set to sterilize: 0.5-liter - 25 minutes, 1-liter - 30 minutes. Roll up.

Squash salad with garlic

Ingredients:
4 kg patissons,
2 heads of garlic
100 g salt
100 g sugar
100 g vegetable oil,
100 g 9% vinegar,
1 bunch of green parsley.

Cooking:
Cut the young patissons into thin slices, also cut the garlic very thinly. Add chopped parsley, salt, sugar, vegetable oil, vinegar, mix and arrange in sterilized 0.5-liter jars. Leave to sterilize for 20 minutes. Roll up, turn over.

Vegetable platter with squash

Ingredients for a 3 liter jar:
½ patisson,
1 onion
4 garlic cloves,
½ carrot,
1 large thick-walled sweet pepper,
5-7 small cucumbers
5-7 cherry tomatoes
1 young zucchini
10 black peppercorns,
2 bay leaves,
3 cloves,
2 tbsp salt,
4 tbsp Sahara,
½ stack 5% vinegar.

Cooking:
Cut the squash into slices, carrots and zucchini into slices, cut the onion and sweet pepper into 4 parts. Put spices and seasonings, sugar and salt on the bottom of the sterilized jars, arrange the vegetable platter nicely on top and pour boiling water over it. Set to sterilize for 15 minutes from the moment of boiling. You can add cauliflower or broccoli inflorescences to this salad, it will turn out very elegant.

Compote of squash and cherry plum

Ingredients for a 3 liter jar:
1 kg patissons,
1 kg cherry plum,
2 stack Sahara.

Cooking:
Arrange the peeled and chopped patissons in 3-liter jars, filling them about halfway, lay the cherry plum on top in a third of the jar. Pour sugar, pour boiling water and put the jars to be sterilized for 20 minutes from the moment of boiling. Roll up, turn over.

Squash jam

Ingredients:
1 kg patissons,
1 kg of sugar
500 ml of water.

Cooking:
Rinse the patissons, cut, remove the seeds and cut into large pieces. Soak them in cold water for 5 hours, then drain in a colander. Pass the dried patissons through a meat grinder. Boil the syrup from sugar and water, put the squash in it, mix and cook until tender (that is, until a drop of syrup spreads over the surface of the plate).

Good luck preparing!

Larisa Shuftaykina

On the beds you can often find pretty flattened and ribbed plates under large leaves. These are patissons. They are used for decoration, but they also have little popularity in our kitchen, and this is far from deserved. This vegetable came to Europe from America when it was discovered by Columbus, and translated from French patisson means “pie”.

Did you know? One cup of squash contains 38 calories, 43% of the daily value of vitamin C, 13% of folic acid, 5 g of fiber, as well as a significant amount of vitamin B6, magnesium, potassium and vitamin A.

Patissons are “relatives” of zucchini, pumpkin, melon, cucumbers, and you can cook many dishes from them in different ways: stew, bake, grill, preserve, pickle, etc. Small fruits are stored fresh for a short time, and ripened fruits can be stored for a long time at a temperature of about 0 ° C.

Among the variety of ways that can be made from squash, in particular, and prepared for the winter, there is a way that allows you to save the maximum of useful substances. This is drying squash. You can dry patissons in the country and even in the apartment. Electric drying will also come in handy, which will make this process quick and not so laborious.

Where to dry:

• in the sun;
• in the oven;
• in an electric dryer.

This procedure is similar to drying zucchini. We select the fruits, wash them, cut off the edges and the stalk on the sides. We cut into rings of medium thickness - up to 2-3 cm. Both young and medium-sized fruits are suitable for drying. You can dry mature fruits too, but such squash will have hard seeds, and they must be removed.

Did you know? “Puplyata” is the name for the young fruits of squash.

Put the squash rings in one layer on parchment, a baking sheet or a container from an electric dryer. If you decide to dry the squash in the sun, then you need to monitor the uniformity of the drying of the “chips” by turning them over. In the oven, the process itself will take 6-8 hours. Dry at 50°C with the oven door open. Approximately so much time will take the process and when using electric drying.

The resulting chips should be stored in cloth bags that have previously been washed in saline. This will prevent moths and other bugs from appearing.

If you decide to try to prepare squash for the winter, but do not want to mess around with banks, boiling and seaming, try freezing squash. Frozen squash can be stored for up to 10 months

Minimal processing will save you not only time and nerves, but also ensure the maximum content of nutrients in the squash. Small fruits are suitable for freezing. We thoroughly wash them, cut them off at the edges by 1-2 cm. You can freeze whole fruits or cut into rings. Before freezing, vegetables are blanched for about 4-6 minutes.

After that, the blanched patissons are dipped into ice water. Such a contrasting technique will allow the pulp not to disintegrate. Before putting the squash into bags for freezing, they must be dried on a towel or paper. You can freeze squash by laying it out on a board or pallet in one layer if we freeze whole ones, or using zip bags for squash cut into rings. Frozen squash can be stored for up to 10 months, that is, it will definitely be enough until the next harvest.

Surely you have salted something at least once in your life, well, for example, cucumbers, then you can easily pickle squash. The whole essence of the process lies in the preparation of the brine and the squash themselves. You can salt the patissons themselves or add more vegetables to them, which will allow you to pleasantly diversify the taste of pickles. Salted squash for the winter can be made both in barrels and in jars, the latter fact will greatly please those who would like to make salted squash in their apartment.

For salting, we select young, medium-sized and unripe fruits. Wash them thoroughly, cut off the edges. We pierce the fruit with a toothpick in several places. Next, put in banks. When salting squash, you can add, in addition to the basic bay leaf, a couple of black peppercorns, garlic, currant leaves, cherries, celery, horseradish (both roots and leaves), dill, parsley. For a more pronounced sourness, you can add a little citric acid to the jars.

In jars with patissons, small cucumbers, tomatoes and sweet peppers will look great. Decide for yourself, and let your imagination be inexhaustible. We put the squash in rows in jars or other containers, pressing them tightly against each other. We shift the fruits with herbs and add spices. Next, fill everything with brine. We prepare the brine based on 1 liter of water 2 tbsp. tablespoons of salt, 1 teaspoon of citric acid. Someone adds table vinegar instead of citric acid.

We boil the brine, let it cool, and only then fill it with squash. If you decide to salt in a large container (an enamel pan will do), then before pouring the brine over the vegetables, they are covered with oppression (you need to take something heavy: dumbbells, weights, even a bucket of water will do) and then pour the brine.

If you salt squash in jars, then you need to fill in a new brine every day. In this case, the vegetables should always be covered with brine on top. In about a week you will receive pickled squash, ready to eat. Now you can cover the jars with a lid and put in a cool place.

Pickled Squash Recipes

When the question arises of how to diversify squash dishes for the winter, then pickling is a successful method among the options for preparing squash. Patissons can be marinated exclusively by themselves, without adding other ingredients, or experiment and add various vegetables, and we will get an assortment, or different herbs to set off the taste.

Well, it depends on the marinade itself what taste pickled squash will have for the winter. For the marinade, there is a mandatory basic set of ingredients – salt, sugar. Vinegar can be added to taste and desire. As for spices, here, in addition to standard parsley, dill, celery, horseradish, onion, garlic, pepper, you can add mustard seeds, cloves, cinnamon, mint, tarragon, etc.

Having marinated squash, you will never be disappointed, but will open the next jar with pleasure.

In order to pickle squash, we need the following ingredients per liter jar:

• whole patissons - 500 g;
• marinade - 400 g;
• horseradish leaves - 2 g;
• dill - 50 g;
• celery and parsley leaves - 4 g;
• capsicum red hot pepper - 1 piece;
• bay leaf - 1 pc.;
• garlic - 1 clove.

• 1 liter of water;
• 3 art. l. salt;
• 2 tbsp. l. Sahara;
• 1 tsp vinegar.

Wash small squash, cut, dry and blanch in boiling water for 5 minutes. After we take it out and lower it into cold water with ice. By the way, squash can also be made marinated in slices when you have large enough fruits.

Preparing the marinade:

Boil 1 liter of water, add salt, sugar, pepper. Possible spices in a jar are cinnamon, cloves, allspice and black hot peppers, garlic, horseradish, herbs or parsley roots, celery. Pour in the vinegar and remove from heat. We prepare the greens: wash, cut. Let's not forget the spices. Put spices and herbs in washed sterilized jars at the bottom. We tightly lay the squash. Fill with hot marinade, cover with lids and sterilize. After we roll up and set to cool.

Important! Try to cool the marinated patissons as quickly as possible, because when they cool for a long time, they lose their taste, the flesh becomes flabby and soft.

Store pickled squash at room temperature. You can eat after two months. But remember, the longer the patissons are infused in jars, the tastier they are.

When pickling squash, you can experiment by preparing a vegetable platter with a variety of vegetables from your garden. Assorted, you can put carrots, bell peppers, cucumbers, zucchini, onions, cherry tomatoes, cauliflower, broccoli with squash. From the spices in the jar, you can add garlic, horseradish root, celery, parsley, dill, parsley, bay leaf, peppercorns, cloves.

For the marinade, take water, salt, sugar and vinegar. Here are the proportions for a liter jar: ½ squash, 1 onion, 4 garlic cloves, ½ carrots, 1 large thick-walled sweet pepper, 5-7 small cucumbers, 5-7 cherry tomatoes, 1 young zucchini, 10 black peppercorns, 2 bay leaves, 3 cloves, 2 tbsp. l. salt, 4 tbsp. l. sugar, ½ cup 5% vinegar

We wash all the vegetables, cut them the way we like: something in slices, something in circles, something in straws. At the bottom of the jar we lay out herbs, spices, salt, sugar. Then come all the vegetables. They can be laid out in layers or mixed together. Pour boiling water over everything, put to sterilize. Close the lid and leave to cool.

In order to pickle squash with mint, you need to prepare everything, as for pickled squash. But add a couple of sprigs of mint to the mixture of greens. Mint will give a special pleasant aftertaste to marinated patissons.

Did you know? There is a lot of lecithin in patisson seeds (430 mg), the same amount as in chicken eggs.

For pickling, you can take young small fruits or cut large ones. Let's take whole fruits for pickling - they look more aesthetically pleasing on the plate. Rinse well, cut off the edges and blanch for 5-8 minutes. Remove from boiling water and place on a paper towel. Pack tightly into sterilized jars, putting greens, spices, mint on the bottom. Herbs and spices will suit all those that you usually use for seaming and marinating. Fill the jars with marinade, which was boiled and cooled to 80 ° C.

For the marinade, take 1 liter of water, 10 g of salt and 1/2 tsp. acetic acid 70%. Then we cover with nylon lids and send to a dry, dark place. After 2-3 weeks, patissons can be eaten.

Recipes for canned patissons

Among the possible options for harvesting, canning squash for the winter is very popular.

In order to properly and efficiently roll squash for the winter, there are several rules that must be followed:

• wash each fruit thoroughly;
• it is not necessary to peel the patissons;
• dry the fruits on a towel or paper towel after washing;
• cut off on both sides of each fruit;
• blanch squash before placing in jars for 5-7 minutes and then place in ice water;
• then blot again with a paper towel or cloth.

An excellent snack and a nutritious decoration for your table - all these are canned squash. We prepare squash, put spices, garlic on the bottom of the jar, you can add greens if desired (for example, horseradish will add spice). We lay the patissons in sterilized jars. We fall asleep sugar, salt, pour in vinegar and add boiling water. Roll up, turn over, let cool and send to the shelf. On a liter jar, the number of patissons is approximately 800 g.

For the marinade (per 1 liter of water):

• sugar - 1 tbsp. spoon;
• salt - 1 tbsp. a spoon with a slide;
• dried star anise - 2 colors;
• white pepper - 10 peas;
• cumin seeds - 0.5 tsp;
• bay leaf - 3-4 pieces;
• garlic - 3-4 cloves;
• vinegar 70% - 1.5 tbsp. l.

When canning these vegetables, pay attention to the dressing and spices that you add to the jars. Determine the proportion of squash and zucchini per jar yourself: you can put everything in the jar in equal shares, you can give preference to something.

Per liter jar

• 4 tbsp. l. 5% vinegar;
• 1 head of onion;
• 1 clove of garlic;
• 3 pcs. black peppercorns and clove inflorescences;
• 1 bay leaf;
• fresh herbs (dill, tarragon, basil, horseradish, parsley and celery).

For filling: for 1 liter of water - 2 tablespoons of salt, 1 tablespoon of sugar.

Pour vinegar into the bottom of the jar, lay out spices and herbs. We tightly pack the squash and zucchini, which we have previously prepared and blanched. Fill with filling and sterilize for about 5 minutes. We remove, roll up and set, turning over, to cool.

Canned patissons and cucumbers

This type of squash preservation is similar to all the others, only the main ingredients here are squash and cucumbers. You can use the previous recipe or preserve this platter the way you can preserve cucumbers. For seaming, it is better to select fruits of medium size and ripeness, then they will be crispy and dense. Remember that we blanch squash.

Among other things, patissons make excellent caviar with mushroom notes.

The basic set of ingredients for its preparation is as follows:

• squash - 3 kg;
• onion - 1 kg;
• carrots - 1 kg;
• tomatoes - 2 kg;
• vegetable oil - 250 ml;
• salt - 2 tbsp. l.;
• sugar - 4 tbsp. l.;
• table vinegar / apple cider vinegar - 2 tbsp. l.;
• celery root;
• garlic;
• parsley root;
• parsley, greens.

Additionally, they put more tomato paste (if there are few tomatoes) in caviar for a rich color and taste.

Caviar is prepared from patissons in the same way as squash or eggplant. For caviar, both young fruits and quite mature ones will fit. If we take young patissons, then it will be enough to wash them and cut them off on both sides. If you have ripe fruits or there are scales on the peel, then such squash must be cleaned, and the seeds should be removed inside if they are large.

Cut the patissons into cubes and send them to a saucepan or cauldron to stew, after adding vegetable oil there. Keep on fire for about one hour until the juice is gone. In the meantime, chop the carrots, onions, celery root and tomatoes. You can either cut into strips or cubes or grate carrots. Then we send onions and carrots to the patissons. Simmer over medium heat, stirring occasionally. This procedure takes about 10-15 minutes.

Then add tomatoes to a container with stewed vegetables and keep on fire for 10-15 minutes. Next, we remove the vegetables from the fire and grind the mass with a blender or use a combine. Add salt, sugar and vinegar to the puree and bring to readiness over low heat for 30 minutes. Don't forget to stir. After preparing the caviar, we lay it out in jars that were previously washed and sterilized, rolled up and set to cool.

Squash salad recipes

Among the variety of possible preparations, you can make a squash salad for the winter. In winter, when there is an acute shortage of vitamins, bright and tasty squash salads will not only save you time, but also give you warm memories of summer. Cooking salads with patissons is not difficult. You can add all the vegetables that you like to them, but a little mushroom aftertaste from the squash will add zest to any variations. Salad with peppers and tomatoes looks especially beautiful in jars, and assorted vegetables look like colorful fireworks. Here are some proven squash recipes.

And remember, when preparing salads, we sterilize jars: you can simply pour boiling water over or soak jars with salads for 10 to 15 minutes (depending on the size of the jar) in boiling water.

To fill 1 liter of water, you need to take:

• 50 g of 9% vinegar (less or more to your liking);
• 3 g citric acid;
• 50 g of sugar;
• 5 g salt.

We will put spices and greens in all salads in jars: bay leaves, black and allspice peppers in peas, cloves, cinnamon, garlic, cherry and currant leaves, horseradish, both leaves and root, celery, parsley, dill, but without umbrellas.

You can please your guests and loved ones with an unusual salad with squash, peppers and tomatoes. To prepare this salad, we need: 2 kg of patissons, 1 kg of sweet pepper, 1 kg of tomatoes, 50 g of garlic, spices, herbs, 9% vinegar.

Wash everything and dry it on a towel. Squash and pepper cut into cubes or strips, you can grate for Korean carrots. Cut the tomatoes into rings or you can take small cherry tomatoes and roll them whole in a salad. Pass the garlic through a press. We mix everything and let it stand for 1-2.5 hours. Or we don’t mix and then we will lay out our vegetables in layers in a jar. Then salt, lightly sprinkle with sunflower oil. We put spices in sterilized jars, then vegetables.

Vinegar is added to each jar for 1 tsp. vinegar, pour the salad with hot brine. We set to sterilize: 0.5-liter - 25 minutes, 1-liter - 30 minutes. Roll up, let cool and put on a shelf in a dark, cool place.

Squash salad with garlic and dill

Such a salad is an ideal appetizer and an alternative to rolled zucchini or cucumbers. For cooking we need: 1kg of patissons, 0.5 heads of garlic, 25 g of salt, 25 g of sugar, 25 g of vegetable oil, 25 g of 9% vinegar, 1/2 bunch of dill and parsley.

Wash and clean the squash. Cut them into cubes. Wash parsley and dill and finely chop. Cut the garlic into thin slices or pass through a press. Add greens and garlic to the squash, mix. Add salt, sugar, vegetable oil, vinegar there. Stir and let stand for 2.5 hours. Arrange tightly in sterilized jars and set for 15 minutes (if we cook in half-liter jars) to sterilize.

Roll up and let cool.

For the mixed salad, select the smallest fruits to fit in the jar. Such a nuance will add aesthetics to your seaming, even on a shelf. In jars, you can lay out whole vegetables or already cut everything. We take the necessary vegetables, that is, all those that you love, plus squash, spice greens.

Ingredients per liter jar:½ patisson, 1 onion, 4 cloves of garlic, ½ carrot, 1 large thick-walled sweet pepper, 5-7 small cucumbers, 5-7 cherry tomatoes, 1 young zucchini, black pepper in peas, 1 bitter capsicum, 2 bay leaves, 3 clove bud, dill, parsley, cilantro, celery, 2 tbsp. l. salt, 4 tbsp. l. sugar, 5 tbsp. l. vegetable oil, ½ cup 5% vinegar.

We cut the patissons into slices, carrots into rings, zucchini into cubes, peppers and onions can be half rings or rings. Also, squash and carrots can be grated for Korean carrots. Pass the garlic through a press, finely chop the greens. We mix all the vegetables, add spices, herbs, salt, pepper, sugar, oil, vinegar.

You can leave it to stand for a couple of hours, or you can immediately put it in jars. We lay out tightly in jars and sterilize for 20 minutes from the moment of boiling. Optionally, you can add broccoli or cauliflower to this salad.

There is another unusual way to prepare squash for the winter – This is the preparation of compote. Compote can be cooked during the vegetable season, or you can cook and roll up for the winter to enjoy a healthy drink and surprise households and guests.

Important! Select only small patissons for compote, with a clean peel without spots. The skin on the fruit should have an even light green color.

To prepare compote, you need to take 1 kg of squash, 1 kg of cherry plum, sugar and cloves (you can add your favorite spices - cinnamon, vanilla, star anise), this will diversify the taste of compote and give it unique fragrant shades.

Before you start harvesting, sterilize the jars and lids. Now you can wash the cherry plum and squash, cut off the stump and tail of the squash. After washing the cherry plum and squash, dry a little, then put them in jars. First, take the patissons and place them on the bottom of the jar. Put cherry plum on top. There are no special comments on the proportions, we just fill the jar to the middle with squash, and top it off with two-thirds of cherry plum. We also add spices.

We fall asleep all this with two glasses of sugar, pour boiling water. There are options when the contents of the jar are poured with syrup, which is also appropriate. Fill the jar up to the lid. Next, we put the jars on sterilization for about 20 minutes. Then we roll up the banks, turn them over, put them in a warm place, wrap them up. When they have cooled, we take them out to the cellar or put them in a dark, cool place.

Perhaps many will be surprised by the fact that even jam can be made from squash for the winter, although they can be enjoyed all year round. It looks good in the form of confiture or jam. In order to make jam, we take squash and sugar in a 1: 1 ratio.

But before that, we prepare the vegetables themselves:

• cut the squash;
• remove the peel and seeds;
• cut the patissons into cubes. You can use a special cutting or combine. Cubes should be large;
• soak in cold water for up to 5 hours;
• drain the liquid using a colander;
• we pass the soaked patissons through a meat grinder. Blender will do the job too.

Finished with the preparation of the patissons. Now we cook the syrup: we take sugar and water in a ratio of 1: 1/2, that is, pour 1 kg of sugar with half a liter of water. Bring to a boil, pour the mass of squash and cook, stirring until tender. It's another 40 minutes. The readiness of the jam can be checked by dropping it on a saucer: it has not spread, which means it is ready.

Important! You need to remove the foam from the top of the jam, as it can adversely affect its taste.

We spread the jam in prepared jars and after cooling we put it in the refrigerator.

If you want to add citrus notes to squash jam, you can add the juice of one orange to the boiling mass and boil everything together for about 15 minutes. And if you add lemon pulp, you will not only make the jam taste expressive, but also extend its shelf life.

– not only beautiful, but also very tasty vegetable. It is very useful and, in fact, is a versatile vegetable that can be cooked in various ways. Patisson fits perfectly into the everyday menu and looks good on the festive table. Include it in your diet and enjoy a delicious variety of meals every day.

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Patisson belongs to the annual herbaceous crops of the gourd family with a bush or semi-bush form. The fruit resembles a pumpkin, has hard leaves, bell-shaped or plate-shaped. The color of the squash is green, white or yellow, rarely with stripes and spots. It can be fried, boiled, salted, marinated, stewed and baked. It is advisable to eat young vegetables, which have soft seeds and tender flesh.

The calorie content of the fruit is quite low - 19 kcal per 100 g, so it is used in different diets. How to cook delicious patissons for the winter so that they delight your family on frosty evenings, we will tell in this article. We bring to your attention detailed recipes with photos.

Squash for the winter is harvested in many ways, tested on zucchini, because zucchini and pumpkin are its close relatives. There are important points to consider when harvesting:

• You can not wrap the jars after twisting, they should be quickly cooled, but a draft should be excluded. If the fruits are kept warm for a long time, they will become flabby, lose their taste;
• Rolling squash into jars will be quite successful if you choose tiny "pumpkins" that fit into the container as a whole. The dish will look original, elegant, retain the natural taste;
• Before laying in a glass container, blanch vegetables in boiling water for five to seven minutes, then place in cold water (possible with ice);
• Large fruits, well peeled, use for snacks, salad.
• When we spin some patissons, without adding other vegetables, the jars are carefully placed in a sterilization container with boiling water and sterilization is carried out for 10 minutes (liter container), 20 minutes (three-liter jars).

Combination with cabbage with sterilization

Required:

• Cabbage and squash - per kilogram.

• 1.5 cups of vegetable oil;
• Liter of water;
• 1.5 large spoons of sugar;
• Vinegar;
• 3 tablespoons of salt.

Manufacturing process:

1. We wash vegetables. We cut the pumpkins into slices, chop the cabbage, sprinkle them with salt (2 tablespoons), mix, remove for 3 hours at the temperature of the living room;
2. For the marinade, add granulated sugar, the remaining salt, oil, boil to the water, pour the vinegar to taste;
3. When the vegetable mass is slightly salted, we tightly pack it into a sterile container, pour it with hot marinade. Sterilize for 10 minutes, immediately twist.

Variant without sterilization with many spices

Squash recipes for the winter, which do not allow you to spend extra time on sterilization, are becoming very popular. When the fruits are preserved with fragrant leaves and spicy spices (in large quantities), they become tender in taste and crispy.

Required Ingredients:

• Dill - 2 umbrellas;
• Small squash - 6 pieces;
• Cherry, horseradish, currant - one middle leaf each;
• Garlic - 5-6 cloves;
• Bay leaf - 2 pieces;
• Parsley - 4 sprigs;
• Pepper (peas) - 5 pieces;
• Basil, tarragon, thyme - on a sprig (optional);
• Chili pepper - 1/4 pod without seeds.

For 1 liter of brine:

• 9% vinegar and salt - 2 large spoons each;
• Sugar - a tablespoon.

We make crispy squash for the winter:

1. Rinse the vegetables with cool water, blanch in boiling water for 6-7 minutes, put in a bowl with ice until completely cooled;
2. We make our own brine. In the right amount of water, add the necessary proportions of salt and sugar, then put the liquid on the flame and wait until the bulk components are completely dissolved;
3. We sterilize the jar, put the fragrant ingredients that we described above on its bottom. So that they do not take up a lot of space in the dishes, you can scald them with boiling water;
4. We blot the cooled "pumpkins" with a cotton towel, put them in jars, cover with the finished marinade, let it brew for 15 minutes. In this case, the container should be loosely covered with a sterilized lid;
5. Salt the brine, try spices and bitterness. If necessary, reduce the hot pepper and add seasonings. Boil the marinade again. When we remove from the fire, add table vinegar. Fill jars with hot marinade up to the neck and tightly roll up with sterile lids.

Squash without sterilization will be placed in a cool room, without covering anything from above.

Spin with cherry tomatoes

This is a real salad for the winter, because it contains two types of vegetables at once. Sterilization is not required in this recipe.

Composition of products:

• 300 g cherry tomatoes;
• Small patissons - 1.5 kg;
• 4 cloves of garlic;
• 2 large spoons of table vinegar;
• White peppercorns - 6 pieces;
• One tablespoon of salt and granulated sugar;
• Cumin (seeds) - 3 g;
• 4 bay leaves;
• 2 star anise flowers.

Cooking process:

1. Fruit manipulation is the same as in the first recipe;
2. Wash the tomatoes, cut off the tails, pierce the stalk with a toothpick several times so that the tender tomato skin does not suffer from boiling water;
3. We put garlic, star anise flowers on the bottom of the sterilized container, pour the necessary spices, tightly lay small “pumpkins”, place the tomatoes on top;
4. Pour boiling water over the vegetable mixture, leave for 20 minutes. Then we will drain the water, put it on the flame, boil it;
5. Cover everything again with boiling liquid for 15 minutes, covering with sterile lids;
6. For the last time, we will drain the liquid, add the indicated amount of sugar and salt per liter of water. Boil the brine until boiling, turn off the flame;
7. Fill with marinade, add two large spoons of vinegar to a liter container, tighten the lids, put the cooled jars in the cellar and get wonderful squash with tomatoes for the winter.

Combination with zucchini

Squash and zucchini for the winter are a very beautiful and practical dish. Fragrant, crunchy vegetables in the winter cold will diversify your menu.

List of components:

• Zucchini and squash - one kilogram each.

For one bank:

• 3 cloves;
• On a sprig of any greenery (whatever you like);
• Clove of garlic.

Brine for 1.5 liters:

• 3 large spoons of granulated sugar;
• 2 large spoons of salt.

Description of cooking step by step:

1. Cut vegetables into medium pieces;
2. Put the spices described above in the prepared container, mix the fruits, pour boiling water over them, heat for five minutes;
3. Drain the water into the pan, add salt and sugar, wait for the liquid to boil;
4. Pour in vinegar (100 ml), stir;
5. Pour jars with hot marinade, cork with lids, after cooling, place in storage.

Recipe with zucchini and carrots

The food turns out so excellent that you just lick your fingers! Open a salad in the winter cold and enjoy the fresh vegetable taste.

Products:

• Onions and carrots - 0.5 kg each;
• Zucchini and squash - 1.5 kg each;
• Vegetable oil - 1/2 cup;
• Vinegar (9%) - 200 g;
• A glass of sugar;
• Garlic - 2 heads;
• Salt - 2 large spoons;
• Ground pepper - a teaspoon.

Detailed instruction:

1. Let's grate carrots (it is desirable to take a grater for carrots in Korean). We cut the onion into thin half rings, peel the zucchini and “pumpkins”, cut into cubes;
2. Put all the vegetables in a container along with garlic, passed through a press;
3. Let's make a marinade mixture at home, consisting of oil, pepper, granulated sugar (until completely dissolved), vinegar, salt. Pour vegetables, stir, wait 2.5 hours;
4. We put the food in a sterile dish, sterilize for 15 minutes, close it for the winter.

Assorted salad with squash in jelly

Squash blanks for the winter are obtained for every taste and really compete with zucchini and cucumbers.

For a three-liter jar you will need:

• Onion sets, small pumpkins, gherkins, tomatoes;
• 4-5 peas of black pepper;
• 250 ml of vinegar 9%;
• Liter of water;
• A large spoonful of vegetable oil and salt;
• 3 tablespoons of gelatin;
• 2 tablespoons of sugar.

Spinning patissons in a jar with vegetables:

1. We wash all the fruits, dry them, put them in a sterile container, in each of which we add vegetable oil and peppercorns;
2. Soak gelatin in cold water;
3. Marinade: boil the water with sugar and salt, let it boil for three minutes. Dilute the gelatin with the finished mixture, mix, add vinegar. Pour vegetables in a jar, cover with lids, put on sterilization for 20 minutes, then roll up.

Caviar as a great way to harvest

Squash caviar turns out to be much more tender than squash caviar, and is not inferior to it in taste.

Components:

• Vegetable oil and granulated sugar - a glass;
• Ripe tomatoes - 2 kg;
• Onion - kilogram;
• Squash - 3 kg;
• Carrot - 5 pieces;
• Salt, apple cider vinegar - 2 large spoons each.

Cooking scheme:

1. We cut the washed fruits into small pieces, remove the dense skin and large seeds (if any);
2. Three peeled carrots on a medium grater;
3. We clean the onion, cut into cubes;
4. Cut tomatoes into slices;
5. Pour the oil into a saucepan, add the pieces of "pumpkins", fry for 5 minutes;
6. Add onions, carrots, mix, fry on a medium flame for 10 minutes, without ceasing to interfere;
7. Put the tomatoes in a saucepan to stew for 10 minutes;
8. Grind the mass with a blender;
9. Transfer the puree to a container, add vinegar, sugar, add salt, cook over low heat for half an hour;
10. Put the finished product in sterilized jars, cover with a lid on top;
11. Sterilize in a steam bath for about 20 minutes, tightly cork with lids, wrap with a warm cloth.

Blanks are stored in the pantry or in the cellar.

Video: Pickled Squash Recipe

Foreword

Squash spin cannot be called as popular as cucumber and tomato snacks. But in vain, because in fact they are the same zucchini! They are especially tasty if cooked without additional sterilization.

yellow pattysons

For preservation, only young, not overripe fruits are needed, otherwise after cooking they will turn out to be quite tough. If you want to pickle whole vegetables, then pick up squash with a diameter of about 5 cm, they will easily pass through the neck of a standard jar. Before making preparations, take a sufficient amount of time to wash vegetables, especially for ribbed edges. It is not necessary to remove the skin of the patisson, it is very thin and tender.

The only thing is that you will need to remove the attachment point of the stem, making a round hole with a diameter of no more than 2 cm, and cut off the back of the vegetable. Immediately before placing the patissons in jars, they must be blanched in boiling water for at least 5-7 minutes, and then immersed in cool water with ice for better color preservation. There are important details even after the seaming of the winter harvest. So, the usual way to wrap jars in a warm blanket after sterilization is not suitable for squash. They will quickly overheat, become flabby and completely tasteless. Moreover, it is recommended to cool the preservation as soon as possible in a natural way, without drafts.

Recipes that don't require the extra time to sterilize jars are gaining popularity. This conservation is no exception. Patissons, thanks to the addition of a large amount of spicy spices and fragrant leaves to the preservation, are very crispy and delicate in taste.

• small patissons - 6 pcs.;
• garlic - 6 cloves;
• a couple of dill umbrellas;
• three sprigs of parsley;
• one small leaf of horseradish, currant, cherry;
• two bay leaves;
• peppercorns - 5 pcs.;
• a quarter of a chili pepper without seeds;
• a sprig of tarragon, thyme, basil - optional.

Squash ready to be marinated

For 1 liter of brine:

• salt - 2 tbsp. l.;
• sugar - 1 tbsp;
• vinegar 9% - 2 tbsp. l.

We wash the patissons well under cool water, after which we will definitely blanch them in boiling water for seven minutes. We send the patissons to a bowl with ice and wait until they are completely cool. In the meantime, prepare the brine. Depending on the amount of water, add the desired proportions of sugar and salt, after which we send the liquid to the fire along with the bulk ingredients, waiting until they are completely dissolved. We put all the fragrant ingredients at the bottom of the sterilized jar: horseradish leaves, currants, cherries, garlic cloves, dill and parsley sprigs, chili peppers and peas, as well as sprigs of tarragon, basil and thyme, if desired. So that all these components do not take up much space in the jar, you can literally scald them with a couple of tablespoons of boiling water to shrink.

The squash has already cooled down, they need to be blotted with a cotton towel, put into jars and poured with a ready-made marinade. Preservation should be allowed to brew for 10-15 minutes, covering the container with a loosely sterilized lid. After this time, drain the brine, taste it for bitterness and spices. If necessary, reduce the amount of hot pepper and add the missing seasonings. Boil the marinade again and, after removing from heat, add table vinegar to the brine, at the rate of 2 tbsp. l. per liter of liquid. While the marinade has not cooled down, fill it with the contents of the jars up to the neck and tightly roll them up with sterile lids. We send blanks with patissons to a cool place, without covering them with a warm cloth on top.

This recipe can be considered not just a preparation, but a real salad for the winter, thanks to the presence of at least two vegetables in it - squash and cherry tomatoes. As in the previous conservation option, it is not necessary to sterilize the blanks in the container.

For cooking you will need:

• squash (small) - 1.5 kg;
• cherry tomatoes - 0.3 kg;
• garlic - 4 cloves;
• salt and sugar - 1 tbsp. l.;
• table vinegar - 2 tbsp. l.;
• star anise flowers - 2 pcs.

• cumin seeds - 3 g;
• peppercorns (white) - 6 pcs.;
• bay leaf - 4 pcs.

cherry tomatoes for pickling

Rinse the patissons thoroughly under running cool water, and then boil them in boiling water for 5 minutes, then cool the vegetables in a container with ice. Rinse the cherry tomatoes, remove the tails and pierce them at the place where the stalks grow several times with a toothpick. This must be done so that the tender skin of the tomato does not crack under the pressure of boiling water. At the bottom of well-sterilized jars, lay out star anise flowers, garlic and add all the necessary spices. Then we tightly stack small patissons, if they are large, cut them into several parts, and carefully place the tomatoes on top.

Now it's the turn to pour boiling water over this fragrant vegetable mixture and leave the vegetables alone for 20 minutes. After this time, drain the water, put it on the fire and bring to a boil.

Again, fill everything with boiling liquid, leaving the vegetables in this state for another 15 minutes, not forgetting to cover the jars with a sterile lid. We drain the water for the last time and now add the indicated amount of salt and sugar per liter of liquid. Boil the brine until it boils and turn off the heat. Pour the squash with tomatoes with the finished marinade, add two tablespoons of vinegar to a liter jar and roll up the lids. Crispy preparations for the winter are ready. Now you need to let them cool in a cool place and put them in the cellar. You will find a very similar recipe in the article.

We offer you recipes with two unchanged main ingredients, but different in taste. The first recipe is suitable for preservation for the winter and will delight you in the midst of winter cold, the second option can also be prepared in the summer season, using the usual fresh salads as an alternative. To prepare winter preservation, take a kilogram of squash and half a kilogram of fresh apples, rinse them thoroughly under water and remove the stalks. Try to choose fruits and vegetables that are about the same size. Cut the squash into several equal parts, depending on the size, and divide the apples in half, removing the core.

Pickled squash

Place aromatic ingredients at the bottom of sterilized jars: three cloves of garlic, a couple of black peppercorns, a couple of sprigs of parsley and dill, as well as hot chilli without grains, adjusting its amount according to your taste preferences. Next, we begin to lay out the chopped ingredients in layers (squash-apples), making between them a thin layer of fresh herbs and, if desired, hot chili peppers. We make a brine at the rate of two tablespoons of salt and a tablespoon of sugar per liter of water. As usual, bring the mixture to a boil, pour it into jars and add a tablespoon of 9% vinegar to each of them. The final touches - we roll up the jars tightly and send them to a cool place.

The recipe for a daily snack without jarring is soaked squash with apples. Prepare small Antonovka apples, small squash, as well as currant, lemongrass and cherry leaves. Wash vegetables and fruits thoroughly under water and place them alternately in layers in a clean plastic barrel or bucket, making a thin "cushion" of fragrant leaves between each layer. At the end, prepare a cold marinade, following the same proportions as in the previous recipe. To stimulate the fermentation process in the marinade, we also pour a tablespoon of rye flour without a slide. Pour the contents of the container with the finished brine, cover it with a lid and put it under oppression. The best place for fermentation and cooking would be a cellar or refrigerator. The aging period is 21 days, and you can taste it.