Squash salad for the winter. Squash for the winter Assorted salad with squash in jelly

If you want to prepare a simple salad, you can use our recipes for preparing squash salads. Winter squash salad is perfect for almost every side dish.

The main condition for preparing the presented types of salads is the presence of squash, garlic, bell and hot peppers, and various spices.
Various spices and leaves of fruit and vegetable plants add an interesting flavor to salads.

Don't get carried away with too many different spices in the jar. You can kill the taste of squash.

How to prepare squash salad for the winter - 15 varieties

Cucumbers and squash taste quite similar, but squash is usually denser and crispier. This is especially noticeable in the recipe below. This squash salad for the winter is very popular in our family.

Squash should be taken for preservation and salads small, no more than 2-5 centimeters in diameter.

Ingredients:

Squash - 0.5 kg,
Cucumbers-0.5 kg,
Garlic - 2-3 cloves,
Hot pepper - 1 piece,
Dill and parsley - 0.5 bunches,
Salt to taste.

Preparation:

Wash small cucumbers and squash and trim the butts and the peduncle area.
Prepare the greens, peppers, garlic, place them in a glass jar or pan and pour a strong salt solution over them.
Soak small cucumbers and squash in the prepared marinade. Cut large vegetables in half or into four parts, place in brine and keep there for 3 days.
Pour the prepared brine into a saucepan and bring to a boil.
Pour the hot salt marinade over the squash and cucumbers.
Roll up and wrap.

Another small variety of quite tasty salad.

Ingredients:

Garlic - 2 heads,
Vegetable oil - 0.5 cups,
Vinegar-200g,
Salt - 2 tbsp,
Sugar-1 tbsp.
Patissonov-3kg
Carrots=0.5 kg
Onion-0.5kg
Black pepper-1 tsp.

Preparation:

Wash the squash and cut into cubes.
Peel the carrots and grate them.
Peel and cut the onion into rings.
Pour in oil, salt, pepper and sugar.
Add the mixture to the prepared squash with carrots.
Leave it for 2.5 hours and then place it in jars.
Sterilize jars with squash and store them in a pantry or basement.

This recipe will please all lovers of spicy foods, as well as lovers of “Korean” recipes. This salad is perfect with meat and potato dishes.

Ingredients:

Squash -3 kg,
Carrots and onions 0.5 kg each,
Bell pepper - 6 pcs.,
Garlic - 1 head,
Vinegar-1st,
Sugar - 1 tbsp.,
Seasoning for carrots in Korean - pcs.,
Vegetable oil - 1 tbsp,
Salt-2 tbsp.,
Greens - to taste.

Preparation:

Prepare small squash, wash and chop them on a grater for Korean carrots.
Also wash, peel the carrots and chop them on a grater.
Cut the washed and peeled bell peppers and salad onions into rings.
Peel the garlic and crush it in a garlic press.
Add garlic, seasoning, sugar, salt, oil and vinegar to the squash and keep them like this for 3 hours.
Place the prepared salad in liter jars and sterilize them in a water bath for 15 minutes.

Ingredients:

Bell pepper-6 pcs.
Onion-6pcs,
Squash-1kg,
Hot pepper - 1 piece,
Lemon-1 piece,
Parsley-12 sprigs,
Celery - 6 leaves,
Basil-6 sprigs, Bay leaf-6 pcs.
Cloves-6 pcs.
For the marinade:
Water -900ml,
Salt - 2 tbsp,
Sugar - 250g,
Vinegar-100g.

Preparation:

Sliced 6 onions, 1 kg squash, 6 bell peppers, 1 hot and 1 lemon.
Place in a jar 2 branches of parsley, 1 leaf of celery, 1 branch of basil, a couple of hot pepper rings, a slice of lemon, onion, squash, 1 bay leaf and 1 clove.
For the marinade: 900 ml water, 2 tbsp salt, 250 g sugar, 100 ml vinegar. We boil everything and pour it into jars and cover them with lids.
Sterilize for 10 minutes.
Cover until completely cool.

This type of preservation can be used as a separate dish or as an appetizer for main courses. It turns out very tasty and at the same time tender.

Ingredients:

Squash -1kg 200g
Onion-0.5 kg
Tomato paste - 4 tbsp. spoons
Vinegar 1 teaspoon
Sunflower oil -3 tbsp. spoons
Spices and salt to taste

Preparation:

Bake the squash in the oven.

Baking in the oven not only saves time, but also makes squash more tender and tasty than stewing over a fire.

Grind them in a meat grinder or blender.

Fry the onion with tomato paste and add to the ground squash.

Cook for 40 minutes until thickened.

Season with vinegar, salt and spices and roll up hot.

Wrap well and store in a cool place.

Tomatoes canned together with squash not only look very beautiful in the jar, but also highlight their taste. Therefore, we suggest trying the new winter squash salad with tomatoes.

For 1 three-liter jar ingredients:

Small squash - 6 pieces,
Carrot-1 piece,
Bell pepper - 1 piece,
Tomatoes - 10pcs,
Garlic - 3 cloves,
Hot pepper - 1 piece,
Raspberry leaves - 1 piece,
Parsley-3pcs,
Onion-1 piece,
Dill-2 umbrellas,
Bay leaf - 3 pieces,
Cloves and allspice 1 pc.,
Salt 1 tbsp,
Sugar-2 tbsp,
Vinegar-35g.
Mint - 1 sprig

Preparation:

Take a sterile jar and add parsley, dill, mint.
We cut carrots, peppers, garlic, onions, hot peppers (1 ring) and throw in 1 clove, 3 allspice, 3 bay leaves.
Then we place squash and tomatoes in a jar in layers and cover it with a leaf of raspberries and parsley.
Pour boiling water and close the lid for 5 minutes.
Drain the water and add boiling water again for a couple of minutes.
Prepare the marinade from 1 tablespoon of salt and 2 tablespoons of sugar, pour the brine from the jar into it and let it boil.
Add 35 g of vinegar.
Fill the jar with the prepared raw materials again with brine.
Close the jar and wrap it up.
After cooling, the jars are sent for storage.

One of our family's favorite salads. We have it with almost all main courses. This salad goes especially well with pasta and mashed potatoes.

Ingredients:

Squash -1kg
Carrots -1kg
Onion - 500 grams,
Tomato-500grams,
Garlic - 1 head,
Parsley, cilantro or dill - 1 bunch,
Salt - 2 tablespoons,
Vegetable oil - 0.5 cups.

Preparation:

Cut greens and vegetables into cubes.
Sauté the onion along with the carrots and add the squash to them.
Cook the squash until soft, then add the tomatoes and cook for another 20 minutes.
Once ready, season with garlic and chopped herbs and simmer for another 5 minutes.
Place everything in jars and roll up.

This year we have an unprecedented harvest of squash, however, we are very happy about it. There is a reason to try a new recipe for pickled squash, because by adding new spices you can get an amazing taste.

Ingredients for 1 liter jar:

Squash - 500-600 grams,
Chili pepper - 0.5 pieces,
Garlic - 4-5 cloves,
Vinegar-2 tablespoons,
Dill-10-15 grams,
Salt - 30 grams,
Water-350 ml,
Parsley, celery, horseradish and mint to taste.

Preparation:

Wash the squash, cut large squash into pieces.
Immerse in boiling water for a couple of minutes.
Place chopped celery, mint, parsley and horseradish leaves at the bottom of a clean, sterilized jar.
We wash the squash with running water and put it in a jar.
Finely chop the garlic and pepper.
Sprinkle each layer of squash with a dressing of garlic, herbs and pepper.
Pour in vinegar, salt and water, again add mint, horseradish and parsley and sterilize for 25 minutes.

You need to put a cloth at the bottom of a jar of hot water to prevent the bottom of the jar from bursting during sterilization.

At the end of the sterilization time, remove the jars and wrap them up.

Another salad will not leave any lover of spicy dishes indifferent. The spiciness of this dish can be adjusted by adding or removing hot pepper or garlic.

Ingredients:

Squash - 3kg,
Tomato juice -2l,
Vinegar - 1 glass,
Sugar - 2 cups,
Vegetable oil - 1 cup,
Salt 2 full tablespoons,
Onions - 4 pieces,
Carrots - 4 pieces,
Sweet pepper - 4 pieces,
Sour apples - 4 pieces,
Hot pepper - 1 piece,
Garlic - 2 heads.

Preparation:

Mix juice, vinegar, sugar and vegetable oil, add salt and boil.
Grind peppers, apples, carrots, garlic and onions in a meat grinder.
Boil for about 5-10 minutes and put the squash cut into pieces there.
Cook for another 20 minutes, then fill the jars with hot salad and wrap them.
The total yield of canned food is about 8 liters.

Squash and zucchini salad - Squash and zucchini caviar

This salad, despite the similarity of zucchini and squash, is not quite similar to the usual recipe for zucchini caviar. If you are a caviar lover, we advise you to try making this kind of caviar and, perhaps, it will become a favorite dish in your family.

Ingredients:

Squash-3kg,
Zucchini-3kg,
Mayonnaise-0.5l,
Tomato paste-0.5l,
Onion-1kg,
Salt - 2 tbsp,
Vinegar-6 tbsp,
Vegetable oil - 0.5 l,
Sugar-1st,
Ground pepper - 1 tsp.

Preparation:

Cut the onion into half rings, fry in vegetable oil until golden brown, and grind in a meat grinder.

Cut zucchini and squash into cubes.

There is no need to peel young squash, but if you have old squash, then peeling the skin and seed chamber is mandatory.

We grind the zucchini and squash in a meat grinder and pour it into a large container.

Cook for 2 hours, stirring constantly.

Add pepper, ground onion, salt, sugar, tomato paste and mayonnaise.

Cook for another hour and turn off the pan.

Continue cooking the next day for 1 hour, and add vinegar at the end of cooking.

Fill the jars to capacity with the prepared mixture and roll them up.

In order for a winter squash salad with eggplant to please you on winter evenings, you need to take half the eggplant and the squash. The fruits should be dense and small in size.

Ingredients:

Eggplants-2.5kg
Squash - 2.5 kg,
Carrots-0.5 kg,
Pepper-0.5 kg,
Bitter pepper - 1 piece,
Onions - 0.5 kg,
Ripe tomatoes - 0.5 kg,
Vegetable oil - 0.2 l,
Sugar-0.2kg,
Salt - 2 spoons,
Garlic-1 cup,
Pepper according to taste preference.

Preparation:

Rinse everything well, peel and cut into cubes.
Then load all available vegetables into a tall bowl.
Add sugar, salt and vegetable oil to the mixture.
Cook for one hour until almost soft.
Then add the garlic and leave for another quarter of an hour.
Place the finished mixture in jars and seal without sterilization.
Wrap up well.

We offer another original recipe for squash caviar for lovers of canning. It has an interesting taste with Georgian notes.

Ingredients:

Patisson 4.5kg,
Tomatoes-1.5kg,
Onion-1kg,
Carrots-1kg,
Garlic-5pcs,
Bell pepper -1kg,
Dill, parsley in a bunch,
Chili pepper-3 pcs.
Salt-100g,
Sugar-75g,
Vegetable oil-250g,
Khmeli-suneli-1 tbsp,
Apple vinegar -50ml

Preparation:

Peel the squash and cut them into thin slices.
Fry the onion until golden brown.
Peel the carrots and peppers and add to the onions.
Peel the garlic and chop it.
Grind the fried vegetables in a meat grinder along with dill, tomatoes and parsley.
Add vinegar, suneli hops, salt and sugar to the crushed mixture and cook for about 7 minutes.
Pour prepared vegetables into prepared jars and roll up.

Squash salad for the winter like mushrooms

Of course, in my opinion, this salad is far from the real mushroom taste, but this recipe is very good in taste and has the right to life.

Canning salads - 5 Cooking Author unknown -

Squash marinated with pepper

For a 3 liter jar - 2–3 sweet peppers, 5 peas of allspice, 10 peas of black pepper, 1 pod of hot pepper, 2 bay leaves, several sprigs of dill.

Marinade: for 3 liters of water - 2 tbsp. (faceted, 100 g each) coarse salt, 2.5 of the same glasses of sugar, 2 tbsp. 9% vinegar.

Place the chopped squash in prepared jars, put peeled sweet peppers on top, add spices: allspice and black pepper, hot pepper, bay leaf, dill - boil the brine, cool so that it is warm. Pour into a jar (with the top), place in a pan with warm water and sterilize at 100 °C for 20–25 minutes.

From the book Canning Salads - 5 author Cooking Author unknown -

Squash marinated with pepper For a 3-liter jar - 2-3 sweet peppers, 5 allspice peas, 10 black peppercorns, 1 pod of hot pepper, 2 bay leaves, several sprigs of dill. Marinade: for 3 liters of water - 2 tbsp. . (faceted, 100 g each) coarse salt, 2.5 of the same glasses

From the book Canning, smoking, winemaking author Nesterova Alla Viktorovna

Marinated squash Ingredients: 1 kg of squash, 6 g of horseradish roots, 6 g of celery roots, 1 g of mint, 10 g of dill, 3 g of parsley, 2–3 cloves of garlic, 10–15 black peppercorns, 1 bay leaf. For marinade: 1 liter of water, 5-6 ml of vinegar essence, 7-10 g of salt. Select

From the book Home Canning. Salting. Smoking. Complete encyclopedia author Babkova Olga Viktorovna

From the book Canning for Lazy People author Kalinina Alina

Squash marinated with pepper Ingredients: 1 kg squash, 1 bay leaf, 10 g dill sprigs, 500 g bell pepper, 1-2 allspice peas, 2-3 black peppercorns, 10 g hot pepper. For brine: 1 liter of water , 50 g 9% vinegar, 70 g sugar, 50 g salt. Squash

From the book Blanks. Easy and according to the rules author Sokolovskaya M.

Pickled squash For a liter jar of marinade - 500–600 g of squash, 10–15 g of dill, one pod of red pepper, finely chopped, 4–5 cloves of garlic. For marinade filling for 10 liter jars of squash you will need 3.5 liters of water, 300 g of salt , 0.5–0.6 liters of vinegar (6%). Suitable

From the book The Best Dishes of Zucchini, Peppers, and Eggplants author Kashin Sergey Pavlovich

Marinated squash Squash has a delicate, slightly sweet taste. The fruits are eaten young, when their seeds are still in the embryonic state. Young fruits contain carbohydrates, nitrogenous substances, malic acid, and about 40% vitamin C. Squash are valuable

From the book The Best Dishes of Tomatoes, Cucumbers, Peppers, Cabbage and Zucchini author Kashin Sergey Pavlovich

Marinated squash Ingredients: 1 kg of squash, 6 g of horseradish roots, 6 g of celery roots, 1 g of mint, 10 g of dill, 3 g of parsley, 2–3 cloves of garlic, 10–15 black peppercorns, 1 bay leaf. For marinade 1 l water, 5-6 ml vinegar essence, 7-10 g salt. Method

From the book Great Encyclopedia of Canning author Semikova Nadezhda Aleksandrovna

Squash marinated with pepper Ingredients 1 kg squash, 1 bay leaf, 10 g dill sprigs, 500 g bell pepper, 1-2 allspice peas, 2-3 black peppercorns, 10 g hot pepper. For brine 1 liter of water, 50 ml 9 % vinegar, 70 g sugar, 50 g salt. Method

From the book Cookbook-calendar of Orthodox fasts. Calendar, history, recipes, menu author Zhalpanova Liniza Zhuvanovna

Marinated squash Ingredients: 3 kg of squash, 2 liters of water, 100 g of salt, 25 ml of 70% acetic acid, 30 allspice peas, 15 mint leaves, 10 bay leaves, 6 horseradish leaves, 1 hot capsicum, 1 head of garlic, 1 bunch of celery, 1 bunch of dill, 1 bunch

From the book Encyclopedia of Home Economics author Polivalina Lyubov Alexandrovna

Squash marinated with pepper Ingredients: 1 kg squash, 10 g dill sprigs, 500 g bell pepper, 1-2 allspice peas, 2-3 black peppercorns, 10 g hot pepper, bay leaf. For the marinade: 1 liter of water, 50 ml 9% vinegar, 70 g sugar, 50 g salt. Method

From the book New Canning Recipes author Lukovkina Aurika

Pickled squash 1 For one liter jar you need: whole squash 570 g, marinade 430 g, finely chopped horseradish leaves 1.8 g, dill 50 g, celery and parsley leaves 3.75 g, red hot pepper 0.2 g, bay 1.5 leaves, 1.6 g garlic. You can

From the author's book

Pickled squash 2 Young, fresh, tender squash fruits with underdeveloped seeds are sorted by quality and size into two groups: with a diameter of up to 7 cm or more. Wash and remove any remaining ovaries and stalks. Prepare the herbs and garlic. Wash the capsicums,

From the author's book

Marinated squash 2 kg squash; 3/4 cup water, 3/4 cup vinegar, 1 tbsp. l. salt, 1.5 tbsp. l. sugar - to prepare a slightly acidic marinade. To prepare an acidic marinade - 3 cups of water, 1 tbsp. l. vinegar, 1 tbsp. l. salt, 1.5 tbsp. l. sugar. For making spicy

From the author's book

Marinated squash Number of servings - 10 600 g squash 10 g horseradish leaves 40 g dill 30 g parsley 40 g celery leaves 2 g red hot pepper 2-3 pcs. bay leaf 3 small cloves garlic 2 g black bitter

The closest relatives of squash are zucchini and pumpkin. You can prepare squash for the winter using the same recipes that have been tested on zucchini - success is guaranteed. But there are also some differences. For example, it is not advisable to wrap upturned cans after rolling; moreover, they should be cooled as quickly as possible (not in a draft!). Overheated squash becomes flabby and tasteless. If you are preparing an assorted salad, try to choose the smallest squash, placing them whole in jars - the preparation will look very elegant. In addition, cut squash loses much in taste.

Before canning, wash the squash thoroughly, paying particular attention to the ribbed edges. It is not necessary to remove the skin; the squash’s skin is tender. Using a sharp knife, cut off the “butt” and the place where the stem is attached, making circles with a diameter of no more than 2 cm. Before putting the squash in jars, be sure to blanch it in boiling water for 5-7 minutes, and then dip the squash in cold water to which ice has been added.

It is better to preserve small squash whole, while large ones can be used in preparing salads, snacks and even jam and compote. “Culinary Eden” shares with you some recipes for canning squash for the winter.

Pickled squash

Ingredients for a 1 liter jar:
600 g squash,
1 horseradish leaf
50 g dill,
1 bunch of 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 of marinade.

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

Preparation:
Blanch small squash in boiling water for 5 minutes, cool. Chop the greens quite coarsely. Prepare the marinade: boil water with salt and sugar, let simmer for 15 minutes, pour in vinegar. Place spices and herbs at the bottom of the jars, then place the squash tightly, pour boiling marinade over it and set to sterilize for 12 minutes. Roll it up and turn it over.

Salted squash

small squash,
small sweet pepper,
cloves of garlic,
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.

Preparation:
Place spices and citric acid, cucumbers at the bottom of the jar, then fill halfway with squash, pepper, garlic, currant and cherry leaves, place tomatoes on top. Boil the brine, pour over the vegetables and set to sterilize for 25 minutes.

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

Pickled squash

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

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

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

Canned squash

Ingredients for a 3-liter jar:
10 sprigs of parsley,
2 leaves of horseradish,
5-7 cherry leaves,
10 currant leaves,
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.

Preparation:
Place spices in the bottom of a 3-liter jar. Place small squash of approximately the same size tightly in a jar, pour boiling water over it and let stand for 10 minutes. Drain the water and add 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 tbsp to each jar. vinegar and roll up.

Marinated squash with mint

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

Preparation:
Wash small squash, blanch in boiling water for 5-7 minutes, then plunge into ice water for 4 minutes. Place chopped herbs, salt and vinegar in the marinade water and boil. Place the greens at the bottom of the jars, add bay leaves and peppercorns and fill the jar with the prepared squash. Cover with herbs on top, pour in the marinade and set to 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 squash, 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.

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

Assorted salad with squash

Ingredients:
3 kg squash,
500 g carrots,
500 g onions,
5-6 pcs. sweet pepper,
5-6 heads (not cloves!) of garlic,
2 tbsp. with a pile 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 of Korean carrot seasoning,
1 bunch of cilantro,
1 bunch of parsley,
1 bunch of dill.

Preparation:
Grate the squash and carrots on a Korean carrot grater, grate the onions and peppers into half rings. Grind the garlic using a press, chop the greens. Mix all ingredients and leave for 3 hours. Then stir again and fill sterilized jars with salad. Cover with lids and sterilize for 12 minutes. Roll it up and turn it over.

Squash stuffed in pumpkin. Cut small squash in half and remove the seed chamber. Prepare minced meat from parsnip roots, carrots, parsley, celery: finely chop, add chopped onion and simmer in vegetable oil. Add salt and mix. You can add a little greenery. Stuff the squash, place them in a cleaned hollow pumpkin and fill with brine (per 1 liter of water - 60 g of salt, 50 g of sugar). Place in a cool place.

Squash caviar

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

Preparation:
Cut the prepared squash into strips and simmer in a deep saucepan for about an hour until the liquid evaporates. Meanwhile, fry the onions and carrots in vegetable oil until golden brown. After the squash is stewed, add carrots and onions, chopped peppers and tomatoes, salt and sugar and simmer, stirring, for about 45 minutes. Pour in the vinegar, stir and place in jars. Roll it up, turn it over, wrap it up.

Squash with cabbage

Ingredients for marinade:
2 liters of water,
3 stacks Sahara,
2 stacks 3% vinegar,
2 stacks vegetable oil,
4 tbsp salt.

Preparation:
Peel white cabbage and squash, cut into slices and blanch in boiling water for 5 minutes, then immediately plunge into ice water. Place cabbage and squash in sterilized jars, pour hot marinade and cover with a plastic lid. Once cooled, store in the refrigerator.

Appetizer of squash and carrots

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

Preparation:
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 place in sterilized jars. Leave to sterilize for 50 minutes from the moment of boiling. Roll it up and turn it over.

Stewed squash appetizer

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

Preparation:
Cut vegetables and roots into not too small pieces. Place in a bowl or deep pan, add water and simmer for about 40 minutes from the moment it boils. Pour in vegetable oil, salt, add vinegar and boil for another 5 minutes. Immediately place in sterilized jars and seal.

Squash salad with sweet peppers and tomatoes

Ingredients:
2 kg squash,
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.

Preparation:
Finely chop the squash and bell peppers, pass the garlic through a press, cut the tomatoes into slices. Place spices in sterilized jars, layer them with tomatoes, a mixture of squash, sweet peppers and garlic. Pour 1 tsp into each liter jar. vinegar and pour 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 squash,
2 heads of garlic,
100 g salt,
100 g sugar,
100 g vegetable oil,
100 g 9% vinegar,
1 bunch of parsley.

Preparation:
Cut the young squash into thin slices, and also cut the garlic very thinly. Add chopped parsley, salt, sugar, vegetable oil, vinegar, mix and place in sterilized 0.5-liter jars. Let it sterilize for 20 minutes. Roll it up and turn it over.

Assorted vegetables with squash

Ingredients for a 3-liter jar:
½ squash,
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,
10 black peppercorns,
2 bay leaves,
3 buds of cloves,
2 tbsp. salt,
4 tbsp Sahara,
½ cup 5% vinegar.

Preparation:
Cut the squash into slices, carrots and zucchini into slices, cut the onion and sweet pepper into 4 parts. Place spices and seasonings, sugar and salt at the bottom of sterilized jars, arrange assorted vegetables on top and pour boiling water over them. Let it sterilize for 15 minutes from the moment it boils. You can add cauliflower or broccoli florets to this salad, it will turn out very elegant.

Compote of squash and cherry plum

Ingredients for a 3-liter jar:
1 kg squash,
1 kg cherry plum,
2 stacks Sahara.

Preparation:
Place the peeled and chopped squash into 3-liter jars, filling them about halfway, and place the cherry plum on top in a third of the jar layer. Add sugar, pour boiling water and place the jars to sterilize for 20 minutes from the moment of boiling. Roll it up and turn it over.

Squash jam

Ingredients:
1 kg squash,
1 kg sugar,
500 ml water.

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

Happy preparations!

Larisa Shuftaykina

Squash, which looks very unusual, occupies far from the last place among vegetables in the gardens of amateurs. These vegetables are no less useful than others. They contain vitamins and macroelements such as A, C, B1, B2, PP, iron, potassium, sodium, zinc, lutein, etc. But the most popular beneficial property of squash is its low calorie content. 100 gr. The product contains only 19 kcal. However, due to their high fiber and carbohydrate content, 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. Let's look at several options for squash marinade recipes.

This is a very simple recipe for preparing the preparation. 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. No sugar is added to the recipe; it is replaced by peppermint, which, in addition to its sweetish taste, adds spice and sophistication to the dish. Both children and adults will be happy with the unusual salting.

Required Products:

fresh, young squash – 300-400 gr.;
water – 1 liter;
salt – 1 spoon (teaspoon);
1 horseradish leaf;
a bunch of celery leaves;
a bunch of mint;
a bunch of dill;
3 bay leaves;
peppercorns – 5 peas.

Marinating squash for the winter recipes:

Wash the young squash and place it in a separate pan.
You need to boil water and pour it over the vegetables. Leave everything for 6 minutes.
After 6 minutes, immerse the squash in cold water and 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.
Take a liter jar. Place some of the greens on the bottom and add pepper.
We cut the squash (if they are large), or add whole ones if they are very small. Place the remaining greens on top.
Let the jar be sterilized. To do this, take water into a saucepan, lower the jar into it and boil for 20 minutes. To prevent the jar from bursting, you can put a small napkin on the bottom of the pan.
Then seal the jar tightly with a lid and let it cool. Delicious and healthy squash will be ready for winter.

Marinated squash 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 winter by opening just one jar. But how beautiful it will all look on the table.

We will need:

young small squash – 500 gr.;
sweet bell pepper – 3 pcs.;
garlic cloves – 3 pcs.;
4 small cucumbers (optional without them);
4 small tomatoes;
a bunch of dill;
a bunch of parsley;
3 cherry;
3 leaves of home currant;
citric acid – 1 tsp;
not ground cloves, 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 spoon (tablespoon, 70%).

Instant marinated squash:

Wash the squash well. For more tasty preparations, use young squash. Their peel is still soft and tasty to eat. Old fruits will resemble hard squash with large seeds that will have to be peeled in winter.
Place salt, pepper, citric acid, bay leaves, and cloves at the bottom of the jar. Then lay out the squash in layers, between each layer put currant leaves, cherry leaves, parsley and dill.
Place the vegetables.
Bring the water to a boil and pour it over the vegetables. Then place the jar in a saucepan with water and boil for 30-40 minutes, sterilize.
The very last ingredient will be vinegar - pour a spoonful of vinegar on top and roll the lid tightly.
Let it cool. We store everything in a cool place. The delicacy for the winter is ready.

Marinated squash is crispy for the winter

A fairly simple recipe that will not complicate any housewife. Everything is done quite quickly and at minimal cost. Hot pepper will add piquancy to the dish, and for lovers - spicy pickle. Thanks to the minimal amount of ingredients, it can be used both as a snack and as an addition to other dishes.

For a liter jar we take:

young squash 500 grams;
water 0.5 liters;
2-3 leaves of horseradish;
one bunch of parsley;
one bunch of dill;
one bunch of celery (optional);
hot pepper – 1 small pod;
2 bay leaves;
3 garlic cloves.

Marinated squash recipe for crispy winter:

Wash the squash and add to boiling water. Blanch in this manner for 5 minutes. Then put it in cold water and let it cool.
Prepare the brine. To do this, boil water with salt and sugar until they are completely dissolved (depending on the size of the salt). Then pour in the vinegar and remove from the stove.
First, put all the spices, squash and peppers in a jar, between the squash - garlic, cut into circles, put greens on top (which you chose for the marinade).
Pour brine over everything.
Place the jar in a pan of water and sterilize for 15 minutes.
Then roll the lid tightly on the jar. Turn it over and put it in a cool place.
To improve the taste of the squash, or rather to prevent it from becoming sour, cool it, the faster the better.
The marinated squash is ready.

How to pickle squash for the winter

A very simple recipe with a pleasant delicate taste. Pickled bell peppers are very nutritious and tasty. And in winter there is a lack of vitamins. Pepper makes the taste much more pleasant and tender.

We need the following products:

1 kg. young squash;
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 tbsp granulated sugar;
2 tbsp salt.

Step by step recipe:

Wash the vegetables, cut them (as you wish - into slices or into rings) and place in a bowl. Place herbs and spices on top.
Boil the brine in a saucepan, adding salt, sugar and vinegar. Acetic acid is poured in last, after which the pan is removed from the heat. Pour the brine over the vegetables.
Place the jars in a container of water, place on the stove and boil for 20 minutes.
After sterilization, roll up the jars tightly and let cool in a cool place. Squash with bell pepper is ready.

Marinating 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 served with.
Let's 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 tbsp. spoon of sugar;
1 tbsp. a spoonful of salt (with a heap);
3 dried star anise flowers;
peppercorns – 8 peas;
caraway seeds – 1/2 teaspoon;
5 laurel leaves;
5 garlic cloves;
tablespoon 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, to avoid cracking the dishes. Let cool.
After cooling, drain the water and boil again. Pour it into the jar again and let it cool.
While we fill the vegetables with water and let them brew, we 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. Add spices and herbs to this water. Boil and pour warm squash.
Lastly, vinegar is poured on top and immediately sealed tightly with a lid.
Let cool in a cool place.
An assortment of squash and cherry tomatoes is ready for the winter.

Marinated squash for the winter with apple and carrots

For a more sophisticated and unusual marinade, you can use the following recipe. In addition to vegetables, another very healthy and tasty ingredient in it is apples, which have even more vitamins. This unusual recipe is quite easy to prepare.

It will require:

5 medium freshly picked squash;
medium-sized carrots – 5 pcs.;
onions – 4 small heads;
3-4 medium sized apples;
3 l. water;
4 bay leaves;
a bunch of dill;
a bunch of parsley;
peppercorns – 8 pcs.;
4 cloves;
6 garlic cloves;
3 tbsp. spoons of granulated sugar;
2 tbsp. spoons of salt;
1 tbsp. spoon of acetic acid (70%).

Preparation step by step:

Wash fresh small squash and cut into slices.
Wash and cut the carrots and apples as well. Apples into 4 parts (if the fruits are small or the size of ranetki), carrots - maybe in strips, maybe in rounds. Peel the onion and garlic, cut the onion into slices, and halve the garlic.
Prepare the brine: pour all the seasonings, herbs and spices into boiling water. Boil the brine for 3-4 minutes.
Place the squash in a separate bowl and fill it with boiling brine. Bring to a boil and cook for 3 minutes, then add carrots and garlic to the squash. Cook for three minutes, then add apples and boil for 2 minutes.
While we were working on vegetables and marinade, the jars could be put in to be sterilized. There are a lot of sterilization methods. We sterilize in order to destroy all unnecessary microbes, which will later spoil the workpiece. Probably the easiest way is to treat it with vinegar. To do this, pour a little vinegar into a jar, close it and shake well. So that the vinegar washes all the walls of the jar. Then we open it, drain off the remaining unnecessary vinegar and let it air out.
Place the prepared vegetables with apples and marinade in jars and fill with marinade. Seal tightly with lids and let cool.
A very tasty 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 definitely delight you on the table. Having chosen one of the recipes to suit your taste, 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 as, for example, and.

Squash are tasty and healthy vegetables; they are suitable for preparing various dishes, as well as for preparing preparations. You can prepare squash for the winter in different ways. These fruits taste salted and pickled; they go well with other vegetables, so they can be used to prepare salads, caviar or lecho.

To make squash preparations tasty, you must adhere to the following rules:

It is advisable to use young fruits for canning; small squash can be pickled whole;
if there are only large fruits, 7-8 cm in diameter, then they are best used for making caviar or salads;
The taste of squash is similar to zucchini, so they can be preserved using the same recipes. But squash must be blanched before cooking;
Before cooking, wash the squash thoroughly and cut off the stem. There is no need to peel the peel, it is very thin;
You can preserve squash along with other vegetables; they go well with onions, carrots, tomatoes, cabbage, zucchini, etc.

Interesting facts: squash is an artificially bred variety of pumpkin; this plant is not found in the wild. The vegetable got its name from its unusual shape; the name comes from the French word for “pie.”

Crispy pickled squash for the winter

Preparing crispy pickled squash is not at all difficult; for preparing canned food, small fruits that can be pickled whole are recommended. To prepare 2 liter cans of canned food, you will need:

1-1.2 kg of small squash;
½ horseradish leaf;
2 dill umbrellas;
½ pod of hot pepper;
2 bay leaves;
4 blackcurrant leaves;
2 cherry leaves;
10 black peppercorns;
4 cloves of garlic.

Marinade:

1 liter of water;
1 tablespoon of salt (heaped);
4 tablespoons sugar;
120 ml table vinegar.

We wash the squash thoroughly; use a brush or a new dish sponge for washing. Since we will not peel the fruits, the washing process must be taken responsibly. Then you will need to cut off the stalks.

Advice! If you only have fairly large squash (more than 5 cm in diameter), then they need to be cut into several parts before marinating.

At the bottom of each liter jar (they need to be sterilized in advance) you need to put a quarter of a horseradish leaf, half a dill umbrella, a currant and cherry leaf. We also add two cloves of garlic and five black peppercorns. Wash and dry all the greens well before putting them in jars.

Then we put the squash in the jars, filling the jars to the level of the hangers. Place the remaining halves of dill umbrellas and a currant and cherry leaf on top of the vegetables. Pour boiling water into the jars, filling them to the very brim. Cover with boiled lids.

2 kg squash;
1 kg of cucumbers;
500 gr. carrots;
500 gr. Luke;
1 head of garlic;
1 bunch of dill;
½ cup vegetable oil;
200 ml table vinegar (9%);
2 tablespoons salt;
1 tablespoon sugar;
1 teaspoon ground black pepper.

We wash all the vegetables and herbs and dry them. Cut the squash into small cubes or bars. Cut the cucumbers into very thin halves of circles. Grate the carrots into thin long sticks, and the onion into thin halves of rings. Mix all the vegetables.

Pour oil, vinegar, salt, sugar and pepper into the salad. Mix everything very well. Leave, covering the dish with salad with a lid, for 3 hours. Then place the salad in dry, clean jars and compact the vegetables well with a spoon. Apply to the level of the shoulders.

Then we pour the juice that was released when the salad was pickled into jars. Cover the containers with lids and set to sterilize. Sterilize half-liter jars for 20 minutes. Close the jars tightly.

Squash in Korean

Fans of spicy snacks will love the squash cooked in Korean style.

3 kg squash;
500 gr. carrots;
500 gr. Luke;
6 pods of bell pepper;
6 cloves of garlic;
2-3 pods of hot pepper;
1 bunch of dill;
1 tablespoon Korean salad seasoning;
150 gr. Sahara;
2 tablespoons salt;
1 glass of table vinegar (9%);
1 glass of vegetable oil.

Read also: Zucchini “like milk mushrooms” for the winter – 6 recipes

We wash the squash and cut off the stalks. We grate the vegetables on a special grater to get a thin long straw. We peel the carrots and grate them in the same way as the squash. Chop the onion into thin halves of rings. Cut the bell pepper in half, remove the seeds from it, and cut it into thin strips. We pass the peeled garlic through a press, chop the peeled hot pepper very finely.

Mix all the vegetables, sprinkle them with seasoning for Korean salads, pepper, and salt. Add chopped herbs, pour in vinegar and oil. Mix everything very well. Let the salad sit for a couple of hours. Then place them in clean and dried jars and cover with lids. Sterilize by soaking in boiling water for 15 minutes. We seal the jars tightly.

Salted squash

You can prepare salted squash. Here is a traditional recipe for this preparation.

2 kg squash;
1.5 liters of water;
1 head of garlic;
60 gr. salt;
2-3 leaves of horseradish;
6 cherry leaves;
6 black peppercorns;
100 gr. fresh dill.

From the specified amount of products, three liter cans of canned food are obtained. You can cook vegetables in one three-liter jar or take two one and a half liter jars.

Wash the vegetables and herbs well and let them dry. The squash needs to be blanched. Place them in boiling water and boil for five minutes.

Peel the garlic, leaving the cloves whole. Place horseradish leaves, cherry and currant leaves, as well as dill sprigs into jars. We also put whole cloves of garlic and peppercorns in the jars. We pack the squash tightly into the jars.

Boil water with salt, pour hot brine over the squash. Let the jars cool, cover with regular plastic lids and place in a dark place for three days. Then carefully drain the brine, boil it and pour it boiling into the jars. Now we seal the jars hermetically, rolling them with tin lids. The workpiece must be stored in a cool place.

Assorted tomatoes, cucumbers and squash

A tasty and beautiful preparation - assorted tomatoes, cucumbers and squash.

600 gr. small young squash;
700 gr. small strong tomatoes;
700 gr. small cucumbers;
30 gr. parsley;
30 gr. dill;
4 cloves of garlic;
50 gr. Luke;
4 bay leaves;
10 black peppercorns;
10 peas of allspice;
4 buds of cloves;
1 liter of water;
4 teaspoons salt;
9 teaspoons sugar;
11 teaspoons bite (9%).

Wash vegetables and herbs thoroughly and dry. Peel the onion and garlic, cut off the stalks of the squash. We prick the tomatoes from the side of the stalk, making a couple of punctures with a toothpick, and cut off the ends of the cucumbers. Cut the onion into large circles.

Place several sprigs of dill and a bay leaf in clean, dry jars. We also put onion rings and garlic cloves there, as well as peppercorns and cloves. Place prepared vegetables in jars. It is better to put the cucumbers down, and place the tomatoes on the top layer.

Advice! If you only have large vegetables on hand, then cucumbers and squash can be cut into pieces, but it is better to leave the tomatoes whole.

Pour boiling water into the jars and cover with boiled lids on top. Leave for a quarter of an hour. Then drain the water from the cans into a saucepan, add salt, sugar and boil for one minute. Then pour in the vinegar and immediately turn off the heat. Pour the marinade into jars and screw the lids on. Cool under a fur coat.