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Squash marinated for the winter

Squash marinated for the winter


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

How to deliciously pickle squash for the winter

First of all, it should be understood that among the closest relatives of the squash are not zucchini at all, as most gardeners think. Another name for squash is dish-shaped pumpkin, which means that they are in much closer family ties with this vegetable. It is not for nothing that fully ripened squash with the size and hardness of their peel is much more like pumpkins and are no longer suitable for consumption, except for animal feed. And for people, the most seductive are squash of very tiny sizes.

It is allowed to use for preparations and medium-sized vegetables. The main thing is that the seeds are not yet fully ripe in them, then the pulp after canning will remain firm, and not sluggish.

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

In order to get crispy pickled squash for the winter in jars, there is another trick. Large vegetables must be blanched before harvesting for 2-5 minutes (depending on age) in boiling water. But the main thing is to put the pieces in very cold water right after blanching. The use of this technique will provide the future workpiece with an attractive crispness.

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

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

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

Marinade for squash, 1 liter

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

  • 550-580 g of squash;
  • 420-450 ml of water or liquid for the marinade;
  • 3-4 cloves of garlic;
  • 2-3 sprigs of parsley;
  • 1-2 branches with an umbrella of dill;
  • 3-4 peas of allspice;
  • 1 bay leaf;
  • 1 / 3-1 / 4 horseradish leaf;
  • 2 leaves of cherry and black currant;
  • a slice of red hot chilli;
  • 5 black peppercorns;
  • 1 tbsp. l. salt;
  • 2 tbsp. Sahara;
  • ½ h. Vinegar essence.

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

Advice! When pickling squash for the first time, you should not use all the spices and spices at once.

To begin with, it is better to stick to the classic recipe, and then, as you gain experience, gradually add one or another spice to obtain a variety of flavors of the workpiece.

The classic recipe for pickled squash

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

  • 1 kg of squash;
  • 1 liter of purified water;
  • 2-3 cloves of garlic;
  • 2 sprigs of dill and parsley;
  • Bay leaf;
  • 8 black peppercorns and 4 allspice;
  • 2 tbsp. salt;
  • 3-4 tbsp. Sahara;
  • 2-3 st. 9% vinegar.

And the manufacturing process itself is very simple.

  1. Patissons are prepared for pickling in the standard way: they are washed, cut off excess parts, and blanched if necessary.
  2. Marinade is made from water, salt, sugar, bay leaves and peppers. Boil it for about 5 minutes, then pour in the vinegar.
  3. Place the garlic and half of the required amount of greens at the bottom of the pan. Then the prepared squash is laid, covering them on top with the remaining greens.
  4. Pour in a slightly cooled marinade, cover with a lid and leave for several days to fully soak at room temperature.
  5. After 2-3 days, the squash, along with the marinade, is more convenient to transfer to clean jars and store in the refrigerator.

How to pickle squash for the winter in jars

In modern kitchen, more often it is necessary to deal with blanks with hermetically sealed pickles and marinades in jars. Since not everyone has enough space in the refrigerator to store all canned food. There is nothing particularly complicated in this process. Marinating squash is not fundamentally different from the same process for cucumbers or zucchini.

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

  1. Glass containers must be thoroughly washed using a soda solution and be sure to rinse well after that.

    Attention! Since jars with already pledged products will be sterilized, there is no need to pre-sterilize them.

  2. In each jar, spices chosen to taste are first placed on the bottom: garlic, pepper, herbs.
  3. Simultaneously prepare the marinade by heating water with salt and sugar in a separate saucepan.
  4. While the marinade is being prepared, the fruits of the squash are placed in the jars as tightly as possible, but without fanaticism. From above it is better to cover them with some other greenery.
  5. The marinade is boiled for about 5 minutes until the spices are completely dissolved, at the end, vinegar is added and the squash put in jars is immediately poured into it.
  6. Cover the glass container with boiled metal lids, which are no longer opened during sterilization.
  7. A wide flat pan is prepared for the sterilization process. The water level in it should be such that it reaches at least the shoulders of the jar placed in it.
  8. The temperature of the water in the pot should be about the same temperature as the marinade in the jar, that is, it should be quite hot.
  9. Place the jars in a pot of water on any support. Even a tea towel folded several times can play its role.
  10. The pan is put on fire, and after boiling water in it, jars of pickled squash are sterilized for the required amount of time, depending on their volume.

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

Recipe for squash marinated with garlic for the winter

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

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

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

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

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

From products for a liter jar you will need:

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

How to pickle squash for the winter without sterilization

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

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

You will need:

  • 500 g of squash;
  • 250 g apples;
  • 2 cloves of garlic;
  • half a small capsicum;
  • several sprigs of herbs (parsley, dill);
  • 1 liter of water;
  • 60 g of salt and sugar;
  • 2 tbsp. 9% vinegar.

Manufacturing:

  1. The stalks are removed from the squash, the seed chambers from apples. Cut into 2 or 4 pieces, if necessary.
  2. All spices, pieces of squash and apples are evenly distributed over pre-sterilized jars.
  3. Heat a pot of water to a boil and pour the contents of all the cans with it almost to the very edge.
  4. Cover with sterile metal lids and leave for some time to soak. For liter cans this time is 5 minutes, for 3 liter cans - 15 minutes.
  5. While the jars with squash and apples are infused, the same amount of water is again brought to a boil in a separate saucepan.
  6. Water is drained from the cans, using special lids with holes for convenience, and almost immediately filled with boiled water.
  7. Leave for the same period.
  8. Water is again drained from the cans.
  9. At this point, the marinade is boiled from water, sugar and salt, and at the end vinegar is added.
  10. For the third time, jars of vegetables and fruits are poured with boiling marinade and they are instantly hermetically rolled up.
  11. It is important that the lids are kept sterile at all times. To do this, a container with water must be boiled on the stove all the time during manufacture, into which the lids are placed between fillings.
  12. When using this method of preparation, jars of pickled squash can be additionally wrapped upside down for cooling.

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

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

And the components are used in the following proportions:

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

Recipe for squash marinated without vinegar for the winter in jars

Not everyone accepts the presence of vinegar in winter preparations. Fortunately, you can do without it by replacing it with the addition of citric acid.

Important! To get a substitute for 9% vinegar, 1 tsp of citric acid is diluted in 14 tbsp. warm water.

You will need:

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

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

The preparation method also does not provide for traditional sterilization.

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

Attention! Umbrellas or twigs of dill can be replaced with seeds. They will make the marinade even more flavorful.

Squash marinated in pieces for the winter

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

You will need:

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

Preparation:

  1. Patissons are washed and cut into small pieces, carrots - in thin circles, onions - in half rings.
  2. Chop the garlic and herbs with a knife.
  3. In a deep container, combine all the chopped products, add spices, vinegar and mix thoroughly.
  4. Leave warm for 3-4 hours.
  5. Then they are transferred to clean glass jars and sent to sterilization for at least 20 minutes.
  6. They are hermetically sealed and stored.

Squash marinated with zucchini and cauliflower

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

You will need:

  • 1 kg of squash;
  • 700 g of cauliflower;
  • 500 g of young zucchini;
  • 200 g carrots;
  • 1 sweet pepper;
  • 7-8 pieces of cherry tomatoes;
  • half a pod of hot pepper;
  • 1 head of garlic;
  • 2 onions;
  • 60 g salt;
  • 100 g sugar;
  • dill - to taste;
  • 2 tbsp. vinegar;
  • 8 carnation buds;
  • 5 peas of allspice.
  • from 1.5 to 2 liters of water.

Preparation:

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

Storage rules for pickled squash

The squash marinated in jars will be fully cooked in about a month after cooking. They must be stored in cool conditions without light. A regular storage room located far from heating systems may work. A cellar or basement is ideal.

Conclusion

Pickled squash for the winter "lick your fingers" can be prepared according to several recipes. After all, each family has its own taste and special preferences. But in any case, in terms of beauty and originality, there is little that can be compared to this dish.


Watch the video: Top 10 Best Tasting Winter Squash with Black Gold (December 2022).

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