A delicious recipe for making pickled squash with cucumbers for the winter
Squash marinated with cucumbers is a very tasty and at the same time easy-to-prepare food, ideal for both a solemn event and for an ordinary home dinner. In order for the appetizer to turn out to be crispy and pleasant to the taste, you need to carefully select the ingredients, observe the nuances of cooking, and know all the tricks of pickling vegetables.
The subtleties of pickling cucumbers with squash
Patissons are a type of saucer-shaped pumpkin. Numerous recipes allow you to prepare delicious snacks in one way or another - the product can be salted, pickled, using a variety of ingredients and additives for this.
The vegetable got its name from the French "pate", which means "pie" and is directly related to the appearance of the product.
Since the structure and taste of squash almost completely coincide with squash, you can use a recipe for squash to preserve the vegetable. Young crops are best suited for cooking, while mature fruits are recommended to be added to salads. If ripe vegetables were purchased for pickling, then they should be divided into parts. Overripe squash is not advised to be used at all, since they are very hard and no longer have their former unusual taste.
It is not at all necessary to remove the peel before preserving, since the shell is very thin and lends itself well to processing. However, it is important to follow the rule of hygiene - thoroughly rinse the skin of the product with a brush. The stalks must be removed.
Preserving vegetables involves blanching. Thanks to this procedure, the vegetable remains crispy. The bottom line is to process squash with hot water for 5-10 minutes. An alternative way is to pour boiling water over the product or hold it in it for a while. To preserve the golden hue, a contrast shower is used - after hot processing, the vegetables are dipped in cold water.
Ingredient List
To pickle cucumbers with squash according to the standard recipe, you will need the following ingredients:
- squash - 1 kilogram;
- cucumbers - 3 kilograms;
- black pepper - 12 pieces;
- allspice - 10 pieces;
- dill - 4 umbrellas;
- bay leaf - 4 pieces;
- garlic - 6 cloves;
- horseradish - one sheet;
- salt and sugar - 60 grams each;
- vinegar essence - 30 milliliters;
- clean water - 2 liters.
You will also need glass jars to store canned food. To obtain a satisfactory result, the container must be tightly closed.
Selection and preparation of products
At this stage, it is necessary to conduct a careful selection of products for the upcoming conservation, since the taste of pickled squash with cucumbers and the shelf life of the snack depend on the quality of vegetables. Vegetables are prepared as follows:
- Select small young fruits. Overgrown squash is too hard, therefore, only suitable for salads.
- Do not remove the skin, but wash thoroughly with a soft-bristled brush.
- Remove the stalk. In this case, the circle at the cut site should not exceed two centimeters.
- Before salting and preserving the product, the squash is blanched. The procedure helps to soften the tissues of the product.
- Immediately after blanching, the fruits are dipped in ice water. Thanks to this, the peel will retain its yellowish tint.
- Cucumbers are soaked in cold water for 3 hours before conservation.
To keep canned food fresh and tasty for as long as possible, they must be stored in sterile glass containers. Sterilization is carried out over steam or by other means (for example, in a microwave).
How to cook cucumbers with squash for the winter?
The standard recipe for salting vegetables makes it easy and quick to prepare an excellent crispy snack. Moreover, this option is applicable to any harvesting for the winter. The canning process includes the following steps:
- Pre-selected and carefully processed vegetables are cut in half.
- Spices are placed at the bottom of the container.
- Vegetables are tamped into a jar to the very top.
- Boil water, add salt, sugar, then fill the jars and let the contents brew for 15 minutes.
- After the vegetable platter has warmed up, the water must be drained into a saucepan and boiled again, adding vinegar essence there.
- Pour hot brine into a container and screw tightly.
- Wait until the temperature of the contents reaches room temperature, and then put the blanks for storage in a cellar or other suitable place.
Containers cannot be used without sterilization. In addition to the main vegetable ingredients, carrots, tomatoes, lemon can be used as a supplement.
How and how much can you store?
The blanks are stored in the cellar, closet or on the glazed balcony for 12 months. It is important that the temperature indicators are within 15-18 degrees. There should be no heating devices or other heat sources nearby.
The maximum shelf life is 2 years, provided that the room is always dry and regularly ventilated.
Pickled squash with cucumbers is a great snack option for any occasion. Compliance with the rules of canning and storage will allow you to enjoy crispy vegetables for a long time.
