Recipes for harvesting zucchini and squash for the winter
Canning is the best way to stock up on winter supplies. It is very pleasant to open your own preparations later in the cold season and enjoy delicious vegetables of our own production.
Squash and zucchini are universal, therefore vegetables are well suited for pickling, and they are not inferior to pickled cucumbers in terms of taste. Many different blanks can be made from squash. In addition, their cost is much lower, so you can not only pamper your family with goodies, but also save money. We will learn how to prepare and combine zucchini and squash in one twist and how to pickle vegetables without sterilization.
Stock in cans
This canning method is simple and easy to carry out. The result will surpass all expectations - the vegetables are juicy and tender in taste.
What you need:
- a pinch of black pepper;
- squash;
- head of garlic;
- two carrots;
- vinegar essence 9% - a tablespoon;
- fresh dill and parsley;
- vegetable oil;
- granulated sugar, salt.
Finely chop the carrots and squash into bars, chop the herbs and garlic separately. Mix all the ingredients thoroughly and add salt, sugar and spices to taste. Next, pour in a spoonful of vinegar.
You need to marinate for several hours, then preserve. In this way, you can prepare squash for the winter in a short time.
Crispy squash
For pickling, it is better to take young vegetables with a still soft peel, then the appetizer turns out to be much tastier.
For cooking you will need:
- young squash;
- large head of garlic;
- currant (leaves);
- salt, peppercorns;
- horseradish;
- dill;
- distilled water.
Take vegetables, cut into halves. Dip all the ingredients into the prepared jar, put the squash on top. Next, you need to boil water and add granulated sugar and salt there. After the brine is ready, pour it to the brim of the jar and cover with the lids on top for ten minutes.
After this time, pour the brine from the squash into a saucepan, boil and pour again into the jars. Screw on the lids. Such pickled squash can be served as a side dish with a main course.
Squash and squash marinated with onions
Have you ever tried delicious pickled zucchini and squash? This recipe was used by our grandmothers. The cooking method is complex, but the result is worth it.
What products you need:
- zucchini and squash - 500 grams of each type;
- onions - four heads;
- vinegar - three tablespoons;
- garlic - three cloves;
- sweet peas - 4 pieces;
- granulated sugar - one large spoon;
- dill and parsley - one bunch each;
- cloves - several pieces;
- bay leaf - five pieces;
- salt to taste.
First of all, we thoroughly rinse the vegetables, cut out the stalks. Next, fill them with boiling water for five minutes, cut them into large pieces and place them in cold water for one hour. Marinating zucchini and squash should take place exclusively according to this principle, even if you don't really want to wait for the measured time.
At this time, peel the garlic and onion, chop coarsely, then coarsely chop the dill and parsley. Pour vinegar 9% essence into a glass container, and then put garlic with onions, bay leaves, pepper, cloves, herbs and vegetables themselves. You should get a kind of assortment of different ingredients.
For the marinade, you need to boil water and add granulated sugar and salt to the liquid. Pour vegetables with this boiling solution, let them cool, then close the pan with a lid and put it in a cool place for 2 days. Well, that's all, the appetizer of squash and zucchini is ready, you can serve it to the table!
In a sterilized way, this assortment can be stored for a long time.
"Krasnodar" caviar
Excellent vegetable appetizer, good budget recipe. Harvesting is done with zucchini and fresh tomatoes, bell peppers, carrots, onions and always garlic. By the way, this caviar recipe can be used not only for zucchini, but also for eggplants. Some even go further by making a platter of several vegetables at once.
The number of products is designed for twenty liter cans:
- garlic - 300 grams;
- young zucchini - about two kilograms;
- sweet bell pepper - one kilogram;
- fresh parsley - two bunches;
- onions - 500 grams;
- granulated sugar - 200 grams;
- vinegar essence (9%) - 50 grams;
- red tomatoes - a kilogram;
- salt - 80 grams;
- vegetable oil - 500 grams.
If you want the caviar to be spicier, you can add 1 hot pepper pod if desired.
It is difficult for some to imagine what the preparations from zucchini and squash for the winter look like, but our recipes with photos will help not only in the spinning process, but also become an excellent motivation, because such a snack on the festive table will pleasantly surprise guests.
The method of preparing caviar does not take much time:
- Wash the vegetables, cut off the bottoms, grate. If the zucchini exudes too much juice, squeeze it out.
- Wash the carrots, peel the skins, grate. Peel the onions and chop finely. We clean the Bulgarian pepper from seeds and cut into ten equal parts into small strips. Cut the tomatoes in two. Peel the garlic and divide it into wedges.
- Wash greens, set aside.
- Take a meat grinder and pass the herbs, tomatoes and garlic into one bowl.
- Heat oil in a saucepan and sauté onion over low heat. Throw the carrots into the same container and simmer for 10 minutes.
- It is necessary to pour sugar, salt and vinegar into the vegetable mass.
- A mixture of tomatoes is poured into onions with carrots. We are waiting for it to boil, then we lower the pepper and zucchini.
The caviar must be brought to a boil and kept on low heat for about 60 minutes. When finished, you can add a spoonful of allspice.
If you do not spin caviar for the winter without sterilization. Please be patient and start the packaging preparation process. It is necessary to boil the iron lids in a saucepan. Next, the cans need to be washed with soda and sterilized in an ordinary oven. When everything is prepared, the cooled platter can be poured into jars. Roll up the caviar with lids and turn the bottoms up. Cover the canned squash with a towel until the next morning.
Such preservation is perfect for a festive table.
Caviar can be made with the same ingredients, only from squash - it turns out no worse. Pickled vegetables can be used in salads, soups and as a stand-alone dish.
Salting
Only experienced housewives know how to salt squash for the winter, and in a salted form, these vegetables are no worse than cucumbers. An easy salting recipe will appeal to every housewife due to the speed of cooking. There are, of course, many options for how to salt this vegetable, but we will focus on the most popular recipe.
Young vegetables with a diameter of about 7 cm must be washed, put in a glass container, mixed with celery leaves, cherries, mint, horseradish and garlic. From above, the whole thing needs to be closed with currant leaves. Prepare the marinade and pour the squash, already chilled.
Store the squash blank in a dry place, or better in a cellar, where it is dark and cool. Salted vegetables will appeal to everyone in the household, especially in winter, when you really want to eat something tasty and healthy.
