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How to properly salt squash for the winter, quick recipes for cooking at home

Salted or pickled squash for the winter - in many people, salivation increases with these words. How to salt squash for the winter correctly - you will need knowledge of recipes from experienced housewives, recommendations and step-by-step instructions for preparing conservation. Correctly and qualitatively prepared dishes will forever gain a place on the festive table.

Content

1 Preparation of the main ingredients
2 We prepare the squash for the winter
3 Storage rules for conservation
4 Conclusion

Preparation of the main ingredients

Beginners often ask: is it necessary to soak the squash before salting - we will simply answer: no, they are soaked for a long period in brine anyway.

To make cold snacks tasty, with a crispy crust, following several rules of the preparatory stage will help:

for cooking, it is recommended to use only slightly small, unripe vegetables. Large, mature squash is used in salads with many types of vegetables or pickled, but this will require cutting them in half, removing the seeds and cutting them into pieces. Overripe "bombs" are used to make preserves, jams;
young and delicate skin is not peeled before processing. Different colors of the peel and pulp give the salting additional attractiveness;

unpeeled vegetables will need to be thoroughly washed using a brush or a rough-surfaced household sponge. This is the only way to remove all dirt and earth;
cutting off the stalks, try to cut the pulp as little as possible. The maximum size of the mug is 20-30 millimeters. To do this, you have to raise the hat, pull it up and cut off a minimum of the skin;
After blanching all parts before harvesting for 6-8 minutes, a crisp is obtained. So that the color does not change, zucchini and other vegetables are cooled in chilled water after blanching.

Important! Regardless of the recipes and cooking methods, in order to make the pickles tasty, it is recommended to cover the bottom of the containers with a layer of spices. To do this, you can use the foliage of black currant varieties, whole garlic cloves, horseradish roots and leaves.

These rules must be observed, regardless of the method of preserving the squash.

We prepare the squash for the winter

Cooks and housewives use a number of different recipes for preparing squash for the winter.

The classic recipe for harvesting squash

A simple yet delicious recipe.For cooking you will need:

medium-sized unripe vegetables - 2 kilograms;
purified water - 1.5 liters;
garlic - 1 medium-sized head;
salt to taste;
horseradish, medium-sized leaves - 3-4 pieces;
allspice peas - 6-7 pieces;
fresh dill with seeds - 100 grams.

Stages:

the squash is boiled in salted water for 6-8 minutes, thrown into a colander and set over a saucepan to drain the liquid;
garlic cloves are peeled, washed dill under the tap, laid out on a towel or paper towel to dry;
glass jars are sterilized in a water bath for 20-30 minutes;

horseradish foliage is not crushed, it is laid on the bottom of the jar together with peeled garlic, dill, pepper;
cut squash are tightly laid out on top of the spice layer, thus completely filling the jar;
the pan is filled with the entire volume of purified water, coarse salt is dissolved to taste. On medium heat, bring the brine to a boil, completely fill in the entire remaining volume of the jar;

loosely close the neck with a plastic lid or gauze cloth and leave for 72 hours to sour in a warm, dark place;
then the liquid is poured into a metal container, the brine is simmered over low heat for 3-5 minutes;
the prepared boiling liquid is poured into cans (the brine layer should be level with the neck) and hermetically closed with a lid. Plastic covers can be used. Then they put the snack in the refrigerator, but this method is only suitable for quick use of pickles.

Salted squash rings

We recommend adding salt to vegetables for the winter in this way. For a more refined taste, cucumbers are added to the composition. To prepare 4 cans, 3 liters:

squash - 5 kilograms;
cucumbers - 2.5 kilograms;
medium-sized cloves of garlic - 16-18 pieces;
1 hot chilli pepper for each jar;
garden greens - 200 grams;
purified water;
calcined salt - 400 grams.

Cooking steps:

Vegetables are washed under running water, removing dirt and earth residues from hard-to-reach places. Patissons are dipped in a container of boiling water for 3-5 minutes, cut into rings up to 15-20 millimeters thick, laid out on a towel to dry.
Banks are sterilized in a water bath.
The bottoms of all cylinders are covered with a layer of spices, using peeled garlic, chopped dill and parsley, 1 tablespoon of salt and fragrant pepper are poured in peas.

Squash with vegetables is evenly placed almost to the top of the cans.
A brine is prepared in a saucepan of water, salt is added to taste, brought to a boil, stirred so that the salt is completely dissolved, and all cylinders are filled with it. Cover with gauze napkins and set aside for 48 hours.
Pour the brine from the jars into a saucepan, bring to a boil and pour into the jars for 3-5 minutes. The operation is repeated 2 more times.
Banks are hermetically closed with metal lids. If you plan to use the product quickly, the cylinders are closed with nylon caps and placed in the refrigerator or lowered into a cool cellar.

Patissons in liter jars

For packaging in liter cans, small-sized vegetables are used, cut them into circles or slices. Medium-sized zucchini can be used, but this will require chopping vegetables into small pieces or filling them in large cans or barrels. Before cutting, vegetables are blanched in boiling water, then dipped in chilled water.

Such squash is easier to cut into pieces, their flesh becomes elastic and dense.

All other work is carried out in the same way as with the previous recipe, the sizes of the slices and the volume of cans differ.

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Apples recipe

This type of pickles is perfect for a festive table as a cold snack with a unique taste. Ingredients:

squash;
apples;
leaves of black currant, horseradish, cherry and lemongrass - 5 pieces each for 1 can;
water - 1 liter;
granulated sugar - 30-40 grams;
rye flour - 10 grams.

Preparation:

apples and small vegetables are thoroughly washed under running water, cleaning off all the dirt;
the whole set of spices is placed on the bottom of the jars and the jar is tightly filled, alternating layers of squash and apples;
water is poured into a saucepan, salt is stirred and brought to a boil;
the brine is poured into containers or into a large barrel. A load is placed on top, and the containers are removed to the cellar with cool air. Here the appetizer is freely stored all winter. You will need to remove foam and drain excess brine.

Cinnamon

This spice gives the product an unusual taste, but first it is recommended to try it from friends or buy it on the market. An appetizer for an amateur. For its preparation, prepare:

vegetables - 1 kilogram;
hot allspice peas - 10-12 pieces;
parsley and dill greens - 50 grams;
fresh horseradish root - 70-80 grams;
cinnamon - ½ stick;
garlic - 5 prongs per 1 can;
water - 1 liter;
coarse salt - 80-90 grams.

Cooking does not take much time:

small-sized vegetables, after washing and removing the tail, are pierced with a wooden twig or knitting needle in several places over the entire surface of the vegetables;
whole small vegetables are laid out in jars, each layer is sprinkled with chopped herbs, pepper, chopped horseradish root and cinnamon;
prepared brine is poured into the balloon, then it is drained, brought to a boil, and after pouring the cans are closed with lids.

Without sterilization

This recipe allows you to prepare an appetizer with a unique, slightly sour, taste and aroma of spices. You will need:

vegetables - 10 kilograms;
bitter capsicum - 10 pieces;
dill greens with seeds - 500 grams;
cherry and black currant leaves - 10 pieces each;
chopped fresh horseradish root;
purified water - 10 liters;
salt to taste.

For cooking:

choose small, slightly unripe vegetables with dense pulp and tender skin. The stalks are removed from them, pierced with a knitting needle in several places;
squash is laid out in layers, alternating with spices and spices.

The rest of the work cycle is carried out according to the classical scheme. You can prepare pickles for the winter in a barrel. The brine is poured into the filled barrel through the hole in the lid. The container is installed in a cool place. Pickles can be stored here during the entire cold period.

Patissons like mushrooms

These vegetables have their own unique taste, which allows them to be "disguised" as pickled mushrooms. Such blanks are obtained with a delicate and unique taste of salty nigella. For cooking you will need:

squash - 1500 grams;
carrots - 2 pieces, medium in size;
large head of garlic - 1 piece;
granulated sugar - ½ glass;
salt to taste;
hot ground pepper - to taste;
vegetable oil - ½ cup;
9% table vinegar - 100 grams;
parsley, dill.

Cooking steps:

carrots and squash are cut into small squares;
finely chop greens;
combine and stir all the components and pour vinegar into the pan;
leave to marinate for 2-3 hours;
evenly spread the mixture over the prepared jars and sterilize the product in a water bath for 15-20 minutes;
hot cans are rolled up with metal lids and wrapped in a blanket until they cool completely.

Squash in tomato

This recipe will be a decoration for your everyday and festive table. For cooking, prepare and wash 3500 grams of small squash, remove the stalk and cut into 4 parts. Prepare the marinade in a separate saucepan. To do this, pour 200 grams of vegetable oil, tomato juice and 100 grams of 9% table vinegar.

Then pour in ½ cup of sugar and ¼ cup of chopped garlic. Table salt is added to taste.

Vegetables are added to the boiling marinade and boiled over low heat for 15-20 minutes.Then the product is laid out in sterilized jars, rolled up with lids and wrapped in a blanket.

Recipe for salted squash in a saucepan

A set of ingredients is prepared:

small squash - 2 kilograms;
medium-sized horseradish foliage - 4 pieces;
medium-sized peeled garlic cloves - 4 pieces;
fresh hot pepper pod;
garden herbs to taste.

Cooking steps:

Ponytails are removed, all herbs and spices are finely chopped. Herbs, garlic and horseradish root are added according to an individual recipe and taste.
Prepare a brine using 40 grams of salt per 1 liter of water.
The boiling water is slightly cooled and poured into containers with vegetables and spices.
From above, the squash is covered with horseradish foliage, the jars are loosely covered with lids for souring vegetables. The finished product is stored either in the refrigerator or in the cellar.

Lightly salted squash in a package

Knowing this recipe will help you get tasty and healthy instant vegetables. It's simple enough:

small squash is cleaned of the tail, washed thoroughly under running water. If medium vegetables are used, they are cut into several pieces;
vegetables and chopped greens are placed in a regular plastic bag, the mixture is covered with salt and, for mixing, they are sharply turned over and shaken several times;
after 4 hours of finding a closed bag at room temperature, the squash is ready for use.

Crispy marinated with pepper

The preparation of this type of blanks for the winter is carried out in a short time and does not require a lot of experience in cooking culinary delights:

6 pieces of onions, sweet bell peppers and 1 ripe lemon are cut into thin rings;
grind 1 piece of hot pepper;
parsley, celery, basil are placed on the bottom of the jar - if desired. If these spices do not add flavor to the product, they can be easily discarded;
put rings of hot pepper, a few lemon slices, onion rings, a layer of squash, then a few leaves of fragrant laurel. All cans are laid out in this order;

the marinade is prepared in parallel. To do this, add 4 teaspoons of coarse salt, 200 grams of granulated sugar and a 100 gram stack of 9% table vinegar to a liter of water;
the boiled brine is poured into cans and loosely covered with a metal lid;
the jars are placed in a water bath and sterilized for 12-15 minutes, then sealed with lids and left to cool upside down under a blanket.

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Marinated squash for the winter in pieces

It is necessary to marinate fresh vegetables in pieces according to a specific recipe:

finely chopped parsley and dill, a slice of hot chili pepper, a few peas of allspice and 3-4 cloves of garlic are placed on the bottom of the cans;
if small squash is used, they are laid whole after washing from dirt and earth. Cut medium-sized vegetables into slices, and then into 4 more parts;
put a saucepan with a lot of water on the fire and bring it to a boil; poured into cans;

after the water has cooled down a little, it is poured into a separate saucepan and salt and sugar are added to the water at the rate - for 1 liter of water, you will need to add 2-3 tablespoons of coarse salt and 1 tablespoon of granulated sugar;
the marinade is brought to a boil and poured into jars with vegetables and spices;
containers are sterilized in a water bath for 10-15 minutes, then 1 tablespoon of 9% table vinegar is poured into each one, and the jars are rolled up with steel lids.

Squash with eggplant

Here is a recipe for making a delicious salad - snacks using these delicious vegetables with carrots, tomatoes and vegetable oil. All operations are performed according to a certain scheme:

They peel the necessary vegetables and wash out the entire set of ingredients under running water:

squash - 2500 grams;
eggplant - 2500 grams;
carrots - 500 grams;
bell pepper - 500 grams;
1 medium hot pepper;
onions - 500 grams;
tomatoes - 500 grams;
cloves of garlic - 20-25 pieces.

Squash, eggplant and carrots are cut into small squares, onions are cut into thin rings. Small bell peppers are not cut, only the tail is removed. Tomatoes are chopped, they are necessary for the preparation of a tomato in which vegetables are pickled.
Fill a large saucepan with vegetables in layers and add 200 grams of vegetable oil and granulated sugar and 100 grams of table salt.
The salad is brought to a boil and simmered over low heat for 60 minutes, until the vegetables are soft and tender.
The garlic is added 10 minutes before the salad is laid out in sterilized jars.
Banks are hermetically closed with screw caps or rolled up with special machines. Upside down, they are wrapped in a blanket or blanket and left to cool gradually.

Vegetable recipe with tomatoes

Culinary experts recommend to cook delicious squash with tomatoes for the winter. Such assorted vegetables will look beautiful on a festive winter table. The taste of ripe tomatoes complements the taste sensations of squash and bell pepper and makes the dish unforgettable and popular with housewives.

To prepare 1 serving you will need:

wash 4-5 medium-sized ripe tomatoes, carefully cut the hard cores at the top of the vegetables;
small squash - 3-4 pieces - thoroughly washed under running water, carefully cut off the top with a tail. Now vegetables are dipped in boiling water for 10 minutes and immediately after that in chilled water;
jars are thoroughly washed and calcined in the oven or sterilized in a water bath;

the bottom of the cans is filled with spices to taste. Many housewives add a few clove buds to traditional dill, black peppercorns. But this is not for everybody. Be sure to use citric acid (on the tip of a knife), 2 laurel leaves, 3-4 medium-sized cloves of garlic;
after the spices, a layer of cucumbers is placed, then cubes of squash, tomatoes and a small pod of hot pepper. From above, this pyramid is covered with black currant leaves;
to prepare the brine, we prepare a mixture at the rate of 1 liter of water - 40-60 grams of granulated sugar and salt. The brine is brought to a boil, removed from heat and poured into 1 tablespoon of 9% vinegar;
hot water is poured into jars and put to sterilize in a water bath for 10-15 minutes. After that, the jars are rolled up with sterilized lids.

Important! All of the listed recipes for pickles require adherence to simple recommendations for preserving storage.

Storage rules for conservation

The winter salting, sealed hermetically with metal lids, is freely stored in room conditions, there are no special requirements for its storage. The only thing to look out for is the shelf life of homemade products.

Important! It is not recommended to keep homemade squash pickles for more than 24 months.

It is better to open jars that have stood for so long, send their contents into a bucket, and during the next harvesting season, cook and close salted or pickled vegetables according to a new recipe. Storage in a basement or cellar is required to reduce the risk of food fermentation and unplanned explosion of cans during the warmer months.

It is not recommended to place cans near microwaves, heating devices, ovens and even near a refrigerator - working equipment raises the temperature near the place of its installation. Even if all microbes are destroyed during sterilization, no one can guarantee that chemical processes will not begin in the heated space.

Be sure to store pickles and pickled vegetables in a cool or cold place, placed in wooden barrels, glass or stainless steel large cylinders.

Such home-made products are under oppression and are simply covered with a lid.Periodically, you will need to rinse the napkin laid on the vegetables and remove excess water. At the first signs of fermentation or the appearance of mold, it is better to throw away the food - this way you can avoid getting botulism.

Conclusion

Squash, squash are vegetables that allow you to cook several delicious types of pickles for the whole winter without much time and effort. There are many recipes, the hostess will be able to choose the ones that suit her family's taste, and every year she will delight loved ones with delicious squash with crispy skin and tender and juicy pulp.