Crispy pickled squash: 6 recipes for winter preparations; special yummy, impossible to slow down

Crispy pickled squash: 6 recipes for winter preparations - special yummy, impossible to slow down!

I quite enjoy canning vegetables. Opening a jar with a fragrant preparation in the cold is always very pleasant. Now I’ll tell you how to prepare crispy pickled squash for the winter “You’ll lick your fingers.”

Recipe for pickled crispy squash for the winter without sterilization

I really like recipes for canned food without sterilization, because I don’t like to waste too much time on winter preparations. These squash turn out incredibly tasty and crispy.

Products for 1 liter of water:

2 kilograms 500 grams of squash;
6 garlic cloves;
half a carrot;
peppercorns, currant and cherry leaves, dill - to taste;
liter of water;
a tablespoon of sugar;
a couple of tablespoons of salt;
4 tablespoons of nine percent vinegar.

Cooking squash in jars:

Place currant and cherry leaves, dill, peppercorns and peeled garlic cloves in sterile jars. Add a few carrot pieces.
Carefully wash the squash and remove the fruiting stems. There is no need to take large vegetables; it is better to use young fruits. Put them in jars.
Pour boiling water over the preserved food and let stand for 5 minutes. Later, drain the water and make a marinade by adding salt and sugar and boiling. Pour into jars for 5 minutes.
Pour the marinade back into the pan and boil again. When it boils, add vinegar. Pour the liquid into containers with vegetables, roll up, turn over and wait to cool.

This appetizer will decorate any formal table. Even my kids like it, although they don't usually eat vegetables.

Squash marinated like milk mushrooms

Squash has a neutral taste and a tendency to absorb the odors of goods added to canned food. That’s why they are excellently marinated like milk mushrooms. It turns out very tasty, you want to eat them right away in huge quantities.

3 kilograms of squash;
3 carrots;
half a glass of garlic;
a glass of sugar;
a couple of tablespoons of salt;
a teaspoon of dark ground pepper;
a glass of vegetable oil;
a glass of vinegar;
dill and parsley to taste.

Cut the squash into small pieces or cubes. Carrots - into thin rings. Chop the greens and garlic.
Place the tenderloin in a saucepan, add spices, sugar and vinegar. Add salt and let stand for three hours.
After this time, place the product in sterile jars. Sterilize in a water bath for 15 minutes.
Roll up the jars, turn them over, wrap them and let cool.

Assorted squash, cucumbers and tomatoes

Assorted vegetables are constantly on fire. In addition to the beautiful appearance of the twist, you can enjoy a very pleasant taste. Such canned food mixes perfectly with meat. Be sure to try!

600 grams of squash;
700 grams of small tomatoes;
700 grams of cucumbers;
30 g parsley;
30 grams of dill;
4 cloves of garlic;
50 grams of onions;
4 bay leaves;
20 peppercorns;
4 cloves;
liter of water;
4 teaspoons salt;
9 teaspoons sugar;
11 teaspoons of nine percent vinegar.

Prepare squash with tomatoes and cucumbers:

Place dill, parsley, onion, garlic, bay leaf, peppercorns and cloves at the bottom of the prepared jars. It is most convenient to calculate the amount of spices per 1 liter jar, so that the opened jar does not sit in the refrigerator for a long time.
Cut off the tails of cucumbers and squash, cut into small pieces. Layer with tomatoes.
Boil water and pour it over the vegetables in the container. Cover with a lid and wait 15 minutes.
Then pour the water back into the boiling container, add a little water, salt and add sugar. Wait for it to boil.
When the marinade boils, add vinegar and pour it over the vegetables. Roll up, turn over and wrap. Wait for it to cool down.

Delicious squash of quick production

I think no matter what kind of housewife will appreciate the marinated crispy squash, prepared according to a quick recipe. It’s not enough to tinker around in the kitchen and you can already try some very tasty canned food.

2 kilograms of squash;
a tablespoon of sugar;
a couple of tablespoons of salt;
6 l. water;
a tablespoon of vinegar;
garlic, dark pepper and herbs to taste.

Recipe for quick crafting:

Place dill, pepper, herbs and garlic in sterile jars.
Wash the squash and cut into pieces. Place in jars.
Prepare the filling: pour water into a saucepan and boil. Add sugar, vinegar and salt.
When the marinade is ready, pour it into jars. Roll up, turn over, wrap and wait to cool.

Squash marinated with zucchini and herbs

Squash marinated with zucchini and herbs are readily eaten immediately and in huge quantities. I hasten to share with you my favorite recipe for such a roll.

3 squash;
7 small zucchini;
4 onions;
a bunch of parsley;
8 cloves of garlic;
4 peas of aromatic pepper;
4 bay leaves;
liter of water;
a couple of tablespoons of salt;
a couple of tablespoons of sugar;
a teaspoon of seventy percent essence.

Wash the zucchini, cut off the tails. Peel the garlic and onions. Prepare jars for canning.
Place onions, garlic, bay leaves, peppers and herbs at the bottom of the jars. Place chopped squash and zucchini. Small vegetables do not need to be cut.
To make the brine, boil water with sugar and salt. When hot, pour it over the twists. Let stand for about 20 minutes, pour the filling into the pan and boil again. Pour into jars again.
Sterilize the container for 20-25 minutes in a pan of bubbling water. Then add vinegar and roll up. Turn over and cover, wait to cool.

Appetizer with squash, bell pepper and cabbage

I bring to your attention squash with bell pepper and cabbage. The result is a warm, fragrant and crispy snack.

kilogram of squash;
700 g cauliflower;
7 cherry tomatoes;
3-4 bell peppers;
50 grams of salt;
a tablespoon of vinegar;
100 g sugar;
8 carnations;
dill to taste;
head of garlic.

Blanch the cauliflower in boiling water for a couple of minutes.
Place dill umbrellas, cloves, and peppercorns at the bottom of sterile jars.
Chop the squash and peppers.
Place squash, whole tomatoes (pierced at the base), cabbage inflorescences and peppers into the container.
For the marinade, pour water into a suitable container, add sugar and salt. Once these ingredients have dissolved, simmer for 5 minutes. Add vinegar before cooking.
Place garlic in jars. Pour in hot marinade. Sterilize the finished product in a pan of hot water for 15 minutes, close, turn over and wrap. Wait for it to cool down.

You see, even an inexperienced housewife can prepare crispy pickled squash for the winter “You’ll lick your fingers”, since the cooking is as ordinary as possible. To make the recipes as clear as possible, I suggest you watch a good video. Bon appetit!

Pickled squash - 4 most common recipes

Ksyusha Garastyuk • 08/30/2019

Patisson is a type of pumpkin. This vegetable can be boiled or fried, but pickled squash is more familiar and tastier. This blank will be appropriate at any time on your table.

Squash is low in calories, pickled quickly (in a month you will be able to open a jar of ready-made pickles), mixed with other vegetables or can be eaten as an independent dish in combination with any side dish.

Small fruits look more attractive and most appetizing in jars. But it can be difficult to grow them in large quantities, so housewives use a little trick - they fill the jars with small squashes combined with large fruits, cut into several parts.

Whatever size vegetable you use, do not peel off the skin, because it contains a lot of usefulness, and it also gives the preparation an appropriate crunch.

Pickled squash for the winter

Be sure to add squash to your list of favorite preparations. The vegetable is rich in vitamins A and C, and this is a prevention against almost all diseases and is of great benefit for your vision. In addition, this green vegetable prevents the development of cancer cells and prevents sclerosis.

Ingredients:

0.5 kg. squash;
4-5 garlic cloves;
a few sprigs of fresh parsley;
dill zones;
1 tbsp salt;
2 tbsp sweet sand;
1 tsp vinegar 9%;
2 currant leaves;
5-6 peas of aromatic pepper;
2 bay leaves.

Manufacturing:

Cut off the tails of the squash and wash them.
Pour boiling water over the vegetables for 5 minutes. After this, lower it into ice water.
Place the squash in glass containers.
Add garlic cloves, dill umbrellas, parsley and currant leaves to the vegetables.
Boil 2 liters of water. Season with salt, add salt, add bay leaves and aromatic pepper. Let the marinade simmer for 5 minutes, then pour in the vinegar and remove from the stove.
Pour hot brine over vegetables in jars. Screw on the lids.

Crispy pickled squash

To preserve the appetizing crunch in vegetables, do not cut off the skin. Also, for this, the fruits are doused with hot water, and then placed in cool water for a couple of minutes. Coriander gives the preparation a spicy aroma.

Ingredients:

1 kg squash;
5-6 garlic cloves;
2 tbsp. salt;
2 tbsp. sweet sand;
1 tbsp. vinegar 9%;
3 cloves;
1 tsp coriander seeds;
5-6 peas of aromatic pepper.

Manufacturing:

Cut off the tails of the squash. Pour boiling water over the vegetables for 2-5 minutes. Immediately pour ice water over them.
Place the squash in the prepared jars. Add garlic and cloves to the vegetables.
Boil 3 liters of water. Salt and pepper boiling water and add sugar. Let the marinade simmer for 5 minutes. After that, pour in the vinegar and remove from the stove.
Pour the brine into the jars. Screw on the lids.

Pickled squash without sterilization

It is not necessary to sterilize the jars; just wash them clean, wipe them dry and pour the marinade containing citric acid over the vegetables. Add carrots to give the preparation a slight sweetness.

Ingredients:

1 kg. squash;
2 carrots;
4-6 garlic cloves;
5 cloves;
2 bay leaves;
2 tbsp. salt;
2 tbsp. sweet sand;
2 tsp citric acid.

Manufacturing:

Cut the tails off the squash, pour boiling water over it and place under cool water.
Place vegetables in glass containers. Add garlic, cloves.
Cut the carrots into slices (it is better to take small fruits for preparation).
In 2 liters of water, bring sugar, salt, and bay leaves to a boil. Add carrots. Cook for 5-7 minutes.
Pour citric acid into jars with vegetables.
Pour hot brine over the vegetables. Roll up the lids.

Assorted vegetables with squash

Squash mixes well with other garden seasonal vegetables. If you don’t have a lot of squash, add zucchini, tomatoes and peppers. You get a whole set of vitamins in one jar!

Crispy pickled squash for the winter - 5 step-by-step recipes with photos

Due to their unusual shape, squash constantly attracted attention on any table. Savory pickled squash for the winter will be very healthy and tasty, and besides, the most popular property is its low calorie content. Marinated squash can be a tasty addition to hot main courses or an independent appetizer at the beginning of the meal.

Squash, marinated without sterilization

According to the proposed recipe, you can prepare these unusual-looking vegetables crispy and with a savory spicy smell of laurel, cumin, garlic and star anise. They are prepared without sterilization, but nevertheless are stored perfectly, maintaining their appetizing crispy texture. Use small fruits for pickling.

Cooking time – 40 minutes.

Ingredients

Manufacturing process

Bon appetit and successful preparations!

Marinated squash is crispy for the winter

We present to your attention a simple and quick method for marinating squash. Even a young housewife can handle this recipe. Hot pepper will give the marinade a piquant taste and spiciness, celery, garlic and bay will give a wonderful smell, and horseradish will provide a crunchy taste. Try it!

Ingredients ( for one liter jar ):

Young squash – 500 g.
Water – 0.5 l.
Salt and sugar - 1 tbsp. l.
Horseradish leaves – 2 pcs.
Parsley, dill and celery - 1 bunch each.
Hot pepper – 1 pod.
Bay leaf – 2 pcs.
Garlic – 3 cloves.

Manufacturing process:

Rinse the squash well and remove the stems. Blanch the vegetables by placing them in boiling water for 5 minutes, then in cool water.
In a separate pan, cook the marinade from the amount of water, sugar and salt indicated in the recipe. Pour vinegar into the bubbling marinade and turn off the heat.
Rinse all greens with running water.
Peel the garlic and chop into thin slices.
Place the cooked greens into a clean jar.
Place the squash tightly on top of the greens, topping them with chopped garlic and crushed hot pepper.
Pour the bubbling brine into the jar, filling it to the very top.
Sterilize the jar of squash in a large saucepan of hot water within 15 minutes from the start of the water boiling in the pan.
Then roll up the squash right away.
Cool the jar. The faster the squash cools, the crispier it will be, so you can cool it under cool water.
Store pickled squash in a cool place.

How to pickle squash for the winter without sterilization

According to this recipe, you can marinate squash without sterilizing them. Apples are added to the marinade, which improves the taste of the product and promotes excellent storage. Try this preparation method.

Ingredients ( for 2 liter jars ):

Squash – 500 g.
Apples – 250 g.
Garlic – 2 cloves.
Water – 1 l.
Sugar and salt - 60 g each.
Vinegar 9% – 2 tbsp. l.
Dill and parsley - 1 bunch each.
Hot pepper – ½ pod.

Manufacturing process:

Wash the squash and apples, remove the stems from the squash and the cores with seeds from the apples. Cut vegetables and fruits, depending on their size, into two or four pieces.
Sterilize the containers for the workpiece using any method.
Place pieces of squash and apples tightly and moderately in containers, topping them with chopped garlic, herbs and hot pepper.
Boil clean water in a separate saucepan and pour it over the jars for 5 minutes, covering them with lids.
Re-boil the same amount of unstained water.
Drain the water from the jars into the sink using a special lid.
Pour boiling water over the squash again and leave for 5 minutes again.
In a saucepan, cook the marinade from 1 liter of water, dissolving salt and sugar in it in a suitable amount. Pour vinegar into the boiled marinade and turn off the heat.
Pour the water out of the jars again and pour the prepared marinade over the squash and apples.
Roll up the jars with sterile lids. Keep a saucepan with bubbling water over low heat and lower the lids into it after each pour to keep them sterile.
Check the jars for tightness and leave until completely cool. You can wrap the jars, but you don’t have to do this so that the squash doesn’t become soft. Your pickled squash is ready.

Quickly marinated squash

The recipe is dedicated to lovers of crispy pickled vegetables. You will quickly prepare a delicious appetizer and side dish for any meat or fish dish. Ketchup added to the marinade will give the dish a piquant flavor.

Ingredients ( for 4 liter jars ):

Squash – 2 kg.
Vinegar – 1 tbsp.
Sugar – 1 tbsp.
Salt – 2 tbsp. l.
Water – 6 tbsp.
Ketchup – 6 tbsp. l.
Greens, dark pepper, garlic, dill, bay leaf - to taste.

Manufacturing process:

Rinse and sterilize the jars using any method.
Peel the garlic and rinse the greens.
Peel the carrots and cut into circles. Get creative and cut a few slices of zucchini into shapes.
Place the garlic, washed herbs and peppercorns into the prepared jars.
Place washed squash in jars, topping them with carrots and curly slices of zucchini.
In a separate pan, cook a savory marinade of water, sugar and salt in the quantities indicated in the recipe. Add laurel leaves (2 pieces) and ketchup to the marinade. Then pour vinegar into it and turn off the heat.
Pour the hot marinade into jars for the squash, filling them to the very top.
Cover a large saucepan with a towel and place jars of squash in it. Cover the jars with lids. Pour hot water into the pan up to the level of the hangers of the jars.
Sterilize the squash within 10 minutes of the water starting to boil in the pan.
And then the usual scheme: roll up the cans, turn them over, wrap them, cool them and transfer them to storage.

Crispy squash with ketchup is ready. Crunch for pleasure!

Crispy pickled squash for the winter - recipe

We offer you a recipe for a delicious marinade for preparing crispy squash for the winter table. Save it in your own cooking notes.

Ingredients ( for 4 liter jars ):

Water – 1,000 ml.
Salt – 1 tbsp. l. with a slide.
Sugar – 4 tbsp. l.
Vinegar 9% – 8 tbsp. l.
Squash – 2 kg.
Dill umbrellas – 4 pcs.
Horseradish leaf – 2 pcs.
Hot pepper – 1 pod.
Currant and cherry leaves – 8 pcs.
Garlic – 8 cloves.
Dark pepper – 20 peas.
Laurel leaf – 2 pcs.

Manufacturing process:

Rinse the squash well with a brush or dishwashing sponge. Using a knife, remove the bases of the stalks and inflorescences. Pickle young squash up to 5 cm in diameter whole, cut huge fruits into pieces.
Sterilize the jars using any method that is convenient for you.
Wash the leaves of cherries, currants and horseradish under running water and dry slightly with a cardboard towel.
Place washed leaves, peeled garlic, pepper and bay leaf sparingly into jars.
Place unstained squash compactly in containers.
Boil clean water in a kettle, pour it over the squash, cover the jars with sterile lids and leave for 5 minutes.
Perform the filling process twice.
In a separate pan, cook the marinade from the amount of water, sugar, salt and vinegar indicated in the recipe.
After the second filling, drain the water from the jars through a special lid.
Pour the hot marinade over the squash, filling the jars one hundred percent.
Roll up the jars, turn them upside down and place them for “dry” sterilization for a day, in other words, under a warm blanket.
Store the chilled pickled squash in a cool place.

Your crispy squash is ready. Eat healthy!

Pickled squash without sterilization

Ingredients

Squash – 2 pcs.

Dill seeds – 1 umbrella

Garlic – 1 head

Peppercorns – 10 pcs.

Allspice – 6 pcs.

Capsicum bitter - 1 pc.

Marinade:

Vinegar 70% – 1/2 tsp.

18 kcal
45 min.
45 min.

Photo of the finished dish

Step-by-step recipe with photos

To make the blank, take the ingredients from the list.

Don't forget the vinegar. In pickling, this is the main “tool”.

Young squash should be rinsed with cool water and dried. Divide large squash into pieces. Remove the seeds. Peel the garlic. Cut the capsicum into two to four parts, removing the seeds first.

Place dill seeds, dark and aromatic peppercorns, squash, pieces of capsicum and garlic into sterile 700-gram jars.

Jars can be sterilized over steam or in the oven. Boil the lids. Fill the contents of our jars with boiling water.

Cover with lids and leave for 30 minutes.

Pour the dill water into a container.

Containers can be covered with a towel.

We will prepare a marinade on its base. Add salt. Let's add sugar.

Mix the marinade until the solids are completely dissolved. Let's bring to a boil. Let's add vinegar.

Let's fill our squash with the bubbling marinade up to the shoulders.

Close the jars with screw-shaped lids.

Let's turn it upside down. We wrap ourselves in a blanket for the day.

Marinated squash without sterilization is ready for the winter! We will transfer the cooled containers to the cellar for storage.

Crispy homemade squash marinated with capsicum is a good appetizer for a gala feast.