Pickled squash for the winter: the crisp, cabbage, bell pepper, onion, a recipe without sterilization

Squash is one of the many varieties of pumpkins. Amazing vegetable in the form of a flying saucer, similar in taste to zucchini, but also has a mushroom note. The flesh is a bit tougher than the closest “relatives” in appearance. Thus, they marinated a bit longer, but will maintain better texture and appetizing crunch on the teeth. How to cook marinated squash for the winter?



30 min.
.
6 servings
Medium complexity

Olga Pavlenok

18 Mar 2018
20

Squash is farmed vegetables. Thanks to the American breeders appeared undemanding in cultivation fruit with juicy aromatic flesh. Vegetable, similar whether on a cake or on a plate, spread rapidly in Europe, from where came to Russia in XVII century. Despite the fact that in the domestic space, the squash could not compete with the pub, he has a lot of connoisseurs.

Use the main ingredient

The curly vegetable is 90% water. But it is not simple, but rich in vitamins, minerals and other useful elements. It is worth noting the seven most pronounced beneficial properties of vegetable.

  • Normalizes the heart. Vegetable rich in potassium which strengthens the heart muscle and makes blood vessels elastic. With regular use of squash reduces the risk of hypertension and atherosclerosis.
  • Cleanses the body. Fiber, which contains in excess in the fruit, absorbs and excretes all the harmful and unnecessary. Pectin, in turn, helps reduce levels of “bad” cholesterol.
  • Cures kidneys. Due to the high concentration of liquid, the squash have a pronounced diuretic effect. Therefore, the vegetable is recommended for prevention and complex treatment of diseases of the kidneys and bladder.
  • Supports visual acuity. Due to the presence in the composition of lutein, squash helps to see well, regardless of age and stress on the eyes.
  • Increases the activity of the brain. The content of lecithin squash overtake the eggs. This substance contributes to productive mental activity, and also helps to fight stress.
  • Improve liver function. Squash is easy to digest and improves bile secretion. Regular consumption of vegetables helps to restore liver cells.
  • Struggling with anemia. Vegetable contributes to the normal absorption of iron in the body. This is an important factor in the prevention and treatment of anemia.
  • Squash harmless enough, but the uncontrolled consumption of it can cause allergic rashes. It is not recommended for chronic diseases of the stomach and intestines.
    Pickled squash for the winter

    In the pickling squash there any difficulties or tricks. The process is basically the same as in the case of zucchini. However, the taste is more subtle. This is snack for real gourmets.

    The classic version

    Features. A classic recipe of pickled squash involves the use of a set of aromatic spices that will give a fresh vegetables piquancy. This appetizer more podoydet to a rich meat dish.

    You will need:

    • 2 kg of small zucchini;
    • three pods of hot pepper;
    • head garlic;
    • four leaf Laurel;
    • five branches of dill;
    • five branches of parsley;
    • three branches of celery;
    • sheet of hell;
    • seven cherry leaves;
    • 150 ml of vinegar;
    • 100 g of salt;
    • 1.5 l of water.

    Cooking

  • In warm water dissolve the salt, then boil the brine.
  • Put the squash in the boiling liquid, boil five minutes and pour over ice water.
  • Put in sterile containers with herbs and spices, and the squash.
  • Add in brine and vinegar, boil and pour the liquid into jars with blanks.
  • Sterilize and preserve.
  • For conservation approach small young squash. Better if they are slightly nedopetye. These are the vegetables crunchy.
    Like mushrooms

    Features. Like zucchini, squash have a neutral taste and are “friends” with almost any food. Vegetable impregnated with different flavors like a chameleon. For example, you can cook marinated squash with a taste of mushrooms.

    You will need:

    • 1.5 kg squash;
    • two carrots;
    • head garlic;
    • 100 g of sugar;
    • 30 g of salt;
    • 100 ml of sunflower oil;
    • 100 ml of vinegar;
    • black pepper, parsley and dill at your discretion.

    Cooking

  • Shred the squash and carrot into small same size pieces.
  • Chop the garlic and herbs finely maximum.
  • Connect the two blanks, add dry food, pepper, vinegar and oil.
  • Marinate the mixture for three hours.
  • Move the workpiece in a sterile glass container.
  • Sterilize and preserve.
  • Unlike other types of preservation, squash not to warm after blockage. Jar workpiece must abruptly cooled, otherwise the workpiece will lose flavor and a pleasant crunch.
    With apples

    Features. Allow the apples to cook marinated squash without sterilization. Acid, part of the fruit, provides long-term storage of the workpiece without additional treatment. And apples make squash are similar in taste to a cucumber.

    You will need:

    • 0.5 kg of squash;
    • 250 g of apples;
    • two cloves of garlic;
    • hot pepper;
    • two branches of dill and parsley;
    • 1 liter of water;
    • 60 grams of salt;
    • 60 g of sugar;
    • 15 ml of vinegar.

    Cooking

  • Squash and apples cut into medium-sized slices.
  • Put in a sterile jar garlic, herbs and pepper.
  • Lay layers of squash and apples.
  • Add the water bulk ingredients and boil.
  • Pour the boiling marinade into the jar, add the vinegar and roll up.
  • Squash are best stored at low temperatures. Ideal — cellar. In an urban apartment preservation can be placed in the refrigerator or on the balcony.
    With peppers

    Features. Pepper, and a set of aromatic spices give the squash an amazing rich taste. Due to the fact that the present composition of lemons, canned squash will become a pleasant bitterness and will be stored all winter.

    You will need:

    • 2 kg of squash;
    • 1 kg Bulgarian pepper;
    • two lemons;
    • three bulbs;
    • hot pepper;
    • five peas of allspice;
    • five peas of black pepper;
    • three Bay leaves;
    • 12 buds cloves;
    • 1.5 liters of water;
    • 100 ml of vinegar;
    • 150 g of sugar;
    • 100 g of salt.

    Cooking

  • Cut the squash into large chunks.
  • Five minutes podarite vegetables, then dip them in cold water.
  • Pepper cut into large strips, onion — half rings, and lemon slices.
  • In a sterile glass container place spices.
  • Fill cans with vegetables mixed with lemon.
  • Dissolve in water, bulk products, boil and boil for five minutes.
  • Turn off burner, pour in the vinegar.
  • Spread the marinade over the banks and close.
  • Squash do not need to clean, otherwise they will lose. Good enough to wash them and cut off the stalk.

    With tomatoes

    Features. Pickled squash with tomatoes is a flavorful appetizer for fans of tomatoes. Preservation takes on a pleasant sweet and sour taste, and the spices add zest. The appearance of the workpiece is also attractive.

    You will need:

    • 1.5 kg of small zucchini;
    • 300 g of cherry tomatoes (or other small variety);
    • four cloves of garlic;
    • 20 g of salt;
    • 20 g of sugar;
    • two stars of star anise;
    • six grains of white pepper;
    • four Bay leaves;
    • 2 g of cumin;
    • 30 ml of vinegar;
    • 1 liter of water.

    Cooking

  • Put spices into sterilized jars.
  • On the top tightly lay a squash. If the fruits are large, it is better to cut them in half.
  • Top place the tomatoes. Just lay them tightly, but gently so it wouldn’t crease.
  • Fill the containers with the vegetables to the boiling water and leave for 20 minutes.
  • Drain the liquid into a saucepan, boil again and pour in the jars for 15 minutes.
  • Again drain the water, add the loose ingredients and boil. Boil to dissolve the crystals.
  • Pour the vegetables with boiling liquid and add the vinegar.
  • The final step is seaming.
  • Before planting tomatoes in a can to gently pierce with a toothpick. This is to ensure that the skin is not cracked when in contact with boiling water.
    With cucumbers

    Features. Pickled squash pickles — this is a great piece. In the canned form of these vegetables are similar in taste but slightly different in texture. This is a great addition to salads, and, at the same time, a full appetizer. The number of ingredients in the recipe is for a quart jar.

    You will need:

    • five small cucumbers;
    • two squash;
    • 20 ml of vinegar;
    • 15 grams of salt;
    • 15 g of sugar;
    • three inflorescences cloves;
    • two peas of allspice;
    • two cloves of garlic;
    • two sheets of hell;
    • two umbrella dill;
    • 0.5 liters of water.

    Cooking

  • Put in sterile jars herbs and garlic.
  • Top place whole cucumbers and sliced summer squash.
  • Billet pour boiling water, leave for ten minutes, then drain the liquid in the pan.
  • Add water, bulk foods and spices, boil and boil for a minute.
  • Pour the vegetables with the marinade, add the vinegar and roll up.
  • If you prefer to preserve vegetables by the method of scalding, be sure to purchase a drain cover. Openings, through which is possible to the last drop drained from the jar of water. In doing so, the vegetables will not fall out.
    Cabbage

    Features. Gentle neutral squash and tangy-sweet cabbage is the perfect pairing for winter preparations. Dish is prepared without cooking, so the vegetables remain juicy, crunchy and retain maximum nutrients.

    You will need:

    • 2 kg of squash;
    • 1 kg of cabbage;
    • 1 liter of water;
    • 300 g of sugar;
    • 60 grams of salt;
    • 200 m vinegar;
    • 200 ml of vegetable oil.

    Cooking

  • The squash grind small pieces, and coarsely shred the cabbage.
  • Blanch the vegetables. For a few minutes, dip them in boiling water, then immediately move to ice water.
  • Fill sterile jars with vegetables.
  • Connect the water with the flavors, oil and vinegar. Boil.
  • Fill in the blank with brine and roll.
  • Express snack

    If you don’t want to wait for winter to enjoy a spicy vegetable snack, come to the rescue of pickled squash is quick cooking. Time the cooking takes very little. But the result is just yum.

    Nothing more

    Features. A squash and a bit of traditional spice — that’s all you need for cooking a juicy, crispy snacks. Spicy vegetables complement the spirits and aromatic meat dishes. The taste is an appetizer reminiscent of pickled cucumbers.

    You will need:

    • five squash;
    • four Bay leaves;
    • six cloves of garlic;
    • 25 g sugar;
    • 30 g of salt;
    • 20 ml of vinegar;
    • 1 liter of water;
    • dried horseradish, grain mustard, fennel seeds, pepper at your discretion.

    Cooking

  • Remove squash skin and cut into small fragments.
  • Chop the garlic plates.
  • Connect the vegetables with spices.
  • Combine water with dry food and boil. When crystals are dissolved, turn off the burner and add the vinegar.
  • Pour the vegetables with hot marinade and put under pressure.
  • When the brine has cooled, remove the workpiece in the refrigerator for two to three days.
  • If you don’t like the sharp taste and smell of vinegar, replace it with citric acid. If you dilute the powder with water in a ratio of 1:14, would work in a similar 9% vinegar.
    Greens

    Features. Greenery adorns every dish, giving a light spring aroma and freshness. And the marinade it plays in a completely new way. It’s the perfect complement to the tender scallops, soaked in spicy brine.

    You will need:

    • 1.5 kg of small zucchini;
    • head garlic;
    • sheet of hell;
    • three leaves of Laurel;
    • a bunch of parsley;
    • a bunch of dill;
    • four stalks of celery;
    • 45 g salt;
    • 25 g sugar;
    • 60 ml vinegar;
    • 1 liter of water;
    • 10 ml of vinegar.

    Cooking

  • Blanch the squash, dropping them in boiling water and in cold water.
  • Boil the water with the bulk additives and essence.
  • In a jar or enameled saucepan, add spices. On top, place the squash mixed with chopped herbs and celery.
  • Place the workpiece under pressure, and after cooling, move to a cool place.
  • After three or four days the snack will be ready.
  • A sign of squash ready to eat — it’s easy transparency. If the vegetables are still crisp, you should postpone the tasting for a few days.
    With mushrooms

    Features. Stocking with peppers and mushrooms is not just a snack. This is a full salad worthy of the holiday table. Multicomponent dish is prepared in just a few hours.

    You will need:

    • three small squash;
    • three large mushroom;
    • half a red bell pepper;
    • two branches of dill;
    • clove of garlic;
    • a small piece of fresh ginger root;
    • 30 ml sunflower oil;
    • 60 ml vinegar;
    • a pinch of salt.

    Cooking

  • Slice the squash thin slices. It is easy to do with the help of potato peeler.
  • Similarly chop the mushrooms and pepper cut into thin slices.
  • Place the herbs, grated ginger and minced garlic in a jar.
  • On top put the vegetables and mushrooms.
  • Connect the acid with the oil and salt. Add to preparation.
  • Close the jar, shake vigorously and leave for an hour.
  • Shake every 15-20 minutes.
  • If you’ve decided to marinate the squash for the winter, choose vegetables carefully. Large fruit tend to have a lot of seeds and fibrous pulp. Optimum size is 5-7 cm in diameter. A sign of high taste of the fruit — a large mass at modest settings.

    Pickled squash for the winter: the crisp, cabbage, bell pepper, onion, a recipe without sterilization





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