Pickled squash: quick and tasty recipes for how to pickle squash for the winter without sterilization

Greetings, my dear gourmets. I decided to devote today’s article to how to pickle squash or plate pumpkin. They are incredibly tasty and even slightly resemble mushrooms. Oh, how crispy they turn out! You definitely need to try it to judge for yourself. I have 8 of the most delicious and time-tested recipes in store for you.

Useful properties of the vegetable

The unusual appearance brought the vegetable to the first stages in cooking and canning.
It has an attractive appearance and is rich in beneficial properties. The presence of beneficial microelements improves people's vision and liver function. Dietary fiber eliminates excess cholesterol. An abundance of fiber improves intestinal function and prevents all sorts of problems. The grains protect against excess salts in the body and save from gout. The nice yellow vegetable contains vitamins - A, B, C, PP, minerals - potassium, iron, sodium , magnesium. But the healthiest feature of the product is its calorie content. 100 grams contain 19 kcal. However, due to its fiber and carbohydrate content, the vegetable is very nutritious. Nutrients are stored for a short period; after two weeks after flowering, vegetables lose them and are unusable. Such fruits are overripe and are fed to livestock.

The vegetable in question is used with meat. Pickled squash goes with protein products. People on a diet need vegetables in their diet, as they fight obesity and toxins. In cooking, it is salted, pickled, preserved for the winter, made into jam and added to salads.

How to pickle squash correctly

When preparing vegetables for the winter, several points are taken into account:

Close the young squash, as the old ones become too hard. An impeccable vegetable measuring 5 centimeters in size, as it fits through the neck of the jar and is pickled whole. Larger vegetables are cut into equal pieces. This will not affect the quality of the finished snack. However, if old specimens are pickled, they remain hard.
Vegetables are not peeled, as this will disfigure their appearance. In addition, the skin is so thin and delicate that there is no reason to remove it.
In preparation for pickling, they are washed and the stalks are trimmed. At the same time, they also capture the pulp - one centimeter, no more.
To prevent the vegetables from being hard, boil them for five minutes and then immediately place them in cool water. If this is not done, they will come out too soft and not crispy.
Before preparing the marinade, jars with a capacity of 1.5 to 3 liters are sterilized.

Otherwise, stick to the recipe, and everything will work out. Let's look at quick and tasty squash recipes.

Full recipe

The sour-salty taste of the snack is obtained if you follow the step-by-step recipe. To do this, take 1 kg of squash and one liter of water for brine.

Preparation:

Blanch the washed young vegetables for 5 minutes. To make them crunchy after blanching, they are also cooled in cold water for 5 minutes.
Place seasonings at the bottom of the pan. These are parsley and dill, two sprigs each, mint and a couple of cloves of garlic. Boil brine, which contains 2.5 tbsp. l. salt, one bay leaf, 8 black peppercorns.
Boil for 5 minutes, add 4 tbsp vinegar. l. and put the vegetables in the brine. Turn off the stove, close the lid and set aside for three days to saturate.

Squash marinated for the winter

The previous recipe allows you to prepare a quick snack. In a couple of days you will be able to crunch on the pickled squash. But this recipe can only be used during the harvest period of these vegetables. But preserving it for the winter will require a little work. Marinated squash with cucumbers turns out incredibly tasty.

Compound:

3 pcs. squash;
12 pcs. medium-sized cucumbers;
5 pieces. laurel leaves;
2 tbsp. l. salt;
1 tbsp. l. vinegar essence with a concentration of 70%;
3 tbsp. l. granulated sugar;
8 pcs. cherry leaves;
2 pcs. clove inflorescences;
3-4 pcs. allspice peas;
a bunch of dill sprigs.

Preparation:

Let's immediately prepare sterilized jars with a nominal volume of 3 liters.
Wash the cucumbers and squash thoroughly. If necessary, chop the squash into cubes or rings.
Place washed cherry leaves and chopped dill sprigs at the bottom of the jar.
Cut off some of the side parts of the cucumbers.
We put several cucumbers in a jar, compacting them well.
Lay out the next layer of squash pieces.
In this order, fill the jar to the very neck.
Place all the spices and spices in a thick-walled pan.
Fill everything with one liter of filtered water.
Place the brine over moderate heat and bring to a boil.
Pour 1 tbsp into each jar. l. vinegar essence with a concentration of 70%.
Pour boiling brine over vegetables.
Fill the jars to the very top.
Sterilize the lids and dry them.
We roll up the jars.
Leave the jars upside down in a warm place. Be sure to cover them with a blanket or towel.
Leave the canned squash in this form until it cools, and then move it to storage in a cool place.

Squash pieces

If you have overly ripe and tough vegetables on hand, canning in pieces will be appropriate. To do this, take four large squash and one carrot.

Preparation:

The squash is cut into slices.
The carrots are peeled and cut into rings.
Place spices in a jar: three cloves of garlic, eight cloves, horseradish leaves, dill. Vegetables are placed on top of them.
Boil plain water and pour the ingredients into the jar. Close the lid loosely and leave for 15-20 minutes.
Pour water from the jar into the pan and add four tbsp. spoons of salt and two tbsp. spoons of sugar. All this is boiling.
Add vinegar in the proportion of one tablespoon per liter of jar volume. Pour in boiling brine. The jars are rolled up, insulated and waited for cooling.

Harvesting for the winter without sterilization

The snack tastes like cucumbers. Thanks to the apples included in the recipe, they can be preserved without sterilization without fear that the jars will become cloudy or burst.

You will need:

250 g apples;
500 g squash;
dill, parsley, two sprigs each;
two garlic cloves;
one small hot pepper.

For 1 liter of marinade you need:

60 g salt;
60 g sugar;
1 tbsp. l. 9% vinegar.

Preparation:

Squash and apples are washed and destemmed and cut into 2 or 4 pieces.
Throw a clove of peeled garlic, herbs, and peppercorns into a sterilized container.
Place vegetables in a jar, alternating layers with fruits.
Greens and hot peppers are placed on top.
The marinade of sugar and salt is boiled.
Add vinegar and immediately pour into jars.
Roll up the lids. Hidden under a warm blanket at night.

Squash with apples - preparation for future use and for the everyday table

You can prepare squash with apples for the winter season, as well as for consumption immediately after cooking.

Option 1 - winter preservation

Ingredients:

small elastic squash - 1 kg;
firm apples - 0.5 kg;
garlic cloves - 3 pcs.;
black pepper - 2 peas;
dill and parsley - one sprig each;
hot chili pepper, freed from grains, a small pod to taste.

For the marinade:

filtered water - 1 l;
medium-ground table salt - 2 tbsp. l.;
medium fraction granulated sugar - 1 tbsp. l.;
vinegar (9%) - 20 ml.

Cooking algorithm:

Vegetables are thoroughly washed and dried with a towel.
The squash is cut into medium slices.
Cored apples are cut in half.
Place all the spices in sterile jars, and then alternate layers of squash with apples. A little greenery is placed between them.

Patissons for the winter. (Photo used from botanichka.ru)

The water is brought to a boil. Dissolve salt and sugar. Pour in the vegetable mixture, add vinegar and roll up.

Squash in hot sauce

Fans of spicy snacks will appreciate this recipe. To prepare you will need 300 g of squash, a half liter jar, red pepper. The heat will be pleasant with an apple flavor, because the recipe uses apple cider vinegar.

Preparation:

Wash and prepare the ingredients: in addition to vegetables, take 50 ml of apple cider vinegar, 5 grams of hot pepper, one clove of garlic, one teaspoon of salt.
Spices are placed in a sterilized jar, horseradish, currant leaves, an umbrella of dill and cut hot pepper are added.
Add salt.
Cut the squash and place it in a spice jar. Then pour boiling water over it.
Pour 9% vinegar on top.
Sent for sterilization, closing the lid. This procedure can also be done in the oven at 120 degrees for 20 minutes.
They take out the jar. The spicy appetizer is ready.

With cucumbers

Marinated squash with cucumbers turns out aromatic and tasty. This salad will appeal not only to adults, but also to children. Squash marinated with cucumbers are ideal for various meat dishes. To prepare you will need:

700 grams of squash.
A kilogram of cucumbers.
300 grams of carrots. If necessary, you can replace it with bell pepper.
Various spices. It is best to add garlic, cloves, pepper, and horseradish leaves to this dish.
For a half-liter jar you need a teaspoon of salt.
A tablespoon of sugar.
Vinegar essence - 1/3 teaspoon.
Onion head.

Canning with zucchini

To prepare this appetizer, take a 1.5-liter jar, 500 g of squash and 500 g of zucchini, a couple of carrots and two sweet peppers, and onions.

Preparation:

Sterilize the jar, put two cherry leaves, two dill umbrellas, and three cloves of garlic into it.
Cut the carrots into rings and the pepper into 4 pieces, removing the core. The prepared components are sent to a jar with spices. Add one red pepper for heat.
The zucchini is not peeled, but is certainly cut into rings.
The squash is washed. If the big ones are cut. Place the ingredients in a jar.
For the marinade, pour one liter of water into the pan. Add 70 grams of salt, three tbsp. l. sugar, 70 grams of vinegar and spices: 5 peppercorns and one bay leaf. Boil and pour over vegetables.
The jars are closed with lids and placed in a pan of water for sterilization. This procedure lasts 30 minutes.
Take it out of the water and roll up the lids. Turn over, wrap in warm linen and set aside for a day. The next day they put it in the pantry.

Squash with tomatoes

The squash with tomatoes comes out not too hot and sweetish. To prepare, take a three-liter jar, 1 kg of squash and 1 kg of tomatoes.

Preparation:

Blanch the squash and put it in a jar.
The washed tomatoes are also placed there.
Boil a marinade consisting of seasonings: allspice and black pepper, three peas each, and sugar, salt, vinegar - three tablespoons each. l. The ingredients are diluted with 1.5 liters of water. Add bay leaf.
The recipe is without sterilization, so you simply pour hot brine into jars and roll up the lids. Wrap in a warm blanket until cool.

Squash like pickled mushrooms

There is a recipe for preparing squash in such a way that the final product resembles pickled milk mushrooms in taste and consistency. To do this, it is important to purchase one and a half kilograms of unripe representatives of the pumpkin family at the grocery store.

In addition, purchase:

Two medium sized carrots;
Garlic head;
Half a spoon of vegetable oil;
Vinegar.

Let's start making delicious preserves for the winter:

Cut the main vegetable along with the peeled carrots into slices.

Chop the greens and garlic heads. Stir the chopped ingredients together with the spices and vinegar. Within three hours, the contents of the deep container must be marinated. After this time, the mixture can be distributed into jars and the jars can be sealed with lids.

Turn the glass containers upside down, and then store the preserves on the shelves of the pantry or cellar.

Vegetable mix

Assorted vegetables are a beautiful appetizer. In addition, any person will choose a vegetable to taste. The taste of squash depends on the brine and vegetable additives. They go well with all vegetables.

Ingredients:

2.5 kg squash;
2.5 kg tomato;
2.5 kg of cucumbers;
1 kg bell pepper;
15 cloves of garlic;
three leaves of horseradish;
300 grams of fresh dill;
12 black peppercorns;
12 allspice peas;
12 tbsp. spoons 9% vinegar;
180 grams of salt;
three liters of water.

Cooking method:

Sterilize 3 three-liter jars.
The squash is washed and the large ones are cut into slices.
Wash dill and other vegetables.
Squash and cucumbers are soaked for three hours in cool water.
Then they are washed and the squash is boiled for 5 minutes.
Cut the pepper into large slices.
Place a horseradish leaf, 4 allspice and black peppercorns, 5 cloves of garlic on the bottom of the jars. Add half the dill.
Cucumbers are placed in jars first.
The second are squash, the third are tomatoes.
The final layer is made from pepper. It is laid along the walls of the jar.
Cover the layers with the remaining dill.
Pour three tablespoons into a jar. spoons of salt and four tbsp. spoons of vinegar.
Boil water and pour into jars with vegetables.
Close the jars with clean lids and set to sterilize for 45 minutes.
Roll up the lids, turn them upside down and leave to cool under the blanket. Later stored in winter at room temperature.

A simple recipe for the winter with vinegar

This is a very easy recipe, one might say a classic of the genre. To make the dish not just tasty, but also look aesthetically pleasing, I advise you to pickle young vegetables. They are small in size, so they fit entirely into the jar. Take the following ingredients:

0.5 kg onions;
2 kg plate pumpkin;
4 bay leaves;
4 things. allspice peas;
4 garlic cloves;
4 pcs. a pot of cloves and allspice;
12 black peppercorns;
4 dill umbrellas;
4 leaves of horseradish;
1 liter of water (for marinade);
1 heaped tablespoon of salt;
1 tbsp. a level spoon of sugar;
4 tbsp. spoons of 9% vinegar.

Plate pumpkins need to be prepared. To do this, cut off the tails and thoroughly wash the vegetables. Chop the onion into thin rings. And cut the peeled garlic into 2-4 parts.

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The squash should be blanched in boiling water for about 5 minutes. Then drain the liquid and immerse the vegetables in cold water for 5 minutes. Due to this they will turn out crispy. Next, put them in clean half-liter jars. Alternate pumpkins with onion rings and garlic. In addition, we add a dill umbrella and a horseradish leaf to each jar. We also send spices to each container: 1 pc. bay leaves + allspice + cloves and 3 pcs. black pepper.

Prepare the marinade. To do this, add sugar and salt to the water and bring the mixture to a boil. And before turning off the stove, add vinegar to the brine.

Pour the freshly boiled marinade over the pumpkins. Cover the tops of the jars with metal lids and sterilize them for 10 minutes. Then we twist it, turn it upside down and wrap it up. As soon as the workpiece has cooled, put it in the closet.

I found another amazing version with parsley, celery, mint and horseradish. It turns out indescribably tasty and simple. Watch how to marinate correctly in this video.

Preparation with mint and herbs

This is an easy recipe for preparing the preparation. Greens can be found in every garden. Even if there are no spices, they are replaced with others or removed completely. No sugar is added to the recipe; peppermint replaces it. This herb, in addition to its sweetish taste, imparts spice and sophistication to the dish. The delicious pickling will appeal to both children and adults.

Ingredients:

300−400 g squash;
one liter of water;
one teaspoon of salt;
one horseradish leaf;
a bunch of celery leaves;
a bunch of mint;
a bunch of dill;
three bay leaves;
five peppercorns.

Preparation:

Young squash are washed and placed in a pan.
Boil water and pour it over the vegetables.
Leave for 6 minutes. Then transfer them to cold water.
Make a brine: pour water and add herbs and salt to it.
Boil the marinade.
When the water boils, add vinegar and remove from the stove.
Take a liter jar. Place half the greens on the bottom and add pepper.
Large squash are cut, small ones are stored whole. Place the remaining greens on top.
Leave the jar to sterilize for 20 minutes.
Then the jar is sealed with a lid and cooled. Canning squash for the winter is very tasty and healthy.

Marinated squash with bell and hot peppers

Ingredients that we will need to marinate squash with bell and hot peppers:

20 g lemon.
100 g onions.
2 sprigs fresh basil.
380 g squash.
10 g fresh celery and parsley.
150 g bell pepper.
1/4 part hot pepper.

For the marinade we need:

50 ml table vinegar (9%).
4 pieces of cloves.
2 bay leaves.
100 g granulated sugar.
500 ml water.
1 tablespoon salt.

You can also use various seasonings that will add flavor and piquancy.

Let's start cooking:

First you need to prepare the ingredients.
Peel the onion, wash it and let it dry. Then cut into rings (do not chop, the larger the onion is chopped, the better).
Take celery, rooster, basil and rinse thoroughly with water. Then you need to let them dry.
Cut the lemon circle into 2 equal parts and wash the remaining vegetables.
Bell peppers must be cut into rings, and therefore when peeling their seeds, there is no need to cut the pepper in half. We do the same with hot peppers. If you or your family doesn't like spicy food, you can skip the hot peppers.
You need to cut off the stalks of the squash, but without cutting off the peel, and then cut it into pieces (you don’t need to cut it too finely, the pieces should be medium in size). These vegetables must be young, as late fruits are tough.
After we have prepared the squash, they need to be boiled in a large amount of water (1.5 liters) for about half an hour. The jars should be washed thoroughly with hot water to remove bacteria. Let the jars dry and first put the greens on the bottom, followed by onions. There should be enough ingredients for 2 jars. Then we place the peppers and squash.

Preparing the marinade:

To do this, we need to boil water in a saucepan, add granulated sugar and salt.
About five minutes after boiling, add bay leaf, cloves and vinegar. Cook for about 7 more minutes. The marinade turns out slightly sweet. If you like more sour foods, you can add more vinegar, but do not overdo it.
Also, for a richer taste, you can add various seasonings: garlic, mint, star anise or cumin. Depends on your preferences and the desires of your family.
We fill the jars with squash with the prepared marinade, cover with lids and place in a pan for sterilization. It should not be too small; the jars should fit completely.
It is necessary to lay a cloth on the bottom of the pan (otherwise there is a risk that our jars will burst) and fill the jars with hot water up to the level of the lids. Sterilization is necessary to prevent the proliferation of microorganisms. If we do not do this procedure, our workpieces will simply deteriorate and all our efforts will be in vain.
When the water boils, wait 30 minutes, take out the jars and screw the lids on tightly. Then we turn the jars over, wrap them in a towel and let them cool. The slower our preparations cool, the softer and tastier they will turn out.

Pickled squash should be stored at room temperature. Now we can safely wait for winter to enjoy our efforts!