Pickled squash: Flying Saucer recipes in a fragrant brine

Patisson is an artificially bred vegetable. Thanks to the American breeders appeared unpretentious in growing fruit with juicy fragrant flesh. A vegetable that looked like a pie or a plate quickly spread to Europe, from where it came to Russia in the 17th century. Despite the fact that in the domestic space the squash did not stand the competition with the zucchini, it has many connoisseurs.

The benefits of the main ingredient

A figured vegetable is 90% water. But it is not simple, but saturated with vitamins, minerals and other useful elements. It is worth noting the seven most pronounced beneficial properties of the vegetable.

1. Normalizes heart function. The vegetable is rich in potassium, which strengthens the heart muscle and makes the walls of blood vessels elastic. With regular use of squash, the risk of hypertension and atherosclerosis is reduced.
2. Cleanses the body. Fiber, which is found in abundance in fruits, absorbs and removes all harmful and unnecessary from the body. Pectin, in turn, works to lower bad cholesterol.
3. Heals the kidneys. Due to the high concentration of fluid, squash have a pronounced diuretic effect. Therefore, the vegetable is recommended for the prevention and comprehensive treatment of diseases of the kidneys and bladder.
4. Supports visual acuity. Due to the presence of lutein, squash helps to see well, regardless of age and eye strain.
5. Increases brain activity. According to the lecithin content, squash “overtake” chicken eggs. This substance promotes productive mental activity, and also helps to deal with stress.
6. Heals the liver. Patisson is easily absorbed and improves bile secretion. Regular use of vegetables helps restore liver cells.
7. 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.

Pickled squash for the winter

There are no difficulties or tricks in pickling squash. The process is about the same as in the case of zucchini. However, the taste is more subtle. This is a gourmet appetizer.

Classic version

Features. The classic recipe for pickled squash involves the use of a set of aromatic spices that will add spice to fresh vegetables. This appetizer is more suitable for a rich meat dish.

You will need:

• 2 kg of small squash;
• three pods of hot pepper;
• head of garlic;
• four leaves of laurel;
• five branches of dill;
• five branches of parsley;
• three branches of celery;
• horseradish leaf;
• seven cherry leaves;
• 150 ml of vinegar;
• 100 g of salt;
• 1.5 liters of water.

Cooking

1. Dissolve the salt in warm water, then boil the brine.
2. Dip the squash into the bubbling liquid, boil for five minutes and pour over ice water.
3. Put greens and spices in a sterile container, and squash on top.
4. Add vinegar to the brine, boil and pour the liquid into cans with blanks.
5. Sterilize and roll up.

Like mushrooms

Features. Like zucchini, squash have a neutral taste and are “friends” with almost any product. The vegetable is saturated with different tastes like a chameleon. For example, you can make pickled squash with a taste of mushrooms.

You will need:

• 1.5 kg squash;
• two carrots;
• head of 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

1. Chop the squash and carrots in small pieces of equal size.
2. Chop the garlic and herbs as finely as possible.
3. Combine the two workpieces, add bulk products, pepper, vinegar and oil.
4. Marinate the mixture for three hours.
5. Move the workpiece into a sterile glass container.
6. Sterilize and roll up.

With apples

Features. Apples allow you to cook pickled squash without sterilization. The acid, which is part of the fruit, provides long-term storage of the workpiece without additional processing. And apples make the squash look like cucumber in taste.

You will need:

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

Cooking

1. Squash the apples and apples cut into medium-sized slices.
2. Put garlic, herbs and pepper in a sterile jar.
3. Lay the squash and apples in layers.
4. Add bulk ingredients to the water and boil.
5. Pour boiling marinade into a jar, add vinegar and roll.

With bell pepper

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

You will need:

• 2 kg squash;
• 1 kg of bell pepper;
• two lemons;
• three onions;
• hot pepper pod;
• five peas of allspice;
• five peas of black pepper;
• three bay leaves;
• 12 clove inflorescences;
• 1.5 liters of water;
• 100 ml of vinegar;
• 150 g of sugar;
• 100 g of salt.

Cooking

1. Cut the squash into large pieces.
2. Boil the vegetables for five minutes, then dip them in cold water.
3. Cut the pepper into large strips, the onion into half rings, and the lemon into slices.
4. Put spices in a sterile glass container.
5. Fill the jars with vegetables mixed with lemon.
6. Dissolve bulk products in water, boil and boil for five minutes.
7. Turn off the burner, pour in the vinegar.
8. Distribute the marinade in jars and cork.

With tomatoes

Features. Pickled squash with tomatoes is a fragrant snack for fans of tomatoes. Preservation acquires a pleasant sweet and sour taste, and spices add spice to it. The appearance of the workpiece is also attractive.

You will need:

• 1.5 kg of small squash;
• 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 peas of white pepper;
• four bay leaves;
• 2 g of caraway seeds;
• 30 ml of vinegar essence;
• 1 liter of water.

Cooking

1. Place spices in sterilized jars.
2. Tightly place squash on top. If the fruits are large, it is better to cut them in half.
3. Place the tomatoes on top. They need to be laid tightly, but carefully so that they do not wrinkle.
4. Pour boiling water in containers with vegetables and leave for 20 minutes.
5. Pour the liquid into the pan, boil and refill in jars for 15 minutes.
6. Drain again, add bulk ingredients and boil. Cook until crystals are dissolved.
7. Pour boiling liquid over vegetables and add vinegar.
8. The final stage is the sunset.

With cucumbers

Features. Pickled squash with cucumbers is an excellent preparation. In canned form, 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-fledged snack. The amount of ingredients in the recipe is calculated per liter jar.

You will need:

• five small cucumbers;
• two squash;
• 20 ml of vinegar;
• 15 g of salt;
• 15 g of sugar;
• three inflorescences of cloves;
• two peas of allspice;
• two cloves of garlic;
• two sheets of horseradish;
• two dill umbrellas;
• 0.5 l of water.

Cooking

1. Put greens and garlic in sterile jars.
2. Place whole cucumbers and sliced ​​squash on top.
3. Pour boiling water over the workpiece, leave for ten minutes, and then drain the liquid into the pan.
4. Add bulk products and spices to the water, boil and boil for a minute.
5. Pour the vegetables with marinade, add vinegar and roll up.

With cabbage

Features. Delicate neutral squash and sweet island cabbage are a great combination for winter harvesting. The dish is cooked without cooking, so the vegetables remain juicy, crispy and retain a maximum of nutrients.

You will need:

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

Cooking

1. Grind the squash in small pieces, and chop the cabbage coarsely.
2. Blanch the vegetables. Immerse them in boiling water for a couple of minutes, then immediately transfer them to ice water.
3. Fill sterile jars with vegetables.
4. Combine water with flavors, oil and vinegar. Boil it.
5. Pour the workpiece with brine and roll up.

Express snack

If you do not want to wait for winter to enjoy a savory vegetable snack, pickled instant squash will come to the rescue. It takes very little time to prepare the dish. But the result - you just lick your fingers.

Nothing extra

Features. Squash and some traditional spices are all you need to make a juicy, crispy snack. Spicy vegetables will complement alcoholic drinks and aromatic meat dishes. To taste, the appetizer resembles salted cucumbers.

You will need:

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

Cooking

1. Peel the squash and cut into small pieces.
2. Cut the garlic into plates.
3. Combine vegetables with spices.
4. Combine water with bulk products and boil. When the crystals dissolve, turn off the burner and add vinegar.
5. Pour the vegetables with hot marinade and place under oppression.
6. When the brine has cooled, put the workpiece in the refrigerator for two to three days.

With greens

Features. Greens decorate any dish, giving a light spring aroma and freshness. And as part of the marinade, she plays in a completely new way. This is a great addition to the delicate squash soaked in spicy pickle.

You will need:

• 1.5 kg of small squash;
• head of garlic;
• horseradish leaf;
• three leaves of laurel;
• a bunch of parsley;
• a bunch of dill;
• four stalks of celery;
• 45 g of salt;
• 25 g of sugar;
• 60 ml of vinegar;
• 1 liter of water;
• 10 ml of vinegar essence.

Cooking

1. Blanch the squash by dipping them in boiling water and cold water.
2. Boil water with bulk additives and essence.
3. Put spices in a jar or enamel pan.Place squash mixed with chopped herbs and celery on top.
4. Place the workpiece under pressure, and after cooling, move to a cold place.
5. In three to four days, the snack will be ready.

With champignons

Features. Harvesting with pepper and mushrooms is not just an appetizer. This is a full salad, worthy of a festive table. A multi-component dish is prepared in just a few hours.

You will need:

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

Cooking

1. Slice the squash into thin slices. This is conveniently done using a potato peeler.
2. Grind the mushrooms in the same way, and cut the pepper into thin slices.
3. Put greens, grated ginger and minced garlic in a jar.
4. Place vegetables and mushrooms on top.
5. Combine acid with oil and salt. Add to the workpiece.
6. Close the jar, shake vigorously and leave for an hour.
7. Shake every 15-20 minutes.

If you are determined to pickle squash for the winter, choose vegetables carefully. Large fruits tend to have many seeds and fibrous flesh. The optimal size is 5-7 cm in diameter. A sign of high palatability of the fetus is a large mass with modest parameters.

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