Recipes for squash and zucchini preserves for the winter, including marinating and shelf life

In the fall, when the harvest is gathered, it's time to process it and preserve it. Unfortunately, most fruits and vegetables have a short shelf life, but there are plenty of ways to preserve them for the winter. You can preserve zucchini and squash for the winter.

Features of preserving zucchini and squash for the winter

Zucchini is a bland vegetable that truly shines when combined with seasonings and the vegetables it's cooked with. Chili peppers, onions, tomatoes, garlic, bell peppers, carrots, celery, eggplant, and squash are ideal.

Zucchini is best for salads and appetizers, while white squash is best for caviar. Citric acid and table vinegar are excellent for marinating zucchini, but grape or apple cider vinegar, as well as the juice of sour berries and fruits, are also suitable. Experienced home cooks recommend adding basil to the marinade for pattypan squash.

It's not recommended to insulate jars of squash after sealing, as this will cause them to become soft and flabby. However, cooling them quickly is recommended, as this will help them stay firm and crispy for a long time.

Before canning, pattypan squash should be blanched. Whole vegetables – 60 seconds, chopped – 30.

Requirements for the main ingredients

To ensure successful preparations, you need to carefully select your vegetables. For appetizers and salads, it's best to choose young zucchini, which won't even require peeling. They shouldn't exceed 15-20 cm in length. For caviar, on the other hand, choose large, ripe zucchini with large seeds.

It's best to choose young squash, no more than 7 cm in diameter. The larger the squash (as it's commonly known), the rougher the skin, making it difficult to peel.

You shouldn't take vegetables with even the slightest damage - this is an excellent breeding ground for bacteria.

Preparing vegetables

Before cooking, all vegetables should be washed and dried. Remove the stems from tomatoes, the seeds from peppers, peel carrots, and peel onions and garlic. If zucchini is young, only the stems need to be removed. Cook unpeeled unless otherwise specified in the recipe. Young squash is also left unpeeled, but mature ones should have their skins removed. Peel overripe vegetables, and remove the seeds from zucchini.

Before cooking, pattypan squash must be blanched: small ones for 30 seconds, large ones for 60 seconds in boiling water, and then the vegetables are immersed in cold water.

Recipes for cooking zucchini and squash

Below are the most popular recipes for preparing these vegetables.

Classic preparation in jars

Products:

• young zucchini 1 kg;
• squash 2 kg;
• carrots 0.16 kg;
• garlic 40 g;
• peppercorns optional;
• greens of your choice;
• dill seeds;
• bay leaf 2 pcs.;
• water 1.2 l;
• 9% vinegar 200 ml;
• sugar 1 cup;
• salt 2 tbsp;
• tomato paste 6 tbsp. l.

Method of preparation:

1. Chop the zucchini and carrots into slices, leave the squash whole (if size allows).
2. Pour pepper, selected herbs with garlic and dill seeds into the container.
3. Afterwards, you should lay out the chopped vegetables in a random order.
4. Pour water, vinegar, salt and sugar into a saucepan, add a bay leaf and the paste. Stir everything together and bring to a boil.
5. Pour the resulting marinade over the vegetable assortment.
6. Place the lids on top and place the jars on the fire in a large container of water to sterilize.
7. Close, place the lids down, and after cooling, store.

Krasnodar Caviar

Products:

• young zucchini 2 kg;
• bell pepper 1 kg;
• tomatoes 1 kg;
• garlic 0.3 kg;
• onion 0.5 kg;
• parsley 2 bunches;
• sugar 0.2 kg;
• salt 80 g;
• sunflower oil;
• 9% vinegar 50 g.

Method of preparation:

1. Prepare all the vegetables.
2. Grate the zucchini and carrot. Cut the pepper into strips, the tomato into wedges, and chop the onion.
3. Place greens, tomatoes and garlic in a meat grinder.
4. Then lightly fry the onion in oil. Then add the carrots.
5. After 10 minutes of simmering, add salt, sugar, and vinegar, then the tomato mixture. Stir everything together and bring to a boil.
6. Add the zucchini and pepper. Simmer for about an hour. You can add allspice or hot pepper.
7. Pour the caviar into sterilized containers, seal, and place them upside down. Cover with a blanket for 24 hours, then store.

This recipe will allow you to marinate 20 liter jars.

Mother-in-law's tongue

This is a very tasty appetizer that has many different variations.

Products:

• zucchini 6 pcs.;
• 4 squashes;
• tomatoes 4 pcs.;
• hot pepper 2 pcs.;
• garlic 0.1 kg;
• 9% vinegar 150 ml;
• salt 1 tbsp;
• sugar 1 cup;
• sunflower oil.

Method of preparation:

1. Peel the zucchini and pattypan squash and cut into tongues.
2. Place tomatoes, peppers and garlic in a meat grinder.
3. Place the resulting substance on the fire.
4. After about a quarter of an hour, add the vegetables, sugar, and vinegar with oil. Mix everything together and cook for another quarter of an hour. It's best to add salt at the end.
5. Distribute into sterilized jars, close with lids and place upside down, wrapped in a towel for 24 hours.

With onions

Products:

• zucchini 0.5 kg;
• squash 0.5 kg;
• onions 4 pcs.;
• allspice peas 4 pcs.;
• garlic 3 cloves;
• sugar 1 tbsp;
• salt to taste;
• bay leaf 5 pcs.;
• dill 1 bunch;
• parsley 1 bunch;
• cloves 3-5 pcs.;
• 9% vinegar 3 tbsp.

Method of preparation:

1. Leave the zucchini and pattypan squash in boiling water for 5 minutes. Then cut them into desired shapes and soak in ice water for another 60 minutes.
2. Cut the onion into rings, chop the garlic and herbs coarsely.
3. Pour vinegar into the container. Next, add the onion, garlic, bay leaf, cloves, herbs, pepper, and then the main vegetables.
4. To marinate vegetables, you need to wait until the water boils, add sugar and salt.
5. Pour the solution over the vegetables, close the container and store.

Pickled squash for the winter like mushrooms

Products:

• squash 1.5 kg;
• carrots 2 pcs.;
• garlic 1 head;
• sugar 0.5 cups;
• salt 1 tbsp;
• dill;
• parsley;
• ground black pepper 0.5 tsp;
• sunflower oil;
• 9% vinegar 0.5 cups.

Method of preparation:

1. Cut the squash and carrots into strips. Finely chop the parsley, dill, and garlic.
2. Mix the ingredients in a deep bowl. Add salt, sugar, and pepper.
3. Pour vinegar over the resulting vegetable mixture and leave for 3 hours.
4. Distribute everything among the banks.
5. Next, the pickled vegetables are sent for sterilization. Once the process is complete, seal the containers with lids and store.

Recipe without sterilization

Products:

• squash 0.5 kg;
• apples 0.25 kg;
• garlic 2 cloves;
• dill;
• parsley;
• capsicum 1 pc.;
• salt 60 g;
• sugar 60 g;
• 9% vinegar 1 tbsp.

Method of preparation:

1. Cut the squash and apples into 4 pieces (remove the stems from the apples).
2. You need to put garlic and herbs with peppercorns in the jar.
3. Next, layer the squash and apples in the container. The fruit will ensure the preserves stay fresh throughout the winter.
4. Place sprigs of herbs and hot pepper on top.
5. Boil water on the stove. Add salt, sugar, and vinegar.
6. Pour the prepared marinade into the jars and roll up the lids.
7. The container should be removed for a day, covered with a blanket, and then sent to storage.

Storage

Pickled squash typically lasts no more than a year. The exact shelf life depends on any errors during the preparation or sterilization process. Before use, inspect the jar: if the marinade has become cloudy, the lid has bulged, or if mold or an unpleasant odor has appeared, do not eat the prepared squash.

It is best to store jars in a basement, cellar, pantry, closet or other cool, dark place. You can also leave the preserves at room temperature. In this case, just make sure there are no heat sources nearby. Some housewives store the jars on the balcony; just make sure the temperature doesn't drop below 0 degrees Celsius. And most importantly, don't stock up on snacks for several years in advance. Ideally, all the supplies should be eaten by the next vegetable season.