11 quick and delicious recipes for pickling squash for the winter that will make you lick your fingers

Pattypan squash is a vegetable that combines the properties of pumpkin and zucchini. It's an annual herb with virtually no distinct flavor or aroma. When preparing pattypan squash for the winter, you can use the same recipes you'd use for zucchini.

There are, however, some special considerations when preparing this vegetable. Once the jars are hermetically sealed, they should not be wrapped. They should be allowed to cool as quickly as possible. If the product is overheated, the pieces will lose their shape, become soft, and crumble.

When preparing mixed salads, choose small vegetables and serve them whole. Cutting them will destroy their flavor.

The health benefits of squash.

Young vegetables contain a large number of nutrients beneficial for the body. They contain fats, sugars, protein, and pectin. Sugars are found in the form of fructose and glucose, which enhance their absorption.

Contains vitamins B and E, and ascorbic acid. Microelements include copper, cobalt, and aluminum.

The main feature of this vegetable is its low calorie content. Therefore, it is included in dietary dishes. Overweight people can eat the fruit in unlimited quantities. It helps normalize metabolic processes in the body.

Scientists have proven that orange squash can remove harmful cholesterol from the body. The lutein they contain has antioxidant properties. Therefore, they are recommended for older adults.

Fruit juice helps remove salts from the body, calms the nervous system and normalizes bowel function.

In addition to the beneficial properties, there are also some contraindications:

• It is not recommended for use in case of indigestion, as squash has laxative properties.
• This canned product is not recommended for consumption by children and people with gastrointestinal diseases and diabetes.
• Use with caution in people with hypotension.

How to prepare squash correctly

To ensure the product is tasty and crispy, it is necessary to follow certain preparation rules, namely:

1. Choose small, fresh, slightly unripe specimens.
2. For salads and pickling, ripe squash should be peeled, washed, and dried. Cut in half and remove the seeds. Peel the squash using a vegetable peeler.
3. Overripe fruits can be used to make jam or preserves.
4. Young fruits don't need to be peeled. They should be washed thoroughly using a brush or sponge.
5. The stalks must be cut off carefully, without touching the pulp.
6. To obtain a crispy crust, the fruits must be blanched.
7. To preserve the color, place the vegetables in cold water after blanching.

Methods of preparation

The preserves can be prepared using a variety of recipes. You can achieve maximum flavor by adding other ingredients and varying the volume of the main vegetable.

Freezing for the winter

Freezing has recently become increasingly popular. This easy method allows you to preserve the maximum amount of vitamins and minerals. Vegetables retain their flavor and aroma. When frozen correctly, the product's consistency remains virtually unchanged.

Freezing rules:

• Select slightly unripe squash, without scratches or other damage.
• Rinse thoroughly under running water. Brush off rough skin.
• Blot away excess moisture with a clean towel.
• Small specimens can be frozen whole.
• To make more efficient use of space, it is recommended to peel large ones and cut them into pieces.

• Place the squash in a single layer on a plate and place in the quick-freeze compartment. Let it sit for 24 hours. Then, transfer to special plastic bags or food containers, seal with a lid, and place in the back of the freezer. Good packaging will protect the squash from absorbing odors.
• The name of the vegetable and the year it was frozen must be indicated on the packaging.

• Some housewives use a different method. Before freezing, the vegetables are blanched in boiling water. For whole fruits, 7 minutes is enough. For the pieces, place them in a sieve and blanch them for two minutes.
• Next, the fruits are placed in water with ice cubes.
• After this, spread the vegetables on a towel or special paper. Let them cool and dry. Then freeze.
• If you immediately pour the mixture into a bag and put it in the freezer, you'll end up with a single solid block. This isn't very convenient.

Spicy pickled

This vegetable is incredibly healthy. It makes a wonderful winter appetizer that will add variety to your everyday and holiday meals.

Necessary components:

• squash - as many as will fit in a liter or two half-liter jars;
• onions - 2 pcs.;
• garlic - 3 cloves;
• favorite spices - cloves, pepper, bay leaf, dill and basil;
• water - 1 l;
• salt - 1 tbsp;
• sugar - 1 tsp;
• vinegar - 70 ml.

Preparation method:

• Sort the pattypan squash and discard any large or damaged ones.
• Wash under running water.
• Bring water to a boil and add whole squash. Blanch for three minutes.
• Drain off any remaining liquid and cool.
• After this, place into pre-steamed jars.
• Sprinkle the layers with onions and garlic.

• Place your favorite spices in the jars.
• The next step is preparing the ingredients.
• Fill the jars to the top with boiling marinade.
• Sterilize the preparations for several minutes.
• Next, cover with lids and seal tightly.
• Do not wrap. Turn over onto the lids and wait until completely cool.

Marinated in vinegar sauce

Ingredients required:

• fruits - 10 pcs.;
• garlic - 1 clove;
• black pepper - 2 pcs.;
• vinegar - 3 tbsp;
• sugar - 1 tbsp;
• salt - 2 tbsp;
• onions - 2 pcs.;
• favorite spices.

Preparation method:

1. Wash the fruit and blanch it for 5 minutes in boiling water. Drain and plunge the fruit into ice water.
2. Once cooled, arrange in jars. You can cut into pieces if desired.
3. Layer with onion and garlic.
4. Bring the vinegar mixture to a boil. Add all remaining ingredients and your favorite seasonings.
5. Pour the marinade over the squash.
6. A mandatory step is sterilization.
7. After this, roll up the jar. There's no need to marinate it first. The mixture will marinate for two months in a cool place.

Canned without sterilization

Ingredients for one 3-liter jar.

• main product;
• garlic - 3 cloves per 3 liters;
• dill umbrellas;
• peppercorns;
• horseradish root;
• water - 1.5 l;
• salt - 3 tbsp;
• sugar - 3 tbsp;
• vinegar - 5 tbsp.

Preparation method:

• Select young vegetables, wash them, and place them in a deep container. Cover with cold water. Soak for 4 hours.
• Next, drain the water and cut the fruit into circles or large cubes.
• Prepare three-liter jars.
• Line the bottom of the jar with herbs and add spices.
• Place the squash rings compactly.

• Boil a container of water and fill the jars to the top.
• Let the mixture stand for 20 minutes.
• Next, close the jar with a special lid with holes and drain the water.
• Repeat the procedure again and soak in boiling water for 10 minutes.
• Pour the water into a saucepan. Add salt and sweeten and wait until the crystals completely disappear.
• Pour vinegar into the jars and immediately fill them with brine to the very top.
• Can without pre-sterilization. Let cool completely, turning upside down.

Pickled with cucumbers

This is a great appetizer for a feast.

For a three-liter jar:

• cucumber - 1.5 kg;
• squash - 600 g;
• greens from the garden;
• garlic - 2 cloves;
• brine 4.5 cups (3 tablespoons of salt per 1 liter of water).

Preparation method:

1. Select small cucumbers and wash them thoroughly.
2. Place a cushion of greenery on the bottom of the jar.
3. Add bay leaf, peppercorns, chopped garlic.
4. Place the cucumbers, alternating them with the squash. For harvesting, select small specimens.
5. Boil the brine in a separate container and pour it into the jars.
6. Drain the brine and repeat the procedure several times.
7. After pouring for the third time, immediately roll up the jar.

Assorted cucumbers and tomatoes

You can get tasty and appetizing vegetables if you prepare an assortment from them.

Components:

• squash - 2 kg;
• tomato - 2 kg;
• cucumber - 2 kg;
• pepper - 1 kg;
• garlic - 3 heads;
• herbs and spices;
• vinegar - 10 tbsp;
• salt - 180 g;
• water - 3 l.

Preparation method:

• Hold three-liter jars over steam or roast in the oven.
• Wash all vegetables thoroughly and trim off any spoiled parts. Cut larger vegetables into pieces.
• Soak vegetables, except tomatoes, in cold water for several hours.
• Drain the water and boil the squash in water for ten minutes.
• Cut the pepper lengthwise into large slices.
• Line the bottom of the jars with spices and herbs.
• The first layer is cucumbers.

• The second layer is whole or sliced ​​squash.
• The third is tomatoes.
• Place the bell peppers as the final layer. They can be placed lengthwise along the jar.
• Place the dill last.
• Add salt and vinegar directly into the jar.
• Pour boiling water to the very top.
• Boil the jars in a large container for an hour.
• Carefully remove the jars from the boiling water and roll them up.

Lecho

Ingredients required:

• tomato - 1 kg;
• pepper - 800 g;
• squash - 800 g;
• sunflower oil - 1 tbsp.;
• vinegar - 125 g;
• granulated sugar - 3 tbsp;
• salt - 2 tbsp.

Step-by-step cooking instructions:

1. Wash the pepper, remove the seeds and stems, and cut into large strips.
2. Peel the squash, even if it's overripe, remove the seeds and cut into cubes.
3. Puree the tomatoes using a blender.
4. Place the tomato puree in a stainless steel saucepan and bring to a boil. Once boiling, add the peppers and squash.
5. Bring to a boil and add sugar, salt and butter.
6. Lastly, add vinegar and bring to a boil.
7. Distribute the mixture into jars and sterilize for 20 minutes.
8. Seal tightly.

Salad with onions and garlic for the winter

The preparations made according to this recipe turn out so aromatic that you’ll lick your fingers.

Products:

• squash - 1.5 kg;
• onions - 3 pcs.;
• carrots - 2 pcs.;
• garlic - 4 cloves;
• vinegar - ½ cup;
• sugar - 1 tsp;
• salt - 1 tbsp;
• greens and seasoning.

Preparation method:

1. Grate small pattypan squash and carrots using a Korean carrot grater.
2. Cut the sweet pepper, onion and garlic into slices.
3. Add all ingredients. Mix well to distribute the salt and seasoning.
4. Let it brew for 4 hours.
5. Place into jars, sterilize and seal tightly.

Crispy squash in jars

To make crispy squash, you need to cook them according to this recipe.

Necessary components:

• squash;
• garlic;
• green;
• spices.

For the marinade:

• water - 1 l;
• salt - 2 tbsp;
• sugar - 1 tbsp;
• vinegar - 6 tbsp.

Preparation method:

1. Prepare the marinade by adding the specified ingredients to water and boiling it.
2. Place your favorite spices in pre-treated jars.
3. Add chopped garlic.
4. Fill the jars to the top with brine.
5. Place in a water bath and bring to a boil.
6. The pasteurization process should last 20 minutes.
7. During sterilization, vinegar evaporates from the jars, so it is necessary to add a little bit to each jar.
8. After the jars have cooled, send them to a further storage location.

Quick cooking option

A simple recipe that allows you to cook vegetables quickly and deliciously involves pickling.

Components:

• squash;
• celery;
• horseradish;
• garlic;
• hot pepper;
• salt - 50 g per liter of water.

Preparation method:

1. There is no exact dosage for the ingredients; when preparing, be guided by personal preferences.
2. Place small pattypan squash in a pickling container, alternating with spices and herbs.
3. Bring the water to a boil and add salt.
4. Allow the mixture to cool completely and then pour it into the curing solution. The curing process takes place at a temperature of 20 degrees Celsius (68 degrees Fahrenheit) for two days.
5. Further storage should be carried out in cool places.
6. After 10 days, place the preparations in containers and store in a cool place.

Pattypan squash as mushrooms

Thanks to its neutral flavor, this vegetable can be given a mushroom-like flavor. Many guests won't even suspect a thing, but will devour the aromatic "mushrooms" with gusto.

Components:

• squash - 1.5 kg;
• carrots - 2 pcs.;
• garlic - 5 cloves;
• sugar - ½ cup;
• salt - 1 tbsp;
• ground pepper, bay leaf;
• vegetable oil - ½ cup;
• vinegar 9% - ½ cup

Preparation method:

1. Cut the prepared vegetables into large strips.
2. Grind the herbs and garlic in a chopper.
3. Combine everything in a container, add sugar and salt.
4. Season with spices and pour in vinegar.
5. Marinate for three hours.
6. Next, you need to spread it out into containers (pre-disinfected).
7. Sterilize for 15 minutes.
8. Seal tightly.

How to store properly

Unsealed products should be stored in a cool, refrigerated place. The temperature should be kept constant at 4 degrees Celsius.

Shelf life is from 6 to 10 months.

Hermetically sealed preserves, if properly stored, can even be stored indoors. A pantry is ideal, as it's dark and away from heating appliances. Ideal conditions for storing canned goods are dry, well-ventilated, cool rooms. In high-rise buildings, this is the basement. Some housewives successfully store containers on the balcony in special insulated boxes. The main thing is to keep the balcony from freezing in severe frosts.

The shelf life of canned goods is up to two years. Canned goods should be reviewed annually, and any items that have a long shelf life should be removed from the jars. To avoid confusion, the year of canning should be indicated on the jars.