How to quickly and deliciously pickle squash for the winter, with jarred recipes

Preserving squash, of course, isn't as common as pickling cucumbers or tomatoes. This annual plant is an ornamental pumpkin, but many might mistake it for a zucchini. In appearance and taste, these fruits are indeed similar. Canning this product tolerates long-term storage well; all you need to know is how to pickle squash properly. Then, this unusual snack will become a firm favorite.

Preparing the main ingredients

A distinctive feature of canned squash is that it doesn't require prolonged soaking in liquid. Soaking in a prepared marinade is sufficient, as it doesn't require preserving. Young squash makes an excellent snack. Mature squash are best reserved for salads, as they've become firmer and have lost their original flavor.

Vegetable preparations become most delicious if you follow all the rules and subtleties when preparing the main component:

• The thin skin that forms the outer covering of this plant does not require removal. It also marinates and pickles well.
• Given the first characteristic of this fruit, squash should be thoroughly cleaned before canning. For this purpose, use a stiff brush.
• Squash has a small stem that offers no nutritional value and should be removed.

• Almost all methods of preserving this product for the winter involve blanching. This process is crucial to ensure the fruit retains its crispness and does not become too soft during the canning process.
• Blanching this plant is done by soaking the fruit in hot water for about 7 minutes. Sometimes simply pouring boiling water over it is sufficient, but some recipes require soaking it in hot water.
• Sometimes blanching can cause the squash to lose its pleasant color. To prevent this, quickly transfer the squash to ice water after boiling.
• Squash can come in a variety of colors—there's no need to sort them before canning. This unique feature, in fact, will give the preserve an interesting appearance.

Regardless of the chosen recipe, it's recommended to line the bottom of the canning jars with various spices and herbs—this will help maximize the flavor of this unusual vegetable. Currant or cherry leaves, garlic cloves, grated horseradish root, and many other ingredients are most commonly used for this purpose.

Preparing squash for the winter

This amazing product has been pickled for decades, and over that time, numerous sophisticated methods and delicious recipes have been developed. Everyone can find a convenient method for preserving this delicious winter snack. However, it's important to remember that this product does not need to be turned over after sealing.

It is better to place the finished jars in a draft so that they cool faster.

Classic recipe for pickling squash

The classic method is considered the simplest recipe. However, this simplicity doesn't compromise the product's flavor. The main ingredient is dense and firm, and the seasonings complement the unique aroma. Ingredients:

• 2 kilograms of unripe vegetables;
• 1.5 liters of filtered water;
• fresh herbs;
• 8 cloves of garlic;
• 20 grams of salt;
• a few horseradish leaves;
• black pepper.

Directions: Add water and salt to a boiling pan. Add the squash and simmer for 10 minutes. Transfer to a colander to drain. Allow the rinsed ingredients to dry. Sterilize the glass containers with steam for 25 minutes. Line the bottom with horseradish leaves and add garlic, herbs, and pepper. Fill the container with the boiled vegetables. Pour boiling salted water over the mixture. Store in a dark place for 3 days. Drain the liquid and simmer for 5 minutes over low heat. Pour the ingredients back in and store for longer periods.

Salted squash rings

You can salt unusual vegetables using this easy method. To enhance the flavor, add other vegetables, such as cucumbers or tomatoes.

This recipe makes four large bowls. Ingredients:

• 4.5 kilograms of squash;
• 15 cloves of garlic;
• capsicum (one per jar);
• fresh herbs;
• filtered water;
• 300 grams of salt;
• black pepper;

How to prepare: Prepare the main product: remove the stems and cut the squash into medium rings. Bring a separate pan of water to a boil and add salt. First, sterilize the canning jars by holding them over steam for a while. Line the bottoms of the jars with herbs, garlic, pepper, and, optionally, horseradish leaves. Then, pack in the blanched squash. Pour the hot marinade into the jars and loosely cover. Let them sit for 3 days, drain the liquid, bring to a boil, and then pour it back into the vegetables. Store.

Squash in liter jars

For liter-sized jars, you'll need to chop the vegetables or cut them into rings. This will allow the marinade to better penetrate the vegetables, resulting in a faster marinating process. Before chopping, blanch the vegetables and let them cool. Squash that have undergone this process become significantly firmer. In terms of ingredients and preparation, follow the same steps as the similar recipes described above.

Recipe with apples

This pickled snack has a unique aroma and unusual flavor. It's often served during festive feasts. The apples make the preserves attractive and extremely appetizing. Ingredients:

• 3 kilograms of vegetables;
• 4 large apples;
• cherry or oak leaves;
• 10 grams of rye flour;
• a liter of water;
• 35 grams of sugar;
• 15 grams of salt.

How to prepare: Thoroughly rinse off any dirt from the selected fruit. Fill the bottom of the containers with leaves and herbs, then layer the squash, salt, and spices. Prepare a marinade of boiled water and salt. Then pour it into the prepared containers. Add a weight and move the containers to a cool, dark place. Periodically drain off any excess liquid.

With cinnamon

The unique flavor of this preparation is due to the cinnamon. However, it must be added carefully, otherwise you can overdo it. Ingredients:

• 1.5 kilograms of squash;
• black pepper;
• fresh herbs;
• grated horseradish root;
• one cinnamon stick;
• 10 garlic cloves;
• a liter of water;
• 50 grams of salt.

How to prepare: Pierce each vegetable with a thin object on both sides. Then, place the prepared ingredients in containers in layers, alternating with spices, herbs, pepper, and salt. Next, prepare the brine: bring the filtered liquid to a boil in a separate container, then add the specified amount of salt. Pour the salted water into the jars and let it steep. Then drain into a saucepan, bring to a boil, and pour back into the containers with the vegetables. Store for long-term storage.

Without sterilization

Preserving this way is infused with the fragrant aroma of spices, and the taste is distinctively tart. Ingredients:

• 8 kilograms of vegetables;
• capsicum;
• fresh herbs;
• cherry or oak leaves;
• grated horseradish root;
• 9 liters of water;
• 500 grams of salt.

How to prepare: This recipe requires selecting small squash. Then, pierce the squash with a sharp, thin object. Line the bottom of the prepared container with leaves, add spices according to your preference, and add the vegetables. Sprinkle each layer with spices and salt. Next, prepare the marinade with filtered water: bring the liquid to a boil and add salt. Pour it into the barrel through the opening and store in a dark place. This preserve will keep all year round.

Pattypan squash, like mushrooms

Squash has a unique flavor, very similar to pickled mushrooms. Add some spices, and the difference is subtle. Ingredients:

• 2 kilograms of vegetables;
• 3 medium carrots;
• head of garlic;
• 50 grams of sugar and salt;
• ground pepper;
• 80 milliliters of vinegar;
• fresh herbs.

Directions: Cut the carrots and the main ingredient into small slices, and finely chop the herbs. Combine the prepared ingredients in a separate bowl and pour in the specified amount of vinegar. Cover and let the mixture steep for 3 hours. Pack the marinated mixture tightly into the container and steam for 10 minutes. Seal and store for long-term storage.

Squash in tomato sauce

An attractive and appetizing snack is made with the addition of tomato juice or paste. The color of the preserves will also delight. Ingredients:

• 4 kilograms of squash;
• 150 grams of vegetable oil;
• 70 grams of vinegar;
• tomato juice;
• 50 grams of sugar and salt;
• 5 cloves of garlic.

How to cook: Prepare the vegetables as described above. Then cut the squash into several equal pieces. Next, prepare the marinade for canning. In a separate wide saucepan, combine the vegetable oil, a glass of tomato juice, and the specified amount of vinegar. Then, add the specified amount of sugar to the boiling mixture. Finely chop the garlic using a grater or a meat grinder and add it to the mixture.

At the very end, season the almost-ready marinade with salt. Then add the vegetables and simmer for 20 minutes. Transfer the hot product to containers, pour in the brine, and seal. Store for long-term storage.

Recipe for lightly salted squash in a saucepan

Many winter preserves lovers prefer lightly salted vegetables. This preparation requires much less time to soak in the salty marinade, yet the flavor remains just as amazing.

Ingredients:

• 3 kilograms of squash;
• horseradish leaves;
• 7 garlic cloves (peeled);
• capsicum;
• a bunch of fresh herbs;
• black pepper;
• bay leaf;
• 40 grams of salt.

Directions: Finely chop fresh herbs along with the spices. Then add chopped garlic and horseradish root to the mixture. The amount of spices and seasonings chosen depends on individual preference. However, keep in mind that too many additives can overpower the natural flavor of the main ingredient. Next, prepare the marinade: add salt to a liter of filtered water. Let the brine cool for a couple of minutes, then pour it into the containers with the spices and vegetables. Secure the mixture with horseradish leaves. Store for later.

Lightly salted squash in a bag

You can quickly can juicy and crispy preserves with this recipe. No special knowledge or skills are required; just follow the instructions and put in some effort. Using this method, the product will be ready in just a few hours.

How to prepare: For this plastic bag method, you'll need small, basic ingredients. They need to be thoroughly washed and prepared, removing the stems. If the vegetables are large, cut them into equal pieces. Place the prepared ingredients in the bag, add chopped fresh herbs, and sprinkle with salt. Shake the bag well to soak. Tie tightly and leave for 5 hours to marinate. After this time, the vegetables are ready to eat.

Crispy marinated with pepper

Culinary delights are easily achieved by those who follow the correct instructions and apply maximum effort and diligence. Canned goods prepared according to this recipe are prepared in a short period of time. This means you can serve this delicious appetizer soon after preparation. It's a good idea to spice up the recipe with some spices. Ingredients:

• 2.5 kilograms of fruit;
• 5 pieces of onions;
• bell pepper;
• lemon;
• capsicum;
• fresh herbs;
• 3 bay leaves;
• 3 tablespoons of salt and sugar;
• a shot glass of vinegar.

Directions: Cut all ingredients into medium-sized pieces. Chop the hot pepper. Line the bottom of the prepared container with herbs. Then add the peppers, lemon wedges, and onion rings, and pack the squash into a tightly packed container. Secure with bay leaves. Next, prepare the marinade. Add coarse salt and sugar to one liter of water, and pour in the specified amount of vinegar. Once boiling, pour the brine from the pan into sterile containers and cover. Steam for 15 minutes. Seal and store.

Pickled squash pieces for the winter

If you marinate this unusual product in small pieces, the appetizer will be more deeply infused with the brine and absorb the flavor of the aromatic herbs. Once you try it, you'll be sure to never miss a winter without making this appetizer according to this recipe. Ingredients:

• 4 kilograms of squash;
• fresh herbs;
• chili pepper;
• 3 cloves of garlic;
• black pepper;
• 2 tablespoons of salt and sugar;
• 1 tablespoon of vinegar.

How to prepare: First, add fresh herbs, hot chili peppers, and allspice to the containers, then add crushed garlic. If the main ingredient is too large, slice it. Bring filtered water to a boil and pour it into the containers with the ingredients. Let it simmer for about an hour, then drain the brine into a separate container for cooking and add sugar and salt. Bring the mixture to a boil and pour it back into the containers. Then heat the containers: soak them in boiling water for 10 minutes. Pour the specified amount of vinegar into each container. Seal and store.

Squash with eggplant

This recipe yields a root vegetable salad with a unique flavor and aroma. Eggplant adds a special touch and a unique flavor to this recipe. Ingredients:

• 5 kilograms of two types of vegetables;
• head of garlic;
• 3 bay leaves;
• coriander;
• 150 grams of salt;
• 3 liters of water;
• black pepper.

Directions: You'll need medium-sized squash and eggplant. Place them in a saucepan and simmer over high heat for a couple of minutes. Then, let them cool and make small cuts in each one. Peel the garlic and mix it in a separate bowl with salt. Place this mixture into the cuts you made in the vegetables. Fill the bottom of each container with spices, then add the vegetables.

Next, prepare the brine: boil filtered water and add salt. Pour the hot marinade into glass containers and garnish with fresh herbs. Store away for later.

With marinated tomatoes

You can make delicious preserves from vegetables by adding juicy tomatoes to the recipe. This appetizer will brighten up your holiday table and become a favorite winter treat. Ripe tomatoes don't overshadow the flavor and aroma of squash; on the contrary, they harmoniously complement and enhance them. Ingredients:

• 3.5 kilograms of the main component;
• 5 medium tomatoes;
• fresh herbs;
• 2 bay leaves;
• 6 cloves of garlic;
• carnation bud;
• a pinch of citric acid;
• capsicum;
• 40 grams of sugar;
• 60 grams of salt;
• a tablespoon of vinegar.

Directions: Soak ripe tomatoes in cold water for a few minutes. Rinse the tomatoes and trim off the tough tops. Blanch the main ingredient: place the tomatoes in just-boiled water for 10 minutes, then immediately transfer to cold water. Rinse the jars with a baking soda solution and place in a preheated oven or steam for 15 minutes.

First, add desired spices to the container, then add citric acid. Chop the garlic and add it next. Then add a layer of tomatoes and the chopped main ingredient. Top with hot pepper and cherry leaves.

Now you need to prepare the marinade: add the specified amounts of sugar and salt to the boiling liquid. Finally, add the vinegar. Pour the prepared brine into filled jars. Loosely cover and heat again. Store the jars in a dark place for long-term storage. There's no need to turn the jars upside down, as is usually the case.

Rules for storing canned food

If the canning process was done with hermetically sealed tin lids, the winter snack can be stored even at room temperature for an extended period of time. There are no special storage requirements for this preparation.

However, regardless of storage method, it's crucial to monitor the expiration date of homemade pickled products. Home-canned squash should not be stored, much less eaten, after two years.

Although storing canned goods at room temperature is acceptable, it's still recommended to store jars of squash in a basement or cellar. This will reduce the risk of swelling or exploding of the winter preserves. This also reduces the risk of fermentation and rapid spoilage. And, of course, never store canned goods near heating devices such as microwaves, radiators, refrigerators, or stoves. Even with thorough sterilization, spoilage and fermentation remain possible if exposed to external heat.

Vegetables stored in glass, wooden, and stainless steel containers and jars must be kept in a cool, dark place. These preserves are often weighted and covered with a single lid. Periodically, you'll need to check on the condition of the preserves: add more brine, remove excess liquid, and change the napkin.

If the slightest signs of mold appear, the canned goods should be thrown away.