Squash for the winter: step-by-step recipes with photos for easy cooking

Patisson is a vegetable belonging to the pumpkin family. It is also called a "plate pumpkin." From unusual in its shape fruits, you can cook a lot of original blanks.

Pick your recipe

Patisson is a low-calorie, but very useful product. Its energy value is only 19 Kcal per 100 g. To taste, squash is a bit like zucchini, but their flesh is much denser. Canned squash is a great appetizer. They can also be served as a supplement to potatoes, meat dishes.

Pickled Squash

One of the most popular and successful pieces of "plate pumpkin" - pickled squash. To prepare them you will need:

• 1 kg squash young;

• 2 cloves of garlic;

• 1 liter of water;

• bay leaf;

• 1 tbsp. l sugar;

• 2 tbsp. l large salt (preferably not iodized);

• 4 tbsp. l of vinegar; 9%;

• 8 peas of black pepper;

• 2 branches of dill (without umbrellas) and parsley.

Stages of preparation:

1. Rinse the squash small, cut the stalk of each fruit, while capturing about 1-2 cm of edible pulp. Peel squash is not necessary. Peeled fruits in the blanks do not look very attractive. The skin of small squash is quite tender. For harvesting, it is much better to use young squash, the diameter of which does not exceed 5-6 cm. Their flesh is more juicy and such fruits can be pickled whole, as they easily pass through the neck of the jar.

2. Pour water into the pan, and then put it on fire. Dip the prepared squash into boiling water and boil for 5 minutes, then dip it into a pot of cold water. Do not neglect this step, since squash without boiling and subsequent cooling may not be sufficiently crispy.

3. Put the boiled squash on the banks, add the cloves of garlic. They must first be cleaned and cut into several parts. Put parsley and dill in each jar.

4. Pour water into the pan, add salt, sugar, pepper, bring to a boil. Add vinegar after turning off the stove.

5. At the bottom of a wide pan, lay a towel, pour water, put filled cans, pour boiling marinade and cover with lids. Water should reach approximately 2/3 of the jars in height.

6. Sterilize the workpiece for 10 minutes, then carefully tighten the covers. Put the jars on a flat surface, turning them lids down. Wrap up the workpieces and, after cooling, clean in a cool place.

Squash caviar with parsley root and celery

To prepare an unusually tasty caviar according to the classic recipe, you will need:

• 2 kg squash (even large ones);

• 4 onions;

• 2 cloves of garlic;

• 2 carrots are large;

• 1 parsley root

• 1 root of celery;

• 400 g of tomatoes (preferably very ripe and fleshy);

• 2 tbsp salt;

• 1 tbsp sugar;

• 70 ml of table vinegar (9%).

Stages of preparation:

1. Wash squash, cut the stalks and peel from each fruit. Cut the squash into small cubes and fry in vegetable oil in a cauldron or thick-walled pan.

2. Peel onions and carrots. Finely chop the vegetables and fry in a separate pan for softening. Cut the tomatoes with a sharp knife in the area of ​​the stalk, then scald with boiling water and remove the skin. Dice the tomatoes.

3. Put fried onions and carrots, as well as tomato cubes for squash.

4. Peel the parsley and celery with a peeler and chop finely. Add chopped roots to the cauldron, and squeeze garlic cloves into it through a press.

5. Add water to the cauldron. Simmer all vegetables for about 20 minutes. Add salt and sugar. Puree the vegetable mixture with a hand blender. When the mashed potatoes become almost uniform, add vinegar to the cauldron and boil the caviar from the squash for another 5 minutes.

6. Pour caviar into sterile jars and roll up with sterile lids, then lay the jars on a wooden surface or blanket with the lids down, wrap. After cooling, remove the eggs in a cool place.

Squash in tomato sauce

A delicious and simple homemade preparation for the winter can be prepared by pickling the squash in a tomato sauce. This will require:

• 1 kg squash (even large ones);

• 1 kg of tomatoes (preferably ripe and meaty);

• 4 cloves of garlic;

• Bulgarian pepper;

• 1 tbsp. l rock salt (not iodized);

• 3 tbsp. l sugar;

• 1 liter of water;

• half a teaspoon of ground red pepper;

• 3 peas and peas of black pepper and allspice;

• 70 ml of vinegar 9%;

• 70 ml of vegetable oil.

Stages of preparation:

1. Rinse the squash, remove the stalks and cut each fruit into several parts. This recipe even allows the use of overripe, large vegetables.

2. Scale the tomatoes with boiling water, after making cuts in the area of ​​the stalk. This is to make it easier to remove the skin. Pepper by removing the inside of the seeds. Peel the garlic cloves. Peeled peeled tomatoes, pepper, garlic through a meat grinder. You can grind them with a blender, but in this case, the consistency of vegetable puree will not turn out uniform.

3. Pour the vegetable mass into the pan, add peppercorns, ground pepper, vegetable oil. Boil and add vinegar before turning off the stove.

4. Squash the squash in jars. Place the jars in a water bath, pour boiling tomato mass, cover with lids and sterilize for 15 minutes.

5. Close the jars with lids, then lay out on a flat surface and wrap. Clean the cooled workpieces in a cool place.

Salted squash

To save squash for the winter, they can be salted. This will require:

• 2 kg squash (small and dense);

• 7 cloves of garlic;

• a bunch of dill;

• 3-5 sheets of currant;

• 2 sheets of horseradish (better than young);

• water (about 1.5 l);

• salt (at the rate of 3 tablespoons per three-liter jar).

Stages of preparation:

1. Rinse the squash very well, cut the stalks. If the fruits are large, cut them into several parts.

2. In sterile jars lay dill, currant leaves, horseradish leaves, peeled garlic cloves. Squash also put in jars as tightly as possible.

3. Add salt to each jar. On a three-liter container, 2-3 tablespoons of salt will be required, depending on taste preferences.

4. Pour jars of cold water (preferably boiled) and cover with lids. Leave on for 3 days. During this time, all fermentation processes will take place.

5. Drain the brine from the jars into the pan, and then bring to a boil and pour the hot brine into the jars. After 5 minutes, pour the brine back into the pan, add a little water (part of the water boils off when boiling), bring to a boil and pour the jars. Repeat this procedure 2 more times, then close the workpieces with sterile lids and wrap.

Store salted squash prepared without sterilization in a cool place.