A squash is a decorative pumpkin, but many consider it a type of zucchini. This is due to the similarity of their organoleptic qualities. Due to this, most recipes for preparing zucchini for winter are also suitable for squash, however, there are also recipes that are intended for salting small beautiful pumpkins. Salty squash for the winter is easy to do, even if you choose the most sophisticated recipe, and such preparations are stored very well.
Cooking Features
The most delicious dishes are obtained if you consider a few recommendations.
- For salting, young, even slightly immature scallops should be taken. Adults are more suitable for making salads, for pickles, they must be cut in half or even into four parts. Overgrown too hard to use for culinary purposes.
- The skin of the squash is thin and tender; it is not necessary to remove it before salting. In addition, unpeeled fruits look more appetizing.
- Given that the squash does not clean, they should be washed very carefully, wiping off all contamination with a brush.
- Before salting, the stalks should be cut, but it is advisable to make the circle as small as possible, not exceeding two centimeters.
- A necessary procedure that must be subjected to the scallops before salting is blanching. They are blanched for a short time, just 7-8 minutes, so that they remain crispy. To preserve the color they need to immediately rinse in cold water.
These are general requirements that are independent of the selected recipe.
Salty squash - a classic recipe
Composition:
- squash - 2 kg;
- water - 1, 5 l;
- garlic - 1 head;
- salt - 60 g;
- horseradish leaves - 3 pcs .;
- cherry leaves - 6 pcs .;
- black pepper peas - 6 pcs .;
- dill (fresh) - 100 g.
Method of preparation:
- Sterilize the jars - you will need two liter or three liters. You can take one three-liter jar: the scallops are so tasty that they still do not lie.
- Boil the scallops for 5-8 minutes depending on their size, let the water drain from them.
- Peel the garlic, but don't chop the cloves.
- Wash the dill, leaves, dry them.
- Spread the dill, horseradish leaves and cherries, black pepper over the cans, putting the spices on the bottom.
- Lay the scallops as tightly as possible.
- Boil the water with salt and fill the scallops with brine so that it reaches the neck. Cover and place in a cool dark place for three days.
- Drain the brine in a saucepan, boil again and fill the scallops with it. This time the banks should be sealed tightly. Rolling them with metal lids, you can store them in a cool pantry or cellar. If you use capron caps, keep the patissons in the refrigerator.
This is one of the easiest recipes for salting squash for the winter.
Salty squash with celery
Composition:
- squash - 2 kg;
- water - 1, 5 l;
- salt - 75 g;
- dill (fresh) - 30 g;
- celery greens - 30 g;
- garlic - 3 cloves.
Method of preparation:
- Prepare the scallops, rinsing them well, removing the stalks and flinging them for 5 minutes.
- Sterilize a three-liter jar, prepare the spices, dividing them into three parts.
- Put the third part of dill and celery together with a clove of garlic on the bottom of the jar, fill it with half scallops, re-add 10 g of dill, celery, clove of garlic, put the patissons, put the remaining greens and the last garlic clove on top.
- Boil 1, 25 liters of water, dissolving 60 g of salt in it. Pour the brine patches with brine, cover with a lid and leave at room temperature for 8 days.
- Boil a glass of water, dissolving three teaspoons of salt in it. Top up the pickle in the jars. Cover them and store them in a cool place.
In the winter, prepared in accordance with this recipe, patissons can only be stored in a cool place, for example, in a cold cellar or in a refrigerator.
Salted squash with cucumbers
Composition:
- cucumbers - 5 kg;
- squash - 2, 5 kg;
- garlic - 20 cloves;
- hot chilli pepper - 1 pc .;
- parsley, dill - 100 g;
- water - 5 l;
- salt - 0, 4 kg.
Method of preparation:
- Cucumbers and squash rinse thoroughly. Squins for 5 minutes lower into boiling water, remove.
- Sterilize the jars. The number of ingredients specified in the recipe is calculated on 4 three-liter jars.
- Peel the garlic, wash and dry the greens. At the bottom of each jar, place 5 cloves of garlic, 25 g of dill and parsley, and add a tablespoon of salt.
- Fill the jar with cucumbers and squash.
- Boil 5 liters of water, dissolve the remaining salt in it, cover the vegetables with brine, cover with the lids and leave for two days.
- Drain the brine in a saucepan, bring to a boil, pour the vegetables. After 5 minutes, pour the brine back into the pan.
- Fill the vegetables with hot brine twice more at intervals of 5 minutes.
- If you do not intend to store salty patissons for a long time, then close the cans with plastic covers and, when the cans have cooled, put them in the refrigerator. If you do the harvesting for the winter, put the cans with the scallops into the pan, cover the bottom with a cloth, pour in water and sterilize the vegetables for 10 minutes, then roll the cans with metal lids.
According to this recipe, a great, one might say, universal snack, which is quickly eaten, is prepared for the winter.
Salty squash for the winter are crispy, tasty, something like mushrooms. You can cook them according to different recipes - the choice depends on the personal preferences of the hostess and her family members.
