Pickled squash for the winter

Pickled squash for the winter

Pickled squash for the winter are made whole or cut into slices, often together with other vegetables. In the jar of vegetable assortment, decorative pumpkins, that is, summer squash, look very attractive. Such snacks can decorate even a festive table. At the same time, the squaws are not capricious and, if prepared correctly, will not spoil until the next season, even if they are stored at room temperature.

How to pickle the scallops

When cooking pickled squash for the winter should take into account several important points.

  • You can marinate only young scallops, as the old ones become too tough. Vegetables of up to 5 centimeters in size are ideal, as they easily pass through the neck of the jar - they can be pickled whole. Older vegetables will have to be cut into equal sized pieces. It will not affect the organoleptic qualities of the finished dish, only aesthetic ones. However, if you marinate old and hard copies, they will remain hard.
  • It is not necessary to clean the patties, as this will spoil their appearance. In addition, their skin is so thin and tender that there is no sense in removing it.
  • When preparing squash for pickling, they are washed, then their stalks are cut. When cutting them, you need to grab a bit of pulp - about a centimeter, not more.
  • So that the scallops are not too hard, they are boiled before marinating. Boil enough for 5 minutes, after which they should be immediately removed and put in cold water. If this is not done, they, on the contrary, will be too soft, not crispy.
  • Before proceeding with the preparation of the marinade, banks should be sterilized. The best fit banks with a capacity of one and a half to three liters.

Otherwise, you need to follow the recipe, and everything will surely work out.

Pickled Squash - a classic recipe

Composition:

  • young squat, better small - 2 kg;
  • bitter capsicum - 3 pcs .;
  • garlic - 1 head;
  • bay leaf - 4 pcs .;
  • dill (fresh) - 5 sprigs;
  • parsley (fresh) - 5 sprigs;
  • celery greens - 3 sprigs;
  • horseradish leaf - 1 pc .;
  • cherry leaves - 7 pcs .;
  • table vinegar (9%) - 120 ml;
  • salt of stone (without iodine) - 100 g;
  • water - 1, 5 l.

Method of preparation:

  • Heat the water, dissolve the salt in it, bring to a boil.
  • Put the scallops in boiling salted water and boil them for 5 minutes.
  • Remove the squash with a skimmer or colander, rinse with cold water.
  • Spices and greens lay on the bottom of the cans. Put the scallops on top.
  • Pour into brine in which the scallops, vinegar were cooked, bring to a boil.
  • Fill the scallops with boiling marinade.
  • Cover the jars with lids, put in a large saucepan with water for sterilization.
  • After sterilizing for 10 minutes, remove the jars from the pan, roll them up. Screw caps are also suitable, if they are boiled before them, like ordinary ones.
  • Put the jars on the lids, cover them with a cotton blanket, or warm them in another way - they must cool the canned food slowly, warm.
  • After cooling down completely, return the jars to their original position and place on a shelf for storage.

Squashes prepared in this way are well stored without sterilization, but with it much more reliable.

Squash marinated with sweet pepper

Composition:

  • squash - 2 kg;
  • sweet pepper - 1 kg;
  • hot chilli pepper - 1 pc .;
  • allspice peas - 5 pcs .;
  • black pepper peas - 5 pcs .;
  • bay leaf - 2 pcs .;
  • Dill umbrellas - 2 pcs .;
  • parsley (fresh) - 100 g;
  • fresh dill - 100 g;
  • table vinegar (9%) - 100 ml;
  • granulated sugar - 150 g;
  • salt coarse - 100 g;
  • water - 1, 5 l.

Method of preparation:

  • Wash and cut the scallops if necessary, boil them for 5 minutes in plain water, rinse with cold water, let it drain.
  • Sterilize the jars and lids to them.
  • Wash the peppers, remove the seeds, cut each into several pieces along.
  • Put the spice in the bottom of the jar.
  • Mix peppers and scallops in jars. Cover with remaining greens.
  • In 1, 5 l of water, add sugar and salt, heat to boiling and boil for 5 minutes.
  • Pour in vinegar, boil for another half-minute, turn off the heat and after a couple of minutes fill the jars with the squash and pepper and ready-made marinade.
  • Sterilize the jars for 40 minutes.
  • Close the cans with metal lids, turn them over. Wrap a blanket. After the banks are completely cooled, they can be removed for winter storage.

Squashes marinated with pepper are quite sharp. If you do not like spicy snacks, you can reduce the amount of hot pepper by half, but do not exclude it from the recipe completely: pepper is a natural preservative, it increases the shelf life of pickled squash and allows you to store them all winter.

Squash marinated with cucumbers

Composition:

  • squash (up to 5 mm in diameter) - 1 kg;
  • cucumbers - 3 kg;
  • garlic - 2 heads;
  • allspice - 10 pcs .;
  • black pepper peas - 14 pcs .;
  • bay leaf - 6 pcs .;
  • dill (umbrellas) - 2 pcs .;
  • sugar - 60 g;
  • salt - 60 g;
  • acetic essence - 30 ml;
  • water - 2 l.

Method of preparation:

  • Thoroughly wash cucumbers and scallops, as if there is a little dirt on them, the whole winter may not stand.
  • Cut the stalk.
  • Boil patties for 5 minutes, rinse in cold water.
  • Soak cucumbers for 5-8 hours in cold water, rinse.
  • At the bottom of each sterilized jar (you will need two three-liter jars), place three pieces of dill on the umbrella of dill, spread the fragrant and black peppers equally between them.
  • Place the cucumbers vertically in the jars, trying to fit as much as possible, put the scallops on top.
  • Pour salt and sugar in a saucepan, cover with water, bring to a boil, immediately pour brine over the scallops.
  • Cover and leave for a quarter of an hour.
  • Drain the pickle back into the pot. It is convenient to do this through the cover with holes and spout.
  • Boil the brine for 5 minutes.
  • Pour a teaspoon of vinegar essence into each jar. Fill with hot brine.
  • Cover the jars with lids, place in a saucepan, fill it with water so that it reaches the shoulders of the jars, sterilize for half an hour.
  • Remove the jars from the pan using special tongs.
  • Roll up, put on the lid. After they are slowly cooled under something warm, they can be removed for the winter.

Marinated in this recipe zucchini have a mild taste, pleasant aroma, which can be called traditional.

Squash marinated with tomatoes

Composition:

  • squash (small) - 1, 5 kg;
  • medium-sized tomatoes (ideally cherry tomatoes) - 0.3 kg;
  • garlic - 4 cloves;
  • salt of salt - 20 g;
  • granulated sugar - 20 g;
  • Badinian (dried) - 2 pcs .;
  • cumin seeds - 2-3 g;
  • white peppercorns - 6 pcs .;
  • bay leaf - 4 pcs .;
  • Acetic essence (79%) - 30 ml;
  • water - 1 l.

Method of preparation:

  • Prepare the scallops by washing them and cutting them if necessary.
  • Wash the tomatoes by removing the stem. In the area of ​​the stem, make several punctures with a toothpick in each tomato. This is necessary so that they do not crack.
  • Sterilize the jar. At the bottom of it, place the seeds of cumin, flowers of badian, pepper and laurel leaves.
  • Lay out the scallops as tightly as possible.
  • Place tomatoes on top carefully.
  • Boil water and pour vegetables into it, wait 20 minutes, pour the marinade into the pan.
  • Boil the marinade, pour it back into the jar, cover it with a lid and leave again, but this time it takes 15 minutes to wait.
  • Drain the marinade back, put salt and sugar in it, bring to the boil again.
  • Pour the hot marinade into a jar of tomatoes and scallops, add vinegar on top.
  • Cork the cans, put the bottom up, wrap. Wait until cool. Store in a cool place.

Squash marinated with tomatoes, have a spicy taste and spicy aroma.

Assorted with pickled scallops

Composition:

  • squash - 2, 5 kg;
  • tomatoes (small) - 2, 5 kg;
  • cucumbers (small) - 2, 5 kg;
  • Bulgarian pepper - 1 kg;
  • garlic - 15 cloves;
  • horseradish leaves - 3 pcs .;
  • dill (fresh) - 0, 3 kg;
  • black pepper peas - 12 pcs .;
  • allspice peas - 12 pcs .;
  • vinegar (9 percent) - 12 tbsp. l .;
  • salt - 180 g;
  • water - 3 l.

Method of preparation:

  • Sterilize three three-liter jars.
  • Wash the scallops, cut into large pieces.
  • Wash the rest of the vegetables well, dill.
  • Cucumbers and patissons soak for three hours in cool water.
  • After a specified time, rinse, boil the scallops for 5 minutes.
  • Cut pepper into large, longitudinal pieces.
  • At the bottom of each jar, put a piece of horseradish, 4 peas allspice and black pepper, 5 cloves of garlic. Put half the dill.
  • Be the first to arrange cucumbers in banks.
  • The second layer - the scallops, the third - the tomatoes.
  • Put the pepper in the last of the vegetables. It is convenient to lay along the walls of the jar.
  • Lay the remaining dill in the final layer.
  • Pour three tablespoons of salt into each jar, pour 4 tbsp into each jar. l vinegar ..
  • Boil water and pour over cans of vegetables.
  • Cover the jars with clean lids and sterilize. Sterilization time - 45 minutes.
  • Seal the cap tightly, turn it upside down and leave to cool under a blanket. After that you can store all winter at room temperature.

Vegetable platter is a very beautiful dish. In addition, in it everyone will find a vegetable to your liking.

The taste of pickled squash depends largely on the marinade and vegetable-neighbors. He is “friendly” with all the vegetables without exception.

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