The popularity of canned squash for the winter is growing every day. Cute, elastic and juicy vegetables, reminiscent of the appearance of flying saucers, are made in marinades, salted in jars, put on caviar or used for all kinds of salads. Squash recipes for the winter with photos are simple. Many of them suggest how to make blanks quickly, without tedious and time-consuming sterilization. You just have to choose the appropriate option from our collection and on snowy, cold days your table will be decorated with beautiful, bright, fragrant and delicious homemade vegetable snacks.
Following this recipe with a photo, you can cook delicious squash slices for the winter without sterilization. The dish will turn out to be quite spicy and even slightly burning due to the fact that bitter chili peppers are included in the composition. Such a bright and juicy appetizer on cold days will pleasantly diversify the daily menu, and it will not go unnoticed on the festive table.
This simple recipe with a photo suggests preparing squash caviar with mayonnaise for the winter without sterilization. The finished dish pleases with a very pleasant, delicate taste and a delicate, unobtrusive aroma. Light creamy notes of the workpiece are added by mayonnaise, which is part of the composition. If you want to strengthen this shade, you need to take the maximum fat mayonnaise, and if, on the contrary, weaken it, then use the lightest or ordinary store-bought sour cream.
How to salt patissons in jars for the winter, this recipe with a photo will tell. The process is very simple and almost identical to the classic way of pickling cucumbers. It is quite acceptable to change the composition and quantity of spices for yourself, adding or, conversely, removing some positions. For example, many housewives do not like to put a currant leaf in conservation, believing that it gives the rolls a specific flavor and aroma. Those who are in solidarity with this position, it is quite possible to confine ourselves to horseradish leaves only. Or, to enhance the crunchiness of the patissons, add horseradish root chopped into rings.
Following the tips and tricks of this step-by-step recipe with a photo, you can make a very juicy and fragrant squash preparation for the winter. The consistency of the dish most of all resembles a vegetable salad, but it also looks quite good as a soup dressing. The taste is distinguished by tenderness and pleasant tomato notes, but it does not sour at all, since there is no vinegar in the composition.
Canned patissons for the winter are distinguished by a pleasant, elastic texture, delicate taste and delicate, subtle aroma. But, prepared in jars along with other vegetables, they acquire a completely new bright sound. The author of the video below suggests pickling squash in jars along with bell and hot peppers, onions, lemon and fresh herbs. The finished dish is quite spicy and goes well with various meat and fish dishes, potatoes or pasta. In addition, it can be consumed as a juicy snack or added to soup as a dressing. Well, for those who are not too fond of savory and salty vegetable preparations, we advise you to pay attention to the recipe with a photo of very tasty squash caviar, which can be prepared even without tedious sterilization.
Do you love patissons?
Dear hostesses, I propose to prepare a snack vegetable salad of squash for the winter "You will lick your fingers." On the site you can find a simple recipe. Our option will diversify your pantry with stocks for the winter. You will be pleasantly surprised by the aroma of this blank.
The salad is prepared with fresh basil, the taste of which cannot be confused with any other summer greens. In addition to squash and basil, the salad contains a whole bunch of summer vegetables.
Our dish is simply incomparable! Want to know the full composition of the ingredients? The recipe is almost in your pocket!
We take the products from the list of ingredients.
Squash should be cut into cubes, after removing the skin and removing the seeds.
Onions are also chopped into cubes. Fry the onion in vegetable oil.
Add squash and quickly fry together with onions. The patissons should remain crispy.
In the process of frying, you need to add salt, chopped basil and chopped garlic.
It is he who gives our dish such a unique taste and aroma that you will lick your fingers.
In a separate pan, stew coarsely grated carrots.
Together with carrots, it is necessary to stew bell peppers with tomatoes. Pepper and tomatoes pre-cut into cubes or strips. Salt the stewed vegetables.
Here is such a frying of vegetables with us.
Add stewed squash with basil to vegetables.
Mix everything carefully. Add vinegar and, if needed, more salt.
The resulting salad must be stewed for another 5 minutes, and then decomposed into sterile glass jars.
We will pre-process the storage containers and lids over steam.
Let's close the jars with stewed squash for the winter under screw caps. Wrap in a blanket until completely cool.
Squash salad for the winter "Lick your fingers" is ready!
Fragrant crunchy squash combined with a bouquet of summer vegetables, and it's impossible to resist a snack!
The appetizer is perfectly stored in the refrigerator all winter and goes with a bang with mashed potatoes and pasta.
Patissons have a delicate aroma, a rich flavor bouquet. At the same time, they still have a beneficial effect on metabolic processes in the body, the functioning of the digestive system. We can safely say that snacks with squash are tasty and healthy. Today we will learn how to easily prepare a squash salad for the winter. And you will always have wonderful blanks!
Do you want to prepare a salad for the winter, original, with an excellent flavor bouquet? Then pay attention to the following recipe for a popular workpiece. Korean cuisine is very popular. Vegetables prepared in such traditions attract with astringency, spice and rich, unforgettable taste bouquets. You can make wonderful tasty preparations in Korean for the winter without sterilization. Consider the recipe for a wonderful salad with Korean patissons.
First of all, stock up on all the necessary ingredients. You will need carrots and bell peppers, 500 grams each. And you also need onions, 2-3 heads of medium size. Squash take 2-3 kilograms so that their taste is heard more clearly. Garlic is enough for 5 heads. If you take fresh garlic, you need to use it 1.5-2 times more.
Greens and spices will decorate the salad, vinegar, salt and sugar will enhance the taste. Usually sugar and vinegar should be taken in a glass, and two tablespoons of salt will suffice. And also add a glass of vegetable oil. The taste will be rich, natural, if you take a simple unrefined sunflower oil.
The best option for spices is a ready-made set for Korean carrots. Dill and cilantro go well with these spices, you can also use parsley. Finely chopped dill and parsley stalks add a fairly good fresh taste and aroma.
There is one more nuance: it is advisable to grate vegetables for such a salad not on a simple grater, but on a special model for Korean salads. With it, the vegetables will turn into thin, long straws. It looks aesthetically pleasing, ensures the preservation of a light pleasant crunch.
Now memorize the recipe for squash salad for the winter. A detailed algorithm will allow you to achieve an excellent taste, aroma of a snack.
Now the salad with squash and garlic will last the winter in the refrigerator or cellar! All is ready. The appetizer is delicious just lick your fingers. It is she who is very popular, so it will be an excellent option for a feast, treating guests, as well as a family dinner.
If you are interested in a recipe for squash without sterilization, you can make a salad according to this algorithm. Only at the same time, be sure to add a glass and a quarter of vinegar. And remember that patissons for the winter must be constantly stored in the refrigerator.
You can cook a simple salad for the winter of eggplant, cucumbers. Some prefer to pickle vegetables while others like to sterilize snacks. Since we have already considered the recipe for making snacks with sterilization, we will learn how to make a salad with pickled cucumbers. You can use zucchini or eggplant, or combine all vegetables.
Consider now the recipe for making a salad of squash and zucchini, eggplant and cucumbers.
Take eggplant and zucchini, 500 grams each. Squash will need 2 kilograms. It is advisable to take cucumbers in eggplant salad small, without thorns. You can replace them with small canned cucumbers, but still fresh is better. Take white or purple onions, 2-3 heads of medium size. You will need a glass of vegetable oil, vinegar, 5 tablespoons of salt, as well as herbs and seasonings. You can use Korean seasonings, but it is better to use a simple mixture of peppers, add French mustard.
Follow the salad recipe.
And everything is ready! This is the most excellent addition to dishes: spicy, fragrant, with a rich taste. For the winter period, you will be provided with an excellent salad.
Tomatoes also create a great taste. Vegetables are preserved in tomato, and fresh tomatoes are also added to them. Cabbage and celery harmonize perfectly with patissons. Almost any vegetables make up a wonderful ensemble with squash. There is also an interesting option when zucchini preparations for the winter are made with tomatoes, everything is cut coarsely, and squash is added grated.
You can use well-known recipes, as well as come up with your own.
Patissons are close relatives of zucchini and pumpkins popular in our beds. It is believed that the culture came to us from America. Today, many gourmet dishes can be prepared from canned patissons. And the number of recipes for harvesting this product for the winter will satisfy even the fussy. And if you like seamings, you will find a lot of similarities with cooking zucchini, but then they are relatives.
Cooking zucchini for the winter
So let's start with marinating. Take 1 kg of young squash, 5 peas of hot pepper, 3 mint leaves. Wash the vegetables and cut off the stems. Boil a liter of water in a saucepan. Now, immersing the prepared vegetables in the liquid, boil for 5 minutes. Then dip the fruits in ice water for about the same period of time.
Marinating young patissons
While the vegetables are cooling, put a chopped clove of garlic, a few paws of dill and parsley, mint leaves (3 pcs.) And 6 peas of hot pepper on the bottom of the pan, place a layer of fruit on top. The workpiece should be poured with a boiling marinade, consisting of a liter of water, vinegar (about 4 tablespoons), salt (2 tablespoons), bay leaf. Press down the pan with a press, cover and leave the vegetables for 3 days. it is recommended to keep in the refrigerator, because they can turn sour.
To prepare the dish, you will need 4 kg of squash, a kilogram of onions and carrots, and also add all this with tomatoes (about 1.5 kg). In this recipe, instead of squash, you can safely use the pulp of zucchini. Cut the peeled fruits into thin plates and lightly fry. The bulbs need to be freed from the husk, chopped and blanched together with sliced carrots in sunflower oil, waiting for a golden hue.
Blanching onions with carrots
Grind the prepared vegetables in a meat grinder, add 50 ml of apple cider vinegar, 100 g of sugar and salt, chopped herbs, spices. Boil the resulting workpiece on the smallest fire for 5 minutes. Arrange the finished caviar in jars, already sterilized, and roll up. Now you need to let the squash roll cool down and send it to the cellar for storage.
Among the winter squash preparations, it will be nice to find these two dishes. Recipes are very similar to similar rolls of zucchini. To make pickled vegetables, first prepare the brine by mixing a liter of boiling water with salt, rye flour (they are taken in 1 tablespoon) and sugar (2 tablespoons). Place small squash and apples in layers in a plastic barrel. Place fragrant cherry or currant leaves on top of the fruits. Pour everything with cold brine, and put a load on top and send it to a cold place.
Soaked squash
Soaked patissons are ready in three weeks. In order for the delicacy to wait for the winter, you will have to roll it up under the covers.
To prepare a brine, use 50 g of coarse table salt per 1 liter of boiling water. Then place whole and well-washed vegetables in pre-prepared jars, alternating with spices (garlic, cilantro, dill, parsley). At the next stage, fill the workpiece with brine and soak for a week in some room. Then take the salted patissons to a cold place without access to the sun.
What is the recipe for harvesting for the winter to come up with all your favorite vegetables together - canned young squash with tomatoes and cucumbers? A simple and very tasty stew will suit you! To do this, put a few peas of hot pepper and 2 bay leaves on the bottom of a three-liter container, place 3 whole cucumbers on top (large vegetables can be cut). Next comes the turn of the patissons. After the cucumbers, fill the dishes with them by a third, placing dill, cherry and currant leaves, and peeled garlic cloves on top. Fill the remaining space with small brown tomatoes. Pour boiling marinade over vegetable preparation. Divide the appetizer into steamed jars and cork.
Delicious vegetable stew
Another non-standard recipe for preserving patissons for the winter is a salad, but not an ordinary one, but in jelly. For him, thoroughly wash the squash, cucumbers and tomatoes. Then pack tightly into liter jars, interspersed with peeled onions. Put 2 peas of hot pepper and vegetable oil (3 tbsp.) In each blank. Next, do the marinade. Add sugar (2 tablespoons), salt (1 tablespoon) to 1 liter of water and cook for 3 minutes. Dilute with hot marinade pre-soaked 3 tbsp. l. gelatin, pour in 250 ml of table vinegar. Now it remains to fill the jars with it, put the lids on top and sterilize for at least 20 minutes.
Most likely, many housewives know that a similar recipe for zucchini should turn them into pineapple to taste. Let's try this trick with our vegetable. For cherry plum and squash compote, take them per kilogram. Spread finely chopped patissons in three-liter jars, filling them up to half, and place cherry plums on top, pour in two glasses of granulated sugar and pour boiling water. The container with the contents should be sterilized for about 20 minutes, and then rolled up.
Sterilization of containers for compote
In order to make jam, you will need fruits and sugar 1:1 by weight. Peeled vegetables should be cut into large cubes, dipped in cold water, held for 5 hours and drained into a colander, then dried. Grind the patissons by twisting them in a meat grinder. Next, a syrup is prepared from water and sugar (1: 2). Pour the fruits over them, put on the fire and cook until a drop of jam begins to solidify, and not spread on a plate. When the dish is ready, pour it into a sterilized dish and roll it up.
For the first salad, you will need a kilogram of white cabbage and squash. Rinse vegetables well. Finely chop the cabbage, cut the squash into small slices, add 3 tbsp. l. salt. Leave the dish for a few hours. At this time, we make the marinade. Add 3 tsp to a liter of water. sugar, vegetable oil and 1 tbsp. l. salt, boil, then pour in table vinegar to taste. Now it remains to decompose the vegetable preparation into jars, pour over the marinade and sterilize for about ten minutes.
Marinade preparation
To prepare a liter jar of canned squash with garlic, take 500 g of medium-sized fruits, 5 peeled cloves, a bunch of dill, red pepper and spices. The fruits should be washed and allowed to soak in boiling water for 5 minutes. Then rinse with cold water and cut into oblong pieces. Put the vegetables in jars, sprinkling with herbs and spices. Pour the marinade over the salad and sterilize in boiling water for 15 minutes.
For the third salad, grate 3 kg of squash and 500 g of carrots on a coarse grater, add 500 g of onion rings and a couple of heads of chopped garlic. Mix the ingredients well, let stand for 2 hours. Then the vegetables must be stirred again and laid out in clean jars. 40 minutes of sterilization and the snack is ready! It remains only to roll up the dishes and carefully wrap the preservation.
Mixing salad ingredients
How else can you preserve squash for the winter to surprise guests? Korean salad! To do this, grate 3 kg of squash on a special grater (the use of zucchini is also appropriate here) and 500 g of carrots, 5 sweet peppers and cut the same number of onions into half rings, chop 6 heads of garlic, mix all the ingredients, seasoning with a glass of sunflower oil, chopped herbs, sugar and salt (quantity to taste). Pour a glass of vinegar and put a bag of seasoning for cooking Korean carrots. Let the vegetable mixture stand for 3 hours at room temperature. Now put the salad in a dry dish, sterilize for 10 minutes, then roll up.
You can find a lot of similarities between the recipes for preparing zucchini and squash for the winter. But still, for the vegetable to which we dedicated the article, there are some tricks.
Vegetables for harvesting for the winter
Squash is the fruit of an annual herbaceous plant of the gourd family of the same name. This plant is cultivated everywhere, while it is not found in the wild. Pumpkin culture is propagated by seeds and seedlings. The plant is thermophilic, demanding on soil, climate and watering, so it is not easy to grow it.
The product was brought to Europe from America, where patissons gained great popularity, and they began to be widely used in cooking. For preparations for the winter for future use, patissons are used along with zucchini and eggplant. The plant got its unusual name thanks to the fruit, which has the shape of a pie, and this is how the first part of the product name is translated from French.
What is the difference between squash and zucchini? Despite the similar chemical composition, and therefore similar taste, vegetables in the form of a pie are considered tastier. The fruits of the plant have both a crispy peel and tender flesh. Cooks often compare the taste of squash with mushrooms. Young fruits of a plant with a peel that has not had time to coarsen are considered a delicacy. In terms of the composition of vitamins and useful microelements, the product is also not inferior to zucchini. Raw patissons are a dietary product, therefore they are recommended by many nutritionists for inclusion in the daily diet. The product is contraindicated for people with intestinal disorders.
In cooking, only young fruits of the plant are used, so it is necessary to be able to correctly distinguish them from overripe ones. Choose only small vegetables with bright colors. Depending on the variety, the color of the fruit may be white or yellow. There should be no dents or blackening on the surface of the peel. Even the slightest scratch will cause the vegetable to quickly deteriorate. The nitrate features of the product include a faded or glossy surface of the fruit, stains, stripes or spots of dark color. Eaten patisson will have a dried tail. For safe use, it is recommended to cut the peel from the vegetable before cooking. Squash can be stored in the refrigerator for several weeks.
This healthy and popular vegetable is fried, stewed, stuffed and baked at home. Squash can be combined with other vegetables or added as a side dish to meat and fish.
Homemade preparations for the winter from patissons are diverse. Vegetables are salted, pickled, fermented, canned, dried, dried and frozen. From the fruits of the plant, you can cook delicious caviar, in no way inferior to squash. With the addition of the product, lecho, salads and assorted dishes are prepared. From the tender pulp of young squash, fragrant jams, compotes and marmalades are created for the winter. Sliced vegetables can be frozen to be used fresh for cooking later.
The best, simple and delicious recipes with step-by-step photos that use crispy squash are presented below. From them you can learn in detail about how best to prepare vegetables at home for the winter, as well as how to properly store them.
