The most delicious recipes for pickled squash for the winter

What fruits to choose

For preservation, you can use both large fruits, previously peeled, whole or cut into pieces, and small - unpeeled and whole. If the hostess plans to make an exquisite and tasty assorted salad, we advise you to choose small fruits in the garden or market so that the product at the exit retains the special taste of the fruit. Before marinating vegetables should be blanched to soften: place in boiling water for 4 minutes, then in a container of cold water. So that the canned fruits do not become flabby and do not lose their taste, the cans after seaming do not need to be insulated, but cooled sharply.

Video "Harvesting squash with pepper for the winter"

From this video you will learn a delicious recipe for squash with pepper for the winter.

Popular recipes

To get a nutritious and unusual vegetable dish, it is enough to prepare the ingredients according to the recipe and follow its points. Further we will talk about canning homemade squash in different ways.

Crispy

To get delicious crispy squash, you must have the following products:

• squash - 1.3 kg;
• onions - 100 g;
• carrots - 80 g;
• garlic - 3 cloves;
• dill and parsley - 40 g each;
• seasonings: 20 pcs. peppercorns, 2 pcs. carnations, 4 pcs. allspice, 0.3 tsp. red pepper;
• bay leaf - 2 pcs.;
• granulated sugar - 10 tsp;
• salt - 4 tsp;
• vinegar - 60 ml;
• water - 1 l.

The fruits must be washed, the stalks and seeds must be removed, cut into small pieces, we advise you to remove the peel from the mature ones. Onions and carrots, peeled from the top layer, are cut into rings. Greens, garlic, a handful of carrots and onions, squash and bay leaves are sent to a 3-liter jar, previously sterilized. The dish is laid out in layers, in the last one you need to add a clove. Marinade (water, granulated sugar, salt) should be poured over the vegetable mixture and rolled up the jars.

With tomatoes

To enjoy different types of vegetables at the same time, you can marinate them together.

For the next instant dish, you need the following products:

• small squash - 0.5 kg;
• bell pepper - 3 pcs.;
• garlic - 3 pcs.;
• 4 pcs. small cucumbers and tomatoes;
• a bunch of parsley and dill;
• 3 leaves of cherries and currants;
• carnation flowers - 5 pcs.;
• bay leaf - 4 pcs.;
• black pepper in a pot - 6 pcs.;
• citric acid - 1 tsp;
• for the marinade: 2 tbsp. l. salt and sugar, 1 liter of water, 1 tbsp. l. vinegar.

The vegetables are washed, salt and acid are poured into the jars, as well as pepper, cloves and bay leaves. Next, the squash is placed in layers, shifting them with greens, cherry and currant leaves. The next layer consists of the vegetables specified in the recipe. The mixture is poured with boiled water, the jar must be boiled for up to 40 minutes and sterilized. A spoonful of vinegar is poured last, now you can roll up the lid.

With mint and herbs

If you add aromatic mint and fresh herbs to the delicacy, its taste will become even brighter.

According to the recipe, we take the following products:

• squash - 400 g;
• 1 small bunch of greens: dill, celery and mint;
• bay leaf - 3 pcs.;
• horseradish - 1 leaf;
• black peppercorns - 5 pcs.;
• for the marinade you need 1 liter of plain water and 1 tsp.l. salt.

Clean fruits are placed in a saucepan of a suitable size, filled with boiling water. After 6 minutes, the squash should be cooled in a container with cold water. Do not forget to add vinegar to the boiled marinade. At the bottom of a liter jar, a part of greens and pepper are placed, squash and greens that remain are also sent there. After sterilizing the jars (about 20 minutes), they can be tightly sealed with lids.

In pieces

To prepare a dish, the following products are required:

• squash - 2 kg;
• onions - 6 pcs.;
• bell pepper - 12 pcs.;
• hot peppers - 4 pcs.;
• basil and cloves - 12 pcs.;
• lemon - 2 pcs.;
• bay leaf - 6 pcs.;
• for the marinade: 2 tbsp. sugar, 4 tbsp. l. salt and 1 tbsp. vinegar, herbs.

Water-washed squash together with lemon, pepper and onions are cut into rings, hot peppers - in small pieces, squash - into cubes. A piece of lemon is placed in a 0.5 liter jar, as well as basil and parsley, peppers and onions, squash, then pour the vegetable mixture with marinade. You need to close the jars with lids and sterilize for about 10 minutes, then roll up.

Without seaming

The following cooking option will appeal to connoisseurs of natural preparations. For the dish you need the following products:

• squash - 2 kg;
• garlic - 5 teeth;
• allspice, cloves and bay leaves - 4 pcs.;
• vinegar - 60 ml;
• sugar and salt - 1 tbsp each l.

Washed squash without tails are boiled for about 3 minutes in water, which has already boiled in a separate container, then it is drained. The marinade is made in a different container. When the composition boils, you need to pour in vinegar, put pepper and cloves. Patissons are placed in jars, bay leaves, peeled and chopped garlic are sent there, you can add dill or horseradish. The workpiece is poured with marinade and closed with sterile screw or nylon lids.

With apples and carrots

We offer housewives to make a vitamin dish with the participation of such products:

• squash, carrots and apples - 5 pcs.;
• onions - 4 pcs.;
• dill and parsley - 1 bunch each;
• bay leaf - 4 pcs.;
• 6 garlic cloves;
• peppercorns - 8 pcs.;
• cloves - 4 pcs.;
• for the marinade you need 3 liters of water, 1 tbsp. l. vinegar, 2 large spoons of sugar and salt.

The washed vegetables and fruits should be cut into small pieces, the onion and garlic should be chopped into slices. The brine, which consists of water and herbs and spices, should not boil for more than 4 minutes. They are poured with squash, cooking lasts 3 minutes. Then garlic and carrots are poured, cook the same amount, after adding apples, boil for another couple of minutes. Now the dish can be poured with hot marinade, each jar can be closed with a lid tightly and sent for storage.

Squash with cabbage, cucumbers and other ingredients are no less tasty.

To get original and fragrant blanks, the main thing is to choose not overgrown fruits for conservation, so that after seaming they remain dense and tasty.