Marinade for squash: recipes at home

Squash can be canned separately or together with other vegetables: cucumbers, tomatoes, carrots, onions, cabbage, peppers or even apples. The same proportions and combinations of spices are suitable for preparations as for cucumbers and zucchini.

The fruits can be pickled without sugar with the addition of a few sprigs of peppermint, which will give the vegetables a slight sweetness and a refreshing taste.

Without sterilization

There is no need to sterilize the jars, just rinse them thoroughly, wipe dry and fill the squash with marinade containing citric acid. Add carrots to add a little sweetness to the vegetables.

Ingredients:

1 kg squash;
2 carrots;
4–6 cloves of garlic;
5 carnations;

2 bay leaves;
2 tbsp. l. salt;
2 tbsp. l. granulated sugar;
2 tsp. citric acid.

Preparation:

Cut the tails off the squash, pour boiling water over it and place under cold water.
Place vegetables in glass containers. Add garlic and cloves.
Cut the carrots into circles (it is better to take small fruits for preparation).
Boil sugar, salt and spices in 2 liters of water. Add carrots. Cook for 5-7 minutes.
Pour citric acid into jars of vegetables.
Pour hot brine over vegetables. Roll up the lids.

Sunshine in winter

You need the following ingredients:

as much squash as will fit (approximately 1.5 kg of net weight per 3 liter jars);
dill, parsley - a couple of sprigs;
dill seeds - 0.5 tsp;
mint (2-3 leaves, dry is also suitable);

chili - to taste;
bay leaf 1 pc.;
black pepper and allspice peas, 3–5 pcs.

Preparation

Choose yellow squash, preferably not too overripe. Fresh mint works best, but dried mint can also be used. Dill to choose from, what do you have - umbrellas; seeds; twigs with leaves.
Wash the squash, cut off the tails, damaged areas, if any, and cut lengthwise into segments. If you have small, young squash, leave them whole or halve them.
It is better not to eat old vegetables. They have very thick skin and porous flesh. They should cut without much effort. Overripe squash is very tasty stewed with onions, carrots and tomatoes.
Then cut the fruit into convenient slices.
In a clean 0.7-0.8 liter jar, put 1-2 dill umbrellas/1 tablespoon of seeds, a sprig of parsley, 2 mint leaves (1 teaspoon dried), 3-4 peppercorns, 1 bay leaf, 2-3 chili rings, squash (as much as will fit). Pour boiling water over for 20 minutes, covering the jars. Then put on the special lid, pour the liquid into the pan and measure. Three cans will yield approximately 1.5 liters. Add 100 ml of water, the specified amount of salt and sugar and put on fire. Boil the brine, pour in vinegar, stir, quickly pour into jars and seal tightly.
Leave the jars covered with a blanket until they cool completely. The squash should be crispy, piquant, with a sweet taste and a pleasant aftertaste!
If you use essence, we recommend adding it not to the marinade, but directly to the jars, 1 tbsp. l. for each volume 0.7-0.8 liters. You can close at least one jar for testing, based on the above proportions.

What are the benefits of squash? Benefits of the vegetable

Young vegetables contain a large amount of beneficial substances for the body. They contain fats, sugars, protein, and pectin. Sugar is presented in the form of fructose and glucose, which increases their absorption.

The composition includes vitamins B, E and ascorbic acid. Microelements included in the composition are copper, cobalt, aluminum.

The main feature of the vegetable is its low calorie content. Therefore, it is added to dietary dishes. Overweight people can eat fruits in unlimited quantities. Helps normalize metabolic processes in the body.

Scientists have proven that orange-colored squash can remove harmful cholesterol from the body. The lutein contained has antioxidant properties. Therefore, they are recommended for use by older people.

Juice from the fruit helps remove salts from the body, calms the nervous system and normalizes intestinal function.

In addition to the beneficial properties, there are some contraindications:

It is not recommended to use for indigestion, as squash has laxative properties.
The canned product is not recommended for use by children and people with gastrointestinal diseases and diabetes.
Use with caution in people with hypotension.

With dill and mustard

Deliciously crispy and tender preparation in a spicy marinade without pasteurization. A quick and easy recipe that tastes amazing.

If you are concerned about the jars exploding, pasteurize them for 5 to 10 minutes. However, the vegetables may not be as crispy.

Roll up several jars with and without pasteurization and compare the results.

Ingredients:

small squash - 1.5 kg;
water – 1 l;
dill – 2–4 umbrellas;
garlic – 6 cloves;
mixture of peppers, peas - 0.5 tbsp. l;
bay leaf – 4 pcs.;

cloves – 4–6 pcs.;
dill seeds – 2 pinches;
mustard seeds – 2 tbsp. l;
sugar – 2 tbsp. l.;
2 tbsp. l. coarse rock salt;
table vinegar, 9% – 4–6 tbsp. l.

Preparation

The recipe indicates the approximate amount of raw materials and spices per 1 liter of water. Depending on the size of the fruit, you may need a little more or less vegetables and marinade.

We recommend rolling the fruits into 0.5-1 liter jars and preparing several small containers in advance for the remainder of the preparation. If you don't have enough marinade, just add boiling water to the jars and add another tablespoon of vinegar.

Preparation:

Prepare jars and lids.
Wash the squash, cut off the tails and stems. Boil water and blanch the fruit for 5 minutes. Drain in a colander and place in a pan of cold water for 5-10 minutes. Pierce each fruit with a toothpick at the base.
Peel the garlic, wash and cut the cloves in half.
Wash the dill and dry.
Boil 1 liter of water, add sugar, salt and spices. Boil for 5 minutes.
Place squash, garlic and dill in jars. Pour vinegar into each and fill with boiling brine to the very top. Roll up, turn over and leave until completely cool.

Store jars in a cellar or other cool, dark place.

It is better to add regular table vinegar to marinades with mustard rather than use vinegar essence.

Delicious instant squash

I think any housewife will appreciate this quick recipe. A little tinkering in the kitchen - and you can already try very tasty canned food.

More deliciousness:

My recipes for stuffing peppers for the winter: very easy and tasty preparation

Ingredients:

2 kilograms of squash;
a tablespoon of sugar;
a couple of tablespoons of salt;
6 liters of water;
a tablespoon of vinegar;
garlic, black pepper and herbs to taste.

Instant recipe:

Place dill, pepper, herbs and garlic in sterile jars.
Wash the squash and cut into pieces. Place in jars.
Prepare the filling: pour water into a saucepan and boil. Add sugar, vinegar and salt.
When the marinade is ready, pour it into jars. Roll up, turn over, wrap and wait to cool.

This appetizer will perfectly complement meat dishes.

With chili pepper and carrots

The squash in this marinade turns out spicy and very aromatic. Adjust the spiciness with the amount of hot pepper.

Ingredients:

squash - 1.8 kg;
carrots – 0.6 kg;
hot chili pepper – 3–6 pcs./to taste;
garlic – 2 heads;
celery stalk – 4 pcs.;
carrot tops – 6 branches;

bay leaf – 6 pcs.;
allspice peas – 0.5 tsp;
table vinegar (9%) – 100 ml;
sugar – 2 tbsp. l.;
rock salt, coarse - 3 tbsp. l.;
water – 1.5 l.

Preparation:

Sterilize jars and lids.
Wash the squash and cut off the tails. Cut into arbitrary slices.
Peel and wash the carrots and cut them into circles 1-1.5 cm thick.
Wash the hot peppers and cut off the stems. Cut large pods into 2–4 pieces.
Wash and dry the carrot tops. Remove dry and yellowed leaves.
Celery stalks and cut into small pieces.
Peel the garlic and wash it. Cut the cloves in half.
At the bottom of each jar, place 3-4 cloves of garlic, 2 sprigs of carrots, and an equal amount of carrots and celery. Arrange the squash and hot peppers. Shake the jars to ensure the vegetables are packed in more tightly.
Boil water, add sugar, salt and spices. Simmer for 5 minutes. Remove from heat. Pour vinegar into each jar (1–2 tbsp per half-liter jar, 2–3 tbsp per liter jar) and fill with marinade to the neck. Cover with lids, place in a pan of hot water and pasteurize for 10 minutes (1 liter jars). Roll up, turn over and leave until completely cool.

Those who do not like strong marinades with vinegar can add 1 teaspoon of citric acid to the preparation.

Marinated squash in spicy sauce

For cooking you will need approximately 300 grams of squash, which will be immersed in a 0.5 liter jar. Among the ingredients there will also be red pepper, the amount of which can be adjusted according to your preferences. The recipe uses apple cider vinegar.

Canning:

Wash and prepare the ingredients, which, in addition to vegetables, will include approximately 50 ml of apple cider vinegar, 5 grams of hot pepper, a clove of garlic, a teaspoon of salt.
Place the specified spices plus an umbrella of dill, currant leaves and horseradish in a sterilized jar. Send the cut hot peppers there too.
Add salt.
Chop the squash and place them in a spice jar. Then pour in boiling water.
Pour vinegar (9%) on top.
Send for sterilization, covering with a lid. This procedure can be carried out in the oven at a temperature of 120 degrees for 20 minutes.
Remove and screw on the lid. The spicy appetizer is ready.

With tomatoes and cucumbers

A classic snack mix in a flavorful, strong marinade. To ensure that vegetables marinate evenly, try to choose small fruits of the same size.

Ingredients:

squash – 0.5 kg;
tomatoes – 0.5 kg;
cucumbers – 0.5 kg;
garlic – 1 head;
dill – 0.5 bunch;
bay leaf – 4 pcs.;
cloves – 4 pcs.;

allspice peas – 0.5 tsp;
dill seeds – 0.5 tsp;
cherry, currant and horseradish leaves - 2 pcs each;
apple cider vinegar, 6% – 150 ml;
sugar – 2 tbsp. l.;
rock salt, coarse – 3-3.5 tbsp. l.;
water – 1.5 l.

Preparation:

Pre-soak the cucumbers in cold water for 2-4 hours. Trim the tails if necessary.
Wash the tomatoes and prick each one at the base with a toothpick (to prevent the skin from cracking when pouring).
Wash the squash, cut off the remaining stems and stalks. Poke at the base with a toothpick or fork.
Wash and dry the greens.
Peel and wash the garlic and cut it into pieces.
Sterilize jars and lids.
Place some of the garlic, herbs and spices in the bottom of each container. Arrange the vegetables one at a time and cover with the remaining herbs and garlic.
Bring water to a boil and fill the jars up to the necks, cover and leave for 5-10 minutes. Then pour the water into the pan, bring to a boil and pour into the jars again.
Return to the pan and add salt, sugar and spices. Warm over low heat for 5 minutes.
Pour vinegar into the jars (2-3 tablespoons per liter jar) and pour boiling marinade over it. Roll up the lids, turn over and leave until completely cool.

Homemade assorted canned goods are very convenient to use both for everyday meals and for holiday feasts.

How to select and prepare squash for pickling

Small-sized squash are best suited for winter vegetable marinades. They don’t have to be cut into pieces, which saves the housewife’s time, and in a glass jar they look more impressive than pieces of large vegetables.

Squash no larger than 3–4 cm in diameter are perfect for pickling.

Before cooking, it is necessary to cut off parts of the stalks of the squash and pierce them through with a toothpick. This will allow the marinade to better saturate the pulp of the vegetables.

It is better to prepare vegetables and spices for the marinade in advance, this will save time spent in the kitchen

If you are going to use store-bought squash for pickling, and not grown in your own garden, then you can keep them in cold water for two hours. This will reduce the amount of nitrates in vegetables.

Do not skimp on water for soaking the squash before marinating: the vegetables should be completely covered with it

Fried

This is a hearty, tasty and aromatic snack - try a few jars and you won’t regret it. For spiciness, add 1-2 hot peppers (scald them with boiling water before slicing).

Before frying, vegetables can be rolled in flour, so they will have a crispy crust and remain juicy inside.

Ingredients:

squash – 3 kg;
sunflower oil (refined) – 300 ml;
garlic – 1 head;

table vinegar, 9% – 100 ml;
fresh herbs (basil/dill/parsley) – 2 bunches;
salt, pepper to taste.

Preparation:

Wash the squash, cut off everything unnecessary. Cut into slices of medium thickness (1.5-2 cm). Season both sides with salt and pepper.
Heat a frying pan with vegetable oil and fry the vegetables on each side until half cooked and slightly golden brown.
Wash the greens, dry and chop.
Peel, wash and finely chop the garlic.
Sterilize jars and lids.
In a clean frying pan, heat 2-4 tbsp. l. oil for each 0.5 liter jar.
Pour 1-2 tbsp. l. butter and 0.5 tbsp. l. vinegar to the bottom of each jar. Sprinkle with herbs and garlic. Lay the squash in layers, topping each with garlic and herbs. Place the pieces tightly, pressing lightly with a spoon. Finally, pour another 0.5 tbsp into the jars. l. vinegar and 1-2 tbsp. l. hot oil. Cover and pasteurize for 10 minutes (1 liter). Roll up, turn over and leave until completely cool.

The pasteurization process can be skipped, but in this case the vegetables should be fried until fully cooked. Do not cut the plates too thin so that the snack does not turn into porridge. Be sure to heat the oil with which you will pour the vegetables and increase the dose for each jar, filling all the empty spaces with it.

Vegetable salad with squash

A wonderful salad of pickled squash, cucumbers, carrots and onions. The taste of the dressing depends on your preferences: make several jars with a rich and spicy marinade, and a few with a sweeter, medium-hot one.

Ingredients:

small squash - 1 kg;
cucumbers – 1 kg;
carrots – 0.5 kg;
onions – 0.5 kg;
garlic – 2 heads;
hot chili - 2-3 pods;
greens (basil, dill, parsley) – 1 bunch each;
horseradish leaves – 4–6 pcs.;

cloves – 0.5 tsp;
allspice peas – 2 tsp;
mustard seeds – 100 g;
table vinegar, 9% – 200 ml;
sugar – 5 tbsp. l.;
rock salt, coarse - 4 tbsp. l.;
water – 2 l.

Preparation:

Sterilize jars and lids.
Wash the cucumbers, cut off the tails and cut into large rings.
Peel, wash and chop the carrots into slices.
Wash the squash, cut off all excess. Cut into large slices.
Peel, wash and chop the onion into large rings.
Wash, dry and coarsely chop the herbs.
Peel and wash the garlic.
Cut off the stems of the hot pepper and cut into rings.
Place vegetables and spices in jars. For a liter, take 1 leaf of horseradish, 3-4 sprigs of dill, parsley and basil, 1 tsp. mustard seeds, 5-7 peas of allspice and 3-4 buds of cloves. Layer vegetables and alternate them.
Boil water and pour into jars up to the neck. Leave to stand for 10-15 minutes and pour into a saucepan. Repeat the process.
After the second pour, pour the water back into the pan, bring to a boil, add sugar and salt and cook for 3-4 minutes. Pour vinegar into each jar (2-3 tablespoons per liter) and fill with boiling brine. Roll up, turn over and leave until completely cool.

Triple-fill canned vegetable salads keep well in cool conditions.

Crispy for the winter

Here's a quick and easy way to marinate squash. Even a young housewife can handle this recipe. Hot peppers, celery, garlic and bay add wonderful flavor, and horseradish adds crunch. Try it!

Ingredients (per liter jar):

young squash – 500 g;
water – 0.5 l;
salt and sugar - 1 tbsp. l.;
horseradish leaves – 2 pcs.;

parsley, dill and celery - 1 bunch each;
hot pepper – 1 pod;
bay leaf – 2 pcs.;
garlic – 3 cloves.

Cooking process:

Rinse the squash well and remove the stems. Blanch the vegetables for 5 minutes in boiling water and then keep in cold water.
In a separate pan, cook the marinade with the amount of water, sugar and salt specified in the recipe. Pour vinegar into the boiling brine and turn off the heat.
Rinse all herbs under running water.
Peel the garlic and cut into thin slices.
Place the prepared herbs in a clean jar.
Place the squash on the greens, topping them with chopped garlic and chopped hot pepper.
Pour the boiling marinade into the jar, filling it to the brim.
Sterilize the workpiece in a large saucepan of hot water for 15 minutes after boiling.
Then immediately roll up the squash.
Cool the jar. The faster the squash cools, the crispier it will be, so you can cool it under cold water.
Store pickled vegetables in a cool place.

Bon appetit!

A simple recipe for preserving squash, to taste like milk mushrooms

An amazing recipe allows you to get real mushrooms from squash. A few simple steps and you get a super snack that tastes exactly like milk mushrooms.

Another recipe: Kaleidoscope of recipes: green pickled tomatoes for the winter with garlic, bell pepper and onion

For 2 liter jars it usually takes me:

Patissons - 1.5 kg;
Small carrots - 2 pcs.;
Peeled garlic - a quarter cup;
Ground black pepper - half a teaspoon;
Dill and parsley - to taste;
Sunflower oil - half a glass;
Vinegar - half a glass;
Sugar - half a glass;
Salt – 1 tablespoon.

I cook it very easily: I chop washed and peeled vegetables. I cut the squash into small pieces into a deep saucepan, the carrots into thin rings, and finely chop the greens and garlic with a knife. I mix the vegetables with spices, sugar, vinegar, salt and leave for 3 hours to marinate.

Then I put the finished salad into clean sterilized jars and sterilize it in a water bath for 15 minutes, after which I immediately roll up the boiled lids.

I turn the container upside down and leave it under the blanket to cool. Further storage takes place in the pantry.

“Note to the housewife”: for twisting for the winter I try to use fruits up to 5 cm in diameter, I cut larger ones in half or into 4 parts.

To prevent overripe squash from being tough, I try to blanch them or boil them a little, and then rinse them with cold water. After this procedure they become soft and crispy.

For simultaneous pickling, I use fruits or pieces of the same size.

Marinade for squash

It is best to marinate squash in jars of 1 to 3 liters. So that the housewife can experiment with various additives to the marinade herself, below is an example of the most commonly used spices for squash preparations per 1 liter jar.

Ingredients

550–580 g squash;
420–450 ml water or marinade liquid;
3–4 peas of allspice;
3–4 cloves of garlic;
2–3 sprigs of parsley;
1–2 dill umbrellas;
1 bay;

1/3-1/4 horseradish sheet;
2 leaves of cherry and currant;
a slice of red hot chili;
5 black peppercorns;
1 tbsp. l. salt;
2 tbsp. l. Sahara;
½ tsp. vinegar essence.

Preparation

If containers of a different size are used, it is enough to proportionally reduce or increase the amount of required ingredients.
Advice! When marinating squash for the first time, do not use all the spices at once.
To begin with, it is best to stick to the classic recipe, and then, as you gain experience, gradually add one or another spice to obtain a variety of flavors.