Recipes blanks of the squash for the winter

Squash is a vegetable plant, a type of pumpkin, a relative of the zucchini. It is not as common in the garden as other members of this family. However, gardeners who have tried this unusual vegetable most often reserve a place in their garden for other seasons.This is a ripening culture, the fruits can be consumed within a week from the moment of appearance. In addition, it blooms and bears fruit until frost.

In addition to the resemblance to the alien UFO, the squash is interesting because it contains a storehouse of vitamins. To taste, these vegetables are similar to zucchini, but with denser skin and tasty flesh. There are yellow, green or white.

When canning patissons for the winter, it is important to choose the right fruit. It is recommended to take young, with thin skin, without dents and spots. It is also better to pick up fruits of a small size, they will be prepared faster and will perfectly go into the neck of the jar. The fact that the vegetable is ripe, tell his light green color. In addition, in young squash when pressed, the skin is slightly pressed. White solid squash unsuitable for use.

It is not at all easy to make a squash for the winter, considering all the recommendations. It can be a twist or you can just freeze them. In winter, you can cook various dishes with them, for example, Korean-style squash with sweet pepper.

Squash is popular in cooking. It can be fried, boiled, salted, stuffed, pickled, cut into salads or boiled jam and marmalade. Cooking books and magazines for hostesses offer many recipes with the scalps for the most demanding taste. Squash cooked with skillful hands, are also tasty, like mushrooms.

The main question is which vegetables can be combined. There are no clear limitations, you can pickle almost any vegetable crops together. Usually, greens are added here - parsley and dill, as well as bay leaves, cloves, and any pepper. For brine, you need to prepare 1.75 liters of water, where 1 tbsp is poured. Spoon of salt, 2 tbsp. spoons of sugar, 2 tbsp. spoons of 9% vinegar essence.

Vegetables are recommended to pickle small size.. To do this, they need to be prepared: to disassemble the cauliflower into parts, white cabbage - cut into pieces, carrots and squash - into circles, squash divided in half or into four parts. In the same way, pepper is cut, which is pre-cleaned of seeds. First, greens and spices are placed in jars, vegetables are placed on top. Assorted pour marinade and sterilized for 25-30 minutes. After that, twist and put the cans lid down until the billet is cool.

This recipe is capable of even novice hostesses. Prepare a kilogram of tomatoes, a kilo of squash and zucchini. To prepare the marinade, you need a liter of water, where 200 ml of fruit vinegar dissolve, 200 grams of honey and the same amount of granulated sugar. Small squash, zucchini and tomatoes tightly tamped into the jar. Before the skin of tomatoes must be carefully punctured. Assorted pour marinade and pasteurized. Rolled, cleaned for storage.

For pickles, it is advised to take vegetables of the same size so that the salt is evenly distributed. For salting 2 kg of squash it is necessary to add 1 clove of garlic, dill, cherry leaves, black pepper, a couple of horseradish leaves. Vegetables require pre-boil. At first, spices are dipped into the pot for preparation, and the scallops are tamped tightly on top. For brine 1.5 liters of water is added 60 grams of salt. Squash pour marinade and leave in a dark room for three days. Then the brine is drained, boiled and again returned to the vegetables. Roll up and clean.

To surprise guests or to diversify the festive table, you can pickle the scallops with carrots and apples. Apples go great with vegetables, and in addition, they contain a lot of vitamins.This recipe is original, but very simple.

3 liters of water, 5 patissons, 5 carrots, 4 onions, 4 apples must be prepared in advance. In addition to vegetables, you will also need 4 leaves of laurel, 8 peas of pepper, dill, parsley, 4 pcs. Cloves, 6 prongs of garlic. On the marinade will take 3 tbsp. spoons of sugar, 2 tbsp. spoons of salt, 1 tbsp. Spoon 70% vinegar. Vegetables need to be washed and cut. Apples can be divided into parts, carrots cut into cubes or circles, onions - slices.

First, prepare the marinade. Seasonings are sent to boiling water, where they are 3-4 minutes. The resulting brine is placed in a separate dish, add patissons, boil. After 3 minutes, lay the carrots and garlic, after another 3 minutes - apples, which need to boil no more than 2 minutes.

It turns out much softer than zucchini and is not inferior in taste. This recipe will require 3 kg of squash, 2 kg of tomatoes, 1 kg of onion, 5 carrots, 2 tbsp. spoons of salt and apple cider vinegar, a glass of sugar and sunflower oil. Squashes cut into small pieces, carrot rubbed on a grater, diced onion, tomatoes - slices. Squash is fried in vegetable oil for 5 minutes, then onions and carrots are added to them. Vegetables are fried for 10 minutes with constant stirring, then tomatoes are put here, and vegetables are stewed for another 10 minutes. Then grind a lot with a blender.

The resulting puree is transferred to a separate container, vinegar, salt, sugar is added. All ingredients are simmered for another half an hour. The finished caviar is laid out in sterilized dishes, covered with a lid and stewed in a water bath for about 20 minutes. After that, the caps are tightly twisted.

Before cooking, they must be washed, dried and removed the stem. For blanks choose young squash about 4-5 cm in length, so that you can freely lay in the neck of the jar. First, they are boiled for 5 minutes in boiling water with the addition of salt. Then in the sterilized jars lay the seasonings: dill, celery, tarragon, currant leaves, followed by the scallops.

All this is poured hot pickle. For it you need to prepare 1 liter of water, 2.5 tbsp. spoons of salt, 1 tbsp. a spoonful of sugar, 2-3 tablespoons of 3 percent vinegar, pepper, cloves to taste. After boiling in the marinade pour vinegar. Banks are covered with lids, put in a container filled with hot water, waiting to boil, removed and rolled.

Fans of hot pick will enjoy pickled squash with a spicy hint of red pepper. Dill, currant leaves and horseradish leaves are placed in a 1-liter sterilized floor. Then add a clove of garlic, a teaspoon of salt, red pepper to taste, 50 ml of apple cider vinegar. On top neatly place the scallops. Everything is poured boiling water and sterilized under a closed lid. Then rolled up and sent to storage.

Combining the squash and cucumber in the same jar is a great idea. This neighborhood has a sweet taste. Vegetables are taken in equal parts, for example, per kilogram. Vegetables must be washed and prepared for preservation. Per liter of water will need 2 tbsp. spoons of sugar and 1.5 tbsp. spoons of salt. Boil until dissolved, add 0.5 tsp of vinegar.

Spices are laid on the bottom of sterilized dishes: 6 garlic cloves, 3 leaves of laurel, 6 pieces of allspice, cherry and currant leaves, dill, parsley Cucumbers and squash are placed on top, poured over with cooked marinade. Then it is necessary to sterilize 10 minutes and screw.

For a 1.5-liter jar you need 0.5 zucchini and the same squash. In addition, carrots, onions, sweet peppers are added.In a jar spread a couple of umbrellas of dill, 3 garlic cloves, a couple of cherry leaves. Carrots and zucchini are cut into rings, pepper - into 4 pieces. Squashes are added here. Small ones are whole, big ones are cut into pieces.

For the marinade: per liter of water will require 70 grams of salt, 3 tbsp. spoons of sugar, 70 grams of acetic acid, a few peas of pepper, bay leaf. Vegetables are poured with marinade, covered with lids and sent for sterilization for 30 minutes. After that, the banks need to roll up and leave for a day upside down.

In this simple recipe there is no sugar, it is replaced by peppermint, which will give the scallops a unique taste. To prepare the marinade, 10 grams of salt and 3 grams of 70% acetic essence are added to 1 liter of cold water. All contents are brought to a boil. Small fruits are washed, blanched for 5-7 minutes and sent to cool.

The bottom of the jar is lined with leaves of horseradish, celery, dill, add fresh mint, bay leaf, peppercorns. Then vegetables are added here. They are covered with greens, poured marinade, sterilized for 10-20 minutes.

Vegetables are well washed, spices are laid in a jar - salt, pepper, citric acid, bay leaf, cloves. Then the scallops are sent there, between which it is necessary to place the leaves of currant and cherry, as well as parsley and dill. Fruits are poured boiling water, after which the container is placed in a container with water and sterilized for 30-40 minutes. The final touch is vinegar, one spoon is added at the very end. After that, the workpiece is closed with a lid, cooled and sent to storage.

On 1 kilogram of patissons take half a glass of table vinegar, half a glass of boiled water, one third of the same capacity of chopped shallot. It is also necessary to add one 1 tbsp. spoon spices - salt, sugar, a few pots of black pepper. Then half of 1 teaspoon of red pepper is poured, one 1 teaspoon of coriander and mustard, 3 slices of garlic, bay leaf, a few sprig of tarragon, a pair of green onion feathers, 4 slices of lemon are laid.

Vinegar is poured into the water, these spices are added. The contents need to bring to the appearance of bubbles, dissolving salt and sugar. Cooked for pickling vegetables are divided into two parts. One of them is laid in the jar first, then tarragon, onion and lemon are added. From above again spread the scallops, everything is poured hot marinade. Regardless of where the canned scallops are stored, they will be ready in a month. You can taste, without waiting for the winter.

For those who first encounter a squash, advice from experienced housewives will be needed:

• the squash is consumed immature, its taste is more delicate;
• preference is better to give small fruits;
• blanching is performed to squash crackling after canning;
• to preserve the color after boiling the vegetable is dipped in cold water;
• remove the skin for conservation is optional;
• can be closed in cans with a metal or nylon cover;
• at room temperature this vegetable is stored for up to two days, it can lie in the refrigerator for up to 5 days;
• for squash most of the recipes for cooking pumpkins;
• blanks after wrapping can not be wrapped, in warmth the fruits become flabby and lose their taste.

Squashes are indicated for people with hypertension, anemia, kidney disease, and are useful for obesity. Thanks to proteins in its composition, the squash perfectly affects the digestive tract, liver, eyesight, improves immunity, lowers cholesterol. Squash seeds do not allow to exceed the number of salts in the body and even relieve from gout.

Squashes in any form are contraindicated for disorders of the digestive tract, use with caution under reduced pressure. The minimum use of the patches is recommended for people with kidney and gallbladder diseases. becauseSome varieties contain oxolates, which may contribute to stone formation. Vegetable in canned form is contraindicated for people with problems of the pancreas, kidney, diabetes and is not recommended for young children.

Fans of these vegetables buy seeds for the upcoming season at the end of winter in order to have time to choose suitable varieties of different shapes, colors and ripening terms.

For how to preserve the scallops, see the following video.