Squash salad for the winter without sterilization. Recipes for winter squash salads

Canning is the best way to stock up for the winter. It’s very nice to open your own preparations later in the cold season and enjoy delicious vegetables from your own production.

Squashes and zucchini are universal, so vegetables are well suited for pickling, and their taste is not inferior even to pickled cucumbers. You can make many different products from squash. In addition, their cost is much lower, so you can not only pamper your family with goodies, but also save money. We will learn how to prepare and combine zucchini and squash in one twist and how to pickle vegetables without sterilization.

Preparation in jars

This method of canning is simple and easy to perform. The result will exceed all expectations - the vegetables turn out juicy and tender in taste.

What you will need:

• a pinch of black pepper;
• squash;
• head of garlic;
• two carrots;
• vinegar essence 9% - tablespoon;
• fresh dill and parsley;
• vegetable oil;
• granulated sugar, salt.

Finely chop the carrots and squash into bars, chop the herbs and garlic separately. Mix all ingredients thoroughly and add salt, sugar and spices to taste. Next, add a spoonful of vinegar.

You need to marinate for several hours, then preserve. In this way, you can prepare squash for the winter in a short time.

Crispy squash

For pickling, it is better to take young vegetables with still soft skins, then the appetizer turns out much tastier.

For preparation you will need:

• young squash;
• large head of garlic;
• currant (leaves);
• salt, peppercorns;
• horseradish;
• dill;
• distilled water.

Take vegetables, cut into halves. Place all the ingredients in the prepared jar and place the squash on top. Next, you need to boil water and add granulated sugar and salt. After the brine is ready, fill the jars with it to the brim and cover with lids on top for ten minutes.

After this time, drain the brine from the squash into a saucepan, boil and pour into jars again. Screw on the lids. These pickled squash can be served as a side dish to the main dish.

Squash and zucchini marinated with onions

Have you ever tried delicious pickled zucchini and squash? Our grandmothers used this recipe. The preparation method is complex, but the result is worth it.

What products will you need:

• zucchini and squash - 500 grams of each type;
• onions - four heads;
• vinegar - three tablespoons;
• garlic - three cloves;
• sweet peas - 4 pieces;
• granulated sugar - one large spoon;
• dill and parsley - one bunch each;
• cloves - several pieces;
• bay leaf - five pieces;
• salt to taste.

First of all, thoroughly rinse the vegetables and cut out the stalks. Next, pour boiling water over them for five minutes, cut into large pieces and place in cold water for one hour. Marinating zucchini and squash should be carried out exclusively according to this principle, even if you don’t really want to wait for the prescribed time.

At this time, peel the garlic and onion, chop coarsely, then coarsely chop the dill and parsley. Pour 9% vinegar essence into a glass container, and then add garlic and onions, bay leaves, pepper, cloves, herbs and the vegetables themselves. It should be a kind of assortment of different ingredients.

To make the marinade, boil water and add granulated sugar and salt to the liquid. Pour this boiling solution over the vegetables, let them cool, then close the pan with a lid and put it in a cool place for 2 days. Well, that’s all, the appetizer of squash and zucchini is ready, it can be served!

Sterilized, this assortment can be stored for a long time.

"Krasnodar" caviar

An excellent vegetable appetizer, a good budget recipe. The preparation is made with zucchini and fresh tomatoes, sweet bell peppers, carrots, onions and, of course, garlic. By the way, this caviar recipe can be used not only for zucchini, but also for eggplant. Some even go further, making an assortment of several vegetables at once.

The quantity of products is calculated for twenty liter jars:

• garlic - 300 grams;
• young zucchini - about two kilograms;
• sweet bell pepper - one kilogram;
• fresh parsley - two bunches;
• onions - 500 grams;
• granulated sugar - 200 grams;
• vinegar essence (9%) - 50 grams;
• red tomatoes - kilogram;
• salt - 80 grams;
• vegetable oil - 500 grams.

If you want the caviar to be spicier, you can optionally add 1 pod of hot pepper.

It is difficult for some to imagine what preparations from zucchini and squash look like for the winter, but our recipes with photos will help not only in the process of twisting, but will also be an excellent motivation, because such an appetizer on the festive table will pleasantly surprise guests.

The method of preparing caviar will not take much time:

1. Wash the vegetables, cut off the bottoms, grate. If the zucchini releases too much juice, you need to squeeze it out.
2. Wash the carrots, peel the skins, grate them. Peel the onion and finely chop it. We clean the bell pepper from seeds and cut it into ten equal parts into small strips. We cut the tomatoes into two parts. Peel the garlic and divide it into cloves.
3. Wash the greens and set aside.
4. Take a meat grinder and pass the herbs, tomatoes and garlic into one container.
5. Heat the oil in a saucepan and sauté the onion over low heat. Throw the carrots into the same container and simmer for 10 minutes.
6. Add sugar, salt and vinegar to the vegetable mass.
7. A mixture of tomatoes is poured into the onions and carrots. We wait for it to boil, then lower the peppers and zucchini.

The caviar must be brought to a boil and kept on low heat for about 60 minutes. When finished, you can add a spoonful of allspice.

If the eggs cannot be spawned for the winter without sterilization. Be patient and begin the process of preparing the container. It is necessary to boil the iron lids in the pan. Next, the jars need to be washed with soda and sterilized in a regular oven. When everything is prepared, the cooled assortment can be poured into jars. Roll up the caviar with lids and turn upside down. Cover the canned zucchini with a towel until the next morning.

This preservation is perfect for the holiday table.

Caviar can be made with the same ingredients, only from squash - it turns out no worse. Pickled vegetables can be used in salads, soups and as an independent dish.

Pickling

Only experienced housewives know how to pickle squash for the winter, and when pickled, these vegetables are no worse than cucumbers. This easy salting recipe will appeal to every housewife due to the speed of preparation. There are, of course, many options for salting this vegetable, but we will focus on the most popular recipe.

Young vegetables with a diameter of approximately 7 cm must be washed, placed in a glass container, mixed with celery leaves, cherries, mint, horseradish and garlic. The whole thing needs to be covered with currant leaves on top. Prepare the marinade and pour the already cooled squash.

Store the squash workpiece in a dry place, or better yet, in a cellar, where it is dark and cool. The whole household will like salted vegetables, especially in winter, when you really want to eat something tasty and healthy.

Patisson, like a sponge, is able to absorb the taste of spices and vegetables marinated with them. Therefore, you definitely need to experiment and make pickled squash for the winter in combination with other ingredients. They can be combined not only in their pure form with spices, but also combined with cucumbers, zucchini, carrots, sweet and bitter peppers, and other ingredients. Many people think that squash is a zucchini. All he got from the zucchini was the taste. It is actually a type of pumpkin. The unusual appearance gives the workpiece piquancy and originality.

About the beneficial properties of squash

Before asking the question: “How to pickle squash for the winter?”, you need to understand their necessity in general. Its unusually beautiful outline and distant association with UFOs bring this vegetable to the first stages of popularity in cooking, and especially in canning. But it is not only attractive on the outside, its beneficial properties are no worse than its external beauty. The presence of beneficial microelements improves human vision and liver function. Dietary fiber helps get rid of excess cholesterol. The abundance of fiber normalizes intestinal function and prevents various failures. Squash seeds fight excess salts in the body and relieve gout.

The pleasantly yellow vegetable contains vitamins – A, B, C, PP, minerals – iron, potassium, magnesium, sodium. All these beneficial substances are contained for a short time. 12 days after flowering, squash loses its benefits and is no longer suitable for human consumption. Such fruits are considered overripe and sent for animal feed.

The vegetable in question is recommended to be consumed with meat. The most suitable protein products are pickled squash, the recipe for which will give a detailed description of how to make a tasty addition to meat dishes. This tandem is useful for people with problematic gallbladder, liver, and stomach ulcers. For those on a diet, squash is a necessary element in the diet, because it fights toxins and obesity.

In cooking, you can salt, pickle, preserve for the winter, make jam and add to salads. For provisions, you need to take only young vegetables with thin peels. They will be ready in a month, no matter how the preservation is stored, under a nylon lid or under a tin lid. Without waiting for winter, you can uncork a jar of pickles and enjoy the result.

Whole marinated squash

You can get the sour-salty taste of the food if you follow the step-by-step recipe with pictures of pickling squash. You will need 1 kg of squash, which will take 1 liter of water to prepare the brine.

Pickling:

Pickled squash should be stored in the refrigerator to prevent it from turning sour.

Marinated squash pieces

If you have too ripe and hard vegetables on hand, pickled squash in pieces for the winter will come in handy. To do this you will need 4 pieces of large squash and one carrot.

Pickling:

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:

Marinated squash with cucumbers

Combining squash with cucumbers is a great idea. The food is not only aesthetically beautiful, but also tasty. Marinated squash with cucumbers have a sweet taste and are stored for a long time under a tin lid. The recipe will require 1 kg of squash and 1 kg. These ingredients will fit in a 3 liter jar. It all depends on the size of the vegetables.

Pickling:

Marinated squash with zucchini

To make pickled zucchini and squash for the winter you will need a 1.5 liter jar, which will use 0.5 kg of squash and 0.5 kg of zucchini. The main ingredients are diluted with two carrots and the same amount of sweet pepper is added. Don't skimp, add onions.

Pickling:

1. Sterilize the jar, into which then place 2 dill umbrellas, 2 cherry leaves and 3 cloves of garlic.
   
2. Cut into rings and cut the pepper into 4 pieces, removing the core. Place the prepared ingredients in a jar with spices. Add one red pepper for added spice.
   
3. There is no need to peel the zucchini, but you do need to cut it into rings.
   
4. Wash the squash. If they are small, then leave them as is; large ones should be chopped. Place ingredients in a jar.
   
5. For the marinade, take a saucepan and pour 1 liter of water into it. Mix 70 grams of salt with 3 tbsp. spoons of sugar and pour into water. Pour in 70 g of vinegar and add spices (5 peppercorns and a bay leaf). Boil and pour over vegetables.
   
6. Cover marinated squash in jars for the winter with lids and place in a pan with water for sterilization. This procedure will last 30 minutes.
   
7. Remove from the water and screw on the lids tightly. Turn over, wrap in warm cloth and set aside for a day. The next day, the provisions are ready to move into the pantry.

Marinated squash with tomatoes

Squash with tomatoes marinated for the winter are not very spicy and slightly sweet. To implement this recipe, we take a 3-liter jar, which we will fill with 1 kg of squash and 1 kg of tomatoes.

Pickling:

To add some piquancy to the recipe, you can add a few chokeberries, which need to be kept in boiling water for about 10 minutes before adding to the jar.

By canning vegetables, we hope to get lightning-fast results, and not just results, but tasty and rich ones. Quick-cooking marinated squash recipes will help you cope with this task. In fact, it’s not difficult to quickly pickle pumpkin vegetables. Firstly, the squash must be cut into pieces. This way, the marinade can quickly saturate the vegetable. For greater reliability, it is advisable to boil the squash together with brine. And finally, never skip the blanching procedure. Bon appetit and delicious pickled squash to you!

The simplest squash salad recipe for the winter.

Squash is an interesting and very beautiful representative of melons and melons. You simply won’t be able to hide squash salad for long - the mixture of flavors of squash, carrots, garlic aroma, and vinegary sourness will amaze your family and guests.

To make squash salad, you will need:

squash – 3 kg
carrots – 500 g
onion – 500 g
garlic – 2 heads
vegetable oil – 0.5 tbsp.
vinegar 9% – 200 g
salt – 2 tbsp.
ground black pepper – 1 tsp.
granulated sugar – 1 tbsp.

How to prepare squash salad:

1. Wash the squash properly; to completely destroy the microflora, you can use baking soda, thanks to this many types of microbes die. Why wash the squash so thoroughly when you can simply clean it? The difficulty of cleaning squash lies in their shape; the skin of squash is very delicate and can easily be cut into a salad. Cut the squash into small cubes and place in a bowl or pan prepared in advance.
2. Peel the carrots with a knife, scraping off the top layer, and rinse under running water; you can also use a potato peeling knife. Grate the carrots using a large-tooth grater or a Korean carrot grater. After chopping the carrots, add them to the pan with the squash.
3. Peel and cut the onions into rings. Of course, when cutting onions you always want to cry, this is due to the release of essential oils and gas from the onion, which, when mixed with tears, forms sulfuric acid. To prevent onion aromas from reaching your eyes, you can put the onions in the freezer for 10 minutes. Cut the onion into rings and add to a common bowl.
4. Drizzle with oil, season with vinegar, salt, sprinkle with sugar and pepper, that’s it – the salad is ready.

Preparing squash for the winter without sterilization

Now we leave it for 2.5 hours so that everything is saturated with vinegar, the salad must be stirred periodically. Place the salad in jars, sterilize in water at 90 degrees for about 20 minutes, roll up the lids, wrap in towels to prevent the glass from cooling quickly, turn the lids down and leave until completely cool. After the jars of salad have cooled, we put them away for storage.

During the holidays, your aromatic squash salad will not go unnoticed. Bon appetit!

Greek squash (2) Boil the squash for 3 minutes, then rinse with cold water. Finely chop the chervil, grind the coriander and pepper in a mortar and mix with the remaining ingredients and 150 g of water. Bring the mixture to a boil, close the lid and va...Required: squash - 175 g, juice of 2 lemons, thyme - 1 sprig, bay leaf - 1 pc., chervil - 1 bunch, coriander - 1/4 teaspoon, black peppercorns — 4 pcs., olive oil

Salad with pickled squash Cut the squash into cubes, chop the eggs, cut the boiled and peeled potatoes into cubes, grate the cheese on a coarse grater, combine everything, add chopped green onions, salt, season with mayonnaise and mix, place in a heap in... You will need: pickled squash - 2 pcs., green onions - 150 g, potatoes - 5-6 pcs., egg - 4-5 pcs., processed cheese - 250 g, chopped parsley and dill - 3/4 cup, mayonnaise or vegetable oil - 100 g, salt

Spicy squash or zucchini salad Wash the small squash and grate it on a coarse grater, add finely chopped onions, horseradish, pepper, mustard, mayonnaise, mix everything well. Place in a salad bowl and sprinkle with finely chopped green onions. Instead of squash, you can use... You will need: squash - 2-3 pcs., onion - 1 head, grated horseradish - 2 tbsp. spoons, chopped parsley or dill - 2 tbsp. spoons, mayonnaise - 3/4 cup, green onion, table mustard, ground black pepper

Squash salad Wash the squash, cut into slices, scald and cool. Add finely chopped tomatoes, dill and season with sour cream and sugar. Yield: 350 g Required: squash - 200 g, tomatoes - 100 g, sour cream - 40 g, dill - 10 g, sugar - 8 g, salt

Salted squash Cut the washed squash into large pieces, place in prepared jars, put pieces of sweet pepper on top, add spices and dill. Add salt, sugar to the water, bring to a boil, remove from heat, add vinegar and lightly...Required: squash, sweet pepper - 2-3 pcs., dill, allspice - 4-5 peas, hot pepper - 1 pod , peppercorns - 10 pcs., bay leaves - 1-2 pcs., water - 3 l, salt - 1 cup, sugar - 1 1/4 cups, vinegar 9% - 1 cup

Canned squash Blanch the washed squash in hot water for 3-4 minutes, then cool under running cold water. Place prepared squash in jars, pour warm brine, roll up and sterilize for 15-20 minutes. Required: squash, water - 1 liter, salt - 1 teaspoon

Pickled squash Place garlic, herbs, capsicum, and spices to taste at the bottom of the prepared jars, then place the squash tightly. Pour boiling brine over everything, add 1 tbsp.

Marinated squash: quick and tasty recipes

spoons of vinegar, cover with lids and sterilize in hot water ½ liter jars - 5 minutes, 1 liter jars - 10 m... You will need: squash - 1/2 kg, garlic, capsicum, herbs to taste, spices, water - 1 liter, sugar - 2 tbsp. spoons, salt - 1 tbsp. spoon

Salad with squash Cut the potatoes and squash into slices and combine. Add green peas, finely chopped onions and eggs, season with mayonnaise, mix or place individual types on a platter. When serving, decorate the salad with herbs. Required: green onions - 50 g, canned green peas - 100 g, boiled eggs - 2 pcs., squash canned - 200 g, boiled potatoes - 4 pcs., mayonnaise - 4 tbsp. spoons

Fried squash Peel the squash, cut into slices, add salt, bread in flour and fry in butter until golden brown. Pour sour cream over the fried squash and simmer until tender. Before serving, decorate with herbs. Required: salt to taste, vegetable oil - 4 tbsp. spoons, sour cream - 4 tbsp. spoons, wheat flour - 1/2 cup, squash - 1 kg

Squash stuffed with mushrooms Bake the squash, cut off the skin, remove the pulp from the middle and chop it finely. Cut the onion into cubes and fry in some butter without changing color. Chop the mushrooms, fry in vegetable oil, mix with chopped meat... Required: onions - 2 heads, oil vegetable - 2 tbsp. spoons, butter - 3 tbsp. spoons, mushrooms - 300 g, small squash - 10 pcs., sour cream - 1 glass, salt - to taste

Patissons- the fruits of the same-named annual herbaceous plant of the pumpkin family. This plant is cultivated everywhere, while it is not found in the wild. Pumpkin crops are propagated by seeds and seedlings. The plant is heat-loving, demanding on soil, climate and watering, so it is not easy to grow.

The product was brought to Europe from America, where squash gained great popularity, and they began to be widely used in cooking. For winter preparations for future use, squash is used along with zucchini and eggplant. The plant received 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 more tasty. The fruits of the plant have both a crispy skin and tender pulp. Culinary experts often compare the taste of squash to mushrooms. Young fruits of the plant with the peel that has not had time to harden are considered a delicacy. In terms of the composition of vitamins and beneficial microelements, the product is also not inferior to zucchini. In their raw form, squash is a dietary product, and is therefore recommended by many nutritionists for inclusion in the daily diet. The product is contraindicated for use by people with intestinal disorders.

Only young fruits of the plant are used in cooking, so it is necessary to be able to correctly distinguish them from overripe ones. You should 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. Nitrate signs of a product include a faded or glossy surface of the fruit, stains, stripes or dark spots. A squash suitable for consumption will have a dried tail. For safe use, it is recommended to cut off the peel from the vegetable before cooking. You can store squash in the refrigerator for several weeks.

This healthy and popular vegetable is fried, stewed, stuffed and baked at home.

Recipes for squash preparations for the winter

Squash can be combined with other vegetables or added as a side dish to meat and fish.

Homemade winter squash preparations are varied. Vegetables are pickled, pickled, fermented, canned, dried, dried and frozen. From the fruits of the plant you can prepare delicious caviar, in no way inferior to squash caviar. With the addition of the product, lecho, salads and assorted dishes are prepared. From the tender pulp of young squash, aromatic jams, compotes and jams are created for the winter. Vegetables cut into pieces can be frozen and then used for fresh cooking.

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 they should be stored correctly.

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The squash deserves the most praise! Everything about them is perfect - appetizing colors, delicate flesh, unusual shape, pleasant taste and a lot of benefits with which they saturate our body. That is why do not miss their ripening season to prepare winter salads from squash, and also use them for daily consumption. It's possible that one of the recipes below will become a family favorite!

For this dish you need to cut the vegetables into small slices, which, as a result, will be an excellent independent snack and can be used in winter as an ingredient for various salads. But the ideal option would be very small fruits - pickled whole and laid out on a dish, they present such an appetizing sight that it will be impossible to resist trying them! Need to take:

• Squash - 1.7 kg.
• Hot pepper – 1 pc.
• Carrots – 1 pc.
• Garlic – 4 cloves.
• Greens - to taste.
• Cloves – 6 pcs.
• Salt – 4 tbsp. l.
• Sugar – 4 tbsp.
• Vinegar – 4 tbsp.

Preparation:

This amount is enough for 3-4 liter jars of low-calorie squash salad. We thoroughly wash the vegetables, peel the garlic and carrots, and remove the seeds from the peppers. Cut the carrots into slices, the garlic into slices, and the pepper into rings. Chop the greens. Distribute all the vegetables, herbs and cloves into sterilized jars, pour boiling water over them, and leave for 20 minutes. Then pour the liquid into a saucepan, add salt and sugar and bring to a boil, fill the jars again, add 1 tablespoon of vinegar to each and roll up with sterilized lids. Turn them over and let them cool. In winter, you can enjoy dense, crispy fruits with a pleasant sourness and delicate aroma.

And this preparation can easily claim the status of an exquisite delicacy and will delight you with a bright bouquet of taste and aroma. In addition, it looks very colorful on the table, which makes it incredibly popular among lovers of beautiful savory snacks. So, stock up on vegetables, spices and get to work. We will need:

• Squash – 3 kg.
• Carrots – 0.5 kg.
• Bell pepper – 5-6 pcs.
• Hot pepper – 2-3 pcs.
• Garlic – 20 cloves.
• Parsley, dill - a bunch.
• Set of seasonings for Korean carrots – 2 tbsp.
• Salt – 2 tbsp. l.
• Sugar – 150 gr.
• Vegetable oil – 1 cup.
• Vinegar – 1 glass.

Preparation:

If the squash peel is rough, it is best to get rid of it. After this, you can easily chop them on a special grater for Korean salads; we do the same with carrots. Cut the pepper into thin half rings, pass the garlic through a press, and chop the greens. Now mix everything thoroughly with salt, sugar, vinegar, seasonings, finely chopped hot pepper, leave for a couple of hours until the juice appears. After this, add vegetable oil, put the squash salad in jars, sterilize for 15-20 minutes, roll up with sterilized lids, and wrap in a blanket. You need to be prepared for the fact that the aroma in the kitchen will cause profuse salivation. Therefore, set aside a portion of the salad for testing and serve it - fantastic success is guaranteed!

These cute fruits go harmoniously with tomatoes. If you consider yourself a fan of juicy tomatoes, grab this recipe immediately! Serve the salad in winter, enjoying the colors and smells of the summer that has passed. For it you will need:

• Squash – 3 kg.
• Carrots – 0.5 kg.
• Multi-colored sweet pepper – 0.5 kg.
• Tomatoes – 1.5 kg.
• Garlic – 4 heads.
• Chili pepper – 1-2 pcs.
• Salt – 2 tbsp.
• Sugar – 3 tbsp.
• Vinegar – 120 ml.
• Vegetable oil – 250 ml.

We pass all vegetables, except squash, through a meat grinder or grind them in a blender. In the first case, there will be small pieces in the sauce, in the second, it will have an almost uniform structure. Do it to your taste. Cut the squash into small pieces, put both mixtures into a large container, put it on the fire, add salt, sugar, add vegetable oil, and boil for 40 minutes. Turn it off, pour in vinegar, place the mixture in sterile jars, and seal with sterilized lids. We wrap ourselves in a blanket. If you wish, you can add your favorite herbs or seasonings to this wonderful squash salad, this will make the taste even richer.

Nutritionists recommend eating as much fresh squash as possible during the season; they perfectly cleanse the body of toxins, improve intestinal motility, and are a rich source of vitamins and microelements. Therefore, make it a rule to cook this healthy dish at least once a week, periodically changing the ingredients for variety. We take:

• Medium squash – 1 pc.
• White cabbage (or Peking cabbage) – ¼ of a medium head.
• Tomatoes (or cucumbers) – 2 pcs.
• Paprika (or carrots) – 1 pc.
• Hot pepper – ¼.
• Garlic – 2 cloves.
• Greens – ½ bunch.

For dressing (the number of ingredients can be adjusted to taste):

• Salt – 0.5 tsp.
• Sugar – 1 pinch.
• Mustard - on the tip of the knife.
• Soy sauce – 1 tbsp.
• Apple or grape vinegar – 1 tsp.
• Olive oil – 2-3 tbsp. l.

Preparation:

Finely chop the cabbage and grate the squash on a coarse grater (you can use a grater for Korean appetizers for aesthetics). Grind tomatoes, paprika, garlic, herbs and peppers as you are used to for salad. Mix all the vegetables in a salad bowl and season. For the dressing, mix all the ingredients until the sugar and salt are completely dissolved. Serve with hot and cold dishes - meat, vegetables, etc.

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Already from mid-summer, more and more melon crops appear, which include zucchini and squash. They begin to harvest them for future use from this period until late autumn. There are so many recipes, just choose! Zucchini with squash can be salted, pickled, canned, dried and prepared with them in various salads, seasonings and snacks.

Salted zucchini (squash)

To fill 1 liter of water you need 2 tbsp. spoons of salt and 1 teaspoon of citric acid.

Wash young zucchini (squash) that have not yet set seeds, cut off both ends, and place in jars. Place celery leaves and horseradish roots between them. Press with pressure and pour boiled and cooled filling.

Simmer the tomatoes for about 10 minutes, then add the carrots, cook for another 10 minutes, then add the zucchini and everything else. Cook for 30 minutes.

10 minutes before the end of cooking, add garlic to taste. Place in sterilized jars and roll up.

Dried zucchini

Cut off the tails of young zucchini, cut it like a cucumber salad, and dry it so that there is no moisture at all.

In winter, pour boiling water and leave for 3 hours, then drain the water, add cold water and let stand for another 2 hours. It turns out like a mushroom salad.

Appetizer "Zucchini"

By opening a jar of these zucchini in winter and adding fresh onions and garlic to taste, you will get an excellent snack or addition to any dish.

Wash the young zucchini, cut into circles, then into squares (not very small), put in a container, add salt to taste and pour in 6% vinegar. Leave overnight.

In the morning, strain through a colander without rinsing.

Place the zucchini in the pan in portions with 2-3 tbsp. spoons of vegetable oil and fry for 5-10 minutes. After frying all the zucchini, place them tightly in prepared jars and roll up.

To be continued…