Recipes and ways to harvest the squash for the winter

On the beds you can often find cute flattened and ribbed plates under large leaves. This is the scallops. They are used in decorating, but they are of little popularity in our kitchen, and this is far from being deserved. This vegetable came to Europe from America when Columbus discovered it, and in French, the squash means “pie”.

Squashes are the “relatives” of zucchini, pumpkin, melon, cucumbers, and they can be cooked in many ways in various ways: stew, bake, grill, canned, pickled, etc. a long time at a temperature of about 0 ° C.

Dried dried squash

Among the variety of ways that can be made from squash, in particular, and prepare for the winter, there is such a way that allows you to save a maximum of useful substances. This is drying squash. You can dry the squash at the cottage and even in the apartment. Electric drying is also useful, which will make this process quick and not so laborious.

Where to dry:

• in the sun;
• in the oven;
• in the electric dryer.

This procedure is similar to drying zucchini. We select the fruits, my, on the sides we cut off the edges and the stalk. Cut into rings of average thickness - up to 2-3 cm. For drying, both young fruits and medium size will be suitable. Mature fruits can also be dried, but there will be hard seeds in such scallops, and they must be removed.

Squash rings lay out in one layer on the parchment, baking sheet or container from the electric drying. If you decide to dry the squash in the sun, then you need to monitor the uniformity of drying of the “chips”, turning them over. In the oven, the process itself will take 6-8 hours. Dry at 50 ° C and with the oven door open. Approximately so much time will take the process and when using electrodusting.

The resulting chips should be stored in fabric bags that were previously washed in saline. This will prevent the appearance of moths and other bugs.

Frozen Squash

If you decide to try to prepare the scallops for the winter, but do not want to mess with the cans, cooking and seaming, try to freeze the scallops. Squash can be stored frozen for up to 10 months

Minimal processing will save you not only time and nerves, but also ensure the maximum content of nutrients in the squash. Small fruits are suitable for freezing. They are thoroughly washed, cut around the edges by 1-2 cm. You can freeze the whole fruit or cut into rings. Before freezing, vegetables blanch about 4-6 minutes.

After that, the pro-battered squaws are immersed in ice water.Such a contrast does not allow the pulp to disintegrate. Before spreading the patsons into packs for freezing, they should be dried on a towel or paper. Patterns can be frozen by laying them on a board or pallet in a single layer in case we freeze the whole ones, or using zip-packages for squids cut into rings. Frozen squash can be stored for up to 10 months, i.e. it will be enough for the next harvest.

Salty squash

Surely you at least once in your life something salted, well, for example, cucumbers, then you can easily pickle the scallops and scallops. The whole essence of the process is the preparation of the pickle and the squash. You can pickle the scallops themselves or add more vegetables to them, which will allow you to pleasantly diversify the taste of pickles. Salty squash for the winter can be done both in barrels and in cans, the latter fact will be very happy for those who would like to make salty squash in their own apartment.

For salting we select young, medium-sized and unripe fruits. They are carefully washed, cut off at the edges. Toothpick pierce the fruit in several places. Next, put in jars. When salting patissons, you can add, in addition to the base bay leaves, a pair of black peppercorns, garlic, currant leaves, cherries, celery, horseradish (both roots and leaves), dill, parsley.For a more pronounced acidity, you can add a little citric acid to the jars.

Small cucumbers, tomatoes and sweet peppers will look great in jars with scallops. Decide for yourself, and let your imagination be inexhaustible. In the banks or other container we put the squash in rows, tightly pressing them together. We shift the fruits with greens and add spices. Next, pour all the brine. Cooking brine based on 1 liter of water 2 tbsp. spoons of salt, 1 tsp of citric acid. Someone adds vinegar instead of citric acid.

Brine boil, give cool and only then they pour the scallops. If you decide to salt in a large container (an enamel pan will do), then before pouring the vegetables in the brine, they are covered with oppression (you have to take something heavy: dumbbells, weights, even a bucket of water will fit) and then pour the brine.

If you are salting the scallops in the jars, then pickle a new one every day. In this case, the vegetables should always be covered with brine on top. In about a week you will receive salted squash, ready to eat. Now you can cover the jars and put them in a cool place.

Pickled Squash Recipes

When the question arises how to diversify the dishes from the squash for the winter, among the options for preparing the squash, such a method as marinating is a success. Squashes can be pickled solely by themselves, without adding other ingredients or experimenting and adding different vegetables, and we can make assorted or different spicy herbs to shade the taste.

Well, it depends on the marinade the taste of pickled scallops for the winter. For marinade there is a mandatory basic set of ingredients. - salt, sugar. Vinegar can be added to taste and desire. As for spices, here, apart from standard parsley, dill, celery, horseradish, onion, garlic, pepper, you can add mustard seeds, cloves, cinnamon, mint, tarragon, etc.

Pickled Squash

Having marinated the scallops, you will never be disappointed, and with pleasure will open the next jar.

In order to pickle the scallops, we need the following ingredients per liter jar:

• whole scallops - 500 g;
• marinade - 400 g;
• horseradish leaves - 2 g;
• dill - 50 g;
• celery leaves and parsley - 4 g;
• chilli red hot pepper - 1 piece;
• bay leaf - 1 pc .;
• garlic - 1 clove.

• 1 l of water;
• 3 tbsp. l salts;
• 2 tbsp. l Sahara;
• 1 tsp vinegar.

My little scallops, cut, dry and blanch in boiling water for 5 minutes. After remove and lower in cold water with ice. By the way, the squash can be made and pickled in slices in the case when you have large enough fruit.

Cooking marinade:

Boil 1 liter of water, add salt, sugar, pepper. Possible spices in the jar are cinnamon, cloves, fragrant and black bitter pepper, garlic, horseradish, greens or parsley roots, celery. Pour in vinegar and remove from heat. Prepare greens: my, chop. Do not forget about the spices. In the washed sterilized jars on the bottom lay out the spices, herbs. Put the patties together tightly. Fill with hot marinade, cover with lids and sterilize. After we roll and set to cool.

Store pickled squash at room temperature. It can be eaten in two months. But remember, the longer the squash insists in the banks, the tastier they are.

Marinated Vegetable Platter

When marinating the squash, you can experiment by preparing a vegetable platter with a variety of vegetables from your garden. In assorted, you can put carrots, bell peppers, cucumbers, zucchini, onions, cherry tomatoes, cauliflower, broccoli to patties. From the spices in the jar, you can add garlic, horseradish root, celery, parsley, dill, parsley, bay leaf, pepper in peas, cloves.

For the marinade take water, salt, sugar and vinegar. Here are the proportions per liter jar: ½ patisson, 1 onion, 4 cloves of garlic, ½ carrots, 1 large thick-walled sweet pepper, 5-7 small cucumbers, 5-7 cherry tomatoes, 1 young zucchini, 10 black peppercorns, 2 bay leaves, 3 buds of carnation, 2 tbsp. l salt, 4 tbsp. l sugar ½ cup 5% vinegar

We wash out all the vegetables, cut them in the way we like: something in slices, something in circles, something in straws. Put greens, spices, salt, and sugar on the bottom of the jar. Then come all the vegetables. They can be laid out in layers or mix everything. Pour all boiling water, put sterilized. Close the lid and put to cool.

Marinated squash with mint

In order to pickle the squash with mint, it is necessary to prepare everything, as for pickled squash. But in a mixture of greens add a couple of sprigs of mint. Mint will give a special pleasant taste to pickled scallops.

For marinating, you can take young small fruits or cut large ones. Take the whole fruit for pickling - they look on the plate more aesthetically. We wash well, cut around the edges and blanch for 5-8 minutes. We take out from boiling water, we spread on paper towel. Tightly laid in sterilized jars, putting greens, spices, mint on the bottom. Greens and spices will suit all those that you usually use for seaming and pickling. Fill the jars with marinade, which is boiled and cooled to 80 ° С.

For the marinade, take 1 liter of water, 10 g of salt and 1/2 tsp. acetic acid 70%. After that we cover the nylon covers and ship to a dry dark place. After 2-3 weeks, the squash can be eaten.

Canned Squash Recipes

Among the possible options for preserving canning squash for the winter enjoys a largepopular.

In order to correctly and qualitatively pumping the winter squash for the winter, there are several rules that must be fulfilled:

• wash each fruit thoroughly;
• peeling patsons is not necessary;
• dry the fruit on a towel or paper towel after washing;
• cut each fruit from both sides;
• blanch the squash before putting it into jars for 5-7 minutes and then put it in ice water;
• then blot again with a paper towel or cloth.

Canned Squash

Excellent snack and nutritious decoration for your table - all this canned scallops. Cooking squash, put spices on the bottom of the jar, garlic, you can add greens if you wish (for example, horseradish will add spice). Putting scallops in sterilized jars. Pour sugar, salt, pour in vinegar and add boiling water. Roll up, turn over, let cool and send on the shelf. Per liter jar the number of patissons is about 800 g.

For the marinade (for 1 liter of water):

• sugar - 1 tbsp. spoon;
• salt - 1 tbsp. spoon with a hill;
• dried badian - 2 colors;
• white pepper - 10 peas;
• cumin seeds - 0.5 tsp;
• 3-4 bay leaves;
• garlic - 3-4 cloves;
• Vinegar 70% - 1.5 tbsp. l

Canned squash and zucchini

When canning these vegetables, pay attention to the fill and spices that you add to the jars. Determine the proportion of squash and squash to one jar yourself: you can put everything in a jar in equal shares, you can give preference to something.

Per liter jar

• 4 tbsp. l 5% vinegar;
• 1 onion;
• 1 clove of garlic;
• on 3 pieces black peppercorns and clove buds;
• 1 bay leaf;
• fresh herbs (dill, tarragon, basil, horseradish, parsley and celery).

To fill: 1 liter of water - 2 tablespoons of salt, 1 tablespoon of sugar.

At the bottom of the can pour in vinegar, spread spices and herbs. We put together tightly scallops and squash, which we have previously prepared and problanchili. Fill with pouring and sterilize for about 5 minutes. Remove, roll and set, turning, cool.

Canned squash and cucumbers

This kind of canned squash is similar to all the others, only the main ingredients here are squash and cucumber. You can use the previous recipe or preserve this platter as you can preserve cucumbers. For seaming it is better to select the fruits of medium size and ripeness, then they will be crisp and dense. Remember that the squash we are blanching.

Squash Caviar

Among other things, from the squash it turns out excellent caviar with mushroom notes.

The basic set of ingredients for its preparation is as follows:

• squash - 3 kg;
• onion - 1 kg;
• carrots - 1 kg;
• tomatoes - 2 kg;
• vegetable oil - 250 ml;
• salt - 2 tbsp. l .;
• sugar - 4 tbsp. l .;
• vinegar / apple vinegar - 2 tbsp. l .;
• celery root;
• garlic;
• parsley root;
• parsley, greens.

Additionally, put another tomato paste (if few tomatoes) in the caviar for rich color and taste.

Caviar is prepared from the squash as well as squash or aubergine. For caviar will fit both young fruits and mature enough. If we take young squatters, then they will be enough to wash and cut from both sides. If you have ripe fruits or there are scales on the peel, then these patissons should be cleaned, and the seeds inside should be removed if they are large.

Cut cubes of scallops and send to stew in a pot or cauldron, after adding vegetable oil there. Keep on the fire for about one hour until the juice is gone. Meanwhile, we cut carrots, onions, celery root and tomatoes. You can either straw, or cut into cubes or grate carrots.To the squash we send then onions and carrots. Simmer on medium heat, stirring occasionally. This procedure takes about 10-15 minutes.

Then add tomatoes in a container with stewed vegetables and still keep on fire for 10-15 minutes. Next, we remove the vegetables from the heat and grind the mass with a blender or use a combine. In the puree, add salt, sugar and vinegar and bring to readiness on low heat for 30 minutes. Do not forget to stir. After cooking the caviar, place it in cans that have been pre-washed and sterilized, rolled up and set to cool.

Squash Salad Recipes

Among the variety of possible preparations, you can make a lettuce of squash for the winter. In winter, when there is an acute shortage of vitamins, bright and tasty squash salads will not only save you time, but also give you warm memories of summer. Cooking salads with the squash is not difficult. They can add all the vegetables that you like, well, a little mushroom aftertaste from the squash will give a highlight to any variations. Salad with peppers and tomatoes looks especially beautiful in banks, and vegetable platter looks like colorful fireworks. Here are some proven recipes from the squash.

And remember, when preparing salads, we sterilize the jars: you can simply pour boiling water or stand jars with salads for 10 to 15 minutes (depending on the size of the jar) in boiling water.

To fill for 1 liter of water must be taken:

• 50 grams of 9% vinegar (you can eat less or more to your taste);
• 3 g of citric acid;
• 50 grams of sugar;
• 5 g of salt.

We will put spices and greens in all salads in jars: bay leaves, black and sweet pepper in peas, cloves, cinnamon, garlic, cherry leaves and currants, horseradish, both leaves and root, celery, parsley, dill, but without umbrellas.

Salad of squash with sweet peppers and tomatoes

You will be able to please your guests and loved ones with an unusual salad with scallops, peppers and tomatoes. To prepare this salad, we need: 2 kg of patissons, 1 kg of sweet pepper, 1 kg of tomatoes, 50 g of garlic, spices, greens, vinegar 9%.

All wash, dry on a towel. Squashes and pepper cut into cubes or straws, you can grate for Korean carrot. Cut the tomatoes into rings or you can take small cherries and roll them whole in a salad. Garlic skip through the press. All mix and give stand 1-2.5 hours.Or we do not mix and then we will lay our vegetables in layers in a jar. Then salt, a little sprinkle with sunflower oil. Put the spices in sterilized jars, then the vegetables.

Vinegar added to each jar for 1 tsp. vinegar, pour the salad with hot pickle. We put to sterilize: 0.5-liter - 25 minutes, 1-liter - 30 minutes. Roll up, let cool and put on a shelf in a dark, cool place.

Squash Salad with Garlic and Dill

Such a salad is an ideal appetizer and an alternative to rolled zucchini or cucumber. For the preparation we need: 1 kg of patissons, 0.5 heads of garlic, 25 g of salt, 25 g of sugar, 25 g of vegetable oil, 25 g of 9% vinegar, 1/2 bunch of dill and parsley.

Wash and clean the scallops. Cut them into cubes. Parsley and dill wash and finely chop. Cut the garlic into thin slices or pass through a press. To the squash add the greens and garlic, mix. There also add salt, sugar, vegetable oil, vinegar. Stir and let stand for 2.5 hours. Place them tightly on the sterilized jars and put them on for 15 minutes (if we prepare in half-liter jars) to be sterilized.

Roll up and set to cool.

Vegetable platter with squash

For a mixed salad, select the smallest fruits to fit into a jar. Such a nuance will add aesthetics to your seaming even on the shelf. You can put whole vegetables in the jars or cut them all. We take the necessary vegetables, that is, all the ones you love, plus the squash, greens and spices.

Ingredients per liter jar: ½ patisson, 1 onion, 4 cloves of garlic, ½ carrots, 1 large thick-walled sweet pepper, 5-7 small cucumbers, 5-7 cherry tomatoes, 1 young zucchini, black pepper in peas, 1 bitter peppers, 2 bay leaves, 3 Buds cloves, dill, parsley, cilantro, celery, 2 tbsp. l salt, 4 tbsp. l sugar, 5 tbsp. l vegetable oil, ½ cup of 5% vinegar.

Squash cut into slices, carrots - rings, zucchini - diced, pepper and onion can be half rings or rings. Also, squash and carrots can be grated on a Korean carrot grater. Garlic skip through the press, finely chop the greens. All vegetables are mixed, add spices, herbs, salt, pepper, sugar, oil, vinegar.

You can leave to stand for a couple of hours, and you can immediately decompose into banks.Tightly lay on the banks and sterilize 20 minutes from the moment of boiling. If desired, you can add broccoli or cauliflower to this salad.

Squash and cherry plums

There is another unusual way to prepare for the winter - it is cooking compote. Compote can be cooked in the season of vegetables, and you can cook and roll up for the winter to enjoy a healthy drink and surprise the household and guests.

To prepare the compote, you need to take 1 kg of patissons, 1 kg of cherry plum, sugar and cloves (you can add your favorite spices - cinnamon, vanilla, star anise), this diversifies the taste of compote and gives it unique aromatic shades.

Before proceeding to the workpiece, sterilize the jars and lids. Now you can wash the cherry plum and the squash, cut off the stalk and the tail of the squash. After washing plum and squash dry slightly, then put in jars. First, take the squash and put them on the bottom of the jar. Top lay plum. There are no special remarks on the proportions, just fill the jar with the scallops to the middle, and fill it with two thirds of cherry plum on top. Also add spices.

Fall asleep all this with two cups of sugar, pour boiling water. There are options when the contents of the jar are filled with syrup, which is also appropriate. Fill the jar to the lid itself. Next, we put the banks on sterilization for about 20 minutes. Then we roll up the cans, turn them over, put them in a warm place, wrap them up. When they cool down, take out the cellar or put in a dark, cool place.

Squash jam

It is possible that many will be surprised by the fact that even the winter jam can be prepared from the squash, although they can be savored the whole year. It looks good in the form of confiture or jam. In order to prepare the jam, we take the scallops and sugar in a 1: 1 ratio.

But before that, prepare the vegetables themselves:

• cut the scallops;
• remove the peel and seeds;
• cut the squash into cubes. You can use a special cutting or combine. Cubes must be large;
• soak in cold water up to 5 hours;
• drain the liquid using a colander;
• skip soaked scallops through the meat grinder. Blender also cope with this task.

With the preparation of squash finished. Now cook the syrup: take sugar and water in a ratio of 1: 1/2, i.e.1 kg of sugar pour half a liter of water. Bring to a boil, pour out a lot of squash and cook, stirring until cooked. This is another 40 minutes. The readiness of jam can be checked by dropping it on a saucer: it has not spread, which means it is ready.

Put the prepared jars in the jars and put them in the fridge after cooling.

If you want to add citrus notes to the squash jam, you can add the juice of one orange to the boiling mass and boil it all together for 15 minutes. And if you add lemon pulp, you will not only make the taste of the jam expressive, but also extend its shelf life.

Squash - not only beautiful, but still very tasty vegetable. It is very useful and, in fact, is a versatile vegetable that can be cooked in various ways. Squash fits perfectly into the everyday menu and looks good on a festive table. Include it in your diet and enjoy a delicious variety of dishes every day.