How to cook:
1. Cut the zucchini lengthwise into plates. Chop the garlic.
2. Heat the oven to 200 degrees. Heat the oil in a large skillet over low heat and sauté the onion until soft, about 10 minutes. Increase heat, add garlic and minced meat, fry for 5 minutes, stirring occasionally.
3. Add tomatoes, tomato puree and herbs. Season to taste, bring to a boil and cook over low heat for 15 minutes, stirring occasionally.
4. Make the white sauce: Whisk the flour and milk in a saucepan, season with salt and pepper. Bring to a boil, stirring, cook until it thickens to the consistency of kefir.
5. Transfer the zucchini to a refractory form first, half on top meat filling then half the white sauce and a third of the cheese. Make another layer with the remaining ingredients. Top with zucchini and the rest of the cheese.
6. Bake the lasagna in the oven for 40-45 minutes until golden brown on top. (Today I decided to make stewing in a multicooker, it turned out also very tasty, but a lot of liquid, because in the oven with the lid open it evaporates, but not here).
Bon appetit to all
Recipe Author: Tanya

Recipe number 2. Dish of zucchini "Good moment"

Finely chop the hatch and add the reserved zucchini pulp to the minced meat, add the egg, salt and pepper there, mix well.
Stuff the zucchini mugs with minced meat and place on a baking sheet greased with vegetable oil.
Spread generously with mayonnaise on each squash circle. Put sliced ​​​​tomatoes on top and sprinkle with grated cheese. Bake in the oven at 200 degrees until golden brown.
The zucchini baked in the oven are ready, sprinkled with chopped herbs and can be served on the table as an independent dish or with a side dish (I have rice).
Recipe Author: iri-u

Recipe number 3. "Breakfast for two"

How to cook:
For him Let's cook scrambled eggs. A lot of men do not like zucchini. And my husband is no exception. But along with your favorite foods, such as eggs, it may well be eaten.
Cut the zucchini into circles, take out the middle. We send mugs of zucchini to the slow cooker for a few minutes to stew. Then we take it out and put it on a preheated pan, pouring an egg into the middle. The main thing is to carefully turn everything over, not letting the egg leak out! Salt and sprinkle with ground pepper on top.
For her Let's cook Zucchini balls with mint. Three zucchini on a coarse grater. Mix with egg, finely chopped onion, finely chopped mint and breadcrumbs. Add salt and pepper to taste. From the resulting mass we form balls, which are fried for several minutes in a preheated pan. Put lettuce leaves on a plate, sprinkle them with a mixture of oil and balsamic vinegar, put balls on them.
Happy breakfast for two!
Recipe Author: Jeanne

Recipe number 4. "Ratatouille"

How to cook:
Make the sauce: Grind all the ingredients in a blender separately. First, fry the onion until transparent, add the peppers and fry for another 2-3 minutes, add the tomatoes and simmer for 5-7 minutes, so that the liquid boils away, salt, add thyme. Spread into a baking dish in an even layer.
Cut the zucchini, eggplant and tomato into thin circles (I cut it on a vegetable cutter). If the eggplants are bitter, they should be salted, left for 30 minutes, then rinsed in cold water, squeezed out. In the form, alternating, put the eggplants, tomatoes, zucchini.
Filling: Mix oil, chopped herbs and garlic. Salt, pepper.
Drizzle vegetables with dressing.
Cover the form with foil. Put in the oven.
Bake at 180 degrees for an hour. If the vegetables are not ready, put them in the oven and bake until done.
If desired, you can drizzle the vegetables with balsamic vinegar when serving.
Enjoy your meal!
Recipe Author: polina

Recipe number 5. Sandwiches "Delicious"

How to cook:
1. Mix flour with salt and pepper in a bowl
2. We clean the zucchini and cut it into circles 6-7mm wide. Roll each circle on both sides in flour and fry in sunflower oil over medium heat until golden brown (about 2 minutes on each side)
3. Cut the loaf 5-6 mm wide and cut each piece in half
4. We crush the garlic in a garlic press or three on a fine grater and mix it with mayonnaise in a small bowl.
5. Cut the tomato into circles
6. Now we make our sandwich: We spread mayonnaise on a loaf, put a tomato, then a zucchini, greens on top (I have basil, cilantro and parsley)
It turns out sooo delicious. These are our family's favorite sandwiches.
Enjoy your meal!
Recipe Author: Cond

Recipe number 6. "Zucchini Rolls"

How to cook:
1. Wash the zucchini, cut off the tails and cut lengthwise into 0.5 cm thick plates and fry in a pan with a small amount of vegetable oil for 1 minute on each side. This is necessary to give softness to the zucchini.
2. Finely chop the onion and fry it. Add minced meat, fry a little and simmer for 10-15 minutes, salt and pepper.
3. Cut the tomatoes into cubes and add to the minced meat. Simmer for 5 more minutes
4. Bulgarian pepper cut into small strips.
5. Place a little minced meat (on one side) and 1 strip of bell pepper on the prepared plates of zucchini, twist the rolls
6. Place the rolls in a baking dish
7. Grind the garlic, mix it with sour cream and turmeric. Pour this mixture over the rolls.
8. Grate the cheese and sprinkle on top of the zucchini.
9. Bake a dish of zucchini and minced meat in a preheated oven for about 20 minutes.
Enjoy your meal!
Recipe Author: Cond

Recipe number 7. Warm appetizer "Friendship of peoples" or Russian vegetable in the Italian style

3. Cut the tomato into circles of about 1 cm, put on top of the zucchini, add a little more salt.
4. We cut the cheese about 1 cm thick, put it on top of the tomato.
5. Put in an oven preheated to 180 degrees and bake for 10-15 minutes until the cheese is melted.
6. When serving, you can pepper a little more. The appetizer is delicious both hot and warm and cold, so bon appetit.
Recipe Author: redhead milf

Recipe number 8. "Adult Games"

I put the pyramids in the oven for 25 minutes, then covered each pyramid with a piece of cheese, which I also cut out in the shape of a circle for some reason. I played))))
And for another 10 minutes, so that the cheese melts, spreads and bakes.
Ideally, all the pyramids had to be strengthened with skewers so that they would not fall apart. but I only had toothpicks, so I didn’t get the perfect shape.
Recipe Author: Lenko-Penko

Recipe number 9. Spaghetti from zucchini

Add zucchini and minced garlic. Mix, salt. Cook for 7 minutes.
Lay out on a plate. When serving, sprinkle with grated cheese and herbs.
Can be used as a side dish for meat, cutlets, sausages, fried bacon. Or as a dish on its own.
Enjoy your meal!
Recipe Author: Helga

Recipes from squash

Recipe number 1. country chips

What we need: 1 large patisson Salt Flour Vegetable oil How to cook: Wash the squash, cut, peel and entrails. Cut into plates no more than 1 cm thick (the thinner, the tastier). Put the slices in a large dish, salt to taste. Put a frying pan on the fire, heat it up, pour vegetable oil into it. Roll the slices in flour (I take rye - it is coarser and the crust turns out to be fried, but wheat can also be), put in boiling oil, fry until crusty, turn over, fry on the other side. Chips are ready. Recipe Author: Tanya

Recipe number 2. summer roast

Cut the tomato in half, grate it with the pulp on a coarse grater so that one peel remains. Add the tomato pulp to the sautéed vegetables and simmer all together for 5 minutes. Add butter, salt and pepper to taste. Pour the squash slices with this sauce and bake in a preheated oven for 15 minutes. (You can smear sour cream on top for a crust). Chop the dill, parsley, basil and sprinkle over the roast. This dish can be served with a side dish: new potatoes, or pasta.
Recipe Author: Tanya

All recipes - participants of the competition "Country cuisine".

Today we will deal with preparations for the winter, the main characters will be zucchini and squash, they are very suitable for conservation.
If you have your own plot, you grow vegetables there, you probably planted several bushes of zucchini and squash. If you don’t have your own zucchini, buy it on the market, they are not expensive.

For canning, it is worth taking young zucchini that have not had time to become coarse. It is easier to work with them and they cook faster, they turn out more tender.

Zucchini and squash are perfectly stored in a cool place, they can lie until spring. For fresh storage, choose ripe and firm fruits. Young zucchini are suitable for conservation.

I’m preparing 5-7 types of zucchini preparations for the winter, 2 new recipes are a must, and then you’ll try it in the winter, whether you like it or not. So I select the most delicious, and I will definitely share with you the proven recipes that I like.
The most favorite preparation of zucchini, mother-in-law's tongue salad. It turns out spicy and is well eaten as an addition to a side dish or simply as a delicious snack.

• 3kg peeled zucchini
• 5 pcs sweet pepper
• 1 package freshly ground black pepper
• 1 can of 0.5 liter tomato paste (Can be replaced with 1.5 kg of red tomatoes)
• 200g vegetable oil
• 1 tbsp salt
• 3 tbsp sugar
• 1 tbsp vinegar 6%

If you like it spicy, instead of ground pepper, take one piece of real, hot.
We pass the peeled zucchini through the combine to get large chips. Can be cut by hand or grated.
Dilute tomato paste with water by adding 1 liter. Add scrolled sweet pepper, ground pepper, salt, sugar, vegetable oil, bring to a boil.
We release the zucchini into the pan and cook for 30 minutes. 10 minutes before the end of cooking, release the chopped garlic, 1 minute before the end of cooking, add vinegar.
We lay out the salad hot in sterile jars, roll up the lids, cool, put away for storage.

Recipe for zucchini "Like milk mushrooms"

• 3kg zucchini
• 1 bunch dill and parsley
• 2 carrots
• 0.5 cup minced garlic
• 2 tbsp salt
• 1 cup of sugar
• 1 glass of vegetable oil
• 1 cup vinegar 9%
• 1 tbsp ground black pepper

Put the zucchini cut into cubes, chopped greens, grated garlic, carrots cut into rings in an enameled pan. Add all other ingredients, mix and leave to marinate for 3 hours. We lay out the salad in sterile jars and sterilize 0.5 liter jars - 15-20 minutes, from the moment of boiling. Roll up and put under a fur coat until cool.

Recipe for zucchini caviar with mayonnaise

The caviar is tender, you can spread it on bread, delicious sandwich it turns out.

• 3kg zucchini finely chopped
• 1kg onion
• 250g mayonnaise
• 200g tomato paste
• 1 tablespoon with a slide of salt
• 0.5 cup sugar
• 100g vegetable oil
• 100g vinegar 9%

Fry zucchini and chopped onions in a frying pan until half cooked and cool slightly, chop with a blender.
Add all other ingredients to the mass and cook for 40 minutes, before the end of cooking, add vinegar for 5 minutes. We lay out the hot mass in sterile jars and twist. We turn over on the lids, wait for them to cool and put them away for storage.
The caviar turns out to be very tasty, for spiciness you can add ground black pepper. It is stored for a long time, a year or more.

Recipe for pickled zucchini and squash

I love spicy marinades, you can take less pepper and garlic.
Before pickling squash and zucchini, I boil them for a couple of minutes, I do this so that they turn out to be crispy.

After they boil, let go immediately cold water, hold until cool.
In liter jars we put small squash up to 7 cm and zucchini cut into rings, add a few strips of sweet pepper and a few rings of carrots.

• At the bottom of the jar, we first place 3 cloves of garlic, a dill umbrella, a horseradish leaf, 5 black peppercorns, 0.5 teaspoon of ground black pepper.
• Boil water and pour zucchini, hold for 5 minutes and drain the water into a saucepan. It becomes clear to us how much brine needs to be prepared for our batch of blanks.
• For 1 liter jar- 1 tbsp salt and 1 tbsp sugar. Before boiling, add 1 teaspoon of vinegar essence.
  Pour the zucchini with squash with boiling brine and roll up. Let cool and put away for storage.
• For beauty, you can cut out various figures from zucchini and squash, cut carrots into stars, sweet pepper with leaves with cloves along the edge.

Candied zucchini

I have not tried this recipe yet, I am going to make candied fruits from zucchini this season. They look very tempting, and instead of purchased sweets, a natural product is suitable for tea, without any additives.
Candied fruits can also be prepared from squash.

• 1kg zucchini
• 300g sugar
• 1 lemon
• 2 tbsp powdered sugar

Wash the zucchini, peel, cut into cubes. Pour the zucchini with sugar and mix, leave for 2 hours, shake occasionally. The zucchini will release juice.
We remove the zest from the lemon, squeeze the juice into zucchini and put the zest there too, put on a slow fire.
We cook for about an hour, the zucchini should become transparent, do not be afraid, they will not boil, the added lemon acid will not allow this.
Remove from heat and leave zucchini in syrup until completely cooled.
The zucchini is well saturated with syrup, now you can put them in a colander, let the liquid drain and put them on a baking sheet covered with parchment paper.
We put in the oven for 2 hours, the zucchini should dry out. Periodically we look into the oven and turn the cubes so that they do not stick to the paper. As soon as the cubes stop sticking to your hands, they are ready, you can take them out of the oven.
Roll or simply sprinkle candied fruits with powder. Store in a paper box lined with parchment paper.
candied zucchini is ready!

You can cook a lot of zucchini and squash delicious meals and preparations for the winter, we will definitely return to this topic more than once.
Dear readers, if the article was useful to you, share it with your friends, click the buttons social networks.
Write what kind of zucchini preparations you make. I read all your comments with interest.
wishes you good health and successful canning!
I suggest watching a video recipe for making adjika from zucchini.

Pickled patissons in spicy sauce

lovers spicy snack appreciate canned squash according to the recipe below. 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 is adjusted according to your preferences. The sharpness of pleasant patissons will be with an apple flavor, because apple cider vinegar is taken into the recipe.

Canning:

Instead of vinegar, you can use its essence. To do this, you need to observe the proportions of 1: 7, which means that in 1 tablespoon of essence you need to add 7 tbsp. spoons of water.

Pickled patissons with cucumbers

Combining squash with cucumbers is a great idea. Provisions are obtained not only aesthetically beautiful, but also tasty. Pickled patissons with cucumbers have a sweet aftertaste and are stored for a long time under a tin lid. The recipe will need a kilogram of squash and a kilogram. These ingredients will fit in a 3 liter jar. It all depends on the size of the vegetables.

Pickling:

Pickled squash with zucchini

To make pickled zucchini and squash for the winter, you will need a 1.5 liter jar, which will take 0.5 kilograms of squash and 0.5 kilograms of zucchini. The main ingredients are diluted with two carrots and the same amount of sweet pepper is added. Feel free to add onions.

Pickling:

Pickled patissons with tomatoes

Squash marinated with tomatoes for the winter are not very spicy and slightly sweet. To bring this deliciousness to life, we take a 3-liter jar, which we will fill with a kilogram of squash and a kilogram of tomato.

Pickling:

For some spice, you can add a few chokeberry berries to the recipe, which you need to hold for 10 minutes in boiling water before adding to the jar.

By canning vegetables, we hope to get a lightning-fast result, and not just a result, but tasty and rich. Pickled squash recipes fast food help to cope with this task. In fact, quickly pickling vegetables of the pumpkin family is not difficult. First, the patisson must be cut into pieces. Thus, the marinade will be able to quickly saturate the vegetable. For greater reliability, it is advisable to boil the squash together with the brine. And finally, in no case do not skip the blanching procedure. Bon appetit and delicious pickled patissons to you!

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How to prepare pickled zucchini and squash. Recipes for marinated zucchini, squash, assorted zucchini and squash. Simple and delicious recipes cooking vegetables for the winter.

Zucchini and squash (assorted) marinated.

1. For pickling, young patissons with a diameter of up to 7 cm are used, they can be preserved as a whole, more large fruits are cut into pieces.

2. Young zucchini fruits are cut into slices 2 cm thick.

3. Zucchini and squash must be washed.

4. Blanch in boiling water (whole - for 1 minute, cut - 30 seconds). Then immerse them in cold water for a few minutes.

5. Canned patissons and zucchini in glass jars in a 3% salt solution (1 tablespoon of salt per 1 liter of water). Bring the brine to a boil.

6. Put vegetables in jars and add celery leaves, parsley, horseradish, dill, 1-2 chopped bay leaves, garlic.

7. Add 3 tablespoons of 9% vinegar to liter jars, and 5 tablespoons to three-liter jars.

8. Fill the filled jars with brine.

9. Cover jars with lids, sterilize in hot water: liter jars - 8-10 minutes, three-liter jars - 20 minutes.

10. After sterilization, roll up the jars and turn the lids down.

Recipe 1.

Cut squash, put in jars, put pepper, spices and herbs on top. Pour jars with warm brine and sterilize in boiling water: liter jars - 20 minutes, two-liter jars - 25 minutes, three-liter jars - 30 minutes.

• 1 sweet red pepper;
• 5 black peppercorns;
• 1/4 of a hot pepper pod;
• 1 st. a spoonful of dill.

Filling for 1 liter of water:

• 2 st. spoons of salt
• 2 st. spoons of sugar
• 1 st. a spoonful of 9% vinegar.

Recipe 2.

1. You will need squash with a diameter of no more than 7-8 cm. Wash thoroughly.

2. Blanch in boiling water for 5-7 minutes.

3. Transfer to a bowl of cold water.

4. Then transfer to sterilized jars and pour hot marinade.

Marinade for 1 liter of water:

• 1 teaspoon of horseradish;
• 1 st. a spoonful of green dill;
• 0.5 tsp dill seeds;
• 0.5 st. spoons of celery leaves;
• 0.5 st. spoons of parsley;
• a piece (1.5 cm) of red capsicum;
• 1 bay leaf;
• 4 g of garlic;
• 1.5 teaspoons of tarragon;
• 50 g of salt;
• 4 st. spoons of 9% vinegar.

5. After pouring, roll up the jars with lids and place under a fur coat.

Recipe 3.

1. Wash the patissons, blanch for 5 minutes, cool in cold water.

2. Then put in a jar, add onion, garlic, pepper, bay leaf, herbs, pour hot marinade and sterilize liter jars in boiling water for 8 minutes.

For 10 small patissons you will need:

• 1 onion;
• 1 clove of garlic;
• 3 black peppercorns;
• 3 cloves;
• 1 bay leaf;
• 2 st. spoons of dill, tarragon, horseradish, parsley, celery.

Marinade: for 1 liter of water:

• 2 st. spoons of salt;
• 1 st. a spoonful of sugar;
• 4 st. spoons of 9% vinegar.

1. Squash and cabbage cut into slices, blanch in boiling water for 5 minutes, cool in cold water.

2. Put in jars, pour hot marinade and sterilize: two-liter jars - 10 minutes, three-liter jars - 15 minutes.

Filling for 1 liter of water:

• 1 cup 9% vinegar;
• 60 g (2 tablespoons) salt;
• 60 g (2.5 tablespoons) sugar;
• 150 g vegetable oil.

Recipe 1.

1. Wash young zucchini, cut into circles 0.5-1 cm thick and blanch in boiling water for 5 minutes.

2. Cool and put in jars.

3. Pour marinade and pasteurize at a temperature (85 ° C): half-liter and liter jars - 25 minutes, three-liter - 35 minutes.

For 800 g zucchini:

• 5 peppercorns;
• 1 pinch of parsley;
• 1 bay leaf.

Marinade for 1 liter of water:

• 0.2 l of 9% vinegar;
• 30 g of salt;
• 30 g sugar.

Recipe 2.

1. Peel young fresh zucchini from the skin and core.

2. Cut into 2-3 cm cubes.

3. Blanch in boiling water for 7-8 minutes and immediately cool in cold water.

4. Fill jars with them up to their shoulders and pour hot marinade over them.

To prepare the marinade, dissolve sugar and salt in boiling water, bring to a boil, add spices and vinegar and immediately remove from heat.

For a liter jar:

• 2 bay leaves;
• 2-3 cloves;
• 1-2 g red pepper.

Filling for 1 liter. water:

• 0.2 l of 9% vinegar;
• 60 g (2 tablespoons) salt;
• 50 g (2 tablespoons) sugar.

5. Pasteurize at a temperature (90 ° C): half-liter jars - 15 minutes, liter - 20 minutes, two-liter - 25 minutes, three-liter - 35 minutes.

Recipe 3.

1. Prepared small fresh zucchini cut into circles 2-3 cm thick.

2. Put garlic, dill, red pepper on the bottom of the jars, and then fill them tightly with zucchini.

3. Dissolve salt in boiling water, add vinegar and immediately pour the marinade into jars with zucchini. Sterilize in boiling water: half-liter jars - 10 - 15 minutes, liter - 20 minutes. Two-liter - 25 minutes, three-liter - 30 minutes.

For 1 kg. zucchini will need:

• 30 g of dill;
• 15 g of garlic;
• 1/4 of a pod of red hot pepper;
• 3 - 4 peas of allspice.

Filling for 1 liter of water:

• 60 g of salt;
• 1 - 2 st. spoons of 9% table vinegar.

Recipe 4.

1. Prepared small fresh zucchini cut into circles 1.5 - 2 cm thick.

2. Put half of the prepared seasonings on the bottom of the jars, fill them with chopped zucchini, put the rest of the seasoning on top.

3. Pour jars with hot marinade and sterilize in boiled water: half-liter jars - 10 minutes, liter - 15 minutes, two-liter - 20 minutes, three-liter - 25 - 30 minutes.

For 1 kg of zucchini you will need:

• 20 g horseradish leaves;
• 20 g of dill;
• 10 g parsley leaves;
• 1 g mint leaves;
• 4 cloves of garlic;
• 1/4 of a hot pepper pod.

Filling for 1 liter of water:

• 50 g. Salt;
• 3 st. Spoons of 9% vinegar.

Recipe 5.

1. Prepared small fresh zucchini to clear the skin and pulp.

2. Cut into 2-3 cm cubes.

3. Fill jars with them and pour hot marinade over them.

To prepare the marinade:

Put spices into boiling water, let it boil for 1-2 minutes. (no more), add vinegar and immediately remove from heat.

Pasteurize at a temperature (90 ° C): half-liter jars - 15 minutes, liter - 20 minutes, two-liter - 30 minutes.

For a liter jar you will need:

• 5 - 6 leaves of black currant;
• 2 bay leaves;
• 2 - 3 cloves.

Filling for 1 liter of water:

• 2 st. spoons of 9% vinegar.

Enjoy your meal!

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From such a simple and affordable vegetable as patisson, you can cook many dishes that will delight you with both taste and vitamins in winter.

- the best opportunity to stock up on delicious for the winter for the whole family. It's so nice to open a jar in the middle of the winter and enjoy tasty and healthy, besides, cooked personally.

Squash and zucchini— versatile vegetables. For pickles, they are just perfect, and the taste will not yield to everyone's favorite pickled cucumbers. Besides , their prices are always lower . Therefore, simply cheap and tasteful you can please your beloved family all winter.

Salting squash for the winter in jars

For blanks it is better to take young squash with soft skins , they will taste much better pickled and salted . More mature fruits will be used for salads, caviar, jam. Consider how you can cook patissons.

A simple recipe for squash pickles will delight you in the winter and diversify your everyday table. You will need:

• 2 kg young small patissons
• head of garlic
• leaves horseradish and currants (or cherries)- 3 pcs
• dill - half a small bunch
• salt - 2 tbsp. with a slide
• black peppercorns - 3 peas per jar
• water - about one and a half liters

If necessary, the patissons can be cut into quarters

So , after collecting and preparing food you can start cooking :

1. Take patissons, wash them well. If they are large and will not fit in a jar, then cut them into halves
   2. To banks distribute equally horseradish leaves, currants, dill, peppercorns and garlic
   3 . Pack squash tightly into jars
   four . Take water into a large saucepan and set to heat. Into boiling water add salt, boil for a few more minutes
   5 . Pour the chopped squash with spices with the brine that was cooked, cover with a lid
   6. Leave jars of squash insist 3 days
   7. After 3 days, pour the brine from the jars into the pan, boil well, fill the jars again with it and close with metal lids
   eight . Turn each jar over and wrap tightly. When the jars have cooled, take them out to the basement and keep the pickles there.

Enjoy your meal !

Video: Squash and tomato in one jar

Squash for the winter: recipes without sterilization

Since patissons are unpretentious and very easy to prepare, we present recipes without sterilization. Treat yourself and your family to something new.

Pickled squash

Write down a simple recipe for pickled squash. For 3 liter bank You will need :

• medium sized patissons
• dill - inflorescences 3-4 pcs.
• parsley - a few sprigs
• horseradish root - 30 g
• chili pepper - 1 pc.
• garlic - 3-4 cloves
• bay leaf - 2 -3 pcs.
• water - 1 l.
• salt - 2 tbsp. l.
• vinegar table or apple- 80 g

Cooking process will surprise you with its simplicity:

1. Thoroughly wash the cooked squash, cut off the ponytails
   2. We dip our patissons into a saucepan with boiling water, literally for a couple of seconds. We take out a colander and dip in cold water
   3 . We wash the container for preservation, put garlic, horseradish root, dill, parsley, hot pepper whole or cut into circles in all jars
   4. We put the squash into jars tighter and try to fit more
   5 . Let's boil the brine: 1 l. water boil, add salt, let boil for a couple more minutes
   6. Pour marinade into jars with squash
   7. Let's stand 10 minutes
   eight . Drain the marinade, boil for 15 minutes. Before removing from heat, add vinegar, turn off
   9 . Fill our jars with marinade and roll up with metal lids
   ten . We turn over the jars, wrap them well in a blanket, let them cool completely. After cooling, store pickled squash in the basement.

Squash jam

In addition to delicious squash pickles, you can try to cook an unusual and delicious jam without sterilization. The main ingredient in this jam is squash, but for variety and to give the desired taste, you can add those fruits and berries that you like.

When choosing ingredients, consider the natural acidity of fruits. If you chose something sour, just add more sugar.

Let's try making jam from squash with citrus mix. Prepare:

• 1 kg squash and sugar
• 1 orange
• 1 lemon

Cooking process:

1. Wash the squash thoroughly and soak no less than 2-3 hours
   2. Remove the soaked squash from the water, dry, peel and ponytails
   3 . Twist the squash, lemon and orange with zest through a meat grinder
   four . Sugar - sand pour 500 ml water and bring to a boil, stirring constantly so that the syrup does not burn.
   5 . Pour the twisted squash , orange and lemon with boiled syrup .
   6. Cook over very low heat, stirring frequently.
   7. To make the jam thick, it is best to mix after the first boil, let it boil 20 —30 minutes, and then remove from fire. When the mass has completely cooled, again put on slow fire and boil for more 15 - 20 minutes. This procedure should be repeated 4-5 times. The jam will turn out very thick and rich in taste.
   eight . Pour the finished jam over sterilized jars and roll up with metal lids
   9 . Leave the jars upside down and completely wrapped in a warm blanket to cool.

Squash caviar recipe

From squash you get just delicious and very tender caviar. Prepare :

• 5 kg squash ( small size) , can be mixed with zucchini
• 1 kg of onion
• 500 g tomatoes
• 1 kg carrots
• 75 g of granulated sugar
• 300 g lettuce pepper
• 50 g salt
• 1-2 tbsp. tomato spoons
• 4 tbsp. tablespoons of vinegar
• 0 ,5 liters of sunflower oils
• garlic (to taste)

Thereafter proceed to the preparation of caviar:

1. Peel the squash and zucchini, remove all the seeds and veins from them, remove the peel, remove the stalks
   2. Peel and wash onions and carrots
   3 . Rub the squash and carrots on a coarse grater or chop with a food processor, cut the onion into cubes
   four . Stew squash with vegetable oil in a cauldron for about an hour. About half an hour after boiling, open the lid so that the liquid evaporates better
   5 . Cut tomatoes into cubes, pepper into strips
   6. Fry onions and carrots in sunflower oil until beautifully browned
   7. When the patissons are cooked, add peppers, tomatoes, peppers and fry to them. Simmer this mixture for about 45 minutes - 1 hour.
   eight . 5-10 minutes before readiness, add sugar, salt, vinegar and tomato to our caviar
   9 . Before removing from heat, add herbs and garlic
   ten . Spread hot squash caviar over jars (pre-sterilized) and roll up with metal lids.

Pickling squash for the winter crispy in a jar

For a 1 liter jar you need to take:

• patissons - about 700 g
• garlic -1-2 cloves
• black peppercorns - 2-3 pcs.
• bay leaf - 1 pc.
• dill - a few sprigs
• horseradish leaves - 1 pc.
• cherry leaves - 1-2 pcs.
• blackcurrant leaves - 2-3 pcs.
• mint leaves - 2 pcs.
• oak leaves - 1 pc.

For the marinade:

• water - 1 l
• salt - 100 g
• granulated sugar - 2.5 -3 tbsp. l.

Cooking :

1. Squash is best taken small and young. Wash them thoroughly, cut off the legs. If necessary, cut into several pieces
   2. Place leaves and spices in clean jars. If you do not have oak leaves, you can do without them
   3 . Put our squash on the spices. Try to fold vegetables tightly
   four . Boil water, add salt and sugar, let it boil for 2-5 minutes, add vinegar and remove from heat
   5 . Pour the squash with brine and close the lids
   6. Cover the bottom of a large saucepan with a cotton cloth, place jars of squash firmly in it, pour boiling water
   7. Patissons must « boil» 10 minutes. Important not overexpose, then they will not crispy. Get out on one jar and close metal lids
   9 . Closed jars turn over and wrap up in blanket.

Squash, marinated so way act how excellent cold snack and addition to beloved dishes

Pickled squash on the winter pieces

Recipe on the 4 liter jars will require such components:

• squash — 2 kg
• spicy pepper Chile— 1 PCS
• carrot — 1 —2 PCS
• garlic 3 —4 cloves
• carnation — 7 PCS
• greens — on taste
• sugar—sand — 50g
• salt — 50g
• vinegar canteen — 4 Art. spoons

Choose small squash - they have a delicate peel and small seeds

Step by step preparation:

1. Prepare vegetables: cut legs, cut on the 4 —8 parts. Clear carrot from peel. Carrot cut circles
   2 . Clear garlic, wash greens
   3 . AT jars fold garlic, carrot, pepper, cloves, greens and squash
   4 . jars pour cool boiling water and give brew 15 —20 minutes
   5 . Drain water from jars in saucepan, add salt and sugar. Give water boil and pour back in banks
   6 . AT every jar refill on 1 Art. spoon vinegar
   7 . close jars metal lids, turn over, wrap up in warm blanket, leave cool down

Salted squash (recipe)

Components:

• squash — near 1 ,5 kg
• root celery — 30 g
• dill — 1 beam
• leaves fuck — 1 PC
• garlic 4 —5 teeth
• salt — 30 g

Cooking:

1. Squash well wash, cut off stalks
   2 . Take clean bank on the 3 liters. On the bottom n her lay out third spices
   3 . Before half lay down bank squash. If a got caught more fruit, can them cut
   4 . Lay out remainder leaves and spices
   5 . bank fill in remaining squash
   6 . AT saucepan pour 1 — 1, 2 water, bring before boiling, fall asleep salt
   7 . Pour bank hot brine and close kapron lid
   8 . You are holding bank With squash 10 days without refrigerator
   9 . If a brine « sat down«, add his in bank, to he fully covered squash
   10 . Further store salted pattysonchiki in refrigerator

How close squash how mushrooms (recipe on the winter)?

Taste at squash neutral, that's why With help spices, seasonings and certain products them can cook So, what not distinguish on the taste from mushrooms.

Ingredients:

• squash — 1 ,5 kg
• garlic — 5 —6 teeth
• greens on taste — dill or parsley
• oil vegetable — 1 /2 glasses
• vinegar 9 % — 1 /2 glasses
• salt — 25 G
• sugar — 50 G
• pepper black ground — 1 /2 canteen spoons

Patisson has a neutral taste - it can be "disguised" as various vegetables, fruits and even mushrooms

Detailed recipe for squash:

1. Squash wash, clear from legs, slice on the small pieces
   2 . Wash up and slice greens
   3 . mix in big bowl squash, greens, miss through crusher garlic
   4 . Pour in in bowl With vegetables vinegar and sunflower oil, salt, sugar, pepper
   5 . All content bowls well stir, leave pickle on the 3 hours. When vegetables will ready, they let me in juice
   6 . Sterilize banks, fold in them about pickled mixture
   7 . cover up banks lids and sterilize in saucepan With boiling water 10 minutes
   8 . After this close banks key, turn over and give cool down wrapped up in towel.

How close squash in tomato on the winter?

For original patissons in tomato sauce You will need:

• squash — 500 g
• lettuce pepper — 300 g
• onion onion — 300 g
• tomato juice — 1 ,5 l
• salt — 1 h. a spoon
• sugar sand — 1 st. a spoon
• vinegar — 40 ml
• laurel sheet — 1 PCS

Cooking patissons does not require much effort from you:

1. wash squash, cut stalks, if need, cut out seeds. cut on the small pieces. Submit in saucepan
   2 . Onion cut semirings, add to patissons
   3 . pepper cut rings or semirings and too add in saucepan
   4 . Pour out in vegetables tomato juice, to he fully covered mass
   5 . Put saucepan on the slow the fire. brew 20 minutes after boiling
   6 . AT end cooking add sugar, salt, coriander, pepper ground, and garlic. Good stir
   7 . Before withdrawal With fire add vinegar — 30 ml. On the taste lettuce it turns out sour—sweet
   8 . Boiling salad scatter on sterilized banks and roll up metal lids.
   9 . flip banks and leave cool down wrapped up in blanket

cucumbers With squash on the winter recipes

For cucumber-squash pickles, the following ingredients are needed:

• cucumbers — 1 kg
• squash — 4 —5 PCS
• dill —1 beam
• pepper fragrant polka dots — 3 —4 PCS
• garlic — 4 —5 teeth
• laurel sheet — 1 —2 PCS
• salt, sugar, vinegar for marinade

The cooking process is:

1. cucumbers and squash wash, clear, dry
   2 . AT clean jars fold all spices, garlic and dill
   3 . cucumbers and squash plump lay down in banks
   4 . Weld marinade: on the 1 lire water — 2 st. spoons Sahara, 2 st. spoons salt, boil, 2 Art. spoons vinegar canteen
   5 . jars pour boiling marinade
   6 . Put banks « boil» in saucepan With boiling water on the 3 —5 minutes.
   7 . After sterilization close metal lids, turn over and before complete cooling down wrap up in blanket

How close squash and zucchini on the winter?

Ingredients:

• squash young — 500 g
• zucchini small size - 500 g
• pepper black polka dots — 5 PCS
• dill — on taste
• parsley— on taste
• mint — 2 sheet
• garlic — 3 cloves
• laurel sheet — 1 PCS
• water — 1 l
• salt — 3 st. spoons
• vinegar canteen — 4 st. spoons

Cooking:

1. Vegetables thoroughly wash, cut off legs
   2 . Greens wash, grind, purified garlic cut slices
   3 . Zucchini and squash boil in boiling water 5 minutes, and straightaway throw in cold water
   4 . get busy marinade: 1 l water boil, add there laurel sheet, salt, sugar. When take off With fire, add vinegar
   5 . AT big bowl put chopped greens With garlic. Zucchini slice circles, squash leave whole or too cut circles. Send all inbowl
   6 . Pour vegetables in bowl cooked marinade and press down press
   7 . cover clean cloth or gauze and marinate 3 days at room temperature. After this can eat. Further marinated zucchini With squash should keep in refrigerator

Such a large number of canned dishes can be prepared from patisson. All of them will certainly become a godsend on your table in the winter time, which is poor in vitamins.

Video: How to preserve squash?