5 recipes for crispy pickled squash

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Simple ideas for winter preparations with various vegetables, spices and herbs.

Young fruits with a diameter of 5–6 centimeters are perfect for pickling. If the squash is larger, cut them into large pieces and blanch them - dip them in boiling water for 3-4 minutes, and then be sure to pour over them cold. Remember that the flesh of large vegetables will be watery and the seeds will be tough. Therefore, these can be left for other dishes.

Wash and dry the squash before cooking. Remove the stalks.

The number of ingredients in the recipes is calculated for three-liter cans. Tamp the squash tightly inside. Depending on the size of the fruit, the required amount sometimes changes.

Water for the marinade requires an average of a liter and a half. Boil it for pouring with a small margin, due to the different shape and size of the fruit, you may need a different volume of liquid.

Be sure to sterilize jars and lids before you start cooking.

Place the rolled up jars upside down, wrap them in blankets or towels until they cool. Then store the workpieces in a cool, dark place.

1. Pickled squash with bell peppers and hot peppers

Ingredients

• 1½ kg of squash;
• ½ bell pepper;
• ⅓ a small hot pepper;
• 3-4 cloves of garlic;
• 2-3 sprigs of parsley or dill;
• 3-5 peas of allspice;
• 1 bay leaf;
• 2-3 carnation buds;
• water;
• 2 tablespoons of salt;
• 2 tablespoons of sugar;
• 2 tablespoons vinegar 9%.

Preparation

Leave the squash whole or cut into large pieces, bell peppers - into thin strips.

At the bottom of the jar, place bell and hot peppers, garlic, herbs, sweet peas, bay leaves and cloves. Place the squash tightly on top.

Pour boiling water over, cover and leave for 20-30 minutes. Drain the water into a saucepan, add salt and sugar. Boil, add vinegar and pour marinade over the jar. Roll up.

2. Pickled squash with horseradish and cherry leaves

Ingredients

• water;
• 1½ – 2 kg of squash;
• ⅓ horseradish leaf;
• 3-5 cherry leaves;
• 4-5 sprigs of parsley;
• 4-5 sprigs of dill;
• 2 sprigs of celery;
• 3 hot peppers;
• 2 bay leaves;
• 4-5 cloves of garlic;
• 100 g of salt;
• 100 ml vinegar 9%.

Preparation

Boil the squash in boiling water for 3-4 minutes. Pour cold water over and cool.

Place horseradish and cherry leaves, parsley, dill, celery, pepper, lavrushka and garlic at the bottom of the jar, and squash on top.

Boil water and salt. Add vinegar, remove from heat and pour into jar. Cover with a lid, place in a saucepan on a napkin or towel. Fill with water so that it does not reach the top of the jar, and simmer for 10 minutes over low heat. Then roll up the lid.

3. Pickled squash with citric acid

Ingredients

• 1 small horseradish root;
• 1½ kg of squash;
• 3-5 cloves of garlic;
• 3-5 peas of black pepper;
• 3 carnation buds;
• 1 dill umbrella;
• water;
• 1½ tablespoon salt
• 2 tablespoons of sugar;
• 1 bay leaf;
• 1 teaspoon of citric acid.

Preparation

Put the peeled and chopped horseradish root, squash, garlic, pepper, cloves and dill in a jar. Pour boiling water over, cover and leave for 10-15 minutes.

Drain the water into a saucepan, add salt, sugar, bay leaf. Boil for 5 minutes, then remove the lavrushka. Pour citric acid into the jar, fill with marinade and roll up the lid.

4. Pickled squash with tomatoes

Ingredients

• 1-1½ kg of squash;
• 300 g cherry tomatoes;
• 3-4 cloves of garlic;
• water;
• 1 tablespoon salt
• 1 tablespoon sugar
• ½ teaspoon of cumin;
• 5-6 peas of white or allspice;
• 1 bay leaf;
• 1½ tablespoon vinegar 9%.

Preparation

Put squash, tomatoes and garlic in a jar. Pour boiling water over and leave for 10-15 minutes. Drain, boil over and refill the jar. Repeat, but add salt, sugar, cumin, pepper and bay leaves while boiling. Pour into a jar, add vinegar and roll up the lid.

5. Pickled squash with assorted vegetables

Ingredients

• 200-400 g of cucumbers;
• 1 carrot;
• 1 bell pepper;
• 1 hot pepper;
• 1 onion;
• 500 g of tomatoes;
• 1 kg of squash;
• 3-5 cloves of garlic;
• 2-3 carnation buds;
• 3-5 peas of allspice;
• 3-5 peas of black pepper;
• 1 bay leaf;
• 1 dill umbrella;
• water;
• 60 g salt;
• 80 g sugar;
• 3 tablespoons vinegar 9%.

Preparation

Soak the cucumbers in cool water for a couple of hours. Cut carrots, bell peppers and hot peppers into medium pieces. Divide the onion into quarters.

Put the prepared ingredients in a jar, as well as tomatoes, squash, garlic, cloves, peppercorns, bay leaves and dill.

Boil water with salt and sugar and cook until they are completely dissolved. Pour the boiling brine into the jar.

Place a napkin at the bottom of a large saucepan, place a container with vegetables and cover it with a lid. Fill with water so that it does not reach the hanger of the jar. After boiling, sterilize over low heat. After 30–35 minutes, add vinegar, add boiling water to the top of the jar and roll up the lid.