Squash is tasty and dietary. If you are considering options for harvesting for the winter, recipes for which squash are very tasty, you will certainly be useful. Their diversity is simply amazing. Winter squash can be preserved, soaked, salted and pickled. For almost every taste there is a suitable cooking option.
Canned squash for the winter
You will need a kilogram of squash, twenty grams of fresh dill, half a pod of hot pepper, three cloves of garlic, bay leaf, parsley and a few dill seeds. To prepare the marinade, take eighty grams of salt and forty-five grams of 9% table vinegar per liter of water. Blanch the vegetables in boiling water for about five minutes, then cool. Put prepared squash in jars, add finely chopped fresh herbs and spices there. Boil the salt water for the marinade, pour the vinegar in it and pour the vegetables in the jars with the hot mixture. Sterilize the stock in boiling water. A liter jar will take about twenty minutes, and a three-liter jar - a little more than half an hour. Roll up with sterile lids, turn the dishes with the canned product upside down until it cools completely and store in a cool place.
Pickled squash for the winter
Pickling recipes are advised to take vegetables up to eight centimeters in size. Blanch the squash for a couple of minutes in boiling water, cool with cold water and place in banks. For each dozen vegetables, add one onion, a clove of garlic, a bay leaf, three buds of cloves and peas of pepper, a couple of spoons of finely chopped parsley, dill, horseradish, celery, tarragon. For a marinade per liter of water, take a couple of tablespoons of salt and one tablespoon of sugar, as well as four tablespoons of 9% vinegar. Boil the marinade ingredients and pour the prepared vegetables. Sterilize for about ten minutes, roll up and store in a cool place after complete cooling.
Soaked squash for the winter
Take medium-sized vegetables, apples, and cherry or currant leaves. Prepare a brine: fifteen grams of salt, thirty grams of sugar, ten grams of rye flour are needed per liter of water. Wash fruits and vegetables, put in an enameled pan or pot, layered with washed leaves. Pour in brine and put under oppression. Store in a cool place. After some time, your squash, prepared for the winter in a delicious pickle, will be ready for use. A very unusual and tasty dish, due to the lack of heat treatment preserving a maximum of vitamins.
Salty squash for the winter
In addition to squash, you will need sweet peppers, cucumbers, tomatoes, citric acid, a couple of clove buds, bay leaf, peppercorns. For brine per liter of water, prepare fifty grams of salt and thirty grams of sugar, as well as a spoonful of 9% vinegar. Put spices and a couple of cucumbers at the bottom, on top - small squash with pepper, garlic and herbs, put a couple of tomatoes at the top. Heat the brine components, after boiling pour the mixture into jars, sterilize and roll up. Store in a cool place.