Squash - plants from the Pumpkin family - are highly valued for their taste and the variety of dishes that can be prepared from them. Like zucchini, they are fried, caviar, pancakes, jam, salted and pickled. This article is dedicated to this vegetable.
Assorted squash with squash
Preservation of squash is carried out both in pure form and in combination with other vegetables. In particular, an excellent snack is obtained by connecting them with zucchini. Cut the vegetables into small pieces - mugs, slices or slices. Blanch them for 3-4 minutes, and then immediately cool, you can in cold water. Canning squash with zucchini is done in the marinade. To prepare the pouring, at least 50 g of salt is consumed per liter of water, half as much (25 g) or as much sugar and 70 g vinegar (9%) can be used. If vinegar is 6%, then it needs 100 g. Cut the onions in half rings, put a layer on the bottom of the cans. Pour a few cloves of garlic into each, a couple of peas of allspice, half a pod of hot pepper, bay leaves. Stack vegetables tightly by shaking the jars. Pour in hot marinade. Preservation of squash with zucchini according to this recipe ends with sterilization. Half-liter containers boil for 10-12 minutes, liter - 15, and for 3-liter - 20 minutes. Then roll up the cans, put on the lids, cover, and after a day you can send them for storage until winter.
Whole marinated squash
No less seductive conservation of squash offers this recipe. For its implementation, very young vegetables will be required, which should be washed, peeled, boiled in boiling water for 5 minutes, then immediately cooled, so as not to become too soft. Wash greens: branches of dill, celery, parsley, horseradish leaves. Pods of hot pepper are cut into pieces (5 centimeters each). Peel a few heads of garlic (depending on how much preservatives are supposed to be preserved for the winter): at least 3 cloves should fall on each jar. Now about the marinade. About 400 g of pouring is consumed per liter can. For it, 20-25 g of salt and sugar are taken. Heat the water, dissolve the remaining components, let it boil for 15 minutes, strain. Pour the marinade into the pan again, boil and add quite a bit, literally 6 g, of acetic acid (80% concentration). Put greens and spices, squash on the bottom of the cans, fill them with warm marinade and sterilize. 5-6 minutes is enough for 0.5 liter containers, 12-15 for liter ones. Then roll up, let cool. Such squash go well with potatoes, pasta, meat. Very tasty, believe me! And the smell of spices, especially dill, is so seductive!
Squash caviar
Canning squash without sterilization is possible. For example, if you cook caviar or stew from them for the winter. Now we will tell how this is done. For each kilogram of squash, 500 g of carrots, bell pepper, onions and 2 kg of tomatoes are required. Of course, garlic - 3-4 heads, optionally
hot pepper and herbs, 650-700 g of vegetable oil, 65 g of salt, 50 - sugar (or to taste). Vegetables are finely chopped and stewed in cast iron until cooked. At the end of cooking, sugar and salt are added. You can have a little vinegar. Pack hot caviar in sterile jars and close. And in winter, pamper yourself with a very pleasant, mouth-watering snack!
Good luck with your conservation!