Patisson is a vegetable from the pumpkin family, characterized by a pleasant sweetish taste. It contains a lot of dietary fiber and potassium, as well as organic acids. Due to the fact that squash contains only 18 kcal per 100 g, they are an excellent dietary food product. In addition, this vegetable has an interesting feature: without having a pronounced taste or smell, it is able to absorb the aromas of spices and herbs like a sponge. This makes it a suitable candidate for vegetable pickles stored for the winter.
How to select and prepare squash for pickling
Small-sized squash are best suited for winter vegetable marinades. They don’t have to be cut into pieces, which saves the housewife’s time, and in a glass jar they look more impressive than pieces of large vegetables.
Squash no larger than 3–4 cm in diameter are perfect for pickling.
Before cooking, it is necessary to cut off parts of the stalks of the squash and pierce them through with a toothpick.
This will allow the marinade to better saturate the pulp of the vegetables.
It is better to prepare vegetables and spices for the marinade in advance, this will save time spent in the kitchen
If you are going to use store-bought squash for pickling, and not grown in your own garden, then you can keep them in cold water for two hours. This will reduce the amount of nitrates in vegetables.
Do not skimp on water for soaking the squash before marinating: the vegetables should be completely covered with it
Recipes for pickled squash
The presented recipes do not require large financial expenditures and are suitable even for novice housewives. Store pickled squash in a cool place away from direct sunlight. The maximum shelf life is 1 year.
Squash, marinated without sterilization
With this method of preservation, vegetables retain their appetizing crispness and delicate aroma.
- For one two-liter jar you need to take:
- 1.8 kg squash;
- 1 liter of water;
- 1 tbsp. l. Sahara;
- 1 tbsp. l. salt;
- 2 star anise inflorescences;
- 15 white peppercorns;
- o.5 tsp. caraway;
- 5 bay leaves;
- 5 cloves of garlic;
A quick tip for sterilizing jars: use the microwave. This technique will significantly save your time. It is enough to process each jar for about two minutes at maximum power, after adding two tablespoons of water to it.
So, you need to do the following:
- Place the prepared squash tightly in a sterilized jar and pour boiling water over it. Let the vegetables sit for ten minutes.
For pickling squash, it is better to use clean artesian water.
- Then drain the water into a saucepan, boil it and pour it back into the jar of squash.
In order to drain hot water from a jar, it is very convenient to use a special cover with holes
- Once again, soak the vegetables in boiling water for ten minutes, and then pour the water back into the pan. Add salt, sugar and all the spices specified in the recipe. Bring to a boil and pour the marinade into a jar of blanched squash.
The marinade for vegetables should be brought to a boil over low heat.
- Now add table vinegar directly to the jar.
Do not exceed the amount of vinegar specified in the recipe
- Meanwhile, sterilize the lids in a saucepan of boiling water.
To sterilize the lids, just boil them in water for five minutes.
- Carefully place the lid on the jar and screw it tightly. Ready!
One such two-liter jar of pickled squash is enough for a big holiday feast
After twisting, the jars with squash need to be cooled and put in the cold. A cellar, a refrigerator, and a cool place under the window will do.
You can serve squash with any dish as an appetizer.
Marinated squash with cherry and currant leaves
An unusual but very tasty recipe for canned squash. The leaves for the marinade must be fresh.
A few hours before preparing the marinade for squash, soak currant and cherry leaves in warm water.
What you need for one liter jar:
- 0.5 kg squash;
- 0.5 l of water;
- 3 cloves of garlic;
- 2 sprigs of tarragon;
- 2 dill umbrellas;
- a small bunch of dill;
- 4 bay leaves;
- 4 peas of allspice;
- 2 clove buds;
- five pieces each of currant and cherry leaves;
- 1 tsp. 70% vinegar;
- 1 tsp. salt;
- 1 tsp. Sahara.
Recipe:
- Place herbs and spices in sterilized glass jars.
All greens for pickled squash must be washed in hot water.
- Boil water and add sugar and salt to it.
When preparing the marinade, strictly follow the specified amounts of sugar and salt.
- Place squash in jars and pour boiling marinade over them.
Place squash with jars tightly, with a minimum of voids
- Add vinegar to each jar.
Pour vinegar into a jar directly on top of the marinade and squash
- Now close the jars with squash with sterilized lids and let cool slightly. Then put it in a cool place for two weeks.
The marinade with dill, cherry and currant leaves turns out transparent, and the squash is crispy
Spicy squash marinated with horseradish
A wonderful recipe for pickled vegetables that everyone without exception likes. The result is spicy and tangy squash that will decorate any table.
Despite the sterilization of jars of squash, the vegetables in this recipe turn out crispy
Ingredients for preparing pickled squash with subsequent sterilization (for one liter jar):
- 0.5 kg of small squash;
- 6 cloves of young garlic;
- 4 dill umbrellas;
- a small bunch of fresh dill;
- 5 parsley inflorescences;
- 50 g horseradish root;
- 3 bay leaves;
- 5 g hot red pepper;
- 3 peas of allspice;
- 1 tsp. Sahara;
- 1 tsp. salt;
- 1 tsp. 70% vinegar.
Step-by-step recipe for preparing spicy squash marinated with horseradish:
- Prepare glass jars. Sterilize them in any way convenient for you (in the microwave, over steam or in the oven).
Place sterilized jars upside down on a clean towel
- Boil water in a saucepan and place the prepared (washed and peeled) squash into it. Blanch the vegetables for at least three and no more than five minutes.
A culinary technique such as blanching allows you to sterilize ptaissons without making them too soft
- Then quickly remove the squash from the boiling water using a slotted spoon and transfer to a bowl of ice water.
Quick temperature changes ensure the squash stays crispy
- Peel the garlic.
For the marinade, use young garlic without dark spots or signs of rotting.
- Cut it into thin slices.
Cutting the garlic into thin slices adds spice and pungency to the marinade.
- Place torn horseradish leaves, dill umbrellas and parsley on the bottom of glass jars. Add garlic slices, bay leaves and allspice.
After placing the herbs in the sterilized jars, crush them a little with a masher to release more flavor.
- Cut the red hot pepper with a sharp knife and place it in the jars.
If possible, choose fresh pepper; dried does not give the desired concentration of aroma.
Squash is not as popular among gardeners as zucchini or eggplant. It’s in vain, because despite the direct relationship with these vegetables, they have denser and more aromatic flesh, are stored longer, and have a quite decorative appearance, which is what you need in a salad or in a jar for the winter.
Useful properties of squash
In addition to their external beauty and unusual shape, these vegetables have a huge range of useful properties and qualities. Prepare a squash salad, and vitamins B, C, E, calcium and potassium, cobalt and iron, zinc and molybdenum, as well as other “residents” of the periodic table necessary for the human body will immediately appear on your table.
The beneficial substances contained in green squash help prevent the formation of blood clots and regulate the functioning of the heart muscle. But orange vegetables contain a large amount of lutein, which has an extremely positive effect on the human immune system.
It has been proven that squash contains the optimal combination of water and alkaline components. This makes the vegetable extremely useful for those who suffer from kidney, liver, heart diseases, as well as people who suffer from hypertension or atherosclerosis.
Nutritionists will also recommend squash salad. One hundred grams of the vegetable contains only nineteen kilocalories, which makes it an ideal side dish. And due to the high fiber content, the feeling of fullness after eating it remains much longer, which helps with weight loss.
You can cook a huge number of dishes from squash. But this is a seasonal vegetable, so housewives always try to preserve the benefits contained in it for a long time. How? Of course, experimenting and preparing various recipes for squash salads for the winter.
Spicy salad with chili peppers
For lovers of savory snacks, we suggest preparing a very aromatic and surprisingly tasty winter squash salad with garlic and chili pepper. For preparation you will need:
- two kilograms of vegetables;
- three hot hot peppers;
- four large onions;
- four to five aromatic heads of garlic;
- bay leaves and a few peas of allspice;
- one and a half liters of water;
- three tablespoons of sugar;
- a teaspoon of salt;
- half a glass of 9% vinegar.
The last four ingredients are used to prepare the marinade that will be poured over the squash salad. You will also need a deep saucepan with a thick bottom, a knife, a cutting board for cutting vegetables, a large mixing bowl, glass jars (sterilized), lids (preferably metal, not nylon).
Let's start cooking
Since squash has a rather dense and rough skin, it should be removed carefully and with the help of a well-sharpened knife. After cutting off the skin, chop the vegetables into small cubes. Remove the seeds from the hot chili pepper and divide it into small slices or strips. It is also recommended to cut onions into long feathers, so they will look more impressive in jars, and they will give the squash salad more taste and aroma. Then mix everything thoroughly.
Let's move on to preparing the filling. Pour sugar and salt into boiling water. As soon as it boils, pour vinegar into it and immediately turn off the heat so that the acid does not go into steam. We sterilize the jars and add prepared vegetables to them. All that remains is to pour the marinade over everything and close the lids. We have chosen for you today the most convenient and quick recipes with photos. There is no need to sterilize squash and lettuce for the winter. They will keep well in your pantry anyway. Although such a tasty snack is unlikely to last too long.
Squash salad with herbs and tomatoes
Housewives praise the salad recipe, which includes tomatoes, aromatic herbs and beautiful multi-colored bell peppers.
To prepare the dish you will need the following ingredients:
- two kilograms of squash;
- three large tomatoes;
- four bell peppers (it is better to choose vegetables of different colors: yellow, red, green, orange);
- two tablespoons of granulated sugar;
- a pair of onions;
- head of garlic;
- a tablespoon of salt;
- 100 g vegetable oil;
- vinegar 9% - 60 ml;
- parsley;
- dill.
How to cook?
Peel the onions and cut into strips (feathers). We clean and remove the seeds from the bell pepper, and chop the tomatoes into cubes. Remove the skin from the squash and chop them arbitrarily, but not very coarsely. Garlic can be crushed using a crusher or blender. This squash salad is prepared without sterilization, which significantly saves time in the kitchen.
Place all the vegetables in a deep container, where it will be convenient to mix them together. Pour in sugar, pour in vegetable oil, add salt and pepper. All that remains is to coarsely chop the greens and add them to the future salad.
Leave the dish for several hours so that the vegetables release their juices. Then put the container on the fire and cook the salad for two hours. At the end, add the required amount of vinegar. If you cannot prepare preparations without sterilization, and you are worried that the jars will not “stand up” in the winter, then for such housewives we will add: it is necessary to sterilize jars with salad within 25 minutes after the water boils.
You can use any kind of lid, but it is better to give preference to metal or tin. Turn the jars over, wrap them up and leave them to “rest” for 12 hours.
Squash in Korean
We invite you to prepare another spicy and very unusual-tasting squash salad for the winter. We all selected simple recipes, so that even a novice housewife can cope with them. To prepare you will need the following ingredients:
- 3 kg squash;
- one head of onion;
- large carrots - two pieces;
- garlic (chopped - 100 g);
- five pieces of sweet bell pepper (preferably multi-colored);
- two tablespoons of salt;
- two packets of spices for cooking carrots in Korean;
- ¾ cup each: vinegar (9%), sugar, vegetable oil.
Cooking
So that the salad looks impressive, and the vegetables do not lose the set of vitamins that are present in them, they are all cut into large, long strips. The only exception will be garlic, which will need to be chopped using a meat grinder, grater or crusher. Place all prepared ingredients in a deep bowl or basin and mix together using your hands.
All that remains is to add bulk and liquid ingredients: salt, vegetable oil, pepper, granulated sugar, vinegar, seasoning. Leave the salad for half an hour to achieve greater juiciness. Now put the vegetables into a pan and put it on the stove. As soon as the mixture begins to boil, reduce the heat and cook for 25 minutes. This squash salad is prepared for the winter without sterilization.
Spoon the vegetables into the jars (remember, they are well washed with soda). Close the lids and leave to cool. It is not necessary to turn them over. Once the salad has cooled, you can move the jars to the refrigerator or cellar. According to reviews from housewives, such an appetizer does not need to wait for several months, like many others. This salad is ready to eat within a day after preparation.
Squash salad with garlic and herbs
If you are looking for a simple and light, but tasty and piquant squash recipe for the winter, we recommend paying attention to the salad with garlic and herbs. The preparation method is simple, and a small amount of ingredients allows you to significantly save time on their preparation.
You will need the following products:
- two large squash (approximately 800-1000 g each);
- three to four cloves of garlic;
- a lot of greens (two or three bunches of parsley, dill or cilantro);
- table salt - 25 g;
- sunflower oil - 100 g;
- 40 g vinegar 9%;
- sugar - 10-20 g.
Cooking process
To make it easier to clean the squash, it is recommended to first cut them in half. Cut off the skin, remove the seeds and cut the vegetables into small cubes or slices. To give more flavor and aroma, we recommend cutting the onions into half rings. The garlic in this recipe is not grated or crushed; it must be chopped into fairly large pieces. Sprinkle the vegetables with salt and sugar, then pour in the oil.
The salad should simmer over low heat for half an hour. Do not forget to stir the vegetables, as they are prone to burning. Monitor the temperature. Too much heat and they will stick to the bottom of the pan, too slow and they will take forever to cook. After checking the squash for softness and making sure that they are almost ready, add the greens chopped into large pieces and pour in the vinegar. The fire can be turned off.
Try to quickly distribute the salad into jars. Don't let it cool down. You can close them with any lids. But wrapping yourself up “in a fur coat” is a must. After twelve hours of “rest”, you can remove the jars for permanent storage in the cold, for example, in a cellar.
The closest relatives of zucchini and pumpkin are squash. These vegetables are not inferior to their counterparts in taste and nutrition, they contain a large amount of vitamins and macroelements, and, despite their low calorie content, only 19 per 100 g, they are very nutritious.
Due to their unusual appearance, squash attracts a lot of attention on the dining table, which means it is an excellent option for winter preparations. How to deliciously prepare fruits of interesting shapes is described below. (All ingredients are given for a 1 liter jar.)
Crispy pickled squash for the winter
For some reason, canned squash is not as popular as its closest relatives - zucchini and zucchini. Although in terms of their taste they are not much different from them, but in appearance they are much prettier, and the little squash look very cute in jars.
Cooking time: 45 minutes
Quantity: 2 servings
Ingredients
- Squash: 1 kg
- Water: 1.5 l
- Salt: 100 g
- Vinegar: 200 g
- Bay leaf: 4 pcs.
- Allspice peas: 6 pcs.
- Black peppercorns: 6 pcs.
- Cloves: 2 pcs.
- Garlic: 1 goal.
- Dill: umbrellas
Cooking instructions
Recipe without sterilization
Recipes that do not require time spent on sterilization are becoming increasingly popular. The next one is no exception. Thanks to a large number of spices and herbs, the squash turns out incredibly tasty, tender and crispy.
Products:
- small squash - 8 pcs.;
- garlic - a couple of cloves;
- dill;
- tarragon;
- thyme;
- parsley;
- basil;
- horseradish, cherry and currant leaves;
- Bay leaf;
- peppercorns;
- granulated sugar - 1 tbsp. l.;
- vinegar 9% - 2 tbsp. l.;
- salt - 2 tbsp. l.
How to cook:
- Wash the vegetables and blanch them in boiling water for about 7 minutes.
- Cool quickly in a container with ice.
- Prepare the brine: add salt and sugar to the water, bring to a boil over low heat, add vinegar.
- We put all the spices and herbs in pre-sterilized jars.
- Wipe the cooled squash dry with paper napkins.
- Place the vegetables in a jar, fill with marinade and roll up the lids. Turn it upside down, and after it has cooled completely, put it away for storage.
Preparation for the winter “You will lick your fingers”
Squash prepared using the following method turns out so tasty that it is simply impossible not to lick your fingers.
It is better to use yellow vegetables in this recipe as they have a richer flavor.
Components:
- medium diameter squash - 3 pcs.;
- garlic - 2 cloves;
- cherry and currant leaves - 2 pcs.;
- horseradish leaves - 2 pcs.;
- dill - 3 pcs.;
- mustard seeds - 1 tsp;
- coriander seeds - ½ tsp;
- black peppercorns - 10 pcs.
For the brine:
- salt - 3 tsp;
- sugar - 3 tsp;
- vinegar - 70 g.
Cooking method:
- We wash the squash, cut off the tails and cut into 5 equal parts.
- On the bottom of a sterilized jar, place one leaf of currant, cherry, horseradish and dill and one clove of garlic, pour in all the spices.
- Fill the squash up to half the jar.
- Place a second portion of greens on top.
- Fill the container to the top with the remaining vegetables.
- Boil 1 liter of water and pour into jars. Let it brew for 15 minutes, covered, then pour it back into the pan and boil.
- We repeat the procedure again.
- In the third - add salt, sugar, vinegar.
- Pour the hot marinade into a jar, roll up the lids, turn it upside down and leave to cool at room temperature.
Recipe for winter squash with cucumbers
The duet of squash and cucumbers makes an incredibly tasty preparation. The appetizer goes perfectly with both meat and any side dish.
You need to take only young fruits in which hard seeds have not yet formed.
Ingredients:
- small cucumbers - 6 pcs.;
- small squash - 6 pcs.;
- Oak Leaf;
- currant leaf;
- garlic - 2 cloves;
- vinegar 9% - 1.5 tbsp. l.;
- water - 400 ml;
- cloves - 2 pcs.;
- black peppercorns - 2 pcs.;
- dill umbrella;
- salt - ½ tbsp. l.;
- granulated sugar - 1 tbsp. l.
Recipe:
- Wash the vegetables, cut off the tails of the squash.
- Place dill, oak and currant leaves, and chopped garlic on the bottom of the jar.
- Place cucumbers and squash cut into small pieces.
- Pour boiling water into the jar, let it brew under the lid for 15 minutes.
- Drain the water into a saucepan, add salt, sugar, pepper and cloves. Bring to a boil.
- Pour the resulting brine back and add vinegar. Seal the lid using a preservation key.
- Leave the inverted jar upside down to cool; when it has cooled completely, transfer it to the pantry for storage.
With zucchini
An easy way to prepare pickled zucchini and squash. This recipe was tested by grandmothers.
Products:
- vegetables - 500 g;
- onions - 4 pcs.;
- vinegar - 3 tbsp. l.;
- garlic - 3 cloves;
- allspice - 4 peas;
- sugar - 1 tbsp. l.;
- dill;
- carnation;
- parsley;
- Bay leaf;
- salt.
How to preserve:
- Cut out the stems of vegetables. Immerse in boiling water for 5 minutes. Cut into large pieces and leave in cold water for 1 hour.
- Coarsely chop the garlic and onions. Chop the greens.
- Let's make the marinade. Add granulated sugar and salt to boiling water.
- Pour vinegar into the container, then add the remaining ingredients, including vegetables. Fill with marinade.
- We roll up the container with a lid, let it cool and put it into storage. You can leave this snack in the refrigerator for a couple of days and eat it right away.
Salad with squash and other vegetables - a universal appetizer
A simple recipe for a beautiful winter salad that will delight you with summer vegetables in winter.
- squash - 1 kg;
- sunflower oil - 100 ml;
- tomato juice – 1 l;
- carrots - 3 pcs.;
- parsley root - 1 pc.;
- onions - 2 pcs.;
- dill, celery, parsley - 1 bunch;
- salt and pepper to taste.
How to cook:
- Cut carrots and parsley root into slices.
- Cut the onion into rings, chop the greens.
- Fry the prepared root vegetables in oil.
- Boil tomato juice for 15 minutes, adding salt and sugar. Pepper and boil for another 10 minutes, covering with a lid.
- Cut the squash into small cubes.
- Add oil to the boiled juice and mix.
- Place vegetables in a jar in layers, fill with juice and close sterilely.
This salad can be stored until next summer.
A few rules that will make the procurement process easier:
- Only small young fruits are suitable for pickling;
- It is not necessary to peel vegetables before canning;
- a mixture of squash and other vegetables (cucumbers, zucchini, cabbage and others) makes delicious winter snacks and salads;
- Squash can be preserved in the same way as zucchini, only they are first blanched.
But there is one important nuance: after rolling, the squash should be sent to a cool place, and not wrapped in a blanket. If this is not done, the preparation will lose its taste and the fruits will become flabby;
Among the many types of preservation, pickling of zucchini and similar vegetables should be highlighted, which are distinguished by their excellent taste, ease of preparation and long-term storage.
Anyone will love pickled squash for the winter - they are suitable for both a family feast and for entertaining guests. At the same time, you will not need to use complex recipes or look for exotic ingredients - all components can be taken from your own garden or bought at very affordable prices.
All that remains is to decide which variation of the recipe to use - it’s up to you, based on your own taste preferences.
The most popular option, which was used by our great-grandmothers, is pickled squash for the winter without sterilization, which can be cooked whole. For each three-liter jar you will need about 1.5 kg of squash - when purchasing or selecting them, make sure that their size does not exceed the diameter of the neck of the vessel, otherwise your venture will not be successful.
Prepared jars should be thoroughly washed and sterilized.
If you want to save time, then rinse them with a liter of boiling water and two tablespoons of vinegar - this will destroy all harmful microorganisms and get rid of contaminants.
In order to prepare squash for the winter, they need to be blanched - to do this, dip the vegetables in boiling water, hold for about 10 seconds and, while they are still hot, remove the outer hard shell, which can interfere with the taste and create unpleasant sensations. Try not to expose the pulp completely - otherwise it may turn into a kind of jelly during long-term storage of preserves.
After blanching, put the squash back into boiling water and keep them there for 5-7 minutes. Then transfer them to cold water and wait until completely cooled. At the same time, put the brine on the fire - to do this, add 25 grams of ordinary salt to 1 liter of water.
Now you need to fill the jars with all parts of the marinade used. These include:
All this must be placed on the bottom - if the components take up too much volume, pour a couple of tablespoons of boiling water inside, which will settle them.
Remove the squash from the cold water, place it on paper napkins or a cloth towel, and dry thoroughly. After this, place the vegetables inside the jars, close the vessels with plastic lids and let it brew for 10-15 minutes.
After the specified time has passed, the squash should be freed from the brine for the winter by draining it into a saucepan. Taste it for spices and bitterness, if necessary, remove pepper or add seasonings to taste. Boil the resulting liquid again, then turn off the heat and add two tablespoons of vinegar per liter. Without allowing the marinade to cool, pour it into the jars, leaving no more than 1 cm of space to the top of the neck, and roll them up with steel lids. Turn the jars over and cover with a warm blanket, leaving for 4-5 hours in a cool place, protected from sunlight.
Using this recipe, you can cook not only squash for the winter, but also regular zucchini, bell peppers or tomatoes.
Option with pieces
If you don’t want to cut up the vegetables later or you have a lot of large squash, you can preserve them in pieces using the original recipe.
To do this, repeat the blanching procedure, but keep them in cold water for about 20 minutes, changing it if necessary, so that the shell becomes harder and does not melt under the knife. While the vegetables are settling, prepare the jars as usual, but in this case it is better to thoroughly sterilize them. Make sure there are no contaminants inside and get started.
Cut the squash into large pieces - preferably cubes with a side length of about 3 cm, take a sweet bell pepper, peel it from seeds and cut into long thin slices. Place the squash in the jars, leaving space between them to fill with marinade, and cover them with slices of bell pepper on top.
It is advisable to fill the jars 2/3 full, regardless of their internal volume - this will make the dish tastier and juicier.
Add spices, which include per 1 liter jar volume:
- five peppercorns;
- one tablespoon of finely chopped dill;
- 1/3 hot pepper;
- one clove of garlic, peeled;
- one bay leaf.
Prepare the marinade - to do this, for each liter of liquid, put two tablespoons of salt and two tablespoons of sugar in a saucepan, bring the brine to a boil. After this, turn off the heat and add two full tablespoons of vinegar - then pour in your squash for the winter and let it sit for at least 5 minutes. After this, it is imperative to sterilize the preservation.
Use the standard recommendation - spend 20 minutes on liter jars, add 5 minutes for each additional liter. Roll up the lids and place the preserves in a cool place away from direct sunlight.
Universal recipe
If you like a variety of mixed vegetables, then the following recipe is definitely for you!
It combines squash for the winter with cucumbers, bell peppers and tomatoes, which allows you to achieve an unusual flavor combination.
To do this, you should take 3-4 medium tomatoes - it is advisable to use slightly unripe ones, as well as 2-3 cucumbers or 5-7 gherkins. For tomatoes, it is necessary to carefully remove the tails, if any, without violating the integrity of the fruit; for cucumbers, cut off the tails on both sides, and blanch the squash according to the scheme described in the first recipe.
Wash and sterilize the jars thoroughly to completely get rid of harmful pathogens.
Place spices at the bottom of the jars, which in this version will include:
Cucumbers are placed in the next layer, whole squash are placed on top of them, and tomatoes are placed at the very top.
To add spice, add an additional small pod of hot pepper to the squash and tomatoes, and also layer the layers with currant and cherry leaves.
At the same time, prepare the brine - take 50 grams of salt and sugar for one liter of water and boil the liquid. After this, turn off the heat and add a tablespoon of vinegar. Fill the jars to the top and send them for sterilization. At the final stage, roll up with steel lids and leave to be stored in the usual place for such preservation.
In the winter season, you really want to diversify your diet with some kind of salad, so that it’s not too fatty and there’s something to crunch on. Some housewives are content with assorted cucumbers and tomatoes, and those who have at least once tried “round zucchini” prepare delicious squash salads for the winter. We suggest you try making winter preparations using the recipes presented below.
Unlike cooking caviar, where you can take large fruits, for salads they use young squash with a diameter of up to 5 centimeters.
Appetizer of squash, carrots and onions
This squash salad for the winter is a bit like pickled vegetables, but thanks to the sterilization process it does not become sour over time, and can be stored in the cellar all winter.
Cut three kilograms of squash into small cubes. 
Grate half a kilogram of carrots. 
Cut the same amount of onion into rings. It is better to use large heads to get beautiful rings.
Place prepared vegetables in an enamel bowl. Pour vinegar (1 tbsp.) and oil (0.5 tbsp.). Add salt and sugar (2 tablespoons and 1 respectively), pepper. Mix with clean hands and let stand for 2-3 hours so that the vegetables release their juice.
Place the product in jars and sterilize for 15 minutes. Roll up.
Squash with garlic and onions
Crispy vegetables in a spicy marinade will surely appeal to the stronger half of the family. Squash salad with garlic will serve as a good appetizer on the New Year's table.
Cut the squash (2 kg) into pieces of any shape, and 4 large white onions into half rings. 
Prepare the dressing:
- 5 finely chopped garlic cloves;
- 50 g each of chopped parsley and dill;
- half a glass of oil and vinegar;
- a tablespoon of sugar and salt.
Mix all ingredients and leave to marinate for 3 hours.
During this time, prepare half-liter jars.
When the salad is saturated, fill the jars with squash and sterilize for 15-20 minutes. Roll up and cover with a warm blanket. 
Squash and cucumber salad
Round squash looks very nice in a jar against the backdrop of long cucumbers. Despite the fact that the vegetables are somewhat similar in taste, squash has a denser flesh, which is why they crisp better.
To prepare a salad of squash and cucumbers for the winter, you should:
- Wash one kilogram of vegetables and cut off the bulges on both sides.
- Prepare saline solution. For a liter of water you will need a tablespoon of salt. Add a bunch of herbs, two hot peppers and 4 cloves of garlic.
- Place squash and cucumbers in the prepared brine and leave for 3 days.
- After the specified time, strain the brine and put on fire. As soon as it boils, pour the vegetables into the jar and roll up.
You can immediately distribute the vegetables into jars so that you know how much brine you will need and do not make an extra solution.
Spicy salad for meat
Korean squash salad is practically no different from traditional Korean cuisine. If you have a special seasoning and a grater at home, which are used when preparing spicy carrots, preparing it is not at all difficult.
Wash 3 kg of young small squash and 500 g of carrots and grate on a special grater. 
Cut 5 large sweet peppers and half a kilogram of onion into rings. 
Pass one head of garlic through a garlic press. 
Place the ingredients in a common bowl, add 1 packet of Korean seasoning, squeezed garlic, a tablespoon of sugar and refined oil. Add salt to taste and pour in a glass of vinegar. Leave to marinate for three hours. 
Place the salad in containers and sterilize for 15 minutes, then roll up.
Spicy squash salad with spices and sweet peppers
Among the recipes for squash salads for the winter, there is a fairly simple and quick option. It turns out very tasty thanks to the spices, and is prepared quickly, since the vegetables do not need to be pre-marinated.
One kilogram of squash, 6 each and onions, one large lemon cut into beautiful pieces. Separately, chop a small hot pepper.
Place 2 sprigs of parsley, one leaf each of celery, basil, bay leaf and 1 clove bud at the bottom of a liter jar. Then lay out the vegetables in layers, and on top - 1-2 pieces of hot pepper and a slice of lemon.
The above ingredients should make 6 liter jars.
Measure how much water is needed for one jar: fill the jar with vegetables with water and drain it back. Now prepare the marinade:
- 1.8 kg squash;
- a glass of sugar;
- half a glass of vinegar;
- 2 tbsp. l. salt.
Pour hot marinade into the salad and place for sterilization (15 minutes). Close. Wrap it up and leave it to cool.
Appetizer of squash and tomato
The recipe for squash and tomato salad for the winter is somewhat different from the others. This appetizer is not marinated, but immediately stewed in a cauldron.
Cut pre-washed tomatoes (0.5 kg) and squash (1 kg) into pieces of equal size and pour into a cauldron. 
Finely chop 200 g of onion and parsley root, as well as herbs (to taste) and add them to the vegetables. 
Pour a glass of water into the chopped vegetable mixture and simmer for 40 minutes. 
At the end, salt the salad, add 0.5 tbsp. butter and 4 tbsp. l. vinegar. Bring to a boil and roll up.
Quick sliced squash salad
Especially for those who do not have the opportunity to devote enough time to preserving winter supplies, there is a recipe for squash salad without sterilization.
Blanch four kilograms for 2 minutes, then cut into small pieces.
Place dill (umbrellas with seeds), peppercorns, and a few cloves of garlic into sterilized liter jars. For those who like it spicy, you can add a piece of hot pepper.
Pour the chopped squash into the jar and pour vinegar on top based on 40 g of product per liter container.
Prepare the marinade: 300 g of salt and sugar for 4 liters of water.
As soon as the marinade boils, pour it over the pieces of squash in jars and you can roll them up. Salad ready!
Products are indicated for 6 liter jars of ready-made salad.
Assorted squash, zucchini, carrots and onions
To prepare 6 liter jars of squash and zucchini salad for the winter, you will need one and a half kilograms of finely chopped vegetables. 
In addition, cut (500 g) into rings, and grate carrots (the same amount) using a Korean salad grater. 
Mix everything and add chopped garlic (2 medium heads).
Make the marinade - dressing:
- vinegar - 1 glass;
- sugar - 1 glass;
- oil - 0.5 cups;
- salt - 2 tablespoons;
- ground pepper - 1 teaspoon.
Mix all marinade ingredients thoroughly and pour into vegetables. Leave the workpiece for 2-3 hours to soak.
Place the salad in jars and sterilize for 15 minutes. Roll up.
Squash with bell pepper - video
If possible, plant such healthy and beautiful vegetables as squash in your garden next to zucchini and cucumbers. With the onset of the preservation period, it will be possible to make a variety of preparations and salads from squash for the winter. Those who do not have a garden can only purchase the necessary vegetables at the market. They are not too expensive, but in winter grateful family members will appreciate your efforts. Bon appetit!