Quick and delicious recipes for making squash for the winter you will lick your fingers

The culture of the pumpkin family, which has the fruits of the original shape, came to Europe from Latin America and immediately liked its taste and versatility. The vegetable is present in many culinary recipes; in terms of the number of useful components, it significantly exceeds the zucchini known to all.

For the winter, squash can be pickled and canned. In combination with other ingredients, original dishes are obtained from the fruits, which are valued for their taste, saturate the human body with the necessary substances.

Why are squash useful? Vegetable advantage

Dish-shaped pumpkin, as the plant is called for the bizarre shape of the fruit, is rich in mineral salts, fiber, contains starch and pectins.

In the pulp of squash there are trace elements in the form:

• titanium and zinc;
• phosphorus and molybdenum;
• copper and potassium;
• calcium and aluminum.

The fruits contain nicotinic and ascorbic acid, carotene, tocopherol, vitamins of groups A, D, B. There are less than two dozen calories in 100 grams of a vegetable, it is used for various diets.

The fruit, which received the name, which is translated from French as a pie, is appreciated, not only for the pulp, but also for the seeds, rich in:

• lecithin and proteins;
• glycosides and resins;
• saturated acids.

Squash juice, when eaten, performs the function of an antioxidant, normalizes bowel function, improves vision, and calms the nerves. Lutein is present in the pulp of the vegetable, thanks to which:

1. The metabolism is accelerated.
2. Cholesterol is removed.
3. The functioning of the liver and kidneys is normalized.

Vitamin A and tocopherol moisturize and smooth the skin, restore its elasticity, strengthen nails, and restore shine to hair.

In alternative medicine, squash is used to treat gastritis, healing of stomach ulcers. With fruit juice, they eliminate swelling and constipation, wounds on the mucous membrane and skin. The seeds have a beneficial effect on the condition of the gallbladder, improve the functioning of the liver.

The fiber contained in squash helps to cure obesity, cleanse the body of toxins and excess water, normalize the percentage of sugar, and accelerate lipid metabolism.

We prepare the patisson correctly

Not all housewives know how to cook vegetable dishes, how useful they are, not everyone knows which fruit is suitable for harvesting for the winter, how to bake it in the oven.The delicate skin of young squash does not need to be peeled; ripe fruits have a tough crust and need to be cut off. The overripe vegetable is used as a pot for meat, mushrooms, as a decorative decoration.

For cooking, squash, which have a diameter of about 4 centimeters, are suitable, and those that are larger are also suitable for stuffing.

The vegetable is washed, dried, the stalk is removed. For frying, it is cut in half and sliced. Whole squash is pickled and stuffed. For canning, they are pre-blanched and then cooled in ice water.

Procurement methods

It is possible to saturate the body with useful components present in dish-shaped pumpkin in winter. Housewives have their own recipes, according to which they make preparations for long-term storage. Most of the vitamins and minerals remain in the dried squash. Washed young fruits must be washed, removed the stump, cut into rings, up to 3 centimeters thick, which are laid out on a baking sheet and left in the sun.

The process is greatly accelerated if you put the squash in an oven with an open door or an electric dryer.

The temperature in the cabinet is set at 50 degrees. Fruit slices are stored in a bag treated with salt solution.

They prepare a vegetable for the winter in other ways:

• freeze;
• salt;
• canned;
• pickle.

They cover the squash in jars, in the form of salads, along with peppers and tomatoes, with garlic and dill. Delicious jam, aromatic compote with cherry plum, nutritious caviar are obtained from the fruits.

Freeze for winter

It is possible to prepare the squash, which will be stored until next summer, without rolling it into jars, without boiling it, without pouring it with saline, Processing the fruit does not take much time, but the useful components remain.

The dish-shaped pumpkin is cut at the edges, frozen in rings, blanched in boiling water for up to 6 minutes, then transferred to ice water, then dried by spreading it out on a cloth or paper.

Whole fruits are placed on a pallet, rings - in a special bag. They will lie in the freezer until summer, until new vegetables ripen.

Spicy pickled

Many housewives prefer other ways of storing squash, which can be used as a snack or a ready-made dish.

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Plate pumpkin is marinated with other vegetables, alone or with herbs. The taste depends on what is taken as additional ingredients. Sugar and salt are always present.

Using the following recipe, you can get delicious pickled squash. This requires ingredients:

• whole fruits - 0.5 kilograms;
• parsley - 4-5 grams;
• bitter pepper - 1 piece;
• Bay leaf;
• horseradish - 2 grams;
• dill - a bunch;
• a clove of garlic.

The vegetables must be washed well, dipped in boiling water for 5 minutes and sent to ice water. Large fruits must be cut into pieces.

To get the marinade, take:

• vinegar - 5 grams;
• salt - 1/3 cup;
• sugar - 2 large spoons.

In one liter of water are put these ingredients, cinnamon, cloves, a few peas of bitter and allspice, parsley root, a clove of garlic, roots and chopped herbs, vinegar is poured. The marinade must be brought to a boil and removed from the stove.

It is necessary to sterilize liter glass jars, on the bottom of which spices are poured, horseradish leaves are placed, the fruits of the squash are placed tightly on them and poured with the prepared hot solution. Marinated vegetables are put under a lid on the fire for sterilization. After rolling, the containers are quickly cooled so that the taste of the fruit does not deteriorate, the pulp does not lose its density.

Pickled in vinegar

For preparations for the winter, unripe squash are taken, which have been in the refrigerator for no longer than 5 days. Ripe fruits are suitable only for caviar. They are perfectly stored, they do not lose their taste and useful substances if marinated in vinegar.In a half-liter jar, small vegetables prepared according to this recipe look very original:

• 350-400 grams of young fruits;
• salt and dill - 5 grams each;
• garlic - 2 teeth;
• vinegar - 3 teaspoons.

Patissons need to be cleaned of soil, rinsed with running water, cut off the stalks and placed in boiling water, where to blanch for 5 minutes.

At the bottom of the jar, chopped greens are placed, on top - whole small fruits and larger squash divided into parts. To obtain the marinade, 1 teaspoon of salt is poured into half a liter of water and boiled with vinegar. Jars of vegetables are poured with a hot solution, which are sterilized for up to 8 minutes. After the containers are cooled, they are placed with the neck down, checking if they are well closed.

Canned without sterilization

In addition to drying, freezing and pickling, there are other ways by which the fruits of the dish pumpkin are harvested for the winter. Canned squash serve as an excellent snack, decorate the festive table. They can be prepared without being sterilized using these ingredients:

• young fruits - 800 grams;
• bay leaf - 3 pieces;
• garlic - 4 teeth;
• sugar and salt - 5 grams each;
• white pepper - 8-10 peas;
• vinegar - 1.5 tablespoons;
• star anise - 2 flowers;
• caraway seeds - a pinch.

Patissons need to be washed, peeled from the stalks, blanched for up to 5 minutes. At the bottom of the sterilized jar, you need to put herbs, spices and horseradish, put fruits on top, add salt and sugar, pour vinegar with boiling water. The containers are rolled up, after cooling they are placed in the pantry, and even better - in the cellar or basement.

You can preserve squash with other vegetables.

Pickled with cucumbers

A juicy and aromatic appetizer for fish and meat dishes is obtained from dish pumpkin in a week. Fresh greens are taken as the main ingredients for squash. Vegetables are fermented in a warm place, stored in the refrigerator for about a year. A spicy and pungent taste is given by a large amount of spices. Based on the recipe, you need to take:

• squash - 200 grams;
• cucumbers - 0.5 kilograms;
• greenery;
• garlic;
• bitter pepper is a pod.

The brine is prepared at the rate of 4 tablespoons of salt per liter of boiling water.

At the bottom of the jar, put currant leaves, cherries, an umbrella of dill and spices, small greens and squash. All this is filled with brine, which after 3 days must be drained, passed through cheesecloth and boiled.

The ingredients folded in the jar must be rinsed with hot water and refilled with a solution heated to 100 degrees. The procedure is repeated several times, and the fruits are rolled up in containers.

Assorted cucumbers and tomatoes

Preparations for the winter are made by combining different vegetables - tomatoes, cabbage, zucchini, eggplants - so original and tasty snacks are obtained. One of the most memorable assortments is made from the following ingredients:

• tomatoes and cucumbers - 2.5 kilograms each;
• squash - 1200 grams.

For the marinade:

• salt, sugar - 60 grams;
• Bay leaf;
• sweet peas - 10 pieces;
• vinegar - a glass.

Small vegetables need to be rinsed well, cut off the stalks of tomatoes and dish pumpkin, remove tails from greens. Put cucumbers, squash and tomatoes in sterilized liter jars in layers and pour boiling water for a few minutes.

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After pouring it out, containers with vegetables must be filled with boiled marinade and put on fire for 15 minutes for sterilization. After seaming, the jars are wrapped with lids until they cool completely. Store the assortment in the cellar or basement.

Lecho

For harvesting for the winter, providing the body with vitamins, they use not only young squash, but also mature fruits, combining them with other vegetables. A tasty and aromatic lecho is obtained if you take:

• tomatoes - 2 kilograms;
• apple vinegar - 125 milliliters;
• sunflower oil - a glass;
• sugar - 100 grams;
• fine salt - 2 tablespoons.

Mashed potatoes are made from tomatoes.If possible, take red and yellow bell peppers, pull out the seeds and the stalk, chop the vegetable into strips. Peel off the surface of the squash, divide into 2 halves and cut into cubes, they need, like pepper, 1.5 kilograms.

Put the tomato puree in an enamel pot. After boiling, put vegetables, salt and sugar, dried basil or rosemary, pour in sunflower oil. Lecho is cooked for 20 minutes, then vinegar is added. They store it in glass jars, which are sterilized along with the contents for another quarter of an hour, after which they are rolled up and wrapped in a towel until the containers with lecho cool down.

Salad with onion and garlic

Some housewives serve crispy squash in a spicy marinade on the festive table. Two kilograms of unripe fruits are cut into pieces, large white onions (4 pieces) - in the form of half rings. To prepare the salad, make a dressing, for which is taken:

• minced garlic - 5 prongs;
• parsley and dill - a bunch;
• sunflower oil - 0.5 cups;
• vinegar - 100 grams;
• sugar - 20 grams;
• salt - 1 spoon.

All components are mixed and marinated in a dressing for 3 hours. After that, the salad is transferred to jars and sterilized for 20 minutes. After tasting the appetizer, lick your fingers.

Crispy squash in jars

Any housewife can prepare an appetizer from dish-shaped pumpkin, which is suitable as an addition to dishes and will last until spring. To marinate crispy squash, take:

• young fruits - 0.5 kilograms;
• horseradish - 3 leaves;
• dill, parsley - in a bunch;
• hot pepper - pod;
• garlic - 4 teeth.

The washed vegetables are blanched in boiling water for 5 minutes. In hot water, which needs 2.5 cups, dissolve sugar and salt (teaspoon each), pouring vinegar, remove from heat.

Spices are placed at the bottom of a liter jar, and circles of garlic are laid out between the squash, and covered with herbs on top. All ingredients are poured with brine and sterilized directly in containers for 15 minutes. The jar must be closed and cooled.

Fast cooking option

The most delicious vegetables from the pumpkin family are marinated. Culinary experts use a simple recipe: for 2 kilograms of squash you need to take:

• garlic;
• 1 spoon of sugar;
• 20 grams of salt;
• 6 liters of water;
• peppercorns;
• a tablespoon of vinegar.

The fruits are washed and cut into pieces, placed in jars, where greens, garlic and dill are already stacked at the bottom. To prepare the marinade, pour water and vinegar into the pan, add sugar and salt. Jars of vegetables are filled with a hot solution. It turns out quickly and very tasty.

Patissons like mushrooms

The dish pumpkin is combined with various ingredients. By pickling unripe fruits, you can prepare an appetizer that resembles milk mushrooms.

According to the recipe:

1. Carrots and squash are chopped into slices.
2. Garlic, parsley and dill are finely chopped.
3. All components are mixed in a deep container, into which spices, sugar and salt are poured.
4. After adding vinegar, the ingredients are marinated for up to 3 hours.
5. The appetizer is poured into jars and sterilized for about 20 minutes.
6. Rolled up with lids and wrapped in a towel.

For 1.5 kilograms of squash, 2 carrots, a head of garlic, ½ sunflower oil, sugar and vinegar are enough. The harvest will really resemble the taste of mushrooms.

How to store it correctly

Young fruits, which have a thin skin, will last up to 10 days if you put them on the bottom shelf of the refrigerator, in the basement or cellar. If the skin is damaged, the vegetables will rot as bacteria enter through the crack.

Frozen squash do not lose trace elements and vitamins, do not deteriorate for a year or more, provided that they do not defrost.

Dried fruits are stored in a dark room with low humidity for a long time. The fact that they are not suitable for consumption is indicated by a deterioration in taste, the appearance of an unpleasant odor.

Canned and pickled squash rolled up in sterile jars can be eaten for 12 months.