Patisson, called a dish-shaped pumpkin, is fried, boiled, salted and pickled. It is combined with other vegetables. Particularly popular are winter preparations from squash in the form of caviar, lecho, salads.
Salty Squash
For cooking you will need:
- small squash - 2 kg;
- garlic - 1 pc.;
- salt - 4 tsp;
- horseradish - 3 pcs.;
- cherry leaves - 6 pcs.;
- black pepper (peas) - 6 pcs.;
- dill - 100 g;
- water - 1.5 l.
The fruits are washed and blanched. The whole jar of garlic, leaves of cherry and horseradish, dill, pepper are put in the jar. Tightly stack the vegetables.
Boiled water and salt fill the top of the container with vegetables. Allow the jar to cool. Cover with a plastic lid and leave in a dark place for 3 days. The liquid is drained, boiled and refilled with a jar of squash and roll it up again.
Crispy pickled winter squash
For cooking take:
- squash - 1 kg;
- horseradish - 1 pc.;
- 2 branches of dill;
- hot pepper - ½ pc.;
- 2 bay leaves;
- 4 currant leaves;
- 2 cherry leaves;
- black pepper - 10 peas;
- garlic - 2 cloves.
For marinade:
- water - 1 l;
- salt - 30 g;
- sugar - 60 g;
- vinegar - 120 ml.
Squash washed, relieve stalks. In a clean container lay greens, leaves, garlic cloves and peppercorns. Fill the jar with squash. Dill and cherry leaves are spread on top of the fruits. Pour the contents with boiling marinade and roll.
Korean squash
The following set of products will be required:
- squash - 3 kg;
- carrots and onions - 500 g each;
- sweet pepper - 6 pcs.;
- garlic - 6 cloves .;
- hot peppers - 3 pcs.;
- dill - 70 g;
- seasoning for Korean salad - 1 tablespoon;
- sugar - 10 tablespoons;
- salt - 2 tbsp .;
- vinegar - 250 ml;
- vegetable oil - 250 ml.
The fruits are washed, rid of the stalks, cut into strips. Carrots are chopped. The onion head is cut in half rings. Bell peppers are peeled and cut into strips. From garlic cloves make gruel. Hot peppers are finely chopped.
Flavor vegetables with seasoning, salt, pepper. Enriched with chopped herbs, vinegar and oil. Mix thoroughly and let it brew for 2 hours. The mass is placed in clean jars and rolled up.
Squash in tomato juice
For cooking you will need:
- squash - 1 kg;
- tomatoes - 1 kg;
- garlic - 50 g;
- sweet pepper - 1 pc.;
- salt - 30 g;
- vinegar - 70 ml;
- ground red pepper - ½ tsp;
- sugar - 100 g.
Vegetables are washed, they get rid of seeds and stalks. Pepper tomatoes are ground in a blender. Boil the mass for a quarter of an hour, add oil, salt, sugar, spices. Pieces of squash are dipped into it. Bring to a boil and simmer for 35 minutes. over low heat, adding garlic gruel. Pour vinegar, remove from the stove. Pour mass into banks and roll up.
Squash treat
For cooking you need:
- squash - 1 kg;
- bell pepper - 1 kg;
- tomatoes - 800 g;
- onions - 400 g;
- garlic - 100 g;
- sunflower oil - 200 ml;
- vinegar - 60 ml;
- granulated sugar - 2 tbsp .;
- salt - 2 tbsp. (without slide);
- dill - 2 branches.
Wash vegetables, chop diced. Mashed tomatoes and garlic. Fry the onion, add chopped plate pumpkin with bell pepper and simmer for 15 minutes. Add tomato puree. Cooked for a quarter of an hour. Enrich the mass with garlic gruel, dill. Stew for 5 minutes. Add vinegar, remove from heat and roll up.
Caviar with squash
Caviar is made from the following ingredients:
- dish-shaped pumpkin - 2 kg;
- tomatoes and carrots - ½ kg each;
- onions - 300 g;
- sunflower oil - 170 ml;
- salt - 30 g;
- sugar - 15 g;
- vinegar - 1 tablespoon
Vegetables are washed, peeled, chopped with a blender until mashed. The mass is put on fire and sugar, salt, vegetable oil are added. Stew for 1 hour, add vinegar. Lay out on the banks and roll up.
Vegetable Salad with Squash
To prepare a salad take:
- dish-shaped pumpkin - 2 kg;
- onion - 4 heads;
- tomatoes - 3 pcs.;
- bell pepper - 2 pcs.;
- parsley - 50 g of greenery and 2 roots;
- garlic head - 1 pc.;
- sugar - 30 g;
- sunflower oil - 100 ml;
- salt - 30 g;
- vinegar - 70 ml.
Wash vegetables, remove seeds and stalks, finely chopped. Add to it greens, garlic gruel, salt, sugar, butter and vinegar. Mix thoroughly and leave for 2-3 hours. Lay out the mass in sterile jars.
"Real jam"
To make a salad you will need:
- squash - 350 g;
- garlic - 2 cloves;
- mustard - 2 tsp;
- pepper and dill - to taste;
- vinegar - 30 ml;
- salt - 1 tbsp;
- sugar - 2 tbsp;
At the bottom of the container put spices, garlic, dill. Fill the jar with slices of squash. Pour boiling water and cover using a sterile lid. After a quarter of an hour, the liquid is poured into a pan, boiled and the contents of the can are again poured into it. After 15 minutes, repeat the procedure. During boiling, salt and sugar are added to the marinade. Pour them the contents of the jar. Add vinegar and roll up.
Squash without sterilization for the winter
For cooking you will need:
- squash - 650 g;
- garlic cloves - 1 pc.;
- dill - 30 g;
- vinegar - 100 ml;
- salt - 25 g;
- sugar - 25 g;
- water - ½ liter
Squash cleaned from the stalk blanched for 8 minutes. Dill is rinsed with water. Garlic is cut in half. For marinade, vinegar, salt and sugar are combined. In a clean jar lay twigs of dill with garlic. Then to the top filled with squash. The workpiece is poured with marinade, add half a liter of boiling water, roll up.
Squash with tomatoes
Amount of ingredients for 6 servings:
- squash - 300 g;
- tomatoes - 600 g;
- carrots - 40 g;
- sweet pepper - 50 g;
- onions - 40 g;
- garlic - 10 g;
- dill - 20 g;
- parsley - 40 g;
- currant leaves - 2 pcs.;
- peppercorns - 10 pcs.;
- cloves - 2 pcs.;
- hot pepper - to taste;
- vinegar - 30 ml;
- salt - 20 g;
- sugar - 40 g.
Vegetables are washed and peeled. Carrots are chopped. Sweet peppers are cleaned from seeds. Squash is separated from the stalk. In a sterilized container lay greens, carrots, bell peppers, garlic, onions, currant leaves and spices.
Fill the vessel with squash and tomatoes. A currant leaf and parsley are placed on top. Fill the workpiece with water, cover and leave for 5 minutes. Then the liquid is drained. Prepare the marinade, combining the salt with sugar and water drained from the can. The mixture is sent to the fire.
Vinegar, brine and roll are added to the jar.
