Marinated squash with cucumbers for the winter: recipes for pickling, pickling, salads

Squash with cucumbers for the winter, prepared by salting or marinating, is a delicious, bright and easy-to-prepare appetizer, equally well suited both for a festive table and just for a quiet, family dinner. To make the squash and cucumbers crispy and the marinade tasty and clear, you need not only to carefully select the ingredients, but also to know all the subtleties, tricks and secrets of preserving vegetables for the winter.

Pickled cucumbers with squash

Is it possible to salt squash with cucumbers?

Squash and cucumbers, preserved for the winter, together form an ideal duet, since they belong to the same Pumpkin family and have the same cooking time. There are many recipes for pickling squash with cucumbers for the winter; they can also be pickled and made into various salads. Such pickles are simply irreplaceable in winter, when there is a particularly lack of vegetables in the diet.

How to pickle squash with cucumbers for the winter

You should choose vegetables for pickling for the winter with special care, because the taste of the snack directly depends on this, as well as the duration of storage. Tips for selecting and preparing squash for preservation:

• It is better to take small squash - they can be marinated whole;
• There is no need to remove the skins from vegetables before cooking, but you need to thoroughly clean them with a soft brush;
• the stalk should be removed, trying to ensure that the circle at the cut site does not exceed two centimeters;
• Overgrown fruits should not be pickled or pickled - they are too hard and are only suitable for making salads;
• since squash has a dense pulp structure, they are blanched for 7-8 minutes before preservation;
• Before pickling, cucumbers must be soaked in cold water for at least 3 hours.

Classic recipe for pickled cucumbers with squash

The classic recipe for cucumbers and squash for the winter is simple, quick and no different from any other winter preparation. You can store the preserves all winter right in your apartment, for example, in a pantry or kitchen cabinet.

You will need:

• 1 kg squash;
• 3 kg of cucumbers;
• 12 pcs. black pepper;
• 10 pieces. allspice;
• 4 things. bay leaves;
• 6 cloves of garlic;
• 1 leaf of horseradish greens;
• 4 dill umbrellas.

For the marinade:

• 60 g salt, the same amount of sugar;
• 30 ml vinegar essence;

Winter preparation of cucumbers and squash

Cooking method:

1. Before pickling, vegetables should be washed and the tails trimmed.
2. Divide equally and place the spices on the bottom of the jars.
3. Trying to pack the vegetables as tightly as possible, fill the jars to the top.
4. Boil two liters of water, add the ingredients for the marinade and fill each jar to the top, leaving for 15 minutes.
5. When the contents of the jars have warmed up, pour the water back into the pan and, after boiling again, add vinegar essence.
6. Without waiting for the marinade to cool, fill the jars and seal with lids.

After the pieces have cooled at room temperature, put them in a pantry or cellar.

Pickling squash with cucumbers in 3-liter jars

Canned cucumbers with squash for the winter using the pickling method will turn out tasty and crispy. The components below are designed for one three-liter jar.

You will need:

• 1 kg of cucumbers;
• 1 kg of young squash (no more than 5-6 cm in diameter);
• 2 umbrellas of dry dill;
• 5 medium cloves of garlic;
• 3 bay leaves;
• 60 g salt;
• 75 g sugar;
• 4 peas of black (or white) pepper, the same amount of allspice.

Preservation of cucumbers and squash in 3-liter jars

Cooking method:

1. Wash and prepare food. Place a saucepan with clean water on the fire.
2. Distribute the spices among the jars, then fill them with cucumbers to the level of the hangers, and place the squash on top as tightly as possible.
3. Pour boiling water up to the neck and leave the vegetables to warm up for 15 minutes. Next, drain the water using a special lid so that the spices remain in the jar, and return the pan to the fire.
4. After waiting for the water to boil again, add salt and granulated sugar, stir, then pour the prepared brine over the vegetables.
5. Secure the lids, turn them over and wrap them in a blanket.

Assorted pickled vegetables can be stored for two years in a cool place.

Squash marinated for the winter with cucumbers and garlic

The recipe for preparing cucumbers with squash and garlic will produce a spicy, aromatic appetizer. The complexity of the process is no different from traditional pickling of cucumbers.

You will need (for one jar):

• 1500 g cucumbers;
• 750 g squash;
• head of garlic;
• 2 umbrellas of fresh dill;
• Bay leaf;
• 40 g sugar;
• 60 g salt;
• 1000 ml water;
• 20 ml 9% vinegar.

Preparing cucumbers with squash and garlic

Cooking method:

1. Prepare jars, arrange spices.
2. Place pre-soaked cucumbers and blanched squash into a jar, trying to fill it completely.
3. Boil water, add salt and sugar. After waiting for the ingredients to completely dissolve, pour in vinegar (some housewives add it directly to the jar).
4. Pour in the vegetables, secure the metal or nylon lids, and cover with a blanket.

This recipe does not require pre-filling the containers with boiling water. However, vegetables for harvesting for the winter should be taken small, otherwise they will not warm up and the preservation may deteriorate.

Pickled cucumbers with squash without sterilization

Canned squash with cucumbers without sterilization significantly facilitates and speeds up the pickling process. It is important to strictly adhere to all proportions, otherwise the workpiece may sour.

You will need:

• 500 g small cucumbers;
• 500 g squash (diameter 5-7 cm);
• 2 cloves of garlic;
• 30 g of table salt, the same amount of granulated sugar;
• 1 tbsp. l. 9% vinegar.

Pickling cucumbers with squash without sterilization

Cooking method:

1. Wash the vegetables, cut off the stems. Soak the cucumbers and blanch the squash.
2. Heat liter jars in the oven (or steam sterilize).
3. Arrange the vegetables, compacting them well. Then add boiling water, cover with a clean towel and let the vegetables stand for 12-15 minutes until they warm up well.
4. Drain the water using a special lid with holes and bring it to a boil again. Add salt and sugar and, stirring continuously, wait until they are completely dissolved. Then turn off the heat and add table vinegar. Pour the prepared marinade into jars.
5. Cover with sterilized lids and secure.

Marinating squash with cucumbers and herbs

Greens will add a unique aroma and saturate the snack with vitamins, so you shouldn’t feel sorry for it. It is important to rinse the leaves well, sort them and throw away any spoiled ones.

You will need:

• 1500 g cucumbers;
• 700 g squash;
• 75 g of greens (dill, parsley, horseradish and celery);
• 4 cloves of garlic;
• 40 ml vinegar;
• 20 g each of salt and sugar;
• one large bell pepper.

Preservation of cucumbers, squash, peppers and herbs

Cooking method:

1. Wash the greens and place them on the bottom of the jar, add garlic there.
2. Soak the cucumbers, place the squash in boiling water for 5 minutes, then immediately transfer to water with ice until it cools completely. This will keep the flesh firm and elastic.
3. Place ingredients (spices and vegetables) into jars.
4. Prepare the marinade (take 1200 ml of water for a 3-liter jar), add salt and sugar to boiling water. Cook for 3-4 minutes and add vinegar.While the marinade is preparing, heat water in a separate pan to 70 °C.
5. Fill the jars, cover and place to sterilize in a container with hot water, gradually bringing it to a temperature of 100 °C.
6. After 15 minutes, remove the blanks and secure the lids on the jars.

Spicy pickled cucumbers with squash in jars with hot peppers

A recipe for squash preserved with cucumbers and hot chili peppers makes for an excellent savory snack. And if you add apple cider vinegar instead of regular vinegar, the pickled vegetables will acquire a unique fruity aroma.

You will need (for a liter jar):

• 500 g cucumbers;
• 300 g squash;
• 7-10 g chili (several circles);
• 1 tsp. salt;
• 1.5 tsp. Sahara;
• 30 ml apple cider vinegar;
• 1 umbrella of dry dill.

Pickled cucumbers with squash and hot peppers

Cooking method:

1. Place dill, garlic and chili in the prepared container.
2. Fill the jars with vegetables, add table salt and granulated sugar.
3. Pour boiling water, add apple cider vinegar and cover with lids.
4. Place the pieces in an oven preheated to 120°C for 15 minutes to sterilize.
5. Remove and secure the covers.

You can taste this savory snack in just a month.

Winter salad of squash and cucumbers with onions and carrots

Young and tender specimens can be pickled whole; they have an appetizing appearance, thin skin and soft seeds. But large fruits are great for preparing various snacks, and the most popular recipe is a salad of canned squash with cucumbers, onions and carrots.

You will need:

• 1500 g squash;
• 1500 g cucumbers;
• 500 g carrots;
• 500 g red or white onion;
• 1 glass of vinegar;
• 0.5 cups vegetable oil;
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 1 tsp. ground pepper mixture.

Cucumber, squash and carrot salad

Cooking method:

1. Grate all ingredients, except onion, to prepare Korean-style carrots, and place in a saucepan.
2. Cut the onion into half rings and also place in the pan.
3. Add the rest of the salad ingredients, mix and leave to marinate for 2 hours.
4. After this time, place the salad in half-liter jars and sterilize in boiling water for 20 minutes.
5. Remove the pieces from the water and roll them up.

Such a bright and colorful salad will be the highlight of a holiday feast, especially in winter, when there are so few greens and fruits.

How to pickle squash with cucumbers, currant and cherry leaves

Currant and cherry leaves will give pickled vegetables a special aroma and keep them firm and crispy. Pickled cucumbers with squash for the winter can be prepared both in jars and in barrels, but it is important to store the preparation in a cool and dark place.

You will need (for a 1-liter jar):

• 400 g small squash;
• 500 g of young, medium-sized and smooth cucumbers;
• 1 tbsp. l. salt;
• 1.5 tbsp. l. Sahara;
• 3 blackcurrant leaves, the same number of cherry leaves;
• 1 umbrella of dry dill;
• 4 peas of black (you can use white or pink) pepper.

Pickled cucumbers with squash

Cooking method:

1. Wash the vegetables, remove the stems.
2. Arrange fruit leaves, dill and pepper.
3. Place cucumbers and squash on top, compacting tightly.
4. Pour boiling water, leave for 3 minutes, drain, and fill again with boiling water for 7 minutes.
5. After reheating the vegetables, drain the water into the pan, add salt and sugar, and pour the final brine into the jars one last time.
6. Secure the lids, wrap them and, after completely cooling, put them in the cellar.

Salted squashes prepared for the winter are no less tasty than pickled ones. In addition, they can be used as a leading ingredient in vegetable salads.

Recipe for winter pickled cucumbers with squash and basil

Basil has a rich and self-sufficient aroma and goes well with coriander. The recipe for squash with cucumbers, marinated in jars, with the addition of this fragrant spice does not require sterilization of vegetables.

You will need:

• squash - 2 kg;
• cucumbers – 3 kg;
• bunch of basil;
• 2 tsp. coriander

For the marinade (per 1 liter of water):

• 28 g salt;
• 40 g sugar;
• 0.5 tsp. vinegar essence.

Squash with cucumbers marinated in jars

Cooking method:

1. Place the prepared vegetables in jars, first placing several sprigs of basil and coriander on the bottom.
2. Pour boiling water for 10 minutes, drain. Immediately fill with again boiling water for the same time.
3. While the vegetables are warming up, dissolve salt and sugar in a separate saucepan with boiling water, add vinegar.
4. While the vegetables have not cooled, pour the marinade and roll up the preparation.

To marinate squash with cucumbers without sterilization for the winter, it is recommended to take jars with a capacity of 750-1000 ml.

Recipe for pickling squash with cucumbers and spices

Squash goes well not only with traditional dill and garlic, so you can safely experiment with various aromatic herbs. Once they have tried this recipe, many housewives prepare a similar bright appetizer every year.

You will need (for a liter jar):

• 400 g squash;
• 400 g cucumbers;
• one sprig of mint and parsley;
• one centimeter of horseradish root, the same amount of celery (root part);
• 4 cloves of garlic;
• 5 peas of allspice.

For the marinade:

• 1 liter of water;
• 1 tsp. salt;
• 0.5 tsp. 70% vinegar essence.

Squash with cucumbers and spices

Cooking method:

1. Wash and prepare cucumbers and squash for canning, heat the jars in the oven at 150 degrees.
2. Place the spices in the prepared containers and tamp the vegetables on top.
3. Prepare the marinade according to the recipe, fill the jars to the neck.
4. Sterilize for 10 minutes in boiling water over low heat, roll up.

If the squash is too large, but not overripe, it can also be used for preservation by cutting it into several pieces.

Storage rules

Pickled vegetables can be successfully stored in a pantry or on a glassed-in balcony for a year (the temperature should be between 15-18 °C). However, it is important that there are no heat sources nearby (for example, hot water pipes).

In a dry, ventilated cellar or basement, preservation lasts longer and can last for 2 years without deteriorating.

An important point in the shelf life of pickled vegetables is that the jars are completely sealed and sterile. It is failure to comply with this rule that leads to the fact that the lids are torn off the preparations, the marinade darkens or sours.

Conclusion

Squash with cucumbers for the winter, prepared according to any recipe, will decorate the table, because they have such an unusual shape and unusual taste. By strictly adhering to the marinating or salting technology, as well as observing the storage rules, you can enjoy crispy vegetables throughout the year. After all, how nice it is to crunch in the winter with tired potatoes or pasta, a spicy pickled cucumber or a spicy, piquant squash.

Recommended Posts

Quick recipe for pickled cabbage with bell pepper

Recipe for pickled cabbage with beets and garlic

Recipe for cabbage marinated with beets and carrots

Georgian pickled cabbage: recipe

How to pickle kohlrabi cabbage

How to pickle red cabbage

Quick pickled green tomatoes

Cherry tomatoes for the winter in jars

Pickled cucumbers like Bulgarian (in Bulgarian): the most delicious recipes for the winter with onions, carrots