Large quick-salted patissons are a simple recipe. Crispy salted squash for the winter - simple recipes for home cooking. How to salt squash with cucumbers

Lightly salted patissons have a unique taste, they resemble salted mushrooms and zucchini at the same time. Almost everyone loves this snack. It is ideal for meat, fish, and potatoes, but it is also delicious on its own. Many housewives salt small pumpkins for the winter, but not everyone wants to wait for the opportunity to taste a spicy dish for several months. Salted squash fast food They will be ready to use in a week or even earlier. If you like lightly salted vegetables, you should try to cook patissons in this way - their taste will almost certainly not disappoint you.

Cooking features

Preparation of lightly salted patissons fast way is not a difficult task, but this process requires knowledge of several points.

• Patissons have a very dense pulp and an even denser skin. Only small vegetables of small-fruited varieties can be salted whole. Large fruits must be peeled and cut into small slices, otherwise they will not be salted.
• A quick way to pickle patissons is possible only using hot brine. If you pour them with cold brine or try to salt them in a dry way, you will have to wait a long time for the result: the squash will not have time to salt, when their expiration date has already expired.
• The smaller you cut the squash, the faster they will be salted.
• You can salt squash in a saucepan, jar, plastic container. It is not recommended to use aluminum containers, as this material, when in contact with acids, releases harmful substances and gives the snack a metallic taste.
• To keep the squash crispy, add horseradish leaves or petioles to the container with them when salting.

The process of salting squash often takes place at room temperature, but after that they must be stored in the refrigerator. The shelf life of lightly salted squash is about two weeks.

The classic recipe for salted instant squash

• small-fruited squash - 1–1.5 kg;
• water - 1-2 l;
• horseradish leaves - 1 pc.;
• garlic - 3-6 cloves;
• salt - 30 g per 1 liter of water;
• dill umbrellas - 3 pcs.

Cooking method:

• Wash the squash, cut off their ends. Let the vegetables dry.
• At the bottom of a jar or other container in which you plan to salt the squash, put a horseradish leaf, 1-2 cloves of garlic, a dill umbrella.
• Put half of the squash. If you are preparing an appetizer in a jar, fill it with squash halfway, stacking them as tightly as possible.
• Put a dill umbrella, a couple of garlic cloves on the squash.
• Lay out the rest of the squash, lay the remaining spices on top.
• Boil water, dissolve salt in it, boil for 5 minutes. If you are making squash in a jar, 1-1.5 liters of marinade will be enough for you, but you will need more for pickling vegetables in a saucepan. It is advisable to prepare 2 liters so that it is guaranteed to be enough - it must completely cover the fruits.
• Pour the hot marinade over the squash.
• Cover (not completely tightly) the container with the squash with a lid. Leave for 4-5 days at room temperature.

After the specified time, the patissons can be served or put in the refrigerator, where they can be stored for up to two weeks.

Salted patissons in spicy brine

• squash (preferably young) - 1 kg;
• garlic - 5 cloves;
• water - 1.5 l;
• salt - 60 g;
• sugar - 20 g;
• horseradish leaf - 1 pc.;
• currant leaves - 3 pcs.;
• cherry leaves - 3 pcs.;
• cinnamon - ¼ pcs. sticks;
• allspice peas - 10 pcs.

Cooking method:

• Wash the patissons, dry, peel, cut into cubes about 1 cm in size or into sticks of the same width, but longer.
• Cut the garlic cloves into slices.
• At the bottom of the pan, put a piece of cinnamon, a leaf of horseradish, one leaf of each fruit trees, a few peas of allspice.
• Put half of the squash on top, pour half of the garlic plates on them, put a cherry and currant leaf each, the remaining peppercorns.
• Put the remaining squash in the pan, cover them with the remaining spices.
• Boil the brine from water, salt and sugar. Without cooling, fill them with squash.
• When the brine has cooled, put the squash in the refrigerator.

You can try the snack after 3 days, but it will become tastiest in a week.

Salted patissons with cucumbers

• medium-sized cucumbers - 1 kg;
• young squash - 1 kg;
• water - 2 l;
• salt - 80 g;
• sugar - 40 g;
• lemon - 1 pc.;
• garlic, horseradish leaves, peppercorns, dill - to taste.

Cooking method:

• Wash vegetables.
• Cut off the tips of the cucumbers, cut the fruit in half lengthwise.
• Peel the patissons, cut into slices.
• Cut the lemon into slices.
• Put spices on the bottom of the pan or other container, put cucumbers on them, and slices of patissons on top. Arrange lemon slices on top.
• Boil water, add sugar and salt to it, boil for 5 minutes.
• Pour hot brine over vegetables.
• Cover with a plate, place a jar of water or other weight on top.
• When the brine has cooled, remove the oppression, rearrange the vegetables in the refrigerator.

You can try the snack after 3 days, but it is better to be patient and wait a week.

Lightly salted squash - unique in its organoleptic qualities snack. You can cook it in a quick way, when it takes no more than a week to pickle vegetables. You can do this by different recipes. It is only important to observe the features of the technology, and the result will meet expectations.

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Summer culinary delights 17.08.2018

Hello dear readers of Irina's blog! Good in summer - the bright sun shines, warm water in rivers and lakes, and many, many fresh vegetables and fruits. Some have a dacha, and most have to buy everything on the market. But still, local vegetables and fruits are much healthier than those brought to supermarkets.

We have a village very close, so every morning there is an abundance of vegetables in the market. We usually shop there. And then we cook something tasty and healthy.

Today my story will be about patissons. For some reason, they are rarely grown in our area. And personally, I like them more than zucchini, since my mother-in-law plants them every year. And then we fry them, make pancakes and caviar out of them, and also marinate them. For example, this recipe quick snack. It is also suitable for holiday table, and for a regular dinner. Here is my recipe with step by step photos.

How to cook pickled squash

Ingredients:

patissons - 4 small or 2 medium,
sugar, salt, vinegar - a teaspoon,
herbs and garlic.

Squash can be safely replaced with zucchini, regular or zucchini (it always turns out delicious). One medium-sized zucchini is enough. An appetizer can be prepared immediately after lunch or a little later, and then it will be fresh for dinner.

So let's get started. Squash rubbed on a grater or finely chopped into slices. Who is more comfortable. It’s faster for me to cut, but on a grater, the slices come out thinner.

Finely chop the greens and garlic or chop in another way. You can take the greens that you like. I prefer dill and parsley. And I love garlic more than onions.

Put all the ingredients in a small bowl, add a teaspoon of salt, sugar and vinegar.

And then mix everything well. And we leave. Vegetables will release juice after a while, and then soak in an impromptu marinade.

Stir the mixture from time to time. I just shake off the bowl, right in the bag.

After an hour, it is ready if the vegetables were rubbed, or after 2 if they were cut. But you can try it earlier, if it suits you - put it in the refrigerator until dinner. Or eat right away.

Of course, the appetizer contains vinegar, so it is not for everyone, but we all really like it. Especially when everyone has already eaten zucchini and fried squash. But in raw form, it is useful, but not very tasty. Therefore, we marinate.

Try it too!

Sincerely, Olga Shevtsova, Kramatorsk.

I thank Olechka for the recipe and for her active participation in the contest! My dears, support Olechka's competition work. Leave comments, click on the buttons of networks! And send in your work.

Find out how you can win fancy dinnerware, edible spoons, health kits, great cookbooks and healthy eating You can by clicking on the button below.

Competition on the blog Summer Culinary Joy

For the soul, we will listen to you André Rieu - Chopin .'Etude nr. 3 in E major . What a wonderful performance.

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Patisson is the closest relative of pumpkin and zucchini. Preparations for the winter can be made according to the same recipes used for zucchini - complete success is guaranteed.

But there are also certain differences. For example, it is not recommended to cover jars with warm clothes. On the contrary, they must be cooled as quickly as possible, without taking it out into drafts. The secret is that when overheated, the patisson becomes flabby and loses its taste.

For our readers, we have also prepared other interesting recipes preparation of blanks for the winter, such as - and.

Autumn is the season for vegetable preparations. A recipe is presented according to which a wonderful appetizer is prepared in the form of salted squash.

Ingredients:

• squash - 2 kg;
• garlic - 7 - cloves;
• green dill - a bunch;
• currant leaf - 3 - 5 pcs;
• horseradish leaves - 1 - 2 pieces;
• salt - 3 tablespoons;
• water - 1.5 liters.

How to pickle patissons for the winter:

1. Vegetables are washed, not too large ones are left whole, large ones are cut into suitable pieces.
2. Garlic, currant leaf, dill greens and chopped horseradish leaves are laid on the bottom of pre-prepared glass jars.
3. Patissons are sent to the container, the laying is carried out tightly.
4. We boil the water, dilute salt in it, pour the container with boiling water.
5. We cover the jars with lids, leave for three days for salting.
6. After the appointed time, the brine is drained, brought to a boil again, poured into jars.
7. Now the container can be closed for long-term storage metal lids.

After allowing the vegetables to cool, they are sent for better preservation in a cold room.

How to salt squash for the winter in jars

Another easy way to harvest squash for the winter season.

Ingredients:

• squash - 2 kg;
• garlic - 5 cloves;
• dill greens, celery - several branches;
• horseradish leaf - one;
• salt - 50 gr;
• water - 1 liter.

How to salt squash for the winter - recipe:

1. We sort the vegetables, cut off the legs from the fruits, wash them.
2. Wash all the green mass and leave to dry.
3. Remove the skin from the garlic cloves.
4. We put a third of all the spices in a three-liter glass container, fill it with patissons to the middle, and again go to the spices, using half of the rest.
5. We place the vegetables up to the neck, pour the rest of the seasonings.
6. At this time, boil water, dissolve salt in it. Pour jars with vegetables with the resulting brine, cover them.
7. In this form, the jar should be at room temperature for at least a week.

Recipe for salting patissons - assorted root crops

According to this method, the patissons are stuffed with various root crops.

Ingredients:

• squash
• carrots, celery, parsnips - in equal quantities;
• onion - 2 - 3 heads;
• water - 1 liter;
• salt - 60 gr;
• vegetable oil- 100 gr;
• granulated sugar- 50 gr.

Cooking process:

1. Pattisons of a not very large size are sorted out, washed using a soft brush, cut into two parts, from which the seeds are removed.
2. Root crops are washed, peeled, finely chopped, chopped onion is added to them. The whole mass is mixed, salted, sautéed in a frying pan. She stuffed the halves of the vegetable.
3. Next, we connect the patisson halves and put them in a glass container.
4. In parallel, a pickle is being prepared - granulated sugar and salt are added to the water, brought to a boil. They fill the jar.

The container is closed and placed in a cold place.

Squash or zucchini salted instant with apples

In this way, a wonderful snack is prepared for any table.

Ingredients:

• squash;
• apples;
• a leaf of currant, cherry, lemongrass - 5 pieces per jar;
• water - 1 liter;
• salt - 15 gr;
• sugar (if desired, replaced with honey) - 30 gr;
• rye flour - 10 gr.

Cooking method:

1. Vegetables and fruits are selected the same small size, washed. Packed in a barrel or glass container.
2. Pre-washed leaves of berry species are added.
3. The mass is filled to the top with the prepared brine.

A circle and a load are placed on top. Storage is organized in a cold room.

Salty patisson

It’s great to prepare an appetizer in this way, which is not ashamed to be served on the table.

Ingredients:

• squash - 1.8 kg;
• dill - 90 gr;
• celery - 30 gr;
• horseradish leaf - 15 gr;
• garlic - 3 - 5 cloves;
• bitter red pepper - 1 - 2 pieces;
• water - 1 liter;
• salt - 50 - 60 gr.

Cooking method:

1. We select undamaged squash, wash.
2. Alternately with all the spices we lay in a pre-prepared jar.
3. We fill everything with hot brine and keep it in the room for ten days, adding liquid if necessary.

Storage must be organized in a refrigerator or cellar.

Salted squash rings

Ingredients:

• squash - 2 kg;
• garlic - 1 head;
• horseradish leaf - 3 pieces;
• currant - 6 leaves;
• onion - 1 bunch;
• black pepper - 5 - 7 peas;
• water - 1.5 liters;
• salt - 3 large spoons.

Let's start cooking:

1. Vegetables are washed, the stalk is removed. Patissons are cut into large rings.
2. Water is brought to a boil, salt dissolves in it.
3. Our jars are sterilized, they contain peeled garlic, dill and other herbs.
4. Next, lay the squash rings in layers.

The containers are filled with hot brine, covered with lids, but not tightly. We stand for three days in a cool room, drain the brine, boil and pour vegetables over them again. The jars are now rolled up for long term storage.

How to salt squash with cucumbers

The recipe is one of the new, did not have time to gain popularity.

Ingredients:

• cucumbers and patissons of small sizes, one to one ratio;
• garlic - 15 teeth;
• dill greens - 2 bunches;
• horseradish - the length of the root is about 10 cm;
• water - 4 liters;
• currant and cherry leaves - 10 pcs each;
• salt - 10 large spoons.

How to salt patissons with cucumbers for the winter:

1. Wash everything thoroughly, peel the garlic, cut the cucumbers into two parts.
2. Pour salt into boiled water, let the brine cool down a bit.
3. Horseradish should be grated, but can be peeled and simply cut with a knife.
4. Place a currant leaf, horseradish, half a dill on the bottom of the container.
5. We lay out cucumbers and squash in layers, laying everything with dill and garlic.
6. Add brine, cover.

Store at room temperature, then move to a cool place.

Salting squash without sterilization

Cooked according to this recipe, patissons have an excellent taste with a characteristic salty sourness, accompanied by the aroma of added spices.

Ingredients:

• squash - 10 kg;
• hot pepper - 10 pods;
• fresh dill - 0.5 kg;
• foliage of black currant or cherry - 100 gr;
• horseradish roots - 75 gr;
• water - 10 liters;
• salt - 600 - 7 gr.

Cooking method:

1. For cooking according to this recipe, it is necessary to select small squash, not overripe. The pulp should be dense, the peel is thin.
2. Vegetables are thoroughly washed, pierced in several places, fruit-bearing legs are removed. Squash evenly spread in rows in dishes prepared for salting. Each layer wakes up with spices.
3. At the same time, a brine is prepared, for which water is boiled, in which salt is embedded.
4. The bottom is inserted into the barrel for salting, the brine is poured through the hole.

Squash storage is organized as for cucumbers.

Recipe for salting patissons for the winter

Ingredients:

• patissons - 2 kilograms;
• apple juice - 200 - 230 ml;
• water - 1 glass;
• vegetable oil - 320 gr;
• salt, granulated sugar - half a small spoon;
• garlic - one medium-sized head.

Cook together:

1. We wash the squash, dry it, rub it on a coarse grater, put it in half liter jars, pre-prepared.
2. The garlic is peeled, the cloves are passed through a fine grater or press.
3. The juice is mixed with water, add garlic, salt, vegetable oil, granulated sugar to the liquid, put on fire and bring to a boil.
4. Pour a container with vegetables with a hot solution, cover with lids, sterilize for about ten minutes, then roll up.

Storage is organized in a cool place.

Salt squash with cinnamon

The unusual taste is due to this particular additive.

Ingredients:

• squash - 1 kg;
• black peppercorns - 10 pieces;
• parsley and dill greens - twenty-five grams each;
• horseradish roots - 70 gr;
• cinnamon - half a small spoon;
• garlic - five cloves;
• water for preparing brine - 1 liter;
• salt - 80 gr.

The cooking method is simple:

1. Vegetables are thoroughly washed.
2. The stalks are removed with a sharp knife, punctures are made with a wooden needle in several places of each squash.
3. Squash are placed in glass jars, each layer is sprinkled with spices.
4. Everything is poured with hot brine, consisting of water and salt.

Squash with eggplant

Ingredients:

• vegetables of both varieties - 5 kilos;
• garlic - one head;
• lavrushka - 2 - 3 leaves;
• celery and coriander;
• salt - 50 gr;
• water - three liters;
• coarse salt for brine - 150 grams;
• black pepper - 3 peas.

Cooking method:

1. Vegetables are selected not very large, placed in a saucepan of boiling water for two minutes.
2. Then they are allowed to cool, then each is cut with a knife.
3. Garlic is disassembled into teeth, peeled, crushed and mixed with salt (50 gr);
4. Such a filling is laid in cuts prepared on vegetables.
5. At the bottom of each jar we lay celery, lavrushka, stuff it tightly with squash and eggplant, pour hot pickle, put the coriander.

We store the jars in the room for a week, close the lids and send them to a cold place.

The choice of how to prepare stocks for the winter for most housewives is based on three "pillars": simple, fast and tasty. It is with such recipes that we will begin our study. various options salting. So, all you need for every 2 kilos of tomatoes is: 100 grams of dill, 40 grams of celery, 5 large cloves of garlic and 3 leaves of horseradish. We make a brine from a liter of water and 60 grams of salt.

Attention: it is better to take vegetables for harvesting the same size so that they are all equally salted.

So, we select medium squash and carefully wash them in running water, after which we carefully cut off the stalks. We divide all plant components, except for fruits, into 3 parts, one of which is immediately placed in small portions on the bottom of the jars. On top of the layers in the container we place the squash, whole, without cutting. Thus, the banks should be filled halfway. Next, we divide into portions another part of the seasonings and put them in jars on top of future pickles. Then vegetables follow again, almost to the very neck, and the last part of the greens is placed on top.

The brine cooks quickly, so by the time the jars are filled, the salt will already dissolve in the water. It remains only to fill the containers, filling the space between the tightly packed squash. Then we remove the jars for 10 days in a dark place, it is possible under conditions room temperature. After the main salting phase is completed, the level of brine in the jars will drop slightly due to evaporation and saturation of vegetables with salt. So let's dissolve a small amount of salt in water in the same proportion and add to the container, after which we tightly close the lids and put them in the refrigerator, or, if frost has already set in, in a cold cellar.

The second recipe, although similar to the previous one, is a little more complicated and requires many more components, but the result will be stored all winter in almost any conditions. Again, we focus on 2 kilograms of squash, but this time we need a whole head of garlic (medium size), 3 large leaves of horseradish, 6 leaves of currant, 1 bunch of onions and black pepper. For brine, we take 3 tablespoons of salt per one and a half liters of water.

Vegetables need to be washed, then peeled from the stalks and cut into thick rings. At the same time, we put water to boil, and when it heats up, we throw salt into it. In sterilized jars, between times, we begin to put 3-4 cloves of garlic, a couple of currant leaves, half a horseradish leaf and a few sprigs of dill. On top of the layers we place slices of squash almost to the very neck. Fill the containers with hot brine and cover with lids, without corking tightly. We keep the jars in a dark, cool place for 3 days, then pour the brine into a saucepan and bring to a boil. We fill the containers again with salty liquid, roll them up for the winter and put them upside down.

Attention: salting squash in jars should be without prolonged cooling, otherwise the vegetables will become sour. You need to cool the container as quickly as possible, but so that the twists do not burst.

Making salty squash salads

It is not at all necessary to harvest vegetables whole, you can pre-cut them into slices or small slices. The result is a wonderful salad, only canned. It is about this type of spins for the winter that will be discussed further. The first recipe will require you to have the following products: for 2 kilos of squash - a kilogram of sweet bell pepper and so many tomatoes. You will also need 50 grams of garlic cloves and a dozen peas of black and allspice (equally divided), a few bay leaves, cloves, cinnamon, as well as leaves of a currant bush and cherries.

First of all, we collect water in a saucepan, for every 2 kilos of squash - 1 liter. We wait until it boils and at the same time wash the squash with tomatoes and peppers, remove the stalks from them, and also clean the garlic and divide the head into cloves. Then we cut the vegetables, with peppers and squash in small pieces, and tomatoes in circles. When the water boils, we throw into the pan for each liter 35 grams of salt and 50 grams of sugar, as well as citric acid, picking up a little on the tip of a teaspoon.

Next, we put seasonings, herbs and spices in sterilized jars, and on top a layer of tomatoes on a third of the jar and the rest of the space with chopped vegetables, with which we mix the garlic passed through the crusher. Add a teaspoon of vinegar to each container, then pour our salad with hot brine. Now put the jars in a wide saucepan to pasteurize. If a container of half a liter is used for twists, then for 25 minutes, liter containers - for half an hour. Along the way, boil the lids, with which we close the blanks.

A very tasty result promises a recipe for salting cabbage and squash for the winter. We take vegetables by weight 1: 1 and wash them under cold running water. Finely chop the cabbage into short and narrow ribbons, cut the squash into slices. We put the resulting semblance of a salad in a saucepan and sprinkle with salt, 2 tablespoons are enough if you took both vegetables per kilogram. Along the way, boil water and pour 1 tablespoon of salt into it for the same volume of food, as well as one and a half tablespoons of sugar and vegetable oil.

Salting should last at least 3 hours, then we shift the cutting into pre-sterilized jars. When our brine boils, turn off the gas and pour a little 9% vinegar into the pan, as you see fit, and then fill the container with the workpiece, leaving about a centimeter to the edge. Pour water into a wide saucepan, heat it and put the jars in the already warm one, then bring to a boil and pasteurize for 10 minutes. It is better to close with hot, sterilized lids in boiling water.

Salted patissons with vegetables and fruits

The most common recipe that many housewives have is a multi-component pickle with cucumbers and tomatoes. Here we will start with the first option. For each liter jar you will need 450 grams of cucumbers (up to 10 centimeters long) and 150 squash, as well as 400 milliliters of water. Do not forget about spices with seasonings: several sprigs of dill and parsley, as well as 3 small leaves of horseradish, up to 4 cloves of garlic, 5 peas of allspice and 2 tablespoons of salt. Wash vegetables and herbs under running water, remove the stalks.

We put the filling to boil for 7-8 minutes, for which we dissolve the salt in the previously indicated amount of boiling water and throw horseradish leaves into it. We sterilize the jars over steam, after which we put garlic, herbs and peppercorns on their bottom. Then we lay cucumbers and squash in layers and pour boiled brine. Next, in each jar you need to splash 1 tablespoon of 9% vinegar. Close the container tightly with lids, and then turn it upside down. If the squash needs to be cooled quickly, then the cucumbers should be kept warm for a long time, and since there are more of the latter, we wrap the jars with a blanket, leaving at least a day to cool completely.

It turns out very tasty twist with apples for the winter, fruits give the pickle an original taste and aroma. We need half as many apples per 1 kilogram of squash, preferably sweet and medium-sized. Be sure to check all the fruits for wormholes and bruises, only whole fruits are needed, cut the rest and send to. Also prepare about 40 grams of greens (dill or parsley, you can in a complex, a couple of sprigs), 3 cloves of garlic and a pod of hot pepper. We wash the fruits well under running water and remove the stalks from them, and after rinsing the green sprigs, cut them in half.

We make a brine: for the weight of fruits indicated in the recipe, you need to take 1 liter of water and, heating it, add 60 grams of salt. At the same time, we sterilize the jars and put greens, garlic and pepper on the bottom. We cut the apples into 2 parts, removing the core, and cut the squash into quarters, all this is carefully laid in layers in a glass container. We fill our blanks with boiling brine, after which we add a tablespoon of 7% vinegar to each jar and roll it up.

And finally, we offer quick recipe complex, cucumbers and tomatoes (we take the quantity by eye, no more than 3 cucumbers, otherwise they will take up a lot of space). Wash the fruits and remove the stalks from them. We make a brine: put 40 grams of salt per liter of water, 50 grams of sugar, and after a five-minute boil, add a teaspoon of 9% vinegar. At the bottom of sterilized 3-liter jars we put a few peas of allspice, a couple of bay leaves, dill and parsley, a little citric acid, cinnamon and cloves (a pinch each). Then we put cucumbers, squash and tomatoes almost to the neck, put a few leaves of currant, cherry and oak. Pour boiling solution, put the jars in a pot of water, pasteurize for 25 minutes and twist.