Preparations for the winter. Assorted vegetables with squash

Squash is pickled for the winter, whole or cut into pieces, often together with other vegetables. Decorative pumpkins look very attractive in a jar of assorted vegetables. Such snacks can decorate even a holiday table. At the same time, squash is not capricious and, if cooked correctly, will not spoil until the next season, even if stored at room temperature.

About the beneficial properties of squash

Before asking the question: “How to pickle squash for the winter?”, you need to understand their necessity in general. Its unusually beautiful outline and distant association with UFOs bring this vegetable to the first stages of popularity in cooking, and especially in canning. But it is not only attractive on the outside, its beneficial properties are no worse than its external beauty. The presence of beneficial microelements improves human vision and liver function. Dietary fiber helps get rid of excess cholesterol. The abundance of fiber normalizes intestinal function and prevents various failures. Squash seeds fight excess salts in the body and relieve gout.

The pleasantly yellow vegetable contains vitamins – A, B, C, PP, minerals – iron, potassium, magnesium, sodium. All these beneficial substances are contained for a short time. 12 days after flowering, squash loses its benefits and is no longer suitable for human consumption. Such fruits are considered overripe and sent for animal feed.

The vegetable in question is recommended to be consumed with meat. The most suitable protein products are pickled squash, the recipe for which will give a detailed description of how to make a tasty addition to meat dishes. This tandem is useful for people with problematic gallbladder, liver, and stomach ulcers. For those on a diet, squash is a necessary element in the diet, because it fights toxins and obesity.

In cooking, squash can be salted, pickled, preserved for the winter, made into jam and added to salads. For provisions, you need to take only young vegetables with thin peels. They will be ready in a month, no matter how the preservation is stored, under a nylon lid or under a tin lid. Without waiting for winter, you can uncork a jar of pickles and enjoy the result.

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Whole marinated squash

You can get the sour-salty taste of the food if you follow the step-by-step recipe with pictures of pickling squash. You will need 1 kg of squash, which will take 1 liter of water to prepare the brine.


  1. Blanch the washed young squash for 5 minutes. To get crispy pickled squash after blanching, you need to cool them in cold water, also for about 5 minutes.

  2. Place spices on the bottom of an enamel pan. This can be parsley and dill, about 2 sprigs each. Add mint and two cloves of peeled garlic to taste. Boil the brine, which will contain up to 2.5 tbsp of salt. spoons, bay leaf, about 8 black peppercorns.

  3. Boil for 5 minutes, pour in 4 tbsp. spoons of vinegar and place the squash in the brine. Turn off the heat, cover with a lid and set aside for 3 days to saturate.

  4. The squash is ready.

Pickled squash should be stored in the refrigerator to prevent it from turning sour.

Harvesting methods

You can saturate your body with the beneficial components present in pumpkin even in winter. Housewives have their own culinary recipes, according to which they make preparations for long-term storage. Most vitamins and microelements remain in dried squash. The washed young fruits need to be washed, the stalk removed, cut into rings up to 3 centimeters thick, which are laid out on a baking sheet and left in the sun.

The temperature in the cabinet is set at 50 degrees. Slices of fruit are stored in a bag treated with a salt solution.

Vegetables are prepared for the winter in other ways:

  • freeze;
  • salt;
  • canned;
  • pickled.

Close the squash in jars, in the form of salads, along with peppers and tomatoes, garlic and dill. The fruits make delicious jam, aromatic compote with the addition of cherry plum, and nutritious caviar.

Freezing for the winter

You can prepare squash, which will be stored until next summer, without rolling it into jars, without boiling it, or pouring it with a salty solution. Processing the fruit does not take much time, and the useful components remain.

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

Spicy pickled

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

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. For this you need the following ingredients:

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

Vegetables should be washed well, immersed in boiling water for 5 minutes and placed in water with ice. Large fruits must be cut into pieces.

To get the marinade, take:

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

These ingredients are placed in one liter of water: cinnamon, cloves, several peas of hot and allspice, parsley root, a clove of garlic, roots and chopped herbs, vinegar is poured in. The marinade must be brought to a boil and removed from the stove.

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

For preparations for the winter, unripe squash is taken that has been in the refrigerator for no longer than 5 days. Ripe fruits are only suitable for caviar. Squash stores well and does not lose its taste and nutrients if you marinate it 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 cloves;
  • vinegar - 3 teaspoons.

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The squash should be cleared of soil, washed with running water, the stalks cut off and placed in boiling water, where it should be blanched for about 5 minutes.

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

In addition to drying, freezing and pickling, there are other ways to prepare pumpkin fruits for the winter. Canned squash serves as an excellent snack and decorates a holiday table. They can be prepared without sterilization using the following ingredients:

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

The squash should be washed, stemmed, and blanched for up to 5 minutes. You need to put herbs, spices and horseradish at the bottom of a sterilized jar, put fruits on top, add salt and sugar, pour vinegar and boiling water. The containers are rolled up and, after cooling, placed in the pantry, or even better, in the cellar or basement.

Pickled with cucumbers

A juicy and aromatic appetizer for fish and meat dishes can be made from plate pumpkin within a week. Fresh herbs are used as the main ingredients for squash. Vegetables are fermented warm and stored in the refrigerator for about a year. A large amount of spices gives it a spicy and pungent taste. Based on the recipe, you need to take:

  • squash - 200 grams;
  • cucumbers – 0.5 kilograms;
  • greenery;
  • garlic;
  • hot pepper - pod.

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

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

The ingredients placed 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 into containers.

Winter preparations are made by combining different vegetables - tomatoes, cabbage, zucchini, eggplant - this creates original and tasty snacks. One of the most memorable assortments is prepared 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 - glass.

Small vegetables need to be washed well, the stems of tomatoes and pumpkins should be trimmed, and the tails of greens should be removed. Place cucumbers, squash and tomatoes in sterilized liter jars in layers and pour boiling water over them for a few minutes.

After pouring it out, the containers with vegetables must be filled with boiled marinade and put on fire for 15 minutes to sterilize. After rolling the lids, wrap the jars until they cool completely. Store the assortment in a cellar or basement.

To prepare for the winter, providing the body with vitamins, not only young squash is used, but also ripe 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.

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Tomatoes are made into puree. If possible, take red and yellow sweet peppers, take out the seeds and stalk, and chop the vegetable into strips. Peel the squash from the surface, divide it into 2 halves and cut into cubes; they need, like peppers, 1.5 kilograms.

Tomato puree is placed in an enamel pan. After boiling, add vegetables, salt and sugar, dried basil or rosemary, and add sunflower oil. The lecho is cooked for 20 minutes, then vinegar is added. It is stored 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 have cooled down.

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 using:

  • chopped garlic - 5 cloves;
  • 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 the dressing for 3 hours. After this, the salad is transferred to jars and sterilized for 20 minutes. Once you've tasted the appetizer, you'll be licking your fingers.

Any housewife can prepare an appetizer from a plate pumpkin that will be 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 - a bunch;
  • hot pepper - pod;
  • garlic - 4 cloves.

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

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

Vegetables from the pumpkin family taste best when marinated. Cooks 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 placed at the bottom. To prepare the marinade, pour water and vinegar into a saucepan, add sugar and salt. Jars with vegetables are filled with hot solution. It turns out quickly and very tasty.

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 snack is poured into jars and sterilized for about 20 minutes.
  6. Roll up the lids and wrap in a towel.

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

Marinated squash pieces

If you have too ripe and hard vegetables on hand, pickled squash in pieces for the winter will come in handy. To do this you will need 4 pieces of large squash and one carrot.


  1. Grind the squash into pieces.

  2. Peel the carrots and cut into rings.

  3. Place the spices in a jar: 3 peeled cloves of garlic, 8 cloves, dill, horseradish leaves. Place vegetables on top of them.

  4. Boil regular tap water and pour it over the components in the jar. Cover loosely with a lid and let sit for 15-20 minutes.

  5. Transfer the saturated water to a saucepan and add 2 tbsp. spoons of sugar with 4 tbsp. spoons of salt Boil it all.
  6. Pour in vinegar at the rate of 1 tbsp. spoon per one-liter container. Pour boiling brine on top. Roll up the jars, wrap them and wait to cool.

Marinated squash in spicy sauce

For cooking you will need approximately 300 grams of squash, which will be immersed in a 0.5 liter jar. Among the ingredients there will also be red pepper, the amount of which can be adjusted according to your preferences. The recipe uses apple cider vinegar.

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  1. Wash and prepare the ingredients, which, in addition to vegetables, will include approximately 50 ml of apple cider vinegar, 5 grams of hot pepper, a clove of garlic, a teaspoon of salt.

  2. Place the specified spices plus an umbrella of dill, currant leaves and horseradish in a sterilized jar. Send the cut hot peppers there too.

  3. Add salt.

  4. Chop the squash and place them in a spice jar. Then pour in boiling water.

  5. Pour vinegar (9%) on top.

  6. Send for sterilization, covering with a lid. This procedure can be carried out in the oven at a temperature of 120 degrees for 20 minutes.
  7. Remove and screw on the lid. The spicy appetizer is ready.

How to store it correctly

Not all housewives know how to prepare vegetable dishes and how healthy they are; not everyone knows which fruit is suitable for preparing for the winter, or how to bake it in the oven. The delicate skin of young squash does not need to be peeled; Mature fruits have a hard rind that needs to be cut off. An overripe vegetable is used as a pot for meat, mushrooms, and as a decorative decoration.

Squash with a diameter of about 4 centimeters are suitable for preparing dishes; those with a larger size are also suitable for stuffing.

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The vegetable is washed, dried, and the stalk is removed. To fry, cut it in half and separate the slices. Whole squash is marinated and stuffed. For canning, they are first blanched and then cooled in ice water.

Young fruits that have a thin peel 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 rot as bacteria enter through the crack.

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

Canned and pickled squash, rolled into sterile jars, can be eaten for 12 months.

Marinated squash with cucumbers

Combining squash with cucumbers is a great idea. The food is not only aesthetically beautiful, but also tasty. Marinated squash with cucumbers have a sweet taste and are stored for a long time under a tin lid. The recipe will require 1 kg of squash and 1 kg of cucumbers. These ingredients will fit in a 3 liter jar. It all depends on the size of the vegetables.


  1. Prepare vegetables: wash, remove unnecessary greens, stems and dry.

  2. Sterilize the jar and place spices at the bottom, including 6 cloves of medium-sized garlic, about 3 bay leaves, 6 allspice peas, parsley, dill, currant and cherry leaves.

  3. Place squash and cucumbers on top of the spices.
  4. Cook the marinade, consisting of 2 tbsp. spoons of sugar and 1.5 tbsp. tablespoons of salt dissolved in one liter of water. Boil and add 0.5 teaspoon of vinegar essence. Fill the jars with the mixture.

  5. Send for sterilization lasting 10 minutes.
  6. Twist, turn over, wrap. After cooling, turn over and store in a cool room.

How to select and prepare cucumbers and squash

To get a tasty dish, you should pay attention to the selection and preparation of vegetables. To do this, it is recommended to consider the following rules:

  • squash should be medium-sized - such fruits can be used in their entirety;
  • The fruits are not peeled before cooking;
  • the stalk should be removed - the circle in the cut area should not be more than 2 centimeters;
  • You should not use overgrown fruits for harvesting - they have too hard a consistency;
  • The squash is characterized by a dense texture, so it is recommended to boil it for several minutes;
  • Before preparing the dish, cucumbers should be immersed in cold water for 3 hours.

To ensure that the squash remains elastic after blanching and retains its bright color, immediately after boiling water they should be transferred to a container with ice.

Marinated squash with zucchini

To make pickled zucchini and squash for the winter you will need a 1.5 liter jar, which will use 0.5 kg of squash and 0.5 kg of zucchini. The main ingredients are diluted with two carrots and the same amount of sweet pepper is added. Don't skimp, add onions.


  1. Sterilize the jar, into which then place 2 dill umbrellas, 2 cherry leaves and 3 cloves of garlic.

  2. Cut the carrots into rings and cut the pepper into 4 parts, removing the core. Place the prepared ingredients in a jar with spices. Add one red pepper for added spice.

  3. There is no need to peel the zucchini, but you do need to cut it into rings.

  4. Wash the squash. If they are small, then leave them as is; large ones should be chopped. Place ingredients in a jar.

  5. For the marinade, take a saucepan and pour 1 liter of water into it. Mix 70 grams of salt with 3 tbsp. spoons of sugar and pour into water. Pour in 70 g of vinegar and add spices (5 peppercorns and a bay leaf). Boil and pour over vegetables.

  6. Cover marinated squash in jars for the winter with lids and place in a pan with water for sterilization. This procedure will last 30 minutes.

  7. Remove from the water and screw on the lids tightly. Turn over, wrap in warm cloth and set aside for a day. The next day, the provisions are ready to move into the pantry.

Marinated squash with tomatoes

Squash with tomatoes marinated for the winter are not very spicy and slightly sweet. To implement this recipe, we take a 3-liter jar, which we will fill with 1 kg of squash and 1 kg of tomatoes.


  1. Blanch the squash and put it in a jar.

  2. Wash the tomatoes and also attach them to the squash.

  3. Boil the marinade consisting of spices: allspice and black pepper 3 peas each, and bulk spices: salt, sugar, vinegar - 3 tbsp each. spoons. These components are diluted with 1.5 liters of water. Don't forget the bay leaf.

  4. Pickled squash for the winter without sterilization with tomatoes, so you shouldn’t put them in a pan with hot water. You just need to pour the hot marinade into the jars and immediately roll up the lids. Wrap in warm until cool.

To add some piquancy to the recipe, you can add a few chokeberries, which need to be kept in boiling water for about 10 minutes before adding to the jar.

By canning vegetables, we hope to get lightning-fast results, and not just results, but tasty and rich ones. Quick-cooking marinated squash recipes will help you cope with this task. In fact, it’s not difficult to quickly pickle pumpkin vegetables. Firstly, the squash must be cut into pieces. This way, the marinade can quickly saturate the vegetable. For greater reliability, it is advisable to boil the squash together with brine. And finally, never skip the blanching procedure. Bon appetit and delicious pickled squash to you!

Squash for the winter - salted, pickled and others

Squash can be prepared for the winter in a variety of ways: canned, pickled, made into a salad or assorted vegetables. We offer proven recipes for delicious preparations.

Squash for the winter - good recipes

Squash, or Plate pumpkin, is an annual herbaceous plant of the Cucurbitaceae family, a variety of pumpkin. Cultivated all over the world, the plant is unknown in the wild. The edible fruits of this plant are also called squash.

Canned squash with mint

For a liter jar:

  • 500 g squash,
  • 6g horseradish
  • 6 g celery,
  • 1 g mint,
  • 10 g dill,
  • 3 g parsley,
  • 1 g garlic,
  • 10-15 black peppercorns,
  • 1/4 red capsicum,
  • 1 bay leaf.


  • 500 ml water,
  • 1 teaspoon vinegar,
  • 1/2-1 teaspoon salt.


  1. Blanch the prepared squash in boiling water for 3-5 minutes.
  2. Cool by immersing in cold water for 5 minutes.
  3. After cooling, cut large squash into pieces. Prepare a filling from water, salt, vinegar. Place half of the herbs and spices on the bottom of the jar.
  4. Place the squash tightly.
  5. Place the other half of the herbs and spices on top.
  6. Sterilize: liter jars - 8-10 minutes, three-liter jars - 20-25 minutes.
  7. Roll up the jars and cool, placing them briefly in warm and then in cold water.

Pickled squash for the winter


  • for 1 liter of water – 100 ml of 3% vinegar,
  • 2-3 bay leaves,
  • 6-7 peas of allspice,
  • 6-7 clove buds,
  • 1 dessert spoon of sugar,
  • 1.5 tablespoons of salt.


  • Place fruits with a diameter of 4-5 cm with cut off stalks and tops into boiling salted water, cook for 3-5 minutes and drain in a colander or sieve.
  • Place dill, celery, tarragon, blackcurrant leaves in sterilized jars, place the squash in rows and pour over the hot marinade.
  • Cover the jars with sterilized lids and place them in a tank of hot water (temperature 60-70 °C) on a wooden circle or grid for sterilization.
  • As soon as the water in the tank begins to boil, remove the jars, immediately roll them up and leave them to cool, turning them upside down.
  • After a month, the squash acquires a pleasant smell and taste. Zucchini is canned in the same way, but they are cut into pieces.

Preparing the marinade:

  • Place sugar, salt and spices in an enamel pan with boiling water, boil for 3-4 minutes, pour in vinegar, let it boil and pour into jars with squash.

Assorted squash in marinade


  • 2.5 kg of cucumbers,
  • 2.4 kg tomatoes,
  • 1.2 kg squash.


for 10 liters of water - 200-300 ml of table vinegar, 50-60 g of sugar and salt, 3 g of cinnamon, 2 g of cloves, black and allspice, 4 g of bay leaf.

Prepare cucumbers and tomatoes.

Place squash with a diameter of up to 6 cm whole, cut larger ones into segments.

Place vegetables in jars in layers, pour boiling marinade over them and pasteurize at a temperature of 90 °C: liter jars - 15 minutes, two- and three-liter jars - 25-30 minutes.

Assorted squash and herbs in marinade


  • Cauliflower (soaked in cold salted water), small squash, cucumbers, tomatoes, chopped (large) carrots, sweet peppers cut into quarters (you can put a couple of apple quarters and 2-3 plums in each jar).


  • garlic, dill, horseradish roots, vinegar.


  • for 1 liter of water - 2 tablespoons of sugar, 2 level tablespoons of salt, a piece of nutmeg, 3-4 peas of black and allspice, 3-4 buds of cloves.


  1. Wash the vegetables cleanly and place them in prepared liter jars along with garlic, dill, and horseradish roots.
  2. Cook the filling (boil for a few minutes) and immediately pour into prepared jars with vegetables.
  3. Cover with sterilized tin lids and let stand for 10 minutes. Then pour the filling back into the pan and boil again.
  4. Add 1.5 tablespoons of 9% vinegar to each liter jar and immediately pour boiling pouring to the very top.
  5. Sterilize for 10 minutes (from the moment the water boils) and roll up immediately. Turn upside down and leave for a day.

Canned salted squash


for 1 liter of water – 2 tablespoons of salt.


  1. In sterile liter jars, put 2-3 cloves of garlic, 2-3 pinches of horseradish root shavings, dried dill and parsley, dry blackcurrant leaves, 2-3 bay leaves, 5 black peppercorns, 1 pinch of hop-suneli seasoning.
  2. Fill the jars with pieces of peeled young zucchini or squash, shake, add more vegetables and fill to the top with cold salted water.
  3. Cover the jars with saucers and leave in the kitchen for 2-3 days (until a thin film appears on the surface).
  4. After this, pour the brine into a saucepan, boil and pour into jars. Roll up with boiled lids, wrap in paper and a warm blanket. After a day, remove the jars to a cool place.
  5. Since zucchini shrinks in brine, to obtain 3 jars of the product, you should put a fourth one on the brine, so that before boiling the brine you have something to fill the container to the top.
  6. Such zucchini, and squash too, are a very tasty appetizer, an excellent side dish for meat, fish, or even simple potatoes.

Salted squash for the winter


  • 2 kg squash,
  • 90 g dill,
  • 30 g celery,
  • 15 g horseradish leaves,
  • 1-2 pods of hot pepper,
  • 3-5 cloves of garlic.


  • for 1 liter of water – 50-60 g of salt.

Wash squash with unripe seeds (about 7 cm in diameter) well and cut off the stalks.

Place about 1/3 of the spices on the bottom of the jar, then squash up to half the jar and again a layer of spices. Fill the jars with squash in this way to the top.

Place a layer of spices on top. Fill the jars with brine, cover with lids and keep at room temperature for 8-10 days.

Add brine so that it completely covers the squash, put the jars in a cool place.

For even more recipes for winter vegetable preparations, see here

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