Pickled squash with cucumbers for the winter: recipes for salting, pickling, salads

Squash with cucumbers for the winter, prepared by salting or pickling, is a delicious, bright and easy-to-prepare appetizer that is equally well suited both for a festive table and just for a quiet, family dinner. To make the squash and cucumbers crisp, and the marinade tasty and transparent, you need not only to carefully select the components, 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 salting squash with cucumbers for the winter, they can also be pickled and make various salads. Such pickles are simply irreplaceable in winter, when the lack of vegetables in the diet is especially felt.

How to pickle squash with cucumbers for the winter

Choosing vegetables for pickling for the winter should be done with great care, because the taste of the appetizer, as well as the duration of storage, directly depends on this. Tips for the selection and preparation of squash for conservation:

• it is better to take medium-sized squash - they can be pickled whole;
• you do not need to remove the peel from vegetables before cooking, but you need to thoroughly clean it with a soft brush;
• the stalk should be removed, taking care that the circle at the cut site does not exceed two centimeters;
• overgrown fruits should not be pickled or salted - they are too hard and are only suitable for making salads;
• since the squash has a dense pulp structure, they are blanched for 7-8 minutes before conservation;
• cucumbers, before pickling, must be soaked in cold water for at least 3 hours.

The classic recipe for pickled cucumbers with squash

The classic recipe for cucumbers with squash for the winter is simple, quick and does not differ from any other winter preparation. You can store preservation all winter right in the apartment, for example, in the closet or kitchen cabinet.

You will need:

• 1 kg of 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 of salt, the same amount of sugar;
• 30 ml of vinegar essence;

Winter harvesting of cucumbers and squash

Cooking method:

1. Before pickling, the vegetables should be washed, the tails should be cut off.
2. Divide equally, spread the spices to the bottom of the jars.
3. Trying to stack 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 pour each jar to the top, leaving for 15 minutes.
5. When the contents of the cans are warmed up, drain the water back into the saucepan and, after boiling it again, add the vinegar essence.
6. Without waiting for the marinade to cool, fill the jars and seal them with lids.

After the blanks have cooled down at room temperature, put them in the pantry or cellar.

Salting squash with cucumbers in 3-liter jars

Canned cucumbers with squash for the winter by the salting method will turn out to be tasty and crispy. The components below are for one three liter can.

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 garlic cloves
• 3 bay leaves;
• 60 g salt;
• 75 g sugar;
• 4 peas of black (or white) pepper, the same amount of allspice.

Preservation of cucumbers with squash in 3-liter jars

Cooking method:

1. Wash and prepare food. Put a pot of clean water on the fire.
2. Distribute the spices in the jars, then fill them with cucumbers to the level of the hangers, put the squash on top as tightly as possible.
3. Pour boiling water over 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, granulated sugar, stir, and then pour the vegetables with the ready-made brine.
5. Fix the covers, turn over and wrap with a blanket.

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

Squash marinated for the winter with cucumbers and garlic

The recipe for harvesting cucumbers with squash and garlic will allow you to get a spicy, aromatic snack. In terms of complexity, the process does not differ from the traditional pickling of cucumbers.

You will need (for one can):

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

Harvesting cucumbers with squash and garlic

Cooking method:

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

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

Pickled cucumbers with squash without sterilization

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

You will need:

• 500 g of small cucumbers;
• 500 g of squash (5-7 cm in diameter);
• 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 stalks. Soak cucumbers, blanch the squash.
2. Ignite (or steam sterilize) liter jars in the oven.
3. Spread, tamping well, vegetables. Then add boiling water, cover with a clean towel and let the vegetables stand for 12-15 minutes to warm up well.
4. Drain off the water using the perforated lid and bring it back to the boil. Add salt and sugar and, stirring continuously, wait until they are completely dissolved. Then turn off the heat and add vinegar. Pour the finished marinade into jars.
5. Cover with sterilized lids, fix.

Marinating squash with cucumbers and herbs

Greens will give a unique aroma and saturate the snack with vitamins, so you should not regret it.It is important to rinse the leaves well, sort out and discard the spoiled ones.

You will need:

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

Preservation of cucumbers, squash, peppers and herbs

Cooking method:

1. Wash the greens and put 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 it to ice water until it cools completely. This will keep the pulp firm and firm.
3. Arrange the ingredients (spices and vegetables) in the 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 being prepared, heat the water to 70 ° C in a separate saucepan.
5. Pour 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 fix the lids on the jars.

Spicy pickled cucumbers with squash in jars with hot peppers

The recipe for squash, canned with cucumbers and hot chili peppers, will allow you to get an excellent savory snack. And if you add apple cider instead of ordinary vinegar, pickled vegetables will acquire a unique fruity aroma.

You will need (per liter jar):

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

Pickled cucumbers with squash and hot peppers

Cooking method:

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

You can taste such a savory snack in a month.

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

Cucumber, squash and carrot salad

Cooking method:

1. Grate all the ingredients, except the onion, for cooking Korean-style carrots, put in a saucepan.
2. Cut the onion into half rings and also send to the pan.
3. Add the rest of the salad ingredients, stir and leave to marinate for 2 hours.
4. After this time, put the salad in half-liter jars and sterilize in boiling water for 20 minutes.
5. Take the blanks out of the water and roll them up.

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

How to salt squash with cucumbers, currant leaves and cherries

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

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

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

Pickled cucumbers with squash

Cooking method:

1. Wash the vegetables, remove the stalks.
2. Arrange fruit leaves, dill and pepper.
3. Top, tamping tightly, lay cucumbers and squash.
4. Pour boiling water over, leave for 3 minutes, drain, and refill with boiling water for 7 minutes.
5. Reheat the vegetables, drain the water into the pan, add salt and sugar, and pour the final brine into the jars for the last time.
6. Fix the lids, wrap them up and, after cooling completely, put them in the cellar.

Salted squash, harvested 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 the winter of pickled cucumbers with squash and basil

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

You will need:

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

For the marinade (for 1 liter of water):

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

Canned squash with cucumbers

Cooking method:

1. Arrange the prepared vegetables in jars, after placing several sprigs of basil and coriander on the bottom.
2. Pour boiling water over for 10 minutes, drain. Fill immediately with boiling water again 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 are hot, pour the marinade and roll up the blank.

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

Recipe for salting squash with cucumbers and spices

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

You will need (per liter jar):

• 400 g of squash;
• 400 g of 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.

Patissons with cucumbers and spices

Cooking method:

1. Wash and prepare cucumbers and squash for canning, bake the jars in the oven at 150 degrees.
2. Arrange the spices in the prepared containers, 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, they can also be used for conservation by cutting into several pieces.

Storage rules

Pickled vegetables are 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 sources of heat nearby (for example, pipes with hot water).

In a dry ventilated cellar or basement, conservation lasts longer and can stand without deterioration for 2 years.

An important point in the shelf life of pickled vegetables is the complete tightness and sterility of the cans. It is the failure to comply with this rule that leads to the fact that the lids are torn off from the blanks, the marinade turns dark or sour.

Conclusion

Squash with cucumbers for the winter, prepared according to any recipe, will become a table decoration, because they have such an unusual shape and unusual taste. Accurately adhering to the technology of pickling or salting, as well as observing the storage rules, you can feast on crispy vegetables throughout the year. After all, how nice it is to crunch in the winter with hateful potatoes or pasta, spicy pickled cucumber or spicy, piquant squash.

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