What can be done from Patissons for the winter? Caviar, delicious salads, snacks, Patissona dishes for the winter: simple recipe

Patissons always spoil summer residents with a plentiful harvest. And it's just wonderful. After all, from the squash you can prepare many delicious and healthy dishes that diversify your winter menu/

Important: Patisson reaches his maturity on the third day after the formation of the fetus. The maximum permissible maturity occurs on the seventh day. Older fruits are not consumed

Patisson caviar for the winter

• fresh young patissons (maturity 3-4 days)-3.6 kg
• black pepper - 5 g
• sugar - 20 g
• salt - 35 g. Be careful: iodized salt for conservation is not used!
• vinegar (9%) - 67 g
• garlic - 30 g
• fragrant pepper - 5 g
• drinking water - 53 g
• greens (dill, parsley) - 15 g
• onions - 250 g
• sunflower oil refined - 220 g

How to cook:

1. Wash the squash, let the water drain, cut the stalks, cut with slides (thickness 1-1.5 cm)
2. Fry vegetable plates in a pan in oil (in an amount of 120 g) until soft. Leave to cool
3. Cut the peeled onions and fry in oil (100 g). Make sure that the onion does not burn!
4. Chop the greens
5. Pierce the peeled slices of garlic in a mortar with salt (about 1 tsp)
6. The fried squash and onions cooled to room temperature and problem on the onion (chop with the help of a meat grinder)
7. Add garlic, vinegar, salt and sugar, pepper, greens, water to the caviar; Mix thoroughly
8. The resulting canned food is packaged in prepared cylinders. Be sure to cover with sterile lids (without rolling!)
9. Place the cylinders with caviar in a container of water. Do not forget to put the grille, kitchen towel or silicone rug on the bottom of the container. Water should cover the cylinders "over the shoulders". Bring water to a boil and sterilize

• block 0.5 l - 75 minutes
• block 1 l - 90 minutes

10. After sterilization, the cylinder should be rolled out immediately

Caviar from zucchini and squash

• fresh young zucchini and squash with underdeveloped seeds - 4.5 kg. The ratio of the number of zucchini and squash arbitrary
• normal stone salt - 25 g
• vinegar (9%) - 25 g
• garlic - 25 g
• refined vegetable oil - 180 g
• black pepper - 5 g
• sugar - 25 g
• water - 20 g
• greens (dill and parsley) - 15 g
• onions - 350 g

How to cook:

1. Wash the zucchini and squash, let the water drain, cut the stalks and cut with slides with a thickness of 10-15 mm. Put the vegetable plates in a cauldron or thick -walled pan and boil them up to 1/2 of the original volume. Do not forget to constantly mix vegetables
2. Cut the peeled onions and fry in oil. Make sure that the onion does not burn!
3. Chop the greens
4. Pierce the peeled slices of garlic in a mortar with salt (about 1 tsp)
5. Add caramelized onions with butter, water, ground black pepper, chopped greens, sugar, salt, crushed garlic, vinegar to the packed mass of squirrels and zucchini. Mix gently. If desired, break the mixture with a submersible blender
6. Pack caviar into prepared cylinders, cover with lids (without rolling up!)
7. Place the cylinders with caviar in a container of water. Do not forget to put the grille, kitchen towel or silicone rug on the bottom of the container. Water should cover the cylinders "over the shoulders". Bring water to a boil and sterilize

• block 0.5 l - 75 minutes
• block 1 l - 90 minutes

8. After sterilization, the cylinders should be rolled out immediately

Patissons with zucchini for the winter recipes

Canning vegetables should be fresh, healthy, dense, with underdeveloped seeds

For a 1 liter cylinder

• zucchini and squirrels - 600 g
• fragrant pepper with peas-3-4 pcs.
• dill-14-20 g
• garlic-6-8 teeth
• gorky green/red pepper - 0.5 pcs.

Pouring:

• vinegar (9%) - 28 g
• normal stone salt –30-35 g
• water-400-420 g

For a 3 l cylinder

• zucchini and patissons - 1800 g
• dill-40-60 g
• gorky green/red pepper-1-2 pcs.
• garlic-18-20 teeth
• fragrant pepper - 10 pcs.

Pouring:

• vinegar (9%) - 80 g
• normal stone salt –90-100 g
• water-1100-1150 g

How to cook:

1. Put the greens and spices to the bottom of the prepared glass containers, and on top - tightly - carefully washed, peeled from stalks, zucchini and squash
2. Prepare the fill. To do this, bring the water to a boil, add salt, boil for 1 minute, add vinegar, let boil and immediately pour the cylinders with boiling filling. The flood level should be lower than the neck

• 1.5 cm for a 1-liter cylinder
• 5-6 cm for a 3-liter cylinder

Raize the balloon with lids

3. Place the cylinders with conservation in a container of water. Do not forget to put the grille, kitchen towel or silicone rug on the bottom of the container. Water should cover the cylinders "over the shoulders". Bring the water to stormy boiling and sterilize

• block 1 l - 12 minutes
• block 3 l - 15 minutes

4. After sterilization, the cylinders should be rolled out immediately

Such conservation is used as a side dish for meat and fish dishes, as well as for the preparation of salads, vinaigretches, etc.

Patisson appetizers for the winter: recipes

Patissons stuffed with rice - a hearty and tasty snack that diversifies your menu

• fresh young squash with underdeveloped seeds - 1 kg
• rice (cereal) - 140 g
• sugar-40-50 g
• normal stone salt - 25 g
• fresh tomatoes are small - 2 pcs.
• ripe tomatoes - 600 g
• vinegar - 25 g
• fragrant pepper with peas - 0.5 g
• drinking water - 100 ml
• parsley - 10 g
• lavka leaf - 2 pcs.
• onions - 200 g
• refined vegetable oil - 100 g

How to cook:

1. Wash the squash, let the water drain, cut the stalks, carefully clean the core. Salt the prepared vegetables (10 g of salt per 1 kg of Patisson)

2. Chop the greens
3. Pour the tomatoes with boiling water and remove the skin from them, chop finely
4. Cut the peeled onions and fry in oil. Make sure that the onion does not burn!
5. Rice rice with running water, pour in a pan with onions, fry, add chopped tomatoes and also fry
6. Boil 100 ml of water and add to the rice and vegetables. Salt and pepper to your taste. Add chopped greens. Cook on a quiet heat until the liquid is completely evaporated
7. Hot rice blur prepared squirrels and lay in a convenient container
8. Prepare the sauce in a separate pan

• grind the tomatoes, after cleaning them from the skin
• tomato puree bring to a boil and boil on a soft fire for 15 minutes
• add salt, sugar, vinegar and spices; Boil another 10 minutes.

9. Pour tomato sauce into a pot with squash and boil for 20 minutes. With a spoon, extremely carefully, remove the patusswalls from the pan. Place immediately in prepared cylinders and pour boiling tomato sauce. Cover the cylinders with lids
10. Place the cylinders with conservation in a container with hot water. If you set the cylinders in cold water, they can crack due to a sharp temperature difference. Do not forget to put the grille, kitchen towel or silicone rug on the bottom of the container. Water should cover the cylinders "over the shoulders". Bring the water to stormy boiling and sterilize

• block 0.5 l - 70 minutes
• block 1 l - 80 minutes

Important: the container during sterilization should be covered with a lid!

11. After sterilization, immediately roll up the cylinders

Patisson dishes for the winter

Another wonderful dish that is a storehouse of vitamins is patissons stuffed with vegetables

• patissons fresh with underdeveloped seeds - 1 kg
• refined vegetable oil - 150 g
• onions - 200 g
• parsley - 10 g
• carrots - 300 g
• pasternak - 30 g
• ripe tomatoes - 700 g
• normal stone salt - 25 g
• vinegar (9%)-15-16 g
• sugar - 40 g
• fragrant pepper with peas - 0.5 g

How to cook:

1. Wash the squash, let the water drain, cut the stalks, carefully clean the core. Salt the prepared vegetables (10 g of salt per 1 kg of Patisson)
2. Chop the greens
3. Cut the peeled onions and fry in oil (100 g). Make sure that the onion does not burn!
4. Cut the peeled carrots and parsnips with thin and long noodles. Will accelerate the cutting process to use a special grater

6. Wag vegetable noodles until half -cooked with a small amount of vegetable oil (50 g). Add chopped greens and mix thoroughly
7. Prepare the sauce in a separate pan

• grind the tomatoes, after cleaning them from the skin
• tomato puree bring to a boil and boil on a soft fire for 15 minutes
• add salt (15 g), sugar, vinegar and spices; boil for another 10 minutes

8. Separately, buy vegetable oil from the calculation

• 1 tbsp. l. On a 0.5-liter cylinder
• 2 tbsp. l. 1-liter cylinder

Pour the cooled oil into jars

9. Patisson blanks tightly fill with a vegetable hot mixture. Flapped with oil can immediately be launched and pour with tomato filling

To lead the loss of oil, the cylinders fill the neck below the top

• 0.5-liter-2 cm
• 1-liter-2.5 cm

10. Place the cylinders with conservation in a container with hot water. If you set the cylinders in cold water, they can crack due to a sharp temperature difference. Do not forget to put the grille, kitchen towel or silicone rug on the bottom of the container. Water should cover the cylinders "over the shoulders". Bring the water to stormy boiling and sterilize

• block 0.5 l - 85 minutes
• block 1 l - 95 minutes

Important: the container during sterilization should be covered with a lid!

11. After sterilization, immediately roll up the cylinders

Assorted with squash for the winter: recipes

Thanks to a large number of fragrant pathissons, they have a very bright taste and piquant aroma

• fresh young squash with underdeveloped seeds - 1 kg
• sweet pepper (red/yellow)-1.3-1.5 kg
• onions - 650 g
• basil fresh - 6 branches
• clove (spice) - 6 pcs.
• lemon - 120 g
• lavka leaf - 6 pcs.
• gorky pepper - 2 pcs.

For filling (1 liter of water):

• sugar - 250 g
• normal stone salt - 50 g
• vinegar (9%) - 100 ml

How to cook:

1. Clean the peeled onions and lemon with zest (thick up to 5 mm)
2. Cut the squirrels and sweet pepper with arbitrary pieces. The main thing is that the cut is comfortable for food

3. Chop the bitter pepper finely
4. Place vegetables in the next sequence in prepared liter cylinders

• 2-4 branches of basil, cloves, lava leaf
• lemon (2 SLISS)
• several pieces of bitter pepper
• onions (arbitrary amount)
• sweet pepper (arbitrary amount)
• patissons (to the top)

3. Prepare the fill. To do this, bring the water to a boil, add salt, sugar, boil for 1 minute, add vinegar, let it boil and immediately pour the cylinders with boiling filling
4. Place the cylinders with conservation in a container of water. Do not forget to put the grille, kitchen towel or silicone rug on the bottom of the container. Water should cover the cylinders "over the shoulders". Bring the water to stormy boil and sterilize 12 minutes
5. After sterilization, the cylinders should be rolled out immediately

 Patissons for the winter: recipes. Delicious salads

• fresh young squash with underdeveloped seeds - 3 kg
• ripe tomatoes - 1 kg
• sweet pepper - 1 kg
• parsley --200 g
• sugar - 200 g
• normal stone salt - 80 g
• garlic - 70 g
• vinegar (9%) - 100 ml
• pepper black peas-10-12 pcs.
• pepper fragrant peas - 5 pcs.
• refined vegetable oil - 350 ml

 How to cook:

1. Cut the squirrels and sweet pepper with arbitrary pieces. The main thing is that the cut is comfortable for food
2. Prepare the sauce in a separate pan

• grind the tomatoes, after cleaning them from the skin
• tomato puree bring to a boil and boil on a soft fire for 15 minutes
• grind greens and garlic
• add salt, sugar, vinegar, spices, herbs, garlic to the sauce; Boil another 10 minutes.

3. Put the vegetable cut into a boiling tomato. Bring to a boil, cook to the softness of vegetables (45-60 minutes). The cooking time varies and depends on the degree of maturity of the Patissons and the size of the cut
4. Disable the finished salad with hot in prepared containers and clog

Patisson salad in Korean for the winter

• fresh young squash with underdeveloped seeds - 3 kg
• greens (cins or parsley) - to taste
• carrots - 500 g
• sweet pepper-500-700 g
• sugar - 200 g
• normal stone salt - 50 g
• garlic - 70 g
• vinegar (9%) - 200 ml
• pepper black peas-10-12 pcs.
• pepper fragrant peas - 5 pcs.
• refined vegetable oil - 350 ml

How to cook:

1. Cut the peeled carrots and squash with thin and long noodles. Will accelerate the cutting process to use a special grater
2. Cut the onions into thin half rings
3. Cut the pepper into strips or half rings. The main condition is the most subtle
4. Mix all vegetables. Add oil, vinegar, greens, spices, sugar, salt, crushed garlic to the vegetable mixture. Mix again thoroughly. Let the mixture brew for 3 hours
5. Lay the salad into prepared cylinders. Cover the cylinders with lids
6. Place the cylinders with conservation in a container with hot water. If you set the cylinders in cold water, they can crack due to a sharp temperature difference. Do not forget to put the grille, kitchen towel or silicone rug on the bottom of the container. Water should cover the cylinders "over the shoulders". Bring the water to stormy boiling and sterilize

• block 0.5 l - 15 minutes
• block 1 l - 20 minutes

Important: the container during sterilization should be covered with a lid!

7. After sterilization, immediately roll up the cylinders. Do not wrap the container with conservation! Long cooling will make the vegetables soft!

Salad for the winter from squash with tomatoes: recipes

An interesting option for conservation for the winter

• fresh young squash with underdeveloped seeds
• tomati-Cherry or small tomatoes-winters
• drinking water
• vegetable oil refined - 1 tbsp. l. in every liter cylinder
• black pepper with peas - 4 pcs. in every liter cylinder
• normal stone salt - 25 g per 1 liter of water
• vinegar (9%) - 250 ml per 1 liter of water
• sugar - 50 g per 1 liter of water
• gelatin is fast -soluble - 30 g

How to cook:

1. Pure vegetables and spices decompose into prepared containers
2. Prepare gelatin, focusing on the recommendations of the manufacturer
3. Prepare the fill. To do this, bring the water to a boil, add salt, sugar, boil 1 minute. Add the swollen gelatin to the hot fill, and then vinegar. Pour the cylinders immediately

The flood level should be lower than the neck

• 1.5 cm for a 1-liter cylinder
• 5-6 cm for a 3-liter cylinder

Raize the balloon with lids

4. Place the cylinders with conservation in a container of water. Do not forget to put the grille, kitchen towel or silicone rug on the bottom of the container. Water should cover the cylinders "over the shoulders". Bring the water to stormy boiling and sterilize

• block 1 l - 12 minutes
• block 3 l - 15 minutes

4. After sterilization, the cylinders should be rolled out immediately

Patissons for the winter "lick your fingers"

 Easy and quick recipe for vegetable workpiece

• fresh young squash with underdeveloped seeds
• tomato juice or tomato puree from fresh ripe tomatoes
• normal stone salt - 25 g per 1 liter of juice/puree
• sugar - 50 g per 1 liter of juice/puree
• garlic - 2 teeth per 1 liter of juice
• clove (spices) - 1 pc. 1 liter of juice/puree
• black pepper with peas - 3 pcs. 1 liter of juice/puree

How to cook:

1. Put the squirrels into a prepared container
2. Pour vegetables with boiling water, leave for 20 minutes
3. Prepare the tomato fill:

• grind the tomatoes, after cleaning them from the skin
• tomato puree bring to a boil and boil on a soft fire for 15 minutes
• grind the garlic
• add salt, sugar, spices, garlic to the sauce; Boil another 10 minutes.

Important: the number of taste additives changes in proportion to the amount of tomato juice/puree

4. Drain the water and pour the squash with tomato filling

Fill the cylinders below the top of the neck

• 0.5-liter-2 cm
• 1-liter-2.5 cm

5. Place the cylinders with conservation in a container with hot water. If you set the cylinders in cold water, they can crack due to a sharp temperature difference. Do not forget to put the grille, kitchen towel or silicone rug on the bottom of the container. Water should cover the cylinders "over the shoulders". Bring the water to stormy boiling and sterilize

• block 0.5 l - 85 minutes
• block 1 l - 95 minutes

Important: the pan during sterilization should be covered with a lid!

6. After sterilization, immediately roll up the cylinders

Assorted cucumbers, tomato and squash. Pikuli

The number of vegetables is arbitrary. Vegetables can be arranged at their discretion

• cauliflower
• carrot
• fresh young squash with underdeveloped seeds
• onions (ideal-onions with small bulbs)
• garlic - 2 cloves in each liter cylinder
• sweet pepper
• apples of acidic varieties - 1 slice (1/8) in each liter cylinder
• cucumbers are cornshons
• tomati-Cherry or small tomatoes-winters

Filling (per 1 liter of water)

• sugar - 65 g
• normal stone salt –200 g
• vinegar (9%) - 100 g
• lavka leaf - 3 pcs.
• carnation (spices)-3-4 pcs.
• black pepper with peas-7-8 pcs.
• cordomon-2-3 pcs.

How to cook:

1. Preparation of vegetables

• wash and clean
• disassemble the cabbage for inflorescences
• cut the carrots with slices (thickness 5 mm)
• leave the Patissons up to 5 cm in diameter. The rest - cut into pieces comfortable for food
• leave a whole onion. Cut large bulbs in half rings
• pepper cut - arbitrary

2. Disable vegetables in relatively equal quantities into a prepared container
3. Prepare the fill. To do this, bring the water to a boil, add salt, sugar, boil for 1 minute, add vinegar, let it boil and immediately pour the cylinders with boiling filling

The flood level should be lower than the neck. Raize the balloon with lids

4. Place the cylinders with conservation in a container of water. Do not forget to put the grille, kitchen towel or silicone rug on the bottom of the container. Water should cover the cylinders "over the shoulders". Bring the water to stormy boiling and sterilize

• block 1 l - 35 minutes
• block 3 l - 40 minutes

4. After sterilization, the cylinders should be rolled out immediately

Video: pickled mini squeaks | Home canning