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

But there are also certain differences.

Culinary recipe Salted squash for the winter

For example, it is not recommended to cover jars with warm things. On the contrary, they need to be cooled as quickly as possible, without exposing them to drafts. The secret is that when overheated, the squash becomes flabby and loses its taste.

For our readers, we have also prepared other interesting recipes for preparing preparations for the winter, such as pickling rows and pickling milk mushrooms.

How to salt squash for the winter

Autumn is the season for vegetable preparations. A recipe is presented for preparing a wonderful appetizer in the form of salted squash.

Ingredients:

  • squash – 2 kg;
  • garlic – 7 – cloves;
  • green dill - a bunch;
  • currant leaf – 3 – 5 pcs;
  • horseradish foliage – 1 – 2 pcs;
  • salt – 3 tablespoons;
  • water – 1.5 liters.
  1. Vegetables are washed, not too large ones are left whole, large ones are cut into suitable pieces.
  2. Garlic, currant leaves, dill and chopped horseradish leaves are placed on the bottom of pre-prepared glass jars.
  3. The squash is sent into the container, and the packing is done rather tightly.
  4. We boil water, dilute salt in it, and pour boiling water into the container.
  5. Cover the jars with lids and leave for three days to salt.
  6. After the appointed time, the brine is drained, brought to a boil again, and poured into jars.
  7. Now the containers can be closed for long-term storage with metal lids.

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

How to salt squash in jars for the winter

Another simple way to prepare squash for the winter season.

Ingredients:

  • squash – 2 kg;
  • garlic – 5 cloves;
  • dill, celery - several branches each;
  • horseradish leaf - one;
  • salt – 50 g;
  • water – 1 liter.
  1. We sort out the vegetables, cut off the stems from the fruits, and 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 into a three-liter glass container, fill it halfway with squash, and go back to the spices, using half of the rest.
  5. Place the vegetables up to the neck, add the remaining seasonings.
  6. At this time, boil water and dissolve salt in it. Fill the jars with vegetables with the resulting brine and cover them.
  7. In this form, the jar should be kept at room temperature for at least a week.

From our articles you can also gain theoretical knowledge on how to pickle spicy or sweet peppers, as well as prepare salted cauliflower.

Recipe for pickling squash - assorted root vegetables

Using this method, squash is stuffed with various root vegetables.

Ingredients:

  • squash
  • carrots, celery, parsnips - in equal quantities;
  • onions – 2 – 3 heads;
  • water – 1 liter;
  • salt – 60 g;
  • vegetable oil – 100 g;
  • granulated sugar – 50 gr.
  1. Pattisons that are not very large in size are sorted out, washed with a soft brush, cut into two parts, from which the seeds are removed.
  2. Root vegetables are washed, peeled, finely chopped, and chopped onion is added to them. The whole mass is mixed, salted, and sautéed in a frying pan. Vegetable halves are stuffed with it.
  3. Next, we connect the squash halves and put them in a glass container.
  4. At the same time, pickle is prepared - granulated sugar and salt are added to the water and brought to a boil. The jar is filled with it.

The container is closed and placed in a cold place.

Instant salted squash or zucchini with apples

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

Ingredients:

  • squash;
  • apples;
  • currant, cherry, lemongrass leaves - 5 pieces per jar;
  • water – 1 liter;
  • salt – 15 g;
  • sugar (if desired, replaced with honey) – 30 g;
  • rye flour – 10 gr.
  1. Vegetables and fruits are selected of the same small size and washed. Placed in a barrel or glass container.
  2. Pre-washed berry leaves are added.
  3. The mixture is filled to the top with the prepared brine.

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

Salted squash

It’s great to prepare an appetizer this way that you won’t be embarrassed to serve.

Ingredients:

  • squash - 1.8 kg;
  • dill – 90 gr;
  • celery – 30 gr;
  • horseradish leaf – 15 g;
  • garlic – 3 – 5 cloves;
  • bitter red pepper – 1 – 2 pieces;
  • water – 1 liter;
  • salt – 50 – 60 gr.
  1. We select undamaged squash and wash it.
  2. Place one at a time with all the spices in a pre-prepared jar.
  3. Fill everything with hot brine and keep it in the room for days

    ten, 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;
  • currants – 6 leaves;
  • onion – 1 bunch;
  • black pepper – 5 – 7 peas;
  • water – 1.5 liters;
  • salt – 3 large spoons.
  1. The vegetables are washed and the stalk is removed. The squash is cut into large rings.
  2. The water is brought to a boil and the salt dissolves in it.
  3. Our jars are sterilized; peeled garlic, dill and other herbs are placed in them.
  4. Next we lay the squash rings in layers.

The containers are filled with hot brine and covered with lids, but not tightly. We keep it in a cool room for three days, drain the brine, boil it and pour it over the vegetables again. Now the jars are sealed for long-term storage.

How to pickle squash with cucumbers

The recipe is one of the new ones, but has not yet gained popularity.

Ingredients:

  • cucumbers and squash of small sizes, one to one ratio;
  • garlic – 15 cloves;
  • dill greens – 2 bunches;
  • horseradish – root length approximately 10 cm;
  • water – 4 liters;
  • currant and cherry leaves - 10 pcs each;
  • salt – 10 large spoons.
  1. Everything needs to be washed thoroughly, peel the garlic, cut the cucumbers into two parts.
  2. Pour salt into boiling water and let the brine cool slightly.
  3. Horseradish should be grated, but you can peel it and simply cut it with a knife.
  4. Place currant leaf, horseradish, and half of the dill at the bottom of the container.
  5. We lay out cucumbers and squash in layers, covering everything with dill and garlic.
  6. Pour in the brine and cover.

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

Salting squash without sterilization

Prepared according to this recipe, squash has 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;
  • black currant or cherry foliage – 100 g;
  • horseradish roots – 75 g;
  • water – 10 liters;
  • salt – 600 – 7 gr.
  1. To prepare this recipe, you need to select small-sized squashes that are not overripe. The pulp should be dense, the peel thin.
  2. The vegetables are thoroughly washed, pierced in several places, and the fruiting stems are removed. The squash are evenly laid out in rows in a dish prepared for pickling. Each layer is sprinkled with spices.
  3. At the same time, the brine is prepared by boiling water containing salt.
  4. The bottom is inserted into the pickling barrel, and the brine is poured through the hole.

Storage of squash is organized as for cucumbers.

Recipe for pickling squash for the winter

Ingredients:

  • squash - 2 kilograms;
  • apple juice – 200 – 230 ml;
  • water – 1 glass;
  • vegetable oil – 320 g;
  • salt, granulated sugar - half a small spoon;
  • garlic - one medium-sized head.
  1. We wash the squash, dry it, rub it on a coarse grater, put it in half-liter jars, previously prepared.
  2. The garlic is peeled and 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 the hot solution into the containers with vegetables, cover with lids, sterilize for about ten minutes, then roll up.

Storage is organized in a cool place.

Salt the squash with cinnamon

The unusual taste is due to this additive.

Ingredients:

  • squash – 1 kg;
  • black peppercorns – 10 pieces;
  • parsley and dill - twenty-five grams each;
  • horseradish roots – 70 g;
  • cinnamon - half a small spoon;
  • garlic - five cloves;
  • water for preparing brine – 1 liter;
  • salt – 80 gr.
  1. Vegetables are thoroughly washed.
  2. The stalks are removed with a sharp knife, and punctures are made in several places on each squash using a wooden knitting needle.
  3. The squash is placed in glass jars, each layer is sprinkled with spices.
  4. Everything is filled with hot brine consisting of water and salt.
  • vegetables of both varieties - 5 kilos;
  • garlic - one head;
  • bay leaf - 2 – 3 leaves;
  • celery and coriander;
  • salt – 50 g;
  • water - three liters;
  • coarse salt for brine – 150 grams;
  • black pepper – 3 peas.
  1. Vegetables are selected that are not very large in size and placed in a saucepan with boiling water for about two minutes.
  2. Next, they are allowed to cool, then each is cut with a knife.
  3. Garlic is disassembled into cloves, peeled, crushed and mixed with salt (50 g);
  4. This filling is placed into the cuts prepared on the vegetables.
  5. Place celery and bay leaves at the bottom of each jar, stuff it tightly with squash and eggplants, pour in hot brine, add coriander.

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

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Squash for the winter

Squash season means a series of wonderful dishes on the table.

Pickled squash for the winter. Step-by-step recipe with photos

Squash is suitable for baking, boiling, or frying, and leftover vegetables can be frozen or stored for the winter. We decided to dedicate this article to preparations from squash and zucchini.

Winter squash recipe

Ingredients:

  • squash - 500 g;
  • onions - 1 pc.;
  • garlic - 1 clove;
  • dill;
  • mustard seeds - 1 teaspoon;
  • black peppercorns - 1/2 teaspoon;
  • chili - to taste;
  • salt - 1 tbsp. spoon.

For the marinade:

  • vinegar - 1 tbsp.;
  • rice vinegar - 1/2 tbsp.;
  • sugar - 1/3 tbsp.

Preparation

We take a vegetable shredder and use it to cut the squash crosswise into thin slices. The thicker the pieces are, the more crunchy they will be after salting.

Chop the onion into pieces of the same size. Mix the squash and onion slices with a tablespoon of salt and leave in the refrigerator for 2 hours or, if possible, overnight. Drain off the excess liquid and blot the vegetables with a paper towel.

At the bottom of a small jar, about 150-200 ml, put a little dill, mustard seeds, black pepper, chopped garlic and chili. You can also experiment and add coriander, cumin, or fennel seeds to the jars.

Now let's move on to preparing the marinade. In a small saucepan, bring two types of vinegar and sugar to a boil, cook until the sugar crystals dissolve. Fill the contents of the jars with marinade and seal them. If you need to preserve it for the whole winter, those jars should first be sterilized.

Squash marinated for the winter

Ingredients:

  • squash - 500 g;
  • salt - 2 teaspoons;
  • garlic - 1 clove;
  • ginger - 3 thin slices;
  • lemon zest - 1 strip;
  • black peppercorns - 1/4 teaspoon;
  • coriander seeds - 1/4 teaspoon;
  • dried chili pepper - 1/4 teaspoon.

For the marinade:

  • water - 1 tbsp.;
  • vinegar - 1 tbsp.;
  • salt - 1 tbsp. spoon;
  • sugar - 1/2 tbsp. spoons.

Preparation

Cut the squash into small slices, place in jars and sprinkle with salt. Let the vegetables stand for 3 hours in the refrigerator, drain off the excess liquid, rinse the squash in cold water and wipe with a paper towel.

Boil the ingredients for the marinade until the sugar and salt crystals dissolve. We sterilize jars and lids for preservation and place coriander seeds, chili, black pepper, zest, chopped garlic and ginger in them. Place pieces of squash on top and pour hot marinade over everything. Cover the jars with lids and place in a water bath for 15 minutes, then roll up.

Salted squash for the winter

Patisson, like its relatives zucchini and pumpkin, contains many useful substances. It contains fiber, pectin, mineral salts, vitamin C, and lutein. According to doctors' recommendations, this vegetable should be regularly eaten by people suffering from heart and vascular diseases, hypertension, kidneys, liver and atherosclerosis. In addition, nutritionists say that healthy people should eat healthy squash.

Many dishes are prepared from this very healthy vegetable: it can be fried, stewed, pickled and salted. Salting squash- one of the ways to prepare this vegetable for the winter.

How to pickle crispy squash for the winter - recipes with cucumbers, zucchini, without sterilization

Salted squash is in no way inferior in quality to crispy pickled cucumbers; they are also aromatic, tasty and healthy.

Proper salting of squash

It is better to pickle young fruits, the length of which does not exceed 15 cm. In such squash, the seeds are not yet developed, so when pickled they turn out crispy and juicy. You can salt the vegetables whole, or you can cut them into pieces. In addition, there are recipes for pickling, where squash is peeled.

So, the first thing you need to do is prepare the vegetables for pickling. Trim the ends of thoroughly washed squash and pierce the vegetable with a fork or wooden skewer. Then place the prepared vegetables evenly in the prepared container in which they will be salted (glass jars or barrels). Sprinkle a layer of squash with spices, which should be placed on the bottom of jars or barrels. The top of the squash should also be covered with spices. Fill everything with brine and leave them to pickle for 5 days. After this, place the barrels or jars with vegetables in a cool place for another five days, the squash is ready. They must be stored in the same way as cucumbers, eggplants, tomatoes and cabbage in a cool place.

Recipe pickling squash: 10 kg of squash, 1 hot pepper, 400 g of fresh dill, 60 g of currant leaves, 80 g of horseradish root, salt (65 g of salt per liter of water).

Without a doubt, salted squash, which has a salty-sour taste and spicy aroma, will appeal to your taste.

True gourmets claim that pickled squash and zucchini are no worse than the canned cucumbers we are used to. They store well, and the pricing policy for these crops at the height of the season is budget-friendly, so don’t miss the opportunity to pamper yourself and your loved ones with wonderful pickles.

The advantage of pickling squash is the ability to store zucchini both in oak barrels and glass containers. The most delicious crops will be those with dense pulp and thin skin and young seeds.

How to pickle squash

The most common way to pickle squash and zucchini

Before salting, wash the squash thoroughly; you can select a clean brush and use it only for washing vegetables. The top and stalk should be cut off.

In the selected container, line the bottom with dill, horseradish, parsley, put a little celery and currant leaves, then stack the resulting squash next to each other as tightly as possible. You can salt squash according to the same recipe as cucumbers, only double all the spices used in the recipe for squash. Fill everything with brine and you're done!

Recipe for pickling squash with spicy garlic and crunch

To pickle squash you will need:

Dill 90 g (good bunch)

Garlic 5 large cloves

Horseradish leaves 15 g (three leaves)

Cooking method

Sterilize glass containers. Select fresher, medium-sized squash, wash the vegetables thoroughly and trim the stalks. Place a third of the entire list of herbs and spices on the bottom of the jar, then place the squash on half the jar, then put another part of the herbs and another layer of vegetables up to the neck. Place the remaining greens tightly in the jar.

Fill the jars with pre-prepared brine. To make brine, you need to add 60 grams of salt to a liter of water. Close all jars with lids and leave at room temperature for ten days. After ten days, it is worth adding brine to all the jars so that they are completely covered with water.

How to pickle squash simply and tastefully

The advantage of this recipe lies in the exact proportions of all ingredients and the squash itself.

Squash two kg

Medium head of garlic

Water 1.5 liters

Salt 3 tablespoons

Horseradish 3 large leaves

Dill 1 bunch

Currant leaves 6 pcs

Black peppercorns 5 peas per jar

Cooking method

Take all the squash, wash thoroughly, cut into rings 3-4 cm wide. If your squash is small, you can cut them into half rings, so when serving they will always look beautiful and appetizing.

Place a few cloves of garlic, currant leaves, and dill on the bottom of each jar. Place the squash in the jars all the way to the top.

Prepare the brine: add salt and peppercorns to boiling water.

Fill all the jars with squash with brine and cover with lids, but do not close tightly and leave for 3 days.

On the 4th day, drain the brine and container and boil it again. Fill all the squash again and close the lids. Turn the jars upside down and wait until they cool. Store in a cool place and eat according to your mood.

Patisson is a close relative of zucchini and squash. However, it has its own advantages that distinguish it from other vegetables. The thing is that it contains a unique combination of alkaline components and water, which together have a beneficial effect on the complete absorption of proteins by our body. The list of dishes that can be prepared from squash is quite extensive, but they are most delicious when marinated.

Classic Instant Pot Recipe

Ingredients (makes 4 servings):

  • sugar - one tablespoon;
  • squash - two kilograms;
  • salt - two tablespoons;
  • greenery;
  • water - six liters;
  • vinegar - one tablespoon;
  • garlic, black pepper.

Step-by-step instruction:

  1. Place dill, pepper, herbs and garlic in jars.
  2. Wash the squash and cut it into pieces. Then we place it in jars.
  3. Next, we begin preparing the liquid for pouring the ingredients. To do this, pour water into a saucepan, bring to a boil, add sugar, vinegar and salt.
  4. After the spices have dissolved, pour the marinade into jars.

Squash marinated with instant peppers

Ingredients:

  • vegetable oil - three tablespoons;
  • squash - three hundred and fifty grams;
  • black pepper - one tablespoon;
  • sweet pepper (red is best) - one piece;
  • sugar - one tablespoon;
  • water - five hundred ml;
  • salt - two tablespoons;
  • garlic - three cloves;
  • vinegar - two teaspoons;
  • pink pepper - five pieces;
  • parsley.

Step-by-step instruction:

  1. Rinse the vegetables in water and dry with a paper towel. Then cut it into pieces and place in jars.
  2. Bring the water to a boil, add all the ingredients (except garlic and herbs) and continue cooking for about three minutes.
  3. Pour the prepared brine into jars, adding garlic and herbs.

Squash marinated with instant cabbage

Ingredients (makes three servings):

  • hot pepper - one piece;
  • sugar - one hundred grams;
  • dill;
  • squash - one kilogram;
  • tomatoes (cherry ones are best) - seven pieces;
  • cauliflower - seven hundred grams;
  • salt - fifty grams;
  • garlic - one piece;
  • vinegar - one tablespoon;
  • cloves - eight pieces.

Step-by-step instruction:

  1. Blanch the cauliflower in boiling water for five minutes, wash the tomatoes and pierce them at the base, and separate the cabbage into inflorescences.
  2. Then we sterilize the jars and put herbs, black pepper, tomatoes (no need to cut), squash, cabbage and cloves on their bottom.
  3. Let's start preparing the marinade. To do this, take water into a saucepan, bring it to a boil, add sugar and salt. Two minutes before the end of cooking, add vinegar.
  4. Pour the brine into jars.

Bon appetit!

Some say that lightly salted squash looks like cucumbers, for others they resemble mushrooms more, but everyone unanimously agrees that they are very tasty and decorate any table. You can prepare lightly salted squash for the winter, but prepare more of them, otherwise there won’t be enough.

For pickling, choose small fruits. Their flesh is more tender, they do not contain hard seeds, and there is no need to peel the skin. If the squash is overripe, cook it from them; it will be a wonderful addition to the table. The average size of a squash for pickling is one that easily fits into the neck of the jar.

Wash the squash and cut out the stem with a sharp knife. Prepare jars and brine.

For 1 liter of brine:

  • 1 liter of water;
  • 30 grams of salt;
  • Spices: garlic, horseradish leaves, dill, peppercorns, and everything that you usually add for pickling cucumbers.

Place spices on the bottom of the jar and squash on top. Do not add a little to the top of the jar so that the brine completely covers them. If the squash is still too big, cut them in half.

Place a pan on the stove, measure out the required amount of water, salt and boil. Pour boiling brine over the squash and cover them with lids. Usually, for pickling, vegetables are poured with cold brine, but here you need boiling water to soften the skin of the squash. Do not seal the jars, but simply cover and place in a warm and dark place for 3-4 days. This time is enough for the squash to be salted properly. Close the jars with tight plastic lids and put them in a cool place.

If you are concerned about the safety of the squash and want to roll them up, immediately after finishing the salting process, pour the brine from the jars into a saucepan and boil it. Remove the foam and pour boiling brine over the squash again. Immediately cover the jars with iron lids and roll them up with a wrench.

Such squash are less demanding on temperature conditions and can be stored all winter, even in a kitchen cabinet.

Watch the video for a simple recipe on how to make tasty and crispy squash for the winter:

Lightly salted squash has a unique taste; it resembles both salted mushrooms and zucchini. Almost everyone likes this snack. It goes perfectly with meat, fish, and potatoes, but is delicious on its own. Many housewives salt small pumpkins for the winter, but not everyone wants to wait several months for the opportunity to taste the savory food. Instant lightly salted squash will be ready to eat in a week or even earlier. If you like lightly salted vegetables, you should try preparing squash this way - their taste will almost certainly not disappoint you.

Cooking features

Cooking lightly salted squash in a quick way is not a difficult task, but this process requires knowledge of several points.

  • Squash have very dense flesh and even denser skin. Only small vegetables of small-fruited varieties can be salted entirely. Large fruits must be peeled and cut into small slices, otherwise they will not be salted.
  • A quick way to pickle squash is only by using hot brine. If you fill them with cold brine or try to salt them dry, you will have to wait a long time for the result: before the squash has time to salt, its shelf life has already expired.
  • The finer you cut the squash, the faster they will be salted.
  • You can salt squash in a pan, jar, or 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, when salting, add horseradish leaves or stalks to the container with them.

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

Classic recipe for quick-cooking lightly salted 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 and cut off their ends. Give the vegetables a chance to dry.
  • At the bottom of the jar or other container in which you plan to salt the squash, place a leaf of horseradish, 1-2 cloves of garlic, and an umbrella of dill.
  • Place half of the squash. If you are preparing a snack in a jar, fill it halfway with squash, placing them as tightly as possible.
  • Place an umbrella of dill and a couple of cloves of garlic on the squash.
  • Place the rest of the squash and top with the remaining spices.
  • Boil water, dissolve salt in it, boil for 5 minutes. If you make squash in a jar, 1–1.5 liters of marinade will be enough for you, but to pickle vegetables in a pan you will need more. It is advisable to prepare 2 liters so that it is guaranteed to be enough - it should completely cover the fruits.
  • Pour the hot marinade over the squash.
  • Cover (not quite tightly) the container with the squash with a lid. Leave for 4-5 days at room temperature.

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

Lightly salted squash 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 squash, dry, peel, cut into cubes about 1 cm in size or into bars of the same width, but longer.
  • Cut the garlic cloves into slices.
  • At the bottom of the pan, place a piece of cinnamon, a horseradish leaf, one leaf of each fruit tree, and a few peas of allspice.
  • Place half of the squash on top, sprinkle half of the garlic plates on them, place a cherry and currant leaf each, and the remaining peppercorns.
  • Place the remaining squash in the pan and cover them with the remaining spices.
  • Make a brine from water, salt and sugar. Without cooling, pour it over the squash.
  • When the brine has cooled, put the squash in the refrigerator.

You can try the snack after 3 days, but it will taste best after a week.

Lightly salted squash 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 the vegetables.
  • Cut off the ends of the cucumbers and cut the fruit in half lengthwise.
  • Peel the squash and cut into slices.
  • Cut the lemon into circles.
  • Place spices on the bottom of a pan or other container, place cucumbers on them, and slices of squash on top. Place 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 and place a jar of water or other weight on top.
  • When the brine has cooled, remove the pressure and place 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 is a unique snack in its organoleptic qualities. You can prepare it in a quick way, when it takes no more than a week to pickle vegetables. This can be done using different recipes. It is only important to follow the specifics of the technology, and the result will meet your expectations.