Pumpkin pie, candied pumpkin, pumpkin soup - all these dishes are familiar to most lovers of this sunny vegetable. But few people know that pumpkins also make delicious preparations for the winter. The other day I dug deep into my archives and chose for you 9 of the best pumpkin recipes for the winter.
pumpkin marmalade
This type of dessert is very popular in Syria. The peel and seeds are removed from the pumpkin, divided into pieces 5 centimeters long and 3 centimeters wide and placed in a lime mortar for 24 hours (for its preparation, lime for whitewashing is diluted in water in a ratio of 1:15, defended and the top layer of liquid is used) . Next, the pumpkin is kept for 7 days in clean water, which is renewed every 10-12 hours. At the end, the pumpkin is boiled in sugar syrup until transparent. Ready pumpkin marmalade is stored in syrup, and before laying out on a dish, the slices are sprinkled with crushed nuts or coconut flakes.
Plum and pumpkin puree
Ingredients: 500 grams of pumpkin, 500 grams of plums, water.
Cooking method: Place peeled and sliced pumpkin and plum in a saucepan and boil in a small amount of water for 15-20 minutes (until soft). Beat the mass with a blender (pass through a meat grinder), boil again, pour into sterile jars and seal them with lids.
Pumpkin in sea buckthorn juice
Ingredients: 1 liter of fresh sea buckthorn juice, 1 kilogram of pumpkin pulp, 1 kilogram of granulated sugar.
Cooking method: Put the pumpkin cut into pieces in a saucepan, pour in sea buckthorn juice and sprinkle with sugar. Boil the pumpkin in sugar syrup until it is completely softened (15-20 minutes over low heat after boiling). At the end of cooking, you can put a little grated lemon or orange zest. Pour the resulting hot mass into clean jars and roll up.
dried pumpkin
If you have nowhere to store a large crop of pumpkins, then some of the fruits can be dried. To do this, they are peeled and seeds are cut into 1 cm thick plates, which are then laid out on a central heating battery covered with gauze (you can also use electric drying). Such a pumpkin remains as sweet and tasty as fresh. Dried pumpkin can be eaten as a snack or soaked in water and added to stews and salads.
pumpkin compote
Ingredients: 500-600 grams of pumpkin, 3 liters of water, 350 grams of sugar, 9 grams of citric acid
Cooking method: Remove the seeds and skin from the pumpkin and cut it into cubes measuring 2 x 2 centimeters. Put the pumpkin in a saucepan, cover with water, add citric acid and bring to a boil. Leave in this form for a day, then catch the pumpkin with a slotted spoon and transfer it to a three-liter sterilized jar. Add sugar to the water left from the pumpkin, bring to a boil and pour the hot liquid into a jar. Cover the jar with a lid and pasteurize for 20 minutes. After that, roll up and store in a cool place.
Pumpkin salad for the winter
Ingredients (per liter jar): 750 grams of pumpkin, 250 grams of onion, 1-2 red sweet peppers, 2-3 pieces of carrots, a pinch of coriander, 1 bay leaf, 3 black peppercorns, 1-2 basil leaves or celery.
Marinade: 1 liter of water, 250 milliliters of 9% table vinegar, 30 grams of salt, 100 grams of sugar.
Cooking method: Chop onion and pumpkin into medium-sized narrow rings, and pepper into small slices. Place the vegetables in the jar in layers, sprinkling each time with spices. Fill the container to the brim with marinade, put the lid on top (loosely) and pasteurize for 25-30 minutes. After that, seal the container with a lid, turn over and cool. Store canned food in a dark, cool place.
Ingredients: 1 kilogram of pumpkin pulp, 500 grams of homemade tomatoes, 2 tablespoons of refined sunflower oil, 5 onions, 1 small garlic head, 1 teaspoon of ground hot pepper, 1 tablespoon of grated fresh ginger (or ½ teaspoon dry).
Cooking method: Fry finely chopped pumpkin and onion in oil for 5-8 minutes. Then add chopped tomatoes, finely chopped garlic, spices and salt to the mixture and simmer until thick (on average 15-20 minutes). Arrange vegetable stew in jars with a capacity of 0.5-1 liter, cover them with lids and pasteurize for 20 minutes. Close jars with lids and store them in a cool place.
Sauerkraut with pumpkin
Ingredients: 500 grams of carrots, 500 grams of pumpkin, 2.5 kilograms of white cabbage, 2 tablespoons of sugar, 2 tablespoons of sugar
Cooking method:
- Finely chop the cabbage and sprinkle with salt and sugar.
- Remember it with your hands until a small amount of juice stands out.
- Mix it with coarsely grated carrots and pumpkin.
- Fold the resulting mass into a wide and tall dish and tamp a little (thin (5-6 millimeters wide) strips of pumpkin can be placed between the layers of vegetables).
- Place a plate or a wooden circle with a load on top.
- Sour the cabbage for 3-4 days, regularly piercing it with a wooden or stainless steel stick (it is convenient to use a sushi stick).
- After that, spread the finished sauerkraut in jars and store in the refrigerator or in a cool cellar.
By the way, a kind of barrel for pickling tomatoes and cucumbers can be made from a large pumpkin fruit. To do this, seeds are removed from it and the pulp is scraped out so that the wall thickness is approximately 2-3 centimeters. Vegetables in such a barrel are simply extraordinarily tasty!
How do you prepare pumpkin for the winter? Please share your signature recipe in the comments!
Pumpkin blanks are different: spicy, salty and sweet. It turns out well simply with allspice and cloves. And if you add quince (Japanese quince), then the dish will acquire a pronounced aroma of pineapple. You can modify the taste by experimenting with spices, it turns out interestingly with citrus zest. You can serve the delicacy with any meat dishes, add to salads and pastries. This is really very unusual and tasty, so the recipes are in the studio!
What varieties of pumpkin are suitable for canning?
Suitable special dessert varieties, the so-called Muscat - especially "Muscat de Provence" and "Augustina", sweetish, very fragrant, with bright orange flesh and thin skin. When you buy a pumpkin at the market, ask them to cut it up and give a little bit for testing, it should be sweet, have a dense texture. It is very important that the pumpkin is ripe, otherwise the taste of the workpiece will be inconspicuous.
Sweet pickled pumpkin without sterilization
Ingredients
- peeled pumpkin - 1 kg
- water - 500 ml
- 30% vinegar - 3 tbsp. l.
- cloves - 4 pcs.
- sweet pea pepper - 3 pcs.
- black peppercorns - 3 pcs.
- sugar - 200-250 g
- fresh ginger - 2 cm
- grated nutmeg - 2 chips.
- anise and cinnamon - optional
Total cooking time: 8 hours
Cooking time: 10 minutes
Yield: 1 liter and 300 ml
How to cook
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Pickled pumpkin according to this recipe can be eaten immediately or rolled up for the winter. I cleaned the pumpkin, removed the seeds, and cut the pulp into a 2x2 cm cube.
In warm boiled water, she diluted sugar and vinegar essence. The resulting sweet and sour marinade poured pumpkin cubes. I left it overnight in a cool place so that the orange pulp was soaked through with this syrup. You can keep in the marinade for longer, up to 1 day.
The next day, I prepared all the spices on the list: anise, cinnamon stick, a few peas of black and allspice, cloves and a piece of fresh ginger. She put them in a bag of gauze and sent them to a saucepan with a pumpkin. I rubbed nutmeg right there - it’s better, of course, if it is whole, but ground will also work. I will say right away that star anise and cinnamon are quite strong spices, they will completely convey their taste to the pumpkin. If you do not want them to be felt, then do not add them, put twice as much cloves and allspice, then the taste will be close to pineapple (especially if you pour in a lot of vinegar). Also, if desired, you can, for example, add a little orange / lemon zest or vanilla sugar. In a word, you can experiment endlessly with spices or reduce the list to a minimum.
I put it on the fire, brought it to a boil and cooked over low heat for 5-7 minutes, always under the lid. Vinegar in this recipe plays a big role, since it is the acid that prevents the pumpkin from boiling, it remains dense, does not break down into fibers. I removed the boiled pumpkin from the heat and left it for 30 minutes under the lid to evaporate. During this time, the pieces will become transparent, but remain crispy.
If you plan to serve immediately to the table, then the cooking ends here, after half an hour just remove the bag and put it in the refrigerator to marinate, on the second day you can take a sample. To prepare for the winter, pickled pumpkin after 30 minutes must be decomposed into sterilized jars (so far without syrup). It is most convenient to lay out with a slotted spoon scalded with boiling water.
The marinade remaining in the saucepan (be sure to remove the spices, especially cinnamon and star anise, otherwise they will completely kill the taste), bring to a boil again, and then pour the pickled pumpkin in jars to the very neck. Try the syrup, it should be on the verge of sweet and sour, add a little sugar and vinegar if necessary, they will be completely absorbed into the pumpkin pieces during long pickling. For canning, I added another 0.5 tsp to the syrup. vinegar essence and 2 tablespoons of sugar, boiled, poured into jars, corked with sterilized lids. She turned the preservation upside down, wrapped it tightly with a blanket and left it to cool completely.
You can eat such a pumpkin the next day. In terms of density and translucent appearance, it resembles a pineapple. If you added cinnamon and star anise, then the similarity with melon (or apricot) is more captured, but with a denser and firmer consistency.
When you cook for the first time, then make a little for testing, put in the refrigerator, and adjust the next day. If you wish, you can substitute certain spices, add more vinegar, or reduce the amount of sugar. I like sweet and sour pickled pumpkin, so I do not regret sugar and vinegar. Store jars in a cellar or other cool place. Bon Appetit!
Sweet pumpkin blanks for the winter
Canned pumpkin with orange
The recipe will appeal to those who love citrus fruits and prefer winter preparations without vinegar. You will get a pumpkin in syrup, sweet, with a pronounced aroma of orange and anise (star anise).
Ingredients:
- pumpkin pulp - 250-300 g
- orange - 1/2 pc.
- water - 500 ml
- sugar - 1.5 cups
- ground cinnamon - 0.5 tsp.
- anise - 1 star
- cloves - 2-3 pcs.
- lemon juice - 4 tbsp. l.
How to cook
- Peel the pumpkin and then chop into a medium cube. Cut the orange along with the zest into thin circles.
- Arrange the orange slices in sterilized 0.5 liter jars, alternating layers of pumpkin and orange.
- Boil the marinade from water, sugar, spices and freshly squeezed lemon juice. Pour the contents of the jars with boiling marinade.
- Sterilize for 25 minutes. Cool upside down under the "fur coat". Store in a dark place, at a temperature not exceeding +10 degrees.
Marinated pumpkin in pineapple juice
Pumpkin tastes like pineapple, because it is preserved in juice from this exotic fruit. You will need ordinary store-bought tetra-pak juice, it will play the role of both sugar and a preservative for winter harvesting.
Ingredients:
- pumpkin pulp - 700 g
- pineapple juice - 500 ml
How to cook
- Pour pineapple juice into a saucepan and bring to a boil.
- Remove seeds and skins from pumpkin. Cut the pulp into 2x2 cm cubes.
- Pour chopped vegetables into boiling juice and boil for 5-7 minutes.
- Arrange the pieces in sterilized jars and fill with sweet marinade.
- Cork, turn upside down, wrap in a blanket. After cooling, it can be transferred to the cellar for storage.
Pumpkin marinated with honey
The preparation is fragrant and vitamin, spicy, with the aroma of honey, sweet and sour. To balance the taste, use flower or linden honey (you can mix herbs), but not buckwheat.
Ingredients:
- pumpkin - 1 kg
- water - 1 l
- honey - 150 g
- apple cider vinegar - 150 ml
- cloves - 2 pcs.
- black pepper - 4 pcs.
How to cook
- Cut the peeled pumpkin into a 2 cm cube.
- Arrange vegetables along with spices in clean 0.5-liter jars, fill tightly, but not up to the neck, but up to the shoulders.
- Dilute honey in spring or purified water, pour in vinegar. Bring to a boil.
- Pour the contents of the jars with boiling marinade to the very top.
- Sterilize for 15-20 minutes, seal with turnkey lids, wrap until cool.
Pumpkin is well preserved fresh, but still it is more convenient for many housewives to make pumpkin blanks for the winter. Firstly, jars with blanks can be stored at room temperature, and a certain microclimate is needed to store fresh pumpkin. Secondly, preparations save time in winter, it is enough to open the tank and a great snack or dessert is ready. After all, sweet dishes (jam, jam) and snacks (salads, caviar) are excellent from pumpkin.
For the preparation of blanks, it is best to choose not too large pumpkins with bright orange flesh, they are tastier and have tender flesh. Before cooking, the pumpkin must be cleaned. To do this, the fruit is first cut in half with a knife and the central fibrous part with seeds is selected with a spoon. Then you will need to cut off the crusts. For convenience, it will be possible to pre-divide the halves of the pumpkin into smaller slices.
The peeled pumpkin is cut into pieces of the required shape. If it is a salad or jam, then you need to cut it into even pieces of the same shape, for example, into cubes or sticks. To make juice or jam, you can cut it arbitrarily, as the pulp will still be crushed.
Interesting facts: pumpkin is grown in all countries of the world. But the city of Morton in the state of Illinois (USA) is recognized as the unofficial "pumpkin capital". The most delicious varieties of this type of melons are grown there.
Pumpkin juice for the winter
Harry Potter fans know that Hogwarts students loved pumpkin juice. This drink is really very tasty, so you should make pumpkin juice at home.
simple recipe
To make pure pumpkin juice you will need:
- peeled pumpkin;
- sugar;
- lemon acid.
Cut the peeled pumpkin into small pieces, put it in a saucepan and fill it with water so that the liquid reaches the surface of the pumpkin layer. Cook over medium heat until pumpkin is soft. Then cool and grind through a sieve or beat with a blender.
Advice! You need to add sugar and citric acid to taste, as pumpkins are sweet and not very sweet. On average, 0.5 cups of sugar and 0.25 teaspoons of citric acid go to 2 liters of juice.
Pour the juice back into the pan, add sugar and citric acid, bring to a boil. Immediately pour into sterile jars and roll up.
Advice! To prepare juice, you can use special devices - a juicer, a juicer. In these devices, the juice is prepared in accordance with the instructions for the device. The finished juice is mixed with sugar and citric acid, brought to a boil and poured into sterile jars.
with carrots
The taste of pumpkin goes well with other fruits and vegetables, so the juice can be prepared with various additives. One of the most useful options is pumpkin juice with the addition of.
- 1 kg pumpkin;
- 500 gr. carrots;
- 800 gr. Sahara;
- 0.5-1 teaspoon of citric acid;
- 2.5 liters of water.
We clean the carrots and pumpkin, cut into pieces of arbitrary shape, but not large, so that it cooks faster. We put the carrots and pumpkin in a saucepan, pour a couple of glasses of water and add sugar. Cook for 20 minutes until soft, stirring occasionally, adding water if necessary. Cool slightly.
Then grind through a sieve or grind in a blender. We spread the pumpkin puree with carrots in a saucepan, add water, mix and put on fire. Boil for 5-7 minutes. Add citric acid to taste. Pour boiling juice into sterilized jars and immediately roll up.
With apple and citrus
A very tasty drink will turn out if you prepare pumpkin juice with and citrus fruits.
- 2 kg of apples;
- 1 kg pumpkin;
- 250 ml of water;
- 200 gr. Sahara;
- 2 oranges;
- 1 lemon.
Peeled pumpkin cut into small pieces, put in a saucepan, pour water and cook until soft. During the cooking process, you can add a little zest removed from an orange or lemon. The juice will be more flavorful. Then grind through a sieve or beat with a submersible blender.
- 1 kg pumpkin;
- 200 gr. bell pepper;
Wash and clean all vegetables. Pour vegetable oil into a cauldron. Dip thin onion half rings, grated carrots into the oil. Simmer vegetables for 10-15 minutes. Add pumpkin cut into thin sticks and bell pepper chopped into strips.
We twist the tomatoes through a meat grinder, grind through a sieve. Pour the tomato mixture into the vegetables. We put salt and sugar. Stir, simmer on low heat for half an hour. Five minutes before the end of cooking, pour in a tablespoon of vinegar essence. We lay out the hot salad in sterilized jars and roll it up tightly.
We clean all the vegetables. Cut the carrot into small cubes. We also cut zucchini, pumpkin and eggplant into cubes, but the size should be larger. We cut the bell pepper into squares, and the onion into thin quarters of rings.
Pumpkin is one of the most useful vegetables that retains its healing and gustatory qualities throughout the year, if you follow all the rules and requirements for storage conditions.
Vegetables contain a huge amount of vitamins A, B, C, D, F, PP, the rarest vitamin T, and are also rich in potassium, calcium, magnesium, iron, zinc, cobalt and pectins. The rich orange color of the pulp indicates the presence of antioxidants, beta-carotene, which are necessary to strengthen the body's immunity, help resist certain types of cancer and aging of skin cells.
However, at home it is not always possible to stock up on fresh pumpkin for the winter, so golden recipes for dried, dried, frozen or canned pumpkin blanks will come to the rescue.
One of the easiest ways to harvest pumpkins for the winter is drying. At the same time, the dried product retains the taste of the vegetable and is easily stored. In addition, drying pumpkin is an alternative to store-bought dried fruits and is suitable as a light snack on trips.
- Cut the table-grade pumpkin into 4-8 pieces. Peel each piece from the peel and seeds. Rinse vegetable slices, put on paper towels to dry.
- Cut the fruit into small plates no more than 0.5 cm thick.
Attention! For a beautiful rich color, vegetable slices can be blanched in salted water for 1-2 minutes. After that, dip them in ice water and dry them in a colander.
- Arrange pumpkin slices in a single layer on a baking sheet lined with parchment.
- Send the baking sheet to the oven, preheated to 55-60 degrees. Dry for 5-7 hours depending on the size of the vegetable slices.
Attention! During drying, leave the oven door ajar so that the moisture contained in the pumpkin evaporates faster.
- After the time has elapsed, increase the drying temperature to 70-80 degrees, and dry for another 2 hours.
- Cool the finished product, pour into glass jars and close them with lids.
If the house has an electric dryer, you can also dry the vegetable with it, spreading the vegetable slices on pallets. Set the temperature and drying time according to the instructions for the device.
dried pumpkin
Using the oven, you can prepare dried pumpkin for the winter in the same way as dried pumpkin in the previous recipe. The product can be stored in a cold place until spring. Kids will definitely like such a treat if vegetable slices are sprinkled with powdered sugar, cinnamon, sprinkled with lemon or orange juice, and then served with honey.
Would need:
- Pumpkin - 1 kg
- Sugar - 1 kg
- Orange -1 pc.
- Water - 0.7 l
- Cinnamon sticks - 1 pc.
- Carnation inflorescences - 2 pcs.
- Peel the vegetable from seeds and peel, rinse and cut into 3x3 cm cubes.
- Boil syrup from water, granulated sugar and spices. Pour orange juice into boiling syrup.
- Put the pumpkin slices into the syrup, cook for 5 minutes. Cool the workpiece. Repeat the process 2 more times.
- Using a slotted spoon, remove the vegetable slices from the syrup and transfer to a baking sheet covered with parchment.
- Preheat the oven to 50 degrees. Put the tray in the oven, dry for 6 hours, leaving the oven door ajar.
- Transfer the blanks to a tray and leave at room temperature for 72 hours.
Then crush the dried treat with powdered sugar and arrange in glass jars or paper bags. Close the container tightly and put it in a cool place.
On the basis of pumpkin, you can prepare a universal spice that will not only complement the taste of meat, fish dishes, soups or salads, but also strengthen the body. Such a preparation will help lower cholesterol levels, improve the functioning of the gastrointestinal tract and is especially useful for diseases of the kidneys and urolithiasis.
Would need:
- Pumpkin - 1 kg
- Water -2 l
The powder preparation process is as follows:
- Wash the pumpkin, peel and seeds, cut into several parts.
- Chop the vegetable into large pieces.
- Throw pumpkin slices into boiling water and boil for 10 minutes.
- Remove the slices, cool, rub through a sieve or chop with a blender.
- Spread pumpkin puree in a thin layer on a parchment-lined baking sheet.
- Transfer the baking sheet to the oven. Dry pumpkin puree at a temperature of 135 degrees for 2-3 minutes.
- Grind the dried product with a blender, mortar or food processor to a powder state.
- Pack the blank in small jars or paper bags.
Attention! If you dilute the powder in warm water, ready-made pumpkin puree will come out.
Freeze
Pumpkin also lends itself well to freezing. The main condition is that the vegetable is ripe, but not overripe. At the same time, you can freeze it in several ways:
- Freezing raw vegetables. To do this, the pulp of the pumpkin is separated from the seeds, washed and cut into cubes. The chopped vegetable is dried, laid out on paper towels, and packaged in bags in the amount necessary to prepare one dish. After that, bags with vegetable slices are removed in the freezer.
- Freezing blanched product. For this method of freezing, the pulp is cut into cubes and blanched in boiling water. After that, they are dipped in cold water for a couple of minutes and dried well on towels. Next, the cubes are laid out in one layer on a tray covered with cling film, so that the pieces do not touch each other, and send it to the freezer for 2 hours. Frozen cubes are distributed in bags and put in the freezer for later storage.
- Freezing grated pumpkin. For the subsequent preparation of casseroles, soups or mashed potatoes, the pumpkin pulp is grated and packaged in a small amount in bags. The bags are hermetically sealed, releasing air and giving them a flat shape, put into the freezer.
- Freezing pumpkin puree. To do this, you need to cut the vegetable into large cubes along with the peel, clean the seeds. Rinse the vegetable slices and bake for an hour in the oven at 180-200 degrees. After that, cool, separate the pulp from the peel, chop with a blender and arrange in plastic containers. Transfer them to the freezer. Defrost pumpkin puree overnight in the refrigerator before using and serve with walnuts and dried apricots.
Attention! Similarly, you can make mashed potatoes from boiled pumpkin by boiling the vegetable until tender and chopping with a blender.
You can prepare several jars of the most healthy pumpkin drink for the winter, which perfectly refreshes, invigorates and gives mood for the whole day.
Components:
- Sugar - 100 g
- Pumpkin - 1 kg
- Water - 1 l
- Cut the peeled and seeded pumpkin into small pieces of the same size.
- Pour vegetable slices with water. Put the container with the pumpkin on a slow fire. Cook for 30 minutes until soft.
- Using an immersion blender, grind the product directly in the water in which it was boiled. Stir in sugar. Cook for another 2-3 minutes over low heat.
- Pour hot juice into sterile jars, cork. Cool the blanks by turning upside down under a warm blanket.
Transfer the cooled jars to the pantry or cellar for later storage.
Another delicious way to prepare a vegetable for the winter is to make jam from pumpkin, oranges and lemons. You can consume such a treat even on a diet by adjusting the amount of sugar: pumpkin helps to overcome extra pounds and always stay in shape without denying yourself sweets.
Ingredients:
- Pumpkin - 6 kg
- Oranges - 1.5 kg
- Sugar - to taste.
- Lemons - 0.4 kg
- Prepare pumpkin slices peeled from seeds and peel, rinse them and cut into cubes.
- Wash citruses well with soda, scald with boiling water. Cut into squares along with the peel.
- Mix pumpkin slices with pieces of citrus, add granulated sugar to the workpiece.
- Pour the mixture into a heavy bottomed saucepan and place over low heat. Boil the mass after boiling for 10 minutes.
Attention! From time to time, the workpiece must be stirred with a wooden spoon so that it does not burn.
- Next, cool the mass for an hour and boil again for 5-7 minutes. Remove saucepan from heat and let cool for 60 minutes.
- Arrange the finished product in clean jars and close with lids. Store in a cool place.
Attention! You can also use jam as a means to care for problem areas of the body.
Pumpkin caviar
Pumpkin dishes are low-calorie treats, since the vegetable itself contains only 22 kcal per 100 grams. At the same time, it is very simple to make a preparation for the winter, following the best recipe for making caviar from pumpkin, vegetables and apples.
Ingredients:
- Pumpkin, asparagus beans, tomatoes, apples, sweet peppers - 500 g each
- Sunflower oil - 1 tbsp.
- Onion - 0.2 kg
- Sugar - 150 g
- Salt - 50 g
- Vinegar - 50 g
Operating procedure:
- Wash all fruits and vegetables well before cooking. Peel the pumpkin with apples from the peel and seeds, remove the skin from the tomatoes, remove the stalks, seeds, partitions from the peppers, cut the beans. Skip the ingredients through a meat grinder.
- Peel the onion, cut into cubes, sauté in olive oil for 10 minutes.
- Add chopped vegetables to the onion, stir the contents of the pan. Simmer over low heat for an hour, stirring occasionally.
- Add spices and vinegar to the workpiece, simmer the mass for another 10 minutes.
- Arrange hot caviar in pasteurized jars, close with lids.
- Cool the seaming by placing the lid down and wrapping it with a blanket. After a day, transfer to a cool place for later storage.
Pumpkin salad "Lick your fingers"
When choosing what can be made from pumpkin, you should pay attention to this recipe. To prepare the dish you will need:
- Pumpkin - 2 kg
- Sweet pepper - 1 kg
- Tomatoes - 0.8 kg
- Onion - 0.7 kg
- Carrots - 0.5 kg
- Garlic cloves - 4 pcs.
- Vegetable oil - 200 ml
- Tomato paste - 50 g
- Vinegar - 4 tbsp.
- Sugar - 2 tbsp.
- Salt - 3 tbsp.
- Ground black pepper - to taste.
- Wash all vegetables before cooking.
- peel the onion and garlic cloves;
- Separate pepper from seeds and stalk;
- peel carrots;
- peel the tomatoes, scalding them with boiling water beforehand;
- cut the pumpkin into large pieces, peel and seeds;
- Chop the vegetables into equal cubes.
- Pour 1/5 of the oil into the saucepan, put the onion. Fry vegetable slices for 10 minutes. Then add carrots and another part of the oil to the container, simmer the mixture for 10 minutes as well. After that, pour pepper, tomatoes and pumpkin alternately into the dishes. Each vegetable also fry for 10 minutes, adding a little vegetable fat.
- Pour granulated sugar, salt, pepper into the vegetable mass and add tomato paste. Stir the workpiece, cook for another 10 minutes over low heat.
- Put garlic in a saucepan, stir the contents of the dishes. Simmer the salad for another 3 minutes. At the end of cooking, pour in the vinegar, mix the dish.
- Arrange the salad in sterilized jars, cork. After the seaming has cooled upside down under a blanket, transfer the jars to a dark and cool place.
pickled pumpkin
Products:
- Pumpkin - 10 kg
- Water - 5 l
- Horseradish root - 1 pc.
- Celery leaves - 3 pcs.
- Dill bunches - 1 pc.
- Bay leaves - 3 pcs.
- Hot pepper - 1 pc.
- Vinegar - 200 ml
- Salt - 250 g
Cooking algorithm:
- Cut pumpkin pulp into cubes, rinse and blanch in boiling water for 5 minutes. Throw the vegetable pieces in a colander, cool.
- Arrange the cubes in sterile jars. Add bay leaves, green sprigs, celery leaves, peeled and chopped horseradish root, hot pepper circles to the vegetable.
- Prepare a marinade based on water, salt, adding vinegar at the last moment. Pour pumpkin slices in jars with hot marinade.
- Send jars for pasteurization in a water bath. Prepare blanks in three-liter jars for 30 minutes at a water temperature of 85 degrees.
- Close jars with lids and cool by turning upside down.
Canned pumpkin is prepared in late autumn. It is during this period that its fruits fully ripen and the flesh becomes bright orange and as sweet as possible. And the latter has a great influence on the final taste of the workpiece. Therefore, pumpkins of nutmeg varieties are ideal for conservation.
How to preserve a pumpkin for the winter.
The fruits must be divided into parts and cleaned with a large spoonful of seeds. If there are fibers inside, then the pumpkin will also have to be thoroughly cleaned of them.
Then, with a sharp knife, peel off the top skin so that only the fragrant juicy pulp remains.
We cut it into one size not large cubes. Their size can be in the range of 1-3 cm.
The resulting pumpkin pieces must be boiled for one or two minutes, and then very quickly transferred to cold water.
After cooling, arrange the cubes in small jars, alternating them with cloves (3 buds), black pepper (3 peas), cinnamon (a piece 1 cm long), bay leaf (1 pc). This amount of spices is calculated for a half liter jar. If the pumpkin is marinated in large jars, then increase the spices proportionally. Also, add one tablespoon of 9% vinegar to each container.
Pour jars filled with pumpkin to the top with boiling brine. We prepare the brine from 2 teaspoons of sugar, 3 teaspoons of salt, dissolved in 1 liter of water.
It remains only to sterilize the jars in boiling water. This procedure for the indicated cans will take 30 minutes.
Screw on the lids.
Such canned pumpkin, in winter, is good as a delicious snack. It goes well with and complements canned cucumbers and tomatoes. The color scheme of such a vegetable set will become a bright decoration of any table.