Cooking pumpkin recipes for the winter. Secret secrets of harvesting pumpkins for the winter

Pumpkin is a versatile vegetable that can be used to make a huge number of dishes. Its pulp is used to make soups, pies, desserts and even bread. Pumpkin is the key to maintaining health and lightness after eating, because it is perfectly absorbed by the body. Many do not want to part with their favorite pumpkin dishes with the onset of winter, trying to diversify the diet with blanks. We offer several delicious pumpkin recipes that will not leave you indifferent after the onset of cold weather.

How to choose the right pumpkin

When buying a pumpkin, you should pay attention to its size. The best fruits - weighing from 3 to 5 kg. Such vegetables will be less fibrous and sweeter. Giant pumpkins are grown as feed varieties for animals, and even with a weight of 10-15 kg, it will be inconvenient to store and transport the fruit. The peel of the plant should be firm, smooth, not wrinkled and free of defects (presence of rot, bruises). Carefully inspect the strips on the peel - they should be straight. If the stripes are wavy, then this indicates the presence of nitrates.

When choosing a pumpkin, carefully inspect its stem (tail). An indicator of the ripeness of a vegetable is the drying of the tail. The hardening of the bark with a well-developed pattern can “talk” about the achievement of maturation. Ask the seller to cut the pumpkin to determine the quality of the pulp. The more orange, meatier and denser it is, the better. The seeds of a ripe fruit should be ripe and large. Give preference to pumpkins of round sizes - they are always sweeter.

What can be prepared from pumpkin for harvesting for the winter

Ripe pumpkin is a storehouse of vitamins and minerals necessary for the human body. It is rich in vitamins A, B, C, E, P, PP and rare vitamin T, which accelerates metabolic processes, which prevents the deposition of extra pounds. Minerals in pumpkin are sulfur, phosphorus, fluorine, zinc, calcium, potassium, magnesium. A large amount of pectin found in the orange vegetable removes toxins and ensures the release of "bad" cholesterol.

If you harvest a pumpkin for the winter, then it will not only not lose its useful qualities, but will also increase them when combined with other vegetables. The calorie content of the canned orange plant is very low, so it acts as a healthy dietary product in winter. If you harvest a pumpkin for the winter, then it becomes even sweeter and softer. Consider the most popular and proven recipes for winter harvesting.

Puree has the same properties as the product from which it is made. Airy apple-pumpkin puree in winter has a limitless range of applications. It can be used as a base for soufflés and sauces, as a filling for homemade cakes or as baby food for babies. By rubbing the fruits, it is easy to make sweet cheesecakes, marshmallows or sandwiches, and some adults eat this delicacy right from the jar in winter. Cooking and rolling up apple-pumpkin puree for the winter is not difficult, judge for yourself.

Ingredients:

• 1 kg of peeled pumpkin pulp;
• 1 kg of apples;
• 300 grams of sugar.

Preparation recipe:

1. Peel the pumpkin from seeds and fibrous parts, cut into narrow slices, then cut the skin with a knife, the pulp into pieces.
2. Peel apples, remove seeds and core, cut into slices.
3. Transfer everything to a small saucepan, mix, sprinkle with sugar.
4. Leave the chopped fruits in sugar for a couple of hours, stirring occasionally.
5. When the pulp releases a sufficient amount of juice, boil the mixture until soft over low heat.
6. After the apple-pumpkin mixture has cooled, puree with a blender until smooth and smooth.
7. Bring the puree to a boil, then pour into sterilized jars.
8. Transfer the jars to a specially prepared large pot of boiling water, sterilize with puree for at least 10 minutes, then roll up.
9. Turn the containers upside down, wrap for a day, then send the blanks for storage until winter.

Homemade juice in a juicer

It is easiest for owners of juicers to make pumpkin preparations for the winter, because a smart device will do all the work. The juice obtained from the pumpkin with the help of a juicer is much tastier and healthier than the purchased one - it comes out more saturated and without sediment. Natural pumpkin drink is popular as a product for a healthy diet and as a therapeutic and prophylactic agent. Since it has many medicinal properties: soothing, antipyretic, antimicrobial, diuretic, choleretic, tonic, it is recommended for use by both official medicine and folk medicine.

Ingredients:

• 1 kg pumpkin;
• 200 grams of sugar.

Preparation recipe:

1. Wash the pumpkin, peel, seeds, fibrous part, cut into medium pieces.
2. Pour water into the lower tier of the juicer up to the water mark, then place the remaining tiers on top.
3. Spread the chopped pumpkin on the top of the structure, close the juice cooker tightly, put on fire.
4. 45 minutes after the water boils, the juice will begin to stand out, which should be collected with a tube in a large saucepan.
5. After the juice flows out, open the unit, stir the pulp so that it is glass.
6. Add sugar to the juice, bring it to a boil and pour it hot into sterilized jars, which should be immediately rolled up.

Caviar with vegetables in the microwave

Pumpkin is versatile. It goes well with fruits and vegetables. In addition to delicious jam and juice, it produces excellent caviar, which practically does not differ in taste from squash, because these two vegetables are twinned. This healthy dish will be a good help for the whole family in winter beriberi, and cooking it is as easy as shelling pears. We offer an easy recipe for pumpkin caviar with vegetables, cooked in the microwave.

Ingredients:

• 500 g pumpkin pulp;
• two carrots;
• two bulbs;
• two teeth. garlic;
• three st. l. grows. oils;
• one st. l. wheat flour;
• salt, pepper to taste.

Recipe step by step:

1. Cut the pumpkin pulp into medium cubes, put in a glass form, add ground pepper, flour, salt, mix.
2. Pour vegetable oil into a preheated pan, fry the chopped garlic, after a couple of minutes add the grated carrots.
3. When the frying is ready, mix it with pumpkin, send it to the microwave for 15 minutes at maximum power.
4. When ready, chop the caviar with a blender, put in sterilized jars, then roll up with tin lids. Pumpkin spin-harvesting for the winter is ready!

Homemade seamings are ample opportunities for creating new flavor compositions. A very tasty and unusual option for harvesting for the winter is a pumpkin with orange and rosemary in a sweet sauce. A bright orange vegetable in this combination becomes simply unrecognizable. In winter, it is consumed as an independent dish or with casseroles, pancakes, milk puddings, and even as a dressing for vegetable salads and stews. Your child will be happy to eat canned pumpkin with orange.

Ingredients:

• 200 grams of pumpkin;
• one orange;
• 120 grams of sugar;
• rosemary greens.

Preparation recipe:

1. Choose a ripe, high-quality pumpkin with bright orange flesh, peel, cut the flesh into small pieces.
2. Cut a ripe orange into thin slices.
3. In a sterilized glass jar, lay pumpkin, orange, rosemary sprigs in layers.
4. Sprinkle sugar on top, pour boiling water over.
5. Put the jars in the oven for 20 minutes to sterilize the workpiece.
6. Close the finished preservation with lids, turn the jars over, wrap them in a blanket until they cool completely.

Pumpkin Appetizer with Asparagus Beans

Ingredients:

• 2 kg pumpkin;
• 1 kg of asparagus beans;
• half a kilo of sweet pepper;
• 1 kg of ripe tomatoes;
• 100 g 6% vinegar;
• one stack. Sahara;
• two teeth. garlic;
• two st. l. vegetable oils;
• two st. l. salt;
• dill.

Preparation recipe:

1. Peel the pumpkin, cut into medium cubes.
2. Cut the asparagus beans into chopsticks, Bolg. pepper - half rings.
3. Pass garlic and tomatoes through a blender, add sugar, salt, vinegar, rast. oil.
4. Put chopped vegetables and dill into the resulting mixture, put on fire, after boiling, cook for 45 minutes, stirring occasionally.
5. Arrange a hot snack in jars, sterilized in advance, roll up.

Pickled pumpkin with spices in a slow cooker

Pickled pumpkin has a pleasant sweet and sour taste and is somewhat reminiscent of canned pineapple. This is an excellent appetizer or side dish, an addition to all kinds of vegetable salads, meat dishes. Pickled pumpkin retains all the beneficial properties of a fresh vegetable, and its regular use helps to normalize sleep and memory, improve digestion and the functioning of the nervous system.

Ingredients:

• 2.2 kg of pumpkin pulp;
• 4 tooth garlic;
• 150 grams of chili pepper;
• two st. l. sunflower oils.

For marinade:

• one liter of water;
• one st. l. salt;
• 1.5 stack. Sahara;
• 5 pieces. laurel sheet;
• 5 pieces. allspice peas;
• one st. l. ground black pepper.

Preparation recipe:

1. Cut the peeled pumpkin into cubes.
2. Garlic and chili pepper - optional.
3. Cook the marinade in a slow cooker in the "Paste" mode for 5 minutes, mixing all the ingredients.
4. Put the rast into the bowl with the marinade. butter and chopped vegetables.
5. In the "Extinguishing" mode, cook the appetizer for 35 minutes, stirring occasionally.
6. Use a colander to separate the stewed vegetables from the liquid.
7. Arrange the vegetables in sterilized jars, and bring the marinade to a boil in the Pasta program (2 minutes).
8. Pour jars with hot marinade, cork, turn upside down, wrap with a towel, leave to cool.
9. You can store the snack until winter in the refrigerator or other cold place.

Candied fruits, as a delicacy, came to us from the East, and many people consume them daily. But fruits candied in syrup, which are sold in stores, do not bring much benefit to a person, because they contain various flavors, dyes and other chemical additives. Homemade candied pumpkin is a tasty and healthy treat that is a worthy alternative to sweets. We offer a simple recipe for preparing a sweet treat for the winter, which can be stored in a cool, dry place for up to 6 months.

Ingredients:

• 1 kg of pumpkin peels;
• three glasses of sugar;
• one liter of water.

Preparation recipe:

1. Peel pumpkin peels, cut into strips.
2. Prepare a 10% saline solution, leave the crusts in it for a day.
3. Soak the pumpkin peels in cold water, then boil until the salt has dissolved.
4. Make syrup from sugar and water.
5. Pour the crusts with sugar syrup, put on fire, bring to a boil, turn off, let cool.
6. Repeat the operation 4 times until the crusts become transparent.
7. Cooked candied fruits are thrown into a colander to drain the syrup, then dried for 8 hours at 55 degrees. At home, this is done in the oven, constantly maintaining the desired temperature.

Jam - assorted

Adherents of a healthy diet consider jam a useless food that only increases body weight, because fruits undergo a long heat treatment, during which all useful substances are lost. But lovers of this delicacy do not pay attention to such trifles, and with pleasure they cook it for the winter for future use, so that later they can pamper their loved ones with delicious pies with jam or just eat with tea. We offer a recipe for pumpkin jam with dried apricots, because the most delicious and thickest delicacy is obtained if it is prepared from an assortment.

Ingredients:

• 3 kg of pumpkin pulp;
• half a kilo of dried apricots;
• 2 kg of sugar;
• half tsp lemon. to-you.

Preparation recipe:

1. Grate the prepared pumpkin pulp on a coarse grater.
2. Soak dried apricots, after it swells, chop finely.
3. Combine pumpkin and dried apricots, add a little water, cook for 30 minutes.
4. After pour sugar, cook until thickened, then put citric acid.
5. After the jam has cooled, put it in sterilized jars, tightly close with plastic lids.
6. Store in the refrigerator until winter.

Compote with spices and lemon

Pumpkin compote prepared for the winter is the best way to preserve vitamins. Although vitamin C disappears from it after cooking, the rest of the beneficial substances remain safe and sound. The autumn beauty, in combination with lemon and spices, has a sweet and spicy taste, so even the most strict gourmets will appreciate this pumpkin recipe.

Ingredients:

• 500 grams of pumpkin pulp;
• one lemon;
• one stack. Sahara;
• 6 pcs. carnation;
• 1 liter of water;
• a pinch of vanilla.

Preparation recipe:

1. Wash the prepared pumpkin pulp, cut into small pieces.
2. Put the sliced ​​\u200b\u200bpieces into a saucepan, sprinkle with sugar, pour water.
3. Bring to a boil, then add squeezed lemon juice.
4. Boil the compote for 20 minutes over low heat, stirring occasionally.
5. After softening the pumpkin, add cloves, vanilla, or any other spices to taste.
6. Boil compote for 2 minutes, then pour into sterilized jars, roll up, put in storage until winter.

Freezing pumpkin at home

In order for the pumpkin to retain its useful qualities as much as possible until winter, the best way to harvest is freezing. But you should know that before you send the orange beauty to the freezer, it is better to bake it in the oven or blanch it to avoid flabbiness or wateriness that occurs when the pumpkin pulp is frozen fresh. We offer a quick recipe for cooking pumpkins for good preservation until winter.

Ingredients:

• one medium pumpkin.

Preparation recipe:

1. Wash pumpkin, cut in half, remove seeds and fibrous part.
2. Cut into small cubes, put on a baking sheet.
3. Send the pumpkin slices to the preheated oven for 45 minutes.
4. Cool the baked product, then transfer to an airtight plastic container, draining the resulting liquid.
5. Send the baked pumpkin to the freezer until winter.

Video: quick and tasty pumpkin recipes for the winter

A garden that is empty in autumn is always adorned with a bright pumpkin that looks like a large orange orange. A sorceress in a fairy tale turned it into a carriage with a flick of her hand, and modern housewives turn this fabulous plant into incredibly delicious dishes. It is easy and quick to cook absolutely everything from pumpkin: add some fruits or vegetables to it, and you get a light salad. Or fill pumpkin puree with biscuit dough - here's a wonderful casserole for you. Watch video recipes that offer original recipes for pumpkin preparations for the winter.

pumpkin jam

Pumpkin dessert in sweet and sour marinade

Easy Salad Recipe

Cooking pumpkin and zucchini

An unusual pumpkin dish that tastes like pineapple

Pumpkin can be kept fresh and juicy almost until the very end of winter - you just need to observe certain parameters of air temperature and humidity in the room. But it can become the basis of a variety of salads, appetizers, jams, purees and compotes, which will delight you and your household with wonderful taste more than once. Pumpkin blanks for the winter will be a wonderful addition to both everyday and festive tables.

In one of the last articles, we gave advice on what to cook from pumpkin. I am glad that interest in this culture began to gradually grow again - after all, until recently it was ignored and considered suitable only for feeding pets. Meanwhile, pumpkin is very rich in vitamins - primarily A and E, as well as B vitamins. The first two are necessary to maintain youthfulness and elasticity of the skin, and the latter provide thick hair. In other words, a pumpkin can be given the honorary title of "keeper of female beauty", and it is the representatives of the fair half who should make sure that she is present on the home table every day - even if in the form of blanks for the winter.

You can preserve the pumpkin according to the recipes from the "Beautiful Half".

Some useful tips:

Pumpkin puree for the winter

Products: pumpkin weighing 1500-1700 g, water - 1 l, sugar (preferably brown) - 300 g, cranberries - 300 g, cloves - 3-5 pcs.

Cooking: the pumpkin is washed, cut into pieces, the seeds are removed from it with a tablespoon. The skin is peeled, and the pulp is cut into cubes with a side of 1 to 2.5 cm. Syrup is boiled from water and sugar, brought to an intense boil, and pumpkin cubes are placed in it. Squeeze juice from cranberries through a gauze napkin. You can also use a juicer or rub the berries through a sieve. The juice is added to the water in which the pumpkin is boiled. The cooking process should take 20-30 minutes in total. Shortly before its end, boxes of cloves are placed in a pot with pumpkin.

The finished pumpkin is thrown back onto a sieve, allowed to drain excess water and rubbed or passed through a blender while it is still warm. The finished puree is placed in a clean sterilized jar and hermetically sealed with a lid steamed in boiling water.

Harvesting for the winter - pumpkin and apple puree

Products: pumpkin weighing 1500-1700 g, apples - 500 g, sugar (preferably brown, cane) - 2 tbsp. spoons, lemon - 0.5 pcs.

Cooking: the pumpkin must be washed, cut, cleaned of the seeds of the fibers on which they are held, and also the skin is removed. Apples are also freed from the skin and seeds. Both are passed through a meat grinder, mixed with sugar, put in an enamel pan and boiled over low heat for two hours, stirring occasionally so that the mass does not burn. 5-10 minutes before the end of cooking, squeeze the juice of half a lemon into the puree. The hot mass is laid out in sterilized glassware and hermetically sealed.

Pumpkin caviar for the winter

Products: prepared peeled pumpkin pulp - 0.5 kg, tomatoes, onions and carrots - 300 g each, garlic - 3 cloves, salt and black pepper - to taste, vegetable oil (preferably olive) - 3 tbsp. spoons, chopped greens of fresh basil or marjoram - 1 tbsp. spoon, apple cider vinegar - 1 tbsp. spoon.

Cooking: grate the pumpkin and carrots on a coarse grater, finely chop the onion, pass the tomatoes through a meat grinder or turn them into gruel with a blender. Heat vegetable oil in a heavy-bottomed metal bowl. Lightly fry the chopped onion on it, then add the carrots and pumpkin and simmer, covered, until soft - this will take about 15-20 minutes. Vegetables should be stewed over low heat. Add ground tomatoes, crushed garlic, herbs, black pepper and salt, mix and simmer for another 20 minutes, remembering to stir. At the very end, add apple cider vinegar to the vegetable mass. Lay hot caviar in sterilized jars and cork with lids previously scalded with boiling water.

Pickled pumpkin for the winter - the easiest recipe

Products: pumpkin weighing up to 3 kg, water - 1 l, table vinegar 9% - 5 tbsp. spoons, salt - 1 tbsp. spoon, sugar - 1 tbsp. spoon, cinnamon - 2-3 g, cloves and black peppercorns - 5-6 pcs each, bay leaf - 2 pcs.

Cooking: marinade is made from water, vinegar, spices, sugar and salt. The prepared pumpkin pulp is cut into small cubes and poured over with boiling water. You can simply dip the pumpkin for 1-1.5 minutes in boiling water, then drain the liquid, cool the pumpkin and put it in clean jars. Boiling marinade is poured into each jar so that it fills the container to the very brim and even overflows a little. Sterilization of jars with a volume of 0.5 l is carried out for 15 minutes, with a volume of 1 l - for 20 minutes.

Pumpkin marinated with a bouquet of spices

Products: pumpkin - 2 kg, hot red pepper - 150 g, parsley - 100 g, garlic - 50 g, vegetable oil - 4 tbsp. spoons, water - 0.5 l, table vinegar 9% - 100 g, sugar - 1.5 cups, salt - 2 tbsp. spoons with a small slide.

Cooking: peeled and diced pumpkin is placed in an enamel pan along with chopped pepper, garlic and parsley. Pour boiling marinade made from water, vinegar, sugar and salt. Bring the marinated vegetables to a boil. Pour vegetable oil into the pan and boil its contents over low heat and with constant stirring for half an hour. Then the vegetables are thrown back on a sieve and distributed in jars prepared in advance and sterilized. The drained marinade is again brought to a boil and, without letting it cool, is poured into jars. Roll up immediately.

Pumpkin salad for the winter with bell pepper

Products: peeled pumpkin - 2 kg, tomatoes (tomatoes) - 1 kg, bell peppers and carrots - 500 g each, onions - 300 g, garlic - 2 heads, vegetable oil - 1 cup, sugar - 100 g, salt - 2 tbsp . spoons, vinegar essence - 2 tbsp. spoons, black peppercorns and coriander seeds - 10 pcs.

Cooking: onions are cut into half rings, pumpkin and carrots are cut into thin slices 3-4 cm long, and bell peppers are cut into strips of the same length. The vegetable oil is heated and the onions and carrots are lightly browned on it, after which the pumpkin and bell pepper are added. The vegetables are mixed and stewed over low heat for 5 minutes, and then the tomatoes, minced through a meat grinder, salt and pepper are added. In this form, stew over low heat for about half an hour. Vinegar, spices and chopped garlic are introduced a few minutes before the end of the process. Jars and lids must be sterilized in advance. A hot salad is laid out in them and immediately rolled up.

Snack for the winter of pumpkin and eggplant

Products: peeled pumpkin pulp - 2 kg, eggplant - 3 kg, tomatoes - 2.5 kg, bell pepper - 1 kg, garlic - 300 g, fresh parsley - 300 g, vegetable oil - 0.5 l, ground chili pepper - ¼ teaspoon, sugar - 150 g, salt - 100 g, table vinegar 6% - 120 ml.

Cooking: all vegetables, except eggplant, are washed, peeled and cut into small slices. Eggplants do not need to be peeled before cutting, they are cut along with the skin. Tomatoes are passed through a meat grinder or blender - they should turn into a liquid slurry. It is brought to a boil over medium heat, adding chopped garlic and parsley, as well as salt, sugar, vegetable oil, vinegar and chili. As soon as this sauce boils, slices of eggplant, pumpkin and bell pepper are dipped into it. The whole mass is again brought to a boil and boiled over low heat for an hour. The appetizer is laid out hot in pre-prepared sterilized jars and rolled up, and then wrapped in a warm blanket and left in this form for 12-15 hours until they completely cool down.

Sweet blanks for the winter: pumpkin jam with lemon

Products: peeled pumpkin - 1 kg, granulated sugar - 1 kg, medium-sized lemon - 1 pc.

Cooking: pumpkin is cut into cubes of 1X1 cm, put in an enameled bowl or pan and covered with sugar. It should stand at room temperature for 8-10 hours and let the juice flow. After that, the container with the pumpkin is put on a slow fire and heated until the juice boils and the sugar dissolves in it. The pumpkin is boiled in the resulting syrup for half an hour. Remove the zest from the lemon (the upper yellow part of the skin). This can be done by processing it with a grater. The white part of the skin is cut off with a knife and thrown away, since it is unsuitable for cooking jam. Lemon pulp is passed through a meat grinder, mixed with chopped zest and added to boiling jam shortly before the end of cooking. The mass is laid out in jars after it has cooled.

Homemade "honey" from pumpkin

Products: peeled pumpkin - 1 kg, sugar - 200 g, cinnamon - 2-3 g, cloves - 5-6 pcs.

Cooking: the pumpkin pulp is rubbed on a coarse grater, mixed with sugar, put in an enameled container and left for several hours - until the juice is released. The container is put on a slow fire and boiled, periodically scooping out and pouring the excess juice secreted into another dish. When the pumpkin becomes completely soft, you need to add cinnamon and cloves, after which the cooking of "honey" is continued for some more time, bringing it to the consistency of sour cream. The mass is poured hot into sterilized jars and rolled up. The remaining juice can be used to make compotes, cocktails, fruit drinks, jellies and desserts.

Pumpkin compote for the winter

Products: peeled pumpkin pulp - 1 kg, sugar - 700 g, water - 1.5 l, vinegar 9% - 1 teaspoon, vanilla sugar.

Cooking: the pumpkin cut into small and thin slices is placed in a saucepan, sugar is poured there and hot water is poured. The container is placed on the stove, brought to a boil, vinegar is poured in, boiled for about 20 minutes. Before the end of cooking, you can flavor the compote with vanilla sugar.

Compote is laid out and poured into sterilized glass jars, twisted, turned the jars upside down and left in this position until completely cooled.

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Pumpkin is called the queen of autumn for a reason. This is an incredibly healthy vegetable that contains a wide range of vitamins and minerals. Especially valuable is carotene, which has a positive effect on vision, which is a good prevention of cancer.

Pumpkin is quite widely used in cooking: it is baked, fried, added to various pastries, boiled sweet cereals, mashed soups. A pickled vegetable has an unusual taste, for the preparation of which marinades saturated with spices are used with the addition of some acidic component: vinegar, vinegar essence, citric acid and others. Don't know how to pickle pumpkin? Recipes are collected for your convenience, try it, everyone will be delighted!

On our site you can also find marinating recipes, as well as salting, which will not leave you indifferent.

This preparation will be an excellent snack in the winter, when the season of fresh vegetables is over. This dish is very spicy and unusual, thanks to the available spices. The product has a pleasant sweet-sour taste, perfect for garnishing baked meat or poultry.

Product List:

• 1 kg pumpkin (already peeled);
• 0.5 water;
• 1.5 tbsp sweet sand;
• 2.5 tbsp 9% vinegar;
• 1 cinnamon stick;
• 6 peas of allspice;
• 8 buds of cloves;
• 0.5 tsp ground nutmeg;
• 0.5 tsp powdered ginger root.

Pickling pumpkin for the winter:

1. Wash the vegetable, cut it, clean it inside, cut off the peel. Cut the pulp into medium cubes.
2. Dissolve vinegar and sugar in water.
3. Pour the chopped pulp with syrup, leave to marinate overnight, covering the pan with a lid.
4. In the morning, all the spices are placed in several layers of gauze, tied with a knot.
5. We put the bundle in a container with pickled pumpkin, put it on low heat, boil for 5-7 minutes, until the pumpkin pulp is transparent.
6. We remove the dishes from the stove, insist for half an hour so that the vegetable is saturated with the aromas of spices.
7. We remove the spices from the marinade, lay out the contents in sterile jars, roll them up. We store in the cellar or basement. An appetizer prepared according to this recipe can be eaten immediately after preparation.

Pickled pumpkin like pineapple

In this way, pickled pumpkin resembles a little pineapple. Such a healthy dessert will delight all family members with its amazing taste in winter.

Product List:

• 2 kg of nutmeg pumpkin;
• 1 liter of drinking water;
• 3 art. white sugar;
• 1 tsp cinnamon powder;
• 150 ml of the 9th table vinegar;
• 6-10 sweet peas.

Quick Pickled Pumpkin:

1. Musk gourd works best for this recipe. Rinse vegetables, clean. Cut into medium cubes or sticks.
2. We fill the ladle with water, add all the spices, bring to a boil. Lay bright orange slices, cook them until transparent for 5-10 minutes. At this stage, it is very important not to overcook the vegetables so that the cubes do not lose their shape.
3. Next, we fill a sterile container with pumpkin along with the marinade, roll it up with lids, cool it under a warm blanket, store it on the shelf of the refrigerator or basement.

Such a preparation can be eaten immediately, only you need to insist it for at least a day in a cold place.

Pumpkin marinated in honey-mint marinade with garlic

Pumpkin turns out unusually tasty, looks very attractive. Even non-lovers of this vegetable will not be able to resist the appetizing aroma and taste of bright orange pieces. The pulp is very tender, at the same time slightly crunchy. Having prepared a couple of jars of such an appetizer, you can always quickly treat guests to a gourmet appetizer and save time on slicing salads.

Ingredients for cooking (per liter jar):

• 600 gr. pumpkins;
• 2 tsp natural honey;
• 2 tsp salts;
• 1 tsp mint;
• 2-4 garlic cloves;
• 2 tbsp vinegar (wine).

How to pickle pumpkin for the winter:

1. For harvesting for the winter, we choose the ripest pumpkin with bright juicy pulp and ripe seeds. We free the vegetable from seeds and fibers, cut off the dense skin. Cut the pulp into medium cubes. Fill a deep bowl with stock.
2. We clean the garlic from the husk, after crushing the clove with the side of the knife. Chop the garlic into very thin slices.
3. Garlic with dry mint is added to the main ingredients. Mix thoroughly.
4. We lay out the mass, tamping and shaking, according to pre-steamed jars.
5. On top of each jar, add wine vinegar, salt and natural honey. We fill the containers to the very top with boiling water, cover with tin lids.
6. We put the jars under the lids in an oven preheated to 120 degrees, calcined for 20-22 minutes.
7. Then we cork the lids, turn the rolls upside down, wrap them warmly, leave for 6-8 hours until they cool completely.
8. After two weeks, the pumpkin will marinate well and be ready to eat. A pumpkin snack is stored for no more than 6-8 months.

Spicy pumpkin marinated with apples

The taste of pickled pumpkin depends on the variety and recipe of the marinade, because. vegetable, like a sponge, absorbs all the aromas and tastes. Such a preparation is well suited for a side dish or as a separate snack dish, which is especially important during Lent. Pumpkin with apples and vegetables has a very bright, but at the same time harmonious taste.

• 260 gr. pumpkin pulp;
• 1 apple;
• 80 gr. celery (root);
• 0.5 pods of Bulgarian pepper;
• 1 star anise;
• 1 pinch of dried dill and fennel;
• 1 garlic clove;
• 1 small pod of bitter paprika;
• 1 PC. cardamom;
• 2 laurels;
• 4 peas of allspice;
• 650 ml of drinking water;
• 40 ml of apple cider vinegar;
• 2 tbsp sugar;
• 1.5 tsp salt.

Marinated pumpkin recipe:

1. We clean the pumpkin and celery. Cut the fruits into cubes or cubes.
2. Cut the apples in half, and cut the pepper, removing the core, into medium pieces.
3. We fill a liter jar up to half with pumpkin slices, then we send spices, several garlic plates and quite a bit of hot pepper inside.
4. We fill the jar to the end with a mix of pumpkin, apple, celery and paprika.
5. Boil water in a saucepan, salt, sugar and pour the contents of the jar. We cover the container, insist at least 1 hour.
6. After pouring all the liquid back into the pan, bring it to a boil. Season the boiling marinade with vinegar.
7. Pour vegetables with fruits with hot filling, roll up.
8. After cooling under a warm blanket, put the workpiece on the shelf of the refrigerator to marinate for at least a couple of days. After that, the pickled pumpkin is ready to eat.

Spicy pickled pumpkin

This sweet and sour preparation with pleasant spicy notes will deliciously diversify the diet and will be a great addition to the lean table. Such a pumpkin can also be added to a vegetable salad or a sweet pie.

Cooking Ingredients:

• 350 gr. pumpkins;
• 1 onion;
• 4 garlic cloves;
• 1 hot pepper.

For marinade:

• 2 tbsp. some water;
• 2 tbsp sugar;
• 70 ml vegetable oil;
• 4 laurels;
• 10 black peppercorns;
• 4 buds of cloves;
• 2 tsp rock salt (without iodine);
• 100 ml table vinegar.

Pickled pumpkin for the winter:

1. We free the onion from the husk, rinse, cut into half rings. My pumpkin, cut off the peel, take out the seeds with fibers, and cut the pulp into large sticks or cubes.
2. We clean the garlic, cut the cloves into slices. Bitter pepper free from seeds, cut into small rings.
3. Wash the jars with soda solution, rinse with clean water. For sterilization, we calcine them in the oven or steam them over hot steam.
4. In a sterile container, lay the chopped vegetables in layers.
5. Separately, in a saucepan, prepare the marinade for pouring. We fill the dishes with water, when it boils, add spices, spices and vinegar to it. Boil the marinade at low power for 5-7 minutes. At the very end, add vegetable oil, boil again.
6. We fill the jars with boiling filling, roll them up, cool them, covering them with a blanket. We store pickled pumpkin in the refrigerator or cellar.

Pumpkin marinated with mustard seeds and horseradish

Spicy spicy pumpkin will be an excellent appetizer on the festive table.

Cooking Ingredients:

• 1250 gr. pumpkin pulp;
• 500 ml of wine vinegar (can be table);
• 2 tbsp salts;
• 5 tbsp sugar;
• 2 small onions;
• 2-3 tbsp grated horseradish;
• 15 gr. mustard seeds;
• 2 dill umbrellas.

How to pickle pumpkin for the winter:

1. Rinse the vegetable, cut off the peel, scrape out the middle, chop into medium cubes. Put the pieces in a deep plate, sprinkle with salt, mix well, leave for the whole night, covered with a lid.
2. To prepare the marinade, pour some water into the pan, add granulated sugar, vinegar. When the marinade boils, blanch the pumpkin in several portions (5-7 minutes each) in the boiling marinade.
3. We put the welded vegetable in a colander so that all the excess liquid is glassed.
4. Peel the onion, cut into half rings.
5. In sterile jars we spread the cooled pumpkin mixed with onion half rings, dill umbrellas, pieces of horseradish and mustard seeds.
6. Pour the contents of the container with boiled marinade, cover the neck, leave until the next morning.
7. Then carefully drain the marinade, boil again and cool completely.
8. Pour the pumpkin with the cooled marinade, close the jar with tight plastic lids. To make the lid fit better, we lower it for a minute in boiling water and only then place it on the neck of the jar.
9. We store such a blank in a dark, cool room.

A variety of recipes will help you choose the way you like pickling. Because every hostess simply needs to have a couple of jars of pickled pumpkin on hand in winter. In addition to the fact that it can be eaten as a separate dish or served as a side dish, it is very tasty to add pumpkin in a salty marinade to minced meat for samsa or meatballs. This will give the filling an unusual juiciness and piquancy. Bon appetit everyone!

Pumpkin is rich in vitamins and minerals. First courses, side dishes, jams and compotes are prepared from the pulp, pieces are added to millet porridge, salted and marinated. Seeds are eaten and even young flowers are deep-fried.

Pumpkin for the winter is harvested sweet or salty with the addition of vegetables, fruits and seasonings. The vegetable is also indispensable for making juices and purees for young children. The preparation of any pumpkin blank for the winter will not take much time and will delight all loved ones with the taste and bright orange color.

Such a pumpkin preparation for the winter is suitable as an addition to beef or chicken for dinner for your family.

Ingredients:

• pumpkin pulp - 3 kg .;
• water - 1 l.;
• sugar - 1 tbsp;
• salt - 1 tbsp. ;
• cinnamon - ½ sticks;
• cloves - 5 pcs.;
• pepper - 6-8 pcs.;
• bay leaf - 1-2 pcs.;
• vinegar - 5 tbsp.

Cooking:

1. Prepare a marinade from water with salt, sugar and spices.
2. Boil the pumpkin pulp cut into small cubes in a boiled composition for about a quarter of an hour.
3. Put bay leaves and pumpkin pieces in jars.
4. Bring the brine to a boil, add vinegar and pour into jars.
5. Sterilize them for another 15-20 minutes. Seal with lids and after complete cooling, put in a cool place.

For lovers of spicy, you can add hot pepper to the blanks, you get a great snack.

If you are making salad preparations for the winter, try this recipe.

Ingredients:

• pumpkin pulp - 1.5 kg;
• tomatoes - 0.5 kg;
• bell pepper - 0.5 kg .;
• onion - 0.3 kg .;
• garlic - 12 cloves;
• sugar - 6 tablespoons;
• salt - 1 tbsp. ;
• oil - 1 glass;
• pepper - 8-10 pcs.;
• vinegar - 6 tablespoons;
• spices.

Cooking:

1. Wash all vegetables and cut into roughly equal pieces.
2. Sliced ​​onion, lightly sauté in oil.
3. Add pumpkin with pepper and simmer over low heat.
4. Punch the tomatoes with a blender and mix with salt, sugar and spices. You can add hot pepper if you like it spicier.
5. Add to vegetables and continue to simmer, stirring occasionally.
6. At the very end, squeeze the garlic, and pour in the vinegar. Let it boil and place in prepared sterilized jars.
7. Seal with lids and, after complete cooling, store in a suitable place for storage.

Ingredients:

• pumpkin pulp - 1 kg .;
• tomatoes - 0.2 kg;
• carrots - 0.3 kg;
• onion - 0.3 kg .;
• garlic - 5-6 cloves;
• sugar - 0.5 tbsp;
• salt - 1 tbsp. ;
• oil - 50 ml .;
• vinegar - 1 tbsp;
• spices.

Cooking:

1. All vegetables need to be chopped with a meat grinder into separate bowls.
2. In a large saucepan, fry the onion, then add the carrots, and after a while the pumpkin.
3. Continuing to simmer vegetables over low heat, add tomatoes or tomato paste.
4. Salt, if the pumpkin is not too sweet, add a drop of sugar.
5. Add pepper and spicy dried herbs to your taste after a couple of minutes.
6. Stew caviar for about half an hour, not forgetting to stir.
7. Five minutes before cooking, squeeze the garlic and add the vinegar.
8. Taste and balance the taste and texture by adding a little water, salt, spices or sugar.
9. When hot, lay out in a suitable container and cork with lids.

Such caviar can be eaten simply as a sandwich, spreading it on bread or as an appetizer for the main course.

Pumpkin jam with orange

Pumpkin for the winter with orange is a great delicacy for tea or a filling for pies and cheesecakes.

Ingredients:

• pumpkin pulp - 1 kg .;
• sugar - 05, -0.8 kg;
• orange - 1 pc.;
• cloves - 1-2 pcs.

Cooking:

1. Grind the pumpkin with a meat grinder or blender.
2. Rinse the orange thoroughly and remove the zest. Squeeze out the juice from the pulp.
3. Sprinkle the pumpkin with sugar and let it brew for a while so that the juice appears.
4. Set to simmer over low heat and add orange zest, cloves and/or cinnamon.
5. Pour in orange juice and cook, stirring occasionally for about an hour.
6. Let it cool completely and repeat the procedure.
7. Remove the zest, cinnamon stick, clove buds and, if desired, add a spoonful of fragrant honey.
8. Bring to a boil and pour hot into jars.

A wonderful dessert for tea will please all the sweet tooth.

Pumpkin compote for the winter

This recipe takes quite a long time, but as a result, pumpkin slices taste like pineapple. Just lick your fingers!

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.