Recipes for spicy pumpkin snacks for the winter. Pumpkin puree for the winter

If you are looking for pumpkins for the winter recipes then we are ready to help you. Our article contains only the best recipes!

Pumpkin jam for the winter

Required products:

Apples - 1 kg
- lemons or oranges - 2 things
- pumpkin - 1.5 kg
- sugar - 2 kg
- water - 1.5 liters

Cooking:

Peel the pumpkin from the peel and seeds, cut into pieces. Chop the apples. Cut lemons or oranges into slices without peeling. Make a syrup - dissolve sugar in some water, let it boil, lay out the fruits, let it boil again. Remove from the stove, let the workpiece stand for several hours. Boil again, cook for 5 minutes, let it brew again. Cook for the third time until done. This will take 5 minutes. Pour the delicacy into sterilized jars, cork with metal lids to keep it for a long time.

Harvesting pumpkins for the winter: recipes

Jam with dried apricots and pumpkin.

Ingredients:

Sugar - 520 g
- dried apricots - 320 g
- pumpkin pulp - 1 kg

Cooking:

Peel the fruits, cut into small pieces. Put on fire, cook for 5 minutes. Remove, strain, allowing excess liquid to drain. Pour sugar, put dried apricots, let it boil for about an hour, pack it hot in a clean, sterile container.

Pumpkin goats.

You will need:

Citric acid - 10 drops
- sugar - one glass
- pumpkin seeds - 1 tbsp.
- vodka - ? Art.

Cooking steps:

Soak the seeds for 15 minutes, remove the thin peel, scald with boiling water, discard in a colander. Make citric acid: dissolve a teaspoon of acid crystals in 2 teaspoons of hot water. Prepare caramel: pour water into a saucepan, put citric acid and sugar in it, stir, put on a tile. Place it in such a way that it warms up on one side. On the other hand, foam will be collected, which must be collected from time to time. As soon as the foam ceases to stand out, increase the fire, evaporate the liquid until caramel forms. Pour the seeds into a plate, which must first be lubricated with oil, fill them with hot caramel. Separate the gozinaki from the plate, cut into rhombuses.

Pumpkin caviar for the winter

- onion - 220 g
- pumpkin - 1.2 kg
- carrot - 620 g
- greenery
- salt pepper

Cooking:

Peel the fruits, crumble into pieces, pour in some water, boil for half an hour with the lid closed. Separately, boil the carrots, peel, “drive” through a meat grinder along with pumpkin pulp, put chopped, fried onions, herbs, salt, pepper. Put the mass in jars, sterilize.

Pumpkin preparations for the winter

Marinated version.

Ingredients:

Pumpkin pulp - 3 kg
- liter of water
- black peppercorns - 20 pieces
- lemon peel
- wine vinegar - 1 l
- granulated sugar - one and a half kilograms
- ginger
- cloves - 10 pieces
- salt - a tablespoon

Cooking:

Pour vinegar into the water, put sugar, lemon zest, spices, let it boil, cook for 15 minutes. Transfer the pumpkin to a saucepan, cut it into slices, let it boil for 20 minutes. The slices should be shiny and soft. After that, remove them from the stove, leave for one night. In the morning, take out the pulp, put it in jars. Let the marinade boil, cook a little so that it becomes thick, strain it, let it cool, pour it into a container, seal it, transfer it to the cellar.

Pickled cucumbers in a pumpkin.

Ingredients:

Pumpkin
- cucumbers
- garlic
- black currant leaves
- tarragon
- dill
- horseradish leaves
- water - one liter
- salt - 60 g

Cooking steps:

Cut off the top of the pumpkin, scrape out all the insides along with the seeds. Put clean leaves of tarragon, dill, garlic on the bottom. Rinse the cucumbers thoroughly, lay them tightly, covering them with horseradish sheets, sprinkle with spices. Pour the contents with boiled, cooled brine (take 60 g of salt per liter of water). Put the cut top on top, seal the edges with wax. Store the workpiece in a cool place, adhering to the temperature - no more than 5 degrees.

Do not disregard and.

Dishes from pumpkin for the winter

Snack "Pumpkin".

Required products:

Bulgarian pepper - 520 g
- cauliflower - 2 kg
- table gourd
- sunflower oil - 320 g
- garlic - 80 g
- granulated sugar - 155 g
- vinegar - 60 g
- parsley
- salt - 40 g
- dill

Cooking:

Disassemble the cabbage, boil for 5 minutes, pass through a meat grinder, boil for 10 minutes. Finely chop greens, garlic and pepper. Dip the cabbage into the finished marinade, stir, boil for 40 minutes, stir lightly, pack, roll up, warm for half an hour, cool, put away for storage.

It turns out very tasty and

Dried pumpkin.

Ingredients:

Sugar - 420 g
- apple, pumpkin pulp - 1 kg each

Cooking:

Wash apples and pulp, peel, crumble into pieces, put in a container, sprinkle with sugar, put oppression, put in the cold, leave for 10 hours. Boil the juice that has managed to stand out, pour into glass jars, cork. Dry the fruits in the oven, put in a glass container, close the lids.

Mustard variant.

Required products:

Grated horseradish - 2 tbsp. spoons
- medium bulb - 2 pcs.
- pumpkin - 1.25 kg
- white mustard seeds - a tablespoon

For marinade:

Red grape vinegar - 2 tbsp.
- sugar - 5 tablespoons
- coarse salt - two tablespoons
- water - 2 tbsp.

How to cook:

Peel the vegetables, cut into cubes, sprinkle with salt, leave overnight. Pour vinegar into the water, put granulated sugar, salt, boil. Blanch the pumpkin slices in the resulting marinade for 4 minutes, remove, let the liquid drain, refrigerate. Pack the blank by adding grated horseradish, chopped onion, mustard seeds, pour marinade. Drain the liquid the next day, boil again, cool, pour the pumpkin again. Roll up the jars.

How about you.

Polish version.

Ingredients:

Sugar - 250 g
- pumpkin pulp - 1 kilogram
- carnation
- cinnamon
- vinegar - ? liters

Cooking:

Rinse the vegetables, peel, cut out the seeds, chop into slices, boil until tender. Prepare a marinade from sugar and vinegar, boil it, throw in the pumpkin, boil again for 10 minutes, leave to brew for 10 minutes, leave until the next day, drain the marinade, boil, pour over the vegetables again. Do this 3 times until the cubes are soft and brown. Put the cold billet in jars, tie it with parchment, store it in the cellar.

It turns out very tasty.

Pumpkin salads for the winter.

Required products:

Pumpkin - 4 kg
- Voditsa - 200 g
- vegetable oil - 155 g
- salt - 50 g
- sugar - 355 g
- garlic - 120 g
- red hot pepper - 320 g
- vinegar - 220 ml
- parsley - 200 g

Cooking:

Wash the fruits, peel, crumble into small cubes. Finely chop the parsley, hot pepper and garlic. Pour water, vinegar, vegetable oil into a clean saucepan, put salt, parsley, hot pepper, garlic. Mix it all up.

How to freeze pumpkin for the winter.

Peel the pumpkin, remove the seeds, crumble. Further freezing options will depend on the form in which you will use the vegetables. If it will be used for baby food, then it is better to do winter pumpkin puree. To do this, boil the fruits for a couple, chop with a blender and pour into molds. If you freeze vegetables raw, then after defrosting they will turn out to be too watery. That is why they must first be either blanched or baked.

How to save a pumpkin for the winter.

For long-term fresh storage, only completely whole fruits cut from the stem are suitable. If it is absent, then the process of decay begins in the pulp and the fruits deteriorate. It is necessary to store pumpkin at a temperature of 8 to 10 degrees. Humidity should be maintained at 70%. When storing, make sure that the vegetables do not touch each other. Lay them stalks down. It is best to do this on racks covered with straw. In addition, pumpkin pulp can be frozen or dried. In this case, it will also retain all its useful properties.

As you can see, pumpkin is a tasty and healthy product from which you can cook a huge number of various blanks!

Pumpkin blanks for the winter at home are a great success. Recipes with photos advise making fragrant pumpkin juice, tender, creamy puree, caviar and vegetable salads for the future. Lovers of sweet desserts choose how to cook pumpkin with sea buckthorn or orange, and those who have not yet decided on the cooking option simply cut the fresh pulp into pieces and freeze it until they find a suitable dish for themselves. In the freezer, the pumpkin is perfectly stored and easily “survives” until the deepest cold weather, without losing its taste and vitamin value.

Pumpkin juice for the winter - a recipe with a photo step by step

Pumpkin juice prepared for the winter according to this recipe with step-by-step photos will become a real table decoration on cold, snowy days. Its soft, not sugary taste will appeal to both children and adults, and its delicate aroma will remind you of warm, sunny, summer days, when this drink was only poured into cans.

Essential Ingredients for Winter Pumpkin Juice Recipe

• pumpkin - 3.5 kg
• water - 2 l
• sugar - 2 kg
• citric acid - ½ tsp

Step-by-step instructions for making pumpkin juice for the winter according to a recipe with a photo

Pumpkin for the winter "You'll lick your fingers" - bell pepper salad

Even the most picky gourmets will say “you will lick your fingers” about this winter pumpkin salad. Its refined, refined taste will effectively emphasize fish and meat dishes, and add bright piquancy and richness to potatoes or pasta. Well, if you want to eat the salad right away, without even rolling it into jars, just reduce the amount of vinegar indicated in the recipe by half and let the dish brew in the refrigerator for 6-12 hours.

Essential Ingredients for Licking Your Fingers Pumpkin Salad Recipe

• pumpkin - 2 kg
• bell pepper - 1 kg
• white onion - 1 kg
• vegetable oil - 200 ml
• sugar - 200 g
• tomato juice - 2 tbsp
• salt - 4 tbsp
• garlic - 8 cloves
• table vinegar 9% - 6 tbsp

Step-by-step instructions for pumpkin salad for the winter "Lick your fingers"

1. Cut the pumpkin into equal thick pieces, chop the onion into half rings and put together in a thick-bottomed enamel pan and boil over low heat for 20 minutes.
2. Release the bell pepper from the stalks and seeds, chop coarsely, add to the pumpkin and onion and cook for another 10 minutes.
3. Then pour in vegetable oil and tomato juice, salt, put sugar and garlic, passed through a press, mix well and simmer under a lid over low heat for at least half an hour.
4. 2-3 minutes before the end of the process, add vinegar and mix very thoroughly. Pack the hot salad in sterilized jars and roll up. Cool under a warm blanket, after turning upside down, then put in a cool place for storage.

How to freeze a pumpkin for the winter at home - a recipe for harvesting with a photo

There are several ways to freeze pumpkin for the winter at home. Which one to prefer depends on what the product will subsequently be used for. If you are going to use a blank for baby food, then you should make a homogeneous puree from the pumpkin pulp, pack it in food grade plastic containers and freeze it in this form.

To prepare pancakes, pancakes and pies, it is better to grate a fresh pumpkin on a coarse grater, put it in a plastic bag, let out all the air, twist it tightly and place it in the freezer.

No desire to mess with the workpiece for a long time? Then simply cut the pulp into slices of medium thickness, lay it on a plank and send it to the freezer. The slices will grab quickly and will not stick to each other. You will defrost them as needed and in the amount that is required at any given moment.

Pumpkin caviar for the winter - a simple recipe through a meat grinder with mayonnaise

Pumpkin caviar with mayonnaise, prepared for the winter according to this simple recipe using a meat grinder, turns out to be very juicy, tender and creamy in texture. Taste shades are enriched by additional vegetables included in the composition, and black ground pepper gives a slight piquancy to the dish.

Ingredients for pumpkin caviar with mayonnaise through a meat grinder

• pumpkin - 1 kg
• tomatoes - 600 g
• carrots - 600 g
• onion - 600 g
• garlic - 6 cloves
• olive oil - 6 tbsp
• mayonnaise - 2 tbsp
• salt - 3 tbsp
• ground black pepper - 1 tsp
• chopped greens of basil and marjoram - ½ tsp each

Step-by-step instructions for a simple recipe for pumpkin caviar for the winter through a meat grinder with mayonnaise

1. Wash all vegetables thoroughly and dry on a kitchen towel. Scroll the pumpkin twice through a meat grinder. Grate carrots on a coarse grater. Peel the onion and chop finely. Blanch the tomatoes in boiling water for a couple of minutes, then dip in cold water, remove the skin, and mash the pulp with a blender.
2. Pour olive oil into a deep enameled saucepan with a thick bottom, heat well and sauté the onion on it. After 5-6 minutes, add grated carrots and pumpkin, cover with a lid and simmer over low heat for about 20 minutes, so that the vegetables are completely softened.
3. Then put the twisted tomatoes, garlic, passed through a press, chopped herbs, salt and pepper, mix thoroughly, reduce the heat to low and simmer for another 20 minutes. Stir regularly so that the mass does not burn.
4. Immediately before turning off, introduce mayonnaise, mix again, pack hot in sterilized jars and quickly roll up.
5. Cool by turning upside down and wrapping in a warm blanket. Before winter, clean in the pantry or basement.

Pumpkin with orange for the winter - recipes for harvesting with photos

Pumpkin with orange, prepared for the winter according to this recipe with a photo, is a bit like traditional fruit jam. But due to the absence of prolonged heat treatment, the components retain not only their density and natural consistency, but also a maximum of useful vitamins.

Essential Ingredients for Pumpkin Orange Recipe

• pumpkin - 1 kg
• oranges - 3 pcs
• sugar - 600 g
• cloves - 15 pcs

Step-by-step instructions for a recipe with a photo on harvesting a pumpkin with an orange for the winter

1. Peel a very ripe, orange-red pumpkin, remove the seeds, and cut the flesh into slices of any shape.
2. Wash oranges well, dry and cut into thin, neat circles.
3. Put pieces of pumpkin and orange into dry, warm jars, alternating them in layers, add clove buds, add sugar, pour boiling water over and sterilize for the right amount of time.
4. Cork blanks with lids and quickly roll up. Turn the jars upside down, wrap them in a blanket and wait for the preservation to cool completely, then put them in the cellar for winter storage.

Pumpkin for the winter - video puree recipe

Harvesting pumpkin for the winter in the form of mashed potatoes at home is much easier than making caviar, salad, juice or a snack according to the above recipes with a photo. The author of the video says that the dish does not require any ingredients other than the pumpkin itself, and the process itself does not take too much time. The finished product can be eaten immediately or stored frozen until winter. Well, if you want to give natural food a brighter, sweeter taste and rich aroma, you can grind pumpkin pulp with sea buckthorn or orange according to the same principle.

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!

Calories: Not specified
Cooking time: 50 min

From a pumpkin for the winter, you can close not only, or, but also unsweetened preservation, for example, salads.
Salad with pumpkin for the winter, the recipe of which we have prepared for you today, is very tasty and does not require sterilization. All you need to do is peel and cut the vegetables, put them in a roasting pan, simmer until tender, add high-quality wine vinegar and put the finished dish in a sterile container. You can store such blanks in a cool basement or cellar.
The salad turns out incredibly tasty if you cook it with sweet pumpkin and fleshy red pepper.
It will take 50 minutes to prepare, from the ingredients indicated in the recipe you will get 3 cans of 0.5 liters each.

Ingredients:

- pumpkin - 2 kg;
- Bulgarian pepper - 500 g;
- carrots - 500 g;
- tomatoes - 500 g;
- onions - 150 g;
- garlic - 1 head;
- chili pepper - 1 pc.;
- olive oil - 200 g;
- wine vinegar - 40 ml;
- granulated sugar - 60 g;
- salt - 15 g.

Recipe with photo step by step:

We start as always with onions and garlic. Onion cut into thin half rings. We clean the head of garlic, cut the cloves into slices.




Put the tomatoes in boiling water for a minute, then cool in a saucepan with cold water, remove the skin, cut into large slices.




Scrape the carrots, cut into thin circles or small cubes.




We clean the fleshy red bell pepper from seeds, cut coarsely. Cut a small pod of green chili into rings. If you want to make a sweet salad for children, then you should not add chili.






We cut the peel from the pumpkin, scrape out the seeds with a spoon, cut the flesh into large cubes.




Throw onion and garlic into a deep brazier. Next, add tomatoes, sweet peppers, carrots, chili and pumpkin. Pour sugar and salt. Then pour in extra virgin olive oil.




We close the brazier tightly, cook over moderate heat for 40 minutes, sometimes gently mix. 2 minutes before readiness, pour wine vinegar, instead of wine vinegar, you can use apple or regular 6% vinegar.




We sterilize jars over steam. We pack the salad in hot jars, immediately close it tightly and wrap it with a warm blanket. Leave at room temperature for 10 hours. Then we transfer the cooled blanks to a cool cellar for storage.






Storage temperature from +2 to + 8 degrees Celsius.
Try more tasty and interesting

Pumpkin salad for the winter, harvested during the ripening season of this vegetable, makes it possible to diversify the table in the cold season with not only a tasty, but also a healthy dish. The healing properties of pumpkin have been known for a long time. It is not only easy to digest, but also contains a large amount of vitamins, biologically active substances, microelements.

From a culinary point of view, the indisputable advantage of pumpkin is its softness of taste, which makes it possible to show the full bouquet of the spices used.

If you want the pumpkin and vegetables in the canned salad to retain their density, turn out to be crispy, add vinegar at the beginning of cooking. If you like the soft texture of the products in the salad - vinegar should be added at the end of cooking.

Pumpkin goes well with all vegetables. Salads from it not only excite the appetite, but also allow you to enjoy the taste and aroma of other ingredients included in the dish.

How to cook pumpkin salad for the winter - 15 varieties

Very tasty and original salad, in which the taste of mushrooms perfectly complements the sweetness of pumpkin.

Ingredients:

• Pumpkin - 1 kg.
• Zucchini - 1 kg.
• Onion - 0.25 kg.
• Carrots - 0.5 kg.
• Tomatoes - 0.5 kg.
• Chanterelle mushrooms - 0.5 kg.
• Green basil - 50 gr.
• Dried parsley and dill - 5 gr.
• Vegetable oil - 130 ml.
• Salt - 20 gr.
• Vinegar 9% - 30 gr.
• Sugar - 35 gr.

Cooking:

Cut the peeled pumpkin into large cubes, onions into slices, carrots into thin slices, zucchini pulp into large cubes, tomatoes into slices.

Chanterelles pre-soak in cold water, peel. Then finely chop.

Pour oil into a pot and put vegetables, sprinkle with sugar and salt, dried herbs. Simmer 45 min.

For 5 min. until ready, pour in the vinegar and put the chopped basil.

Arrange the hot salad in sterilized jars, close with sterilized lids and wrap upside down warmly.

After cooling, store in a cool place.

A tasty and satisfying salad that can be used both as an appetizer and as an independent dish, perfect for those who follow the Dukan diet or fast.

Ingredients:

• Asparagus beans - 1 kg.
• Pumpkin - 2 kg.
• Bulgarian pepper - 0.5 kg.
• Tomatoes - 1 kg.
• Salt - 2 tablespoons
• Garlic - 2 cloves
• Dill - optional
• Black pepper - optional
• Sugar - glass
• Vinegar 6% - 100 gr.

Cooking:

Clean the pumpkin, remove the peel. Cut into cubes.

Cut asparagus beans into sticks.

Blend tomatoes with garlic, sugar, salt, vinegar, vegetable oil.

Pepper cut into half rings.

Put the vegetables into the tomato mixture and cook over low heat for 45 minutes.

Arrange in sterilized jars and roll up.

The dish is tasty and rich in vitamins. Good as a side dish for fish and meat.

Ingredients:

• Pumpkin - 0.8 kg.
• Bulgarian pepper - 0.4 kg.
• Onion - 0.3 kg.
• Carrots - 0.2 kg.
• Tomatoes - 0.3 kg.
• Vegetable oil - 100 ml.
• Tomato paste - 50 gr.
• Salt - 1 ½ tablespoons
• Garlic - 20 gr.
• Parsley - 3 branches
• Black pepper - ½ teaspoon
• Apple cider vinegar - 2 tablespoons
• Sugar - 40 gr.

Cooking:

Cut the onion into half rings, grate the carrots on a coarse grater, pepper into strips. Coarsely chop the tomatoes.

Cut pumpkin pulp into cubes.

Press the garlic through a press, chop the parsley.

Pour oil into a thick-walled dish and sauté onions and carrots, add peppers and tomatoes and simmer for 10 minutes.

Add sugar, salt, tomato paste - simmer for 10 minutes. Add pumpkin and simmer for 10 minutes.

Then add the rest of the ingredients and let it boil for 5 minutes.

Arrange in banks and twist.

This homemade preparation is distinguished by its original taste and aromas. Can be used as an independent dish during Lent.

Ingredients:

• Pumpkin - 1 kg.
• Water - 0.6 l.
• Honey - table spoon
• Dark wine vinegar - 150 ml.
• Olive oil - 200 ml.
• Garlic - 1 head
• Mint - 30 gr.

Cooking:

Clean the pumpkin, remove the peel. Cut into small cubes. Sprinkle with salt and leave for 12 hours.

Pepper cut into small slices.

Carrot cut into small cubes.

Blanch peppers and carrots in boiling water.

Drain the juice from the pumpkin.

Boil water with vinegar, you can add your favorite spices. Put the pumpkin, carrots, peppers and cook in the marinade for 5 minutes. Add the garlic passed through the press, chopped mint, honey and cook for another 5 minutes.

Drain the marinade from the vegetables, arrange them in sterilized jars, pour over heated olive oil and seal.

Pumpkin salads with vegetables should be stored in a cool place and consumed no earlier than 2 weeks after preparation - after this time, the vegetables are saturated with each other's tastes.

This salad will appeal to those who love spicy dishes.

Ingredients:

• Pumpkin - 0.5 kg.
• Vegetable oil - 4 tablespoons
• Salt - teaspoon
• Garlic - 2 cloves
• Black pepper - a pinch
• A mixture of herbs for carrots in Korean - 7 gr.
• Vinegar 6% - 2 tablespoons
• Sugar - table spoon
• Onion - 1 pc.

Cooking:

Finely chop the onion and fry until translucent.

Clean the pumpkin, remove the peel. Grate for Korean carrots. Pass the garlic through a press.

Combine all ingredients, mix and refrigerate for four hours.

Arrange the salad in jars and sterilize by boiling for 25 minutes. Roll up.

This well-known salad is prepared simply and turns out to be quite spicy. It can be served both as a side dish and as an independent dish.

Ingredients:

• Pumpkin - 1.5 kg.
• Pepper - 1 kg.
• Carrots - 0.5 kg.
• Onion - 0.5 kg.
• Tomatoes - 1.5 kg.
• Hot pepper - 1 pc.
• Garlic - 1 head
• Vegetable oil - 200 ml.
• Sugar - 100 gr.
• Salt - 45 gr.
• Vinegar 70% - 6 ml.

Cooking:

Cut the pepper into medium strips, pumpkin into cubes, onion into cubes, grate the carrots on a coarse grater.

Tomatoes and hot peppers - puree.

Pour tomato puree, oil, salt, sugar into a saucepan, bring to a boil, add carrots and onions - cook for 10 minutes.

Add pumpkin and cook for 10 minutes.

Put pepper, garlic and cook for 20 minutes.

For 5 min. before the end of cooking, pour in the vinegar.

Arrange the salad in jars and roll up.

The dish is spicy and flavorful. It can be served both as a regular salad and as an appetizer for strong alcohol.

Ingredients:

• Pumpkin - 0.6 kg.
• Chili pepper - 1 pc.
• Water - 0.3 l.
• Bell pepper yellow - 0.3 kg.
• Salt - 3 teaspoons
• Allspice - 10 peas
• Vinegar 9% - table spoon
• Vegetable oil - 100 ml.

Cooking:

Clean the pumpkin, remove the peel. Cut into small pieces.

Cut the bell pepper and chili into small strips.

Boil water with vinegar, add sugar, allspice, salt, vegetable oil, vinegar. Boil 5 min. on low fire.

Arrange the pumpkin with peppers in jars, pour over the marinade and sterilize by boiling for 25 minutes. Roll up.

To prepare this dish, it is preferable to take pumpkins with yellow dense pulp. The dish is not only tasty, but also satisfying. Perfect for those who keep the post.

Ingredients:

• Pumpkin - 0.3 kg.
• Kohlrabi - 0.3 kg.
• Carrot - 200 gr.
• Garlic - 1 head
• Celery - 4 sprigs
• Allspice - 6 peas
• Salt - 1 teaspoon
• Sugar - 3 tablespoons
• Vinegar 9% - 3 tablespoons
• Water - 0.5 l.

Cooking:

Grate peeled kohlrabi and carrots on a Korean carrot grater. Cut pumpkin and garlic into thin slices.

Prepare marinade. Boil water, add sugar and salt, pour in vinegar, bring to a boil and turn off the heat.

Arrange vegetables with spices and herbs in jars, tamp and pour hot marinade.

Sterilize 25 min. and roll up.

The dish turns out to be original, with pronounced sweetish notes of the taste of pumpkin and tomatoes.

Ingredients:

• Pumpkin - 2 kg.
• Bulgarian pepper - 0.5 kg.
• Onion - 0.3 kg.
• Carrots - 0.5 kg.
• Tomatoes - 1 kg
• Vegetable oil - 200 ml.
• Salt - 2 tablespoons
• Garlic - 2 cloves
• Vinegar 9% - 270 gr.
• Sugar - 100 gr.

Cooking:

Clean the pumpkin, remove the peel. Cut into small cubes. Also cut carrots and onions, Bulgarian pepper - long strips. Press the garlic through a press. Tomatoes - puree.

Pour oil into a cauldron, saute onion and carrot, add pumpkin and pepper and cook for 10 minutes. Pour in the tomato puree and stir. Simmer until done. A few minutes before the end of cooking, pour in vinegar, put sugar, garlic.

The finished salad is laid out in sterilized jars and rolled up.

The salad turns out to be very satisfying, with a bright aroma of garlic and will appeal to those who like vegetables of a dense consistency.

Ingredients:

• Pumpkin - 0.4 kg.
• Boiled corn kernels - 100 gr.
• Celery - a couple of branches
• Water - 0.5 l.
• Salt - teaspoon
• Bulgarian red pepper - 0.3 kg.
• Onion - 0.3 kg.
• Carrots - 0.2 kg.
• Vegetable oil - 150 ml.
• Vegetable oil - 2 tablespoons
• Garlic - 6 cloves
• Allspice - 6 peas
• Wine vinegar - 2 tablespoons
• Sugar - 2 tablespoons
• Pitted olives - 150 gr.

Cooking:

Pumpkin, carrots, onions, olives cut into very small cubes, Bulgarian pepper - into small plates. Finely chop the garlic.

Mix vegetables with corn and arrange in jars, sprinkling with pepper.

Boil water, dissolve salt and sugar in it, pour in oil and vinegar, heat again until boiling and pour vegetables with marinade.

Sterilize 15 min. boiling. Seal with lids.

This is a spicy salad that can be served as an appetizer to stimulate the appetite.

Ingredients:

• Pumpkin - 2 kg.
• Bulgarian pepper - 0.5 kg.
• Onion - 0.15 kg.
• Carrots - 0.5 kg.
• Tomatoes - 0.5 kg.
• Salt - 15 gr.
• Garlic - head
• Chili pepper - 1 pc.
• Olive oil - 200 gr.
• Wine vinegar - 40 ml.
• Sugar - 60 gr.

Cooking:

Cut the onion into half rings, garlic into slices.

Blanch tomatoes, peel, cut into large slices.

Chop the bell pepper coarsely, carrots - in circles, chili - in rings.

Cut the peeled pumpkin into large cubes.

Pour oil into a frying pan, put all the ingredients (except vinegar) and cook over moderate heat under a lid for 45 minutes. For 5 min. until ready to pour in the vinegar.

This preparation uses the main set of vegetables that usually serve as the basis for a variety of pumpkin salads.

Ingredients:

• Pumpkin - 0.5 kg.
• Bulgarian pepper - 0.15 kg.
• Carrots - 0.15 kg.
• Vegetable oil - 0.25 cups
• Salt - ½ table spoon
• Garlic - 9 cloves
• Vinegar 9% - 2 tablespoons
• Sugar - ¼ cup
• Tomatoes - 0.7 kg.

Cooking:

Clean the pumpkin, remove the peel. Cut into small pieces. Cut the onion into half rings, pepper into slices, carrots and garlic into thin slices. Blend tomatoes.

Boil vegetables with sugar, butter and salt for 40 minutes.

Before the end of cooking, pour in the vinegar.

Mix the salad and arrange in sterilized jars. Roll up.

The use of different types of spices in the preparation makes this dish spicy and fragrant.

Ingredients:

• Pumpkin - 0.45 kg.
• Bulgarian pepper - 0.3 kg.
• Bitter green pepper - 3 pods
• Salt - 30 gr.
• Garlic - head
• Water - 1 l.
• Bay leaf - 2 pcs.
• cilantro - 4 sprigs
• Carnation - 6 pcs.
• Cinnamon - 1 stick
• Coriander seeds - teaspoon
• Vinegar 9% - 45 ml.
• Sugar - 35 gr.

Cooking:

Clean the pumpkin, remove the peel. Cut into cubes. Blanch in boiling water for 2 minutes. and immediately transfer to cold water.

Prick the pods of green hot pepper with a fork, cut the sweet pepper into strips. Blanch like a pumpkin.

Cut garlic cloves in half.

Put cilantro, bay leaf, garlic, spices at the bottom of sterilized jars.

Prepare the brine - boil water and dissolve sugar and salt in it.

Put vegetables in jars, put cinnamon on top. Pour in the vinegar and pour in the brine.

In a saucepan, heat water to 50 ° C and put the jars to pasteurize. Bring the water temperature to 85°C and heat for 12 minutes. Then rearrange the jars in cold water.

If you want the vegetables in the salad to be crispy, after pasteurizing the canned food, they need to be cooled quickly.

The dish will appeal to those who appreciate the taste of vegetables in salads, and not the added flavor notes of spices.

Ingredients:

• Pumpkin - 0.5 kg.
• Bulgarian pepper - 150 gr.
• Bulb onion - 150 gr.
• Carrots - 0.15 kg.
• Vegetable oil - ¼ cup
• Salt - ½ table spoon
• Garlic - 4 cloves
• Vinegar 9% - 2 tablespoons
• Sugar - ¼ cup
• Tomatoes - 0.7 kg.

Cooking:

Clean the pumpkin, remove the peel. Cut into small pieces. Also chop the peppers.

Blend the tomatoes, cut the carrots into slices, push the garlic through a press.

Put all the ingredients in one bowl for cooking and cook over low heat for 45 minutes. after boiling. At the last minute of cooking, pour in the vinegar.

Arrange the finished salad in sterilized jars and roll up.

The dish is obtained with a distinct mild taste of pumpkin.

Ingredients:

• Pumpkin, diced - 2 kg.
• Bulgarian pepper - 2 pcs.
• Vegetable oil - 100 ml.
• Salt - 2 tablespoons
• Garlic, passed through a press - 2 heads
• Parsley - bunch
• Vinegar - 1 tablespoon diluted in 7 tablespoons of water.
• Sugar - 10 tablespoons
• Water - ½ l.

Cooking:

Pour vinegar, oil into a saucepan, dissolve sugar, salt in it, put garlic, peppers, chopped parsley.

Warm up and add pumpkin. Boil for half an hour.

Arrange the finished salad in sterilized jars and roll up.