Seasoning preparations and pumpkin sauces. Pumpkin for the winter - solar blanks

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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Pumpkins have been cultivated as far back as three thousand years BC. A bright orange vegetable was valued as a medicine and a tasty treat. Today, pumpkin still remains a world favorite: for medicinal purposes and culinary experiments, the pulp, juice and seeds of the fruit are used. Europeans willingly prepare pumpkin soup, casseroles, sauces and even coffee; Indians - tender halva, and in China you will be treated to stewed pumpkin with soybeans or pork. In order for a healthy red fruit to please all year round, the housewives preserve the pumpkin for future use. An excellent option for such preparations for the winter can be candied fruits, jam, jam, caviar, jam and "honey". And pickled pumpkin can be an ideal side dish and snack, whose sour-sweet taste fits well into a vegetarian and meat menu. Pumpkin blanks are vitamin and nutritious dishes. Step-by-step recipes will help you prepare any canning option for this wonderful vegetable at home.

Selected pumpkin recipes

The best recipes with photos

The last notes

Homemade pumpkin pastille is not only very tasty and healthy, but also incredibly beautiful. Pieces of bright orange color are an excellent substitute for candy. The procedure for preparing this delicacy is quite simple, and even an inexperienced housewife can handle it. We bring to your attention the best selection of pumpkin marshmallow recipes. Here you will definitely find your personal version of the preparation of this dessert.

Worth a try winter pumpkin recipes to prepare several jars of delicious pumpkin treats - sweet jam and jam with citrus sourness, gentle puree for the little ones or healthy pumpkin juice for the whole family. Unusual options for pickling pulp or cooking deserve special attention.

Winter pumpkin recipes with photos

If you want to expand the boundaries of your culinary imagination, we present to your attention unique blanks. pumpkin for the winter, recipes "Lick your fingers" sweet pickled appetizer will decorate any feast.

Pumpkin pulp - 250 g

Cinnamon - 2 pinches

Carnation - 2 pcs.

Allspice - 2 pcs.

Natural apple cider vinegar 6% - 25 ml

Water - 500 ml

Granulated sugar - 50 grams

Salt - 15 grams

The indicated amount of ingredients will allow us to prepare one half-liter jar of pickled product for testing, this is quite enough to taste its taste and prepare more next year if the recipe is to your liking.

First of all, we will begin to sterilize the jars, since only in a clean container will your workpieces be stored for a long time and will not deteriorate. If we are talking about one half-liter jar that you need to sterilize, then it is convenient to do this using a microwave oven: you need to pour a little water into the jars and turn it on at maximum power for 5-6 minutes.

We need to peel a piece of pumpkin pulp, and also remove the middle, if this has not been done before. We will cut the pulp using a curly cutter with a wavy blade to make the appetizer look even more unusual and appetizing. For pumpkin in a separate pan (wide), you need to boil water, put the pumpkin slices in a colander, and then lower the colander into boiling water. Blanch pumpkin slices in boiling water for four minutes, then immediately transfer them to cold water so that the vegetable cools quickly.

Dried clove buds and allspice should be sent to the jar, add a couple of pinches of cinnamon, and then lay out curly pumpkin slices, filling the jar to the very shoulders. Next, fill them with a boiling solution and pour natural vinegar directly into the jar.

In order for pickled vegetables to be stored for more than one year, not to deteriorate at room temperature, you should put the finished product for pasteurization, which is carried out in water at a temperature of 90 degrees. For a half-liter container, pasteurization lasts 12 minutes. Water should reach the shoulders, and the jar itself must be covered with iron lids. When the pasteurization is over, you can hermetically seal our pickled blanks.

You can add lemon zest to marinated pumpkin blanks for the winter, recipes allow you to experiment with various additional ingredients that will give the product a unique flavor.

Pumpkin caviar for the winter: recipe

Citrus candied pumpkin. Recipe with step by step photos

In autumn, a pumpkin usually appears in the house. If it is not grown and bought, then someone is sure to give it. But lovers of pumpkin porridge are not in every family. An excellent recipe for natural and healthy sweets - candied fruits - comes to the rescue.

To prepare, products are used in the following proportions:

• - 1 kg.
• Sugar - 200 gr.
• Lemon - 0.5 pcs.
• Orange - 0.5 pcs.
• Powdered sugar.

Citrus Candied Pumpkin - Recipe.

cut open and take out the seeds. You do not need to throw them away, the seeds can be washed, dried and fried in a pan with a small amount of vegetable oil and salt.

The skin is cut off. It is important that the knife is VERY sharp, a poorly sharpened knife will not cut every pumpkin skin. The pulp is cut into slices. The size is optional, not too large so that the pieces are quickly soaked in syrup, and preferably the same size so that they cook at the same time.

Syrup for candied fruits is brewed from 2 glasses of water, 200 gr. sugar, zest and juice from half an orange and a lemon. For a variety of tastes, you can add honey, cinnamon, cloves, ginger to the syrup.

When it boils, you can send pieces of pumpkin there. Boiling time depends on the pumpkin variety and degree of maturity. The main thing at this stage is not to digest the pumpkin, otherwise the candied fruits will not work, the pieces will “spread”, and then you will have to cook pumpkin jam or jam. 10 minutes after sending the pumpkin to the syrup, it is necessary to periodically check the degree of readiness.

As soon as the pumpkin has become soft and soaked in syrup, we throw it in a colander, do not pour out the syrup, it will come in handy for preparing the next portion of candied fruit.

The pieces are laid out on parchment (baking paper) on a baking sheet and sent to the oven. There they will be dried at a temperature of about 40 degrees. The “drying” time is also individual (but, as a rule, not less than 1.5 hours).

After the oven, the pumpkin pieces look like this.

Everything can be rolled in powdered sugar.

There is only one minus in this recipe - they are eaten much faster than they are cooked. Bon appetit!

Pickled pumpkin for the winter. Recipe with step by step photos

I want to introduce you to one very interesting recipe - pickled pumpkin. A very interesting option for a snack or side dish for meat, even people who do not recognize may like it. If you are making pickled pumpkin for the first time, make a couple of small jars, so to speak, for testing.

When the question arises of choosing a recipe for harvesting a pumpkin crop, they most often look for a recipe for this or that, jams, candied fruits, in general, sweet options, and often forget that there are a huge number of recipes for pumpkin snacks, salads and marinades, and they are no less delicious, and in some national cuisines, such dishes are even festive. So, we are preparing pickled pumpkin.

Ingredients for cooking pickled pumpkin should be taken in the following proportion:

• 500 g of pumpkin pulp, it is better to give preference to "winter" pumpkin varieties with harder pulp;
• 700 -750 ml of water;
• 2 tbsp. l. Sahara;
• 1 tsp salt;
• 2 small cloves of garlic;
• half a cinnamon stick;
• 3 pcs. cloves;
• 3 peas of allspice and black pepper;
• 2 small bay leaves;
• 30 g vegetable or olive oil;
• 50 g vinegar 9%.

Pickled Pumpkin - Recipe

Bring water to a boil in a small saucepan, add all the spices and sugar and salt there, boil for a couple of minutes. Here we can say that many do not like floating spices and seasonings in blanks, in this case, at this stage they can be folded into several layers of gauze and tied, boiled further in this form, and removed from the marinade before laying the pumpkin in jars.

It seems to me that the spices look very nice in jars, continuing to give their spicy flavors to the pumpkin, and taking them out after opening the jar is not at all difficult.

Then put the pieces of pumpkin in the marinade, bring to a boil again, immediately turn off the heat. Remove the saucepan from the heat and leave to cool completely.

At this time, you can prepare jars and lids, wash them and sterilize them in any way convenient for you. When the pumpkin in the marinade has cooled to almost room temperature, put the pan with it back on the fire, bring to a boil, pour in the vinegar and oil, boil for a couple of minutes, then immediately remove the pan from the heat.

Everything, you can start laying out the pickled jars (they should be a little warm so that they do not burst from the hot marinade). Banks close or roll up. Like all blanks, leave jars of pickled pumpkin to cool at room temperature, and it is better to send them to storage in a cool place. Marinated pumpkin for the winter ready. You can eat the workpiece in about a week. I hope you enjoy this easy pumpkin recipe.

Anastasia Dvornikova

Pumpkin jam with pineapples. Recipe with step by step photos

In years when there is a big pumpkin harvest, when harvesting it, you want to make not only proven and loved by the whole family jams and jams and pumpkin but also to try something new and unusual. I want to offer you to try one of the "exotic" recipes that my family really liked.

It's with pineapple and nutmeg. The recipe was born spontaneously, from the series “I blinded from what was”, but the jam turned out to be unexpectedly tasty and beautiful. The pumpkin acquired a bright fruity and spicy taste, the pumpkin pieces remained intact, did not fall apart, the jam itself in the jar looked simply delicious - transparent pieces of pumpkin and pineapple floated in a transparent orange syrup. If you are afraid to do a large volume at once pumpkin jam with pineapple, try, for example, 500 gr. pumpkins.

In general, it is better to adhere to such proportions when cooking:

• 1 kg pumpkin pulp;
• 300 g (more is possible, less is not possible) pineapples, I did with canned ones, but fresh pineapple is also perfect;
• half nutmeg;
• 500 g sugar.

Pumpkin jam with pineapples - recipe.

For such a jam, it is better to use pumpkins of "winter" varieties, their flesh is stronger, it is more likely that the jam will not turn into jam when cooked. Preparing for cooking this is preferable to start in the evening. Cut the pumpkin pulp into small pieces 1.5-2 cm thick.

Put the pumpkin pieces in a cup or small saucepan, sprinkle with sugar (use all the sugar). It is necessary that the pumpkin gives juice, for different varieties of pumpkin it will take different times (from an hour to 3 hours), and during the night any pumpkin will give up its juice, which is why I say that it is better to start in the evening. You can leave a cup of pumpkin at room temperature.

The next morning, all pieces of pumpkin should swim merrily in syrup.

Put the pumpkin in syrup in a saucepan (stewpan) in which the jam will be cooked. Cut pineapples into small pieces, lay out to the pumpkin. Grate half of the nutmeg on top of the saucepan on a fine grater.

Put the pan on low heat, bring to a boil and immediately turn off.

Remove the saucepan from the heat, let the pumpkin cool to room temperature. When the mass has completely cooled, put it back on low heat, bring to a boil, cook for 20 minutes. If foam appears, it must be removed. During this time, you can prepare the jars, wash them and sterilize. After 20 minutes of cooking, the jam is ready.

You need to lay out the jam in jars while it is still hot. Filled jars roll up or simply close tightly with lids. Leave the jars to cool completely in the room, then put them away for storage in a cool place.

If a large volume is cooked or it will need to be stored for a long time, then add citric acid at the tip of a knife when cooking. You can even take a jar of such an incredibly beautiful and original jam with you as a present, which your friends will surely appreciate! also you can cook.

Pumpkin jam with apples. Recipe with photo

Now it’s probably not so popular to make jam, because it’s much easier to go to the store and buy ready-made jam for every taste. But many have not yet forgotten that pleasant and delicate taste of homemade jam, so occasionally or seasonally they close several or several dozen jars of jam from their favorite fruits or berries.

But if you need to do it very quickly and want to eat it right away, then the recipe that will be given below is for this case.

The combination of apples and pumpkins is simply amazing. Pumpkin is sweet, and apples add sourness, resulting in pumpkin jam with apples has amazing taste.

Adds zest to this jam and walnuts with cinnamon. Thanks to this, pumpkin-apple jam not only has an interesting taste, but also the smell of cinnamon is something.

Jam with pumpkin and apples very easy and simple to prepare. In just an hour and a half, you can make jam, which you can immediately eat with a cake, bread or cookies.

Before proceeding with the preparation of jam, consider what ingredients it consists of.

Ingredients

pumpkin (fresh) - 150 grams,

apple (fresh) -1 pc.,

white sugar - 2/3 cup,

walnuts - 5-6 pcs.,

cinnamon (ground) - 1/3 teaspoon,

water - 1 glass.

Pumpkin jam with apples - recipe cooking

To make pumpkin and apple jam, you must peel fresh pumpkin and then cut into slices or grate, just as you would for making simple pumpkin jam.

Juice from pumpkin and carrots. Recipe with photo step by step

Let's prepare a bright sunny pumpkin-carrot juice- natural, tasty and incredibly beautiful. Since pumpkin and carrots are available all winter, this juice can be made at any time. But it happens that the harvest is very large, some fruits are a little spoiled, and so that they do not disappear, juice is a great option for preserving vegetables for the winter. This juice is very useful, children will definitely like it, but adults will not refuse an extra glass of vitamin nectar. And yet, the best time to close the juice is the end of autumn, the beginning of winter, when carrots and pumpkins are well ripe.

Pour sugar, return the saucepan to the stove. We set a small fire, slowly bring the juice to a boil. In no case do we boil the juice, we only need to warm it up well, and when the first bubbles begin to appear, we immediately remove the juice from the stove. It is important for us to preserve all the vitamins, so cooking the juice is not needed.

Jars for juice must be carefully prepared - washed in a soda solution, steamed well over steam, about 7-10 minutes. We lower the lids into boiling water, let it boil for five minutes. Pour hot juice into jars, immediately tightly tighten the jars with lids.

Pumpkin jam with apple and orange. Recipe with step by step photos

pumpkin jam can become a favorite dessert not only for big pumpkin lovers, but also for everyone who decides to celebrate Halloween with bright traditional dishes. It is curious that in jam the pumpkin will resemble pineapple - do not reveal this secret and make your guests think. Take note of the recipe for this unusual pumpkin jam and preserve it in jars, and then you can enjoy this sweetness at any time.

To prepare it, you will need the following ingredients:

• Pumpkin - 2 kg.
• Orange - 0.5 pcs.
• Apple - 1 pc.
• Sugar - 300 g.

Pumpkin Jam with Apple and Orange - Recipe

In order to cook delicious, you do not need to have special skills. High-quality products, exact implementation of the cooking instructions and a little patience - and your jam will become the best dessert, and, moreover, very healthy.

Peel the pumpkin, divide into several parts and then chop into small cubes. If you decide to purchase a whole pumpkin, this will guarantee a minimum amount of waste. Seeds, which are most often thrown out by housewives, are very useful for the human body.

Wait until the apples are soaked in orange juice and combine them with pumpkin.

Pour everything with a small cup of sugar, mix and start cooking. Check the readiness of the jam by eye. If you want the pumpkin slices to crunch on your teeth, remove the jam immediately after the sugar turns into syrup.

Even those who for some reason do not accept pumpkin flavor will like this jam. The presence of apple and orange will eliminate the bad smell and the jam will be very sweet. The combination of pumpkin, apples and orange is a win-win. The taste of the jam will surely delight those with a sweet tooth who love low-calorie and healthy desserts.

Bright orange uplifts and improves tone. Optionally, you can use it as a filling for cakes or just spread it on a piece of butter bread. Tea drinking with pumpkin jam at home will be simply unforgettable - cook this wonderful dessert and check it out for yourself. You can also cook.

Pumpkin jam with apple and orange. Photo

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!