Pumpkin - the giant of our gardens and vegetable gardens - can be safely stored almost until spring, if all the rules and requirements for storage conditions are followed. But not everyone has the opportunity to stock up on fresh pumpkin, so recipes for preparations come to the rescue. Winter pumpkin is good in salads, appetizers, jam and many other preparations. the site invites you to make sure that winter pumpkin has every right to take its place on the shelves in your bins.
Pumpkin in orange marinade
Ingredients:
pumpkin.
For the marinade:
1 liter of water,
2 tbsp. Sahara,
juice of 1 orange,
3-4 pcs. carnations,
4-5 tbsp. 30% vinegar.
Preparation:
Cut the peeled pumpkin into thin slices and cook it in small portions for 2-3 minutes in the prepared marinade. Then pour the loosely prepared mass into prepared sterilized jars and roll up.
Pumpkin jam
Ingredients:
6 kg pumpkin pulp,
5 kg sugar,
citric acid - to taste.
Preparation:
Peel the pumpkin, cut into 0.5 cm thick slices and immerse in the solution for 10 minutes baking soda. Then rinse the pumpkin with cold water, place it in a basin, add 2.5 kg of sugar and 2-3 cups. water. Cook, stirring, until the consistency of jam. Then add another 2.5 kg of sugar, 2-3 cups. water and cook over low heat. From time to time, add a glass of boiling water and cook until the syrup darkens. 5-10 minutes before the end of cooking, add a little citric acid to the jam.
Pumpkin salad with sweet pepper and coriander
Ingredients:
2 kg pumpkin,
1 kg sweet pepper,
1 kg of tomatoes,
500 g carrots,
300 g onion,
300 g garlic,
1 stack vegetable oil,
100 g sugar,
2 tbsp. salt,
2 tbsp. vinegar essence,
10 pcs. coriander,
10 black peppercorns.
Preparation:
Grate the washed and peeled carrots and pumpkin to Korean carrots. Cut the onion into half rings, garlic into slices, sweet pepper thin stripes. Fry the chopped vegetables in a frying pan with vegetable oil until half cooked, seasoning and salting to taste. While the vegetables are frying, mince the tomatoes, add them to the pan with the vegetables and simmer for 30 minutes. Add garlic, spices and vinegar to the total mass, simmer for another 2 minutes and remove from heat. Place the finished mixture in sterilized jars and seal.
Pumpkin and apple jam
Ingredients:
800 g pumpkin,
1.2 kg sour apples,
1 kg sugar,
lemon or orange zest.
Preparation:
Simmer the pre-prepared and cut into pieces pumpkin and apples in a frying pan until soft. Then rub while hot, add sugar, lemon or orange zest if desired. Cook over low heat and when the jam leaves the bottom of the dish, transfer it to sterilized jars and cover with plastic lids.
Cold pumpkin jam
Ingredients:
1 kg pumpkin,
1 lemon,
1 orange,
900 g sugar.
Preparation:
Peel the orange and lemon and pass through a meat grinder together with the pumpkin pulp, add sugar, mix thoroughly and leave at room temperature until it is completely dissolved. Place into jars and store in a cool place.
Pumpkin marmalade
Ingredients:
3 kg pumpkin pulp,
1.5 kg sugar,
2 liters of water,
4 buds of cloves,
1 cinnamon stick,
150 ml table vinegar.
Preparation:
Finely chop the pumpkin pulp, add water and cook with spices until soft. Then pass the pumpkin through a meat grinder, mix with sugar, put back on the fire and cook until tender. A drop of marmalade should not spread over a chilled plate. Add vinegar 10-15 minutes before the end of cooking. Place the finished marmalade hot in jars, place them in the sun for 2-3 days, then cover with parchment paper, tie the necks with thread and store in a cool place.
Pumpkin jam with dried apricots
Ingredients:
3 kg pumpkin,
800 g dried apricots,
1 kg sugar,
1 lemon.
Preparation:
Peel the pumpkin, cut into small pieces, add sugar and leave for 2 hours to release the juice. Wash the dried apricots too, dry and cut into pieces. Boil the pumpkin for 20 minutes, then add the dried apricots and cook until tender for another 20 minutes. 5 minutes before readiness, add lemon juice to the jam. Place hot jam into jars.
Pumpkin jam with sea buckthorn
Ingredients:
2 kg pumpkin,
300 g sea buckthorn,
5 stacks Sahara,
1 stack water.
Preparation:
Pour a glass of water into a large enamel pan or basin and place on fire. When the water boils, gradually add sugar, 1 cup at a time, stirring constantly. As soon as one glass of sugar dissolves, immediately add the second and so on. The result will be a thick sugar syrup. Place sea buckthorn into the prepared syrup, grind it a little and bring the mixture to a boil, but do not boil. Now add the pumpkin cut into small cubes, stir and cook over low heat until the pumpkin becomes almost transparent. Pour the prepared jam into clean jars and close the lids. Store pumpkin jam in a cool place.
Pumpkin puree with cranberries for the winter “A storehouse of vitamins”
Ingredients:
1.5-1.7 kg pumpkin,
300 g cranberries,
300 g sugar,
3-5 pcs. carnations.
Preparation:
Wash the pumpkin, cut into pieces, remove seeds and skin. Cut the pumpkin pulp into cubes 1 to 2.5 cm thick. Mix water and sugar, bring the syrup to a boil and place the pumpkin cubes in it. Squeeze the juice out of the cranberries, add to the pumpkin and cook for 20-30 minutes. Shortly before the end of cooking, add cloves to the pan with the pumpkin. Place the finished pumpkin in a sieve, allow excess liquid to drain and puree or pass through a blender before it cools. Place the puree into sterilized jars and seal.
Pumpkin, quince and ginger jam
Ingredients:
2 kg pumpkin,
3 pcs. quinces,
600 ml water,
100 g ginger root,
1.2 sugars,
2 lemons.
Preparation:
Peel the pumpkin and quince and chop the pulp large pieces. Peel the ginger and grate it on a fine grater. Remove the zest from the lemons with a grater and squeeze the juice from the pulp. Combine water and sugar in a saucepan, bring to a boil and cook the syrup over high heat until the sugar is completely dissolved. Place pumpkin, quince and ginger in a saucepan with syrup, add lemon juice and zest and mix thoroughly. Cook the resulting mass for 2.5-3 hours over low heat, periodically removing the foam. Cool the finished jam, place it in prepared jars and seal.
Pumpkin jam with walnuts
Ingredients:
1 kg pumpkin pulp,
1 kg sugar,
1 stack shelled walnuts,
2 stacks water,
1 lemon.
Preparation:
Cut the pumpkin pulp into small pieces and place them in large saucepan or a bowl. Make syrup from water and sugar: dissolve sugar in water over medium heat, stirring. Bring the syrup to a boil and remove from heat. Pour the prepared syrup over the pumpkin and leave the syrup with the pumpkin pieces overnight. The next day, strain the syrup, leaving the pumpkin pieces in the pan. Bring the syrup to a boil, pour it over the pumpkin again and leave it to soak for another day. Repeat this procedure again. IN last time Place the pan with pumpkin in syrup on the stove and boil for 5 minutes. This cooking method will keep the pumpkin pieces intact. Add thinly sliced lemon to the cooled jam. walnuts, put into jars and roll up.
Pumpkin jam with lemon “Excellent”
Ingredients:
1 kg pumpkin pulp,
800 g sugar,
1 lemon,
1 cinnamon stick,
1 stack water.
Preparation:
Cut the pumpkin, cleared of seeds and peel, into pieces and place them in a saucepan, put a cinnamon stick there and pour in water. Cook the pumpkin, without stirring, until soft for about 30 minutes. Remove the pan with the pumpkin from the stove, remove the cinnamon and grind everything with a blender. Add sugar and lemon juice to the resulting puree. Place the jam on the stove and cook until desired thickness is achieved, at least 20 minutes. Pour the finished jam into sterilized jars, roll up, turn over, and wrap.
Homemade pumpkin honey
Ingredients:
1 kg peeled pumpkin,
200 g sugar,
2-3 g cinnamon,
5-6 carnations.
Preparation:
Grate the pumpkin pulp on a coarse grater and mix the resulting mass with sugar. Place it in an enamel container and leave it until the juice is released. Then put on fire and simmer, periodically pouring excess juice into another bowl. When the pumpkin becomes completely soft, add cloves and cinnamon to it and continue cooking for some more time until the consistency thick sour cream. Pour the hot mass into clean sterilized jars and roll up the lids, and the remaining juice can be used to prepare compotes or fruit drinks.
Pumpkin compote
Ingredients:
1 kg pumpkin pulp,
700 g sugar,
1.5 liters of water,
1 tsp 9% vinegar,
vanilla sugar - to taste.
Preparation:
Place the pumpkin cut into small slices in a saucepan, add sugar and pour in hot water. Bring to a boil, pour in vinegar and boil for 20 minutes. Before the end of cooking, add vanilla sugar. Pour the finished compote into sterilized jars, roll up, turn upside down and leave until completely cool.
Pumpkin and eggplant appetizer
Ingredients:
2 kg pumpkin pulp,
3 kg eggplants,
2.5 kg tomatoes,
1 kg sweet pepper,
300 g fresh herbs,
300 g garlic,
500 ml vegetable oil,
100 g salt,
150 g sugar,
¼ tsp. chili pepper,
12 ml 6% vinegar.
Preparation:
Wash the vegetables, peel and cut into small pieces. Pass the tomatoes through a meat grinder or blender, add chopped garlic and herbs to the tomato mass and bring to a boil. Then add sugar, salt, vegetable oil, chili pepper, vinegar and wait until the mixture boils again. Then add the pumpkin and eggplants, simmer for 1 hour over low heat, place in prepared sterilized jars and seal.
Pickled pumpkin
Ingredients:
1 pumpkin weighing 3-4 kg,
1-1.5 liters of water,
50 g salt,
red spicy ground pepper- to taste.
Preparation:
Cut the pumpkin into cubes and blanch them for 5 minutes in boiling water. Place the cubes prepared for pickling in an enamel bowl. Prepare a brine from water, salt and hot red pepper. Pour the prepared brine over the pumpkin, press with pressure and leave for several days at room temperature. Then send the pumpkin to a cool place (cellar or refrigerator) for storage.
Pumpkin and vegetable caviar “Rainbow”
Ingredients:
1 kg pumpkin,
1 kg green beans,
1 kg of tomatoes,
1 kg apples,
1 kg sweet pepper,
500 g onions,
500 ml vegetable oil,
300 g sugar,
50 g salt,
50 ml 9% vinegar,
spices - to taste.
Preparation:
Peel all vegetables and pass individually through a meat grinder. Chop the onion and fry it in vegetable oil for 10 minutes. Pour oil into a saucepan, add fried onions, then pumpkin and tomatoes, salt, sugar, vinegar and bring to a boil. Next, add the remaining products, mix the fruit and vegetable mixture thoroughly and cook for 1 hour over low heat. Add spices and cook for another 10 minutes. Place hot caviar into prepared sterilized jars, roll up and wrap.
Caviar from pumpkin, zucchini and onions
Ingredients:
2 kg pumpkin pulp,
1 kg zucchini,
500 g onions,
4 tbsp. sugar (without top),
1 tbsp. salt,
250 g mayonnaise,
250 g tomato paste,
1 bay leaf,
½ tsp. ground black pepper.
Preparation:
Peel the pumpkin and zucchini, remove the seeds, cut into large pieces and pass through a meat grinder. Also pass the onion through a meat grinder and add to the total mass. Add mayonnaise there, tomato paste, mix well and cook for 1 hour. Then add the bay leaf, cook with it for 5 minutes, then remove it. Place the finished caviar in sterilized jars, roll up the lids, wrap them up and leave until completely cool.
Pumpkin marinated with mustard
Ingredients:
1.25 kg pumpkin,
2 onions,
3 tbsp. fresh grated horseradish,
1 tbsp. mustard seeds,
2 sprigs of dill.
For the marinade:
2 stacks water,
2 stacks red grape vinegar,
2 tbsp. salt,
5 tbsp. Sahara.
Preparation:
Cut the peeled pumpkin into cubes, sprinkle with salt and leave overnight at room temperature. Then take vinegar, pour water into it, add sugar and let it boil. Boil pumpkin pieces in small portions for 5 minutes in the prepared marinade. Then place the pumpkin in a colander, let the liquid drain and cool. Place the cooled pieces of pumpkin into the prepared jars, add grated horseradish, chopped onion, mustard seeds and dill. Fill the contents of the jars with marinade and leave overnight. The next day, drain the marinade, boil it and pour it over the pumpkin. Roll up.
Dried pumpkin
Remove the skin and seeds from the pumpkin. Cut it into small slices, blanch for 1-2 minutes in boiling salted water, then quickly cool the pumpkin pieces in cold water and dry in a sieve. Place them on a baking sheet, put them in the oven, where they dry for 5-7 hours at a temperature of 55-60ºC, and then another 2 hours at a temperature of 70-80ºC. Store the finished dried pumpkin in closed boxes or canvas bags.
Finally, one piece of advice: for preparations, especially sweet ones, use nutmeg pumpkin, it is sweeter and more aromatic.
Happy preparations!
Larisa Shuftaykina
Among all the candied fruits that I prepared this year, candied pumpkin was the most successful. I am sharing my signature recipe.
Pumpkin jam with nuts is original, unexpected, bright and tasty. The process of making such jam takes time, but the result will exceed all expectations. Try cooking at home!
I recommend making pumpkin jam with apples in the fall, when both pumpkins and apples are ripe. a huge number. It is very quick and easy to cook. And you can just eat it with spoons!
Pumpkin, rich in carotene, inspires us to create various delicious dishes. At my dacha, the pumpkin usually grows gigantic, and after cutting it, it must be used. I'm making spicy pickled pumpkin!
Making pumpkin juice at home is not difficult at all. I will share recipes for making pumpkin juice for the winter and “quick use” juice that you can enjoy right away.
Sunny pumpkin jam will greatly delight lovers of this vegetable. Making jam is easy, the appearance and aroma are wonderful, and the taste is delicious. In addition, pumpkin is a storehouse of vitamins and minerals.
My aunt always made pumpkin jam with dried apricots. The most interesting thing is that her jam was always different, sometimes it was amber and transparent, sometimes it was some kind of red mess. But it was always delicious!
Do you want some sun in winter? Make pumpkin and orange jam for the winter! Not only will it improve your mood with its bright yellow color, taste qualities, but will also replenish your diet with vitamins.
From pumpkin, this queen of the vegetable garden, you can make the first, second, and dessert! I also make pumpkin jam. The result is a delicious jam, rich in taste and color. I'll tell you how to cook!
Recipe for making pumpkin jam.
Pieces of pumpkin with lard that melt in your mouth are quite original dish not for everyone. Let's look at the recipe for pumpkin in a frying pan and experiment in the kitchen.
Having looked at this sunny jam and tried it, you will not immediately understand what it is made from. But this jam is so tasty that it’s simply impossible not to fall in love with it from the first spoon.
It's very tasty and healthy caviar from pumpkin for the winter. This caviar can be consumed not only as a snack, but also as a sauce for pasta, chicken, cutlets or meat. A versatile snack!
Pumpkin is not only a very tasty, but also quite healthy vegetable, and if you combine it with a bright, sunny orange, you get a great treat that will delight you in the cold winter.
Pickled pumpkin has a pleasant sweet and sour taste. Goes great with baked meat. This pumpkin can be consumed immediately, or you can roll it into jars and leave it for the winter. Be sure to try it!
The best thanks is to quote the entry ;)
A piece of golden sun from the garden plot - a sweet pumpkin! I really want to save it after harvesting so that I can enjoy the unique pumpkin taste and a scattering of microelements and vitamins in winter. There are many recipes and preparation methods: juice or delicious compote, marinade or puree, jam or jam (for example, with dried apricots) - all this and more can be made in a simple home kitchen.
How to make pumpkin juice for the winter
The main task of any method of preserving pumpkin is to preserve it. healthy vitamins C, B6, B2, E and rare T, as well as iron and zinc. All of them will be saved by pumpkin juice rolled into jars. It is not difficult to obtain it from the pulp if you have a juicer or juicer. There are two recipe options: with and without pasteurization. This process negatively affects the fullness of taste, but it disinfects the juice and allows it to be stored longer.
To prepare pumpkin juice without pasteurization:
- Pass clean and chopped pumpkin through a juicer.
- Add sugar at the rate of 5 tbsp. l. for 1 l.
- Place on fire and bring to 90°C. Cook at this temperature for 5 minutes, and then pour and roll into sterile jars.
The technology for preparing juice with pasteurization differs from the moment the juice is put on fire. It needs to be brought to a boil and immediately poured into sterile jars (it is convenient to use a 0.5 liter container). Then the juice is pasteurized in sterile jars: it is kept for 10 minutes in a water bath at a temperature of 90°C. Only after this can the containers be rolled up.
Pumpkin juice
If you have nothing to squeeze the juice with, use another recipe:
- Peel and cut the pumpkin into 2-4 cm pieces.
- Place in a saucepan and fill with water to the level of the vegetables.
- Free the core remaining after cleaning from the seeds, and also put the pulp in the pan: it will add thickness.
- Bring to a boil and simmer for 5 minutes.
- Remove the pieces and pass them through a sieve or grind in a blender.
- Place back into the pan. Add 200-300 g of sugar and 15 g of citric acid for every 6 liters of juice.
- Squeeze 2-3 oranges into the pan.
- Bring to a boil again and immediately pour and seal the jars.
Advice. At the stage of grinding in a blender, you can independently adjust the thickness of the resulting mass by adding water. You can also use lemon juice or even pieces of this fruit instead of orange. Then there is no need to add citric acid. Goes great with pumpkin apple juice, cranberries, blackberries, tomatoes.
Pumpkin jam with dried apricots
Making jam from pumpkin is also a great way to preserve its benefits. For 20 half-liter jars of jam, prepare:
- 2 kg pumpkin;
- 0.8 kg dried apricots;
- 1 kg granulated sugar;
- 1 lemon.
Peel the vegetable and cut it into slices. Cover the pumpkin with sugar for 2 hours so that it releases its juice. Take care of the dried apricots: wash, dry and cut. Next, boil the pumpkin for 20 minutes, then add dried apricots and cook for the same amount. A few minutes before turning off the oven, add lemon juice, put the hot jam into jars and roll up.
Pumpkin jam with dried apricots
You can make pumpkin jam without dried apricots, but with citrus fruits. This is the so-called "cold" recipe. Pass the peeled orange and lemon pulp through a meat grinder. For 1 kg of pumpkin slices - 1 fruit. Mix the resulting mass with 0.9 kg of sugar and leave for a couple of hours at room temperature. Place the cold jam into jars, close with tight lids and place in a cool place.
Pumpkin puree
The simplest option is prepared like this:
- Peel the pumpkin and pass it through a meat grinder (blender, sieve). You can add peeled apple pieces in a ratio of 1 to 2 pumpkin or plums in a 1:1 ratio.
- Add sugar: 4 tbsp. l. for 1.5 kg of puree.
- Boil the mixture for 2 hours over low heat.
- In 5 min. add 1 tsp until the end. citric acid.
- Place the hot puree into jars and roll up.
Advice. In the recipe for pumpkin puree with plums, you need to boil the ingredients until soft before grinding.
A wonderful “winter” version of pumpkin is puree with cranberries. The berry will add piquancy to the sweet taste, not to mention the vitamin benefits. In this recipe, 1.5-1.7 kg of pumpkin contains 300 g of cranberries and sugar. In addition, prepare 3-5 pcs. carnations. Cut the pumpkin pulp into small pieces (1-2.5 cm). Make sugar syrup, put it on the fire and, after boiling, add the vegetable pieces.
Pumpkin puree
While they are cooking, squeeze the juice out of the cranberries and add to the pan. Continue cooking over low heat for about another half hour. Immediately after removing from the oven, place the hot pumpkin in a sieve to drain. Another option is to grind it with a blender. Place in sterile jars and seal until the pumpkin puree has cooled.
Jam and pumpkin jam
For jam, take 1-1.2 kg of sour apples per 800 g of pumpkin. Clean them and cut them into pieces. To soften the slices, lightly simmer them in a frying pan. When not cooled, wipe them in any way, mix with 1 kg of sugar, add citrus zest if desired and put on low heat. The jam is ready when the pumpkin pieces become transparent and the thick mass lags behind the bottom of the container. After this, immediately take out the jam, transfer it to sterile jars and cover with plastic lids.
Attention! There is no need to roll up such jam.
Jam is prepared in a similar way, only without apples. You will need 800 g of sugar for 1 kg of pumpkin pulp, and you also need a cinnamon stick. Boil the pumpkin pieces with cinnamon for 30 minutes without stirring. After this, remove the cinnamon and grind the pulp. Add sugar to the resulting mass and squeeze out lemon juice, cook for about 20 minutes. Select the degree of thickness as desired, place the hot jam in jars and roll up.
Pumpkin compote
You need to be more careful when cleaning pumpkin for compote than with other dishes. Small cut pieces should be free of peels, seeds and fibers. For 1 kg of peeled pumpkin slices, take 450 g of sugar. Fill it all with water so that its level covers the vegetable slices with a reserve.
Pumpkin compote
- Put it on fire.
- Heat the pan to approximately 50°C and pour 1 tsp into it. strong vinegar. It will help the slices stay intact.
- Bring the compote to a boil and simmer over low heat for about 20 minutes.
- Turn off the oven and roll the compote into jars.
Advice. First, cook the compote for tasting. Try the drink chilled. If you like the taste and the ratio of ingredients suits you, then start canning.
At first glance, pumpkin compote seems like something out of the ordinary. But this is not so: the drink will appeal to all lovers of this vegetable. And in winter, compote or any other pumpkin dish will give you a boost of energy and vitamins.
Pumpkin salad for the winter, prepared during the ripening season of this vegetable, makes it possible to diversify the table in the cold season not only tasty, but also healthy dish. The healing qualities of pumpkin have been known for a long time. It is not only easily digestible, but also contains large number vitamins, biologically active substances, microelements.
From a culinary point of view, the undeniable advantage of pumpkin is its mild taste, which makes it possible to express the full bouquet of spices used.
If you want the pumpkin and vegetables in the canned salad to remain firm and crispy, add vinegar at the beginning of cooking. If you like the soft texture of the food in the salad, vinegar should be added at the end of cooking.
Pumpkin goes well with all vegetables. Salads made from it not only stimulate the appetite, but also allow you to enjoy the taste and aroma of other ingredients included in the dish.
How to prepare pumpkin salad for the winter - 15 varieties
A very tasty and original salad in which the taste of mushrooms perfectly complements the sweetness of pumpkin.
Ingredients:
- Pumpkin - 1 kg.
- Zucchini - 1 kg.
- Onions - 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 grams each.
- Vegetable oil - 130 ml.
- Salt - 20 gr.
- Vinegar 9% - 30 gr.
- Sugar - 35 gr.
Preparation:
Cut the peeled pumpkin into large cubes, onions into slices, carrots into thin slices, zucchini pulp into large cubes, tomatoes into slices.
Pre-soak the chanterelles in cold water and peel. Then chop finely.
Pour oil into a cast iron pot and place vegetables, sprinkle with sugar and salt, dried herbs. Simmer for 45 minutes.
In 5 min. until ready, pour in vinegar and add chopped basil.
Place the hot salad in sterilized jars, close with sterilized lids and wrap warmly upside down.
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 adhere to the Dukan diet or fast.
Ingredients:
- Green beans - 1 kg.
- Pumpkin - 2 kg.
- bell pepper- 0.5 kg.
- Tomatoes - 1 kg.
- Salt - 2 tablespoons
- Garlic - 2 cloves
- Dill - according to preference
- Black pepper - by preference
- Sugar - glass
- Vinegar 6% - 100 gr.
Preparation:
Peel the pumpkin, remove the peel. Cut into cubes.
Cut the green beans into sticks.
Blend tomatoes with garlic, sugar, salt, vinegar, and vegetable oil.
Cut the pepper into half rings.
Add vegetables to the tomato mixture and cook over low heat for 45 minutes.
Place in sterilized jars and roll up.
The dish turns out tasty and rich in vitamins. Good as a side dish for fish and meat.
Ingredients:
- Pumpkin - 0.8 kg.
- Bell pepper - 0.4 kg.
- Onions - 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.
Preparation:
Cut the onion into half rings, grate the carrots on a coarse grater, and the pepper into strips. Coarsely chop the tomatoes.
Cut the pumpkin pulp into cubes.
Press the garlic through a press and chop the parsley.
Pour oil into a thick-walled bowl 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 remaining ingredients and let simmer for 5 minutes.
Place into jars and seal.
This home preparation distinguished by originality of taste and aromas. Can be used as an independent dish during fasting.
Ingredients:
- Pumpkin - 1 kg.
- Water - 0.6 l.
- Honey - tablespoon
- Dark wine vinegar - 150 ml.
- Olive oil - 200 ml.
- Garlic - 1 head
- Mint - 30 gr.
Preparation:
Peel the pumpkin, remove the peel. Cut into small cubes. Sprinkle with salt and leave for 12 hours.
Cut the pepper into small slices.
Cut the carrots into small cubes.
Blanch peppers and carrots in boiling water.
Drain off the juice released by the pumpkin.
Boil water with vinegar, you can add your favorite spices. Add pumpkin, carrots, peppers and cook in marinade for 5 minutes. Add garlic passed through a press, chopped mint, honey and cook for another 5 minutes.
Drain the marinade from the vegetables, place them in sterilized jars, pour in 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 become saturated with each other’s flavors.
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
- Mix of herbs for carrots in Korean - 7 gr.
- Vinegar 6% - 2 tablespoons
- Sugar - tablespoon
- Onions - 1 pc.
Preparation:
Finely chop the onion and fry until transparent.
Peel the pumpkin, remove the peel. Grate Korean carrots. Pass the garlic through a press.
Combine all ingredients, mix and refrigerate for four hours.
Place the salad in jars and sterilize by boiling for 25 minutes. Roll up.
This famous salad is easy to prepare and turns out quite spicy. Can be served as a side dish or 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.
Preparation:
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, butter, salt, sugar into a saucepan, bring to a boil, add carrots and onions - cook for 10 minutes.
Add pumpkin and cook for 10 minutes.
Add pepper, garlic and cook for 20 minutes.
In 5 min. Add vinegar before finishing cooking.
Place the salad in jars and roll up.
The dish turns out spicy and aromatic. It can be served as a regular salad or as an appetizer with strong alcohol.
Ingredients:
- Pumpkin - 0.6 kg.
- Chili pepper - 1 pc.
- Water - 0.3 l.
- Yellow bell pepper - 0.3 kg.
- Salt - 3 teaspoons
- Allspice - 10 peas
- Vinegar 9% - tablespoon
- Vegetable oil - 100 ml.
Preparation:
Peel the pumpkin, remove the peel. Cut into small pieces.
Cut bell pepper and chili into small strips.
Boil water with vinegar, add sugar, allspice, salt, vegetable oil, vinegar. Boil for 5 minutes. on low heat.
Place the pumpkin and peppers in jars, pour in the marinade and sterilize by boiling for 25 minutes. Roll up.
To prepare this dish, it is preferable to use pumpkins with yellow, dense flesh. The dish is not only tasty, but also filling. Perfect for those who are fasting.
Ingredients:
- Pumpkin - 0.3 kg.
- Kohlrabi - 0.3 kg.
- Carrots - 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.
Preparation:
Grate the peeled kohlrabi and carrots on a Korean carrot grater. Cut the pumpkin and garlic into thin slices.
Prepare the marinade. Boil water, add sugar and salt, pour in vinegar, bring to a boil and turn off the heat.
Place vegetables with spices and herbs into jars, compact and pour hot marinade.
Sterilize for 25 minutes. and roll up.
The dish turns out to be original, with pronounced sweetish notes of pumpkin and tomato flavor.
Ingredients:
- Pumpkin - 2 kg.
- Bell pepper - 0.5 kg.
- Onions - 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.
Preparation:
Peel the pumpkin, remove the peel. Cut into small cubes. Also cut carrots and onions, bell peppers into long strips. Press the garlic through a press. Tomatoes - puree.
Pour oil into a cauldron, sauté onions and carrots, add pumpkin and peppers and cook for 10 minutes. Add tomato puree and stir. Simmer until done. A few minutes before the end of cooking, pour in the vinegar, add sugar and garlic.
The finished salad is placed 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 with a dense consistency.
Ingredients:
- Pumpkin - 0.4 kg.
- Boiled corn grains - 100 gr.
- Celery - a couple of sprigs
- Water - 0.5 l.
- Salt - teaspoon
- Red bell pepper - 0.3 kg.
- Onions - 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.
Preparation:
Cut pumpkin, carrots, onions, olives into very small cubes, bell pepper into small slices. Finely chop the garlic.
Mix vegetables with corn and place in jars, sprinkling with pepper.
Boil water, dissolve salt and sugar in it, pour in oil and vinegar, heat again until boiling and pour marinade over vegetables.
Sterilize for 15 minutes. boiling. Seal with lids.
This is a spicy salad that can be served as an appetizer to whet your appetite.
Ingredients:
- Pumpkin - 2 kg.
- Bell pepper - 0.5 kg.
- Onions - 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.
Preparation:
Cut the onion into half rings, garlic into slices.
Blanch the tomatoes, peel and cut into large slices.
Cut the bell pepper coarsely, carrots into circles, chili into rings.
Cut the peeled pumpkin into large cubes.
Pour oil into a frying pan, add all ingredients (except vinegar) and cook over moderate heat, covered, for 45 minutes. In 5 min. Add vinegar until ready.
This preparation uses a basic set of vegetables, which usually serve as the basis for a variety of pumpkin salads.
Ingredients:
- Pumpkin - 0.5 kg.
- Bell pepper - 0.15 kg.
- Carrots - 0.15 kg.
- Vegetable oil - 0.25 cups
- Salt - ½ tablespoon
- Garlic - 9 cloves
- Vinegar 9% - 2 tablespoons
- Sugar - ¼ cup
- Tomatoes - 0.7 kg.
Preparation:
Peel the pumpkin, remove the peel. Cut into small pieces. Cut the onion into half rings, pepper into pieces, carrots and garlic into thin slices. Blend the tomatoes.
Cook vegetables with added sugar, butter and salt for 40 minutes.
Before finishing cooking, add vinegar.
Mix the salad and place in sterilized jars. Roll up.
Use in cooking different types spices make this dish piquant and aromatic.
Ingredients:
- Pumpkin - 0.45 kg.
- Bell pepper - 0.3 kg.
- Bitter Green pepper- 3 pods
- Salt - 30 gr.
- Garlic - head
- Water - 1 l.
- Bay leaf - 2 pcs.
- Cilantro - 4 sprigs
- Cloves - 6 pcs.
- Cinnamon - 1 stick
- Coriander seeds - teaspoon
- Vinegar 9% - 45 ml.
- Sugar - 35 gr.
Preparation:
Peel the pumpkin, remove the peel. Cut into cubes. Blanch in boiling water for 2 minutes. and immediately transfer to cold water.
Prick the green hot pepper pods with a fork and cut the sweet pepper into strips. Blanch as you would for pumpkin.
Cut the garlic cloves in half.
Place cilantro, bay leaf, garlic, and spices at the bottom of sterilized jars.
Prepare the brine - boil water and dissolve sugar and salt in it.
Place vegetables in jars and top with cinnamon. Pour vinegar and add brine.
Heat water in a saucepan to 50°C and put the jars to pasteurize. Bring the water temperature to 85°C and heat for 12 minutes. Then place the jars in cold water.
If you want the vegetables in your salad to be crispy, you need to quickly cool them after pasteurizing the canned food.
The dish will appeal to those who value primarily the taste of vegetables in salads, and not the added flavor notes of spices.
Ingredients:
- Pumpkin - 0.5 kg.
- Bell pepper - 150 gr.
- Onions - 150 gr.
- Carrots - 0.15 kg.
- Vegetable oil - ¼ cup
- Salt - ½ tablespoon
- Garlic - 4 cloves
- Vinegar 9% - 2 tablespoons
- Sugar - ¼ cup
- Tomatoes - 0.7 kg.
Preparation:
Peel the pumpkin, remove the peel. Cut into small pieces. Also chop the peppers.
Blend the tomatoes, cut the carrots into pieces, press the garlic through a press.
Place all ingredients in one cooking vessel and cook over low heat for 45 minutes. after boiling. At the last minute of cooking, add vinegar.
Place the finished salad in sterilized jars and roll up.
The dish has a distinct, mild pumpkin flavor.
Ingredients:
- Pumpkin, diced - 2 kg.
- Bell 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.
Preparation:
Pour vinegar, oil into a saucepan, dissolve sugar, salt in it, add garlic, peppers, chopped parsley.
Heat through and add pumpkin. Cook for half an hour.
Place the finished salad in sterilized jars and roll up.
Pumpkin was grown three thousand years BC. The bright orange vegetable was valued as a medicine and tasty treat. Today, pumpkin still remains a worldwide favorite: in medicinal purposes and culinary experiments use the pulp, juice and seeds of the fruit. Europeans readily 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. So that the healthy red fruit makes you happy all year round, housewives canned pumpkin for future use. An excellent option for such preparations for the winter can be candied fruits, jam, jam, caviar, marmalade and “honey”. And an ideal side dish and appetizer can be pickled pumpkin, whose sweet and sour taste fits well into vegetarian and meat menus. Pumpkin preparations are vitamin-rich and nutritious dishes. Step-by-step recipes will help you prepare any option for canning this wonderful vegetable at home.
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