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 pieces. 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, Bell 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 along 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- 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 and 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 into rings, 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
Pumpkin preparations can be very diverse. This includes jam, juice, compote, salads, and adjika... We want to present you the most delicious and interesting of them.
Pumpkin preparation recipes
Pumpkin puree with apples.Required Products:
Citric acid - teaspoon
- sugar – 4 tbsp. spoons
- apples – 520 g
- pumpkin – 1 kg
Preparation:
Peel the fruits, pass through a meat grinder, add granulated sugar, cook for a couple of hours over low heat. Finally, add citric acid, place while still hot in a sterilized container, and seal.
Pumpkin puree with plums.
You will need:
Pumpkin pulp – 520 g
- plums – 520 g
Cooking steps:
Peel the pumpkin and chop into pieces. Cut the plums into two parts, remove the pits. Boil the plums with pumpkin pulp in a small amount of water until soft, grind through a sieve, put back on the fire, boil, place hot in sterile jars, and roll up.
Pickled pumpkin.
Option #1.
Required Products:
Sugar – 20 g
- salt – 30 g
- water – 1 l
- Bay leaf
- cinnamon
- black pepper
- carnation
- pumpkin pulp
- vinegar – 80 ml
Cooking steps:
Peel the vegetables, chop into slices, scald with boiling water, cool, place in prepared containers, sprinkle with spices and pour in hot marinade. Sterilize containers and store them.
Option #2.
You will need:
Cinnamon
- carnation
- granulated sugar – 520 g
- salt – 30 g
- vinegar – 1 l
Preparation:
Peel the pumpkin, chop into cubes, dip in hot marinade, boil until soft, place in containers, and roll up.
Option #3.
Ingredients:
Hot pepper pod
- parsley – 25 g
- celery leaves – 25 g
- water – 5 liters
- chopped horseradish – 20 g
- dill – 50 g
- salt – 255 g
- pumpkin – 3 pcs.
- vinegar – 220 g
How to cook:
Peel and seed the vegetables, chop into cubes, blanch for 5 minutes in boiling water, cool, place in sterile containers, pour marinade, pasteurize, and roll up.
Delicious pumpkin preparations
Pumpkin “Spicy”.
Ingredients:
Pumpkin pulp – 4 kg
- parsley – 200 g
- garlic – 120 g
- red hot peppers– 320 g
- vegetable oil – 155 g
For the marinade:
Granulated sugar – 355 g
- salt – 50 g
- vinegar – 220 g
- water – 1 l
Preparation:
Peel and chop the fruits. Chop the parsley and garlic, place in a saucepan, pour in the hot marinade, add oil, cook for half an hour, stir. Drain the vegetables into a sieve and place in sterile jars. Boil the marinade again, pour over the vegetables, and seal.
Pumpkin preparations - salads
Recipe with green beans.
Ingredients:
Vegetable oil – 320 g
- tomatoes, green beans – 1 kg each
- pumpkin pulp – 2 kg
- sweet pepper – 520 g
- granulated sugar – 220 g
- salt – 50 g
- dill
- garlic – 155 g
Cooking steps:
Peel the vegetables and chop into slices. Cut the pepper into half rings and the beans into chopsticks. Grind the garlic and tomatoes in a blender, add vinegar, oil, sugar, and salt. Dip vegetables and herbs into the resulting mixture, stir, put on fire, bring to a boil, cook for 40 minutes with stirring, package, seal.
Pumpkin caviar with vegetables.
Ingredients:
Apples, sweet peppers – 1 kg each
- pumpkin, green beans – 1 kg each
- onion – 520 g
- sugar – 320 g
- salt – 50 g
- tomatoes – 1 kilogram
- spices
- vinegar – 50 g
Preparation:
Peel all the vegetables, pass them through a meat grinder individually, and chop the onion. Pour oil into a basin, heat it, saute the onion for 10 minutes, add pumpkin pulp, tomatoes, add sugar, salt, bring to a boil. Add the rest of the vegetables, mix thoroughly, and cook for one hour over medium heat. Add spices to taste and simmer for ten minutes. While still hot, place in jars, roll up, and wrap.
Spicy salad.
Required Products:
Salt – 2 tbsp. spoons
- pumpkin – 1.3 kg
- onion – 2 pcs.
- grated horseradish – 3 tbsp. spoons
- vinegar – 520 ml
- granulated sugar – 5 tbsp. spoons
- Dill seeds
- mustard seeds – 2 teaspoons
Cooking steps:
Peel the fruits, chop into slices, add salt, and leave overnight. Pour 500 g into the pan. water, vinegar, add sugar, boil. Blanch the pumpkin pieces for 5 minutes in the boiling marinade, remove, place in a colander, allowing the liquid to drain. Place the cooled slices in jars, add horseradish, chopped onions, dill and mustard seeds, pour boiling marinade over them, and leave again overnight. The next day, drain the marinade, boil it, pour it over the pumpkin again, and store it in the cold under plastic lids.
Your kids will really like it
Salad "Snack".
Required Products:
Tomatoes – 1 kg
- pumpkin pulp – 2 kg
- sweet peppers, carrots – 500 g each
- vegetable oil – 200 g
- granulated sugar – 100 g
- onion – 320 g
- head of garlic – 2 pcs.
- vinegar – 2 tablespoons
- salt – 2 tbsp.
- black pepper
- coriander
How to cook:
Chop the carrots and pumpkin pulp into cubes, the onion into cubes, and the pepper into strips. Puree the tomatoes in a blender. Sauté onions and carrots in hot vegetable oil, add pepper and pumpkin pulp, simmer, stir for several minutes, pour in tomato paste, add salt and pepper, simmer for half an hour over low heat. Finally, add vinegar, spices, garlic and cook for 5 minutes. Place in sterile containers and seal.
Here's another pumpkin salad.
Required Products:
Water – 320 g
- granulated sugar – 120 g
- vinegar – 620 g
- salt – 30 g
- allspice peas - 3 pieces
- onion – 2 pcs.
- black peppercorns – 5 pcs.
- clove buds – 2 pcs.
- mustard seeds - teaspoon
- medium sized pumpkin
How to cook:
Peel the pumpkin, chop into cubes, sprinkle with salt, and leave for one day. Make the marinade: mix all ingredients, heat until granulated sugar and salt dissolve, let cool. The next day, place the pumpkin in a sterilized container, pour cold dressing over it, and roll up.
Pumpkin preparations for the winter step by step
Recipe with grapefruits.
Ingredients:
Granulated sugar – 755 g
- vinegar - tablespoon
- lemon zest
- grapefruit – 2 pcs.
- pumpkin pulp – 520 g
- ground ginger - teaspoon
Cooking steps:
Peel the pumpkin fruits and chop into strips. Remove the zest from the lemon and cut into thin strips. Mix the zest with ginger, vinegar, put on fire, and boil. Place the pumpkin pulp in the marinade, let it cook for 5 minutes, leave it in the marinade until the morning. The next morning, boil, boil for 3 minutes, cool, add grapefruit mixture, store in the refrigerator.
Winter preparations from pumpkin
Pumpkin jam with physalis.You will need:
Cloves - 2 pcs.
- granulated sugar – 1.5 kg
- pumpkin – 1 kg
- physalis – 520 g
Cooking steps:
Peel and chop the vegetables. Cut the physalis into halves. Place everything in a saucepan, sprinkle with sugar, leave for 6 hours, cook intermittently for 6 hours. Before finishing, add cloves and package.
Pumpkin marmalade.
Required Products:
Water - a couple of liters
- cloves – 5 pcs.
- cinnamon – 1 teaspoon
- lemon – 2 pcs.
- pumpkin – 3 kg
Cooking steps:
Peel, chop, add water, add spices, cook until soft, grind in a blender, pour into a basin, add granulated sugar, cook with stirring until the mass begins to separate from the walls of the basin. Add chopped zest, lemon juice, boil for 15 minutes, place in sterilized jars, let them cool in open form, cover with parchment, tie, leave in the cold for storage.
Adjika.
Ingredients:
Tomatoes – 5 kg
- sweet red pepper – 1 kg
- apple, carrot – ½ kg each
- salt, sugar - 100 g each
- vinegar – 155 ml
- head of garlic – 5 pcs.
- vegetable oil – ½ liter
- pumpkin – one and a half kilograms
- hot pepper pod – 6 pcs.
- bay leaf – 3 pcs.
- coriander – 1 g
Cooking steps:
Peel the apples and all the vegetables, chop, stir, and simmer for one and a half hours over low heat. Add spices, add vegetable oil, and let cook for another 30 minutes. Pack hot.
We hope that all the recipes we have proposed have found their place in your cookbook. Try, experiment and delight your loved ones with the amazing taste of pumpkin! Even picky little gourmets eat it with great pleasure. They will definitely love candied pumpkin and marmalade!
Pumpkin preparations for the winter are no less varied than zucchini preparations. Pumpkin is simply versatile and goes well with vegetables. And with fruit. And what amazing juices and jams it makes! The hardest part is peeling the pumpkin, but the rest is quite easy. So, today we will find out what kind of blanks can be made from this product.
Pumpkin salad for the winter
To prepare this delicious salad you will need not only pumpkin, but also tomatoes, as well as bell pepper and much more.
So, the products you will need to prepare:
- - pumpkin – 2 kilograms;
- - tomatoes - 1 kilogram;
- - bell pepper – 500 grams;
- - carrots – 500 grams;
- - onion – 300 grams;
- - garlic – 3 cloves;
- - vegetable oil – 200 grams;
- - regular granulated sugar – 100 grams;
- - vinegar at 9% - 270 ml;
- - ground black pepper - to taste;
- - salt – 2 tablespoons.
Recipe:
In order to make such a fairly simple pumpkin salad for the winter, you will need to take the pumpkin and wash it. After that, peel it, remove the seeds, and scrape out the fibrous part. After this you will need to cut everything into cubes enough big size. After this, you need to take the carrots and peel them. Onion too, and cut into small pieces. Next you will need to take the bell pepper, carefully remove the stalks and seeds from it, and after that you will need to cut everything into long strips. After this, you need to peel the garlic, send it through a press, or you can also scroll it in a blender or on a fine grater. Now you need to take either a large saucepan with thick walls, or a larger cauldron, pour a sufficient amount of vegetable oil into it, and then heat it. The tomatoes must be washed and cut into two halves. After this, you will need to mix everything, put carrots and onions in the cauldron first, then fry the vegetables until half cooked. Everything is thoroughly fried, and after that you need to add pumpkin and pepper to these vegetables. everything is mixed and simmered for a few more minutes. After about 10 minutes, you can add tomato puree, salt and pepper everything, wait for a slight boil and cook covered for about half an hour. After this time, add garlic, vinegar, sugar and mix everything. Then all that remains is to put everything into sterilized jars and roll up.
Winter pumpkin salad with cabbage
There is another very interesting salad with pumpkin for the winter. It's easy to prepare.
For it you will need to take the following ingredients:
- - pumpkin – 1 kilogram;
- - sauerkraut – 700 grams;
- - water – 1 liter;
- - salt – 60 grams;
- - granulated sugar – 40 grams.
Recipe:
First, you will need to peel the pumpkin, then remove all the seeds, and then wash the pumpkin and grate it on the coarse side of a grater. After this, you will need to mix the pumpkin mixture thoroughly with the sauerkraut. Now you can put everything into jars. You will need to mix the water with sugar and salt, let it all boil, and then pour the hot marinade into everything in the jars. Cover with lids and sterilize everything for 10 minutes. All that remains is to roll up and wrap everything, and let your salad cool. Transfer to the cold.
Pumpkin caviar for the winter
Pumpkin is actually no worse suited for preparing caviar for the winter than zucchini, and maybe even better in some respects.
If you want to make this kind of pumpkin caviar for the winter, then
- - peeled pumpkin – 800 grams;
- - tomato paste – 4 tablespoons;
- - bell pepper – 1 piece;
- - garlic – 3 cloves;
- - onion - onion head;
- - vegetable oil for frying;
- - pepper and salt to taste.
Recipe:
In order to prepare such a preparation, you need to take a large cauldron or casserole dish, and after that you must first fry the ground garlic, then add very finely chopped onion. Peel the pepper into small cubes, then add the pumpkin that you cut into small cubes. Everything browns for a couple of minutes. After this, you need to turn the heat to minimum and simmer everything for half an hour on the lowest heat. Now you need to add tomato paste. Everything will need to be salted and peppered. Place everything in jars. This preparation can be rolled up for the winter, and it will be perfectly stored, but the jars must first be sterilized.
Pumpkin caviar for the winter in the microwave
To prepare this pumpkin caviar for the winter in the microwave, you will need to take the following products:
- - pumpkin pulp – 500 grams;
- - carrots – 250 grams;
- - onions – 2 pieces;
- - vegetable oil – 3 tablespoons;
- - flour – 1 tablespoon;
- - garlic – 2 cloves;
- - salt - half a teaspoon;
- - ground black pepper - to taste.
Recipe:
First, you will need to choose the right type of pumpkin, preferably not the sweetest one. The pulp will need to be cut into small cubes and placed in a glass dish for the microwave. Afterwards, add salt, a little pepper, lightly sprinkle with flour and mix. In a frying pan that you have preheated in advance, you will first need to heat the vegetable oil, after which you will need to pour in the onion, which you have cut as finely as possible. Everything needs to be fried until golden brown. After this, you need to add the carrots that you have already grated. Fry everything until a beautiful golden color. After this, you will need to mix this roast with the pumpkin in the mold and send everything to bake for 15 minutes. You need to bake at maximum power for 15 minutes, but remember that from time to time you need to take everything out and stir. Hot caviar will need to be immediately placed in sterilized jars and sealed with lids that you have boiled.
Pumpkin caviar with mayonnaise for the winter
To prepare pumpkin caviar with mayonnaise, you need to take the following products:
- - pumpkin, peeled pulp – 2 kilograms;
- - zucchini – 1 kilogram;
- - onion - 500 grams;
- - granulated sugar – 4 level tablespoons;
- - vegetable oil – half a tablespoon;
- - bay leaf – 1 piece;
- - mayonnaise – 250 grams;
- - tomato paste – 250 grams;
- - salt – 1 tablespoon;
- - ground black pepper - half a teaspoon.
Recipe:
You will need to peel the zucchini, then cut them as large as possible and pass them through a meat grinder; do the same with the pumpkin. After that, add onion there. Mix everything with mayonnaise and oil and tomato paste. Everything needs to be cooked for about one hour, and after that put the bay leaf there. Cook for another 5 minutes. Then remove the bay leaf. The workpiece can be placed in sterilized jars. Let's roll everything up.
Pickled winter pumpkin with mustard
In order for you to prepare a very tasty pumpkin marinated for the winter with mustard, you will first need to take the following products:
- - pumpkin – 1.25 kilograms;
- - grated horseradish – 3 tablespoons of fresh white horseradish;
- - onion - 2 small onions;
- - mustard seeds - 1 tablespoon;
- - dill – 2 branches of dill;
- - marinade for preparation:
- - water – 2 glasses;
- - coarse salt – 2 tablespoons of salt;
- - granulated sugar – 5 tablespoons of sugar;
- - vinegar – 2 cups red grape vinegar.
Recipe:
First you need to peel the pumpkin, then cut it into cubes. Sprinkle everything with salt, then leave the pumpkin overnight at room temperature. After this, you will need to take vinegar, add it to the water, add granulated sugar and let it all boil. Next you will need to take pieces of pumpkin and boil them in small portions in this marinade. You don’t need to cook it for a long time, 5 minutes will be enough. After this, you need to take everything out, the liquid should drain, and everything can be cooled. The pumpkin needs to be transferred to jars, and the grated horseradish will also need to be sent there. You will also need to put there the onion, cut into rings, as well as dill. Add mustard seeds and add marinade. The next day, the marinade is drained, you need to let it boil again, and only after that you will need to pour in the pumpkin that you put in the jars. In this case, the banks will need to be rolled up.
Easy Pickled Pumpkin
To prepare a very simple pickled pumpkin for the winter, which you can then eat as a separate snack or as an ingredient for salads.
You will need to take the following products:
- - pumpkin – 1 kilogram;
- - vinegar - half a liter;
- - sugar – 250 grams;
- - cloves - to taste;
- - salt – level tablespoon;
- - cinnamon - to taste.
Recipe:
This pumpkin turns out sweet, and, nevertheless, it harmonizes very well with many dishes. The main difficulty is to peel the pumpkin from its thick skin, but everything else is very easy to prepare. So, first you must wash the pumpkin, after that you will need to peel it and cut it into not very large cubes, of course. All seeds and fibers will need to be removed first. After this, you will need to take and prepare the marinade. We need to make sugar syrup. Pour a quarter cup of boiling water over the sugar. After this, as soon as the sugar has completely dissolved, vinegar is also added. Next, you need to boil this marinade, add spices and small pumpkin cubes, put everything back on the fire and boil. After this, you need to leave everything standing and soaking for some time. After this, you will need to drain the marinade again, give it time to boil again, and pour it in again. After this, everything is put into jars, sterilized for 15 minutes and rolled up.
Pickled pumpkin with peppers
To prepare pickled pumpkin with pepper you will need the following products:
- - water – 700 grams;
- - vinegar – 700 grams;
- - cloves – 1 piece;
- - cinnamon – 1 stick;
- - hot peppercorns – 1 piece;
- - allspice – 1 piece;
- - pumpkin – 5 kilograms.
Recipe:
First we need to peel the pumpkin, after which we will need to cut it into small pieces. Next, you will need to immerse it in small portions in boiling water for about 20 minutes, and then you can give it time to cool. Next, you need to pour everything with the marinade that you cooked and cooled. This pumpkin can only be stored in the refrigerator.
Pickled pumpkin with garlic
Very tasty pickled pumpkin with garlic; preparing it is not at all as difficult as it might seem at first glance.
To begin with, you will need to take the following products:
- - pumpkin – 4 kilograms;
- - hot red pepper – 300 grams;
- - garlic – 100 grams;
- - parsley greens – 200 grams;
- - vegetable oil – 150 grams.
- - marinade – 1 liter of water;
- - vinegar – 200 grams at 9%;
- - salt – 50 grams of salt;
- - granulated sugar – 350 grams.
Recipe:
The first thing you will have to do. This is to take a pumpkin, peel it, cut it into small cubes. After this, you will need to take pepper, garlic, parsley, and chop all this as finely as possible. Transfer everything into a saucepan, then pour in the hot marinade, and then add the oil. Everything will need to be cooked for 30 minutes, stirring constantly. Next, the vegetables will need to be transferred to a sieve and placed in sterilized jars. The marinade must again be poured through a sieve into the pans, and again give it time to boil. And only after that you can fill everything in and then roll it up.
Winter appetizer of pumpkin with green beans
Very good for cooking delicious snack for the winter, which includes pumpkin and beans.
You will need to take the following products:
- - pumpkin – 2 kilograms;
- - tomatoes – 1 kilogram;
- - sweet bell pepper – 500 grams;
- - vegetable oil – 300 grams;
- - granulated sugar – 200 grams;
- - salt - 50 grams;
- - vinegar 6% - 100 grams;
- - garlic – 150 grams;
- - fresh dill to your taste.
Recipe:
First, you will need to peel the pumpkin, then cut it into small cubes. The beans must be washed and cut into chopsticks, immediately removing the string. After this, you need to wash the pepper and peel it from both the seeds and the stalk. Cut it into small half rings. Now get to the tomatoes. You will also need to cut out the stem from the tomatoes with a sharp thin knife. After this, you will need to grate the tomatoes so that the skin remains in your hands. After this, you will need to mix everything and put it on fire. Next, everything is just brought to a boil and then cooked for 60 minutes. Remember that it is better not to make the fire too high under this preparation, and it is better to put everything hot in sterilized jars and roll up the salad.
Pumpkin caviar for the winter with beans and tomatoes
In order to prepare pumpkin caviar for the winter with beans and tomatoes, you will need to take the following products:
- - green beans – 1 kilogram;
- - pumpkin – 1 kilogram;
- - tomatoes – 1 kilogram;
- - apples – 1 kilogram;
- - sweet bell pepper – 1 kilogram;
- - onion – 500 grams;
- - granulated sugar – 300 grams;
- - salt - 50 grams;
- - vinegar at 9% - 50 grams;
- - pepper and bay leaf to taste.
Recipe:
The first thing we do is peel all the vegetables and then pass them through a meat grinder separately. Of course, first we will cut the pumpkin into slices and peel it off. We will clean and boil the beans first. After this, we will clean the stalk of the apples, and only then we will pass everything through a meat grinder. Cut the UK into smaller pieces. After this you need to lightly fry the onion. Add tomatoes and pumpkin, salt and sugar. We wait until everything boils. Only after this will you need to add the rest of the vegetables and cook everything for one hour. Add spices to taste and cook for 10 minutes. Place everything hot in sterilized jars and seal. Wrap up.
Winter salad with pumpkin and coriander
To prepare a salad with pumpkin and coriander you need to take a variety of products, it will turn out really tasty. And it's worth fiddling around with a little.
So, in order for you to make such a salad for the winter, you will need to take the following products:
- - pumpkin – 2 kilograms;
- - tomatoes - 1 kilogram;
- - carrots – 500 grams;
- - sweet pepper - 500 grams;
- - sweet pepper – 700 grams;
- - white onion – 300 grams;
- - salt – 2 tablespoons;
- - garlic – 4 heads;
- - any odorless vegetable oil – 200 grams;
- - vinegar essence 70% - 1 tablespoon;
- - coriander - 1 teaspoon.
Recipe:
First you will need to take a carrot and cut it into small pieces. Set aside; you can soak it briefly while you work on the pumpkin. The onion should also be cut into small cubes, and the bell pepper should be cut into strips. After this, you will need to take the tomatoes and grind them in a blender. You need to immediately mix in the spices, salt, and granulated sugar. After this, everything will need to be transferred to a large saucepan, brought to a boil, the fire should be strong enough. Then you will need to reduce the heat and simmer everything for about 30 minutes over low heat. The garlic will need to be passed through a press. After this, you need to add it along with vinegar, cook for 5 minutes, and after that you need to transfer everything into sterilized jars. Roll up. It will turn out very tasty and appetizing.
Pumpkin salad with bell pepper for the winter
To prepare this salad you will need to take the following products:
- - pumpkin – 2 kilograms;
- - bell pepper – 1 kilogram;
- - tomatoes – 1 kilogram;
- - onion – 300 grams;
- - garlic – 300 grams;
- - vegetable oil - 1 glass;
- - granulated sugar – 100 grams;
- - salt – 2 tablespoons;
- - vinegar essence – 2 tablespoons;
- - black peppercorns – 10 pieces;
- - coriander – 10 pieces.
Recipe:
Carrots and pumpkin should be grated using a Korean carrot grater. After this, you need to cut the onion into half rings and garlic into slices. The bell pepper will also need to be cut into very long and thin strips. After this, everything is fried in a frying pan until cooked, seasoning and salting to taste. While everything is frying, you need to grind the tomatoes into a meat grinder. Once everything is ready, add the tomato mass to the frying pan and simmer until done for about half an hour. Next you need to add garlic, vinegar and spices. Boil for two minutes and turn off. Pour everything into sterilized jars and seal.
Winter appetizer made from eggplant and pumpkin
To prepare a very tasty winter snack made from pumpkin and eggplant, you will need to take the following products:
- - pumpkin pulp – 2 kilograms;
- - eggplants – 3 kilograms;
- - tomatoes – 2.5 kilograms;
- - bell pepper – 1 kilogram;
- - fresh greens – 300 grams;
- - garlic - 300 grams;
- - vegetable oil – half a liter;
- - chili pepper - a quarter of a teaspoon;
- - granulated sugar – 150 grams;
- - salt – 100 grams;
- - table vinegar 6% - 12 ml;
Recipe:
First, you will need to take all the vegetables, excluding eggplants, wash and wash. Peel and cut into small pieces. After this, you will need to peel the eggplants before cutting them. After this, you must wash the tomatoes and pass them through either a blender or a meat grinder. After this you will need tomato mass along with garlic, as well as herbs. Bring to a boil, add granulated sugar and salt, vegetable oil, chili and vinegar. All you have to do is wait until this sauce boils. Then you can put eggplants there, as well as pumpkin and peppers. Everything must be brought to a boil and cooked for one hour over low heat. This snack is rolled into sterilized jars.
04/27/2015 5 042 0 ElishevaAdmin
Preserves, jams, marmalades / Pickles, marinades, salads, sautés / Candied fruits, drying and freezing
You can often see owners feeding slices of pumpkin to a cow or pig, while they themselves best case scenario, lick pumpkin seeds. We forgot, you can see how many wonderful dishes can be prepared from it. After all, this is an exceptional product for many reasons: it is perfectly digestible; normalizes digestion and rejuvenates blood vessels, contains many useful substances; present in all kinds of diets due to its low calorie content; prepares very quickly. It is good to give to children, convenient to prepare for the winter.
The simplest thing is to bake, chop and freeze. In winter, pumpkin from such preparation can be put into porridge, squeezed out juice or used as a filling. Or you can prepare it straight away as a puree.
We remind you that before placing the blanks, the jars are pre-washed, sterilized and dried. The lids are also boiling.
When preparing the pumpkin for processing, we clean it, remove all the insides, and cut the pulp into cubes or strips.
Pumpkin puree with apples
Ingredients
Pumpkin, 1 kg
Apples, ½ kg
Sugar, 4 tbsp
Citric acid, 1 tsp.
Peel apples and pumpkin and grind them in a meat grinder. Cook with sugar slowly for 2 hours. Add citric acid at the end. Seal in jars while hot.
Pumpkin puree with plums
Ingredients
Pumpkin, ½ kg
Plums, ½ kg.
1. Clean the pumpkin and cut the pulp into pieces. Divide the plums into halves and discard the pits.
2. Cook plums with pumpkin, chop. Boil the puree and roll it up.
Pickled pumpkin makes an excellent appetizer and goes well with meat dishes.
Pickled pumpkin No. 1
Ingredients
Water, 1 l
Salt, 30 g
Sugar, 20 g
Vinegar 9%, 80 ml
Spices (black pepper, bay leaf, you can add cinnamon and cloves)
Water, 1 l
We prepare the pumpkin as usual, scald the cubes and cool them. Place in jars, sprinkle with spices, pour marinade at a boil. We sterilize jars: liter jars - 20 minutes, half-liter jars - 15 minutes.
Pickled pumpkin No. 2
Ingredients
Salt, 30 g
Sugar, ½ kg
Vinegar 6%, 1 l
Cinnamon and cloves
We make cubes from the pumpkin, immerse them in the boiling marinade and slowly boil until soft. We roll it up, placing it in jars.
Pickled pumpkin No. 3
Ingredients
Pumpkin, 3-4 large berries
Salt, 250 g
Chopped horseradish, 20 g
Celery leaves, 25 g
Parsley, 25 g
Dill, 25 g
Hot pepper, 1 pod
Bay leaf, 2-3 leaves
Vinegar 80%, 200 g
Cut the pumpkin into cubes, blanch (5 minutes) and cool. Place in jars and pour marinade into them. We pasteurize the jars at 85ºС (3-liter jars for 35 minutes, liter jars for 25 minutes) and seal them.
Pickled pumpkin No. 4
Ingredients
Medium sized pumpkin
Cinnamon, 1 stick
Allspice, 1 pea
Black pepper, 1 peas,
Cloves, 1 bud
Vinegar 6%, 700 g
Water, 700 g
Dip pieces of pumpkin pulp into boiling water and leave there for 10-15 minutes. Remove and cool. Cook the marinade and cool it too. Pour the cold marinade over the pumpkin cubes placed in the jars. Do not roll it up, store it in the cold.
Spicy pickled pumpkin
Ingredients
Pumpkin, 4 kg
Garlic, 100 g
Parsley-greens, 200 g
Hot red pepper, 300 g
Vegetable oil, 150 g
Salt, 50 g
Sugar, 350 g
Vinegar 9%, 200 ml
Water, 1 l
As usual, we make cubes from the pumpkin pulp and chop the remaining components finely. Put everything in a saucepan, pour in the marinade (hot), add oil. Cook for 30 minutes, stir occasionally.
Place on a sieve and strain off the marinade separately. Having placed the vegetables in the jars, boil the marinade again and fill the jars. Let's roll up.
Now let's move on to winter salads and pumpkin appetizers, of which there are a great variety. Here are some of the most successful ones.
Pumpkin appetizer with green beans
Ingredients
Pumpkin, 2 kg
Green beans, 1 kg
Tomatoes, 1 kg
Sweet pepper, ½ kg
Garlic, 150 g
Salt, 50 g
Sugar, 200 g
Vegetable oil, 300 g
Vinegar 6%, 100 g
Dill-greens
We cut the pumpkin into traditional cubes, cut the beans into sticks, and cut the sweet pepper into half rings. Grind the tomatoes with garlic in a blender, add vinegar, salt, butter and sugar. We immerse the chopped vegetables along with chopped dill into the resulting mass. Heat slowly, cook slowly for 40-50 minutes, stir from time to time. Place while hot and seal the jars.
Pumpkin caviar with vegetables
Ingredients
Pumpkin, 1 kg
Tomatoes, 1 kg
Sweet pepper, 1 kg
Apples, 1 kg
Green beans, 1 kg
Onion, ½ kg
Salt, 50 g
Sugar, 300 g
Vinegar 9%, 50 g
We prepare the vegetables for processing by grinding them separately with a blender or using a meat grinder. Simply chop the onion and saute it in oil for 10 minutes in a basin. Add sugar and salt, tomatoes and pumpkin to the onions. After bringing the mixture to a boil, add the remaining vegetables and cook slowly for 1 hour, stirring. Add spices and cook for 10 minutes. Place in jars, roll up and wrap the jars.
A spicy snack for the winter. Pumpkin "Spicy"
Ingredients
Pumpkin, 1.3 kg
2 onions
Salt, 2 tbsp
Sugar, 5 tbsp
Grated horseradish, 3 tbsp
Mustard seeds, 2 tsp
Vinegar 6%, 500 ml
Dill seeds
1. Having received the pumpkin cubes, salt them and leave them overnight.
2. In the morning we make the marinade - pour half a liter of water, vinegar and sugar into a pan and boil it all. Blanch the salted pumpkin in it for 5 minutes. Strain off the liquid and put it back on the fire.
3. Cool the pumpkin and place it in jars. In each jar we put horseradish, onion rings, dill and mustard seeds. Pour in the boiling marinade and leave again overnight.
4. In the morning, drain the marinade from the jars, boil and pour again. Cover with nylon lids and store in the cold.
Pumpkin with grapefruits
Ingredients
Pumpkin, ½ kg
Grapefruit, 2 fruits
Zest of one lemon
Sugar, 750 g
Ground ginger, 1 tsp
Vinegar 6%, 1 tbsp
1. Make cubes or strips from pumpkin pulp. Cut the lemon zest into thin strips, mix it with sugar, ginger, vinegar, and bring to a boil.
2. Immerse the pumpkin in this marinade, cook for 5 minutes, turn off the heat and leave it overnight.
3. In the morning, we resume heating, boil for 3 minutes and let cool. Meanwhile, extract the pulp from the grapefruits, discarding the seeds and membranes. Add the grapefruit pulp to the pumpkin and store the resulting mixture in the refrigerator.
Pumpkin in apple juice
Ingredients
Medium pumpkin
Sugar, 200 g
Apple juice, 1 l
Fill cubes of pumpkin pulp with boiling juice and sugar; if desired, you can add spices - ginger or cardamom. Let it cool. Return to the heat again, cook for 20 minutes and roll in jars.
Pumpkin “Snack” salad for the winter
Ingredients
Pumpkin, 2 kg
Carrots, ½ kg
Tomatoes, 1 kg
Sweet pepper, ½ kg
Onion, 300 g
Garlic, 2 heads
Salt, 2 tbsp without top
Sugar, 100 g
Vegetable oil, 200 g
Vinegar 70%, 2 tbsp
Black pepper
Coriander seeds
We cut carrots and pumpkin into cubes, cut peppers into strips, and onions into cubes. Grind the tomatoes. Sauté onions and carrots in oil. Add pepper and pumpkin to them, simmer for a few minutes, then pour in ground tomatoes. Salt, pepper and simmer slowly for 30 minutes. Add the spices and garlic at the end, cook for 5 minutes and distribute among the jars. Let's roll up.
Pumpkin salad. Recipe for preparing for the winter
Ingredients:
Pumpkin, 1 medium
Onion, 2 pcs.
Salt, 30 g
Sugar, 100 g,
Vinegar 9%, 600 g
Water, 300 g
Peppercorns, black, 5 pcs
Peppercorns, allspice, 3 pcs
Bay leaf, 2 leaves
Mustard seeds, 1 tsp
Cloves, 2 buds
1. Salt the pumpkin cubes and leave for a day.
2. Prepare the marinade from the remaining ingredients and cool it.
3. The next morning, put the pumpkin in jars and fill with cold marinade.
4. Continue sterilizing the jars for 1 hour. Let's roll up.
You can make many different desserts from pumpkin. Here, for example, is wonderful jam.
Pumpkin jam
Ingredients
Pumpkin, 1 kg
Sugar, 1 kg
Water, 400 ml
Vanillin
1. Make cubes from the pumpkin with a side of 1.5 to 3 cm. Blanch them and cool.
2. Boil sugar syrup, pour boiling water over the pumpkin cubes and leave overnight.
3. In the morning, cook for 20-30 minutes, remove to cool for 2 hours.
4. Cook until the pieces are transparent, add vanillin at the end.
5. Roll up in jars.
Pumpkin jam with apples
Ingredients
Pumpkin, ½ kg
Antonovka apples, ½ kg
Lemon, 1 piece
Pears, 2 pcs.
Sugar, 1.2 kg
Water, 1 tbsp
Vanillin, pinch
1. Sprinkle pumpkin cubes with sugar and leave overnight.
2. In the morning, cut the pears and apples, add them along with water to the pumpkin and set to heat.
3. Cook the jam in 4 batches. Halfway through the process, add lemon, scalded and chopped very finely (discard the seeds).
4. During the last cooking, at the end of it, add vanillin. The jam should consist of pieces different color, the syrup must be transparent.
5. Spread the jam while it’s hot and seal the jars.
Pumpkin and physalis jam
Ingredients
Pumpkin, 1 kg
Physalis, ½ kg
Sugar, 1.5 kg
Cloves, 1-2 buds
Cut the pumpkin into cubes, physalis into quarters. We put them together, sprinkle them with sugar and do not touch them for 6-8 hours. Cook in 3 batches; breaks between successive cooking sessions should be 6-8 hours. During the last cooking, add cloves. Let's roll up.
Pumpkin jam with dried apricots
Ingredients
Pumpkin, 1 kg
Dried apricots, 200 g
Sugar, 1 kg
Mix pumpkin cubes with pieces of dried apricots, sprinkle with sugar and leave overnight. The next morning, cook the jam until the end, but do not roll it up, but store it in the cold.
Pumpkin jam with rowan
Ingredients
Pumpkin, 1 kg
Rowan, 100-200 g
Sugar, ½ - 1 kg
Citric acid, 1 tsp
Cinnamon or ginger, ½ tsp
Water, ½ tbsp
Dip the pumpkin cubes into the syrup and cook for 30 minutes after boiling. Add rowan to the pumpkin, cook for 15 minutes and roll into jars. Wrap up.
Pumpkin and orange jam
Ingredients
Pumpkin, 1 kg
Large oranges, 3 pcs.
Walnuts, 1 tbsp
Water, 1 l
First, remove the zest from the oranges, then squeeze out the juice, and fry the nuts. Cook the pumpkin cubes in syrup until half cooked, add nuts and zest, and add juice. Cook until thickening begins. We roll up, spreading the jam into jars.
Pumpkin marmalade
Ingredients
Pumpkin, 3 kg
Lemons, 2 pcs
Sugar, 1.5 kg
Cinnamon, 1 tsp
Cloves, 5-6 buds
Water, 2 l
1. Cut the pumpkin pulp into cubes, cook in water with spices until soft. Grind into puree, add sugar in a bowl and cook. Stir the brew with a spatula and wait for the mass to begin to separate from the walls.
2. Add the zest from the lemons and all the juice squeezed out of them to the pumpkin puree, cook for another 15 minutes.
3. Place the puree into jars and leave them open until they cool.
4. Cover each jar with a piece of parchment, tie it and store it in a cool place.
From pumpkin you can make candied fruits and something similar to dried apricots - dried pumpkin. Let's look at these 2 recipes.
Candied pumpkin
IN in this case a layer of pulp adjacent to the hard crust is used, to a depth of 1 cm inside, no more.
1. Cut the pumpkin into cubes and prepare syrup using sugar and water in a 1:1 ratio.
2. Boil pumpkin cubes in syrup until the syrup begins to stretch.
3. Decant the syrup and dry the remaining pieces on parchment. Candied fruits are stored in a paper bag in a dry place. You can also place them in tightly tied jars.
"Apricots" or dried pumpkin
In this case, we choose pumpkin from dessert varieties. We cut its pulp into 3x3 cm cubes. First, we dry them simply in the air, then we transfer them to the sun’s rays. We complete the drying stage in the oven, with the door open and a temperature of 50-60ºС. We store it in bags. When serving, you can sprinkle the dried apricots with powdered sugar.
Making pumpkin for the winter at home is a great success. Recipes with photos advise making aromatic pumpkin juice, tender, creamy puree, caviar and vegetable salads for future use. Lovers of sweet desserts choose ways to prepare pumpkin with sea buckthorn or orange, and those who have not yet decided on the preparation option simply cut the fresh pulp into pieces and freeze it until they find a suitable dish for themselves. Pumpkin is perfectly stored in the freezer and easily “survives” until the deepest cold without losing its taste qualities and vitamin value.
Pumpkin juice for the winter - step by step recipe with photos
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 cloying taste will appeal to both children and adults, and delicate aroma will remind you of warm, sunny, summer days when this drink was just bottled.
Necessary ingredients for the recipe for preparing pumpkin juice for the winter
- pumpkin – 3.5 kg
- water – 2 l
- sugar – 2 kg
- citric acid – ½ tsp
Step-by-step instructions for preparing pumpkin juice for the winter using a recipe with photos
Finger-licking pumpkin for the winter – bell pepper salad
About this winter salad Even the most picky gourmets will say that the pumpkin is “finger-licking good.” Its refined, refined taste will effectively highlight fish and meat dishes, and will add bright piquancy and richness to potatoes or pasta. Well, if you want to eat the salad right away, without even putting it in jars, just reduce the amount of vinegar specified in the recipe by half and let the dish sit in the refrigerator for 6-12 hours.
Ingredients needed for the finger-licking 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 winter pumpkin salad “You'll lick your fingers”
- Cut the pumpkin into equal thick pieces, chop the onion into half rings and place together in a thick-bottomed enamel pan and simmer over low heat for 20 minutes.
- Remove bell peppers from stems and seeds, chop coarsely, add to pumpkin and onion and cook for another 10 minutes.
- Then pour in vegetable oil and tomato juice, salt, add sugar and garlic, passed through a press, mix well and simmer under the lid over low heat for at least half an hour.
- 2-3 minutes before the end of the process, add vinegar and mix very thoroughly. Pack the hot salad into sterilized jars and roll up. Cool under a warm blanket, first turning it upside down, then put it in a cool place for storage.
How to freeze pumpkin for the winter at home - recipe with photo
There are several ways to freeze pumpkin for the winter at home. Which one is preferred depends on what the product will subsequently be used for. If you are going to use the workpiece for baby food, then you should make a homogeneous puree from the pumpkin pulp, package it in food-grade plastic containers and freeze it in this form.
To prepare pancakes, pancakes and pies, it is better to grate fresh pumpkin on a coarse grater, put it in a plastic bag, release all the air, screw it tightly and place it in the freezer.
There is no desire to tinker with the workpiece for a long time? Then simply cut the pulp into medium-thick pieces, place it on a cutting board and put it in the freezer. The slices will set quickly and will not stick to each other. You will defrost them as needed and in the quantity required at any given moment.
Pumpkin caviar for the winter - a simple recipe using a meat grinder with mayonnaise
Pumpkin caviar with mayonnaise, prepared for the winter according to this simple recipe using a meat grinder, it turns out very juicy, tender and creamy in consistency. Taste shades are enriched by additional vegetables included in the composition, and slight piquancy Ground black pepper adds flavor to the dish.
Ingredients for pumpkin caviar with mayonnaise through a meat grinder
- pumpkin – 1 kg
- tomatoes – 600 g
- carrots – 600 g
- onions – 600 g
- garlic – 6 cloves
- olive oil – 6 tbsp
- mayonnaise – 2 tbsp
- salt – 3 tbsp
- ground black pepper – 1 tsp
- chopped basil and marjoram - ½ tsp each
Step-by-step instructions for a simple recipe for pumpkin caviar for the winter using a meat grinder with mayonnaise
- Wash all vegetables thoroughly and dry on a kitchen towel. Grind the pumpkin twice through a meat grinder. Grate the carrots on a coarse grater. Peel the onion and finely chop it. Blanch the tomatoes in boiling water for a couple of minutes, then put them in cold water, remove the skin and turn the pulp into puree using a blender.
- Pour olive oil into a deep enamel saucepan with a thick bottom, heat well and simmer the onion in it. After 5-6 minutes, add grated carrots and pumpkin, cover with a lid and simmer over low heat for about 20 minutes until the vegetables are completely softened.
- Then add the twisted tomatoes, pressed garlic, chopped herbs, salt and pepper, mix thoroughly, reduce the heat to low and simmer for another 20 minutes. Stir regularly to prevent the mixture from burning.
- Immediately before turning off, add mayonnaise, mix again, pack hot into sterilized jars and quickly roll up.
- Cool by turning it upside down and wrapping it in a warm blanket. Put it in the pantry or basement until winter.
Pumpkin with orange for the winter – recipes with photos
Pumpkin with orange, prepared for the winter according to this recipe with photo, is a little reminiscent of 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.
Ingredients Required for Orange Pumpkin Recipe
- pumpkin – 1 kg
- oranges – 3 pcs.
- sugar – 600 g
- cloves – 15 pcs.
Step-by-step recipe instructions with photos for preparing pumpkin and orange for the winter
- Peel the skin of a very ripe, orange-red pumpkin, remove the seeds, and cut the pulp into slices of any shape.
- Wash the oranges well, dry them and cut into thin, neat circles.
- Place pieces of pumpkin and orange in dry, warm jars, alternating them in layers, add clove buds, add sugar, pour boiling water over them and sterilize for the required amount of time.
- Seal the pieces 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 it in the cellar for winter storage.
Pumpkin for the winter – video recipe for puree
Preparing pumpkin for the winter in the form of puree at home is much easier than making caviar, salad, juice or snack according to the above recipes with photos. The author of the video says that the dish does not require any ingredients except 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 a natural dish a brighter, sweeter taste and richer aroma, you can use the same principle to grind pumpkin pulp with sea buckthorn or orange.