Marinated pumpkin is an appetizer, very popular with Estonians and completely undeservedly deprived of the attention of other peoples. Already after the first test, the dish is always in the lead on the list of priority home preparations, pleasing the household with excellent taste characteristics and originality.
How to pickle a pumpkin for the winter?
In order to stock the pantry filled with marinated pumpkin - recipes quickly and deliciously executed, and the right recommendations are available for everyone.
- For harvesting, only pumpkin flesh is used. To obtain it, the fruit is peeled from the hard skin and seeds are removed from the accompanying fibrous pulp.
- The resulting raw material is cut into cubes, cubes or oblong lobules.
- Before canning, vegetable cutting is subjected to minimal heat treatment: 3-5 minutes of boiling is enough to make the slices become softer, but retain their shape and elasticity.
- The pumpkin is accompanied with a marinade, then it is sealed in a sterile container for long-term storage.
Marinated pumpkin - recipe for instant cooking
Pumpkin marinated fast food will surprise the stunning summary characteristics and relatively quick execution of the recipe. The minimum thickness of the cutting will allow without the heat treatment to get the desired harmonious taste of the snack, which will be ready for use after a couple of days.
Ingredients:
- pumpkin - 700 g;
- hot pepper - 2 pcs .;
- garlic - 7-8 teeth;
- onion - 2 pieces;
- water - 1 l;
- sugar - 4 tbsp. spoons;
- salt - 4 teaspoons;
- oil - 140 ml;
- vinegar - 200 ml;
- pepper peas - 20 pcs .;
- clove and laurel - 7 pcs.
Preparation
- Pumpkin pulp shred thin slices, onion semirings, garlic plates, pepper rings.
- Lay vegetables in layers in sterile jars.
- Boil water with salt, sugar and spices for 5 minutes.
- Pour oil and vinegar, give the marinade to boil again, pour it into cans with vegetables and after cooling clean for a day in the cold.
- Served such marinated pumpkin to vodka with a feast or meat or garnish when served on weekdays and on holidays.
Marinated pumpkin for the winter as a pineapple
A sweet marinated pumpkin like pineapple will refresh the boring winter menu and allow ordinary dishes to add new shades. Juicy piquant slices of sunny color can be added to salads, pastries, complement them with dishes from chicken or serve simply for a dessert table or as a snack.
Ingredients:
- pumpkin - 1 kg;
- water - 1 l;
- citric acid - 1 teaspoon;
- sugar - 0.5 cup;
- salt - 0.5 tbsp. spoons;
- leaves of lemongrass - 5 pcs .;
- rhodiola rosea - 5 g.
Preparation
- Pumpkin is cut into cubes or oblong slices, boil in boiling water for 2 minutes, put into steamed jars.
- In a liter of liquid, dissolve salt, sugar, citric acid, add lemongrass, rhodiola rosea.
- Boil the marinade for 2 minutes, pour the pieces of pumpkin.
- Sealed containers tightly and turn over under a warm blanket.
- After cooling, the marinated pumpkin for winter without sterilization is sent for storage in the pantry.
Marinated pumpkin - Estonian recipe
Marinated pumpkin in Estonian is served at home to meat dishes and is one of the main dishes when preparing the menu for Christmas. Instead of a fresh ginger root, you can throw a pinch of dried spice in a marinade, replace a cinnamon stick with ground powder, and pour white wine instead of apple cider vinegar.
Ingredients:
- pumpkin - 2 kg;
- water - 2 l;
- apple vinegar - 100 ml;
- sugar - 150 g;
- salt - 1 teaspoon;
- pepper fragrant and cloves - 10 pcs .;
- nutmeg - 1 pinch;
- ginger root - 20-30 g;
- cinnamon stick - 1 pc.
Preparation
- In a liter of water, dissolve the salt, pawn the cut pumpkin and leave it overnight.
- In pure water add sugar, spices, cook for 5 minutes.
- Remove the spicy additives from the marinade, pour in the vinegar and lay the previously squashed gourd.
- Marinated Estonian pumpkin is cooked in marinade for 5 minutes, with it is sealed in sterile cans, wrapped up before cooling.
Pumpkin Marinated in Korean - recipe
Marinated pumpkin in Korean will appeal to lovers of spicy fragrant blanks with oriental ostrinka. Prepared pumpkin pulp is preferably in this case rubbed on a Korean grater with a long straw, and cut the onions into semi-rings or longitudinal thin slices.
Ingredients:
- pumpkin - 1 kg;
- onion - 2 pieces;
- garlic - 4 teeth;
- apple vinegar - 70 ml;
- honey - 70 g;
- salt - 1 teaspoon;
- Korean seasoning - 4 tsp.
- butter.
Preparation
- Rub on a grater pumpkin.
- Add the salted onion, chopped garlic, honey, vinegar, salt and seasoning.
- Stir the mass, crush the cargo and leave it in the cold.
- After 4-6 hours, the pumpkin marinated in Korean will be ready for the first trial.
Pickled sweet pumpkin
Harvested sweet marinated pumpkin for the winter will appeal to fans of contrasting taste combinations. The time for heat treatment is preferably determined individually, depending on the variety of the vegetable and the density of its pulp. To do this, after three minutes of boiling, evaluate the softness of the slices and, if necessary, extend the cooking.
Ingredients:
- pumpkin - 2 kg;
- water - 2 l;
- sugar - 2 cups;
- citric acid - 1 teaspoon;
- cinnamon - 0,5 tsp.
- clove and sweet pepper - 6 pcs .;
- laurel - 2 pieces;
- vinegar 70% - 2/3 tsp. for each can of 1 liter.
Preparation
- Water is mixed with the components of the marinade (except vinegar) brought to a boil.
- Lay the sliced pumpkin pulp, cook for 3 minutes.
- Lay out the billet on the banks, pour vinegar and marinade under the string.
- Hermetically sealed pickled pumpkin is left to cool.
Pumpkin marinated with ginger
Pumpkin marinated in pieces with the following recommendations will allow you to enjoy a delicious bouquet of flavored snacks. In addition, due to quality support in the form of grated root ginger, vegetable slices acquire anti-cold and immunostimulating properties.
Ingredients:
- pumpkin - 1 kg;
- fried ginger - 2.5 tbsp. spoons;
- soy sauce - 4 tbsp. spoons;
- Chili sauce and rice wine - 2 tablespoons. spoons;
- lime - 1 piece;
- basil - 1 bunch.
Preparation
- Pumpkin is cut into cubes and boiled for 10 minutes.
- Mix the remaining ingredients from the list, add to the pumpkin, gently stir.
- Transfer the mass into a jar and place it in the cold.
- The next day you can try the snack.
Spicy Pickled Pumpkin
The next recipe for fans of burning snacks. The desired effect will provide a portion of red pepper. The degree of severity of the dish will depend on whether or not the additive is used with the seeds. An additional spicy taste of the billet will be obtained by adding garlic, parsley, cloves and dried herbs.
Ingredients:
- pumpkin - 2 kg;
- red pepper - 150 g;
- parsley - 2 bunches;
- garlic - 1 head;
- vegetable oil - 75 ml;
- water - 0,5 l;
- vinegar - 100 ml;
- salt - 25 g;
- sugar - 180 g;
- cloves, Italian herbs - to taste.
Preparation
- Slice the pumpkin into cubes.
- Combine the water and the remaining ingredients for the marinade, boil,
- Hot pumpkin spicy marinated is decomposed into steamed jars and sealed tightly.
Marinated pumpkin with cinnamon
Busy housewives attracted harvested pickled pumpkin, recipes for the winter of which are laconic and simple. One of those is the variant with ground cinnamon. Vegetable slices acquire a pleasant spicy aroma and harmonious delicate taste thanks to an elementary marinade and simple cooking technology.
Ingredients:
- pumpkin - 2 kg;
- water - 1.5 liters;
- vinegar - 300 ml;
- salt - 0,5 tsp.
- sugar - 600 g;
- cinnamon - 1 tbsp. a spoon.
Preparation
- Mix the water, salt, sugar, cinnamon and vinegar, cook the marinade.
- Put the cut pumpkin in a saucepan and boil until soft.
- Lay out the slices on the banks along with the marinade, sealed.
Pumpkin marinated with garlic
Marinated pumpkin for the winter on the following recipe will surprise with unusual garlic piquancy and refreshing mint notes in taste. In this case, the billet is preserved without preliminary manipulations with the cooking of the vegetable, so that the integrity of the slices and their moderately dense texture are preserved to the full.
Ingredients:
- pumpkin - 900 g;
- garlic - 7 teeth;
- honey and salt - 3 teaspoons;
- wine vinegar - 3 tbsp. spoons;
- mint - 1,5 tsp.
Preparation
- The chopped pumpkin is mixed with chopped garlic and other ingredients from the list, laid out on cans.
- Pour the contents with boiling water, cover with lids and sterilize for 30 minutes.
- Cap the containers and stand under the blanket in an inverted form before cooling.
- Marinated pumpkin will be ready for the first trial in 2 weeks.
Pumpkin marinated with apples
Marinated pumpkin, the recipe of which will be described as follows, canned with apples, due to which it acquires a special light fruit flavor in taste and a pleasant aroma. As accompaniment to the vegetable choose fragrant Antonovo apple fruits, which are cut into slices or longitudinal slices.
Ingredients:
- pumpkin - 1 kg;
- apples - 4 pieces;
- water - 1 l;
- sugar - 200 g;
- salt - 20 g;
- a stick of cinnamon and chili - 1 piece;
- apple cider vinegar - 4 tbsp. spoons;
- clove and sweet pepper - 6 pcs.
Preparation
- Boil water with the addition of salt, sugar, vinegar and spices.
- Lay the sliced pumpkin and apples, cook until soft.
- Lay out the vegetable and fruit slices on steamed jars, seal sealed, turn over the lids and warm until cooling.
Marinated pumpkin with citric acid
Marinated pumpkin for the winter is a simple recipe for snacks that can be performed without vinegar, replacing the traditional acid-containing preservative with citric acid. Vegetable slices are cooked in salted water a couple of minutes beforehand, then transferred to a marinade and sealed for the winter after its repeated boiling.
Ingredients:
- pumpkin - 2 kg;
- water - 2 l;
- sugar - 350 g;
- salt - to taste;
- cinnamon - 1 tbsp. a spoon;
- citric acid - 2/3 tbsp. spoons;
- clove and laurel - 5 pcs.
Preparation
- Put a pumpkin in salted water, blanch for 2 minutes, pour into a sieve.
- From the ingredients from the list, pickle the marinade, shift the vegetable into it, heat it to a boil.
- Lay the mass over the steamed container, cork, heat wrap up before cooling.