Pumpkin is a versatile product that can be stored in a cool place until spring. If it is difficult to provide such conditions in a city apartment, various procurement methods will come to the rescue.
In this article, we have prepared the best recipes for preserving an orange vegetable for the winter. You will learn how to make marinated spicy snacks, sweet jam, candied fruit, marshmallow, how to dry and freeze the pulp.
Spicy pumpkin marinated
You need to get used to the pumpkin. Try it in various dishes: add to appetizers and desserts, serve as a main course and side dish. Pickled pumpkin is good for the winter. I am sharing a recipe for a spicy pumpkin. On the winter table, it will come in handy with meat and as an ingredient for salads. For pickled and canned pumpkins, choose dense varieties, even tough ones. Spicy pumpkin is especially tasty from sweet varieties.
I take the following products:
- Pumpkin 0.5 kg
- Water 0.6 l
- apple cider vinegar ½ cup
- sugar 2/3 cup
- 5 pieces of cloves
- 10 black peppercorns
- cinnamon, allspice, salt
How do I cook
- Peel the pumpkin, cut into cubes about 1.5 by 1.5 cm and put in a large bowl.
- I mix water and vinegar and pour in pumpkin cubes. I leave it to marinate in vinegar water for at least 7-8 hours - so the pumpkin will get stronger and will not fall apart during cooking.
- Then I pour the vinegar water into a saucepan and prepare the marinade: I add all the spices and boil for about 10 minutes, add salt and sugar there.
- When the marinade boils, I put the pumpkin cubes in there and cook for another five minutes.
- For winter blanks, I sterilize the jars and carefully put the pumpkin there, then pour in the marinade.
If stored in the refrigerator, the jars do not need to be twisted, but closed with plastic lids. If you leave the blanks in room conditions, then you need to seal them. _____________________________________________________
For more pumpkin dish ideas, see this recipe _____________________________________________________
Pumpkin jam with cinnamon and cranberries
Pumpkin jam with cranberries turns out to be not only tasty, healthy, but also very beautiful. In addition to being consumed with tea, it can be used as a filling for pies, pies, as a decoration for pastries and cakes. Ingredients: Pumpkin - 300 g Cranberries - 1 cup Sugar - 300 g Ground cinnamon - 1 pinch Water - 0.5 cups
How to make cranberry and pumpkin jam
Cut the pumpkin into small cubes or cubes.
Place in a cooking container.
Add sugar and water. Bring to a boil, simmer for 10 minutes and turn off until cool. The pumpkin pieces will be soaked in the syrup and remain intact.
Add ground cinnamon.
Puree the cranberries with a blender. If you want the berries to remain intact, you can skip this.
Add cranberry puree to the pumpkin.
Bring to a boil, cook the mass until the pumpkin is ready (it depends on the variety - you may not need more cooking) and turn off the stove.
Put the jam in jars, store in the refrigerator. For long-term storage, it can be sterilely sealed. But it is more useful to cook pumpkin jam with cranberries in small portions and serve as a dessert. Have a nice and tasty tea drinking!
If you liked this publication, then share it with your friends and relatives on social networks.Enjoy cooking! Articles with recipes on how to cook delicious jam, currant jam, from watermelon peels, cherries, plums and raspberries will also come in handy for you. I want to recommend a good article on delicious pumpkin juice for the winter on the blog of summer resident Alexander. And look under the heading of stocks-preparations for the winter. Sauerkraut, Korean cabbage, canned tomatoes, delicious cherry tomatoes for the winter, lightly salted cucumbers, pickled mushrooms, tomato and pepper lecho, zucchini and squash caviar are waiting for you. I recommend topical publications on hot summer days. Bread kvass at home, okroshka on kvass, classic recipes, on kefir, on mineral water, on whey, on ayran, on yogurt, lemon juice, on water. For a picnic, recipes for delicious chicken, pork and fish kebabs will come in handy.
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Pumpkin marinated with pepper, garlic and ginger
Unlike the previous recipe for sweetly spicy pumpkin, this one is spicy and surprisingly tasty. I love this recipe for its simplicity and ease of preparation.
For a spicy pickled pumpkin for the winter I take:
- 0.5 kg pumpkin,
- 2 large and juicy bell peppers
- 2 medium onions
- 3-5 cloves of garlic
- Dill (either fresh or dried)
- 0.5 tsp dry ginger or 1 tbsp. finely grated fresh
- 0.5 tsp cinnamon
- Any ground pepper, or better a mixture
- 5 pieces of cloves
I make a standard marinade with the addition of apple cider vinegar:
- 1 large glass of water
- 3 tbsp olive oil
- 3 tbsp Sahara
- 1.5 tbsp salt
- 70 ml vinegar
How I cook:
- I cut the peeled one into thin slices or strips, I cut the pepper into strips, the onion - in half rings, I chop the garlic.
- I mix everything in a suitable saucepan and add spices.
- I pour water into the ladle and add all the ingredients for the marinade. I bring it to a boil.
- Pour vegetables with hot marinade, close the lid. As soon as it cools down, I immediately put it in the refrigerator for a day.
How to choose a pumpkin
Following the elementary rules for the selection of an orange vegetable, it is possible to bungle tasty and useful preparations for the winter. Sweeter are rounded and medium-sized vegetables; specimens from 2.5 to 4 kg are suitable.
The rind must be firm, smooth without dark spots and visible defects. The darker the color of the vegetable, the more aromatic and tasty it will be. Unripe fruit is generally tasteless, and overripe flesh is loose. The pumpkin tail should not be wet, it is plucked dry and dark.
A quick and easy recipe for canned pumpkin
If you marinate pumpkin for the first time, make a couple of jars to sample. Then they can not be tightened with sealed lids, but put in the refrigerator for storage.
For one half-liter jar you will need:
- 300 g pumpkin
- 3 cloves,
- 3 black peppercorns,
- a pinch of cinnamon
- 1 bay leaf
- 1 tbsp. l. vinegar
- salt, sugar
It's easy to prepare:
- Peel the pumpkin, remove the seeds and cut into small cubes.
- I dip the pumpkin cubes in boiling water for a couple of minutes, and then quickly transfer them to cold water.
- Preparing the brine: add 3 tsp to 1 liter of water. salt and 2 tsp. Sahara.I bring it to a boil.
- I put pumpkin in a jar, add spices and pour boiling brine. In each jar on top - a spoonful of vinegar.
- I put the cans to sterilize for half an hour, then I twist and send them for storage.
Photo: pickled pumpkin for the winter
Culinary reviews
Any experienced housewife has her own collection of proven golden recipes for winter pumpkin blanks. Each of these salads has its own special taste and unique aroma. According to most culinary specialists, who have made such snacks at least once, they are perfectly stored for a long time without losing their characteristics.
Such salads allow you to add variety to the winter diet and fill the body with the necessary vitamins. They go well with hot meat or fish dishes, as well as vegetable or cereal side dishes. Therefore, they can be served not only for a family dinner, but also for a holiday.
Pumpkin caviar
Caviar is in no way inferior to eggplant and squash. The specific pumpkin flavor is practically not felt in this recipe, so even pumpkin “dislikers” will devour it for a sweet soul. Pumpkin caviar is delicious both as an appetizer and as a sauce for meat. Try it and you won't regret it! To make pumpkin caviar for the winter, I take the following products:
- 0.5 kg peeled pumpkin
- 1 bell pepper
- 1 onion
- 2 heads of garlic
- 2 tbsp tomato paste (or thick tomatoes, if the harvest pleases)
- Salt, ground black pepper, favorite herbs (marjoram, thyme, basil, provencal, etc.)
- Vegetable oils for frying
I cook simply and quickly:
- Cut the pumpkin into medium-sized cubes. Onion - finely, pepper - also cubed.
- In a saucepan in vegetable oil, fry the onion (until transparent) and pepper (until soft). No need to fry vegetables, just let them simmer! I pass the garlic through a press and send it to the vegetables.
- I put in the pumpkin and add it so that it gives off the juice. I mix everything and fry for a couple of minutes over medium heat. Then I close the lid, turn down the heat and leave it to languish for at least half an hour.
- When the pumpkin is soft, add the tomato paste (or tomato paste) and spices. I stir and simmer for another 10 minutes so that the vegetables exchange taste and aroma.
- And the main secret - I grind caviar with a blender! If this is not done, the pumpkin pieces will quickly give themselves away.
For storage, arrange in sterilized jars and roll up. The sample can be stored in the refrigerator for 2-3 days.
Photo: pumpkin caviar
Pumpkin appetizer for the winter with eggplant and apples
And for dessert - an original combination of eggplant, apples and pumpkin. Hard sweet varieties of apples are best suited, and take fleshy tomatoes with dense pulp for juices and lecho. The biggest challenge in this recipe is not to leave and stir the vegetables often for an hour.
Ingredients:
- I take 1 kg of eggplant, apples, pumpkin, tomatoes
- 1 red bell pepper
- 200 g each of parsley and dill
- a handful of garlic
- 400 ml olive oil
- 100 ml vinegar (better than apple cider)
- 1 cup of sugar
- 3 tbsp salt (no slide)
How to cook:
- I cut the eggplants, peeled pumpkin and peppers into cubes of 2-3 cm each. Peel the apples from seeds and cut into small slices, chop the greens. I mix all the vegetables.
- Grind tomatoes and peeled chives with a blender (you can skip through a meat grinder).
- Pour the tomato-garlic sauce into a wide saucepan, add vinegar, oil, salt and sugar. I bring it to a boil.
- I dip the prepared vegetables into the boiling mixture and boil for 50-60 minutes. Remember to stir constantly to prevent them from burning.
- I pour the hot mixture into sterilized jars, cork it, wrap it under a fur coat until it cools completely.
