5 recipes for pickled pumpkin for the winter

Description of the dish

Canned pumpkin is a national dish of Estonia. The vegetable is served in pieces. The selection includes standard and savory recipes; for example, it is often pickled Korean-style. The popularity of this dish is due not only to the variety of preparation methods. This orange vegetable is considered the queen of autumn. The pulp contains numerous microelements and vitamins, including carotene, which improves vision and protects the body from cancer.

Video: "Pickled Pumpkin for Winter"

This video will show you how to properly pickle pumpkin for the winter.

Canned pumpkin recipes

This article presents step-by-step recipes for making pickled pumpkin, which are distinguished by their simplicity and exquisite taste.

Pickled pumpkin "Estonian pineapple"

The dish got its name because when cooked, it actually tastes like the tropical fruit. To marinate the pumpkin, you'll need 1 kg of pumpkin, 1.5 cups of sugar, 500 ml of water, 3 tablespoons of vinegar, 8 cloves, 6 allspice berries, a cinnamon stick, and a pinch of ground ginger.

Cooking steps:

1. Cut the vegetable into pieces.
2. Mix sugar in water and vinegar.
3. Place the orange pieces in the prepared liquid for 12 hours.
4. Add spices.
5. Place on low heat and cook for 40 minutes.
6. Let cool for at least half an hour.
7. Place in sterilized jars and roll up.

Pumpkin with apples in a spicy marinade

The taste of the finished dish depends on the marinade, as the flesh absorbs all the flavors and aromas. The preparation prepared according to this recipe is suitable both as a separate dish and as a side dish.

You will need 250 g of pumpkin pulp, 1 apple, 80 g of celery root, half a pod of bell pepper, a pinch of fennel and dried dill, 1 star anise, a clove of garlic and a bay leaf, 4 allspice peas, 600 ml of water, 1.5 tsp of salt, 2 tbsp of sugar and 40 ml of apple cider vinegar.

Canning instructions:

1. Peel the celery and pumpkin.
2. Cut into cubes or strips.
3. Cut the pepper and apples, remove the cores, and cut the cores into cubes.
4. Place pumpkin pieces halfway into a liter jar, add spices, a little hot pepper and garlic.
5. Fill to the top with apple, celery and pumpkin.
6. Boil water, add salt and sugar and fill the jar.
7. Cover and leave for at least an hour.
8. Pour the liquid back into the pan and bring to a boil.
9. Add vinegar, pour over vegetables and roll up.
10. Let cool under a blanket, then let marinate for 2-3 days in the refrigerator.

Korean-style spicy pumpkin

Korean-style fermented pumpkin is rich and flavorful. The flesh of the pickled pumpkin offers a combination of savory, sour, and sweet flavors.

You will need the following ingredients: 500 g of fruit, 1 large onion, 2 tsp. of Korean salad seasoning, 1 tbsp. of honey, 2 tbsp. of apple cider vinegar, 2 cloves of garlic, a pinch of salt and vegetable oil.

The dish is prepared as follows:

1. Wash the vegetable and peel it.
2. Grate.
3. Chop the onion and fry in oil.
4. Combine vegetables in a deep saucepan.
5. Marinate, adding spices and chopped garlic.
6. Place the mixture in the refrigerator for 4 hours to marinate, after which it can be eaten.

Quick-to-cook pickled pumpkin

To save time, we offer a quick recipe for pickled pumpkin for the winter. For this recipe, you'll need 350 g of pumpkin, 1 onion, 4 cloves of garlic, and 1 red pepper. The marinade is prepared using the following ingredients: 2 cups of water, 2 tablespoons of sugar, 4 bay leaves, 70 ml of vegetable oil, 10 black peppercorns, 2 teaspoons of salt, 4 cloves, and 100 ml of vinegar.

Cooking process:

1. Peel the onion and cut into half rings.
2. Peel the pumpkin, remove the seeds, and cut the flesh into cubes.
3. Peel the garlic cloves and cut into slices.
4. Cut the hot pepper into rings, removing the seeds first.
5. Rinse the jars, place them in the oven or hold them over steam to sterilize.
6. Place vegetables in layers.
7. Prepare the marinade separately: boil water, add spices and vinegar, cook for 7 minutes, add oil at the end, and bring to a boil again.
8. Fill jars, order and chill.
9. Store canned pumpkin in the refrigerator.

Recipe for pickled pumpkin without sterilization

For this quick recipe, you'll need 1 kg of fruit, 500 ml of water, 3 tablespoons of granulated sugar, 1 teaspoon of salt, 5 tablespoons of apple cider vinegar, cloves, allspice, dill and mustard seeds, cinnamon, and bay leaf.

Then follow the step-by-step instructions:

1. Peel the vegetable, remove the seeds, and cut the pulp into small cubes.
2. Place in boiling water and cook for 5 minutes.
3. Drain the liquid.
4. When the pumpkin has cooled, place it in jars.
5. Add spices.
6. Prepare the marinade: bring water to a boil, add sugar and salt, dissolve them and pour in vinegar.
7. Pour hot sweet and salty marinade over the jars, cover with plastic lids and refrigerate.
8. Place in the refrigerator.

Tips for housewives

When choosing, it's important to consider the vegetable's ripeness. The riper the pumpkin, the more intense its flavor.

Gribovskaya Winter and Vitaminnaya are the best varieties suitable for pickling.

Their dense, sweet flesh contains many times more vitamins. The preserves can be stored at home, but it's best to find the coolest possible place.