Pumpkin for the winter, pumpkin preparations for the winter. Pumpkin for the winter - preparations: golden recipes with photos

04/27/2015 4 959 0 ElishevaAdmin

Preserves, jams, marmalades / Pickles, marinades, salads, sautés / Candied fruits, drying and freezing

You can often see how owners feed slices of pumpkin to a cow or pig, and, at best, husk the pumpkin seeds themselves. 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 sauté 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 the 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 of different colors, the syrup should 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 berries 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 this case, a layer of pulp is used adjacent to the hard crust, to a depth of 1 cm inside, no more.

1. Cut the pumpkin into cubes, 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.

Preparing preserves for the winter is one of the most enjoyable activities for a housewife in the kitchen, because crispy cucumbers, elastic tomatoes and delicious mushrooms will always remain a decoration of the holiday table. And it is impossible to imagine drinking tea in a close family circle without aromatic jam or preserves. But certainly, among the numerous jars of marinades and pickles on the shelves, there should also be canned pumpkin. Simple preparations will delight you in winter with a unique taste, amazing aroma and chic appearance, and simple recipes will help you cope with this.

“Pineapple miracle”: an interesting recipe for canned pumpkin

Children will definitely like pumpkin from a jar according to this recipe, because it tastes like canned pineapples. You can even use it in salads or desserts instead of this exotic fruit; hardly anyone can tell them apart.

Ingredients:

60 ml vinegar;
5 g cloves;
5 g allspice;
240 g sugar;
2 liters of water;
1 kg 450 g pumpkin.

Preparation:

Place syrup from sugar, cloves, pepper and water in a small saucepan.
While the syrup is boiling, prepare the pumpkin. Cut it into small pieces and place in boiling liquid.
Cook over low heat until the pumpkin pieces are soft, being careful not to overcook and turn into a puree.
Add vinegar and immediately remove from heat after boiling.
Place in a glass container, roll up, leave to cool, always turning over.

After cooling, place in the cold.

Delicious pumpkin preparation: jam with poppy seeds

A very unusual jam made from pumpkin, poppy seeds, citrus fruits and ginger. You don’t need to cook a lot of it, since it won’t be stored all winter, but for several months you can pamper yourself with the exotic taste.

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Ingredients:

25 g poppy seeds;
15 g ginger root;
100 g lemon;
200 g orange;
900 g pumpkin;
480 g granulated sugar.

Preparation:

Cut the prepared pumpkin into thin strips. If you don’t have the patience for such labor-intensive work, you can simply grate it on a special grater.
Squeeze the juice from the citrus fruits, first remove the zest from the orange, it will be needed for jam.
Transfer the pumpkin into a container for making jam, add sugar, stir, pour in lemon and orange juice, add zest. Stir the mixture thoroughly and let the juice flow.
The next day, place the pan with the pumpkin over high heat and remove immediately after boiling. Leave for 6 hours.
Cut the peeled ginger into thin strips and add to the pumpkin mixture.
Place the pan back on the stove and boil for a quarter of an hour.
In a dry, clean frying pan, fry the poppy seeds for 3-5 minutes.
After 5 hours, put the pumpkin back on the fire, adding poppy seeds. Cook until done.
Pack into sterile small glass containers, roll up, wait until completely cooled and put in the refrigerator.

Pumpkin filling in pies: a step-by-step recipe for the winter

There is frost and snowfall outside, but the house is warm and cozy. Especially if the aroma reminiscent of warm summer comes from the rosy, freshly baked pies on the table. You can take care of the filling for baking in the summer by preparing many jars with the original preparation.

Ingredients:

950 g apples (already peeled);
950 g pumpkin;
120 g sugar.

Vinegar won’t spoil cucumbers: recipe for the best preparations

Preparation:

Grate the peeled pumpkin using a grater with large holes or speed up the process by passing it through a meat grinder with special attachments.
Cut the apples into slices.
Place the pumpkin and apples on the fire along with the sugar. If the mixture is too dry, add a little water to prevent it from burning.
After boiling, simmer for 45 minutes, stirring the mixture occasionally.
Place in glass containers up to the necks and seal with metal lids.

Jam “Jolly Apricot”: an unusual recipe for canning pumpkin

Why is it called that? Everything is very simple, no one will be able to distinguish such pumpkin jam from apricot jam by taste, and even if tasters find out what is included in such a delicacy, they are unlikely to believe it.

Ingredients:

980 g dried apricots;
2 kg 700 g pumpkin;
40 ml lemon juice;
2 kg 600 g sugar (more is possible);
2 liters of water.

Preparation:

Cut dried apricots into small pieces, add water and leave for several hours.
Cut the pumpkin into pieces, peel first. If the variety has a soft peel, then do not peel it, just rinse it thoroughly.
Cook the pumpkin for half an hour along with the liquid drained from the dried apricots, remembering to stir.
Add all the sugar and continue cooking for another half hour.
Add dried apricots to the mixture and boil until fully cooked (another half hour).
While the jam is cooking, prepare a glass container by carefully washing it with soda and sterilizing it in the oven.
Place the prepared jam in containers, seal with metal lids, and place bottom up to cool.

You can add a couple of clove stars to the jam.

“Assorted” canned pumpkin and a mixture of peppers

A universal preparation that can be used as a side dish, but with resourcefulness, you can add it to a variety of dishes. You can make very tasty cutlets or filling for dumplings if you put pieces of vegetables from a jar minced through a meat grinder into the minced meat.

Parsley for the winter: methods of preparation and storage

Ingredients:

145 ml vinegar;
110 ml vegetable oil;
55 g salt;
220 g sugar;
980 ml water;
25 g ground allspice;
200 g parsley;
110 g garlic;
10 g chili pepper;
1 kg 900 g pumpkin;
180 g sweet pepper.

Preparation:

Cut the prepared pumpkin into small pieces.
Finely chop the parsley and garlic with a sharp knife.
Cut the sweet pepper and chili into long pieces.
Combine all the vegetables, spices, vegetable oil and vinegar, mix thoroughly and simmer over low heat for half an hour.

Pour the mixture into boiling jars and immediately seal and leave to cool upside down.

Pumpkin caviar: favorite recipe

For lovers of spicy aromatic seasonings, this recipe for pumpkin caviar will definitely come in handy. It goes well with meat or even fish dishes. You can even prepare delicious sandwiches for breakfast, which will not only be nutritious, but also healthy, because pumpkin contains a lot of vitamins that the body lacks in winter.

Ingredients:

25 g salt (without iodine);
15 g allspice;
1 kg 600 g pumpkin;
55 ml vinegar;
55 g sugar;
240 ml vegetable oil;
190 g tomato paste;
100 g garlic;
420 g bell pepper;
520 g onions;
190 g carrots.

Preparation:

Grate the prepared carrots and pumpkin on a coarse grater. Place in a thick-walled cooking container.
Add chopped peppers and onions to the carrot-pumpkin mixture.
Add vegetable oil to the vegetables and cook until the juice releases. Don't make the heat too high; it will cook great on medium.
Boil for half an hour with spices and tomato paste, adding grated garlic a quarter of an hour before the end of cooking.
Puree the vegetable mass using a blender.
Pour in the vinegar, put it back on the fire, and after boiling, spread the caviar into glass containers.

After rolling, wrap it warmly for a day (at least).

Good day, dear friends and blog guests. Today we’ll talk about what can be made from pumpkin for the winter, what preparations to prepare.

A little more, and the birch and linden trees will be exposed, the yellow petals of the trees will swirl, and the bright colors of autumn flowers will burn out. Nature is blooming, ripening and preparing for hibernation.

It's time to walk through the basements, look into the closets, and find out more. What has not yet been preserved, what is still missing? Then go to the garden, look around like a businessman, and pick pumpkins. They are just ripe and ready.

You can read about the beneficial properties of pumpkin .

Sunny Beauty is one of the ingredients that feel comfortable next to both vegetables and fruits. It not only goes well, but enhances the taste of the dish, is used as a base, and allows additives to take the lead, dictating the aroma and flavor bouquet. Therefore, combining the fruit with any products, we only win.

How to make candied fruits

Let's start pumpkin preparations with candied fruits. For a kilogram of pumpkin you will need half a kilogram of sugar, ground cinnamon and some citrus fruit: orange or lemon. The cooking sequence is as follows:

Cut the product into small pieces. Grind nicely so that there are neat cubes or small slices. The beauty of the candied fruits will depend on how well you make the cuts.
Brew the syrup. Dissolve sugar in 300 g of water, boil, add citrus slices and half of the prepared pieces. Boil until done. Choose a product, boil the second half.
Place the pieces on parchment paper. Prepare for baking.
Cook the product for an hour in an oven heated to a temperature of 130 0 C.

Take out the candied fruits and cool. Sprinkle with sugar and cinnamon. The candied fruits are ready. Bon appetit.

Juice for the winter

Healthy juice from the sunny product can be prepared in January; the fruit is well preserved in winter. But during storage, valuable substances gradually disappear and moisture evaporates. The highest quality juice is obtained from fresh produce, only from the garden.

You can obtain liquid by processing it through a juicer or juicer. Place the prepared juice in a saucepan, boil for five minutes and seal in jars. The preparations for the winter are ready.

If you don’t have special equipment, this is not a reason to deny yourself a glass of miraculous juice in winter. Grind the ingredients through a meat grinder, squeeze through gauze in several layers. Boil the finished juice for five minutes and roll up.

The only drawback is that there won't be much juice. Take a closer look at the following recipe, it will help you get liquid without household appliances:

Cut the sun fruit into pieces. Accuracy in this case is not important.
Place the pieces in a saucepan and add a little water to just cover the contents.
Boil the juice until done.
Strain the autumn beauty through a sieve or punch with a blender.
Put the liquid on the fire, add lemon or citric acid, sugar to taste. Boil for 1 minute. Roll into prepared jars.

The juice keeps well. The kids really like it.

If your family is not a fan of pumpkin juice, add juice or other fruits and vegetables to it when drinking. Everyone is sure to love this multivitamin.

Jam with lemon

A simple jam that is not only easy to make, but also easy to remember. You need to take the ingredients one at a time: the same amount of sugar per kilogram of product, one lemon. The sequence is as follows:

Pour sugar into a glass of water. Place on the fire to dissolve and boil.
Add pieces of sunny beauty to the syrup and continue cooking.
Grind the lemon along with the peel in a blender.
Add lemon to the jam.
Cook for an hour over low heat until done. The pieces should become transparent and beautiful.

Pour the delicious jam into sterile jars. Keep wrapped upside down until cooled.

Read the delicious recipe “Zucchini Jam with Lemon” .

Pumpkin jam with apples for the winter

Delicious jam with apples can be prepared quickly and easily. To begin, add half a kilogram of sugar per kilogram of autumn beauty cut into pieces. Leave it in the refrigerator for ten hours to release the juice. Continue:

Drain the juice from the pan, add another half a kilo of sugar. Cook, stirring, until the sand dissolves.
Grind 200 g of apples in a convenient way. Add liquid to drained pumpkin.
Combine with the solar queen of the fields, cook until done for half an hour.

Seal in sterile jars. Cool upside down. Store in the basement and pantry.

Compote for the winter

You can make a compote from just one beautiful red ingredient. It's not a particularly interesting dish. But the compote acquires a completely different smell and aroma, together with spices and fruits. Sunny beauty goes well with citrus fruits, apples, pears, and plums. Suitable spices include cinnamon, cardamom, and cloves. Regardless of what you decide to add, compote can be prepared according to the following recipe:

Peel the product and divide into pieces. Pour water to cover the cubes, add sugar to taste. Cook for 20 minutes until done.
Add spices or fruits and simmer for a few minutes. Roll into prepared jars.

Cool upside down in a warm place. The compote is ready.

In order to prepare sunny fruits in syrup, you need the same amount of pumpkin and sugar and half as much water. For brighter taste, add orange or lemon. Prepare in the following order:

Blanch the product cut into small neat pieces.
Prepare syrup from sugar and water and boil.
Pour syrup over the pieces and set aside for 8 hours.
Cook the food for 20 minutes.
Set the pan aside for two hours.
After two hours, continue cooking until the pieces are translucent. Add vanilla at the last moment.

Seal foods in jars. Turn over, wrap and refrigerate. The product is ready.

Caviar from pumpkin and zucchini for the winter

Prepare food. The amount of ingredients is based on prepared raw materials. For 2 kg of garden beauty you need 1 kg of zucchini, , half a kilogram of onions.

Chop everything and simmer for an hour and a half over low heat with the addition of sunflower oil. Add a tablespoon of vinegar essence, salt and sugar at the end of cooking.

Pepper, salt, add bay leaf. Simmer for 10 minutes and seal in sterile jars. Invert and cool covered.

Puree for the winter

Products from the sunny beauty of the fields are well preserved in puree. Can be prepared with sugar and used for pies and cakes. It’s great to prepare it without sugar; in this case, it turns out delicious if you add it to unsweetened soups or use it to feed babies.

The most delicious puree will be obtained if it is baked in the oven. Cut the solar product into pieces. Place in the oven. After about 40 minutes the pieces will become soft.

Separate the pulp from the center and grind with a blender or through a sieve. Add sugar so that it is half as much as the pumpkin. Cook for 10 minutes, add citric acid and seal in jars.

How to freeze

In order to freeze our delicacy, you need to select the most beautiful, undamaged fruits. The beauties that have been a little stale in the cut state are not suitable at all.

Food prepared in any way is suitable for freezing. Beautifully cut, resembling cubes. You can bake it in the oven and grind it through a sieve. Grated fruit can be preserved well when frozen.

Freeze into cubes as usual. Cut into small pieces. Place on a baking sheet and place in the freezer for a short period of time.

Prepare special bags for freezing, place food items already touched by frost in them. Place in the refrigerator for long-term storage.

How to dry

Dried pumpkin can replace chips, crackers, and marmalades during breaks and snacks. At the same time, unlike the above products, it will be healthy and tasty.

For a tasty treat, cut into small pieces. Preheat the oven to a temperature of 60 0 C and dry for 6 hours, turn up the heat a little and cook for two hours. Store in jars closed with plastic lids.

To make the slices brighter, blanch them in slightly salted boiling water a few minutes before drying.

Video on how to simply dry pumpkin

Storing pumpkins at home in winter

Autumn beauty is a shelf-stable product; it can easily be stored in dry, cool conditions for up to five months. Of course, only flawless fruits are left for the winter, without damage, with a sufficiently long stalk of 4 cm.

If there is a dry basement, the products are laid out on shelves, contact is excluded. Periodically inspect and remove any external defects.

You can store it on the balcony in the same way, but make sure that the temperature does not fall below two degrees Celsius. It is necessary to lay out on a warm surface, avoiding direct contact with the cold.

In the past, storing under the bed was considered a popular way to save money. The dimensions made it possible to place several fruits, which overwintered successfully.

The proposed storage methods and methods of preparing preservation will help preserve a real solar miracle - pumpkin - for a long winter. You can preserve it for six months, as if you had just picked it from the garden, make delicious jam, make candied fruits and dry delicacies.

The little ones will gobble up pumpkin puree on both cheeks, but save the juice for the adult family members. It will help restore health and maintain strength.

I wish everyone good health and good mood.

The average gardener knows very little about preparing pumpkin for the winter. Porridge, side dish - that’s all the options for the country menu. Some gardeners grow late varieties of pumpkins. Such balls can last until the New Year without loss of marketability. Then the seeds begin to sprout inside, and the pumpkin has to be composted or fed to animals.

Early varieties and hybrids are sweeter, their flesh is more tender and more aromatic. But they are stored for a maximum of 2-3 months. How would you like to pamper your family with a vitamin-packed pumpkin dish in winter! There are a sufficient number of recipes for preparing giant berries for future use. Among them, the most fastidious summer resident will find one that suits his taste. The main thing is not to be lazy and spend time processing the harvest.

Composition and beneficial properties of pumpkin

Pumpkin has helped people out more than once in times of famine. It is nourishing and tasty. The fruit consists of 2/3 pulp.

Pumpkin contains:

acids (pantothenic, folic);
vitamins (C, PP, K, A, T, E, group B);
manganese, fluorine, zinc;
sulfur, chlorine, iodine, phosphorus;
zinc, iron, sodium, copper;
calcium, magnesium.

Regular consumption of pumpkin normalizes digestion and regulates the water-salt balance of the body. Fruit juice is a mild diuretic. It works without putting unnecessary strain on the kidneys. Pumpkin has a mild laxative effect. Dishes made from it are useful for chronic constipation. In this case, dehydration of the body does not occur. In terms of protein and iron, pumpkin is the leader. It is superior to chicken and quail eggs.

The berry is useful for people watching their weight: it has very few calories (about 22 kilocalories). Saturation occurs quickly, the body does not store excess fat.

I want to have dishes from the usual inhabitant of the garden on the menu all year round.

Choosing the best variety and preparing the pumpkin

What is the best variety for pumpkin preparations? Answer: anyone! It is important to understand what type of canned food the gardener wants to prepare. Summer varieties with tender and juicy pulp are suitable for jam, jam or puree. They contain a lot of sugars and are easy to boil. The preparations will be aromatic and have a uniform consistency.

Varieties and hybrids with dense, slightly juicy pulp are suitable for drying and drying. This pumpkin makes wonderful candied fruits. Such fruits are suitable for compotes and jam: the contents will be intact and will not boil over.

Fruit preparation

Fully ripened pumpkins with the peel intact are suitable for future use. If the skin is damaged by insects or animals, the fruits are not selected for canning. It is important not to injure the fruit at the point of attachment to the vine: if the integrity of the coating is damaged, pathogenic bacteria and fungal spores will penetrate into the pulp. This will affect the quality of the workpieces.

Before preparing canned pumpkin you need:

Wash the pumpkin with hot water. If heavily soiled, use a brush.
Dry the fruits or wipe dry with a paper towel.
Cut in half and scoop out the seeds with a spoon. They should be washed in cold water, dried and eaten.
Use a spoon to scrape out the remaining seed chambers: in canned food they feel like woody fibers.
Using a special knife, remove the peel.
Cut out areas of pulp with an uncharacteristic color.
Cut the pulp into pieces according to recipe requirements.

If it is impossible to process the whole fruit in one canning, it is recommended to pack part of it in a plastic bag and put it in the refrigerator. So pumpkin should be stored for 1 day.

Recipes for delicious winter preparations

Winter pumpkin preparations diversify the menu during the cold season. They come in handy during fasting: the dishes fill you up quickly and are not savory. Golden juices and jams supply a tired body with a complex of minerals and vitamins.

Pumpkin side dishes are popular in home cooking. Their sweetish taste harmonizes perfectly with cereals, chicken and fish.

Gardeners are wondering what they can soon make from pumpkin at home. Full lunch! And prepared semi-finished products will come in handy in this case. The best recipes for processing the pumpkin harvest will help fill your winter cooking dishes with sunshine and healthy vitamins.

Dried

Drying pumpkin for the winter is quite simple. To obtain tasty preparations, you should choose a variety or hybrid with dense, slightly juicy pulp of bright orange or yellow colors. The easiest way is to dry the fruit in the open air.

How to proceed:

cut the prepared pumpkin into pieces 1-1.5 centimeters thick;
place them in one layer on a flat surface (a baking sheet with low sides will do);
cover the top with a layer of insect gauze;
Place in a sunny, ventilated place.

After 2-3 days the product is ready. The pieces should be placed in a canvas bag and stored in a dark, dry place. High-quality dried pumpkin remains fresh for up to a year.

It is not difficult to make a dried product in an electric dryer or oven. Sequencing:

cut the fruits into pieces 3-4 centimeters in size;
blanch them in salted or sweetened water for 2 minutes;
dry on a paper towel;
Place in a 3-centimeter layer on a baking sheet or wire rack.

In a gas oven, drying is carried out with the door half-open and at minimum heat. The process lasts 4-5 hours. In an electric one (new model), select the “Drying” mode and follow the instructions.

Dried

With this method of preparation, pieces of sunny vegetables turn out to look like candied fruits. The delicacy goes well with tea or coffee. The low-calorie sweetness will please weight-watching gardeners. Children especially love these sweets.

How to proceed:

cut the pumpkin into pieces or slices 3-4 centimeters thick;
place in a glass container and cover with granulated sugar (the amount of the ingredient is determined by the taste of the gardener);
first keep it warm for 2-3 hours, then 12 hours in the refrigerator;
pour the separated syrup into a saucepan and bring to a boil;
Carefully transfer the pumpkin into the saucepan with the syrup;
heat for 4-5 minutes (but do not boil);
remove the pieces and dry on a sieve;
place in an electric dryer or oven and finish drying until ready.

A fully prepared dried pumpkin has a crust on the outside and is soft on the inside. It should be stored in a glass container with a sealed lid. Shelf life - up to six months.

Cooking caviar

Pumpkin caviar is a delicious and healthy delicacy. Its sweetish taste will appeal to everyone at home. Pumpkin caviar should be used as an appetizer or side dish for meat dishes.

To prepare the dish you will need:

prepared pumpkin – 2.5 kilograms;
carrots – 0.8 kilograms;
white salad onions – 0.5 kilograms;
little vegetable – 1/2 cup;
tomato paste – 1 cup;
ground pepper – 1/2 teaspoon;
vinegar 9% - 50 milliliters;
salt – 1.5 tablespoons.

Preparing caviar:

First you should boil the pumpkin in water (2 liters of liquid will be required). The vegetable pieces should become soft.
Peel the remaining vegetable ingredients, chop and fry in vegetable oil until cooked. You can fry together or separately. The main condition: the components must not burn!
Place the pumpkin and roast in a bowl and puree with a blender (it is acceptable to grind the mixture using a meat grinder).
Add all the spices and tomato paste. Cook on low heat for 40-45 minutes. You need to stir constantly.
Remove from heat and pour in vinegar in portions. Immediately pack into prepared jars. The caviar needs to be sterilized in any way familiar to the gardener for 20-25 minutes.

Turn the finished canned food onto lids and cool. The delicacy can be stored at room temperature. Shelf life is one year.

Classic marinating recipe

Pumpkin contains little acid. When preparing, you should take into account: there is practically no natural preservative in the product. To preserve canned food, it is recommended to add vinegar or its substitutes (red currant juice, barberry infusion).

What products are needed:

sweet pepper – 0.5 kilograms;
hot – 2-3 pieces;
sugar – 1 glass;
salt – 1/4 cup;
vinegar - 1 glass;
purified water – 2 liters;
garlic – 1 head;
cloves and peppercorns - to taste.

How to prepare a snack:

You should start by preparing the filling. Pour purified water into a deep saucepan, add salt, sugar, spices and cook for 5 minutes over low heat.
While the marinade is cooking, you should take care of the vegetables. Cut the pumpkin into pieces of the desired size. Peel the pepper and chop into strips. Remove the covering scales from the garlic. Carefully place all vegetables in a saucepan with boiling marinade and cook on low heat for 30 minutes.
Pour vinegar in portions, stir and turn off the heat. Immediately pack the contents into clean jars.

The dishes can be covered with plastic lids. But then the pumpkin will be usable for 3 months. The snack should be stored in the refrigerator.

Marinated with spices without sterilization

A recipe without sterilization involves self-pasteurization. With such quick preparation, little time is spent on actual production. But the self-pasteurization process lasts up to 2 days: it depends on the volume and number of cans. This method of canning allows the gardener to use any spices growing in the garden beds: onions, garlic, dill, horseradish (root and leaves), blackcurrant and cherry leaves, tarragon.

Marinating occurs according to any chosen recipe. At the end, you need to package the semi-finished product in sterile containers, seal it with lids, turn it upside down and wrap it thoroughly. The self-pasteurization process begins. It lasts until the canned food has cooled completely. The finished product is stored at room temperature for up to 1 year.

Salad with bell pepper and pumpkin

This spicy-sweet snack will be a great addition to the winter menu. Adults can use it as a side dish for the main dish.

What you will need:

1 kilogram of bright yellow pumpkin;
0.5 kilograms of carrots;
1 kilogram of multi-colored (for beauty) sweet peppers;
0.5 kilograms of onions;
0.5 fully ripened tomatoes;
100 milliliters of vinegar;
1/2 cup sugar;
1/4 cup salt;
for frying: refined vegetable oil;
1/2 teaspoon ground pepper.

How to cook:

Place chopped onions, carrots and peppers in a deep frying pan (or saucepan). Fry until half cooked.
Add pumpkin and simmer covered for 10 minutes. Add chopped tomatoes and simmer until done.
Add salt, sugar, ground pepper and vinegar to the semi-finished product. Warm up for 10 minutes. Turn off the heat.
Immediately pack into sterile jars and seal. Bell pepper and pumpkin salad can be stored at room temperature.

It’s also a good idea to eat such a tasty treat at the height of the harvest’s ripening: the snack will replenish the gardener’s vitamin and mineral balance.

Appetizer with eggplant

Another variation of a spicy-sweet side dish for winter dishes. The blue ones add a spicy bitterness to the dominant sweet taste of pumpkin.

To prepare an eggplant appetizer you will need:

blue ones - 2 kilograms;
pumpkin with dense pulp - 2 kilograms;
juicy red tomatoes – 2 kilograms;
garlic – 0.2 kilograms;
any refined vegetable oil – 0.5 liters;
sweet multi-colored pepper – 1 kilogram;
salt – 3 tablespoons;
sugar – 1/2 cup;
vinegar 9% - 2/3 cup.

How the mixture is preserved:

The first step is to prepare the dressing. Puree the tomatoes in a blender and mix with chopped garlic. Pour into a bowl or cauldron and add sugar, butter and salt. Place on low heat.
While the filling is getting ready to boil, you should work on the base. Chop the pumpkin, remove the skin from the eggplants and chop them too. Remove the stems and seeds from the peppers and chop into strips.
Add prepared vegetables to the boiling dressing. With constant stirring (so that the mixture does not burn), cook for 45 minutes. Pour vinegar in portions, stir and heat (without boiling for 5 minutes).

Pack the finished snack in sterile containers, roll it up, place it on the lids and wrap it. After cooling, the mixture stands well at room temperature.

Jam with lemon for children

Everyone knows the benefits of lemon. They strengthen the immune system and treat colds. How many children willingly eat sour citrus? Pumpkin and lemon jam will easily solve the problem.

What should be on hand:

red pumpkin – 1 kilogram;
granulated sugar - 0.8 kilograms;
lemon – 0.3 kilograms;
cinnamon – 1 teaspoon.

How the delicacy is preserved:

The process differs little from the classic method of making jam. Peel the zest from the lemon, remove the white membranes and remove the seeds. Pumpkin and lemon should be cut into pieces of arbitrary size. The finished ingredients need to be poured into a bowl and sprinkled with sugar on top. After 6-7 hours, the pumpkin and lemon will release juice. The basin should be set to minimum heat, bring to a boil, boil for 5 minutes and turn off the heat.

Leave the basin for 8 hours to soak the ingredients in syrup. Then put it on heat and repeat the operation. The total boiling time is 20-25 minutes. This is enough to completely cook the pumpkin. The readiness of the product is determined by the degree of spreading of the drop on the plate: if there is a puddle, cook more, if it sits in a heap, it’s ready. The jam is stored in sterile jars at room temperature.

Canned pumpkin with orange

This recipe gives the gardener plenty of room for creativity. The ingredients (pumpkin and orange) are taken in equal quantities, the amount of sugar varies depending on taste and preference. The following spices are used: mint, lemon balm, tarragon, rosemary - all together or separately.

First, the main ingredients are chopped - pumpkin and orange. They are placed in clean jars in layers. The bookmark should be tight.

Each layer is sprinkled with spices and granulated sugar. Then the contents are poured with boiling water up to the shoulders of the jar and sterilized for 20-25 minutes. The finished product is rolled up and (after cooling) stored in the room.

Apple-pumpkin puree

An excellent pumpkin dessert using sour apples. The ingredients are taken in equal quantities. The sour juice of apples acts as a preservative. Pectin gives the product thickness. Sugar is added randomly. Some gardeners replace it with fructose. Peel the apples, cut out the middle. Cut the pumpkin into arbitrary slices. Puree the ingredients with a blender. Then add sugar and put on low heat. Cook with constant stirring for 25 minutes.

The finished puree has a rich golden hue. It keeps well in sterile jars until the next harvest.

Pumpkin – Estonian pineapple

The beautiful name hides the recipe for ordinary pickled pumpkin. The pieces are transparent, similar to pieces of pineapple from a jar. Canning is not difficult.

You will need:

pumpkin – 2 kilograms;
granulated sugar – 2 cups;
purified water – 1 liter;
vinegar 9% – 2/3 cup;
salt – 2 tablespoons;
cloves, cinnamon, anise, peppercorns - to taste.

How to cook:

First you need to prepare the filling. Pour water into a deep saucepan and bring to a boil. Then add salt and sugar and boil again.
Place the chopped pumpkin in the marinade and cook over low heat for 15 minutes. Then remove from heat and leave for 8-10 hours to soak the vegetable in the marinade.
Put the pan back on the fire, add the spices and cook until the pumpkin is transparent. Pour vinegar in portions and stir. The canned food is ready.

They should be placed in clean jars, sterilized for 15 minutes and rolled up. The “tropical” product is stored until the next harvest.

In Korean

Making spicy canned pumpkin in Korean is not difficult at all. Marinating takes a little time. This appetizer will add variety to the menu of spicy food lovers.

It is important to have a special grater in the kitchen to obtain long strips: this way the pumpkin will marinate better.

What should be on hand:

yellow or orange pumpkin – 0.5 kilograms;
vinegar 9% - 2 tablespoons;
vegetable oil – 2 tablespoons;
salt – 1 teaspoon;
sugar – 2 tablespoons;
ready-made mixture for Korean salads – 1 piece;
ground coriander – 1 teaspoon.

To prepare, grate the pumpkin on a special grater and place it in a glass or porcelain bowl. Then add coriander, salt, sugar, salad mix, oil and vinegar. To stir thoroughly.

Set the bowl aside for 1-2 hours to extract the juice. Then put into clean jars. You need to monitor the amount of pumpkin and filling. The pumpkin should be completely covered with juice. Place containers of canned food for sterilization. Then seal and turn over onto the lids. The finished pumpkin can be stored in the room for a year.

How to store blanks

The method and place of storage of pumpkin preparations are determined by the canning method. Workpieces without sterilization or self-pasteurization must be kept in a cold place - a cellar or refrigerator. Canned goods that have undergone final heat treatment stand perfectly in a regular kitchen cabinet or pantry. Dried and dried pumpkin requires a well-ventilated, dry room.

Pumpkin salad for the winter, prepared during the ripening season of this vegetable, makes it possible to diversify the table in the cold season with not only a tasty, but also a healthy dish. The healing qualities of pumpkin have been known for a long time. It is not only easily digestible, but also contains a large amount of vitamins, biologically active substances, and 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 and 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 homemade product is distinguished by its original 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 and 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 and 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, the pumpkin into cubes, the 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 and 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 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 and 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 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 and 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.

The use of different types of spices in cooking makes 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 and 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 and 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.