Top most delicious pickled pumpkin recipes: make unusual preparations and surprise guests

Recipe for preparing pumpkin for the winter without sterilization

Pumpkin prepared according to this recipe is something special.

In addition to the fact that the twists will be stored even without sterilization, the vegetable they contain is unusual, with a pleasant sweet and sour taste.

Required Products:

• 0.7 l of water;
• 25 gr. Sahara;
• 15 gr. salt;
• 60 ml apple cider vinegar;
• 8 gr. allspice;
• 5 gr. carnations;
• 5 gr. mustard seeds;
• 15 gr. dill seeds;
• 5 gr. bay leaves;
• 5 gr. cinnamon.

Preparation progress:

1. The pumpkin is cleaned and all seeds are removed, the pulp is cut into pieces.
2. When crushed, place it in boiling water and blanch for 6 minutes.
3. Then the water is drained, and the heated pieces are placed in jars.
4. Spices are also placed there.
5. Water in a saucepan is mixed with sugar and salt, boiled and finally vinegar is added.
6. The hot marinade is poured into jars, sealed and turned over, and always wrapped.

Pumpkin marinated in apple juice for the winter

The taste and aroma of the vegetable pieces and the filling, which can be used as a soft drink, are reminiscent of pleasant, sweet and sour exotic fruits. Children really like the product. However, the housewife can also make an “adult” version by adding cloves, ginger root, cardamom or nutmeg powder, as well as any fresh herbs to the jars.

Output: 3 l

Ingredients:

• pumpkin, pulp - about 2.5 kg;
• apple juice (preferably homemade) – 1 l;
• sugar – 40-60 g (depending on the amount of acid in the juice);
• cinnamon sticks – 3 small pieces;
• allspice peas – 6 pcs.

Preparation:

1. Heat the juice and dissolve the sugar in it.
2. Cut the pumpkin into pieces, put it in the boiling sauce and leave until it cools completely.
3. Heat the pan with the mixture and boil for about 15 minutes.
4. We take out the vegetable pieces and place them tightly in jars along with allspice and cinnamon.
5. Bring the juice to a boil again, fill the jars to the top, roll them up, turn them over onto the lids and leave until cool.

Canned food is considered ready after 3 weeks, but it fully “opens up” after 2 months, and over time the taste becomes even more intense.

Canned pumpkin with orange

The recipe will appeal to those who love citrus fruits and prefer winter preparations without vinegar. The result is pumpkin in syrup, sweet, with a pronounced aroma of orange and anise (star anise).

Ingredients:

• pumpkin pulp – 250-300 g
• orange – 1/2 pcs.
• water – 500 ml
• sugar – 1.5 cups
• ground cinnamon – 0.5 tsp.
• anise – 1 star
• cloves – 2-3 pcs.
• lemon juice – 4 tbsp. l.

How to cook:

1. Peel the pumpkin and then chop it into a medium cube. Cut the orange and zest into thin slices.
2. Place the orange pieces into sterilized 0.5 liter jars, alternating layers of pumpkin and orange.
3. Cook the marinade from water, sugar, spices and freshly squeezed lemon juice. Pour boiling marinade over the contents of the jars.
4. Sterilize for 25 minutes. Cool upside down under the fur coat. Store in a dark place, at a temperature of no more than +10 degrees.

Pumpkin jam with apples for the winter

I have been convinced more than once that pumpkin jam for the winter turns out much tastier when it has a little sourness. To do this, you can add apples and oranges during cooking.

We take:

• Pumpkin – 1.5 kg.
• Oranges, lemons – 2 pcs.
• Apples – 1 kg.
• For syrup: 2 kg per half liter of water. Sahara.

Preparation:

1. Peel the pumpkin from seeds and peel, cut into pieces, cut the apples, and cut the orange or lemon into slices without peeling.
2. Prepare the syrup - dissolve sugar in water and let it boil, add fruit, pumpkin and let it boil again.
3. Remove from heat and let the jam sit for several hours. Then bring it back to a boil, cook for five minutes and let it brew again. Cook for the third time until fully cooked, this will take 5-10 minutes. Pour into sterilized jars and seal with metal lids for long-term storage. If you plan to eat quickly, then simply close with nylon lids.

Instant pickled pumpkin recipe

This culinary method is a real lifesaver for those who have very little time left for cooking. At the same time, the dish turns out no worse than its longer-prepared counterparts.

To prepare you will need:

• 500 g pumpkin;
• 1 cinnamon stick;
• 4 cardamom grains;
• 1.5 cm fresh ginger;
• 3 peas of allspice;
• 100 g sugar;
• 80 g vinegar;
• 250 ml water.

Cooking technology:

1. Wash the pumpkin, peel it and cut into 2x3 cm strips.
2. Pour sugar into the water and heat the liquid over low heat.
3. Pour in the vinegar, add spices and stir.
4. Pour the prepared mixture over the pumpkin and leave overnight.
5. In the morning, cook for 15 minutes with the lid closed.
6. Leave to sit for 30 minutes.
7. Place in clean and dry jars, cover with nylon lids and leave for a day.

Pumpkin salad

Exactly from one pumpkin! But with seasonings. Ingredients :

• pumpkin - 1 piece, medium size;
• onion - 2 pcs;
• vinegar - 600 g;
• water - 300 g;
• sugar - 100 g;
• salt - 30 g;
• black and allspice peas - 5 and 3 pcs;
• mustard seeds - 1 tsp;
• bay leaf - 2 pcs;
• cloves - 2 pcs.

Pumpkin salad

Preparation:

1. Peel and cut the pumpkin, sprinkle with salt and leave for a day.
2. Prepare the marinade: mix all other ingredients and heat until sugar and salt dissolve, cool.
3. The next day, put the pumpkin in jars and fill it with marinade. Cold!
4. Sterilize jars for 1 hour in boiling water. And we roll up.

Pickled pumpkin like pineapple

In this way, pickled pumpkin resembles a little pineapple. This healthy dessert will delight all family members with its amazing taste in winter.

List of products:

• 2 kg nutmeg pumpkin;
• 1 liter of drinking water;
• 3 tbsp. white sugar;
• 1 tsp cinnamon powder;
• 150 ml 9th ​​table vinegar;
• 6-10 sweet peas.

Instant marinated pumpkin:

1. Butternut squash works best for this recipe. Rinse and clean the vegetables. Cut into medium cubes or cubes.
2. Fill the ladle with water, add all the spices, and bring to a boil. Add the bright orange pieces and cook until transparent for 5-10 minutes. At this stage it is very important not to overcook the vegetables so that the cubes do not lose their shape.
3. Next, fill sterile containers with the pumpkin along with the marinade, roll up the lids, cool under a warm blanket, and store on the shelf of the refrigerator or basement.

You can eat this preparation right away, you just need to let it sit for at least a day in a cold place.

Pumpkin marinated with mustard seeds and horseradish

Spicy spicy pumpkin will be an excellent appetizer on the holiday table.

Ingredients for cooking:

• 1250 gr. pumpkin pulp;
• 500 ml of wine vinegar (can be table vinegar);
• 2 tbsp. salts;
• 5 tbsp. sugar;
• 2 small onions;
• 2-3 tbsp. grated horseradish;
• 15 gr. mustard seeds;
• 2 dill umbrellas.

How to pickle pumpkin for the winter:

1. Rinse the vegetable, cut off the peel, scrape out the middle, and chop into medium cubes. Place the pieces in a deep plate, sprinkle with salt, mix well, leave for the whole night, covering with a lid.
2. To prepare the marinade, pour water into a saucepan, add granulated sugar and vinegar. When the marinade boils, blanch the pumpkin in several portions (5-7 minutes each) in the boiling marinade.
3. Place the cooked vegetable in a colander to drain all excess liquid.
4. Peel the onion and cut into half rings.
5. Place the cooled pumpkin in sterile jars mixed with onion half rings, dill umbrellas, pieces of horseradish and mustard seeds.
6. Pour the boiled marinade over the contents of the container, cover the neck, and leave until the next morning.
7. Then carefully drain the marinade, boil again and cool completely.
8. Pour the cooled marinade over the pumpkin and close the jar with tight plastic lids. To make the lid fit better, lower it into boiling water for a minute and only then place it on the neck of the jar.
9. We store this preparation in a cool, dark room.

A variety of recipes will help you choose the pickling method you like best. Because every housewife simply needs to have a couple of jars of pickled pumpkin on hand in winter. In addition to the fact that it can be eaten as a separate dish or served as a side dish, it is very tasty to add pumpkin in a salty marinade to minced meat for samsa or cutlets. This will give the filling an unusual juiciness and piquancy. Bon appetit everyone!

Pumpkin in Korean

Korean-style pickled pumpkin will appeal to lovers of spicy, aromatic preparations with an oriental twist. In this case, it is preferable to grate the prepared pumpkin pulp on a Korean grater into long strips, and cut the onion into half rings or longitudinal thin slices.

• pumpkin – 1 kg;
• onions – 2 pcs.;
• garlic – 4 cloves;
• apple cider vinegar – 70 ml;
• honey – 70 g;
• salt – 1 teaspoon;
• Korean seasoning – 4 teaspoons;
• oil.

Pickled pumpkin - “Estonian pineapple” recipe

Very often, pickled pumpkin in Estonia is called local pineapple.

To prepare you will need the following list of ingredients:

1. Ripe pumpkin - 1 kg;
2. Granulated sugar - 1.5 cups;
3. Purified drinking water - 500 ml;
4. Vinegar 30% - 3.5 tablespoons;
5. Cloves - 8 pieces;
6. Allspice - 6 pieces;
7. Cinnamon - 1 stick (optional);
8. Ginger and grated nutmeg - 1 pinch each.

Method for preparing “Estonian pineapple” from this miracle vegetable:

• Wash the pumpkin well, peel and cut into small cubes or strips;
• Place the prepared vegetable in a container and add granulated sugar, water and vinegar. Let it brew overnight (maximum time for infusion is 24 hours);
• Place the spices indicated in the recipe in cheesecloth and tie well. Place them in a container with pumpkin and marinade;
• Place the container on the stove, turn on the heat and cook for approximately 7 minutes (until transparent);
• After 7 minutes, remove the container from the heat and leave to infuse for 30 minutes. Afterwards, remove the gauze with spices from the marinade;
• During this time, prepare the jars for rolling. Wash and sterilize them well;
• After half an hour, place the mixture into jars and seal them tightly.

Spicy preparation with lemon zest

Depending on your taste preferences, you can use a variety of herbs and spices. The dish turns out beautiful and appetizing and serves as a decoration for any table.

To prepare you will need:

• 1 kg pulp;
• 10 g cinnamon;
• a couple of sprigs of cloves;
• 15 g lemon zest;
• 500 ml vinegar 3%;
• 350 g sugar.

Cooking technology:

1. Cut the pulp into strips.
2. In a separate container, mix water, vinegar, lemon zest, sugar and spices.
3. Place the pulp in the marinade and cook over low heat for 15 minutes.
4. Place in sterilized jars and cool.

Spicy recipe for pickled pumpkin with hot peppers

In this recipe, winter squash is marinated with more conventional ingredients to create a versatile savory appetizer.

Prepare:

• 350 g pumpkin pulp;
• 1 onion;
• 4 cloves of garlic;
• 1 pod of hot pepper;
• 400 ml water;
• 100 ml vinegar 9%;
• 50 g sugar;
• 20 g salt;
• 10 black peppercorns;
• 70 ml vegetable oil;
• 4 pieces each bay leaf and cloves.

Preparation:

1. The onion is cut into half rings, the pumpkin into cubes, and the garlic into slices.
2. Remove the seeds from the hot pepper and cut into strips.
3. The jars are sterilized and a mixture of chopped vegetables is placed in them.
4. The marinade is prepared in the standard way: add spices and spices to boiling water, cook for 6-7 minutes, add vinegar and vegetable oil.
5. Boiling marinade is poured over vegetables, rolled up and cooled under a blanket.

In honey-mint marinade with garlic

The honey-mint marinade gives the dish a piquant taste.

To prepare an unusual dish, you will need:

• 600 g pumpkin;
• 50 g natural honey;
• 40 g salt;
• 20 g mint;
• 3 cloves of garlic;
• 60 g wine vinegar.

Cooking technology:

1. Free the vegetable from seeds and fibers, remove the peel. Cut into small cubes and pour into a saucepan.
2. Thinly chop the garlic and mint and add to the pan. Mix the mixture thoroughly and place in sterilized jars.
3. Add honey, vinegar and salt to each jar. Pour boiling water to the very top and cover with a tin lid.
4. Place the jars in the oven for 20 minutes at 120 degrees.
5. Remove the pieces and turn them upside down, leave for 8 hours until completely cooled.
6. Consume after 2 weeks.

Preparation without sterilization

A recipe that does not require sterilization will help to significantly save time on preparing the product. One of these is pickled pumpkin with apples.

It is prepared from the following products:

• 260 grams of pumpkin pulp;
• 1 cardamom;
• 1 pinch of fennel;
• 2 Antonovkas;
• 90 grams of celery root;
• half paprika;
• 1 pinch of dill;
• 40 milliliters of apple cider vinegar;
• 1 bell pepper (unsweetened);
• 2 bay leaves;
• 4 peas of allspice;
• 1 garlic clove;
• 650 milliliters of water;
• 1 star anise;
• 2 tbsp. spoons of sugar;
• 1.5 dessert spoons of salt.

Sweet pumpkin-apple preparation is prepared in the following way:

1. All vegetables are washed and peeled.
2. Pumpkin pulp is cut into cubes.
3. Celery is cut into bars.
4. The apples are washed, peeled, and cut in half.
5. Pepper is cut into slices.
6. A clean liter jar is filled 50% with pumpkin pieces, the vegetable is sprinkled with spices and a couple of garlic slices.
7. The spices are topped with a mixture of pumpkin, apples, celery and paprika.
8. In a separate saucepan, bring a mixture of water, salt, and sugar to a boil.
9. The preparations are poured with boiling water and left for 1 hour.
10. Then the liquid is poured into a saucepan, boiled again, and mixed with vinegar.
11. The workpiece is poured with marinade, rolled up, turned over and cooled completely in a warm blanket.

The preparation should be stored in the refrigerator. You can open the jar after 3 days.

Tips and tricks

With these simple tips you can prepare the perfect snack:

1. To keep winter preparations as long as possible, it is recommended to store them at an average temperature of +8°. A closet or basement is suitable for this.
2. For cooking, choose a vegetable that is strong and elastic. The peel should be free of stains, dents and mold.
3. You should only purchase whole fruits. A pumpkin cut into pieces may be rotten or dried out.
4. The medium-sized fruit is the sweetest. Ideal weight is between 3-5 kilograms. Larger specimens have fibrous pulp with a bitter taste, which will spoil the taste.
5. For preservation and food, you need to use table variety or nutmeg pumpkin.
6. When cutting, pay attention to the flesh. It should be bright orange, fleshy and dense.
7. If the pumpkin skin has intermittent and wavy stripes, then this is a sure sign of the presence of nitrates.
8. The stalk will tell you about the ripeness of the pumpkin. If it is dry and dark, then the vegetable is ripe.
9. The peel is cut half a centimeter thick.
10. In order for the pumpkin to retain its rich orange color during cooking, you need to blanch it in a salty solution for a couple of minutes.
11. For cooking, the pulp is cut into pieces of any shape, but not thicker than 3 centimeters. Larger pieces are difficult to marinate.

You can add fresh or powdered ginger to any of the proposed recipes. Spice will help make the taste of the dish more expressive.