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.
Pumpkin juice with orange
Make more of this juice - it turns out very tasty and aromatic!
You will need 1 orange, 100-150 g sugar, 2 tsp. citric acid and water.
Preparation. Cut the pumpkin in half, remove the seeds, cut off the skin and cut the flesh into small pieces. Place the pumpkin in a saucepan, add water to completely cover the pieces, and cook for 8-10 minutes after boiling until soft. Cool slightly and beat the mixture directly in the pan with an immersion blender until it becomes a liquid puree. Then put the pan with the puree on the fire. For 3 liters of juice, add the juice of one orange (you can grate and add zest), 100-150 g of sugar (it all depends on personal preference) and 2 tsp. citric acid. To make the juice less thick, add water. Boil the mixture over low heat for 10 minutes, pour into sterile jars and seal.
Pumpkin compote
Pumpkin compote is very similar to canned pineapple slices.
You will need 1 liter of clean water, 1/2 kg of pumpkin pulp, 200 g of sugar, 1 lemon, 6 pcs. cloves and a pinch of vanilla.
Preparation. Peel the pumpkin and remove seeds, cut into cubes and place in a saucepan. Pour in water until it completely covers the pumpkin (about 1 liter), add sugar, stir and place the pan on the fire. Bring to a boil and add cloves and vanilla to the compote. Cook the compote over low heat for about 20 minutes. At the end of cooking, add lemon juice, stir and bring to a boil again. Pour the hot compote into jars and roll up.
Spicy pumpkin salad
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.
Pumpkin and dried apricot jam
This aromatic and bright jam is prepared very quickly. And just as quickly it disappears from the jars.
You will need 1-1.5 kg of pumpkin, 300 g of dried apricots, 1 lemon, 500-600 g of sugar, 400 ml of water, your favorite spices of your choice (cinnamon stick, several clove buds, star anise).
Preparation. Chop the dried apricots, pour boiling water (400 ml) and let it brew for half an hour. Cut the pumpkin, remove seeds and fibers, cut off the skin and cut into small cubes. Wash the lemon well, first cut into thin slices along with the peel, remove the seeds, and then chop. Drain the water from the dried apricots into a saucepan, add sugar, bring to a boil and cook until the sugar dissolves. Then add pumpkin, dried apricots, lemon and any spice, such as a cinnamon stick. Stir, bring to a boil and simmer over low heat, stirring occasionally, for 30 minutes, until the pumpkin is soft. At the end of cooking, remove a shelf of cinnamon from the jam, immediately pour it into sterile jars and roll up.
Pumpkin and apple puree
Pumpkin and applesauce can be put into a pie as a filling, added to cottage cheese or ice cream.
You will need 500 g pumpkin, 500 g apples, 1 tsp. orange zest, 250 g sugar, 1/4 tsp. citric acid, 150 ml water and ground cinnamon to taste.
Preparation. Peel the apples and cut into slices. Remove the skin from the pumpkin and cut into approximately the same pieces as the apples. Place the pumpkin and apples in a saucepan, add water and simmer for 30-50 minutes until the pumpkin is soft. Then puree using an immersion blender, add sugar, grated orange (or lemon) zest, ground cinnamon and citric acid. Mix everything well and cook for another 15 minutes. Pour the finished hot puree into jars and roll up.
Candied pumpkin
This is a tasty and healthy delicacy that is very easy to prepare at home.
You will need 1 kg of pumpkin pulp, 1.2 kg of sugar, 2 pcs. cloves, 2 cinnamon sticks, 1 orange.
Preparation. Peel the pumpkin from skin, seeds and fibrous pulp and cut into small cubes. Boil sugar syrup from 700 ml of water and sugar and add pumpkin pieces to it. Bring to a boil and cook the pumpkin over low heat for 5 minutes. Then cool to room temperature. Add a cinnamon stick, cloves and orange juice to the pumpkin. Boil again and cool, repeat 5-6 times until the pumpkin pieces become translucent. Drain the syrup (you can use a colander), place the pumpkin pieces on parchment paper and dry them at room temperature or in an oven preheated to 50 degrees. Store finished candied fruits in an airtight container.
Pumpkin jam
Pumpkin jam is even tastier than apple jam. Especially if you spread it on fresh bread.
You will need 1 kg of pumpkin pulp, 500-700 g of sugar, 100 ml of lemon juice, 250 ml of water, 100 g of honey.
Preparation. Cut the pumpkin, peeled, seeds and fibers, into slices 5-6 mm thick. Place them in a saucepan, add water and place over medium heat. After boiling, reduce the heat to low, cover with a lid and cook for 15-20 minutes until soft. Drain the water and puree the pumpkin in a blender. Squeeze the juice from the lemon and add it to the puree. Place the saucepan with the puree back on the heat and boil for a minute. Add half the sugar to the boiling puree and cook for 30 minutes, stirring frequently. Add the remaining sugar (the amount depends on personal preference). Cook the jam for another 20-25 minutes, stirring. Add honey, stir, bring to a boil and remove from heat. The finished jam should be thick, amber in color, with a slight smell of honey. If the jam turns out liquid, you need to cook it some more, stirring frequently. Place the hot jam into jars and roll up.
Pumpkin for the winter
Pumpkin - the giant of our gardens and vegetable gardens - can be safely stored almost until spring, if all the rules and requirements for storage conditions are followed. But not everyone has the opportunity to stock up on fresh pumpkin, so recipes for preparations come to the rescue. Winter pumpkin is good in salads, appetizers, jam and many other preparations. Kedem.ru invites you to make sure that pumpkin for the winter has every right to take its place on the shelves in your bins.
Pumpkin in orange marinade
Ingredients:
pumpkin. For the marinade: 1 liter of water, 2 tbsp. sugar, juice of 1 orange, 3-4 pcs. cloves, 4-5 tbsp. 30% vinegar.
Preparation:
Cut the peeled pumpkin into thin slices and cook it in small portions for 2-3 minutes in the prepared marinade. Then pour the loosely prepared mass into prepared sterilized jars and roll up.
Pumpkin jam
Ingredients:
6 kg of pumpkin pulp, 5 kg of sugar, citric acid - to taste.
Preparation:
Peel the pumpkin, cut into 0.5 cm thick slices and immerse in a baking soda solution for 10 minutes. Then rinse the pumpkin with cold water, place it in a basin, add 2.5 kg of sugar and 2-3 cups. water. Cook, stirring, until the consistency of jam. Then add another 2.5 kg of sugar, 2-3 cups. water and cook over low heat. From time to time, add a glass of boiling water and cook until the syrup darkens. 5-10 minutes before the end of cooking, add a little citric acid to the jam.
Pumpkin salad with sweet pepper and coriander
Ingredients:
2 kg pumpkin, 1 kg sweet pepper, 1 kg tomatoes, 500 g carrots, 300 g onions, 300 g garlic, 1 cup. vegetable oil, 100 g sugar, 2 tbsp. salt, 2 tbsp. vinegar essence, 10 pcs. coriander, 10 black peppercorns.
Preparation:
Grate the washed and peeled carrots and pumpkin on a Korean carrot grater. Cut the onion into half rings, garlic into slices, and sweet pepper into thin strips. Fry the chopped vegetables in a frying pan with vegetable oil until half cooked, seasoning and salting to taste. While the vegetables are frying, mince the tomatoes, add them to the pan with the vegetables and simmer for 30 minutes. Add garlic, spices and vinegar to the total mass, simmer for another 2 minutes and remove from heat. Place the finished mixture in sterilized jars and seal.
Pumpkin and apple jam
Ingredients:
800 g pumpkin, 1.2 kg sour apples, 1 kg sugar, lemon or orange zest.
Preparation:
Simmer the pre-prepared and cut into pieces pumpkin and apples in a frying pan until soft. Then rub while hot, add sugar, lemon or orange zest as desired. Cook over low heat and when the jam leaves the bottom of the dish, transfer it to sterilized jars and cover with plastic lids.
Cold pumpkin jam
Ingredients:
1 kg pumpkin, 1 lemon, 1 orange, 900 g sugar.
Preparation:
Peel the orange and lemon and pass through a meat grinder together with the pumpkin pulp, add sugar, mix thoroughly and leave at room temperature until it is completely dissolved. Place into jars and store in a cool place.
Pumpkin marmalade
Ingredients:
3 kg of pumpkin pulp, 1.5 kg of sugar, 2 liters of water, 4 buds of cloves, 1 cinnamon stick, 150 ml of table vinegar.
Preparation:
Finely chop the pumpkin pulp, add water and cook with spices until soft. Then pass the pumpkin through a meat grinder, mix with sugar, put back on the fire and cook until tender. A drop of marmalade should not spread over a chilled plate. Add vinegar 10-15 minutes before the end of cooking. Place the finished marmalade hot in jars, place them in the sun for 2-3 days, then cover with parchment paper, tie the necks with thread and store in a cool place.
Pumpkin jam with dried apricots
Ingredients:
3 kg pumpkin, 800 g dried apricots, 1 kg sugar, 1 lemon.
Preparation:
Peel the pumpkin, cut into small pieces, add sugar and leave for 2 hours to release the juice. Wash the dried apricots too, dry and cut into pieces. Boil the pumpkin for 20 minutes, then add the dried apricots and cook until tender for another 20 minutes. 5 minutes before readiness, add lemon juice to the jam. Place hot jam into jars.
Pumpkin jam with sea buckthorn
Ingredients:
2 kg pumpkin, 300 g sea buckthorn, 5 cups. sugar, 1 cup. water.
Preparation:
Pour a glass of water into a large enamel pan or basin and place on fire. When the water boils, gradually add sugar, 1 cup at a time, stirring constantly. As soon as one glass of sugar dissolves, immediately add the second and so on. The result will be a thick sugar syrup. Place sea buckthorn into the prepared syrup, grind it a little and bring the mixture to a boil, but do not boil. Now add the pumpkin cut into small cubes, stir and cook over low heat until the pumpkin becomes almost transparent. Pour the prepared jam into clean jars and close the lids. Store pumpkin jam in a cool place.
Pumpkin puree with cranberries for the winter “A storehouse of vitamins”
Ingredients:
1.5-1.7 kg pumpkin, 300 g cranberries, 300 g sugar, 3-5 pcs. carnations.
Preparation:
Wash the pumpkin, cut into pieces, remove seeds and skin. Cut the pumpkin pulp into cubes 1 to 2.5 cm thick. Mix water and sugar, bring the syrup to a boil and place the pumpkin cubes in it. Squeeze the juice out of the cranberries, add to the pumpkin and cook for 20-30 minutes. Shortly before the end of cooking, add cloves to the pan with the pumpkin. Place the finished pumpkin in a sieve, allow excess liquid to drain and puree or pass through a blender before it cools. Place the puree into sterilized jars and seal.
Pumpkin, quince and ginger jam
Ingredients:
2 kg pumpkin, 3 pcs. quince, 600 ml water, 100 g ginger root, 1.2 sugar, 2 lemons.
Preparation:
Peel the pumpkin and quince and cut the pulp into large pieces. Peel the ginger and grate it on a fine grater. Remove the zest from the lemons with a grater and squeeze the juice from the pulp. Combine water and sugar in a saucepan, bring to a boil and cook the syrup over high heat until the sugar is completely dissolved. Place pumpkin, quince and ginger in a saucepan with syrup, add lemon juice and zest and mix thoroughly. Cook the resulting mass for 2.5-3 hours over low heat, periodically removing the foam. Cool the finished jam, place it in prepared jars and seal.
Pumpkin jam with walnuts
Ingredients:
1 kg pumpkin pulp, 1 kg sugar, 1 cup. peeled walnuts, 2 cups. water, 1 lemon.
Preparation:
Cut the pumpkin pulp into small pieces and place them in a large saucepan or bowl. Make syrup from water and sugar: dissolve sugar in water over medium heat, stirring. Bring the syrup to a boil and remove from heat. Pour the prepared syrup over the pumpkin and leave the syrup with the pumpkin pieces overnight. The next day, strain the syrup, leaving the pumpkin pieces in the pan. Bring the syrup to a boil, pour it over the pumpkin again and leave it to soak for another day. Repeat this procedure again. For the last time, place the pan of pumpkin in syrup on the stove and boil for 5 minutes. This cooking method will keep the pumpkin pieces intact. Add thinly sliced lemon and walnuts to the cooled jam, place in jars and roll up.
Pumpkin jam with lemon “Excellent”
Ingredients:
1 kg pumpkin pulp, 800 g sugar, 1 lemon, 1 cinnamon stick, 1 cup. water.
Preparation:
Cut the pumpkin, cleared of seeds and peel, into pieces and place them in a saucepan, put a cinnamon stick there and pour in water. Cook the pumpkin, without stirring, until soft for about 30 minutes. Remove the pan with the pumpkin from the stove, remove the cinnamon and grind everything with a blender. Add sugar and lemon juice to the resulting puree. Place the jam on the stove and cook until desired thickness is achieved, at least 20 minutes. Pour the finished jam into sterilized jars, roll up, turn over, and wrap.
Homemade pumpkin honey
Ingredients:
1 kg of peeled pumpkin, 200 g of sugar, 2-3 g of cinnamon, 5-6 cloves.
Preparation:
Grate the pumpkin pulp on a coarse grater and mix the resulting mass with sugar. Place it in an enamel container and leave it until the juice is released. Then put on fire and simmer, periodically pouring excess juice into another bowl. When the pumpkin becomes completely soft, add cloves and cinnamon to it and continue cooking for some more time until the consistency of thick sour cream. Pour the hot mass into clean sterilized jars and roll up the lids, and the remaining juice can be used to prepare compotes or fruit drinks.
Pumpkin compote
Ingredients:
1 kg pumpkin pulp, 700 g sugar, 1.5 l water, 1 tsp. 9% vinegar, vanilla sugar - to taste.
Preparation:
Place the pumpkin cut into small slices in a saucepan, add sugar and pour in hot water. Bring to a boil, pour in vinegar and boil for 20 minutes. Before the end of cooking, add vanilla sugar. Pour the finished compote into sterilized jars, roll up, turn upside down and leave until completely cool.
Pumpkin and eggplant appetizer
Ingredients:
2 kg pumpkin pulp, 3 kg eggplants, 2.5 kg tomatoes, 1 kg sweet peppers, 300 g fresh herbs, 300 g garlic, 500 ml vegetable oil, 100 g salt, 150 g sugar, ¼ tsp. chili pepper, 12 ml 6% vinegar.
Preparation:
Wash the vegetables, peel and cut into small pieces. Pass the tomatoes through a meat grinder or blender, add chopped garlic and herbs to the tomato mass and bring to a boil. Then add sugar, salt, vegetable oil, chili pepper, vinegar and wait until the mixture boils again. Then add the pumpkin and eggplants, simmer for 1 hour over low heat, place in prepared sterilized jars and seal.
Pickled pumpkin
Ingredients:
1 pumpkin weighing 3-4 kg, 1-1.5 liters of water, 50 g of salt, ground red pepper - to taste.
Preparation:
Cut the pumpkin into cubes and blanch them for 5 minutes in boiling water. Place the cubes prepared for pickling in an enamel bowl. Prepare a brine from water, salt and hot red pepper. Pour the prepared brine over the pumpkin, press with pressure and leave for several days at room temperature. Then send the pumpkin to a cool place (cellar or refrigerator) for storage.
Pumpkin and vegetable caviar “Rainbow”
Ingredients:
1 kg of pumpkin, 1 kg of green beans, 1 kg of tomatoes, 1 kg of apples, 1 kg of sweet peppers, 500 g of onions, 500 ml of vegetable oil, 300 g of sugar, 50 g of salt, 50 ml of 9% vinegar, spices - to taste.
Preparation:
Peel all vegetables and pass individually through a meat grinder. Chop the onion and fry it in vegetable oil for 10 minutes. Pour oil into a saucepan, add fried onions, then pumpkin and tomatoes, salt, sugar, vinegar and bring to a boil. Next, add the remaining products, mix the fruit and vegetable mixture thoroughly and cook for 1 hour over low heat. Add spices and cook for another 10 minutes. Place hot caviar into prepared sterilized jars, roll up and wrap.
Caviar from pumpkin, zucchini and onions
Ingredients:
2 kg pumpkin pulp, 1 kg zucchini, 500 g onions, 4 tbsp. sugar (without top), 1 tbsp. salt, 250 g mayonnaise, 250 g tomato paste, 1 bay leaf, ½ tsp. ground black pepper.
Preparation:
Peel the pumpkin and zucchini, remove the seeds, cut into large pieces and pass through a meat grinder. Also pass the onion through a meat grinder and add to the total mass. Add mayonnaise and tomato paste, mix well and cook for 1 hour. Then add the bay leaf, cook with it for 5 minutes, then remove it. Place the finished caviar in sterilized jars, roll up the lids, wrap them up and leave until completely cool.
Pumpkin marinated with mustard
Ingredients:
1.25 kg pumpkin, 2 onions, 3 tbsp. fresh grated horseradish, 1 tbsp. mustard seeds, 2 sprigs of dill. For the marinade: 2 cups. water, 2 cups. red grape vinegar, 2 tbsp. salt, 5 tbsp. Sahara.
Preparation:
Cut the peeled pumpkin into cubes, sprinkle with salt and leave overnight at room temperature. Then take vinegar, pour water into it, add sugar and let it boil. Boil pumpkin pieces in small portions for 5 minutes in the prepared marinade. Then place the pumpkin in a colander, let the liquid drain and cool. Place the cooled pieces of pumpkin into the prepared jars, add grated horseradish, chopped onion, mustard seeds and dill. Fill the contents of the jars with marinade and leave overnight. The next day, drain the marinade, boil it and pour it over the pumpkin. Roll up.
Dried pumpkin
Remove the skin and seeds from the pumpkin. Cut it into small slices, blanch for 1-2 minutes in boiling salted water, then quickly cool the pumpkin pieces in cold water and dry in a sieve. Place them on a baking sheet, put them in the oven, where they dry for 5-7 hours at a temperature of 55-60ºС, and then another 2 hours at a temperature of 70-80ºС. Store the finished dried pumpkin in closed boxes or canvas bags.
Finally, one piece of advice: for preparations, especially sweet ones, use nutmeg pumpkin, it is sweeter and more aromatic.
Happy preparations!
Larisa Shuftaykina
Pumpkin marmalade
It’s not difficult to make marmalade at home. Pumpkin comes in handy for this.
You will need 0.5 kg of pumpkin pulp, 250 g of sugar and 3 tbsp. lemon juice.
Preparation. Cut the pumpkin pulp into small slices and place on a baking sheet lined with parchment paper. Bake the pumpkin until soft for about 20 minutes at 180°C. Grind the baked pumpkin using a blender, rub the resulting puree through a sieve (although this is not necessary) and place in a saucepan. Add sugar and lemon juice to the pumpkin puree, stir and bring the mixture to a boil over low heat, stirring constantly. Cook the puree for 5-10 minutes until thickened and remove the pan from the heat. Cover a baking sheet with parchment paper, spread pumpkin puree on it in an even layer (no more than 2 cm thick) and leave to harden at room temperature for at least a day. Then cut the frozen puree into cubes or squeeze out into shaped molds and roll each piece on all sides in sugar or powdered sugar. Store pumpkin marmalade in an airtight plastic or glass container.
How to choose the right pumpkin
When buying a pumpkin, you should pay attention to its size. The best fruits weigh from 3 to 5 kg. These vegetables will be less fibrous and sweeter. Giant pumpkins are grown as feed varieties for animals, and even with a weight of 10-15 kg, it will be inconvenient to store and transport the fruit. The peel of the plant should be hard, smooth, not wrinkled and without defects (the presence of rot, spots from bruises). Carefully examine the stripes on the peel - they should be straight. If the stripes are wavy, this indicates the presence of nitrates.
When choosing a pumpkin, carefully examine its stalk (tail). An indicator of the ripeness of a vegetable is the drying out of the tail. The achievement of maturation can be “indicated” by hardening of the bark with a well-developed pattern. Ask the seller to cut the pumpkin to determine the quality of the flesh. The oranger, fleshier and denser it is, the better. The seeds of a ripe fruit should be ripe and large. Give preference to round sized pumpkins - they are always sweeter.
Pickled pumpkin
You can also preserve pumpkin for the winter in a marinade - it will make a delicious side dish for meat dishes.
You will need 500 g of pumpkin pulp, 1/2-1 liter of water, spices (cloves, star anise, cinnamon), salt and vinegar to taste.
Preparation. Boil water and add diced pumpkin to it. Bring to a boil again and cook for a couple of minutes. Remove the pan from the heat and cool. Remove the cooled pumpkin pieces from the water using a slotted spoon and place in a sterilized jar. Add salt, spices, vinegar to the liquid in which the pumpkin was boiled and boil. Pour the hot marinade over the pumpkin pieces and roll up immediately.
Pumpkin caviar
This caviar is suitable even for dietary nutrition.
You will need 1 kg of pumpkin, 500 g of carrots, 4 onions, 1 tbsp. 9% vinegar, vegetable oil, 1 tsp. curry, salt and ground black pepper to taste.
Preparation. Cut the peeled pumpkin into large cubes and place in a saucepan. Add a little water, close the lid and simmer over low heat for about 20 minutes, until soft. Chop the onion, grate the carrots on a coarse grater and lightly fry everything together in oil. Transfer the finished roast to the pumpkin, stir, salt, pepper, and add curry. Cover with a lid and simmer for half an hour. Then remove from heat and puree the vegetables using a blender. Bring the resulting mass to a boil, add vinegar and stir. Stew the resulting caviar a little more, place it in sterilized jars and roll up.
Pumpkin caviar with vegetables
Healthy and tasty vegetable caviar made from pumpkin and other vegetables is both an excellent snack and an easy addition to a more satisfying side dish of boiled potatoes.
For 1 kg of peeled pumpkin pulp, take 500 grams of chopped carrots and 150 grams of chopped onions. Boil the pumpkin for half an hour or bake for about 40 minutes at 180 °C until the flesh softens. At this time, chopped onions and carrots are fried in vegetable oil, adding salt, black pepper, paprika and herbs to taste.
When the onion turns brown, remove the vegetables from the heat and mix with the pumpkin. To obtain a homogeneous mass, use a blender or food processor. Ready pumpkin caviar, prepared for the winter, is placed in clean small jars, closed and sterilized.
Pumpkin and bell pepper salad
The appetizer turns out to be very aromatic, tender and quite filling. You can simply spread it on bread.
You will need 2 kg of pumpkin pulp, 1 kg of tomatoes, 500 g of bell pepper, 500 g of carrots, 300 g of onions, 2 heads of garlic, 1 tbsp. vegetable oil, 100 g sugar, 2 tbsp. salt, 2 tbsp. 9% vinegar, 10 pcs. black peppercorns and coriander seeds.
Preparation. Cut the onion into half rings, pumpkin, carrots and peppers into thin slices 3-4 cm long. Heat the oil and lightly fry the onions and carrots in it, then add the pumpkin and bell pepper, stir and simmer the vegetables over low heat for 5 minutes. Peel the tomatoes, remove the stem and chop with a blender, add the resulting mass to the rest of the vegetables. Add salt, pepper and simmer over low heat for about half an hour. A couple of minutes before the end of cooking, add vinegar, spices and chopped garlic. Place the hot salad in prepared jars and roll up immediately.
Pumpkin in Korean
Korean pumpkin recipe is a simple appetizer that goes well with any side dish. There is nothing complicated in cooking.
Grind 1 kg of pumpkin on a grater. Then you need to add a teaspoon of salt, two tbsp. l. vinegar, 3 tbsp. l. sugar and a tablespoon of coriander. To the resulting mixture add 6 cloves of garlic, crushed under pressure, and hot pepper, cutting it into small pieces.
While the mixture is cooling, you need to cut 2 onions into half rings and fry in a frying pan. Place everything cooked in one plate and let it brew for several hours.
Pumpkin and eggplant appetizer
This appetizer will complement any main course.
You will need 2 kg of pumpkin pulp, 3 kg of eggplant, 2.5 kg of tomatoes, 1 kg of bell pepper, 300 g of garlic, 300 g of parsley, 1/2 liter of vegetable oil, 1/4 tsp. ground chili pepper (optional) or ground black pepper, 150 g sugar, 100 g salt, 100 g 9% vinegar.
Preparation. Cut the pumpkin, eggplant, and pepper into cubes. Remove the skins from the tomatoes and puree in a blender. Pour the tomato mass into a saucepan and bring to a boil over low heat, add chopped garlic, parsley, salt, sugar, vegetable oil, vinegar and ground pepper. Once the sauce boils, add the chopped vegetables. Bring to the boil again and simmer over low heat for an hour, stirring occasionally. Place the prepared hot snack in sterilized jars and roll up.
Vegetable stew with eggplants and zucchini for the winter
Ingredients:
- sweet bell pepper - 1 kg;
- zucchini - 1 kg;
- eggplants - 1 kg;
- pumpkin - 0.5 kg;
- tomatoes - 1 kg;
- carrots - 0.5 kg
- onion - 0.5 kg
- vegetable oil - 1 cup
- tomato puree - 200 gr.;
- salt, sugar.
General characteristics:
- Cooking time: 120 minutes;
- Number of servings: 8;
Cooking method:
- Let's start preparing the stock with a rather long process of preparing vegetables. Wash them thoroughly and let them dry.
- In a frying pan with some sunflower oil, fry the onions and carrots, pre-cut. Place the fried onions and carrots into a deep saucepan.
- Cut zucchini, eggplant and pumpkin into cubes. We cut the bell pepper into rings, it’s faster, but you can also cut it into cubes. Add all the ingredients to the saucepan and fill with the remaining sunflower oil.
- We cut the tomatoes into small slices, but it’s better to grind them in a blender. Add the tomato mixture to the stew and simmer the vegetables over low heat for about 60 minutes.
- Then, add tomato puree, salt and adjust the taste with sugar, if necessary, add. In addition to tomatoes, I like to add tomato puree to this dish, it adds a special flavor note. Cook the vegetable stew with eggplants and zucchini for another 30–40 minutes.
- Hot assorted vegetables are placed in sterile jars and closed. Turn it upside down and test for leaks. Wrap the preserved food in a warm blanket and leave until completely cool. After which you can transfer it to a dark, cold place.
Dried pumpkin
Dried pumpkin can be stored for a long time. It can be used, for example, for making soups, for stewing, or simply consumed as an independent healthy product.
You will need one pumpkin.
Preparation. Take a pumpkin, cut it in half, remove the seeds. Place the halves on a baking sheet and bake in an oven preheated to 175 degrees for an hour. Cool and remove the skin from the pumpkin. Cut the pulp into thin slices, spread on a parchment-lined baking sheet in an even layer and dry in the oven at 120 degrees for two hours. Then turn the slices over and dry for another two hours (or more depending on the thickness of the slices). Store the dried pumpkin in an airtight container in the refrigerator or freezer.
