Pumpkin compote with pineapples for the winter: how to prepare, recipe with photos and videos

Pickled pumpkin: a recipe for preparing 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:

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

After complete cooling, the container is moved to the basement.

Like a mango

To get a preserve that tastes like mango, take the following set of ingredients:

pumpkin pulp - 3 kg;
orange - 3 pcs.;
lemon - 1 pc.;
granulated sugar - 600 g;
citric acid (powder) - 5–10 g.

Cooking process:

The pumpkin pulp without peel and seeds is cut into small pieces. It is advisable to give them the shape of cubes. Citrus fruits along with the peel are cut into pieces. They should be the same size and shape as the pumpkin slice.
The crushed ingredients are combined in one bowl. Mix them thoroughly. A little citric acid and granulated sugar are added to them. Cover the bowl with a lid and let the contents sit for several hours.
The fruit and vegetable mixture is not boiled. After infusion, it is immediately laid out in pre-washed jars.
Take a large saucepan and cover its bottom with a towel. Place the jars with the pumpkin-citrus mixture in a container, covering them with lids. Pour water into the pan so that the jars are almost completely submerged, and put it on the fire.
Sterilize the canned food for 30 minutes, then roll up the jars and turn them upside down. Leave to cool, wrapped in a blanket.

We recommend reading the best pickled pumpkin recipes with step-by-step preparation.

Estonian pineapple or pickled pumpkin

Pickled pumpkin tastes a little like an exotic fruit. That is why in Estonia it is called the local pineapple. Marinating this preparation at home is quite simple. You should definitely try this snack.

Required Products:

1 kg pumpkin;
320 gr. Sahara;
0.7 ml water;
70 ml vinegar;
8 gr. carnations;
5 gr. cinnamon;
8 gr. nutmeg;
8 gr. ginger

Preparation progress:

Initially, the pumpkin is cleaned and cut into strips, placed in a pan and filled with water.
Pour sugar into the same pan and add vinegar, leave the mixture for 1 day.
All the spices are placed on cheesecloth and tied, and this bag is placed in a pan with a pumpkin.
Cook everything for 7 minutes.
Then set aside and leave for 30 minutes, remove the spices.
The finished vegetable in the marinade is distributed into jars and sealed hermetically.

What do you need

We need about 0.5 kg. Pumpkins. The best is nutmeg. Other ingredients will be calculated from the amount of pumpkin. The syrup requires the following ingredients:

Sugar 7 spoons.
Vinegar 40 ml.
Cinnamon on the tip of a knife.
Cloves 3 pcs.
Water 0.5 l.

Prepare as follows:

Peel the pumpkin. Cut the fruit into small cubes (like canned pineapple). And you don’t need to do anything else with the pumpkin.
Let's start preparing the syrup. Everything is very simple here too. Mix all the spices in water. Place on medium heat. We wait until the marinade boils.
As soon as the syrup boils, add the chopped pumpkin pieces into it.
Cook our dish for about 10 minutes. It is important that the pumpkin is not overcooked, otherwise we will end up with porridge. We just make sure that it comes out a little transparent, then we can consider that the workpiece is ready.
Now we take the pieces out of the syrup and strain the liquid.
We are waiting for everything to cool down.
After this, put the pumpkin pieces back into the syrup. Stir the mixture.
Let the pumpkin brew for a bit.
Once the dish has cooled completely, it is ready to eat.
You can make a preparation out of this dish. To do this, you need to sterilize the jars (preferably half a liter).
Spoon the pumpkin and syrup mixture into the jars.
Roll up the lids.
We put it in a cool place, for example, a cellar and a refrigerator.
When unopened, this dish can be stored for more than 2 years. But if you open a jar, you should eat it within a month, otherwise it will start to disappear.

If you are missing a certain spice, you can add it. For example, to make the pumpkin sweeter, add more sugar, and if you want a spicy dish, add cinnamon.

The pumpkin turns out very tasty, the same as pineapples in a jar that you can buy in the store. This taste was achieved thanks to cloves and cinnamon. Remember that you can add other fruits to the dish, such as apples, to make it even more delicious.

Pickled pumpkin in pineapple juice

Sweet pumpkin combined with pineapple juice acquires an unusual taste . Canning it is carried out in just a few steps, which cannot cause any difficulties. As a result, we manage to get an incredible, unusual workpiece. Not only children will be delighted with it.

Required Products:

1.2 kg pumpkin;
0.7 liters of pineapple juice.

Preparation progress:

The vegetable is peeled and cut into small pieces.
Pour pineapple juice into the pan and, after boiling, add chopped vegetables.
Cook for only 7 minutes.
The hot workpiece is placed in jars, filled with marinade, and sealed.

Drink with quince

Quince taste with a slight sourness. The compote acquires a bright aroma and an unusual taste. Let's look at a detailed recipe for preparing a vitamin preparation from pumpkin and quince.

pumpkin pulp - 1.5 kg;
quince - 750 g;
granulated sugar - 450 g;
filtered liquid - 4.5 l.

Prepare the vegetable first. Wash, peel, remove seeds and coarse fibers. Chop into medium sized cubes. Wash the quince and chop it into slices.
Combine the prepared ingredients in a large container, mix, sprinkle with granulated sugar. Cover with a lid and place in a warm place for 2 hours.
After the time has passed, place the container with the contents on the stove, add clean, filtered water. Boil, cook for a quarter of an hour. Pour into sterile jars, seal tightly and turn over. Wrap up in a blanket.

Spiced pumpkin for the winter

Incredibly, canned pumpkin, depending on how the marinade was prepared, can be salty, spicy, even spicy. An amazing vegetable absorbs all the aromas and tastes. Due to this, it turns out completely different, but always impeccable.

Required Products:

0.6 kg pumpkin;
120 gr. apples;
80 gr. celery roots;
80 gr. sweet pepper;
3 gr. star anise;
3 gr. fennel;
3 gr. dried dill;
10 gr. garlic;
8 gr. bitter paprika;
5 gr. cardamom;
5 gr. bay leaves;
4 gr. allspice;
0.7 l of water;
35 ml apple cider vinegar;
35 gr. Sahara;
25 gr. salt.

Preparation progress:

Celery and pumpkin are peeled and cut into small pieces.
Apples are cut into halves.
Sweet peppers are cut into strips, after removing the seeds.
The jars are filled halfway with pieces of orange vegetables, and spices are placed on top.
Add chopped garlic and hot pepper there.
The container is filled to the top with a mixture of apples, celery and pumpkin.
Pour water into the pan, add salt and sugar, and boil.
Fill all jars with the resulting brine and leave for 30 minutes.
Then the liquid is poured back into the pan, vinegar is added, and it is boiled.
The jars are filled with marinade and quickly sealed.
The container must be turned over and wrapped.

After complete cooling, transfer to the cold.

Korean pickled pumpkin: how to prepare for the winter

As surprising as it may be, even pumpkin can be cooked according to Korean traditions. The vegetable acquires a delightful aroma and a pleasant, spicy taste. It becomes even more appetizing and fresh. A piquant note transforms it and makes it perfect.

Required Products:

0.6 kg pumpkin;
25 gr. garlic;
70 ml oil;
35 ml vinegar;
15 gr. Sahara;
10 gr. coriander;
8 gr. Korean seasonings;
7 gr. salt.

Preparation progress:

The juicy vegetable is peeled and washed, rubbed into thin long strips, and placed in a bowl.
Coriander is ground in a coffee grinder and poured into the same bowl.
Seasoning and chopped garlic are also poured there.
All products are mixed, oil and vinegar are poured into them, and left for 3 hours.
After this, the salad is placed in jars and watered with the resulting juice.
Additionally, the container is sterilized for 25 minutes and then hermetically sealed.

After cooling, the jars are transferred to the cellar.

Other recipes

With orange

Add 2-3 oranges to the usual recipe. Cut it into slices, add to the pumpkin 5 minutes before it’s ready and boil. You don’t need to add orange pulp to the drink, but just pour in its juice - this will add a citrus taste, but will not change the consistency. I really like the orange version, so I cook it more often than others.

With apples and lemon

When you open a compote of pumpkin with apples and lemon in winter, you will feel like summer is back. The aroma of freshness will envelop the entire kitchen, and by pouring the drink into beautiful glasses, you will enjoy the taste of fruit. Take apples of any size, they can be cut, but it is advisable that they be sour varieties. A drink made from ranetki will turn out very well; they are sour, small and will look beautiful in a jar.

In a slow cooker

The slow cooker will make an excellent compote. We will cook in the “Steam Boiler” mode and retain all the aroma of summer, while the pumpkin pieces will not be boiled, the attractive orange color and rich vitamin composition will remain. In this gentle mode, you need to simmer the cubes for 40 minutes, seasoning them with citric acid and cloves.

With sea buckthorn

Sea buckthorn will add tartness and sourness to the compote and make it even more beautiful and tastier. This drink can be rolled up for the winter according to our recipe, or you can drink it right away, after cooling slightly. Instead of sea buckthorn, try cooking it with black currants or cranberries, it will turn out just as tasty, because these are sour berries.

Drink the finished drink with buns, pies or cookies. Invite your neighbors to the table and let them give you a bunch of compliments!

Pineapple flavored

To the usual recipe, add a cinnamon stick, citric acid and regular 6% table vinegar. The vinegar will change the taste of the drink, making it taste like pickled pineapples. We use cinnamon only when cooking; there is no need to put it in the jar when rolling. This compote will cost you very little and will delight the whole family in winter.

How to pickle pumpkin for the winter

Pumpkin can not only be pickled or made into caviar; pickling this aromatic and healthy vegetable is also popular. Pumpkin prepared in this way is an excellent appetizer that goes well with meat dishes, fish, and absolutely all side dishes. In addition, it is not at all necessary to wait until winter to take a sample from this workpiece. A few days are enough for it to acquire the necessary taste.

Required Products:

3 kg pumpkin;
1.2 liters of water;
45 gr. salt;
12 gr. red pepper.

Preparation progress:

The aromatic vegetable is washed and peeled, cut into small pieces, placed in boiling water and blanched in it for exactly 6 minutes.
After this, the prepared pieces are placed in a bowl.
Water is mixed with willow and pepper, heated a little and cooled.
Pour the prepared brine over the vegetables in a bowl.
After this, they are pressed under pressure and left for 3 days.

The finished product is placed in a suitable container and placed in a cellar or refrigerator for further storage.

How to cook a simple and tasty pumpkin compote

Before proceeding directly to preparing the compote, the pumpkin must be thoroughly washed. Then cut it in half and remove the seeds.

Advice . Don't throw away the seeds. Dry them and you will get delicious and healthy homemade pumpkin seeds.

After removing the seeds, you can cut the halves into several more pieces for convenience, remove the tough skin from them and cut the pulp into small cubes.

Now you can start the recipes. First, let's look at the simplest recipe for compote without additives.

Ingredients:

400 g pumpkin;
250 g sugar;
2 liters of water.

Preparation:

Place the pumpkin cubes in a saucepan and fill them with water.
Bring to a boil, cook for half an hour.
Add sugar. Dissolve it completely in water.
Remove the pan from the heat.
Pour the compote into jars or any other containers.

To save time, cook compote in a slow cooker, if, of course, you have one. You will need the same ingredients. Only in this case, all the ingredients are mixed in the bowl at once. Prepare the compote on the “Steam Boiler” program for 40 minutes.

Pumpkin in sweet and sour marinade (video)

It may seem strange and even unrealistic that pumpkin, depending on the method of its preparation, can acquire different shades of taste. Sometimes it turns out sweet and tender, in certain cases spicy and piquant. If you try, you can give it a spicy flavor. But it will never be tasteless or simple. Due to this, there are such a huge number of recipes for preparing this healthy vegetable for the winter. Absolutely every housewife can choose the one that suits her and her family. This cannot cause any difficulties, since all preparations without exception have excellent taste.

A few recommendations

Pumpkin compote is not preserved for the winter according to the traditional method, like fruits or berries. It is for this reason that before you start harvesting, you need to familiarize yourself with some tips. Otherwise, the banks will not last until winter:

It is recommended to choose dessert varieties of pumpkin. Their flesh is bright orange and sweet in taste.
You need to cut them into cubes or slices no larger than 1.5 cm. Otherwise, they will have to be cooked for a long time. Try to cut into equal cubes, as they look more appetizing in a drink.
When cooking, experienced chefs advise adding additional spices, herbs, and other fruits and berries. They give the drink a refined taste and pleasant aroma. If you make sweet water with pumpkin, the compote will not be rich.

By following the technology for preparing the drink for the winter, you can get a tasty and aromatic canned drink. It will appeal to both adults and children.