Pumpkin for the winter harvesting recipes are the best. Recipes for tasty and healthy pumpkin preparations for the winter

Pumpkin blanks for the winter at home are a great success. Recipes with photos advise making fragrant pumpkin juice, tender, creamy puree, caviar and vegetable salads for the future. Lovers of sweet desserts choose how to cook pumpkin with sea buckthorn or orange, and those who have not yet decided on the cooking option simply cut the fresh pulp into pieces and freeze it until they find a suitable dish for themselves. In the freezer, the pumpkin is perfectly stored and easily “survives” until the deepest cold weather, without losing its taste and vitamin value.

Pumpkin juice for the winter - a recipe with a photo step by step

Pumpkin juice prepared for the winter according to this recipe with step-by-step photos will become a real table decoration on cold, snowy days. Its soft, not sugary taste will appeal to both children and adults, and its delicate aroma will remind you of warm, sunny, summer days, when this drink was only poured into cans.

Essential Ingredients for Winter Pumpkin Juice Recipe

pumpkin - 3.5 kg
water - 2 l
sugar - 2 kg
citric acid - ½ tsp

Step-by-step instructions for making pumpkin juice for the winter according to a recipe with a photo

Pumpkin for the winter "You'll lick your fingers" - bell pepper salad

Even the most picky gourmets will say “you will lick your fingers” about this winter pumpkin salad. Its refined, refined taste will effectively emphasize fish and meat dishes, and add bright piquancy and richness to potatoes or pasta. Well, if you want to eat the salad right away, without even rolling it into jars, just reduce the amount of vinegar indicated in the recipe by half and let the dish brew in the refrigerator for 6-12 hours.

Essential Ingredients for Licking Your Fingers Pumpkin Salad Recipe

pumpkin - 2 kg
bell pepper - 1 kg
white onion - 1 kg
vegetable oil - 200 ml
sugar - 200 g
tomato juice - 2 tbsp
salt - 4 tbsp
garlic - 8 cloves
table vinegar 9% - 6 tbsp

Step-by-step instructions for pumpkin salad for the winter "Lick your fingers"

Cut the pumpkin into equal thick pieces, chop the onion into half rings and put together in a thick-bottomed enamel pan and boil over low heat for 20 minutes.
Release the bell pepper from the stalks and seeds, chop coarsely, add to the pumpkin and onion and cook for another 10 minutes.
Then pour in vegetable oil and tomato juice, salt, put sugar and garlic, passed through a press, mix well and simmer under a lid over low heat for at least half an hour.
2-3 minutes before the end of the process, add vinegar and mix very thoroughly. Pack the hot salad in sterilized jars and roll up. Cool under a warm blanket, after turning upside down, then put in a cool place for storage.

How to freeze a pumpkin for the winter at home - a recipe for harvesting with a photo

There are several ways to freeze pumpkin for the winter at home. Which one to prefer depends on what the product will subsequently be used for. If you are going to use a blank for baby food, then you should make a homogeneous puree from the pumpkin pulp, pack it in food grade plastic containers and freeze it in this form.

To prepare pancakes, pancakes and pies, it is better to grate a fresh pumpkin on a coarse grater, put it in a plastic bag, let out all the air, twist it tightly and place it in the freezer.

No desire to mess with the workpiece for a long time? Then simply cut the pulp into slices of medium thickness, lay it on a plank and send it to the freezer. The slices will grab quickly and will not stick to each other. You will defrost them as needed and in the amount that is required at any given moment.

Pumpkin caviar for the winter - a simple recipe through a meat grinder with mayonnaise

Pumpkin caviar with mayonnaise, prepared for the winter according to this simple recipe using a meat grinder, turns out to be very juicy, tender and creamy in texture. Taste shades are enriched by additional vegetables included in the composition, and black ground pepper gives a slight piquancy to the dish.

Ingredients for pumpkin caviar with mayonnaise through a meat grinder

pumpkin - 1 kg
tomatoes - 600 g
carrots - 600 g
onion - 600 g
garlic - 6 cloves
olive oil - 6 tbsp
mayonnaise - 2 tbsp
salt - 3 tbsp
ground black pepper - 1 tsp
chopped greens of basil and marjoram - ½ tsp each

Step-by-step instructions for a simple recipe for pumpkin caviar for the winter through a meat grinder with mayonnaise

Wash all vegetables thoroughly and dry on a kitchen towel. Scroll the pumpkin twice through a meat grinder. Grate carrots on a coarse grater. Peel the onion and chop finely. Blanch the tomatoes in boiling water for a couple of minutes, then dip in cold water, remove the skin, and mash the pulp with a blender.
Pour olive oil into a deep enameled saucepan with a thick bottom, heat well and sauté the onion on it. After 5-6 minutes, add grated carrots and pumpkin, cover with a lid and simmer over low heat for about 20 minutes, so that the vegetables are completely softened.
Then put the twisted tomatoes, garlic, passed through a press, chopped herbs, salt and pepper, mix thoroughly, reduce the heat to low and simmer for another 20 minutes. Stir regularly so that the mass does not burn.
Immediately before turning off, introduce mayonnaise, mix again, pack hot in sterilized jars and quickly roll up.
Cool by turning upside down and wrapping in a warm blanket. Before winter, clean in the pantry or basement.

Pumpkin with orange for the winter - recipes for harvesting with photos

Pumpkin with orange, prepared for the winter according to this recipe with a photo, is a bit like traditional fruit jam. But due to the absence of prolonged heat treatment, the components retain not only their density and natural consistency, but also a maximum of useful vitamins.

Essential Ingredients for Pumpkin Orange Recipe

pumpkin - 1 kg
oranges - 3 pcs
sugar - 600 g
cloves - 15 pcs

Step-by-step instructions for a recipe with a photo on harvesting a pumpkin with an orange for the winter

Peel a very ripe, orange-red pumpkin, remove the seeds, and cut the flesh into slices of any shape.
Wash oranges well, dry and cut into thin, neat circles.
Put pieces of pumpkin and orange into dry, warm jars, alternating them in layers, add clove buds, add sugar, pour boiling water over and sterilize for the right amount of time.
Cork blanks with lids and quickly roll up. Turn the jars upside down, wrap them in a blanket and wait for the preservation to cool completely, then put them in the cellar for winter storage.

Pumpkin for the winter - video puree recipe

Harvesting pumpkin for the winter in the form of mashed potatoes at home is much easier than making caviar, salad, juice or a snack according to the above recipes with a photo. The author of the video says that the dish does not require any ingredients other than the pumpkin itself, and the process itself does not take too much time. The finished product can be eaten immediately or stored frozen until winter. Well, if you want to give natural food a brighter, sweeter taste and rich aroma, you can grind pumpkin pulp with sea buckthorn or orange according to the same principle.

In autumn, when harvesting pumpkins, gardeners most often lay the fruits for storage. Well-ripened pumpkins, without cracks, scratches on the peel and with a carefully preserved petiole, lie without spoiling for three to 20 months. However, the shelf life depends not only on the condition of the fetus, but also on the variety. For example, pumpkins of the Hundred Pound or Gribovskaya Winter varieties may last until next summer, but the most delicious, sweet and fragrant nutmeg will have to be eaten before the middle of winter. And not all pumpkins are removed from the garden in perfect condition. On one - a trace from the beak of a neighbor's chicken, and the other was without a dry tail.

In addition, there is another problem. Having cut the fruit, sometimes weighing a lot of kilograms, it is difficult to use it at a time. The useful properties and nutritional value of a cut pumpkin, even in a refrigerator, are lost in a matter of hours.

In order not to condemn the family to a "pumpkin" diet, but at the same time to save what has been grown, you can make a variety of pumpkin blanks for the winter.

The pulp, rich in carotene and other useful substances, is an excellent basis for savory snacks, semi-finished products, from which you can cook your favorite dishes in the cold season, as well as treats for small and large sweet teeth.

How to freeze pumpkin for the winter?

When preparing pumpkin blanks for the winter, housewives try to choose such a recipe and method in which the vegetable retains the maximum benefit and all its features. Until recently, it was impossible to do without heat treatment or the use of preservatives such as citric or acetic acid. Today, nothing interferes in the same way as. squash, freeze the pumpkin for the winter, and after some time use a product that is as healthy and tasty as a fresh fruit.

But what is the best way to freeze pumpkin? There are several equally simple ways, the main thing is to decide in advance what such an original semi-finished product will be used for:

If the family has a small child, or the hostess loves to bake pumpkin pies, it is convenient to use the recipe with a photo where the pumpkin is frozen in the form of mashed potatoes for the winter.
Gourmets who want to treat themselves to diet spaghetti from pumpkin of this variety can freeze such blanched pulp in portioned packages.
The easiest way is to freeze pumpkin for the winter in the form of small cubes, which are added to cereals, used in vegetable side dishes, casseroles and pies.

Before being used as part of preparations for the winter, the pumpkin is thoroughly washed, cut and cleaned of the fibrous core and seeds.

If you have to freeze the pumpkin in cubes, then the prepared pieces up to 3 cm in size are immersed in boiling water for 2–3 minutes.

After that, the raw materials are laid out on a baking sheet, dried and sent to the freezer, trying so that the cubes do not touch each other and do not stick together. The hardened pumpkin is scattered into resealable bags or containers for later storage.

When preparing a semi-finished product for vegetable spaghetti, so that the pulp breaks up into fibers, it is better to bake a pumpkin cut into halves. After that, the cooled fibers are removed, laid out in a thin layer on a pallet and frozen.

If you freeze a pumpkin for the winter in this way, you can not only enjoy a light nutritious side dish, but also make casseroles with spaghetti and fry pumpkin pancakes.

To harvest pumpkins for the winter in the form of frozen mashed potatoes, large pieces of the fruit are placed on a baking sheet with the bark down and sent to the oven. When, after 40 minutes, the pulp softens at a temperature of 180–190 ° C, the pumpkin is taken out and cooled.

The extracted pulp is crushed until the mass becomes homogeneous and airy. Then they are laid out in small packages or forms for freezing.

Pumpkin can also be baked in the form of small, peeled cubes or slices. In this case, it is better to cover the baking sheet with the pulp with a layer of food foil. It will take from 20 minutes to half an hour to cook a baked pumpkin.

Pumpkin intended for baking can be flavored with salt, cinnamon, sugar or other spices and spices to taste.

Frozen cubes are transferred to tightly closed bags or containers that are easy to place in the freezer.

A delicious savory pumpkin snack can be made if the pulp is marinated. For such a pumpkin harvest, a ripe fruit with dense, but not coarse pulp is taken for the winter. The pumpkin is washed, peeled and cut into cubes, convenient for stacking in jars.

Raw materials are blanched for 2-3 minutes, cooled and laid out in clean glass containers. On top of the pieces, the jars are filled with marinade, made on the basis that 1 liter of water goes:

30 grams of sugar;
20 grams of salt;
5-6 cloves and grains of allspice;
a small slice of cinnamon.

A mixture of spices in water is brought to a boil and kept on fire for another 5 minutes, then 100 ml of 9% vinegar is added to the liquid.

If desired, the set of spices can be changed by adding to the marinade, for example, a sprig of rosemary, basil, or ginger root slices.

The pumpkin blank prepared in this way for the winter must be hermetically sealed with lids and sterilized.

Pumpkin caviar with vegetables

Healthy and tasty vegetable caviar from pumpkin and other vegetables is both a great snack and an easy addition to a more satisfying boiled side dish.

For 1 kg of peeled pumpkin pulp, 500 grams of chopped carrots and 150 grams of chopped onions are taken. The pumpkin is boiled for half an hour or baked for about 40 minutes at a temperature of 180 ° C until the pulp softens. At this time, chopped onions and carrots are fried in vegetable oil, adding salt, black pepper, paprika and herbs to taste.

When it becomes rosy, the vegetables are removed from the heat and mixed with pumpkin. To obtain a homogeneous mass, use a blender or food processor. Ready-made pumpkin caviar, harvested for the winter, is laid out in clean small jars, closed and sterilized.

Dried pumpkin - an original snack for vegetable lovers

Drying a pumpkin is not difficult at all, but the whole family, taking into account the tastes and preferences of each household member, will be provided with original chips.

For this delicacy, it is better to take a pumpkin with a dense, uniform pulp, and the fruit may not be very sweet. In this case, you will get excellent salted chips. If the pulp contains a lot of sugars, it is better to make a snack for children and adult sweet lovers:

The fruit is washed and cleaned.
Then, according to the recipe, as in the photo, the pumpkin for winter harvesting is thinly cut into slices no more than 2–3 mm thick.
The resulting plates are blanched for several minutes in boiling water, in which, depending on the tastes of the household, salt or sugar is added.
The slices extracted from boiling water are cooled under a stream of cold water.
The pumpkin is dried and laid out on a pallet.

To make dried pumpkin tastier, before drying, still wet plates are seasoned to taste with spices and spices.

For such harvesting of pumpkins for the winter, it is better to use an electric dryer, in which the slices will have to spend up to 6 hours at a temperature of 55–60 ° C. And then the chips are dried for another two hours, raising the temperature to 70-80 ° C.

pumpkin powder

If the hostess makes pumpkin juice for the winter, a dense dehydrated puree often remains, from which it is easy to prepare a healthy powder containing a large amount of fiber, minerals and vitamins.

The special value of pumpkin powder is that it is easy to store, and when water is added, a full-fledged puree is obtained from it. And besides this, it is an amazing additive for home baking, which, thanks to this, will acquire an original taste and color.

If there is no ready-made puree, it is not difficult to make it. To do this, the pumpkin is washed, cut and cleaned. The pulp, cut into small cubes, is boiled without salt and sugar for 10 to 20 minutes, and then rubbed through a sieve or crushed in a blender. The resulting puree, spread out in a thin layer on parchment paper, is placed on a dryer tray or baking sheet to be sent to the oven.

At a temperature of 135 ° C in the oven, the pumpkin dries in a few minutes, the main thing is to prevent the product from burning and constantly stir up the pulp. The dry mass is crushed and scattered for storage in paper bags or glass jars.

Pumpkin jam is a preparation for the winter, which is one of the most popular and rightfully loved ones. True, because of the insipid taste of pumpkin, you can get a truly delicious product by adding citrus fruits, apples, dried apricots, quince or other fruits to the jam.

For 1.5 kg of pumpkin pulp, peeled from bark and seeds, you will need a couple of lemons or oranges, one apple and sugar syrup. To prepare it, add 2 kg of sugar to 500 ml of water, bring the mixture to a boil and remove from heat.

Pumpkin and fruits are washed, peeled and chopped, and lemon and orange should not be peeled.
The fruits are poured with syrup, put the dishes on the fire and, removing the resulting foam, again bring the pumpkin blank for the winter to a boil.
So that the pieces of vegetables and fruits are saturated with hot syrup, the jam is removed from the heat and left to infuse.
After 3-4 hours, bring it to a boil again, boil for five minutes and again force it to infuse.
During the last cooking on fire, the boiled jam should be 5-10 minutes, after which the product is poured into sterile jars and closed.

If desired, nut kernels can be added to pumpkin jam, which are pre-crushed and boiled for about 40 minutes in sweet water.

Sweet preparation for the winter - pumpkin puree

This puree contains less sugar than jam, so it will be useful for adults and will definitely appeal to children.

For a kilogram of peeled pumpkin pulp, you need to take 500 grams of apricots or peaches. The fruits are washed. Bones are removed from fruits.
Raw materials are crushed in a blender and covered with sugar at the rate of 450 grams per 1.5 kg of fruit.
The future puree is simmered on low heat for up to 2 hours, making sure that the dish does not burn.
A few minutes before readiness, a teaspoon of citric acid is added to the mass, the puree is thoroughly mixed.

A useful pumpkin blank for the winter is laid out in clean sterile jars and hermetically sealed.

Candied pumpkin for the winter

Washed and peeled and peeled, the pumpkin is cut into thin slices or medium-sized cubes. The prepared pulp is poured with sugar syrup, which is prepared at the rate of 200 ml of water per 1.2 kg of sugar, 3 grams of citric acid and a pinch of vanilla.

To get translucent candied fruits saturated with sugar syrup, in the photo, as in the recipe for pumpkin jam, the product is brought to a boil three or four times, left on fire for several minutes, and then they must be allowed to brew. After 5-7 hours, the process is repeated. In this case, the pumpkin will retain its shape and density, but a magnificent honey taste has been acquired. Pumpkin slices harvested for the winter are dried on a sieve and, if desired, rolled in powdered sugar.

Ready-to-eat candied fruits are stored in a cool, dry place. The best container is glass jars covered with parchment.

Pumpkin salad recipe for the winter - video

Pumpkin can be kept fresh and juicy almost until the very end of winter - you just need to observe certain parameters of air temperature and humidity in the room. But it can become the basis of a variety of salads, appetizers, jams, purees and compotes, which will delight you and your household with wonderful taste more than once. Pumpkin blanks for the winter will be a wonderful addition to both everyday and festive tables.

In one of the last articles, we gave advice on what to cook from pumpkin. I am glad that interest in this culture began to gradually grow again - after all, until recently it was ignored and considered suitable only for feeding pets. Meanwhile, pumpkin is very rich in vitamins - primarily A and E, as well as B vitamins. The first two are necessary to maintain youthfulness and elasticity of the skin, and the latter provide thick hair. In other words, a pumpkin can be given the honorary title of "keeper of female beauty", and it is the representatives of the fair half who should make sure that she is present on the home table every day - even if in the form of blanks for the winter.

You can preserve the pumpkin according to the recipes from the "Beautiful Half".

Some useful tips:

Pumpkin puree for the winter

Products: pumpkin weighing 1500-1700 g, water - 1 l, sugar (preferably brown) - 300 g, cranberries - 300 g, cloves - 3-5 pcs.

Cooking: the pumpkin is washed, cut into pieces, the seeds are removed from it with a tablespoon. The skin is peeled, and the pulp is cut into cubes with a side of 1 to 2.5 cm. Syrup is boiled from water and sugar, brought to an intense boil, and pumpkin cubes are placed in it. Squeeze juice from cranberries through a gauze napkin. You can also use a juicer or rub the berries through a sieve. The juice is added to the water in which the pumpkin is boiled. The cooking process should take 20-30 minutes in total. Shortly before its end, boxes of cloves are placed in a pot with pumpkin.

The finished pumpkin is thrown back onto a sieve, allowed to drain excess water and rubbed or passed through a blender while it is still warm. The finished puree is placed in a clean sterilized jar and hermetically sealed with a lid steamed in boiling water.

Harvesting for the winter - pumpkin and apple puree

Products: pumpkin weighing 1500-1700 g, apples - 500 g, sugar (preferably brown, cane) - 2 tbsp. spoons, lemon - 0.5 pcs.

Cooking: the pumpkin must be washed, cut, cleaned of the seeds of the fibers on which they are held, and also the skin is removed. Apples are also freed from the skin and seeds. Both are passed through a meat grinder, mixed with sugar, put in an enamel pan and boiled over low heat for two hours, stirring occasionally so that the mass does not burn. 5-10 minutes before the end of cooking, squeeze the juice of half a lemon into the puree. The hot mass is laid out in sterilized glassware and hermetically sealed.

Pumpkin caviar for the winter

Products: prepared peeled pumpkin pulp - 0.5 kg, tomatoes, onions and carrots - 300 g each, garlic - 3 cloves, salt and black pepper - to taste, vegetable oil (preferably olive) - 3 tbsp. spoons, chopped greens of fresh basil or marjoram - 1 tbsp. spoon, apple cider vinegar - 1 tbsp. spoon.

Cooking: grate the pumpkin and carrots on a coarse grater, finely chop the onion, pass the tomatoes through a meat grinder or turn them into gruel with a blender. Heat vegetable oil in a heavy-bottomed metal bowl. Lightly fry the chopped onion on it, then add the carrots and pumpkin and simmer, covered, until soft - this will take about 15-20 minutes. Vegetables should be stewed over low heat. Add ground tomatoes, crushed garlic, herbs, black pepper and salt, mix and simmer for another 20 minutes, remembering to stir. At the very end, add apple cider vinegar to the vegetable mass. Lay hot caviar in sterilized jars and cork with lids previously scalded with boiling water.

Pickled pumpkin for the winter - the easiest recipe

Products: pumpkin weighing up to 3 kg, water - 1 l, table vinegar 9% - 5 tbsp. spoons, salt - 1 tbsp. spoon, sugar - 1 tbsp. spoon, cinnamon - 2-3 g, cloves and black peppercorns - 5-6 pcs each, bay leaf - 2 pcs.

Cooking: marinade is made from water, vinegar, spices, sugar and salt. The prepared pumpkin pulp is cut into small cubes and poured over with boiling water. You can simply dip the pumpkin for 1-1.5 minutes in boiling water, then drain the liquid, cool the pumpkin and put it in clean jars. Boiling marinade is poured into each jar so that it fills the container to the very brim and even overflows a little. Sterilization of jars with a volume of 0.5 l is carried out for 15 minutes, with a volume of 1 l - for 20 minutes.

Pumpkin marinated with a bouquet of spices

Products: pumpkin - 2 kg, hot red pepper - 150 g, parsley - 100 g, garlic - 50 g, vegetable oil - 4 tbsp. spoons, water - 0.5 l, table vinegar 9% - 100 g, sugar - 1.5 cups, salt - 2 tbsp. spoons with a small slide.

Cooking: peeled and diced pumpkin is placed in an enamel pan along with chopped pepper, garlic and parsley. Pour boiling marinade made from water, vinegar, sugar and salt. Bring the marinated vegetables to a boil. Pour vegetable oil into the pan and boil its contents over low heat and with constant stirring for half an hour. Then the vegetables are thrown back on a sieve and distributed in jars prepared in advance and sterilized. The drained marinade is again brought to a boil and, without letting it cool, is poured into jars. Roll up immediately.

Pumpkin salad for the winter with bell pepper

Products: peeled pumpkin - 2 kg, tomatoes (tomatoes) - 1 kg, bell peppers and carrots - 500 g each, onions - 300 g, garlic - 2 heads, vegetable oil - 1 cup, sugar - 100 g, salt - 2 tbsp . spoons, vinegar essence - 2 tbsp. spoons, black peppercorns and coriander seeds - 10 pcs.

Cooking: onions are cut into half rings, pumpkin and carrots are cut into thin slices 3-4 cm long, and bell peppers are cut into strips of the same length. The vegetable oil is heated and the onions and carrots are lightly browned on it, after which the pumpkin and bell pepper are added. The vegetables are mixed and stewed over low heat for 5 minutes, and then the tomatoes, minced through a meat grinder, salt and pepper are added. In this form, stew over low heat for about half an hour. Vinegar, spices and chopped garlic are introduced a few minutes before the end of the process. Jars and lids must be sterilized in advance. A hot salad is laid out in them and immediately rolled up.

Snack for the winter of pumpkin and eggplant

Products: peeled pumpkin pulp - 2 kg, eggplant - 3 kg, tomatoes - 2.5 kg, bell pepper - 1 kg, garlic - 300 g, fresh parsley - 300 g, vegetable oil - 0.5 l, ground chili pepper - ¼ teaspoon, sugar - 150 g, salt - 100 g, table vinegar 6% - 120 ml.

Cooking: all vegetables, except eggplant, are washed, peeled and cut into small slices. Eggplants do not need to be peeled before cutting, they are cut along with the skin. Tomatoes are passed through a meat grinder or blender - they should turn into a liquid slurry. It is brought to a boil over medium heat, adding chopped garlic and parsley, as well as salt, sugar, vegetable oil, vinegar and chili. As soon as this sauce boils, slices of eggplant, pumpkin and bell pepper are dipped into it. The whole mass is again brought to a boil and boiled over low heat for an hour. The appetizer is laid out hot in pre-prepared sterilized jars and rolled up, and then wrapped in a warm blanket and left in this form for 12-15 hours until they completely cool down.

Sweet blanks for the winter: pumpkin jam with lemon

Products: peeled pumpkin - 1 kg, granulated sugar - 1 kg, medium-sized lemon - 1 pc.

Cooking: pumpkin is cut into cubes of 1X1 cm, put in an enameled bowl or pan and covered with sugar. It should stand at room temperature for 8-10 hours and let the juice flow. After that, the container with the pumpkin is put on a slow fire and heated until the juice boils and the sugar dissolves in it. The pumpkin is boiled in the resulting syrup for half an hour. Remove the zest from the lemon (the upper yellow part of the skin). This can be done by processing it with a grater. The white part of the skin is cut off with a knife and thrown away, since it is unsuitable for cooking jam. Lemon pulp is passed through a meat grinder, mixed with chopped zest and added to boiling jam shortly before the end of cooking. The mass is laid out in jars after it has cooled.

Homemade "honey" from pumpkin

Products: peeled pumpkin - 1 kg, sugar - 200 g, cinnamon - 2-3 g, cloves - 5-6 pcs.

Cooking: the pumpkin pulp is rubbed on a coarse grater, mixed with sugar, put in an enameled container and left for several hours - until the juice is released. The container is put on a slow fire and boiled, periodically scooping out and pouring the excess juice secreted into another dish. When the pumpkin becomes completely soft, you need to add cinnamon and cloves, after which the cooking of "honey" is continued for some more time, bringing it to the consistency of sour cream. The mass is poured hot into sterilized jars and rolled up. The remaining juice can be used to make compotes, cocktails, fruit drinks, jellies and desserts.

Pumpkin compote for the winter

Products: peeled pumpkin pulp - 1 kg, sugar - 700 g, water - 1.5 l, vinegar 9% - 1 teaspoon, vanilla sugar.

Cooking: the pumpkin cut into small and thin slices is placed in a saucepan, sugar is poured there and hot water is poured. The container is placed on the stove, brought to a boil, vinegar is poured in, boiled for about 20 minutes. Before the end of cooking, you can flavor the compote with vanilla sugar.

Compote is laid out and poured into sterilized glass jars, twisted, turned the jars upside down and left in this position until completely cooled.

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Pumpkin salad for the winter, harvested 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 properties of pumpkin have been known for a long time. It is not only easy to digest, but also contains a large amount of vitamins, biologically active substances, microelements.

From a culinary point of view, the indisputable advantage of pumpkin is its softness of taste, which makes it possible to show the full bouquet of the spices used.

If you want the pumpkin and vegetables in the canned salad to retain their density, turn out to be crispy, add vinegar at the beginning of cooking. If you like the soft texture of the products in the salad - vinegar should be added at the end of cooking.

Pumpkin goes well with all vegetables. Salads from it not only excite the appetite, but also allow you to enjoy the taste and aroma of other ingredients included in the dish.

How to cook pumpkin salad for the winter - 15 varieties

Very tasty and original salad, in which the taste of mushrooms perfectly complements the sweetness of pumpkin.

Ingredients:

Pumpkin - 1 kg.
Zucchini - 1 kg.
Onion - 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 gr.
Vegetable oil - 130 ml.
Salt - 20 gr.
Vinegar 9% - 30 gr.
Sugar - 35 gr.

Cooking:

Cut the peeled pumpkin into large cubes, onions into slices, carrots into thin slices, zucchini pulp into large cubes, tomatoes into slices.

Chanterelles pre-soak in cold water, peel. Then finely chop.

Pour oil into a pot and put vegetables, sprinkle with sugar and salt, dried herbs. Simmer 45 min.

For 5 min. until ready, pour in the vinegar and put the chopped basil.

Arrange the hot salad in sterilized jars, close with sterilized lids and wrap upside down warmly.

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 follow the Dukan diet or fast.

Ingredients:

Asparagus beans - 1 kg.
Pumpkin - 2 kg.
Bulgarian pepper - 0.5 kg.
Tomatoes - 1 kg.
Salt - 2 tablespoons
Garlic - 2 cloves
Dill - optional
Black pepper - optional
Sugar - glass
Vinegar 6% - 100 gr.

Cooking:

Clean the pumpkin, remove the peel. Cut into cubes.

Cut asparagus beans into sticks.

Blend tomatoes with garlic, sugar, salt, vinegar, vegetable oil.

Pepper cut into half rings.

Put the vegetables into the tomato mixture and cook over low heat for 45 minutes.

Arrange in sterilized jars and roll up.

The dish is tasty and rich in vitamins. Good as a side dish for fish and meat.

Ingredients:

Pumpkin - 0.8 kg.
Bulgarian pepper - 0.4 kg.
Onion - 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.

Cooking:

Cut the onion into half rings, grate the carrots on a coarse grater, pepper into strips. Coarsely chop the tomatoes.

Cut pumpkin pulp into cubes.

Press the garlic through a press, chop the parsley.

Pour oil into a thick-walled dish 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 rest of the ingredients and let it boil for 5 minutes.

Arrange in banks and twist.

This homemade preparation is distinguished by its original taste and aromas. Can be used as an independent dish during Lent.

Ingredients:

Pumpkin - 1 kg.
Water - 0.6 l.
Honey - table spoon
Dark wine vinegar - 150 ml.
Olive oil - 200 ml.
Garlic - 1 head
Mint - 30 gr.

Cooking:

Clean the pumpkin, remove the peel. Cut into small cubes. Sprinkle with salt and leave for 12 hours.

Pepper cut into small slices.

Carrot cut into small cubes.

Blanch peppers and carrots in boiling water.

Drain the juice from the pumpkin.

Boil water with vinegar, you can add your favorite spices. Put the pumpkin, carrots, peppers and cook in the marinade for 5 minutes. Add the garlic passed through the press, chopped mint, honey and cook for another 5 minutes.

Drain the marinade from the vegetables, arrange them in sterilized jars, pour over 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 are saturated with each other's tastes.

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
A mixture of herbs for carrots in Korean - 7 gr.
Vinegar 6% - 2 tablespoons
Sugar - table spoon
Onion - 1 pc.

Cooking:

Finely chop the onion and fry until translucent.

Clean the pumpkin, remove the peel. Grate for Korean carrots. Pass the garlic through a press.

Combine all ingredients, mix and refrigerate for four hours.

Arrange the salad in jars and sterilize by boiling for 25 minutes. Roll up.

This well-known salad is prepared simply and turns out to be quite spicy. It can be served both as a side dish and 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.

Cooking:

Cut the pepper into medium strips, pumpkin into cubes, onion into cubes, grate the carrots on a coarse grater.

Tomatoes and hot peppers - puree.

Pour tomato puree, oil, salt, sugar into a saucepan, bring to a boil, add carrots and onions - cook for 10 minutes.

Add pumpkin and cook for 10 minutes.

Put pepper, garlic and cook for 20 minutes.

For 5 min. before the end of cooking, pour in the vinegar.

Arrange the salad in jars and roll up.

The dish is spicy and flavorful. It can be served both as a regular salad and as an appetizer for strong alcohol.

Ingredients:

Pumpkin - 0.6 kg.
Chili pepper - 1 pc.
Water - 0.3 l.
Bell pepper yellow - 0.3 kg.
Salt - 3 teaspoons
Allspice - 10 peas
Vinegar 9% - table spoon
Vegetable oil - 100 ml.

Cooking:

Clean the pumpkin, remove the peel. Cut into small pieces.

Cut the bell pepper and chili into small strips.

Boil water with vinegar, add sugar, allspice, salt, vegetable oil, vinegar. Boil 5 min. on low fire.

Arrange the pumpkin with peppers in jars, pour over the marinade and sterilize by boiling for 25 minutes. Roll up.

To prepare this dish, it is preferable to take pumpkins with yellow dense pulp. The dish is not only tasty, but also satisfying. Perfect for those who keep the post.

Ingredients:

Pumpkin - 0.3 kg.
Kohlrabi - 0.3 kg.
Carrot - 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.

Cooking:

Grate peeled kohlrabi and carrots on a Korean carrot grater. Cut pumpkin and garlic into thin slices.

Prepare marinade. Boil water, add sugar and salt, pour in vinegar, bring to a boil and turn off the heat.

Arrange vegetables with spices and herbs in jars, tamp and pour hot marinade.

Sterilize 25 min. and roll up.

The dish turns out to be original, with pronounced sweetish notes of the taste of pumpkin and tomatoes.

Ingredients:

Pumpkin - 2 kg.
Bulgarian pepper - 0.5 kg.
Onion - 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.

Cooking:

Clean the pumpkin, 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, saute onion and carrot, add pumpkin and pepper and cook for 10 minutes. Pour in the tomato puree and stir. Simmer until done. A few minutes before the end of cooking, pour in vinegar, put sugar, garlic.

The finished salad is laid out 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 of a dense consistency.

Ingredients:

Pumpkin - 0.4 kg.
Boiled corn kernels - 100 gr.
Celery - a couple of branches
Water - 0.5 l.
Salt - teaspoon
Bulgarian red pepper - 0.3 kg.
Onion - 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.

Cooking:

Pumpkin, carrots, onions, olives cut into very small cubes, Bulgarian pepper - into small plates. Finely chop the garlic.

Mix vegetables with corn and arrange in jars, sprinkling with pepper.

Boil water, dissolve salt and sugar in it, pour in oil and vinegar, heat again until boiling and pour vegetables with marinade.

Sterilize 15 min. boiling. Seal with lids.

This is a spicy salad that can be served as an appetizer to stimulate the appetite.

Ingredients:

Pumpkin - 2 kg.
Bulgarian pepper - 0.5 kg.
Onion - 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.

Cooking:

Cut the onion into half rings, garlic into slices.

Blanch tomatoes, peel, cut into large slices.

Chop the bell pepper coarsely, carrots - in circles, chili - in rings.

Cut the peeled pumpkin into large cubes.

Pour oil into a frying pan, put all the ingredients (except vinegar) and cook over moderate heat under a lid for 45 minutes. For 5 min. until ready to pour in the vinegar.

This preparation uses the main set of vegetables that usually serve as the basis for a variety of pumpkin salads.

Ingredients:

Pumpkin - 0.5 kg.
Bulgarian pepper - 0.15 kg.
Carrots - 0.15 kg.
Vegetable oil - 0.25 cups
Salt - ½ table spoon
Garlic - 9 cloves
Vinegar 9% - 2 tablespoons
Sugar - ¼ cup
Tomatoes - 0.7 kg.

Cooking:

Clean the pumpkin, remove the peel. Cut into small pieces. Cut the onion into half rings, pepper into slices, carrots and garlic into thin slices. Blend tomatoes.

Boil vegetables with sugar, butter and salt for 40 minutes.

Before the end of cooking, pour in the vinegar.

Mix the salad and arrange in sterilized jars. Roll up.

The use of different types of spices in the preparation makes this dish spicy and fragrant.

Ingredients:

Pumpkin - 0.45 kg.
Bulgarian pepper - 0.3 kg.
Bitter green pepper - 3 pods
Salt - 30 gr.
Garlic - head
Water - 1 l.
Bay leaf - 2 pcs.
cilantro - 4 sprigs
Carnation - 6 pcs.
Cinnamon - 1 stick
Coriander seeds - teaspoon
Vinegar 9% - 45 ml.
Sugar - 35 gr.

Cooking:

Clean the pumpkin, remove the peel. Cut into cubes. Blanch in boiling water for 2 minutes. and immediately transfer to cold water.

Prick the pods of green hot pepper with a fork, cut the sweet pepper into strips. Blanch like a pumpkin.

Cut garlic cloves in half.

Put cilantro, bay leaf, garlic, spices at the bottom of sterilized jars.

Prepare the brine - boil water and dissolve sugar and salt in it.

Put vegetables in jars, put cinnamon on top. Pour in the vinegar and pour in the brine.

In a saucepan, heat water to 50 ° C and put the jars to pasteurize. Bring the water temperature to 85°C and heat for 12 minutes. Then rearrange the jars in cold water.

If you want the vegetables in the salad to be crispy, after pasteurizing the canned food, they need to be cooled quickly.

The dish will appeal to those who appreciate the taste of vegetables in salads, and not the added flavor notes of spices.

Ingredients:

Pumpkin - 0.5 kg.
Bulgarian pepper - 150 gr.
Bulb onion - 150 gr.
Carrots - 0.15 kg.
Vegetable oil - ¼ cup
Salt - ½ table spoon
Garlic - 4 cloves
Vinegar 9% - 2 tablespoons
Sugar - ¼ cup
Tomatoes - 0.7 kg.

Cooking:

Clean the pumpkin, remove the peel. Cut into small pieces. Also chop the peppers.

Blend the tomatoes, cut the carrots into slices, push the garlic through a press.

Put all the ingredients in one bowl for cooking and cook over low heat for 45 minutes. after boiling. At the last minute of cooking, pour in the vinegar.

Arrange the finished salad in sterilized jars and roll up.

The dish is obtained with a distinct mild taste of pumpkin.

Ingredients:

Pumpkin, diced - 2 kg.
Bulgarian 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.

Cooking:

Pour vinegar, oil into a saucepan, dissolve sugar, salt in it, put garlic, peppers, chopped parsley.

Warm up and add pumpkin. Boil for half an hour.

Arrange the finished salad in sterilized jars and roll up.

During the preservation of products, a classic set of tomatoes, cucumbers or zucchini is often used. You can diversify your diet with pumpkin blanks for the winter. Surprisingly, very little is known about this melon culture and how to preserve it. But many pumpkin varieties can be stored for up to 20 months and not lose commercial quality. There are also many unusual and tasty recipes for preserving this product.

Pumpkin is quite nutritious and tasty product. This fruit consists almost entirely of solid pulp, and in its composition there are many valuable minerals and vitamins necessary for a person.

In addition to folic acid, pumpkin contains vitamins C, PP, K, A, E and all groups B. It is also worth noting the presence of zinc, manganese, iodine and iron. Introducing gourds into your diet will help with digestive tract problems, as well as improve water balance. Pumpkin juice will remove excess fluid and eliminate swelling. And the supply of protein in this low-calorie product is much larger than in chicken and quail eggs.

Choosing the best variety and preparing a pumpkin

In this case, it is extremely easy to decide on the desired variety, since absolutely everything is suitable for blanks. Another thing is to choose a ripe and tasty pumpkin.

Also, it will not be superfluous to know about some of the nuances:

Preparing jam, marmalade or puree is carried out using summer varieties. Such pumpkins should have tender and extremely juicy pulp. They contain a lot of sugar, so the preservation will come out tasty, homogeneous and fragrant.
For drying, the best option is hybrid varieties with hard and dry pulp, in which there is practically no juice. From such a pumpkin, pretty good candied fruits are obtained.
Pumpkins, similar to representatives of hybrid varieties, are also suitable for preserving compotes and jams. The contents of the blanks will remain intact and will not fall apart during cooking.

The most important condition is a healthy and whole product, which has no signs of spoilage. Only such a preparation will be winning.

After careful selection, the fruits should be properly prepared for spinning. To begin with, the pumpkin needs to be washed, and then wiped dry. Then all the seeds and their chambers are selected from the fruits. With a thin knife, the peel is also removed, and dark areas are cut out.

Recipes for delicious preparations for the winter

Winter preparations are a great opportunity for experiments and unusual dishes. Choosing golden pumpkins, you can diversify your diet with the help of interesting recipes and saturate the body with vitamins that are so needed in winter. The main thing is to know the methods, and what can be quickly cooked.

Cooking garden fruit, in combination with other useful ingredients, is the best way to preserve the product. In the conditions of home preparation, you can cook an appetizer or a full-fledged side dish. Canned vegetables are combined with cereals, meat and fish.

Dried

Drying this incredibly healthy gourd is the best way to preserve all the nutritional and valuable properties that it contains. The recipe for making original pumpkin chips is gaining popularity. For harvesting, a product with dense and not very sweet pulp is suitable.

What you need to do: cut the prepared product into thin slices. Then pumpkin plates should be dipped in boiling water and held for several minutes. Salt or sugar can be added to the liquid. Cool and dry the slices. After you need to place them on an oven leaf, season with spices and leave in a sunny place outside. Cover the product first. Such a preparation remains tasty and fresh all year round.

However, such a blank can be created using an electric dryer, if one is at hand. To begin with, the gourd is cut into thin slices and soaked in salted liquid. After each slice will need to dry dry on a towel. Then the chopped vegetable must be placed in an electrical appliance and the drying mode must be activated at a temperature of 60 degrees. This process will take about 6 hours.

After the time has elapsed, the temperature of the device must be increased to 75 degrees and the pumpkin slices should be dried for another 2 hours.

dried pumpkin

By harvesting garden fruit in a similar way, the result is pieces that look like candied fruit. Such a treat will come in handy during a tea party. It is also worth noting that candied fruits do not contain many calories, so they are great during a diet.

Dried pumpkin cooking scheme: choosing the dessert variety of this fruit, cut it into small slices or cubes. Place in a container and pour the slices with a sweet syrup of refined sugar, water and citric acid. Dry for about an hour in an oven preheated to 60 degrees. Dust with sugar when finished. It should be stored for no more than six months in a glass container. It is also possible to make dried candied fruits from this product if you use an electric dryer.

Cooking caviar

Dishes combined with pumpkin caviar are an extremely nutritious source of nutrients. The preparation comes out a little sweet and very fragrant. You can dilute the aftertaste by adding spices that go well with this vegetable.

What you need to take:

3 kilograms of pumpkin;
2 large carrots;
500 grams of onions;
half a glass of oil;
a glass of tomato paste;
50 milliliters of vinegar;
a large spoonful of salt.

How to cook pumpkin caviar: Boil pieces of chopped pumpkin until soft. The remaining vegetable components must be fried in a pan until golden brown. Then mix the boiled product and fried vegetables in a blender and mash (you can use a meat grinder). Then add the spices and pour in the tomato sauce. Boil the mixture for half an hour, and stir all the time with a wooden appliance. Add vinegar and fill sterile containers.

Classic marinating recipe

This fruit contains practically no acid. This important nuance should be taken into account, and prepare table vinegar or other natural preservatives in advance. Ingredient composition:

2 kilograms of dense pumpkin pulp;
5 large peppers;
1 glass of refined sugar;
40 grams of salt;
lavrushka, cloves;
garlic clove.

How to marinate the product: to begin with, the marinade is prepared: pour the filtered liquid into a deep bowl, salt, throw in refined sugar and other spices. Boil 7 minutes. Then you should prepare the vegetable components: peel and chop. Throw in a boiling marinade and simmer for half an hour. When finished, add vinegar and immediately fill the containers. The delicacy will withstand storage throughout the year.

Pickled with spices without sterilization

Instructions for quick preparation implies self-sterilization of containers. This method helps to significantly reduce the preservation time. You can add any vegetables and herbs from your own garden to the seaming, which will only enhance the taste of the main ingredient.

What you need to do: make a marinade according to any chosen recipe; add a set of spices to the filtered liquid and salt. Boil the mixture. After that, you need to boil all the components together with the brine, and after boiling, immediately add the mixture to the jars. After clogging with lids, the dishes must be turned over and covered with a warm blanket. At this time, pasteurization of the product will occur. Remove for storage only after complete cooling.

Salad with bell pepper and pumpkin

This sweet, but at the same time spicy, delicacy will bring new colors to the usual diet. It often becomes a side dish for meat dishes. It is not recommended to season the preservation with a lot of spices, as they can drown out the natural aroma and taste of fresh vegetables.

Salad Ingredients:

one large pumpkin;
3 large carrots;
4 bulbs;
500 grams of tomatoes;
100 milliliters of vinegar;
half a glass of refined sugar;
50 grams of salt.

Cooking instructions: fry the carrots and onions in a deep frying pan until golden brown. Then throw melons under the lid and simmer for 10 minutes. Add ripe tomatoes to the products and simmer for another 15 minutes. Then you need to throw all the listed seasonings and wait 7 minutes.

Immediately move the finished salad into sterile containers and hide. For a longer shelf life of the product, it is recommended to pre-pasteurize filled containers.

Appetizer with eggplant

Snacks that are prepared with the addition of eggplant always look extremely appetizing, and the taste exceeds expectations. The main product has a sweet sugary aftertaste, and eggplants dilute the workpiece with spicy bitterness.

What needs to be prepared:

2 kilograms of eggplant;
2 kilograms of pumpkin pulp;
6 large tomatoes;
8 garlic cloves;
4 bell peppers;
3 large spoons of salt;
half a glass of vinegar.

How preservation is prepared: first, dressing is made. Chop the tomatoes in a blender and add the grated garlic. Then throw the mixture into a saucepan, add refined sugar, oil and salt. Light a small fire. At this time, you should prepare the main product, peppers and eggplants: rinse and chop. Throw the rest of the vegetables into the tomato mixture and wait 50 minutes. Pour in the vinegar and heat for a couple of minutes. Pack into containers.

Jam with lemons for children

Canning garden crops with the addition of citrus fruits is the best option for preparing the most healthy product. Children will especially like this preparation. Moreover, this dish will be filled with a vitamin reserve, which is extremely useful during the winter.

What you need to take for the recipe:

one large golden fruit;
800 grams of refined sugar;
one lemon;
dessert spoon of cinnamon.

Scheme of cooking: remove the lemon zest, remove the seeds and cut into thin slices. Prepare vegetables in the same way. Place the main components in a deep bowl and sprinkle with the indicated amount of refined sugar. Wait 10 hours until the components release the juice. Boil the sweet mixture, wait 5 minutes. Leave the workpiece for another 6 hours, and boil the mixture again. After half an hour of cooking, hide the workpiece in jars.

Canned pumpkin with orange

An unusual, but extremely interesting combination of products helps to create a real culinary delicacy. It will not be superfluous to add various spices, which will only enhance the aroma and aftertaste of preservation. The amount of sugar depends on personal preference. How to cook the dish: prepare and clean the main products.

Cut the citrus and melon product into equal cubes or slices. Fill sterile containers in layers, alternating each component. Each tier must be sprinkled with refined sugar. Then the containers should be filled with boiling water and wait for the sterilization time. After close and hide.

Apple-pumpkin puree

For this method of preparation, the use of apples with a sour taste is better. All components must be in equal quantities. In this case, apple juice with sourness acts as a natural preservative. For thicker consistency, you can add a bag of pectin. Rafinade can be replaced with fructose, if necessary.

How to make the original puree: clean the main components by removing the skin and seed boxes. Then all the components are cut into cubes or small slices. Place in a blender and prepare a homogeneous mass. You can also make mashed potatoes in a similar way with a meat grinder. Add refined sugar to the mixture and warm the food for 20 minutes. Do not forget to stir the mixture with a wooden appliance. Preserve and hide the workpiece. Storage is possible all year round.

Pumpkin - "Estonian pineapple"

Behind the original and peculiar name of the recipe lies an elementary way of marinating delicious gourds. As a result, appetizing and fragrant cubes come out, which are very similar to canned pineapple.

What is required for cooking:

2 large pumpkins with soft content;
2 cups of refined sugar;
liter of filtered water;
a third of a glass of vinegar;
2 large spoons of salt;
spices.

Manufacturing Instructions: To begin with, a brine is made to preserve the product. In a deep bowl, it is necessary to mix the indicated amount of liquid with refined sugar and salt, and then boil this mixture. Throw the prepared pumpkin slices into the brine and boil for 15 minutes. Leave in a cool place to completely absorb the marinade juice. Boil the fruits again, throw spices and spices. When finished, pour in the specified amount of vinegar and mix thoroughly. Everything is ready to be transferred to sterile containers.

in Korean

To prepare such a delicacy, it does not take too much time and effort. The recipe is extremely simple, so the culinary process will bring only one pleasure. The treat will become the main dish in the family and will delight lovers of savory spicy snacks.

It looks like a Korean carrot.

Ingredients for harvesting:

one medium garden fruit;
2 large spoons of table vinegar;
2 large spoons of oil;
1 dessert spoon of salt;
2 large spoons of refined sugar;
a bag of ready-made Korean salad dressing;
ground coriander.

What you need to do: the melon product will need to be crushed with a grater and transferred to a glass dish. Add all the necessary seasonings and spices to the grated vegetable. Pour in refined oil and table vinegar. After everything is thoroughly mixed. Cover the dishes and leave for a couple of hours. Fill sterile containers with Korean preparation and pour over the separated juice. Such preservation can be stored at room temperature, but the containers must first be pasteurized.

How to save blanks

How and where exactly to store the workpiece directly depends on the method of canning. Pickled pumpkin, which was closed without preliminary heat treatment, must be stored in a cold place: basement, refrigerator or cellar.

Containers that have been sterilized can stand for a long time at room temperature in an ordinary kitchen cabinet. Dried or dried product should be in a ventilated place.