Recipe for pickled pumpkin for the winter. Pickled pumpkin Estonian pineapple for the winter - recipe without sterilization

An excellent snack for winter feast– pickled pumpkin. Its taste is somewhat reminiscent of pickled carrots or, in Ukraine, such cabbage is called “pelyustki”. At the same time, its taste is very special. In general, you need to try it.

I make pickled pumpkin in 1 liter food grade buckets. It's convenient and practical. Firstly, after the first opening, the pumpkin does not last long in the refrigerator (about 3 weeks), and in a closed bucket it lasts for several months. Secondly, small buckets do not take up much space in the refrigerator.

Please note that specified proportions ingredients must be adjusted to suit your taste. Some people like sourness and a fire in their mouth, others like a softer taste.

If you want the pickled pumpkin to be sharper and spicier, add more garlic. I don’t recommend adding red hot pepper, it will ruin the taste of the pumpkin.

Cooking steps:

1) Peel the pumpkin, remove the peel. Cut into thin long strips. It is convenient to use a French fry grater for this.

3) I pickle vegetables in food buckets. This is very convenient and saves space in the refrigerator. Fill the bucket 2/3 full with prepared pumpkin. Onions are laid out on top.

4) Do not stir. Sprinkle generously over onion Provencal herbs, ground curry and chopped garlic.

Ingredients:

Pumpkin (500 g), onions (2 pcs.), garlic (2-3 cloves), Provençal herbs (2 teaspoons), ground curry (1 heaped teaspoon).

Marinade: water (1.5 l), allspice (10 pcs.), cloves (3-4 pcs.), black peppercorns (about 10-15 pcs.).

Vegetables

Description

A good pumpkin harvest is a real joy for a gardener. But sometimes you have to rack your brains, figuring out how to preserve it in a varied, simple and tasty way for the winter. Among the many preparations for the winter, there is an excellent option - pickled pumpkin. It can be used all winter as a side dish for meat, an ingredient for salads or soup dressing. In this part of the site you will learn how to pickle pumpkin for the winter, you will find simple recipes With step by step description and photos that will help you easily and quickly make something very tasty and original. Be sure to try making marinated pumpkin at home and the dish will be all year round give not only original sweet and sour taste with the aroma of spices, but also great amount useful vitamins.

Such home preparation from ripe orange pumpkin pulp in aromatic filling apple juice with spicy ginger or cardamom, it turns out fragrant and rich in vitamins. And preparing pumpkin in apple juice is very simple.

Winter preparations from pumpkin

How to prepare pickled pumpkin, which is called Estonian pineapple, for the winter? Look step by step recipe With detailed photos and video.

25 min

150 kcal

5/5 (2)

Tender and fragrant pumpkin marinated with gourmet syrup has become a favorite for me on my list of winter recipes. Now I cook it as a side dish for meat or fish. Besides, she's beautiful and how independent dish and will not require too much of the owner’s time. Try this too wonderful dish!

Today I decided to tell you about all the intricacies of preparing pickled pumpkin, which is also called Estonian pineapple, so that you can please your guests and family with a new interesting dish.

Pickled pumpkin is national dish in Estonia and served cut into pieces, but there is also a recipe for quick and delicious salad Korean style with grated pumpkin. We will definitely stop there too.

Pickled pumpkin Estonian style

Preparation time: 10 hours.

Kitchen appliances: take the pan with non-stick coating, 2-3 deep bowls with a volume of 200-800 ml, a towel (cotton or linen), a frying pan, a whisk, a small piece of gauze, teaspoons and tablespoons, a metal grater, a cutting board (preferably wooden), measuring utensils, a sharp knife, a blender with ability to change speeds.

You will need

Vinegar for pickled pumpkin should be no more than 30%, so if you don’t have the right one, dilute it regular vinegar water in a ratio of 1 tablespoon water to 1 tablespoon vinegar.

The pumpkin is ready! You can sprinkle the finished product powdered sugar, however, I prefer its natural, sour taste. For storage, use a saucepan with a lid so as not to spoil the delicious aroma of the marinade.

Video of preparing pickled pumpkin in Estonian style

In the video you can see the complete process step-by-step preparation delicious pickled pumpkin:

But that's not all, as we have to prepare another wonderful pumpkin dish.

Salad with pickled pumpkin

Cooking time: 25 minutes.
Number of persons: 8-10.
Calories: 200 kcal.

You will need

• 500 g fresh pumpkin;
• 20 g seasoning for Korean carrots;
• 1 small onion;
• 25 ml honey;

• 50 ml vinegar;
• 2 cloves of garlic;
• 50 ml sunflower oil;
• 2 g salt.

Decoration

• 50 g of greens (parsley or dill).

Korean carrot seasoning is an important ingredient in this dish, so be sure to keep it fresh expired suitability. A bad dressing can make your salad completely inedible, so don't take unnecessary risks.

Cooking sequence

That's all! Now you know everything about how to pickle pumpkin at home and make it excellent dishes. After steeping, place your salad in beautiful dish like a salad bowl and garnish with fresh parsley and dill.

Try not to store the salad for too long, as it quickly loses its taste properties and becomes lethargic.

Pumpkin prepared according to this recipe is something special. In addition to the fact that the twists will be stored even without sterilization, the vegetable they contain is unusual, with a pleasant sweet and sour taste.

Required Products:

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

Preparation progress:

1. The pumpkin is cleaned and all seeds are removed, the pulp is cut into pieces.
2. When crushed, place it in boiling water and blanch for 6 minutes.
3. Then the water is drained, and the heated pieces are placed in jars.
4. Spices are also placed there.
5. Water in a saucepan is mixed with sugar and salt, boiled and finally vinegar is added.
6. Hot marinade pour into jars, seal and turn over, be sure to wrap.

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

Pickled pumpkin (video)

Estonian pineapple or pickled pumpkin

Pickled pumpkin tastes a bit like 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:

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

Pickled pumpkin in pineapple juice

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:

1. The vegetable is peeled and cut into small pieces.
2. Pour into the pan Pineapple juice and after boiling, add chopped vegetables.
3. Cook for only 7 minutes.
4. Hot billet put in jars and fill with marinade, seal.

Spiced pumpkin for the winter

Incredible, but canned pumpkin, depending on how the marinade was prepared, it can be salty, hot, even spicy. Amazing vegetable absorbs all 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:

1. Celery and pumpkin are peeled and cut into small pieces.
2. Apples are cut into halves.
3. Bell pepper cut into strips, after removing the seeds.
4. Banks are filled halfway with pieces orange vegetables, spices are placed on top.
5. Add chopped garlic and hot pepper.
6. The container is filled to the top with a mixture of apples, celery and pumpkin.
7. Pour water into the pan, add salt and sugar, and boil.
8. Fill all jars with the resulting brine and leave for 30 minutes.
9. Then the liquid is poured back into the pan, vinegar is added, and it is boiled.
10. The jars are filled with marinade and quickly sealed.
11. 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. Spicy note transforms him, makes him 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:

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

After cooling, the jars are transferred to the cellar.

How to pickle pumpkin for the winter

Pumpkin can not only be pickled or made into caviar; pickling this aromatic and healthy vegetable. Pumpkin prepared in this way is great snack, which will also suit meat dishes, and for fish, and for 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:

1. Fragrant vegetable wash and peel, cut into small pieces, place in boiling water and blanch in it for exactly 6 minutes.
2. After this, the prepared pieces are placed in a bowl.
3. Water is mixed with willow and pepper, heated a little and cooled.
4. Pour the prepared brine over the vegetables in a bowl.
5. After this, they are pressed under pressure and left for 3 days.

Finished product placed in a suitable container and placed in a cellar or refrigerator for further storage.

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.