Pumpkin pickling recipe. Quick pickled pumpkin recipe

Pumpkin preparations come in different varieties: spicy, salty and sweet. It works well simply with allspice and cloves. And if you add quince ( Japanese quince), the dish will acquire a pronounced pineapple aroma. You can change the taste by experimenting with spices; it turns out interesting with citrus zest. The delicacy can be served with any meat dishes, add to salads and baked goods. This is really very unusual and tasty, so the recipes are in the studio!

What types of pumpkin are suitable for canning?

Special dessert varieties, the so-called Muscat varieties, are suitable - especially “Muscat de Provence” and “Augustina”, sweetish, very aromatic, with bright orange pulp and thin skin. When you buy a pumpkin at the market, ask to cut it and give it a little to taste; it should be sweet and have a dense texture. It is very important that the pumpkin is ripe, otherwise the taste of the preparation will be inconspicuous.

Sweet pickled pumpkin without sterilization

Ingredients

peeled pumpkin – 1 kg
water – 500 ml
30% vinegar – 3 tbsp. l.
cloves – 4 pcs.
pepper sweet pea- 3 pcs.
black peppercorns – 3 pcs.
sugar – 200-250 g
fresh ginger – 2 cm
nutmeg grated – 2 chips.
anise and cinnamon - optional

Total cooking time: 8 hours
Cooking time: 10 minutes
Yield: 1 liter and 300 ml

How to cook

According to this recipe, pickled pumpkin can be eaten immediately or stored for the winter. I peeled the pumpkin, removed the seeds, and cut the pulp into 2x2 centimeter cubes.

In the warm boiled water dissolved the sugar and vinegar essence. The resulting sweet and sour marinade poured pumpkin cubes. Left it overnight cool place so that the orange pulp is thoroughly saturated with this syrup. You can keep it in the marinade longer, up to 1 day.

The next day I prepared all the spices according to the list: anise, a cinnamon stick, a few peas of black and allspice, cloves and a piece fresh ginger. I put them in a gauze bag and put them in a saucepan with the pumpkin. I grated nutmeg right there - it’s better, of course, if it’s whole, but ground will also work. I will say right away that star anise and cinnamon are quite strong spices; they will completely transfer their taste to the pumpkin. If you don’t want them to be felt, then don’t add them, put twice as much cloves and allspice, then the taste will be close to pineapple (especially if you pour in a lot of vinegar). Also, if you wish, you can, for example, add a little orange/lemon zest or vanilla sugar. In short, you can endlessly experiment with spices or reduce the list to a minimum.

Placed on the fire, brought to a boil and simmered low heat 5-7 minutes, always covered. Vinegar plays a big role in this recipe, since it is the acid that prevents the pumpkin from boiling, it remains dense and does not disintegrate into fibers. I removed the boiled pumpkin from the heat and left it covered for 30 minutes to evaporate. During this time, the pieces will become transparent, but will remain crispy.

If you plan to serve immediately, then the cooking ends there; after half an hour, just remove the bag and put it in the refrigerator to marinate, on the second day you can take a sample. To prepare for the winter, after 30 minutes the pickled pumpkin should be placed in sterilized jars (without syrup for now). It is most convenient to spread with a slotted spoon, scalded with boiling water.

The marinade remaining in the saucepan (be sure to remove the spices, especially cinnamon and star anise, otherwise they will completely kill the taste) should be brought to a boil again, and then pour the pickled pumpkin into the jars up to the very neck. Try the syrup, it should be on the verge of sweet and sour, if necessary, add a little sugar and vinegar, they will be completely absorbed into the pumpkin pieces during long marinating. For canning, I added another 0.5 tsp to the syrup. vinegar essence and 2 tablespoons of sugar, boiled, poured into jars, sealed with sterilized lids. She turned the canned food upside down, wrapped it tightly in a blanket and left it until it cooled completely.

You can eat this pumpkin the next day. By density and translucent appearance it resembles a pineapple. If you added cinnamon and star anise, then you will notice a greater similarity with melon (or apricot), but with a denser and firmer consistency.

When you cook for the first time, make a little test, put it in the refrigerator, and adjust the next day. If you wish, you can replace certain spices, add more vinegar or reduce the amount of sugar. I like sweet and sour pickled pumpkin, so I don’t skimp on the sugar and vinegar. Jars should be stored in a cellar or other cool place. Bon appetit!

Sweet pumpkin preparations for the winter

Canned pumpkin with orange

The recipe will appeal to those who love citrus fruits and prefer winter preparations no vinegar. The result will be pumpkin in syrup, sweet, with a pronounced aroma of orange and anise (star anise).

Ingredients:

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

How to cook

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

Pickled pumpkin in pineapple juice

Pumpkin tastes like pineapple, because it is preserved in the juice from this exotic fruit. You will need a regular store-bought juice from tetra-pack, it will play the role of both sugar and preservative for winter preparation.

Ingredients:

pumpkin pulp – 700 g
Pineapple juice– 500 ml

How to cook

Pour pineapple juice into a saucepan and bring to a boil.
Remove the seeds and peel from the pumpkin. Cut the pulp into 2x2 cm cubes.
Pour the chopped vegetables into the boiling juice and boil for 5-7 minutes.
Place the pieces in sterilized jars and fill with sweet marinade.
Seal, turn upside down, wrap in a blanket. After cooling, you can transfer it to the cellar for storage.

Pumpkin marinated with honey

The preparation turns out to be fragrant and rich in vitamins, spicy, with the aroma of honey, sweet and sour. To balance the flavor, use floral or linden honey(you can use various herbs), but not buckwheat.

Ingredients:

pumpkin – 1 kg
water – 1 l
honey – 150 g
apple cider vinegar – 150 ml
cloves – 2 pcs.
black pepper – 4 pcs.

How to cook

Cut the peeled pumpkin into cubes with a 2 cm edge.
Arrange the vegetables along with the spices clean banks 0.5 liter capacity, fill tightly, but not to the neck, but up to the hangers.
Dilute honey in spring or purified water, pour in vinegar. Bring to boiling point.
Fill the contents of the jars with boiling marinade to the very top.
Sterilize for 15-20 minutes, seal with caps, and wrap until cool.

Have you tried pickled pumpkin? This dish is not so popular here, but in Estonia every self-respecting cook is obliged to prepare pickled pumpkin for the winter and as a snack for alcohol. The dish turns out to be hot-spicy, sweet and incredibly juicy. Pickled pumpkin can be used as independent dish and as a filling, for example to create pies.

By the way, the taste of pickled pumpkin resembles the taste canned pineapples, pumpkin pieces can be added to smoothies or drinks.

Ingredients

300 g pumpkin
1 clove of garlic
1 cinnamon stick
2 tbsp. l. granulated sugar
0.5 tsp. salt
2 pcs. dried cloves
2 star anise
2 allspice peas
1 hot peppers

For marinating:

0.5 tsp. dill seeds
3 pinches of ground black pepper
salt and sugar to taste
1 tsp. 9% vinegar

How to pickle pumpkin

1. Peel a piece of pumpkin and rinse in water. Let's cut it into portion cubes. If you have it in stock whole pumpkin, then first clean it of seeds and rinse it. Place the pumpkin slices in a saucepan or saucepan.

2. Let's pour hot water, add the prepared herbs, seasonings and spices, as well as hot pepper. Peel the garlic clove and pass it through a press into the water. Simmer the sliced pumpkin for 5-7 minutes until it becomes just slightly soft.

3. Salt all the water and place the pumpkin pieces in a deep container.

4. Mix dill seeds, black, in another container ground pepper and salt and sugar to taste. Pour in 9% vinegar and mix again.

5. Pour the prepared dressing onto the pieces of hot pumpkin and carefully mix so that the dressing completely covers them. Leave until completely cool. As they cool, the pumpkin pieces will absorb the marinade, becoming spicy in taste. If you plan to store pickled pumpkin in the refrigerator, then it is best to create a marinade from spices and pour it over it, and when sealing the pumpkin for the winter, pour boiling marinade over the hot sliced vegetable and sterilize the jars for 15 minutes, then roll up their lids using a key for conservation.

Note to the hostess

1. Most often, pumpkins are sold in such a gigantic size that it makes no sense to buy them for a small family, even if it involves canning. Then you can take a slice of the desired size, although it is believed that purchasing melons in sliced form is worse than buying them whole. If the fruit sector is neatly and tightly wrapped in film, thoroughly cleared of seeds but not peeled, has a uniform color, and its flesh has retained its elasticity, then the purchase is safe.

2. After marinating, pumpkin cubes remain dense and when cut do not turn into a kind of puree, which means they can be chopped very finely and beautifully with a sharp knife and placed in a salad. Thanks to this spicy, sweetish-hot and fragrant component, the taste of a trivial vinaigrette will be transformed: it will become original, and also multi-colored. The combination of rich red and sunny yellow shades evokes positive associations, and along with it, appetite.

3. Before immersing in liquid, a cinnamon stick can be broken or crumbled, but you should not grind it so that the brown powder that sticks to other products during the boiling process does not later cloud the marinade. The filling should be transparent, because it will be absorbed into the pumpkin, and it is important that it does not darken.

Culinary Etude 08.11.2018

Dear readers, today we continue our conversation about the queen of autumn - pumpkin. It is so beautiful that you definitely want to cook something from it. Ate to your liking original marinades With unusual taste, then our program today will certainly interest you. After all, pickled pumpkin shines in the main role these days.

When I first heard that pumpkin could be pickled, I was skeptical. But, having tried it once at a party, I changed my mind. Yes, unusual, but tasty and original.

Recipes for pickled pumpkin for the winter were brought to us today by Irina Rybchanskaya, the presenter of the column. Let's listen to Irina.

Greetings, dear readers of Irina Zaitseva’s blog! I love preparing all kinds of delicious sweet and sour marinades. Some of them are good with cheeses, others with meat and poultry. I brought you a few, in my opinion, interesting recipes pickled pumpkin. Try to implement them.

Hurry up to prepare this original blank. And the recipe for making it is something!

Ingredients for liter jar

Half a kilo of pumpkin (peeled);
300 ml pineapple juice;
200 ml of any fruit vinegar (I used apple cider vinegar);
120 g sugar;
20 g salt;
one tablespoon white mustard seeds (optional)

How to marinate

Remove the middle of the washed pumpkin.
Cut it into smaller pieces, cut off the skin. It is very problematic to remove the skin from a whole pumpkin, especially a large one. It’s much easier to cut off smaller pieces, tested!
Grind the peeled pieces into arbitrary pieces or cubes.
Mix pineapple juice with fruit vinegar, sugar, salt, mustard seeds(if you use them).
Boil over low heat for five minutes.
Dip pumpkin pieces into the resulting marinade.
Cook for ten to twelve minutes.
Sterilize the jars, place the boiling mass in them, screw them on or seal them hermetically.
Turn over and cover with something warm. Transfer the cooled jars to a cool pantry for the winter.

My comments

You can try pumpkin marinated like pineapple no earlier than three to four weeks later. Or better yet, in a month or a month and a half.
The preparation is more sweet than salty. If you don’t like sweet marinades, then try a small jar to check whether you like the resulting product or not.

Pickled pumpkin with honey for the winter

I wanted to find for you, dear readers, some unusual video recipe. Pickled pumpkin with honey is just what you need!

Pickled pumpkin Estonian pineapple for the winter - recipe without sterilization

Estonian-style pickled pumpkin is traditionally served at Christmas with fried and baked meat dishes and blood sausage.

I'm not an expert on Estonian cuisine. I got the recipe from my mother’s aunt, who lived in Tallinn all her life. There you are Estonian pineapple in my interpretation.

Ingredients

A kilo of pumpkin (pulp);
two liters of water;
one teaspoon of salt;
50 - 100 g sugar;
50 ml vinegar (9%);
5 clove buds;
5 peas of allspice;
small cinnamon stick;
a small pinch of ground dry ginger and nutmeg;
tablespoon white mustard (optional).

How to marinate

Wash and peel the pumpkin.

Remove rotten interior. Cut as desired in small pieces or cubes.

Dissolve salt in one liter of water. Place pumpkin pieces into the solution. Let them swim and take salt baths for about a day in a cool place.

After a day, drain salt water through a colander.

Boil the remaining liter of water, add sugar and all the spices, cook over low heat for five minutes, pour in the vinegar, and immerse the pumpkin cubes in the marinade. Cook for five to seven minutes.

Distribute the slices among the jars and pour boiling marinade over them.

Tighten or roll up the jars with a special can opener.

Turn over, wrap, cool under warm clothes - everything as usual. Since we make canned food without sterilization, this technological technique is necessary. The so-called “self-sterilization” will take place in the warmth.

In the photo there is an Estonian pineapple in a small souvenir jar. This packaging is convenient for “delicious” gifts for family and friends.

The recipe does not claim to be authentic. Once upon a time, many years ago, our St. Petersburg institute friend, Finn Gera Sirkunnen, fermented and pickled pumpkin this way.

I don’t know if they pickle pumpkin this way in Finland itself, but the recipe has stuck with us under that name. Real Finns - correct me if anything.

Ingredients

1750 g pumpkin (net);
350 g bell pepper;
half a kilo of red tomatoes;
300 g onions;
head of garlic;
half a kilo of sour apples;
half a kilo of strong pears;
two tablespoons of ready-made mustard (not too spicy);
four to five peas of allspice;
three bay leaves;
a couple of pieces of horseradish root;
70 g salt;
500 ml of serum;
40 ml of vinegar (9%) in each liter jar.

How to marinate

Peel the washed pumpkin (do not throw away the skin), remove the inside, cut into arbitrary slices, pieces, cubes.
Remove the center of a clean pepper and cut into strips (do not throw away the centers).
Cut the tomatoes into quarters.
Lightly crush the peeled garlic with a knife laid flat.
Cut the peeled onion lengthwise into four parts.
Soak the horseradish roots for half an hour, rinse with a brush, and peel.
Cut out the seed nest from apples and pears and chop coarsely.
Place vegetables, onions, garlic, fruits very tightly in layers in a spacious container. The layers should be salted and sprinkled with spices. Place pieces of horseradish somewhere in the middle.
After all the prepared raw materials have been laid, compact the mass again with your hands.
Boil a decoction from 500 ml of pumpkin peel, pepper centers, apples and pears (not wormy ones) for 30 minutes.
Once ready, the broth should be strained through a sieve, cooled to 25 - 30°C, and mixed with the whey remaining from cooking. Pour the resulting liquid over the raw materials in the container.
Fermentation will occur within a week.
After the required time has elapsed, separate the brine and spread the mixture over sterile jars, pour 40 ml of vinegar into each liter jar, pour in boiling brine, roll up, turn over, wrap. For the winter, put the pickled pumpkin in a cold place.

Instant Korean marinated pumpkin

Korean-style carrots, like carrots, won’t surprise anyone for a long time. For a similar salad instant cooking Pumpkin is also quite suitable. The snack from it turns out to be just as spicy, tasty and bright orange.

Ingredients

A kilo of pumpkin (peeled);
two onions;
two - three cloves of garlic;
five tablespoons of good vegetable oil;
two tablespoons of vinegar (9%);
4 - 5 teaspoons seasoning for Korean carrots(preferably without monosodium glutamate);
sugar and salt to taste.

How to marinate

Wash and clean the pumpkin. It is very convenient to remove fairly tough peels with a potato peeling knife.
Select the innards and seeds that we don’t need.
Turn the pumpkin pulp into thin noodles using any suitable tool for Korean carrots(graters, food processor attachments). It is quite possible to grate the pulp on a regular coarse grater.
Finely chop the onions without peeling, fry on vegetable oil until a beautiful color and a pleasant aroma appear.
Finely chop or chop the garlic in any way convenient for you.
In a spacious bowl, mix the pumpkin mixture with seasoning, onion, garlic, sugar, salt, and vinegar.
Send the salad to marinate in a cool place for about four hours.
After the required time has elapsed delicious snack you can taste it. Look at the photo how cute the Korean pickled pumpkin looks.

My comments

Sugar can be replaced with honey, Jerusalem artichoke syrup or any other natural substitute Sahara.
I am a categorical opponent of the flavor enhancer represented by monosodium glutamate. You can write a short treatise on its harmfulness. But that is another story.
In the absence of a special seasoning, you can use your favorite spices - coriander, curry, fenugreek, black pepper and hot red pepper, paprika.

Christmas pickled pumpkin with ginger and onion - recipe

The New Year and Christmas holidays are just around the corner. And don’t let the warm weather fool us - it’s still late fall. Why not serve pickled pumpkin among the twelve Lenten Christmas dishes? A friend from the Poltava region gladly provided me with the recipe for its preparation.

Ingredients

Kilo of pumpkin (net);
200 g bell pepper;
400 g onions;
6 - 10 cloves of garlic;
a large bunch of dill;
two teaspoons of dry ground ginger;
a teaspoon of black, allspice, hot red pepper;
twice on the tip of a curry knife;
a couple of bay leaves;
600 ml water;
150 ml vegetable oil;
6 - 8 tablespoons sugar;
3 tablespoons salt;
140 ml apple cider vinegar.

How to marinate at home