How To Pickle Pumpkin For The Winter (simple Recipes)

One of the most beautiful, tasty and healthy autumn vegetables is, of course, pumpkin. It fits perfectly into many recipes, combined with root vegetables, fruits and meat.

One of the most beautiful, tasty and healthy autumn vegetables is, of course, pumpkin. It fits perfectly into many recipes, combined with root vegetables, fruits and meat. You can make soups and desserts from pumpkin, but if you want to save a vegetable, you can just pickle it. Among hundreds of recipes, we have selected 5 of the most simple.

Pumpkin marinated with vinegar and cinnamon

 

2 kg of pumpkin, 1 liter of water, 2 cinnamon sticks, 65 g of sugar, 70 ml of vinegar, 7-8 peas of allspice, 15 g of ginger (seasoning), 10 g of cloves in buds.

Dissolve sugar in water, add vinegar. Peel the pumpkin, remove the seeds, cut into medium-sized cubes, put in a deep saucepan. Pour the vegetable with the previously prepared solution, cover and refrigerate for 8-10 hours.

After this time, all the spices should be tied into a clean gauze bag, lowered into a container and put on a small fire. After 7-8 minutes, remove from the stove without removing the spices, cover with a lid and leave (you do not need to send it to the refrigerator again).

After half an hour, the pickled pumpkin will be ready, it can be consumed immediately, or, placed in sterile jars, stored in a cool, dry, dark place.

This pickled pumpkin goes well with baked fatty meats and poultry dishes.

Pumpkin marinated with chilli

 

1 kg of pumpkin, 0.5 l of water, 60 g of sugar, 2 chili peppers, 60 g of salt, 60 ml of vinegar, 100 ml of vegetable oil, 10 allspice peas, 50 g of parsley.

Pour vegetable oil and vinegar into the water, add sugar, salt, peas and half the greens. Put on the stove, bring to a boil and keep on fire for 7-8 minutes.

Peel the pumpkin, remove the seeds and cut into slices or cubes, and the chili pepper into circles. Put them in sterilized jars, add the remaining greens and pour hot brine. Close the lids and wrap with a thick cloth.

Spicy pumpkin is good as an independent dish and will go well with lean cereals, vegan cutlets, chicken meat.

Pumpkin marinated with honey and mint

 

1 kg of pumpkin, 2 liters of water, 200 g of liquid honey, 2 cinnamon sticks, 3 g of star anise, 40 ml of vinegar, 10-15 g of fresh mint.

Pour honey into the water, add cinnamon, mint and star anise. Cook on fire for about 5 minutes.

Peel the pumpkin, remove the seeds, cut into cubes, send to the pan for the sweet marinade. Boil for 10 minutes, but you need to make sure that the vegetable does not start to fall apart and retains a dense structure. Then take out the pumpkin with a small sieve or slotted spoon, arrange it in sterilized jars, pour vinegar into the marinade and keep on fire for no more than 3 minutes. Then pour the liquid into the vegetable, roll up the containers and put in heat.

Such a mint-honey pumpkin will be good for baking with meat, but you need to put it in with the rest of the ingredients when they are almost ready.

Pumpkin marinated with horseradish

 

1 kg of pumpkin, 1 liter of water, 10 g of horseradish, 2 hot red peppers, 40 g of salt, 40 ml of vinegar, 5 g of dried celery, 10 g of dill.

Boil water. Peel the pumpkin, remove the seeds, cut into cubes and dip in boiling water for 5 minutes, then remove and arrange in sterilized jars. There also put horseradish, dill, hot pepper.

Do not remove boiling water from the fire, add salt, vinegar and celery to it. Boil for about 10 minutes, and then pour into jars with pumpkin. Roll up, turn upside down, cover with a warm thick cloth for a day, then place in a cool place.

Pumpkin will have a sharp taste, suitable for salads with sauerkraut, cutlets on cereals, bean porridge.

Pumpkin marinated with apple juice

 

1 kg of pumpkin, 0.5 l of apple juice, 250 ml of vinegar, 5 peas of allspice, 10 g of hot red pepper, 5 g of mustard seeds, 50 g of salt, 40 g of sugar, 20 g of cinnamon.

Pour salt, sugar and vinegar into apple juice. Put the mixture on fire.

Cut the peel from the pumpkin, select the seeds, cut into slices no more than 2 cm wide. When the juice boils, dip the pieces of pumpkin into it, and after 5 minutes choose.

Pasteurize the jars, pour a pinch of cinnamon on the bottom, put the pumpkin on top.

Add allspice and hot peppers, mustard seeds to the marinade, let it boil for another 5 minutes. Then pour into jars with vegetables, roll them up, cover with a thick cloth and keep in this position for a day. Then move to a cool dark place. The pumpkin will be finally marinated only after a month.

Pumpkin marinated with apple juice goes well with any meat dishes and winter salads of boiled vegetables.