Pumpkin recipes: delicious preparations of a healthy vegetable for the winter. What can be done from a pumpkin for the winter, how to keep the fruit until the new harvest

Calories: Not specified
Cooking time: 50 min

From a pumpkin for the winter, you can close not only, or, but also unsweetened preservation, for example, salads.
Salad with pumpkin for the winter, the recipe of which we have prepared for you today, is very tasty and does not require sterilization. All you need to do is peel and cut the vegetables, put them in a roasting pan, simmer until tender, add high-quality wine vinegar and put the finished dish in a sterile container. You can store such blanks in a cool basement or cellar.
The salad turns out incredibly tasty if you cook it with sweet pumpkin and fleshy red pepper.
It will take 50 minutes to prepare, from the ingredients indicated in the recipe you will get 3 cans of 0.5 liters each.

Ingredients:

- pumpkin - 2 kg;
- Bulgarian pepper - 500 g;
- carrots - 500 g;
- tomatoes - 500 g;
- onions - 150 g;
- garlic - 1 head;
- chili pepper - 1 pc.;
- olive oil - 200 g;
- wine vinegar - 40 ml;
- granulated sugar - 60 g;
- salt - 15 g.

Recipe with photo step by step:

We start as always with onions and garlic. Onion cut into thin half rings. We clean the head of garlic, cut the cloves into slices.

Put the tomatoes in boiling water for a minute, then cool in a saucepan with cold water, remove the skin, cut into large slices.

Scrape the carrots, cut into thin circles or small cubes.

We clean the fleshy red bell pepper from seeds, cut coarsely. Cut a small pod of green chili into rings. If you want to make a sweet salad for children, then you should not add chili.

We cut the peel from the pumpkin, scrape out the seeds with a spoon, cut the flesh into large cubes.

Throw onion and garlic into a deep brazier. Next, add tomatoes, sweet peppers, carrots, chili and pumpkin. Pour sugar and salt. Then pour in extra virgin olive oil.

We close the brazier tightly, cook over moderate heat for 40 minutes, sometimes gently mix. 2 minutes before readiness, pour wine vinegar, instead of wine vinegar, you can use apple or regular 6% vinegar.

We sterilize jars over steam. We pack the salad in hot jars, immediately close it tightly and wrap it with a warm blanket. Leave at room temperature for 10 hours. Then we transfer the cooled blanks to a cool cellar for storage.

Storage temperature from +2 to + 8 degrees Celsius.
Try more tasty and interesting

Pumpkin is a unique and super healthy vegetable. However, for some reason, few people make blanks from it. And if individual housewives let him spin, they very rarely remember pumpkin salad. The most commonly used recipe for the winter is jam, marmalade or candied fruits. Sometimes the pumpkin is still frozen, but that's where the fantasy ends. Meanwhile, the combination of this vegetable with a variety of others gives amazing pumpkin salads that can greatly diversify and decorate the table both on holidays and on holidays. Their unusual taste will surely please each of your family members.

Just a pumpkin

The first salad from which we offer for the winter can successfully serve as an independent snack, or can be supplemented with other components available in the cold, for example, canned peas, beans, corn. The main product is peeled, seeds and fibers are cut out of it, with which they are attached. Only dense pulp should remain. It is cut into small (with an edge of about two centimeters) cubes, sprinkled with coarse salt and left for a day right on the table, not in the refrigerator. The next day, pouring is done: a third of a liter of water is combined with two-thirds of ordinary vinegar, half a glass of sugar and two tablespoons of salt. The dressing is poured into pumpkin cubes, supplemented with two onions (can be cut into quarters or thick rings), a few peas of black and allspice, a teaspoon of grain mustard, a couple of bay leaves and clove buds. Everything is heated together until the bulk ingredients are dissolved and cooled. Then the salad is laid out in jars, poured with cooled dressing and sterilized for an hour in boiling water. After seaming, it can be stored simply in the pantry.

grapefruit winter recipe

A very elegant recipe with the only drawback - the workpiece is stored in the cold. Half a kilo of the prepared main vegetable is cut into small pieces. A marinade is being prepared, for which the zest is removed from the lemon and cut into thin strips. It is mixed with a spoonful of ground fresh ginger, three glasses of sugar (don't worry, it's necessary: you get a sweet-spicy sauce) and a spoonful of table vinegar. Even tastier if you replace it with wine. When the dressing boils, the fire is screwed on and pieces of pumpkin are dipped into it. After five minutes of cooking, the stove turns off, and the vegetable remains in the marinade until the next morning. With the onset of a new day, the pumpkin is boiled for another three minutes and cooled. Grapefruit pulp from two fruits is added to the salad laid out in small jars. Films and bones are removed very carefully. You can close it with ordinary dense plastic lids, you will still keep the salad in the refrigerator. It is ready in three days, it can be stored for 3-4 months.

Salad "Many vegetables"

To prepare it, you will have to work hard, but in winter you will not get tired of praising yourself for your diligence. And your family members will repeatedly say "thank you" too. To prepare a pumpkin salad according to this recipe, a pound of carrots is cut into thin strips, and a third of a kilogram of onion is cut into medium-sized cubes. Roasting is done from vegetables; when they are browned, two kilograms of pumpkin, cut into narrow sticks, and half a kilogram of pepper, chopped into strips, are laid. While everything is stewing, tomato puree is made from a kilo of tomato using a blender. It is poured into the pan when the pumpkin softens a little. Salt and pepper are immediately poured in (as always, to taste), and after twenty minutes - half a glass of sugar, coriander in seeds, two tablespoons of vinegar essence. Another five minutes of heating - and a salad of pumpkin and carrots with other hot vegetables is laid out in sterile jars, twisted, and after cooling it is placed on the shelves.

Bean pumpkin treat

Two kilograms of peeled pumpkin are cut into cubes, a kilogram of asparagus beans - not very long pieces, a pound of sweet pepper - strips. From half a kilogram of a tomato with three heads of garlic, pouring is done (with a meat grinder or blender). It is introduced: one and a half glasses of vegetable oil, a glass of sugar, three tablespoons of salt, half a glass of vinegar and chopped dill with some other herbs. Chopped vegetables are poured with dressing and stewed for about 50 minutes. The hot mass is packed in containers and immediately sealed.

Vitamin twist

Not only useful, but also very possible to make from apples, pumpkins, tomatoes and eggplant, if you take all the ingredients in a kilogram. The blue ones are not freed from the skin, the pumpkin is processed as usual. Both vegetables are cut into bars. Apples, if they are small, - into thin slices with a skin, but without seeds. Dill and parsley are finely chopped (take a glass of greens), a large red pepper is divided into strips, a puree is made from tomatoes and a glass of garlic cloves. It is poured into a wide bowl, supplemented with sunflower oil (two glasses), vinegar - certainly apple (half a glass), a glass of sugar, ground pepper (as much as you like) and five tablespoons of coarse salt. When the filling boils, all the components of the salad are lowered into it and stewed for about an hour. After the workpiece is distributed among the banks, twisted and wrapped. When it cools down, you can put it in the pantry.

Unusual quick salad

It will be possible to try it in 3-4 days, but it is better to postpone this pleasure until the cold weather. A kilogram of pumpkin cubes is placed in a liter of boiling water, where a glass with a slide of sugar and three tablespoons of salt are dissolved. After 10 minutes of boiling, sweet peppers (2-3 pieces), cut into squares, are added to the pumpkin. Almost immediately, finely chopped seven garlic and parsley are poured in, followed by a glass of green peas. You can also use frozen. A stack of vegetable oil and a glass of vinegar are then poured in. In ten minutes, very tasty is ready for packaging. Hot, it is laid out in sterile containers and immediately rolled up. Sterilization is not required, as is cold storage.

Sauerkraut with pumpkin

A very vitamin and dietary dish is a salad. Cabbage and pumpkin are the perfect combination. A big disappointment for those who follow the figure is the off-season break. However, persistent ones may well ferment these vegetables in one container and continue to maintain their figure in good shape even in winter. The basic techniques remain the same as when salting cabbage. Three kilos of cabbage are thinly chopped, the pumpkin pulp (a little more than half a kilo) is rubbed coarsely. You can also add mountain ash (then half a glass of berries drops into boiling water for a couple of minutes). Mix in a bowl: 150 grams of salt, three tablespoons of cumin berries and ground red pepper. Cabbage and pumpkin are packed in layers into an enameled bowl, sprinkled with mountain ash and a mixture of spices. Oppression is laid on top, and the cabbage should let the juice warm for a week. After it is rearranged in a cool place and begins to be used by you.

Even if you are skeptical about this vegetable, try pumpkin salad at least once. A recipe for the winter, embodied on your own, will forever save you from suspicions about her.

An ordinary gardener knows very little about harvesting pumpkins for the winter. Porridge, side dish - that's all the options for the country menu. Some gardeners grow pumpkins of late varieties. Such balls are able to lie until the New Year without loss of marketability. Then seeds begin to sprout inside, and the pumpkin has to be put into compost or fed to animals.

Early varieties and hybrids are sweeter, their flesh is softer and more aromatic. But they are stored for a maximum of 2-3 months. And how you want to pamper your home with a pumpkin vitamin dish in winter! There are a sufficient number of recipes for harvesting giant berries for the future. Among them, the most fastidious summer resident will find the one that suits his taste. The main thing: do not be lazy and spend time processing the crop.

Composition and useful properties of pumpkin

Pumpkin more than once rescued a person in times of famine. She is rich and tasty. The fruit is 2/3 pulp.

Pumpkin contains:

acids (pantothenic, folic);
vitamins (C, PP, K, A, T, E, group B);
manganese, fluorine, zinc;
sulfur, chlorine, iodine, phosphorus;
zinc, iron, sodium, copper;
calcium, magnesium.

Regular consumption of pumpkin normalizes digestion, regulates the water-salt balance of the body. Fruit juice is a mild diuretic. It works without undue stress on the kidneys. Pumpkin has a mild laxative effect. Dishes from it are useful for chronic constipation. In this case, dehydration of the body does not occur. By the amount of proteins and iron, pumpkin is in the lead. It surpasses the eggs of chickens and quails.

The berry is useful for people who monitor their weight: it has very few calories (about 22 kilocalories). Saturation occurs quickly, the body does not store excess fat.

I want to have dishes from the usual inhabitant of the garden on the menu all year round.

Choosing the best variety and preparing a pumpkin

What variety is best for pumpkin blanks? Answer: anyone! It is important to understand what type of canned food the gardener wants to cook. For marmalade, jam or puree, summer varieties with tender and juicy pulp are suitable. They contain a lot of sugars and are easy to digest. The blanks will be fragrant, with a uniform consistency.

Varieties and hybrids with dense, slightly juicy pulp are suitable for drying and drying. From such a pumpkin, wonderful candied fruits are obtained. Such fruits are suitable for compotes and jams: the contents will be whole, not boiled soft.

Fruit preparation

Fully ripened pumpkins with a whole peel are suitable for harvesting for the future. If the skin is damaged by insects or animals, the fruits are not taken for canning. It is important not to injure the fruit at the point of attachment to the vine: if the integrity of the coating is violated, pathogenic bacteria and fungal spores will penetrate into the pulp. This will affect the quality of the blanks.

Before preparing canned pumpkin, you need:

Wash pumpkin with hot water. For heavy soiling, use a brush.
Dry the fruits or wipe dry with a paper towel.
Cut in half and scoop out the seeds with a spoon. They should be washed in cold water, dried and eaten.
With a spoon, clean out the remnants of the seminal chambers: in canned food they are felt like woody fibers.
Using a special knife, remove the peel.
Cut out areas of pulp with an uncharacteristic color.
Cut the pulp into pieces according to the requirements of the recipe.

If it is impossible to process the whole fruit in one canning, it is recommended to pack a part of it in a plastic bag and put it in the refrigerator. So the pumpkin should be stored for 1 day.

Recipes for delicious preparations for the winter

Winter pumpkin preparations diversify the menu in the cold season. They come in handy in posts: dishes quickly saturate and are not modest. Golden juices and jams provide a tired body with a complex of minerals and vitamins.

Pumpkin side dishes are popular in home cooking. Their sweetish taste is in perfect harmony with cereals, chicken and fish.

Gardeners are interested in: what can be cooked soon from pumpkin at home. Full lunch! And prepared semi-finished products in this case will come in handy. The best recipes for processing pumpkin crops will help fill winter cooking with sunlight and healthy vitamins.

Dried

Drying pumpkin for the winter is quite simple. To obtain tasty blanks, you should choose a variety or hybrid with dense, slightly juicy flesh of bright orange or yellow colors. The easiest way is to dry the fruit in the open air.

How to proceed:

cut the prepared pumpkin into pieces 1-1.5 centimeters thick;
put them in one layer on a flat surface (a baking sheet with low sides will do);
cover with a layer of insect gauze on top;
take out to a sunny, ventilated place.

After 2-3 days the product is ready. Pieces should be removed in a canvas bag and stored in a dark, dry place. Qualitatively dried pumpkin retains freshness for up to a year.

It is easy to make a dried billet in an electric dryer or oven. Sequencing:

cut the fruit into pieces 3-4 centimeters in size;
blanch them in salted or sweetened water for 2 minutes;
dry on a paper towel;
Lay in a 3cm layer on a baking sheet or wire rack.

In a gas oven, drying is done with the door half open at minimum heat. The process lasts 4-5 hours. In the electric (new model), select the "Drying" mode and follow the instructions.

Dried

With this method of preparation, pieces of a sunny vegetable are obtained similar to candied fruit. The treat goes well with tea or coffee. Low-calorie sweetness will please gardeners watching the weight. Children especially love these candies.

How to proceed:

cut the pumpkin into slices or slices 3-4 centimeters thick;
put in a glass container and cover with sugar (the amount of the ingredient is determined by the taste of the gardener);
hold first 2-3 hours in warmth, then 12 hours in the refrigerator;
pour the released syrup into a saucepan and bring to a boil;
carefully transfer the pumpkin to a saucepan with syrup;
warm up for 4-5 minutes (but do not boil);
take out the pieces and dry on a sieve;
place in an electric dryer or oven and bring drying to readiness.

A fully cooked dried pumpkin has a crust on the outside, soft on the inside. It should be stored in a glass container with a ground-in lid. Shelf life - up to six months.

Cooking caviar

Pumpkin caviar is a delicious and healthy delicacy. Its sweetish taste will appeal to all households. Pumpkin caviar should be used as an appetizer or side dish for meat dishes.

To prepare the dish you will need:

prepared pumpkin - 2.5 kilograms;
carrot - 0.8 kilograms;
white salad onion - 0.5 kilograms;
little vegetable - 1/2 cup;
tomato paste - 1 cup;
ground pepper - 1/2 teaspoon;
vinegar 9% - 50 milliliters;
salt - 1.5 tablespoons.

Caviar preparation:

First you should boil the pumpkin in water (2 liters of liquid will be required). The vegetable pieces should be soft.
Peel the rest of the vegetable ingredients, chop and fry in vegetable oil until tender. You can fry together or separately. The main condition: the components must not burn!
Put the pumpkin and roast in a bowl and puree with a blender (it is permissible to grind the mixture with a meat grinder).
Put all the spices, tomato paste. Cook on low heat for 40-45 minutes. You need to stir constantly.
Remove from heat and pour in the vinegar. Pack immediately into prepared jars. Caviar is required to be sterilized in any way familiar to the gardener for 20-25 minutes.

Turn the finished canned food on the lids and cool. You can store the delicacy at room temperature. Shelf life is one year.

Classic marinating recipe

Pumpkin contains little acid. When harvesting, it should be borne in mind that there is practically no natural preservative in the product. For the preservation of canned food, it is recommended to add vinegar or its substitutes (red currant juice, barberry infusion).

What products are needed:

sweet pepper - 0.5 kilograms;
burning - 2-3 pieces;
sugar - 1 cup;
salt - 1/4 cup;
vinegar - 1 cup;
purified water - 2 liters;
garlic - 1 head;
cloves and peppercorns - to taste.

How to prepare a snack:

You should start by preparing the filling. Pour purified water into a deep saucepan, add salt, sugar, spices and cook for 5 minutes over low heat.
While the marinade is cooking, you should do the vegetables. Cut the pumpkin into pieces of the desired size. Peel the pepper and chop into strips. Remove the covering scales from the garlic. Gently place all the vegetables in a saucepan with boiling marinade and cook for 30 minutes with slow heating.
Pour vinegar in portions, stir and turn off the heat. Pack contents immediately into clean jars.

The dishes can be closed with plastic lids. But then the pumpkin will be usable for 3 months. Snacks should be stored in the refrigerator.

Pickled with spices without sterilization

The recipe without sterilization involves self-pasteurization. With such a quick preparation, little time is spent on direct production. But the self-pasteurization process lasts up to 2 days: it depends on the volume and number of cans. This canning method allows the gardener to use any spices growing on the beds: onion, garlic, dill, horseradish (root and leaves), blackcurrant and cherry leaves, tarragon.

Marinating occurs according to any chosen recipe. At the end, it is required to package the semi-finished product in sterile containers, cork with lids, turn upside down and carefully wrap. The self-pasteurization process begins. It lasts until the canned food is completely cooled. The finished product is stored at room temperature for up to 1 year.

Salad with bell pepper and pumpkin

This spicy-sweet appetizer is the perfect addition to your winter menu. Adults can use it as a side dish for the main course.

What you need:

1 kilogram of bright yellow pumpkin;
0.5 kilograms of carrots;
1 kilogram of multi-colored (for beauty) sweet pepper;
0.5 kilograms of onions;
0.5 fully ripe tomatoes;
100 milliliters of vinegar;
1/2 cup sugar;
1/4 cup salt;
for frying: refined vegetable oil;
1/2 teaspoon ground pepper.

How to cook:

In a deep frying pan (or stewpan) put chopped onions, carrots and peppers. Fry until half cooked.
Add pumpkin and simmer covered for 10 minutes. Add chopped tomatoes and simmer until done.
Put salt, sugar, ground pepper and vinegar into the semi-finished product. Warm up 10 minutes. Remove heat.
Pack immediately in sterile jars and seal. Salad with bell pepper and pumpkin can be stored at room temperature.

It’s good to eat such yummy even at the height of the harvest: the appetizer will replenish the vitamin and mineral balance of the gardener.

Appetizer with eggplant

Another variation of a spicy-sweet side dish for winter dishes. The blue ones add a spicy bitterness to the dominant sweet taste of pumpkin.

To prepare an eggplant snack you will need:

little blue ones - 2 kilograms;
pumpkin with dense pulp - 2 kilograms;
juicy red tomatoes - 2 kilograms;
garlic - 0.2 kilograms;
any refined vegetable oil - 0.5 liters;
sweet multi-colored pepper - 1 kilogram;
salt - 3 tablespoons;
sugar - 1/2 cup;
vinegar 9% - 2/3 cup.

How the mixture is preserved:

The first step is to prepare the dressing. Puree the tomatoes with a blender and mix with chopped garlic. Pour into a bowl or cauldron and add sugar, butter and salt. Set to minimum heat.
While the filling is preparing to boil, you should do the base. Cut the pumpkin, remove the skin from the eggplant and cut it too. Remove seeds from peppers and chop into strips.
Pour the prepared vegetables into the boiled dressing. With constant stirring (so that the mixture does not burn), cook for 45 minutes. Pour vinegar in portions, stir and heat (without boiling for 5 minutes).

Pack the finished snack in sterile dishes, roll up, put on lids and wrap. After cooling, the mixture stands perfectly at room temperature.

Jam with lemon for children

Everyone knows the benefits of lemon. They strengthen the immune system and treat colds. And how many children willingly eat sour citrus? Pumpkin and lemon jam will easily solve the problem.

What should be on hand:

red pumpkin - 1 kilogram;
granulated sugar - 0.8 kilograms;
lemon - 0.3 kilograms;
cinnamon - 1 teaspoon.

How the delicacy is preserved:

The process differs little from the classic way of making jam. Peel the zest from the lemon, remove the white films and remove the seeds. Pumpkin and lemon should be cut into pieces of arbitrary size. Ready ingredients need to be poured into a basin and covered with sugar on top. After 6-7 hours, pumpkin and lemon will release juice. The basin should be put on minimum heat, bring to a boil, boil for 5 minutes and turn off the heat.

Leave the basin for 8 hours to soak the ingredients with syrup. Then put on heat and repeat the operation. The total boiling time is 20-25 minutes. This is enough to completely boil the pumpkin. The readiness of the product is determined by the degree of spreading of the drop on the plate: if there is a puddle - cook more, it is worth a slide - it's ready. Jam is stored in sterile jars at room temperature.

Canned pumpkin with orange

In this recipe, the gardener has room for creativity. Ingredients (pumpkin and orange) are taken in equal amounts, the mass of sugar varies depending on taste and preferences. From spices are used: mint, lemon balm, tarragon, rosemary - all together or separately.

First, the main ingredients are cut - pumpkin and orange. They are stacked in clean jars in layers. The lining must be tight.

Each layer is sprinkled with spices and granulated sugar. Then the contents are poured with boiling water over the shoulders of the jar and sterilized for 20-25 minutes. The finished product is rolled up and (after cooling) is stored in the room.

Apple-pumpkin puree

An excellent pumpkin dessert using sour apple varieties. The ingredients are taken in equal quantities. The sour apple juice acts as a preservative. Pectin gives the workpiece density. Sugar is added randomly. Some gardeners replace it with fructose. Peel the apples, cut out the middle. Cut the pumpkin into random slices. Puree the ingredients with a blender. Then add sugar and put on minimum heat. Cook with constant stirring for 25 minutes.

The finished puree has a rich golden hue. It is perfectly stored in sterile jars until the next harvest.

Pumpkin - Estonian pineapple

A beautiful name hides a recipe for an ordinary pickled pumpkin. The pieces are transparent, similar to pieces of pineapple from a jar. Preserving is not difficult.

You will need:

pumpkin - 2 kilograms;
granulated sugar - 2 cups;
purified water - 1 liter;
vinegar 9% - 2/3 cup;
salt - 2 tablespoons;
cloves, cinnamon, anise, peppercorns - to taste.

How to cook:

First you need to prepare the filling. Pour water into a deep saucepan and bring to a boil. Then add salt and sugar and boil again.
Put the chopped pumpkin into the marinade and cook on low heat for 15 minutes. Then remove from heat and leave for 8-10 hours to soak the vegetable with marinade.
Put the pan back on the fire, put the spices and cook until the pumpkin is transparent. Pour vinegar in portions and mix. Canned food is ready.

They should be laid out in clean jars, sterilized for 15 minutes and rolled up. The "tropical" product is stored until the next harvest.

in Korean

Preparing spicy canned pumpkin in Korean is not difficult at all. Marinating takes a little time. Such an appetizer will add variety to the menu of spicy lovers.

It is important to have a special grater in the kitchen to get long stripes: this way the pumpkin will marinate better.

What should be on hand:

yellow or orange pumpkin - 0.5 kilograms;
vinegar 9% - 2 tablespoons;
vegetable oil - 2 tablespoons;
salt - 1 teaspoon;
sugar - 2 tablespoons;
ready-made mixture for salads in Korean - 1 piece;
ground coriander - 1 teaspoon.

To prepare the pumpkin, grate it on a special grater and put it in a glass or porcelain bowl. Then add coriander, salt, sugar, salad mix, oil and vinegar. To stir thoroughly.

Set the bowl aside for 1-2 hours to get the juice. Then put into clean jars. It is required to monitor the amount of pumpkin and filling. Pumpkin should be completely covered with juice. Put the container with canned food for sterilization. Then seal and invert onto lids. Ready pumpkin is stored for a year in the room.

How to store blanks

The method and place of storage of pumpkin blanks are determined by the canning method. Blanks without sterilization or self-pasteurization must be kept in a cold place - a cellar or refrigerator. The final heat-treated canned food is great in a regular cabinet in the kitchen or pantry. Dried and cured squash require a well-ventilated, dry area.

27.04.2015 5 044 0 ElishevaAdmin

Preserves, jams, marmalade / Pickles, marinades, salads, sauteed / Candied fruits, drying and freezing

You can often see how the owners feed chunks of pumpkin to a cow or a piglet, while they themselves, at best, husk pumpkin seeds. Forgotten, you can see how many wonderful dishes you can cook from it. After all, this is an exceptional product for many reasons: it is perfectly absorbed; normalizes digestion and rejuvenates blood vessels, contains many useful substances; present in all kinds of diets due to its low calorie content; prepares very quickly. It is good to give it to children, it is convenient to prepare for the winter.

The simplest is to bake, grind and freeze. In winter, a pumpkin from such a blank can be put into porridge, squeezed out juice or used as a filling. And you can prepare immediately in the form of a puree.

We remind you that in order to place the blanks, the jars are pre-washed, sterilized and dried. Lids also boil.

When preparing the pumpkin for processing, we clean it, remove all the insides, and cut the pulp into cubes or strips.

Pumpkin puree with apples

Ingredients

Pumpkin, 1 kg

Apples, ½ kg

Sugar, 4 tbsp

Citric acid, 1 tsp.

Peel apples and pumpkin, grind in a meat grinder. Cook with sugar slowly for 2 hours. Add citric acid at the end. We seal in hot jars.

Pumpkin puree with plums
Ingredients

Pumpkin, ½ kg

Plums, ½ kg.

1. We clean the pumpkin, cut the pulp into pieces. Cut the plums in half, discard the pits.

2. Cook plums with pumpkin, chop. Boil the puree and roll up.

Pickled pumpkin is a great appetizer and goes well with meat dishes.

Pickled pumpkin №1
Ingredients

Water, 1 l

Salt, 30 g

Sugar, 20 g

Vinegar 9%, 80 ml

Spices (black pepper, bay leaf, you can put cinnamon and cloves)

Water, 1 l

We prepare the pumpkin, as usual, scald the cubes from it and cool. We put it in jars, sprinkling with spices, pour the marinade in a boiling state. We subject jars to sterilization: liter - for 20 minutes, half-liter - for 15.

Pickled pumpkin №2
Ingredients

Salt, 30 g

Sugar, ½ kg

Vinegar 6%, 1 l

Cinnamon and cloves

We make cubes from the pumpkin, immerse them in a boiling marinade and slowly boil until soft. We roll up, spreading out on the banks.

Pickled pumpkin №3

Ingredients

Pumpkin, 3-4 large berries

Salt, 250 g

Horseradish chopped, 20 g

Celery in leaves, 25 g

Parsley, 25 g

Dill, 25 g

Hot pepper, 1 pod

Bay leaf, 2-3 leaves

Vinegar 80%, 200 g

Cut the pumpkin into cubes, blanch (5 minutes) and cool. We lay out in jars, pour the marinade into them. We pasteurize the jars at 85ºС (3-liter 35 minutes, liter 25) and roll up.

Pickled pumpkin №4
Ingredients

medium sized pumpkin

Cinnamon, 1 stick

Allspice, 1 pea

Black pepper, 1 peas,

Carnation, 1 bud

Vinegar 6%, 700 g

Water, 700 g

Dip the pieces of pumpkin pulp into boiling water and keep it there for 10-15 minutes. Take out and cool. We cook the marinade and also cool. Pour the pumpkin cubes laid out in jars with a cold marinade. Do not roll up, store in the cold.

Pickled spicy pumpkin
Ingredients

Pumpkin, 4 kg

Garlic, 100 g

Parsley-greens, 200 g

Hot red pepper, 300 g

Vegetable oil, 150 g

Salt, 50 g

Sugar, 350 g

Vinegar 9%, 200 ml

Water, 1 l

From the pulp of the pumpkin, as usual, we make cubes, chop the remaining components finely. We put everything in a saucepan, pour the marinade (hot), pour in the oil. Cook for 30 minutes, stirring occasionally.

Throwing it on a sieve, we decante the marinade separately. Having spread the vegetables in jars, boil the marinade again and pour the jars. Roll up.

Now let's deal with winter salads and pumpkin snacks, of which there are a great many. Here are some of the most successful ones.

Pumpkin Appetizer with Asparagus Beans
Ingredients

Pumpkin, 2 kg

Asparagus beans, 1 kg

Tomatoes, 1 kg

Sweet pepper, ½ kg

Garlic, 150 g

Salt, 50 g

Sugar, 200 g

Vegetable oil, 300 g

Vinegar 6%, 100 g

dill greens

We cut traditional cubes from the pumpkin, cut the beans with sticks, and sweet pepper - in half rings. Grind tomatoes with garlic with a blender, add vinegar, salt with butter and sugar. In the resulting mass, we immerse the chopped vegetables along with chopped dill. We heat slowly, slowly cook for 40-50 minutes, stir from time to time. Lay out hot and roll up the jars.

Pumpkin caviar with vegetables
Ingredients

Pumpkin, 1 kg

Tomatoes, 1 kg

Sweet pepper, 1 kg

Apples, 1 kg

Asparagus beans, 1 kg

Onion, ½ kg

Salt, 50 g

Sugar, 300 g

Vinegar 9%, 50 g

We prepare vegetables for processing, grind them separately with a blender or with a meat grinder. We simply chop the onion and pass it in oil for 10 minutes in a basin. Add sugar and salt, tomatoes and pumpkin to the onion. Bring the mixture to a boil, add the remaining vegetables to it and slowly cook for 1 hour, stirring occasionally. Add spices and cook for 10 minutes. We place on the banks, roll up and wrap the banks.

A spicy snack for the winter. Pumpkin "Sharp"
Ingredients

Pumpkin, 1.3 kg

2 onions

Salt, 2 tbsp

Sugar, 5 tbsp

Grated horseradish, 3 tbsp

Mustard seeds, 2 tsp

Vinegar 6%, 500 ml

Dill seeds

1. Having received pumpkin cubes, salt them and leave them overnight.

2. In the morning we make a marinade - pour half a liter of water into a saucepan, vinegar with sugar and boil it all. Blanch the salted pumpkin in it for 5 minutes. We strain the liquid and put it on fire again.

3. Cool the pumpkin, place it in jars. In each jar we put horseradish, onion rings, dill and mustard seeds. Pour the boiled marinade over and leave overnight again.

4. In the morning, drain the marinade from the jars, boil and pour again. Close with nylon lids, store in the cold.

pumpkin with grapefruit
Ingredients

Pumpkin, ½ kg

Grapefruit, 2 fruits

Zest of one lemon

Sugar, 750 g

Ground ginger, 1 tsp

Vinegar 6%, 1 tbsp

1. From the pulp of the pumpkin we make cubes or strips. Cut the lemon zest into thin strips, mix it with sugar, ginger, vinegar, bring to a boil.

2. We immerse the pumpkin in this marinade, cook for 5 minutes, turn off the heat and leave it overnight.

3. In the morning we resume heating, boil for 3 minutes and let cool. Meanwhile, we extract the pulp from grapefruits, discarding the seeds and films. Add the grapefruit pulp to the pumpkin, store the resulting composition in the refrigerator.

Pumpkin in apple juice
Ingredients

Pumpkin medium

Sugar, 200 g

Apple juice, 1 l

Pour pumpkin pulp cubes with juice and sugar in a boiling state, if desired, you can add spices - ginger or cardamom. Let's cool down. Return to the fire again, cook for 20 minutes and roll up in jars.

Salad "Snack" from pumpkin for the winter
Ingredients

Pumpkin, 2 kg

Carrots, ½ kg

Tomatoes, 1 kg

Sweet pepper, ½ kg

Onion, 300 g

Garlic, 2 heads

Salt, 2 tbsp without top

Sugar, 100 g

Vegetable oil, 200 g

Vinegar 70%, 2 tbsp

Black pepper

coriander seeds

We cut carrots and pumpkin into cubes, cut strips from pepper, and cubes from onions. Grind the tomatoes. Saute onions and carrots in oil. Add pepper and pumpkin to them, simmer for a few minutes, then pour over ground tomatoes. Salt, pepper and simmer slowly for 30 minutes. Add spices with garlic at the end, cook for 5 minutes and distribute in jars. Roll up.

Pumpkin salad. Recipe for the winter
Ingredients:

Pumpkin, 1 medium

Onion, 2 pcs

Salt, 30 g

Sugar, 100 g,

Vinegar 9%, 600 g

Water, 300 g

Peppercorns, black, 5 pcs

Peppercorns, allspice, 3 pcs

Bay leaf, 2 leaves

Mustard seeds, 1 tsp

Carnation, 2 buds

1. Salt the pumpkin cubes and leave it like that for a day.

2. Prepare the marinade from the rest of the ingredients, cool it.

3. In the morning, put the pumpkin in jars and pour cold marinade over it.

4. We continue sterilization of jars for 1 hour. Roll up.

You can make many different desserts from pumpkin. Here is an excellent jam.

Pumpkin jam
Ingredients

Pumpkin, 1 kg

Sugar, 1 kg

Water, 400 ml

Vanillin

1. From the pumpkin we make cubes with a side of 1.5 to 3 cm. Blanch them and cool.

2. Cook sugar syrup, pour it, boiling, pumpkin cubes and leave overnight.

3. In the morning, cook for 20-30 minutes, remove to cool for 2 hours.

4. We cook until the pieces are transparent, at the end we put vanillin.

5. We roll up in banks.

Pumpkin jam with apples
Ingredients

Pumpkin, ½ kg

Antonovka apples, ½ kg

Lemon, 1 piece

Pears, 2 pcs

Sugar, 1.2 kg

Water, 1 tbsp

Vanillin, pinch

1. Pour pumpkin cubes with sugar and leave overnight.

2. In the morning we cut pears and apples, add them together with water to the pumpkin and set to heat.

3. Cook jam in 4 runs. In the middle of the process, add a lemon, scalded and cut very finely (discard the seeds).

4. At the last cooking, at the end of it, add vanillin. The jam should consist of pieces of different colors, the syrup should be transparent.

5. We lay out the jam hot, roll up the jars.

Pumpkin and physalis jam
Ingredients

Pumpkin, 1 kg

Physalis, ½ kg

Sugar, 1.5 kg

Carnation, 1-2 buds

We cut the pumpkin into cubes, the physalis into quarters. We put them together, sprinkle with sugar and do not touch for 6-8 hours. We cook in 3 calls, the breaks between successive brews should be maintained for 6-8 hours. During the last cooking, put the cloves. Roll up.

Pumpkin jam with dried apricots
Ingredients

Pumpkin, 1 kg

Dried apricots, 200 g

Sugar, 1 kg

Mix pumpkin cubes with pieces of dried apricots, sprinkle with sugar and leave overnight. The next morning, cook the jam to the end, but do not roll it up, but store it in the cold.

Pumpkin jam with rowan
Ingredients

Pumpkin, 1 kg

Rowan, 100-200 g

Sugar, ½ - 1 kg

Citric acid, 1 tsp

Cinnamon or ginger, ½ tsp

Water, ½ tbsp

Dip the pumpkin cubes into the syrup, cook for 30 minutes after the moment of boiling. We put mountain ash to the pumpkin, cook for 15 minutes and roll it into jars. Wrap up.

Pumpkin and orange jam
Ingredients

Pumpkin, 1 kg

Oranges large, 3 pcs

Walnuts, 1 tbsp

Water, 1 l

From oranges, first remove the zest, then squeeze the juice, fry the nuts. Cook pumpkin cubes in syrup until half cooked, put nuts and zest, add juice. Cook until thickening starts. We roll up, spreading the jam in jars.

Pumpkin marmalade
Ingredients

Pumpkin, 3 kg

Lemons, 2 pcs

Sugar, 1.5 kg

Cinnamon, 1 tsp

Carnation, 5-6 buds

Water, 2 l

1. Cut the pumpkin pulp into cubes, cook in water with spices until soft. Grind in mashed potatoes, pour sugar in a basin and cook. Stir the brew with a spatula, wait for the mass to begin to separate from the walls.

2. Put the zest from the lemons and all the juice squeezed out of them to the pumpkin puree, cook for another 15 minutes.

3. We lay out the puree in jars and leave them open until cool.

4. We cover each jar with a piece of parchment, tie it and store it in a cold place.

Candied fruits and something similar to dried apricots can be made from pumpkin - dried pumpkin. Consider these 2 recipes.

candied pumpkin

In this case, a layer of pulp is used, adjacent to a hard crust, to a depth of 1 cm inside, no more.

1. Cut pumpkin into cubes, prepare syrup based on sugar and water in a ratio of 1:1.

2. Cook pumpkin cubes in syrup until the syrup begins to stretch.

3. Express the syrup, dry the remaining pieces on parchment. Candied fruits are stored in a paper bag in a dry place. You can put them in tightly tied jars.

"Dried apricots", or sun-dried pumpkin

In this case, we choose a pumpkin from dessert varieties. We cut cubes of 3x3 cm from its pulp. First we dry them simply in the air, then we shift them under the sun's rays. We complete the drying stage in the oven, with the door open and a temperature of 50-60ºС. We store in packages. Serving on the table, you can sprinkle "dried apricots" with powdered sugar.