Pumpkin recipes: delicious preparations of a healthy vegetable for the winter. Pumpkin preparations: the best recipes with photos
If you are looking winter pumpkin recipes, then we are ready to help you. Our article contains only the best recipes!
Pumpkin jam for the winter
Required Products:Apples – 1 kg
- lemons or oranges – 2 pieces
- pumpkin – 1.5 kg
- sugar – 2 kg
- water – 1.5 liters
Preparation:
Peel the pumpkin and remove seeds and cut into pieces. Chop the apples. Cut the lemons or orange into slices without peeling them. Make a syrup - dissolve sugar in some water, let it boil, add the fruits, let it boil again. Remove from the stove, let the workpiece stand for several hours. Boil again, cook for 5 minutes, let it brew again. Cook a third time until done. This will take 5 minutes. Pour the treat into sterilized jars and seal with metal lids to keep for a long time.
Preparing pumpkin for the winter: recipes
Varenitsa with dried apricots and pumpkin.
Ingredients:
Granulated sugar – 520 g
- dried apricots – 320 g
- pumpkin pulp – 1 kg
Preparation:
Peel the fruits and cut into small pieces. Put on fire, cook for 5 minutes. Remove and strain, allowing excess liquid to drain. Add sugar, add dried apricots, let it cook for about an hour, and pack it hot into a clean, sterile container.
Pumpkin kozinaki.
You will need:
Citric acid – 10 drops
- sugar - one glass
- pumpkin seeds – 1 tbsp.
- water - ? Art.
Cooking steps:
Soak the seeds for 15 minutes, peel off the thin skin, scald with boiling water, and discard in a colander. Make citric acid: dissolve a teaspoon of acid crystals in 2 teaspoons of hot water. Prepare caramel: pour water into a saucepan, add citric acid and sugar, stir, place on the stove. Place it so that it warms up on one side. On the other side, foam will collect, which needs to be collected from time to time. As soon as the foam stops forming, increase the heat and evaporate the liquid until caramel forms. Pour the seeds into a plate that must be pre-greased with oil, pour hot caramel over them. Separate the kozinaki from the plate and cut into diamonds.
Pumpkin caviar for the winter
- onions – 220 g- pumpkin – 1.2 kg
- carrots – 620 g
- greenery
- salt pepper
Preparation:
Peel the fruits, chop into pieces, pour in some water, and simmer for half an hour with the lid closed. Separately, boil the carrots, peel them, grind them through a meat grinder along with the pumpkin pulp, add chopped, fried onions, herbs, salt and pepper. Place the mixture into jars and sterilize.
Winter preparations from pumpkin
Pickled version.
Ingredients:
Pumpkin pulp – 3 kg
- liter of water
- black peppercorns – 20 pieces
- lemon zest
- wine vinegar – 1 l
- granulated sugar – one and a half kilograms
- ginger
- cloves – 10 pieces
- salt - tablespoon
Preparation:
Pour vinegar into the water, add granulated sugar, lemon zest, spices, let it boil, cook for 15 minutes. Place the pumpkin in a saucepan, cut it into slices, and let cook for 20 minutes. The slices should become shiny and soft. After this, remove them from the stove and leave them for one night. In the morning, remove the pulp and place in jars. Let the marinade boil, cook lightly until it becomes thick, strain it, let it cool, pour it into a container, seal it, and transfer it to the cellar.
Pickled cucumbers in pumpkin.
Ingredients:
Pumpkin
- cucumbers
- garlic
- black currant leaves
- tarragon
- dill
- horseradish leaves
- water – one liter
- salt – 60 g
Cooking steps:
Cut off the top of the pumpkin, scrape out all the insides along with the seeds. Place clean tarragon, dill, and garlic leaves on the bottom. Rinse the cucumbers thoroughly, place them tightly, covering them with horseradish leaves, sprinkle with spices. Pour the contents with boiled, cooled brine (take 60 g of salt per liter of water). Place the cut top on top and seal the edges with wax. Store the workpiece in a cool place, maintaining a temperature of no more than 5 degrees.
Don't ignore either.
Pumpkin dishes for the winter
Appetizer "Pumpkin".
Required Products:
Bell pepper – 520 g
- cauliflower – 2 kg
- table pumpkin
- sunflower oil – 320 g
- garlic – 80 g
- granulated sugar – 155 g
- vinegar – 60 g
- parsley
- salt – 40 g
- dill
Preparation:
Disassemble the cabbage, boil for 5 minutes, pass through a meat grinder, boil for 10 minutes. Finely chop the greens, garlic and pepper. Dip the cabbage into the prepared marinade, stir, boil for 40 minutes, stir lightly, package, roll up, insulate for half an hour, cool, and store.
It turns out very tasty and
Dried pumpkin.
Ingredients:
Granulated sugar – 420 g
- apple, pumpkin pulp - 1 kg each
Preparation:
Wash the apples and pulp, peel, chop into pieces, put in a container, sprinkle with sugar, put under pressure, put in the cold, leave for 10 hours. Boil the juice that has managed to stand out, pour into glass jars, and seal. Dry the fruits in the oven, place in glass containers, and close with lids.
Option with mustard.
Required Products:
Grated horseradish – 2 tbsp. spoons
- medium onion – 2 pcs.
- pumpkin – 1.25 kg
- white mustard seeds - a tablespoon
For the marinade:
Red grape vinegar – 2 tbsp.
- sugar – 5 tbsp.
- coarse salt - two tablespoons
- water – 2 tbsp.
How to cook:
Peel the vegetables, chop into cubes, sprinkle with salt, and leave overnight. Pour vinegar into the water, add granulated sugar and salt, and boil. Blanch the pumpkin slices in the resulting marinade for 4 minutes, remove, let the liquid drain, and cool. Package the preparation, adding grated horseradish, chopped onion, mustard seeds, and pour marinade. The next day, drain the liquid, boil again, cool, and pour over the pumpkin again. Roll up the jars.
How about you?
Option in Polish.
Ingredients:
Sugar – 250 g
- pumpkin pulp – 1 kilogram
- carnation
- cinnamon
- vinegar - ? liters
Preparation:
Wash the vegetables, peel them, cut out the seeds, chop into slices, and boil until partially cooked. Prepare a marinade from sugar and vinegar, boil it, add the pumpkin, boil again for 10 minutes, leave to brew for 10 minutes, leave until the next day, drain the marinade, boil, pour over the vegetables again. Do this 3 times until the cubes soften and turn brown. Place the cold preparation in jars, tie it with parchment, and store it in the cellar.
It turns out very tasty too.
Pumpkin salads for the winter.
Required Products:
Pumpkin – 4 kg
- water – 200 g
- vegetable oil – 155 g
- salt – 50 g
- sugar – 355 g
- garlic – 120 g
- red hot pepper – 320 g
- vinegar – 220 ml
- parsley – 200 g
Preparation:
Wash the fruits, peel them, chop them into small cubes. Finely chop the parsley, hot pepper and garlic. Pour water, vinegar, vegetable oil into a clean saucepan, add salt, parsley, hot pepper, and garlic. Mix it all.
How to freeze pumpkin for the winter.
Peel the pumpkin, remove the seeds, and chop. Further freezing options will depend on the form in which you will use the vegetables. If it will be used for baby food, then it is better to do pumpkin puree for the winter. To do this, steam the fruits, grind them in a blender and pour them into molds. If you freeze vegetables raw, they will be too watery after defrosting. That is why they must first be either blanched or baked.
How to preserve pumpkin for the winter.
For long-term fresh storage, only completely whole fruits cut from the stalk are suitable. If it is absent, then the process of rotting begins in the pulp and the fruits deteriorate. Pumpkin must be stored at a temperature of 8 to 10 degrees. Room humidity should be maintained at 70%. When storing, make sure that the vegetables do not touch each other. Place them with the stems down. It is best to do this on racks lined with straw. In addition, pumpkin pulp can be frozen or dried. In this case, it will also retain all its beneficial properties.
As you can see, pumpkin is a tasty and healthy product from which you can prepare a huge number of different preparations!
Pumpkin - the giant of our gardens and vegetable gardens - can be safely stored almost until spring, if all the rules and requirements for storage conditions are followed. But not everyone has the opportunity to stock up on fresh pumpkin, so recipes for preparations come to the rescue. Winter pumpkin is good in salads, appetizers, jam and many other preparations. the site invites you to make sure that winter pumpkin has every right to take its place on the shelves in your bins.
Pumpkin in orange marinade
Ingredients:
pumpkin.
For the marinade:
1 liter of water,
2 tbsp. Sahara,
juice of 1 orange,
3-4 pcs. carnations,
4-5 tbsp. 30% vinegar.
Preparation:
Cut the peeled pumpkin into thin slices and cook it in small portions for 2-3 minutes in the prepared marinade. Then pour the loosely prepared mass into prepared sterilized jars and roll up.
Pumpkin jam
Ingredients:
6 kg pumpkin pulp,
5 kg sugar,
citric acid - to taste.
Preparation:
Peel the pumpkin, cut into 0.5 cm thick slices and immerse in a baking soda solution for 10 minutes. Then rinse the pumpkin with cold water, place it in a basin, add 2.5 kg of sugar and 2-3 cups. water. Cook, stirring, until the consistency of jam. Then add another 2.5 kg of sugar, 2-3 cups. water and cook over low heat. From time to time, add a glass of boiling water and cook until the syrup darkens. 5-10 minutes before the end of cooking, add a little citric acid to the jam.
Pumpkin salad with sweet pepper and coriander
Ingredients:
2 kg pumpkin,
1 kg sweet pepper,
1 kg of tomatoes,
500 g carrots,
300 g onion,
300 g garlic,
1 stack vegetable oil,
100 g sugar,
2 tbsp. salt,
2 tbsp. vinegar essence,
10 pieces. coriander,
10 black peppercorns.
Preparation:
Grate the washed and peeled carrots and pumpkin on a Korean carrot grater. Cut the onion into half rings, garlic into slices, and sweet pepper into thin strips. Fry the chopped vegetables in a frying pan with vegetable oil until half cooked, seasoning and salting to taste. While the vegetables are frying, mince the tomatoes, add them to the pan with the vegetables and simmer for 30 minutes. Add garlic, spices and vinegar to the total mass, simmer for another 2 minutes and remove from heat. Place the finished mixture in sterilized jars and seal.
Pumpkin and apple jam
Ingredients:
800 g pumpkin,
1.2 kg sour apples,
1 kg sugar,
lemon or orange zest.
Preparation:
Simmer the pre-prepared and cut into pieces pumpkin and apples in a frying pan until soft. Then rub while hot, add sugar, lemon or orange zest as desired. Cook over low heat and when the jam leaves the bottom of the dish, transfer it to sterilized jars and cover with plastic lids.
Cold pumpkin jam
Ingredients:
1 kg pumpkin,
1 lemon,
1 orange,
900 g sugar.
Preparation:
Peel the orange and lemon and pass through a meat grinder along with the pumpkin pulp, add sugar, mix thoroughly and leave at room temperature until it is completely dissolved. Place into jars and store in a cool place.
Pumpkin marmalade
Ingredients:
3 kg pumpkin pulp,
1.5 kg sugar,
2 liters of water,
4 buds of cloves,
1 cinnamon stick,
150 ml table vinegar.
Preparation:
Finely chop the pumpkin pulp, add water and cook with spices until soft. Then pass the pumpkin through a meat grinder, mix with sugar, put back on the fire and cook until tender. A drop of marmalade should not spread over a chilled plate. Add vinegar 10-15 minutes before the end of cooking. Place the finished marmalade hot in jars, place them in the sun for 2-3 days, then cover with parchment paper, tie the necks with thread and store in a cool place.
Pumpkin jam with dried apricots
Ingredients:
3 kg pumpkin,
800 g dried apricots,
1 kg sugar,
1 lemon.
Preparation:
Peel the pumpkin, cut into small pieces, add sugar and leave for 2 hours to release the juice. Wash the dried apricots too, dry and cut into pieces. Boil the pumpkin for 20 minutes, then add the dried apricots and cook until tender for another 20 minutes. 5 minutes before readiness, add lemon juice to the jam. Place hot jam into jars.
Pumpkin jam with sea buckthorn
Ingredients:
2 kg pumpkin,
300 g sea buckthorn,
5 stacks Sahara,
1 stack water.
Preparation:
Pour a glass of water into a large enamel pan or basin and place on fire. When the water boils, gradually add sugar, 1 cup at a time, stirring constantly. As soon as one glass of sugar dissolves, immediately add the second and so on. The result will be a thick sugar syrup. Place sea buckthorn into the prepared syrup, grind it a little and bring the mixture to a boil, but do not boil. Now add the pumpkin cut into small cubes, stir and cook over low heat until the pumpkin becomes almost transparent. Pour the prepared jam into clean jars and close the lids. Store pumpkin jam in a cool place.
Pumpkin puree with cranberries for the winter “A storehouse of vitamins”
Ingredients:
1.5-1.7 kg pumpkin,
300 g cranberries,
300 g sugar,
3-5 pcs. carnations.
Preparation:
Wash the pumpkin, cut into pieces, remove seeds and skin. Cut the pumpkin pulp into cubes 1 to 2.5 cm thick. Mix water and sugar, bring the syrup to a boil and place the pumpkin cubes in it. Squeeze the juice out of the cranberries, add to the pumpkin and cook for 20-30 minutes. Shortly before the end of cooking, add cloves to the pan with the pumpkin. Place the finished pumpkin in a sieve, allow excess liquid to drain and puree or pass through a blender before it cools. Place the puree into sterilized jars and seal.
Pumpkin, quince and ginger jam
Ingredients:
2 kg pumpkin,
3 pcs. quinces,
600 ml water,
100 g ginger root,
1.2 sugars,
2 lemons.
Preparation:
Peel the pumpkin and quince and cut the pulp into large pieces. Peel the ginger and grate it on a fine grater. Remove the zest from the lemons with a grater and squeeze the juice from the pulp. Combine water and sugar in a saucepan, bring to a boil and cook the syrup over high heat until the sugar is completely dissolved. Place pumpkin, quince and ginger in a saucepan with syrup, add lemon juice and zest and mix thoroughly. Cook the resulting mass for 2.5-3 hours over low heat, periodically removing the foam. Cool the finished jam, place it in prepared jars and seal.
Pumpkin jam with walnuts
Ingredients:
1 kg pumpkin pulp,
1 kg sugar,
1 stack shelled walnuts,
2 stacks water,
1 lemon.
Preparation:
Cut the pumpkin pulp into small pieces and place them in a large saucepan or bowl. Make syrup from water and sugar: dissolve sugar in water over medium heat, stirring. Bring the syrup to a boil and remove from heat. Pour the prepared syrup over the pumpkin and leave the syrup with the pumpkin pieces overnight. The next day, strain the syrup, leaving the pumpkin pieces in the pan. Bring the syrup to a boil, pour it over the pumpkin again and leave it to soak for another day. Repeat this procedure again. For the last time, place the pan of pumpkin in syrup on the stove and boil for 5 minutes. This cooking method will keep the pumpkin pieces intact. Add thinly sliced lemon and walnuts to the cooled jam, place in jars and roll up.
Pumpkin jam with lemon “Excellent”
Ingredients:
1 kg pumpkin pulp,
800 g sugar,
1 lemon,
1 cinnamon stick,
1 stack water.
Preparation:
Cut the pumpkin, cleared of seeds and peel, into pieces and place them in a saucepan, put a cinnamon stick there and pour in water. Cook the pumpkin, without stirring, until soft for about 30 minutes. Remove the pan with the pumpkin from the stove, remove the cinnamon and grind everything with a blender. Add sugar and lemon juice to the resulting puree. Place the jam on the stove and cook until desired thickness is achieved, at least 20 minutes. Pour the finished jam into sterilized jars, roll up, turn over, and wrap.
Homemade pumpkin honey
Ingredients:
1 kg peeled pumpkin,
200 g sugar,
2-3 g cinnamon,
5-6 carnations.
Preparation:
Grate the pumpkin pulp on a coarse grater and mix the resulting mass with sugar. Place it in an enamel container and leave it until the juice is released. Then put on fire and simmer, periodically pouring excess juice into another bowl. When the pumpkin becomes completely soft, add cloves and cinnamon to it and continue cooking for some more time until the consistency of thick sour cream. Pour the hot mass into clean sterilized jars and roll up the lids, and the remaining juice can be used to prepare compotes or fruit drinks.
Pumpkin compote
Ingredients:
1 kg pumpkin pulp,
700 g sugar,
1.5 liters of water,
1 tsp 9% vinegar,
vanilla sugar - to taste.
Preparation:
Place the pumpkin cut into small slices in a saucepan, add sugar and pour in hot water. Bring to a boil, pour in vinegar and boil for 20 minutes. Before the end of cooking, add vanilla sugar. Pour the finished compote into sterilized jars, roll up, turn upside down and leave until completely cool.
Pumpkin and eggplant appetizer
Ingredients:
2 kg pumpkin pulp,
3 kg eggplants,
2.5 kg tomatoes,
1 kg sweet pepper,
300 g fresh herbs,
300 g garlic,
500 ml vegetable oil,
100 g salt,
150 g sugar,
¼ tsp. chili pepper,
12 ml 6% vinegar.
Preparation:
Wash the vegetables, peel and cut into small pieces. Pass the tomatoes through a meat grinder or blender, add chopped garlic and herbs to the tomato mass and bring to a boil. Then add sugar, salt, vegetable oil, chili pepper, vinegar and wait until the mixture boils again. Then add the pumpkin and eggplants, simmer for 1 hour over low heat, place in prepared sterilized jars and seal.
Pickled pumpkin
Ingredients:
1 pumpkin weighing 3-4 kg,
1-1.5 liters of water,
50 g salt,
ground red hot pepper - to taste.
Preparation:
Cut the pumpkin into cubes and blanch them for 5 minutes in boiling water. Place the cubes prepared for pickling in an enamel bowl. Prepare a brine from water, salt and hot red pepper. Pour the prepared brine over the pumpkin, press with pressure and leave for several days at room temperature. Then send the pumpkin to a cool place (cellar or refrigerator) for storage.
Pumpkin and vegetable caviar “Rainbow”
Ingredients:
1 kg pumpkin,
1 kg green beans,
1 kg of tomatoes,
1 kg apples,
1 kg sweet pepper,
500 g onions,
500 ml vegetable oil,
300 g sugar,
50 g salt,
50 ml 9% vinegar,
spices - to taste.
Preparation:
Peel all vegetables and pass individually through a meat grinder. Chop the onion and fry it in vegetable oil for 10 minutes. Pour oil into a saucepan, add fried onions, then pumpkin and tomatoes, salt, sugar, vinegar and bring to a boil. Next, add the remaining products, mix the fruit and vegetable mixture thoroughly and cook for 1 hour over low heat. Add spices and cook for another 10 minutes. Place hot caviar into prepared sterilized jars, roll up and wrap.
Caviar from pumpkin, zucchini and onions
Ingredients:
2 kg pumpkin pulp,
1 kg zucchini,
500 g onions,
4 tbsp. sugar (without top),
1 tbsp. salt,
250 g mayonnaise,
250 g tomato paste,
1 bay leaf,
½ tsp. ground black pepper.
Preparation:
Peel the pumpkin and zucchini, remove the seeds, cut into large pieces and pass through a meat grinder. Also pass the onion through a meat grinder and add to the total mass. Add mayonnaise and tomato paste, mix well and cook for 1 hour. Then add the bay leaf, cook with it for 5 minutes, then remove it. Place the finished caviar in sterilized jars, roll up the lids, wrap them up and leave until completely cool.
Pumpkin marinated with mustard
Ingredients:
1.25 kg pumpkin,
2 onions,
3 tbsp. fresh grated horseradish,
1 tbsp. mustard seeds,
2 sprigs of dill.
For the marinade:
2 stacks water,
2 stacks red grape vinegar,
2 tbsp. salt,
5 tbsp. Sahara.
Preparation:
Cut the peeled pumpkin into cubes, sprinkle with salt and leave overnight at room temperature. Then take vinegar, pour water into it, add sugar and let it boil. Boil pumpkin pieces in small portions for 5 minutes in the prepared marinade. Then place the pumpkin in a colander, let the liquid drain and cool. Place the cooled pieces of pumpkin into the prepared jars, add grated horseradish, chopped onion, mustard seeds and dill. Fill the contents of the jars with marinade and leave overnight. The next day, drain the marinade, boil it and pour it over the pumpkin. Roll up.
Dried pumpkin
Remove the skin and seeds from the pumpkin. Cut it into small slices, blanch for 1-2 minutes in boiling salted water, then quickly cool the pumpkin pieces in cold water and dry in a sieve. Place them on a baking sheet, put them in the oven, where they dry for 5-7 hours at a temperature of 55-60ºC, and then another 2 hours at a temperature of 70-80ºC. Store the finished dried pumpkin in closed boxes or canvas bags.
Finally, one piece of advice: for preparations, especially sweet ones, use nutmeg pumpkin, it is sweeter and more aromatic.
Happy preparations!
Larisa Shuftaykina
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 for a variety of salads, appetizers, jams, purees and compotes, which will repeatedly delight you and your household with its wonderful taste. Pumpkin preparations for the winter will be a wonderful addition to both everyday and holiday tables.
In one of the last articles we gave advice on what to cook with pumpkin. I am glad that interest in this culture has gradually begun to grow again - after all, just recently it was ignored and considered suitable only for feeding domestic animals. Meanwhile, pumpkin is very rich in vitamins - primarily A and E, as well as B vitamins. The first two are necessary for maintaining youth and elasticity of the skin, and the latter ensure hair thickness. In other words, the pumpkin can be given the honorary title of “guardian of female beauty,” and it is the fair half who must make sure that it is present on the home table every day, even in the form of preparations for the winter.
You can preserve pumpkin according to recipes from The Fair 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.
Preparation: Wash the pumpkin, cut it into pieces, remove the seeds from it with a tablespoon. The skin is peeled off and the pulp is cut into cubes with a side of 1 to 2.5 cm. Syrup is made from water and sugar, brought to an intense boil and pumpkin cubes are placed in it. Squeeze the juice out of 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 the pan with the pumpkin.
Place the finished pumpkin on a sieve, allow excess water to drain and puree or pass through a blender while it is still hot. The finished puree is placed in a clean, sterilized jar and hermetically sealed with a lid steamed in boiling water.
Preparing 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.
Preparation: the pumpkin needs to be washed, cut, peeled from the seeds of the fibers on which they are held, and also remove the skin. Apples are also freed from peel and seeds. Both are passed through a meat grinder, mixed with sugar, placed in an enamel pan and cooked 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 placed in a sterilized glass container 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 ground black pepper - to taste, vegetable oil (preferably olive) - 3 tbsp. spoons, chopped fresh basil or marjoram - 1 tbsp. spoon, apple cider vinegar - 1 tbsp. spoon.
Preparation: Grate the pumpkin and carrots on a coarse grater, finely chop the onion, mince the tomatoes or turn them into pulp using a blender. Heat vegetable oil in a thick-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, stir and simmer for another 20 minutes, remembering to stir. At the very end, add apple cider vinegar to the vegetable mixture. Place hot caviar into sterilized jars and seal with lids previously scalded with boiling water.
Pickled pumpkin for the winter - the simplest recipe
Products: pumpkin weighing up to 3 kg, water - 1 l, table vinegar 9% - 5 tbsp. spoon, salt - 1 tbsp. spoon, sugar - 1 tbsp. spoon, cinnamon – 2-3 g, cloves and black peppercorns – 5-6 pcs., bay leaf – 2 pcs.
Preparation: A marinade is prepared from water, vinegar, spices, sugar and salt. The prepared pumpkin pulp is cut into small cubes and doused with boiling water. You can simply immerse the pumpkin in boiling water for 1-1.5 minutes, then drain the liquid, cool the pumpkin and place it in clean jars. Boiling marinade is poured into each jar so that it fills the container to the very edges and even overflows a little. Sterilization of jars with a volume of 0.5 liters is carried out within 15 minutes, with a volume of 1 liter - within 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.
Preparation: 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 vegetables with marinade 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 onto a sieve and distributed into jars that have been prepared and sterilized in advance. The drained marinade is brought to a boil again and, without allowing it to cool, is poured into the jars. They roll it up immediately.
Winter pumpkin salad 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.
Preparation: 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. Heat the vegetable oil and lightly brown the onions and carrots in it, then add the pumpkin and bell pepper. The vegetables are mixed and simmered over low heat for 5 minutes, and then tomatoes minced through a meat grinder, salt and pepper are added. In this form, simmer 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. Hot salad is laid out in them and immediately rolled up.
Winter appetizer made from 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 m l.
Preparation: all vegetables, except eggplants, are washed, peeled and cut into small slices. There is no need to peel eggplants before slicing; they are cut together with the skin. Tomatoes are passed through a meat grinder or blender - they should turn into a liquid pulp. Bring it 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 brought to a boil again and simmered 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 have completely cooled down.
Sweet preparations for the winter: pumpkin jam with lemon
Products: peeled pumpkin – 1 kg, granulated sugar – 1 kg, medium-sized lemon – 1 pc.
Preparation: cut the pumpkin into cubes measuring 1x1 cm, place in an enamel bowl or pan and cover with sugar. It should stand at room temperature for 8-10 hours and let out the juice. After this, the container with the pumpkin is placed on low heat 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 (the upper yellow part of the skin) from the lemon. This can be done by treating it with a grater. The white part of the skin is cut off with a knife and thrown away, since it is unsuitable for making jam. The lemon pulp is passed through a meat grinder, mixed with chopped zest and added to the boiling jam shortly before the end of cooking. The mixture is poured into jars after it has cooled.
Homemade pumpkin honey
Products: peeled pumpkin – 1 kg, sugar – 200 g, cinnamon – 2-3 g, cloves – 5-6 pcs.
Preparation: the pumpkin pulp is grated on a coarse grater, mixed with sugar, placed in an enamel container and left for several hours until the juice is released. The container is placed on low heat and boiled, periodically scooping out and pouring excess juice into another container. When the pumpkin becomes completely soft, you need to add cinnamon and cloves, after which the cooking of the “honey” is continued for some time, bringing it to the consistency of sour cream. The mass is poured hot into sterilized jars and sealed. 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.
Preparation: put the pumpkin cut into small and thin slices into a saucepan, pour sugar into it and pour hot water. The container is placed on the stove, brought to a boil, vinegar is poured in, and boiled for about 20 minutes. Before finishing cooking, you can flavor the compote with vanilla sugar.
The compote is laid out and poured into sterilized glass jars, screwed on, the jars are turned upside down and left in this position until they cool completely.
We also recommend reading the articles:
Delicious pumpkin dishes: TOP 5 available recipes
Autumn diet: long live the pumpkin!
Pumpkin salads: 15 most delicious pumpkin salads
Stuffed pumpkin: recipes for every taste
Oh, and my pumpkin was bad this year, so get ready - there will be a lot of different recipes with this red-haired beauty in the leading role. Today we will make a very tasty salad with pumpkin for the winter - a simple, aromatic, tender and juicy vegetable dish. It can be eaten cold as an appetizer or heated and served as a side dish for meat or poultry. In any case, it will be delicious!
When prepared, winter pumpkin salad is not at all spicy, so for those who like savory snacks, you can add hot pepper (to taste). I selected the proportions for the recipe so that everything was in moderation. If the pumpkin and tomatoes are sweet, the amount of sugar can be reduced or removed altogether. How much salt to add is also up to you. I would not recommend excluding vinegar, since it not only completes the taste of pumpkin salad, but also plays the role of a preservative. In general, experiment!
Ingredients:
(1 kg ) (450 grams) (400 grams) (350 grams) (250 grams) (100 milliliters) (50 grams) (40 grams) (20 grams) (1.5 tablespoons) (2 branches) (2 tablespoons ) (0.5 teaspoon)
Cooking the dish step by step with photos:
To prepare this delicious vegetable salad for the winter, we will need the following products: pumpkin, sweet peppers, tomatoes, onions, carrots, tomato paste, apple cider vinegar, granulated sugar, table salt, ground black pepper, fresh garlic, parsley and refined vegetable oil. I will write in detail about all possible ingredient substitutions in the recipe steps. I give a lot of vegetables already prepared, that is, peeled.
So, the essence of preparing this pumpkin salad for the winter is to successively fry and stew the vegetables. We choose a larger, thick-walled dish (I have a 4-liter saucepan) and immediately pour 100 milliliters of odorless vegetable oil into it. I use sunflower, but you can use whatever you have available. While the oil is heating, peel and cut the onions into feathers. Place it in hot oil and fry, stirring occasionally, for about 10-15 minutes. There is no need to fry the onions until crispy - just let them soften and lightly brown. When you feel the pleasant characteristic aroma of fried onions, it’s time to add the next ingredient.
The second one will be carrots. While the onions were being prepared, we had already managed to peel and chop the juicy carrots. I decided to make it into circles, but you can cut it into strips or even chop it on a coarse grater. Add the carrots to the onions, stir and continue cooking over medium heat for about 10 minutes. You can cover it with a lid - it doesn't matter.
Next in line are sweet peppers. Here you can use fruits of any color - at that time I had red and green. We cut out the seeds, remove the white inner veins and cut the juicy pulp into arbitrary pieces - for me these are not very long strips (with a side of about 1 cm and a length of 3-4 cm). Don't forget to stir the vegetables so they don't burn.
Then we move on to tomatoes. If your tomatoes are dense and the skin is too hard, it is advisable to remove it. To do this, make a cross-shaped cut on each tomato (on the side opposite the stalk) and place the vegetables in boiling water for a minute. After this, take out the tomatoes and place them in a bowl of ice water - the skin literally slides off on its own. My tomatoes are homemade, juicy, with thin skin, so I just roughly chopped them with a knife and put them in a saucepan. When the salad is ready, this skin will not be felt. Simmer the vegetables for another 10 minutes under the lid, stirring a couple of times during this time.
Now let's add seasonings - in this case, sugar and salt. I indicate the quantity that we personally like, and you try and adjust the taste according to your preferences. We take regular food salt (rock salt), not iodized (in this case, there is a high probability of spoilage of the products and the appearance of an unpleasant aftertaste). Depending on the type of pumpkin (sweet or not), you may not need sugar at all, so feel free to experiment.
Mix the vegetables and add tomato paste. You might be wondering why there is pasta in a salad if there are already tomatoes? The fact is that tomato paste is a concentrate. The product has a rich tomato flavor and a beautiful color that will make the salad truly delicious. Don't neglect adding it - it's important in this recipe. By the way, I told you how to prepare tomato paste at home last year -. Mix everything thoroughly again, cover the pan with a lid and simmer the vegetables over low heat for about 10 minutes.
In the meantime, all that remains is to prepare our main ingredient - pumpkin. You remember what I said above? The weight of vegetables is indicated in peeled form. We cut a clean pumpkin into pieces, remove the hard peel (it is most convenient to cut it with a vegetable peeler) and cut out the soft part that contains the mature seeds - this is all unnecessary. Cut the dense pulp itself into fairly large cubes - approximately 3x3 cm.
After about 10 minutes, you can already monitor the readiness of the pumpkin, since all the other vegetables are already ready. It is important here not to overcook the inherently tender and watery pumpkin slices - at this stage they should become translucent. That is, they must be ready, but not completely. If you overcook, the pumpkin cubes will simply fall apart into mush, but we need them whole. By the way, try the salad again for salt and sugar and, if necessary, adjust the taste. Add garlic and fresh parsley, which need to be chopped finely with a knife. If desired, you can grate the garlic or pass it through a press. If you don’t have fresh garlic on hand, you can use dried garlic - 1.5-2 teaspoons is enough. Instead of (or together with) parsley, you can add any aromatic herbs that you personally like - the same dill will work perfectly. Mix everything and steam the aromatic additives for about 3-4 minutes.
At the end, pour a couple of tablespoons of apple cider vinegar, gently mix the salad again, cover the pan with a lid and let the vegetables bubble for another minute or two. If you don’t have apple cider vinegar on hand, take table vinegar - 1.5-2 tablespoons.
In the fall, when harvesting pumpkins, gardeners most often store the fruits. Well-ripened pumpkins, without cracks or scratches on the skin 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 fruit, but also on the variety. For example, pumpkins of the “Stofuntovaya” or “Gribovskaya Winter” variety can last until next summer, but the most delicious, sweet and aromatic nutmeg ones will have to be eaten until mid-winter. And not all pumpkins are removed from the garden in perfect condition. On one there was a mark from the beak of a neighbor's chicken, and the other was without a dry tail.
Besides this, there is another problem. Having cut the fruit, which sometimes weighs quite a kilogram, it is difficult to use it at one time. The beneficial properties and nutritional value of cut pumpkin, even in the refrigerator, are lost in a matter of hours.
In order not to condemn your family to a “pumpkin” diet, but at the same time preserve what you grow, you can make a variety of pumpkin preparations 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 prepare your favorite dishes during the cold season, as well as delicacies for small and large sweet tooths.
How to freeze pumpkin for the winter?
When preparing pumpkin preparations for the winter, housewives try to choose a recipe and method in which the vegetable retains maximum benefits and all its characteristics. Until recently, it was impossible to do without heat treatment or the use of preservatives such as citric or acetic acid. Today nothing interferes just like . squash, freeze the pumpkin for the winter, and after some time use a product that is just as healthy and tasty as the 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 there is a small child in the family, or the housewife likes to bake pumpkin pies, it is convenient to use a recipe with a photo where pumpkin is frozen in the form of puree for the winter.
- Gourmets who want to treat themselves to dietary spaghetti from this variety of pumpkin can freeze the blanched pulp in portioned bags.
- The easiest way is to freeze pumpkin for the winter in the form of small cubes, which are added to porridges, used in vegetable side dishes, casseroles and pies.
Before using as part of preparations for the winter, the pumpkin is thoroughly washed, cut and cleaned of the fibrous core and seeds.
If you are going to freeze the pumpkin into cubes, then the prepared pieces up to 3 cm in size are immersed in boiling water for 2-3 minutes.
After which the raw materials are laid out on a baking sheet, dried and sent to the freezer, trying to ensure 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 down into fibers, it is better to bake the pumpkin cut into halves. After this, the cooled fibers are removed, laid out in a thin layer on a tray and frozen.
If you freeze 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 prepare pumpkin for the winter in the form of frozen puree, large pieces of the fruit are placed on a baking sheet, bark side down, and placed in the oven. When, after 40 minutes, the pulp, which is at a temperature of 180–190 °C, softens, the pumpkin is taken out and cooled.
The extracted pulp is crushed until the mass becomes homogeneous and airy. Then put into small bags or forms for freezing.
You can also bake pumpkin 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 prepare the baked pumpkin.
Pumpkin intended for baking can be seasoned with salt, cinnamon, sugar or other spices and herbs to taste.
The frozen cubes are transferred to tightly sealed bags or containers that can be easily placed in the freezer.
You can make a delicious, savory pumpkin appetizer by marinating the pulp. For this winter pumpkin preparation, take a ripe fruit with dense, but not coarse pulp. The pumpkin is washed, peeled and cut into cubes convenient for placing in jars.
The raw materials are blanched for 2–3 minutes, cooled and placed in clean glass containers. On top of the pieces, the jars are filled with marinade, made on the basis that 1 liter of water contains:
- 30 grams of sugar;
- 20 grams of salt;
- 5-6 cloves and allspice grains;
- a small piece of cinnamon.
The mixture of spices in water is brought to a boil and kept on fire for another 5 minutes, then 100 ml of 9 percent 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 preparation prepared in this way for the winter must be hermetically sealed with lids and sterilized.
Pumpkin caviar with vegetables
Healthy and tasty vegetable caviar made from pumpkin and other vegetables is both an excellent snack and an easy addition to a more satisfying side dish of boiled.
For 1 kg of peeled pumpkin pulp, take 500 grams of chopped carrots and 150 grams of chopped onions. Boil the pumpkin for half an hour or bake for about 40 minutes at 180 °C until the flesh softens. At this time, chopped onions and carrots are fried in vegetable oil, adding salt, black pepper, paprika and herbs to taste.
When it turns brown, remove the vegetables from the heat and mix with the pumpkin. To obtain a homogeneous mass, use a blender or food processor. Ready pumpkin caviar, prepared for the winter, is placed in clean small jars, closed and sterilized.
Dried pumpkin - an original snack for vegetable lovers
Drying a pumpkin is not at all difficult, but the whole family, taking into account the tastes and preferences of each member of the household, will be provided with original chips.
For this delicacy, it is better to take a pumpkin with dense, homogeneous pulp, and the fruit may not be very sweet. This will make excellent salted chips. If the pulp contains a lot of sugars, it is better to make a snack for children and adult sweet tooth lovers:
- The fruit is washed and cleaned.
- Then, according to the recipe, as in the photo, the pumpkin for winter preparation is thinly cut into slices no more than 2-3 mm thick
- The resulting plates are blanched for several minutes in boiling water, to which salt or sugar is added, depending on the tastes of the household.
- The slices removed from boiling water are cooled under running cold water.
- The pumpkin is dried and laid out on a tray.
To make dried pumpkin tastier, before drying, the still wet plates are seasoned to taste with spices and herbs.
To prepare pumpkin for the winter in this way, it is better to use an electric dryer, in which the slices will 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 a housewife makes pumpkin juice for the winter, what is often left is a dense dehydrated puree, 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 you add water, it turns into a complete puree. And besides this, it is an amazing additive for home baking, which thanks to this will acquire an original taste and color.
If you don’t have ready-made puree, it’s easy to make. 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 in a thin layer on parchment paper, is placed on a drying 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 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. True, due to the fresh 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.
- The pumpkin and fruits are washed, peeled and chopped, and the peel should not be removed from the lemon and orange.
- The fruits are poured with syrup, the dishes are placed on the fire and, removing the resulting foam, the pumpkin preparation for the winter is brought to a boil again.
- To soak the pieces of vegetables and fruits in the hot syrup, remove the jam from the heat and leave to infuse.
- After 3-4 hours, bring it to a boil again, boil for five minutes and let it brew again.
- During the last cooking, the jam should boil over the fire for 5–10 minutes, after which the product is poured into sterile jars and closed.
If desired, you can add nut kernels to the pumpkin jam, which are first 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. The seeds are removed from the fruit.
- The 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 over low heat for up to 2 hours, making sure that the dish does not burn.
- A few minutes before it is ready, add a teaspoon of citric acid to the mass, and mix the puree thoroughly.
Useful pumpkin preparations for the winter are laid out in clean, sterile jars and hermetically sealed.
Candied pumpkin for the winter
The pumpkin, washed and cleared of peel and seeds, 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 soaked in 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 the fire for several minutes, and then be sure to let it brew. After 5–7 hours, the process is repeated. In this case, the pumpkin will retain its shape and density, but will acquire a great honey taste. Pumpkin slices prepared 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.
Winter pumpkin salad recipe - video
