Pumpkin pickled: recipes with photos. Delicious Estonian pickled pumpkin

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Among home canned vegetables, tomatoes and cucumbers, zucchini, eggplants, peppers and cabbage take the first place. Pumpkin - s alted or pickled - you will meet on the table among snacks much less often. But in vain! After all, it is very tasty, especially if properly preserved, and also useful. Therefore, let's look at a couple of recipes - suddenly come in handy?

General recommendations

By and large, pickled pumpkin is prepared from almost all varieties of this gourd. Although experienced chefs recommend squash. They are easy to distinguish in appearance from other varieties of pumpkin. Patissons are shaped like plates with wavy edges. Their color varies from white and pastel green to rich yellow. Pickled pumpkin from summer varieties is especially successful: “early white”, “white”, “yellow flat”, “speckled green”. But ordinary, autumn, orange late-ripening fruits will turn out no worse if you try. If we talk about squash, first of all, young specimens, 5-day ripeness, are suitable for preservation. They have a tough skin andseeds are underdeveloped. But the pulp is already quite dense. With a size of up to 7 cm in diameter, whole marinated pumpkin is preserved. Larger vegetables are cut into slices or diced. In any case, the fruits should be blanched before being placed in jars - chopped for half a minute, whole heads for 1 minute. Then immediately the blanks are cooled under cold water. Packaged in jars, pickled pumpkin is dressed with approximately the same filling as is prepared for zucchini or cucumbers.

Pumpkin Marinade

Patissons and other varieties of pumpkin are usually preserved in jars - half a liter, liter, etc. Filling is done, as a rule, in a ratio of 5% s alt per 1 liter of liquid. To make pickled pumpkin appetizing, recipes recommend using spices: horseradish and blackcurrant leaves, garlic, allspice and hot peppers. In spicy marinades, cloves and cinnamon are put in jars. In addition to s alt, vinegar is added to the filling. The classic pickled squash, found in cookbooks from decades past, is preserved with 6% table vinegar. For a jar with a capacity of 0.5 liters, it takes 40 g, for a liter - 80, and so on. The last stage of preparation is sterilization. And here, too, there are rules. Half-liter jars you should boil for 5 minutes, liter - 8, 3 liters - 20 minutes.

Pumpkin in a spicy marinade

One of the most interesting options for preserving pumpkin marinated for the winter looksso. You will need one and a half kg of vegetables, 300 g of apple cider vinegar, 250 g of water and 250 g of sugar, cinnamon sticks, cut into small pieces. As well as black peppercorns, 15 cloves of garlic, a piece of ginger root, cut into slices (put 1-2 in each jar). How is such a pickled pumpkin prepared for the winter? Boil the marinade first. Heat water, pour sugar, s alt, pepper, pour in vinegar and, stirring, bring to a boil, strain. Then put the pumpkin cut into large cubes in a saucepan and cook until it becomes translucent and soft (about 40 minutes over medium heat). Then spread the workpiece in sterile jars, add brine, pieces of cinnamon sticks, chopped garlic and ginger cloves. Boil 20 minutes and roll up.

Pumpkin spicy

"Estonian pickled pumpkin" - doesn't it sound tempting! Do not be surprised that we remembered this B altic country. If we rarely preserve this vegetable, then among Estonians it is almost a national dish. A sort of "B altic pineapple" - this is how the melon culture, which we write about, is quite seriously called. And something, and Estonian-style pickled pumpkin can be found in winter in the pantry or cellar of every housewife! It is attractive with a wonderful sweet and sour taste, harmonious with various meat dishes, suitable as a filling for pies, and in general a snack is what you need!

Ingredients: one and a half kg of already peeled pumpkin, 750 g of water, 12 cloves, 15 or more black allspice peas and the samespicy, 1.5-2 cups of sugar, grated nutmeg, optionally a little cinnamon and ginger, 1 pod of red hot pepper. Vinegar will need 200 g. Estonian pickled pumpkin is prepared as follows. Cut the fruits into cubes of 4-5 cm. Put them in a saucepan. Prepare a marinade from the listed ingredients. For him, cut the hot pepper into small pieces. Pour the pumpkin with the finished marinade, cover with a lid and put it in a cool place for a day. The next day, boil the vegetable in it for about 20-25 minutes, put the workpiece in sterile jars and boil for 10 minutes, then roll it up. By experimenting with the amount of vinegar and sugar, you can perfect the recipe for how to pickle pumpkin to suit your taste!

Pumpkin loin

For lovers of exotic snacks, pickled pumpkin in Korean will be just right. The recipe for its preparation resembles the famous Korean carrot, and the taste is somewhat close. Therefore, if you know how to pickle carrots, then you can handle pumpkin for sure! The only "but": it should be harvested in small portions, stored in the refrigerator for no longer than 5 days, and even better - eat before this time and make fresh.

So: peel the young mature pumpkin (squash) and grate it with the same grater that is intended for Korean carrots. Chop a medium-sized head of garlic (one and a half) into small pieces or squeeze through the garlic. Add it to grated pumpkin. Pour 2 or even 3 tablespoons of sugar, the same amountor a little less apple cider vinegar, a little s alt and soy sauce. Korean pumpkin, like carrots, requires a lot of spices. It is best to buy a bag for carrots and pour some or all of it into the workpiece. Separately, the recipe advises to mix hot red pepper (ground). But this is for lovers of very spicy snacks. Plus, add a pinch of turmeric for vibrant color. And one more thing: Koreans practice the mandatory addition of monosodium glutamate to dishes, but here we leave it to your discretion. Heat about 50-100 g of vegetable oil well so that smoke appears. And fill them with a pumpkin. Mix thoroughly, cover and let it brew for half a day. Then enjoy the bright, unforgettable aroma and taste of the dish!

Patissons with horseradish

The taste of such squash resembles spicy zucchini. Their smell excites the appetite, and the pumpkin is eaten with great pleasure. Recipe components: about 650 g of squash, several sprigs of dill and tarragon, half a horseradish leaf or 5-6 pieces of cherry leaves, a few bay leaves are consumed per liter jar. And 2-3 cloves of garlic. The marinade is as follows: for every 1 liter of water there are 1.5-2 tablespoons of sugar, 1 tablespoon of s alt, 150 g of vinegar (6%), half a teaspoon of ground hot pepper. Place greens, chopped garlic on the bottom of sterilized jars. Peel the pumpkins, cut into slices, tightly fill the jars with them in height. Boil the marinade and pour over the workpieces hot. Sterilize canned food for 15 minutes, then seal.

Bulgarian pumpkin

And, finally, here is such an original recipe that Bulgarian cuisine offers us. Why it is unusual: pumpkin for pickling should not be cut into cubes, slices or sticks, but with stars using a special cut. Well, or already how it will turn out. The main thing is that the shredder is medium-sized. Place the chopped vegetable in half-liter or liter jars in layers: pumpkin - greens (celery and parsley). In each container, add a few peas of allspice, a little cumin and coriander. Pour boiling marinade, which is cooked like this: for every liter of water, 5 g of s alt is required; vinegar is poured into the hot brine (ratio 1 to 2: 1 part acid, 2 water). Sterilize jars 0, 5 15 minutes, liter 20, immediately roll up.