Pumpkin preparations for the winter. Autumn salad with pumpkin for the winter

18.04.2019 Healthy eating

Pumpkin pie, pumpkin candied fruits, pumpkin puree soup - all these dishes are familiar to most lovers of this sunny vegetable... But few people know that pumpkin also makes delicious preparations for the winter. The other day I thoroughly rummaged through my archives and chose 9 best pumpkin recipes for the winter for you.

Pumpkin marmalade

This type of dessert is very popular in Syria. Remove the peel and seeds from the pumpkin, divide it into pieces 5 centimeters long and 3 centimeters wide and place it for 24 hours in a lime solution (for its preparation, whitewash lime is diluted in water in a ratio of 1:15, defended and used upper layer liquid). Next, the pumpkin is kept for 7 days in clean water which is updated every 10-12 hours. At the end, the pumpkin is boiled in sugar syrup to a state of transparency. Ready pumpkin marmalade is stored in syrup, and before laying out on a dish, the slices are sprinkled with crushed nuts or coconut flakes.

Plum and pumpkin puree

Ingredients: 500 grams of pumpkin, 500 grams of plum, water.

Method of preparation: Place the peeled and sliced pumpkin and plum in a saucepan and boil in a small volume of water for 15-20 minutes (until soft). Beat the mass with a blender (pass through a meat grinder), boil again, pour into sterile jars and seal them with lids.

Pumpkin in sea buckthorn juice

Ingredients: 1 liter fresh juice sea buckthorn, 1 kilogram of pumpkin pulp, 1 kilogram of granulated sugar.

Method of preparation: Put the pumpkin cut into pieces in a saucepan, pour sea buckthorn juice and sprinkle with sugar. Boil the pumpkin in sugar syrup until it is completely softened (15-20 minutes over low heat after boiling). At the end of cooking, you can add a little grated lemon or orange peel... Pour the resulting hot mass into clean jars and roll up.

Dried pumpkin

If you have nowhere to store a large pumpkin crop, then some of the fruits can be dried. To do this, they are peeled and seeds, cut into 1 centimeter thick plates, which are then laid out on a central heating battery covered with gauze (you can also use electric dryer). The pumpkin stays as sweet and delicious as fresh. Dried pumpkin can be eaten as a snack or soaked in water and added to stews and salads.

Pumpkin compote

Ingredients: 500-600 grams of pumpkin, 3 liters of water, 350 grams of sugar, 9 grams of citric acid

Method of preparation: Remove the seeds and skin from the pumpkin and cut it into 2 x 2 cm cubes. Place the pumpkin in a saucepan, cover with water, add citric acid and bring to a boil. Leave in this form for a day, then catch the pumpkin with a slotted spoon and transfer it to a three-liter sterilized jar. Add sugar to the remaining pumpkin water, bring to a boil and pour the hot liquid into the jar. Cover the jar with a lid and pasteurize for 20 minutes. Then roll up and store cool.

Pumpkin salad for the winter

Ingredients (based on liter jar): 750 grams of pumpkin, 250 grams of onions, 1-2 fruits of red bell pepper, 2-3 slices of carrots, a pinch of coriander, 1 Bay leaf ik, 3 black peppercorns, 1-2 leaves of basil or celery.

Marinade: 1 liter of water, 250 milliliters of 9% table vinegar, 30 grams of salt, 100 grams of sugar.

Method of preparation: Chop the onion and pumpkin into small, narrow rings, and chop the pepper into small slices. Place the vegetables in the jar in layers, sprinkling with spices each time. Fill the container to the brim with the marinade, attach the lid on top (loosely) and pasteurize for 25-30 minutes. After that, seal the container with a lid, turn it over and cool. Store canned food in a cool, dark place.

Ingredients: 1 kilogram pumpkin pulp, 500 grams of homemade tomatoes, 2 tablespoons refined sunflower oil, 5 onions, 1 small head of garlic, 1 teaspoon of ground hot pepper, 1 tablespoon grated fresh ginger(or ½ teaspoon dry).

Method of preparation: Fry finely chopped pumpkin and onion in oil for 5-8 minutes. Then add chopped tomatoes, finely chopped garlic, spices and salt to the mixture and simmer until thickened (on average 15-20 minutes). Spread out vegetable stew on jars with a capacity of 0.5-1 liter, cover them with lids and pasteurize for 20 minutes. Close the jars with lids and store in a cool place.

Sauerkraut with pumpkin

Ingredients: 500 grams of carrots, 500 grams of pumpkin, 2.5 kilograms white cabbage 2 tablespoons sugar, 2 tablespoons sugar

Cooking method:

Chop the cabbage finely and sprinkle with salt and sugar.
Remember her with your hands until you stand out a large number of juice.
Mix it with grated on coarse grater carrots and pumpkin.
Fold the resulting mass in a wide and tall dish and tamp a little (thin (5-6 millimeters wide) strips of pumpkin can be placed between the layers of vegetables).
Place a plate or a wooden circle with a weight on top.
Ferment the cabbage for 3-4 days, regularly piercing it with a wood or stainless steel stick (it is convenient to use a sushi stick).
After that, put the ready-made sauerkraut in jars and store in the refrigerator or in a cool cellar.

By the way, from a large pumpkin fruit you can make a kind of barrel for pickling tomatoes and cucumbers. To do this, remove seeds from it and scrape out the pulp so that the thickness of the walls is about 2-3 centimeters. Vegetables in such a barrel are simply incredibly tasty!

How do you harvest pumpkin for the winter? Please share yours proprietary recipe in comments!

An ordinary gardener knows very little about pumpkin preparations for the winter. Porridge, side dish - that's all the options country menu... Some gardeners grow pumpkins late varieties... Such balls are able to lie until the New Year without losing marketability. Then the seeds begin to sprout inside, and the pumpkin has to be put in 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 family in winter vitamin dish from pumpkin! Exists enough recipes for harvesting giant berries for future use. Among them, the most fastidious summer resident will find a suitable one to his taste. The main thing is not to be lazy and spend time processing the crop.

Composition and useful properties of pumpkin

The pumpkin more than once rescued a person in a time of famine. It is satisfying and tasty. The fruit is 2/3 of the pulp.

The 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 body's water-salt balance. Fruit juice is a mild diuretic. It works without undue stress on the kidneys. Pumpkin has a mild laxative effect. Dishes made from it are useful for chronic constipation. At the same time, there is no dehydration of the body. By the amount of proteins and iron, pumpkin is in the lead. It is superior to the eggs of chickens and quails.

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

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

Choosing the best variety and preparing the pumpkin

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

For drying and drying, varieties and hybrids with dense, slightly juicy pulp are suitable. Such pumpkin makes wonderful candied fruits. Such fruits are also suitable for compotes and jams: the contents will be whole, will not boil over.

Fruit preparation

Fully ripe pumpkins with whole skin... If the skin is damaged by insects or animals, the fruits are not selected for canning. It is important not to injure the fruit at the point of attachment to the liana: 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 the pumpkin hot water... Use a brush for stubborn dirt.
Dry or wipe dry with a paper towel.
Cut in half and pick out the seeds with a spoon. They should be washed in cold water, dry and eat.
Use a spoon to clean out the remains of the seed chambers: in canned food, they feel like woody fibers.
Remove the peel using a special knife.
Cut out areas of flesh with an uncharacteristic color.
Cut the pulp into pieces according to the requirements of the recipe.

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

Recipes for delicious preparations for the winter

Winter pumpkin preparations will diversify the menu in the cold season. They come in handy during fasting: the dishes quickly fill up and are not slow. Golden juices and jams supply a tired body with a complex of minerals and vitamins.

In conditions home cooking are popular pumpkin side dishes... Their sweetish taste goes well with cereals, chicken and fish.

Gardeners are interested in what they can soon cook from pumpkin at home. Complete lunch! And prepared semi-finished products in this case will come in handy. The best recipes processing the pumpkin crop will help fill with sunlight and useful vitamins winter cooking dishes.

Dried

Drying pumpkin for the winter is easy enough. To receive tasty blanks choose a variety or hybrid with dense, slightly juicy pulp, bright orange or yellow flowers... Most easy way- 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 put into a canvas bag and stored in a dark, dry place. Qualitatively dried pumpkin keeps freshness for up to a year.

Not hard to do dried billet in an electric dryer or oven. Sequencing:

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

V gas oven drying is carried out with the door half open at minimum heat. The process takes 4-5 hours. In the electric (new sample) mode, select the "Drying" mode and follow the instructions.

Dried

With this method of cooking, pieces of a sunny vegetable look like candied fruits. The delicacy goes well with tea or coffee. Low calorie sweetness will delight those who are watching the weight of gardeners. Such sweets are especially loved by children.

How to proceed:

cut the pumpkin into pieces or slices 3-4 centimeters thick;
put in a glass container and cover granulated sugar(the amount of the ingredient is determined by the taste of the gardener);
keep first 2-3 hours in a warm place, then 12 hours in the refrigerator;
drain the released syrup into a saucepan and bring to a boil;
gently 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 the drying to readiness.

Completely finished dried pumpkin outside has a crust, inside is soft. It should be stored in glassware with a ground-in lid. Shelf life - up to six months.

Cooking caviar

Pumpkin caviar - a delicacy and healthy delicacy... Its sweetish taste will appeal to everyone at home. Pumpkin caviar should be used as an appetizer or as a side dish for meat dishes.

To prepare the dish you will need:

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

Caviar preparation:

First, boil the pumpkin in water (you need 2 liters of liquid). The vegetable pieces should be soft.
Rest vegetable ingredients peel, 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 the roast in a bowl and puree with a blender (it is permissible to grind the mixture with a meat grinder).
Put in all the spices tomato paste... Cook on slow heating for 40-45 minutes. It is required to constantly stir.
Remove from heat and pour in vinegar in portions. Dispense immediately into prepared cans. Caviar must be sterilized in any way familiar to the gardener for 20-25 minutes.

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

The classic pickling recipe

Pumpkin is low in acid. When preparing, take into account: 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, infusion of barberry).

What products are needed:

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

How to prepare a snack:

You should start by preparing the fill. Pour the 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 tackle the vegetables. Cut the pumpkin into pieces of the desired size. Peel and chop the pepper into strips. Remove the covering scales from the garlic. Gently put all vegetables in a saucepan with boiling marinade and simmer with slow heating for 30 minutes.
Pour vinegar in portions, stir and turn off the heating. Dispense the contents immediately into clean banks.

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

Marinated with spices without sterilization

The recipe without sterilization assumes self-pasteurization. With this quick cooking 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 method canning allows the gardener to use any spices growing on the beds: onion, garlic, dill, horseradish (root and leaves), black currant and cherry leaves, tarragon.

Pickling takes place according to any selected recipe. At the end, it is required to pack the semi-finished product into sterile containers, seal with lids, turn upside down and wrap it up thoroughly. The self-pasteurization process begins. It lasts until the canned food has cooled completely. Finished product stored at room temperature for up to 1 year.

Bell pepper and pumpkin salad

This hot and sweet appetizer will become perfect complement To winter menu... Adults can use it as a side dish with a main dish.

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: vegetable refined oil;
1/2 teaspoon of ground pepper.

How to cook:

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

It is also good to eat such yummy at the height of the ripening of the crop: the snack will replenish the vitamin and mineral balance of the gardener.

Eggplant appetizer

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

To prepare an eggplant snack you will need:

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. Purée the tomatoes with a blender and mix with chopped garlic. Pour into a bowl or kettle and add sugar, oil and salt. Set to minimum heat.
While the fill is preparing to boil, you should tackle the base. Cut the pumpkin, remove the skin from the eggplant and cut it too. Remove stalks with seeds from peppers, chop into strips.
Pour 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 (5 minutes without boiling).

Prepare the finished snack in sterile containers, roll up, put on the lids and wrap. After cooling down, the mixture is great at room temperature.

Lemon Jam for Kids

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 at 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 classic way making jam. Peel the zest from the lemon, remove the white films and remove the seeds. Cut the pumpkin and lemon into random sized pieces. Ready ingredients it is required to pour into a basin and cover with sugar on top. After 6-7 hours, the pumpkin and lemon will juice up. The basin should be put on minimum heat, brought to a boil, boiled for 5 minutes and the heat should be turned off.

Leave the bowl for 8 hours to soak the ingredients with the syrup. Then put on heating and repeat the operation. The total boil 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, if it stands upside down - it's done. The jam is stored in sterile jars at room temperature.

Canned Pumpkin with Orange

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

First, the main ingredients - pumpkin and orange - are cut. They are stacked in layers in clean jars. The bookmark should 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 and pumpkin puree

An excellent pumpkin dessert using sour apples. The ingredients are taken in equal amounts. Sour juice apples acts as a preservative. Pectin gives thickness to the preparation. Sugar is added randomly. Some gardeners replace it with fructose. Peel the apples, cut out the middle. Cut the pumpkin into arbitrary 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 deep golden hue. It keeps well in sterile jars until the next harvest.

Pumpkin - Estonian pineapple

The beautiful name hides the recipe for a common pickled pumpkin. The pieces are transparent, like pineapple pieces 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 fill. Pour water into a deep saucepan and bring to a boil. Then add salt and sugar and boil again.
Put chopped pumpkin in the marinade and cook on slow heat for 15 minutes. Then remove from heat and leave for 8-10 hours to soak the vegetable with marinade.
Put the saucepan on the fire again, add the spices and cook until the pumpkin is transparent. Pour vinegar in portions and mix. The canned food is ready.

They should be placed 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 a snap. Marinating takes a little time. This appetizer will add variety to the menu of spicy food 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 at 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 Korean salads - 1 piece;
ground coriander - 1 teaspoon.

For cooking, the pumpkin should be grated and placed in a glass or porcelain bowl. Then add coriander, salt, sugar, salad mix, oil and vinegar. To stir thoroughly.

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

How to store blanks

The method and place of storage of pumpkin blanks are determined by the canning method. Workpieces without sterilization or self-pasteurization must be kept in a cool place - a cellar or refrigerator. Passed the final heat treatment canned food is great in a regular cabinet in the kitchen or pantry. Dried and dried pumpkin requires a well-ventilated dry area.

Pumpkin salad for the winter, prepared during the ripening season of this vegetable, makes it possible to diversify the table in the cold season, not only tasty, but also healthy dish. Healing qualities pumpkins have been known for a long time. It is not only easy to digest, but also contains a large amount of vitamins, biologically active substances, trace elements.

From a culinary point of view, the indisputable advantage of pumpkin is its mild taste, which makes it possible to display the full bouquet of the spices used.

If you want the squash and vegetables in the canned salad to be crisp and firm, add the vinegar at the start of cooking. If you like the soft texture of the food in the salad, add the vinegar at the end of cooking.

Pumpkin goes well with all vegetables. Salads made from it not only whet the appetite, but also allow you to enjoy the taste and aroma of other ingredients included in the dish.

How to make pumpkin salad for the winter - 15 varieties

Delicious and original salad, in which the taste of mushrooms perfectly complements the sweetness of pumpkin.

Ingredients:

Pumpkin - 1 kg.
Zucchini - 1 kg.
Onions - 0.25 kg.
Carrots - 0.5 kg.
Tomatoes - 0.5 kg.
Chanterelle mushrooms - 0.5 kg.
Green basil- 50 gr.
Dried parsley and dill - 5 g each.
Vegetable oil - 130 ml.
Salt - 20 gr.
Vinegar 9% - 30 gr.
Sugar - 35 gr.

Preparation:

Cut the peeled pumpkin into large cubes, the onion - into slices, the carrots - into thin slices, the pulp of the courgette - into large cubes, the tomatoes - into slices.

Soak chanterelles in cold water, peel. Then chop finely.

Pour oil into a pot and put vegetables, sprinkle with sugar and salt, dried herbs. Simmer for 45 minutes.

In 5 min. until ready to pour in vinegar and chopped basil.

Arrange the hot salad in sterilized jars, close with sterilized lids and wrap warmly upside down.

Store in a cool place after cooling.

Delicious and hearty salad which can be used both as a snack and as independent dish perfect for those on the Ducan diet or fasting.

Ingredients:

Asparagus beans - 1 kg.
Pumpkin - 2 kg.
Bell pepper- 0.5 kg.
Tomatoes - 1 kg.
Salt - 2 tablespoons
Garlic - 2 cloves
Dill - by preference
Black pepper - by preference
Sugar - glass
Vinegar 6% - 100 gr.

Preparation:

Peel the pumpkin, remove the peel. Cut into cubes.

Cut the asparagus beans into sticks.

Blend the tomatoes with garlic, sugar, salt, vinegar, vegetable oil.

Cut the pepper into half rings.

Put vegetables in the tomato mixture and cook over low heat for 45 minutes.

Arrange in sterilized jars and roll up.

The dish turns out to be delicious and rich in vitamins. Well suited as a side dish for fish and meat.

Ingredients:

Pumpkin - 0.8 kg.
Bulgarian pepper - 0.4 kg.
Onions - 0.3 kg.
Carrots - 0.2 kg.
Tomatoes - 0.3 kg.
Vegetable oil - 100 ml.
Tomato paste - 50 gr.
Salt - 1 ½ tablespoons of tablespoons
Garlic - 20 gr.
Parsley - 3 branches
Black pepper - ½ teaspoon
Apple cider vinegar - 2 tablespoons
Sugar - 40 gr.

Preparation:

Cut the onion into half rings, grate the carrots on a coarse grater, pepper - in strips. Chop the tomatoes coarsely.

Cut the pumpkin pulp into cubes.

Press the garlic through a press, chop the parsley.

Pour oil into a thick-walled dish and sauté onions and carrots, add peppers and tomatoes and simmer for 10 minutes.

Add sugar, salt, tomato paste - simmer for 10 minutes. Add pumpkin and simmer for 10 minutes.

Then add the rest of the ingredients and let simmer for 5 minutes.

Arrange in jars and twist.

This home preparation differs in originality of taste and aromas. Can be used as an independent dish during fasting.

Ingredients:

Pumpkin - 1 kg.
Water - 0.6 l.
Honey - tablespoon
Dark wine vinegar - 150 ml.
Olive oil - 200 ml.
Garlic - 1 head
Mint - 30 gr.

Preparation:

Peel the pumpkin, remove the peel. Cut into small cubes. Sprinkle with salt and leave for 12 hours.

Cut the pepper into small slices.

Cut the carrots into small cubes.

Blanch the peppers and carrots in boiling water.

Drain the pumpkin juice.

Boil water with vinegar, you can add your favorite spices. Add pumpkin, carrots, peppers and marinate for 5 minutes. Add minced garlic, chopped mint, honey and cook for another 5 minutes.

Drain the marinade from the vegetables, put them in sterilized jars, pour over heated olive oil and seal.

Pumpkin salads with vegetables should be stored in a cool place and consumed no earlier than 2 weeks after cooking - after this time the vegetables are saturated with each other's flavors.

This salad will appeal to those who like spicy dishes.

Ingredients:

Pumpkin - 0.5 kg.
Vegetable oil - 4 tablespoons
Salt - teaspoon
Garlic - 2 cloves
Black pepper - a pinch
Korean-style carrot herb mixture - 7 gr.
Vinegar 6% - 2 tablespoons
Sugar - tablespoon
Bulb onions - 1 pc.

Preparation:

Chop the onion finely and fry until transparent.

Peel the pumpkin, remove the peel. Grate for korean carrots... Pass the garlic through a press.

Combine all ingredients, stir and refrigerate for four hours.

Arrange the salad in jars and sterilize by boiling for 25 minutes. Roll up.

This famous salad it is easy to prepare and turns out to be quite spicy. It can be served both as a side dish and as an independent dish.

Ingredients:

Pumpkin - 1.5 kg.
Pepper - 1 kg.
Carrots - 0.5 kg.
Onions - 0.5 kg.
Tomatoes - 1.5 kg.
Hot pepper - 1pc.
Garlic - 1 head
Vegetable oil - 200 ml.
Sugar - 100 gr.
Salt - 45 gr.
Vinegar 70% - 6 ml.

Preparation:

Cut the pepper into medium strips, the pumpkin - into cubes, the onion - into cubes, grate the carrots on a coarse grater.

Tomatoes and hot peppers - puree.

Pour into a saucepan tomato puree, butter, salt, sugar, bring to a boil, add carrots and onions - cook for 10 minutes.

Add pumpkin and cook for 10 minutes.

Add pepper, garlic and cook for 20 minutes.

In 5 min. before the end of cooking, pour in the vinegar.

Arrange the salad in jars and roll up.

The dish turns out to be spicy and aromatic. It can be submitted and how regular salad and as an appetizer to strong alcohol.

Ingredients:

Pumpkin - 0.6 kg.
Chili pepper - 1 pc.
Water - 0.3 l.
Bell pepper yellow - 0.3 kg.
Salt - 3 teaspoons
Allspice - 10 peas
Vinegar 9% - tablespoon
Vegetable oil - 100 ml.

Preparation:

Peel the pumpkin, remove the peel. Cut into small pieces.

Cut the Bulgarian pepper and chili into small strips.

Boil water with vinegar, add sugar, allspice, salt, vegetable oil, vinegar. Boil for 5 minutes. over low heat.

Arrange the pumpkin with peppers in jars, pour over the marinade and sterilize by boiling for 25 minutes. Roll up.

To prepare this dish, it is preferable to take pumpkins with a yellow dense pulp. The dish is not only tasty, but also satisfying. Perfectly suitable for those who is fasting.

Ingredients:

Pumpkin - 0.3 kg.
Kohlrabi - 0.3 kg.
Carrots - 200 gr.
Garlic - 1 head
Celery - 4 sprigs
Allspice - 6 peas
Salt - 1 teaspoon
Sugar - 3 tablespoons of tablespoons
Vinegar 9% - 3 tablespoons
Water - 0.5 l.

Preparation:

Grate peeled kohlrabi and carrots in Korean style for carrots. Cut the pumpkin and garlic into thin slices.

Prepare the marinade. Boil water, add sugar and salt, pour in vinegar, bring to a boil and turn off the heat.

Put vegetables with spices and herbs in jars, tamp and pour hot marinade.

Sterilize 25 min. and roll up.

The dish turns out to be original, with pronounced sweetish notes of pumpkin and tomato flavor.

Ingredients:

Pumpkin - 2 kg.
Bulgarian pepper - 0.5 kg.
Onions - 0.3 kg.
Carrots - 0.5 kg.
Tomatoes - 1 kg
Vegetable oil - 200 ml.
Salt - 2 tablespoons
Garlic - 2 cloves
Vinegar 9% - 270 gr.
Sugar - 100 gr.

Preparation:

Peel the pumpkin, remove the peel. Cut into small cubes. Also cut carrots and onions, bell peppers into long strips. Press the garlic through a press. Tomatoes - puree.

Pour oil into a cauldron, sauté onions and carrots, add pumpkin and pepper and cook for 10 minutes. Put the tomato puree, stir. Simmer until tender. A few minutes before the end of cooking, pour in vinegar, add sugar, garlic.

The prepared salad is laid out in sterilized jars and rolled up.

The salad turns out to be very satisfying, with a bright aroma of garlic and will appeal to those who like vegetables of a dense consistency.

Ingredients:

Pumpkin - 0.4 kg.
Boiled corn grains - 100 gr.
Celery - a couple of twigs
Water - 0.5 l.
Salt - teaspoon
Red bell pepper - 0.3 kg.
Onions - 0.3 kg.
Carrots - 0.2 kg.
Vegetable oil - 150 ml.
Vegetable oil - 2 tablespoons
Garlic - 6 cloves
Allspice - 6 peas
Vinegar- 2 tablespoons of tablespoons
Sugar - 2 tablespoons
Pitted olives - 150 gr.

Preparation:

Cut pumpkin, carrots, onions, olives into very small cubes, Bulgarian pepper into small slices. Finely chop the garlic.

Stir vegetables with corn and arrange in jars, sprinkle with pepper.

Boil water, dissolve salt and sugar in it, add oil and vinegar, reheat until boiling and pour vegetables with marinade.

Sterilize 15 min. boiling. Seal with lids.

it spicy salad, which can be served as an appetizer to whet your appetite.

Ingredients:

Pumpkin - 2 kg.
Bulgarian pepper - 0.5 kg.
Onions - 0.15 kg.
Carrots - 0.5 kg.
Tomatoes - 0.5 kg.
Salt - 15 gr.
Garlic - head
Chili pepper - 1 pc.
Olive oil - 200 gr.
Wine vinegar - 40 ml.
Sugar - 60 gr.

Preparation:

Cut the onion into half rings, the garlic into slices.

Blanch the tomatoes, peel, cut into large slices.

Chop the bell peppers coarsely, carrots - into circles, chili - into rings.

Cut the peeled pumpkin into large cubes.

Pour oil into a brazier, add all ingredients (except vinegar) and cook over medium heat, covered for 45 minutes. In 5 min. until ready to pour in vinegar.

This harvest uses a basic set of vegetables, which usually serve as the basis for a variety of salads with pumpkin.

Ingredients:

Pumpkin - 0.5 kg.
Bulgarian pepper - 0.15 kg.
Carrots - 0.15 kg.
Vegetable oil - 0.25 cups
Salt - ½ tablespoon tablespoons
Garlic - 9 cloves
Vinegar 9% - 2 tablespoons
Sugar - ¼ glass
Tomatoes - 0.7 kg.

Preparation:

Peel the pumpkin, remove the peel. Cut into small pieces. Cut the onion into half rings, pepper into slices, carrots and garlic into thin slices. Blending tomatoes.

Cook vegetables with added sugar, oil and salt for 40 minutes.

Pour in vinegar before finishing cooking.

Stir the salad and arrange in sterilized jars. Roll up.

Use in cooking different kind spices makes this dish spicy and aromatic.

Ingredients:

Pumpkin - 0.45 kg.
Bulgarian pepper - 0.3 kg.
bitter Green pepper- 3 pods
Salt - 30 gr.
Garlic - head
Water - 1 liter.
Bay leaf - 2 pcs.
Cilantro - 4 branches
Carnation - 6 pcs.
Cinnamon - 1 stick
Coriander seeds - teaspoon
Vinegar 9% - 45 ml.
Sugar - 35 gr.

Preparation:

Peel the pumpkin, remove the peel. Cut into cubes. Blanch in boiling water for 2 minutes. and immediately transfer to cold water.

Green pods hot pepper prick with a fork, Bell pepper cut into strips. Blanch like pumpkin.

Cut the garlic cloves in half.

Put cilantro, bay leaf, garlic, spices at the bottom of the sterilized jars.

Prepare brine - boil water and dissolve sugar and salt in it.

Put vegetables in jars, put cinnamon on top. Pour in vinegar and cover with brine.

In a saucepan, heat the water to 50 ° C and pasteurize the jars. Bring the water temperature to 85 ° С and warm up for 12 minutes. Then rearrange the jars into cold water.

If you want the vegetables in the salad to be crispy, after pasteurizing the canned food, they need to be quickly cooled.

The dish will appeal to those who value the taste of vegetables in salads, and not the added flavoring notes of spices.

Ingredients:

Pumpkin - 0.5 kg.
Bulgarian pepper - 150 gr.
Bulb onions - 150 gr.
Carrots - 0.15 kg.
Vegetable oil - ¼ glass
Salt - ½ tablespoon tablespoons
Garlic - 4 cloves
Vinegar 9% - 2 tablespoons
Sugar - ¼ glass
Tomatoes - 0.7 kg.

Preparation:

Peel the pumpkin, remove the peel. Cut into small pieces. Also chop the peppers.

Blend the tomatoes, cut the carrots into pieces, press the garlic through a press.

Put all the ingredients in one cooking dish and cook over low heat for 45 minutes. after boiling. At the last minute of cooking, pour in the vinegar.

Arrange the prepared salad in sterilized jars and roll up.

The dish is obtained with a distinct mild taste pumpkins.

Ingredients:

Diced pumpkin - 2 kg
Bulgarian pepper - 2 pcs.
Vegetable oil - 100 ml.
Salt - 2 tablespoons
Garlic, passed through a press - 2 heads
Parsley - a bunch
Vinegar - 1 tablespoon diluted in 7 tablespoons of water.
Sugar - 10 tablespoons
Water - ½ l.

Preparation:

Pour vinegar, oil into a saucepan, dissolve sugar, salt in it, put garlic, peppers, chopped parsley.

Warm up and add pumpkin. Cook for half an hour.

Arrange the prepared salad in sterilized jars and roll up.

Among all the candied fruits that I cooked this year, the candied pumpkin fruits enjoyed the greatest success. I share my signature recipe.

Pumpkin jam with nuts - original, unexpected, bright and tasty. The process of making such a jam takes time, but the result will surpass all expectations. Try to cook at home!

I advise you to cook pumpkin jam with apples in the fall, when both pumpkins and apples in huge amount... It is very quick and easy to cook. And you can just eat it with spoons!

Carotene-rich pumpkin inspires us to create various delicious dishes... At my dacha, a pumpkin usually grows gigantic, and after cutting it, you need to use it. I'm making a spicy pickled pumpkin!

Making pumpkin juice at home is a snap. I will share cooking recipes pumpkin juice for the winter and "quick use" juice, which you can immediately enjoy.

Sunny pumpkin jam will delight lovers of this vegetable. Cooking jam is simple, the look and aroma are wonderful, and the taste is delicious. In addition, pumpkin is a storehouse of vitamins and minerals.

Pumpkin jam with dried apricots was always made by my aunt. The most interesting thing is that she always had different jam, it was amber and transparent, then it was some kind of red-haired brat. But it was always delicious!

Want some sunshine in winter? Put on pumpkin and orange jam for the winter! It will not only improve the mood with its bright yellow color, taste, but also replenish your diet with vitamins.

From pumpkin, this queen of the garden, you can cook the first, second, and dessert! And I also cook pumpkin jam. It turns out delicious, rich in taste and color jam. I am telling you how to cook!

Pumpkin jam recipe.

Pieces of pumpkin with bacon melting in your mouth are very original dish for an amateur. We look at the pumpkin recipe in a pan and experiment in the kitchen.

Taking a look at this sunny jam and having tasted it, you will not immediately understand what it is made of. But such a jam is so tasty that it is simply impossible not to fall in love with it from the first spoon.

It is delicious and healthy caviar pumpkin for the winter. Such caviar can be used not only as a snack, but also as a sauce for pasta, chicken, cutlets or meat. Universal snack!

Pumpkin is not only delicious but also quite healthy vegetable, and if you combine it with a bright sunny orange, you get an excellent treat that will delight you in the cold winter time.

Pickled pumpkin has a pleasant sweet and sour taste... It goes well with baked meat. Such a pumpkin can be consumed immediately, or it can be rolled up in jars and left for the winter. Try it!

The best thanks - to quote the entry;)

Those who have already tried canning pumpkin probably know that it can be pickled or boiled very delicious jam... Try to expand the palette of pumpkin blanks by preparing a pumpkin salad for the winter, very tasty, juicy, colorful. For the salad, we collected all the remnants of the harvest harvested in the fall: red and green tomatoes that did not have time to ripen in the garden, bell peppers, onions, garlic and even apples. The combination is simply amazing. Used as a preservative Apple vinegar, absolutely harmless and even useful in limited doses, as well as vegetable oil, sugar and salt. Such a salad can not only be prepared for future use, but also immediately served as a side dish or as a snack. The pungency of the salad can be adjusted by adding different serving sizes of hot peppers. If you want a barely noticeable speck, put half a pepper in the salad, carefully peeled from the seeds and veins, to which they are attached from the inside of the pod. If you want to cook a scalding spicy salad, then put the whole pepper in it along with the seeds.

Ingredients:

pumpkin 1 kg (weight unpeeled)
eggplant 2 pcs.
onion 1-2 pcs.
green tomatoes 3 pcs.
red tomatoes 3 pcs.
sweet pepper 3 pcs.
apples 2 pcs.
hot pepper to taste
garlic 4 prongs
sugar 3.5 tbsp. l.
salt 2 tsp
vegetable oil 150 ml
apple cider vinegar 50 ml
spices to taste

How to make a pumpkin salad for the winter

Wash and scrub all salad ingredients. Cut the eggplants and onions into small strips.

Cut the green and red tomatoes into slices and pour into a saucepan together with the eggplant and onion. Add sweet and spicy to them. capsicum taste. Pour in vegetable oil, sugar and salt, put a saucepan with vegetables over medium heat.

Meanwhile, cut the pumpkin into strips and chop the apples into wedges.

Transfer the pumpkin and apples to a saucepan and stir in the vegetables. Cover the lid and simmer the salad over low heat for 40 minutes.

Now pour in apple cider vinegar, chopped garlic and spices to taste. Cook the salad for another 10 minutes. Pre-sterilize glass jars, then fill with boiling salad. In a saucepan of water, place the salad jars to sterilize for 10 minutes. Wrap up the rolled jars until they cool, then put them in the pantry.