The best recipes for pickled vegetables

pickled pumpkin

10-13

1 hour

45 kcal

5 /5 (1 )

Pickled pumpkin is just something, its tender and juicy structure won my heart ten years ago, when I first rewrote the recipe of cooking it with my girlfriend. Its main charm is that it is impossible to guess right away that it is pumpkin, a vegetable with which banal porridge is associated. The taste of this pumpkin is more like peaches with pineapples, canned in its own juice. To cook it, you do not need to be a culinary master, the process is available even to the most inexperienced hostesses. Today I will present to you two best, quick and tasty recipes marinated with pumpkin pieces, which can be preserved for the winter: the first option is often called the “Estonian pineapple”, and the second is Korean pumpkin. So let's get down to it.

Pickled Pumpkin: Estonian Recipe

Kitchen tools

In order for your pumpkin to be perfectly tender and tasty, you will need to prepare in advance the necessary kitchen appliances and appliances: several capacious bowls with a capacity of 350 ml, a saucepan with a thick bottom of 3 liters, several tablespoons and teaspoons, kitchen scales, towels and a long knife with a cutting by the board.

You will need

Marinade is the basis of your dish, the taste of the pumpkin after processing depends on its proper preparation. To make everything perfect, listen to the following recommendations.

• Vinegar should be 9%, you can also take apple or cranberry. Do not use water with citric acid instead of vinegar: the pumpkin will be soft on the outside and hard on the inside.
• In the marinade, it is recommended to add extra spices to taste other than the above mentioned ones: for example, ground almonds, nutmeg, cinnamon or ginger.

Pickled Estonian Pumpkin: video

Below in the video you will be able to look at the complete process of cooking “Estonian pineapple” - pumpkin marinated in sugar and spices.

Pickled pumpkin "Estonian pineapple". Delicious pumpkin dishes for the winter

Marinated pumpkin "Estonian pineapple" is a very tasty and unusual dish to taste. Since you will never guess right away that this is actually a pumpkin. More like a cross between canned peaches and canned pineapple.
  So join the club of pickled pumpkin lovers 🙂

Ingredients
===========
  Pumpkin - 2 kg.
  Marinade - 1 l.

Marinade
============
  Water - 1l.
  Sugar - 3rd.
  Vinegar (9%) - 150-200ml.
  Carnation 6-10 pcs.
  Allspice 6-10pcs.
  Cinnamon, almond nut, ginger. (taste)

=====================
  pumpkin, pumpkin dishes, Estonian pineapple, pickled pumpkin

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2014-11-07T14: 14: 21.000Z

How to serve pickled pumpkin in Estonian

Such a tasty dish can be put on the table as an independent breakfast or dinner, or in combination with many products, but my family most of all like to eat pumpkin in the marinade along with the following additives:

• honey or molasses;
• cookies or cupcakes;
• milk or kefir;
• sweet sauces.

Pickled Pumpkin: Korean Recipe

• Time for preparing:from 30 to 40 minutes.
• Servings:10 – 14.

Kitchen tools

Be sure to prepare in advance all the necessary kitchen appliances and dishes for the quick production of pumpkin in the marinade: several volume bowls with a capacity of 200 ml, a sharp long knife, a pan with a teflon or ceramic coating with a diagonal of 20 cm, a cutting board, a medium grater and several towels. To speed up cooking, you can use a food processor with special nozzles.

You will need

• 500 g fresh pumpkin;
• 1 medium onion;
• 3 cloves of garlic;
• 25 ml of honey;
• 50 ml of vinegar.

• 15 g of Korean carrot seasoning;
• 3 g red hot pepper;
• 6 g of salt.

How to choose the right ingredients

To get your pickled pumpkin turned out well, listen to some recommendations regarding the choice of ingredients for the dish.

• In this recipe, it is also important to use vinegar 9%, preferably apple. In addition, special Korean vinegar-based sauces are sold in some supermarkets, and their use is also recommended.
• Try to choose a ripe pumpkin with juicy orange pulp, since the taste of your dish depends on the pulp. Do not use rotten and unripe vegetables.

Cooking sequence

Pickled pumpkin in Korean: video

The video below shows the step-by-step process of making amazingly tasty pumpkin in Korean in a fragrant marinade.

Korean Pumpkin \\ Korean Salads \\ Korean Recipe

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To prepare you need:
  Pumpkin pulp - 500 gr.
  Onions - 1 pc.
  Garlic - 3 tooth.
  Honey - 1 tbsp.
  Vinegar 9% - 2 tbsp. (apple preferred)
  Spices for carrots in Korean - 2 tsp.
  Red hot pepper - ¼ tsp.
  Salt - 0.5 tsp.

Prepare the marinade, for this, add vinegar and all the spices to the honey.

All mix to dissolve the honey.

Now chop the garlic and cut the half rings onions.

Grate on a pumpkin.

Fry onion in vegetable oil until golden brown.

Mix well and send in a cold place for about five hours.

Pumpkin is ready, we wish you bon appetit, welcome to our channel!
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2015-12-16T06: 14: 59.000Z

What to do with pickled pumpkin in Korean

The resulting dish can easily pass for a light salad, so depending on your taste preferences, the dish can be served with the following products:

• bread (wheat, rye);
• light sauces (cream, mayonnaise);
• meat or fish dishes;
• vegetable stew or sauté;
• savory drinks (coffee, tea, milk).

What can diversify standard recipes

If you want to make your dish truly unforgettable, you can extend the classic recipe and add some ingredients to it to enhance the flavor and aroma.

Estonian pickled pumpkin

• Add a teaspoon of honey while cooking the marinade: it is more saturated and fragrant.
• In the recipe you can include unsweetened apples or pears in relation to a pumpkin of 1: 1.
• To make the marinade brighter, add a few drops of orange food coloring to it.

Korean pickled pumpkin

• Fresh celery root and parsnip, cut into strips, will make the taste of the dish more fresh and vibrant.
• Carrots can also be added to the recipe, rub it on the smallest grater.
• To enhance the flavor of the dish at the final stage, pour a few drops of brandy into it.

• To make the Estonian pumpkin pickle for less time, cut it into as little pieces as possible and boil it a little longer.
• Marinade to "Estonian pineapple" can be quickly cooked in a slow cooker using the "Baking" mode.
• Korean-style pickled pumpkin can be stored for no more than a day, as the pumpkin “gives away” too much juice over time, and the dish becomes terribly watery.

Did you know?  Do not postpone the possibility of acquiring a new culinary experience for tomorrow: cook a lot of pumpkin and with pleasure, because you can make a large number of healthy and tasty dishes from this vegetable. For example, try to make that will not only perfectly warm in the cold season, but also saturate the body with useful vitamins. In addition, the wonderful will give odds to the usual squash, because it has a memorable taste and excellent aroma. Finally, I will advise for your sweet teeth an amazingly appetizing, excellent alternative to “heavy” for the body fruit jams.

Pickled pumpkin can be a sweet dessert, as well as a great, light snack - it all depends on what you yourself decided to cook today.

Maybe some of the readers have their own original recipe for pickled pumpkin, or do you add other ingredients to the dish? Share your knowledge and experience in the comments, let's jointly discuss all the delights of pickled pumpkin! Enjoy your meal and always successful culinary experiments!

I clean the pumpkin and cut the soft inside together with the seeds. I leave only the hard inside, which is ideal for marinovka.

Then, so that the pumpkin quickly marinated and cooked, cut into medium squares. In this form it will be convenient to put it in banks.


  I heat the water almost to the boil and imbue all the sugar, stir it so that it gradually dissolves.


  Also for the marinade will need spices: cinnamon sticks, cloves.


  As well as ground ginger. I pour vinegar into the marinade so that the pumpkin can be kept without problems all winter.


  Do not forget about ground nutmeg. Marinade should boil for 5 minutes. Then turn it off, remove from heat.


  In hot marinade lay all the slices. While the marinade is cooling, the pumpkin is marinated. It will take at least 2 hours.


  After that, put everything on fire and boil for 10 minutes ..


  Hot semi-cooked pumpkin with marinade is poured into clean glass jars.


  I put sterilized for 10 minutes. During this time, the vegetable will reach full readiness.


  Cover with lids and cover with a warm blanket. Any preservation should be slowly cooled under a blanket so that in winter all preparations are well kept.


  In winter, such a spicy pumpkin can surprise every guest of yours, it tastes like something!

Pumpkin is the most common of vegetables in the autumn. Due to its high content of minerals and vitamins, it is very useful for everyone.

There are many recipes for cooking various pumpkin dishes. It can be first courses, salads, pastries, desserts and many more.

One of the most common ways of harvesting pumpkins for the winter is its marinating. Below we look at some interesting and savory to taste blanks for the winter.

The recipe for cooking pumpkins in Korean for the winter

For making this recipe you will need following products:

1. Pumpkin ripe - 0.5 kg;
2. Garlic teeth - 3 pieces;
3. Onions - 1 large-sized head;
4. Sunflower oil - 4 tablespoons;
5. Apple vinegar - 2 tablespoons;
6. Honey - 1 tablespoon;
7. Seasoning for Korean carrots - 2 teaspoons;
8. Salt rock - to taste.

Cooking method  according to this recipe:

• Rinse well pumpkin, remove the peel, remove the seeds. Grate a vegetable on a special grater for Korean carrots. If you do not have one, then you can use a large grater;
• Peel the onions, rinse, cut into small cubes and fry in vegetable oil;
• When the onion has a golden hue, add it to the grated pumpkin;
• Peel the garlic cloves, rinse and chop with the help of a garlic mill or the finest grater;
• Add garlic, honey, Korean carrot seasoning, salt and apple vinegar to onions and pumpkin;
• Stir well the contents of the container and refrigerate for 2 hours;
• After 2 hours, remove the blank from the refrigerator, stir everything well again and place in sterilized jars. It is necessary to store such preparation in the dark cold room.

Pickled Pumpkin - Estonian Pineapple Recipe

Very often pickled pumpkin in Estonia is called the local pineapple.

To prepare you need the following component list:

1. Ripe pumpkin - 1 kg;
2. Granulated sugar - 1,5 glasses;
3. Purified drinking water - 500 ml;
4. Vinegar 30% - 3.5 tablespoons;
5. Carnation - 8 pieces;
6. Allspice - 6 pieces;
7. Cinnamon - 1 stick (optional);
8. Ginger and nutmeg grated - 1 pinch of each.

Cooking method  from this wonder-vegetable "Estonian pineapple":

Pumpkin Pickle Recipe with Hot Peppers

For this recipe you need the following ingredients:

Cooking method  such preparations for the winter:

• Wash the pumpkin well and remove the seeds and peels. Pumpkin pulp cut into slices;
• Chilli pepper is well washed, remove the stalk and also cut into small pieces;
• Parsley greens thoroughly washed in running water;
• Sterilize the jars and put the prepared ingredients in them: pumpkin, parsley and pepper;
• Prepare the marinade for harvesting. In order for it to have a sweet-sour taste, pour water, table vinegar into a separate container, put allspice of the peppercorns, the stem from the chili pepper, vegetable oil, salt and a few parsley sprigs;
• Bring the marinade to a boil and cook for 7 minutes;
• Pour the hot marinade in prepared jars of vegetables, cover with lids and put in a container of boiling water for 15 minutes with minimal heat;
• When the sterilization time comes out, carefully remove the jars from the water and twist them well. Turn upside down and wrap in something warm until it cools completely. After carry out for storage in a cool place.

Recipe for the winter pumpkin marinated with horseradish

For the preparation of pickled vegetables for this recipe you will need the following components:

Step by Step Cooking:

• Rinse the pumpkin well, peel it off and remove the seeds. Flange the pulp in boiling water for 6 minutes:
• Pepper chili wash, cut the stem and chop the pod;
• Dill and celery should be well washed in running water, horseradish root should also be washed and chopped;
• Put prepared chopped herbs, pepper and pulp into prepared sterile jars;
• Cook the marinade for preparation: pour water, vinegar into the container, add salt and laurel leaves and bring to the boil. After boiling cook for 6 minutes;
• Ready hot marinade pour in jars with blanks and cover them with a lid;
• Dip the jars in a container of boiling water for 20 minutes. Sterilize at minimum heat;
• After sterilization, carefully remove the jars of boiling water and roll them up tightly. Flip down the neck and wrap in a warm robe to cool completely. Store in a dark cold room or refrigerator.

The recipe for sweet pumpkin for the winter pickled

Ingredientsrequired for cooking:

Cooking method  blanks for this recipe:

• Prepare the marinade for harvesting. To do this, pour water into the container and add cinnamon sticks, mint leaves, honey, star anise to it. Bring the marinade to a boil and cook for 7 minutes;
• Wash the pumpkin well, peel it off and remove the seeds. Cut pumpkin pulp into small pieces;
• Pour the pumpkin pieces into the marinade and cook at minimum heat for 10 minutes. It is necessary to ensure that the pumpkin pulp is not softened, but remains intact;
• Lay the boiled pumpkin in the prepared sterile jars;
• Pour vinegar into the marinade and boil for another 3 minutes, then pour it into jars of prepared vegetables and roll them up. Well wrap up to full cooling and take out in a dark cool place.

The recipe for pumpkin marinated with herbs and spices

Ingredients:

Cooking  consists of the following steps:

Pumpkin blanks are different: sharp, salty and sweet. Well it turns out just with allspice and cloves. And if you add tsidoniyu (Japanese quince), then the dish will acquire a pronounced aroma of pineapple. You can modify the taste, experimenting with spices, it is interesting to get with a citrus peel. You can serve a delicacy to any meat dishes, add to salads and pastries. It's really very unusual and tasty, so the recipes are in the studio!

What varieties of pumpkin are suitable for canning?

Special dessert varieties, the so-called Muscatels - especially Muscat de Provence and Augustine, sweetish, very fragrant, with bright orange flesh and thin skin, will do. When you buy a pumpkin on the market, ask to cut and give a little bit on trial, it should be sweet, have a dense texture. It is very important that the pumpkin is ripe, otherwise the taste of the blank will be homely.

Sweet pickled pumpkin without sterilization

Ingredients

• peeled pumpkin - 1 kg
• water - 500 ml
• 30% vinegar - 3 tbsp. l
• carnation - 4 pcs.
• sweet Pepper - 3 pcs.
• black pepper peas - 3 pcs.
• sugar - 200-250 g
• fresh ginger - 2 cm
• nutmeg grated - 2 chips.
• anise and cinnamon - optional

Total cooking time: 8 hours
  Cooking time: 10 minutes
  Output: 1 liter and 300 ml

How to cook

Pickled pumpkin for this recipe can be eaten immediately or roll up for the winter. I cleaned the pumpkin, removed the seeds, and cut the flesh into a cube 2x2 centimeters.

Spread sugar and vinegar essence in warm boiled water. The resulting sweet and sour marinade flooded the pumpkin cubes. Left for the night in a cool place so that the orange flesh is soaked through and through with this syrup. Maintain in marinade can be longer, up to 1 day.

The next day, I prepared all the spices on the list: anise, cinnamon sticks, several black and allspice peas, cloves and a piece of fresh ginger. Put them in a bag of gauze and sent to the stewpan to the pumpkin. I also ground nutmeg right there - better, of course, if it is whole, but ground powder will also fit. I will say right away that star anise and cinnamon are strong enough spices, they will completely give their taste to the pumpkin. If you do not want them to be felt, then do not add them, put twice as many cloves and allspice, then the taste will be close to the pineapple (especially if you pour a lot of vinegar). Also, if you wish, you can, for example, add a little orange / lemon zest or vanilla sugar. In short, you can experiment with spices endlessly or reduce the list to a minimum.

She put it on the fire, brought to a boil and cooked on low heat for 5-7 minutes, always under the lid. Vinegar in this recipe plays a big role, since it is the acid that does not let the pumpkin boil out, it remains dense, it does not break down into fibers. I removed the cooked pumpkin from the fire and left it under the lid for 30 minutes to evaporate. During this time, the pieces will become transparent, but remain crispy.

If you plan to serve immediately, then the cooking ends here, after half an hour you just remove the bag and marinate in the fridge, on the second day you can take a sample. To prepare for the winter, pickled pumpkin after 30 minutes must be decomposed into sterilized jars (so far without syrup). It is most convenient to lay out with a spoon-skimmer, scalded with boiling water.

Marinade, remaining in the skillet (be sure to remove the spices, especially cinnamon and badian, otherwise they completely perebit the taste), should be boiled again, and then pour the pickled pumpkin in jars right up to the neck. Try the syrup, it should be on the verge of sweet and sour, if necessary, add a little sugar and vinegar, they are completely absorbed into the pieces of pumpkin during prolonged pickling. For canning, I added another 0.5 tsp to the syrup. vinegar essences and 2 spoons of sugar, boiled, poured into jars, sealed with sterilized lids. She turned the preservation upside down, wrapped it tightly with a blanket and left it to cool completely.

You can eat such a pumpkin the next day. In terms of density and translucent appearance, it resembles a pineapple. If you add cinnamon and star anise, the similarity with melon (or apricot), but of a more dense and solid consistency, is captured more.

When you cook for the first time, make a little for the sample, put it in the fridge, and correct it the next day. If you wish, you can replace such and such spices, add more vinegar or reduce the amount of sugar. I like sweet and sour pickled pumpkin, so I don’t regret sugar and vinegar. Store jars should be in the cellar or in another cool place. Enjoy your meal!

Sweet pumpkin blanks for the winter

Canned Pumpkin with Orange

The recipe will appeal to those who love citrus fruits and prefers winter preparations without vinegar. It turns out pumpkin in syrup, sweet, with a pronounced aroma of orange and anise (star anise).

Ingredients:

• pumpkin pulp - 250-300 g
• orange - 1/2 pcs.
• water - 500 ml
• sugar - 1.5 cups
• ground cinnamon - 0.5 tsp.
• anise - 1 star
• carnation - 2-3 pcs.
• lemon juice - 4 tbsp. l

How to cook

1. Peel the pumpkin and then chop it into a medium cube. Orange with zest cut into thin circles.
2. Spread the orange pieces on sterilized 0.5 liter cans, alternating layers of pumpkin and orange.
3. Cook the marinade out of water, sugar, spices and freshly squeezed lemon juice. Pour the contents of the jars with boiling marinade.
4. Sterilize for 25 minutes. Cool it upside down under the “fur coat”. Store in a dark place at a temperature not exceeding +10 degrees.

Pickled pumpkin in pineapple juice

To taste pumpkin, like pineapple, because it is canned in the juice of this exotic fruit. You will need regular store juice from tetra-pack, it will play the role of sugar and preservative for winter preparation.

Ingredients:

• pumpkin pulp - 700 g
• pineapple juice - 500 ml

How to cook

1. Pour pineapple juice in a saucepan and boil.
2. Rid the pumpkin of seeds and peel. Cut the flesh into 2x2 cm cubes.
3. Pour chopped vegetables in boiling juice and boil for 5-7 minutes.
4. Spread the pieces on sterilized jars and fill with sweet marinade.
5. Cork, turn upside down, wrap in a blanket. After cooling it can be transferred to the cellar for storage.

Pumpkin Pickled With Honey

The billet is obtained fragrant and vitamin, spicy, honey-flavored, sweet and sour. To balance the taste, use floral or lime honey (herbs can be used), but not buckwheat.

Ingredients:

• pumpkin - 1 kg
• water - 1 l
• honey - 150 g
• apple cider vinegar - 150 ml
• clove - 2 pcs.
• black pepper - 4 pcs.

How to cook

1. Cut the cleaned pumpkin into a cube with an edge of 2 cm.
2. Spread the vegetables along with the spices in clean 0.5 liter cans, fill tightly, but not up to the neck, but on the hangers.
3. In the spring or purified water dilute honey, pour vinegar. Bring to the boiling point.
4. Boiling marinade pour the contents of the cans to the top.
5. Sterilize for 15-20 minutes, seal the cap with a wrench, wrap until cool.

The spicy marinade will help turn the pumpkin into an unusual dish that will impress the guests. To create such a snack you need only a few products that are found in almost every kitchen.

The main thing is to choose a juicy, ripe and bright pumpkin, without flaws and damage. It is she who “sets” the taste of the finished dish, makes it spicy and nutritious.

Marinated orange bars can be served with banal scrambled eggs, mashed potatoes, porridge, kebab and chop. It will serve as an excellent addition when creating burgers, hot sandwiches and various salads.

Grinding a colorful vegetable in small bars, adding spices, apple and garlic, in 90-100 minutes you can serve a bright and sophisticated snack on the table. Low-calorie pumpkin has a sweet-sour flavor and contains 100 g 42 calories.

Spicy pickled Korean pumpkin - step by step photo recipe

An interesting recipe for making a simple, but very appetizing and colorful snack from a seasonal favorite of many vegetables.

Time for preparing:  2 hours 30 minutes

Quantity: 1 portion

Ingredients

• Pumpkin: 400 g
• Garlic: 2 cloves
• Sugar: 1 tsp.
• Hot red pepper:pinch
• Coriander: 1 tsp.
• Salt: 0.5 tsp.
• Apple vinegar: 2 tbsp. l
• Vegetable oil:50 ml

Cooking instruction

How to pickle a pumpkin in Estonian

In Estonia pickled pumpkin is very popular. On the Christmas holidays in almost every family it must be served to meat dishes.

It will take:

• pumpkin - 2 kg;
• water - 1 l;
• salt - 8 g;
• carnation - 11 buds;
• water - 1 l;
• nutmeg - 2 g;
• vinegar - 100 ml (9%);
• dry ginger - 2 g;
• sugar - 180 g;
• cinnamon - 1 stick;
• allspice - 11 peas.

How to cook:

1. Grind pumpkin. The shape fit straw or cubes. Water salted and put the prepared vegetable. Leave for a day.
2. Cook the marinade. To do this, boil water. Pour sugar and spices, boil for 7 minutes.
3. Remove spices from the pan and pour in the vinegar.
4. Drain salt water from the pumpkin. Pour marinade and boil for 8 minutes.
5. For preparation for the winter to package the boiled vegetables on banks. Empty space filled with marinade and roll up.

If the appetizer is not prepared for future use, it is enough to put it in the fridge and stand for 24 hours.

Recipe "like pineapple"

The amazing taste marinated in this pumpkin recipe will conquer the whole family. The treat will be especially happy children. After all, harvesting is very similar to canned pineapple.

It will take:

• cinnamon - 7 g;
• butternut Squash - 2 kg;
• allspice - 10 peas;
• water - 1 l;
• table vinegar - 150 ml (9%);
• sugar - 580 g

Butternut squash has a more pleasant and sweet taste, so for this recipe it is better to use this variety.

What to do:

1. Pumpkin pulp cut into arbitrary pieces.
2. Spices put in water. Put on the fire and boil.
3. Add pumpkin pieces. Boil for 8 minutes so that they become slightly transparent, but do not digest, losing their shape.
4. Pour the vinegar and mix.
5. Arrange the cooked pumpkin in prepared containers, pour marinade.
6. Roll up Turn and cover the rug. Leave until cool.

Pickled pumpkin for winter

This unusual appetizer is used as an independent dish and added to various salads. Pumpkin pulp is spicy and sweet-sour to taste.

It will take:

• red hot pepper - 1 pod;
• onion - 160 g;
• pumpkin - 450 g;
• garlic - 4 cloves.
• water - 420 ml;
• lavrushka - 4 pcs .;
• vinegar - 100 ml;
• sunflower oil - 70 ml;
• black pepper - 10 peas;
• sugar - 40 g;
• carnation - 4 buds;
• salt - 14 g.

Step-by-step process:

1. Cut the skin off the pumpkin. Remove seeds and fibers. For the preparation will need thin sticks.
2. Chop the half-rings onion.
3. Bitter pepper cut into small rings, and garlic cloves into thin slices.
4. Prepared products placed in layers in a jar, pre-sterilized.
5. Boil water in a saucepan. Add spices, sugar and salt. Boil for 5 minutes. Pour vinegar and oil. Boil.
6. Ready marinade pour vegetables. Roll up
7. Capacity to flip. Cover with a rug and leave to cool.

1. In order to preserve winter preparations as long as possible, it is recommended to store them at an average temperature of + 8 °. For this suitable storage room or basement.
2. For cooking choose a strong vegetable and elastic. On the peel should not be stains, dents and mold.
3. Acquire should only be the whole fruit. A squashed pumpkin can be rotten or dried.
4. Medium sized fruit is the sweetest. Ideal weight within 3-5 pounds. Larger specimens have fibrous pulp with bitterness that will spoil the taste.
5. For conservation and food, you must use a table variety or nutmeg.
6. When the cut should pay attention to the pulp. It should be bright orange, fleshy and dense.
7. If pumpkin rind has intermittent and wavy stripes, then this is a sure sign of the presence of nitrates.
8. On the maturity of the pumpkin will tell the stem. If it is dry and dark, then the vegetable is ripe.
9. The skin is cut with a thickness of half a centimeter.
10. In the process of cooking the pumpkin retains its rich orange color, you need to blanch it in a saline solution for a couple of minutes.
11. To prepare the flesh is cut into pieces of any shape, but not thicker than 3 centimeters. Larger pieces are difficult to marinate.

In any of the proposed recipes, you can add fresh ginger or in powder. Spice will help to make the taste of the dish more expressive.