Pumpkin marinated: recipes with a photo. Delicious marinated pumpkin in Estonian

Among the home canned vegetables, tomatoes and cucumbers, zucchini, eggplant, pepper and cabbage occupy the first place. Pumpkin - salted or pickled - you will meet on the table among snacks much less often. And in vain! After all, it is very tasty, especially if properly preserved, and useful to the same. So let's look at a couple of recipes - suddenly come in handy?

General recommendations

By and large, the pumpkin is pickled almost from all sorts of this melon culture. Although experienced culinary experts recommend patissons. They are easy to distinguish in appearance from other varieties of pumpkin. Patissons shape resembles plates with wavy edges. Their color varies from white and pastel green to rich yellow. Particularly successful is the pumpkin marinated from summer varieties: "white early," "white," "yellow flat," "green in specks." But the usual, autumn, orange late-ripening fruit will not be worse if you try. If we talk about patissons, for conservation are suitable in the first place young specimens, 5-day ripeness. They and the peel is not firm, and the seeds are underdeveloped. But the flesh is already dense enough. At a size of up to 7 cm in diameter, a whole pickled pumpkin is preserved. Larger vegetables are cut into slices or cut into cubes. In any case, fruits should be blanched before filling in cans - half a minute shredded, 1 minute whole heads. Then immediately the blanks cool under cold water. Packed in cans, pickled marinated dressing is about the same filling that is prepared for zucchini or cucumbers.

Marinade for pumpkin

Canned usually squash and other varieties of pumpkin in the banks - half-liter, liter, etc. Pouring is done, as a rule, in a ratio of 5% salt per liter of liquid. To make an appetizing pickled pumpkin, recipes recommend using spices: horseradish and black currant leaves, garlic, sweet and hot peppers. In spicy marinades, a carnation, a cinnamon, is laid in the cans. In addition to salt, vinegar is added to the filling. A classic pickled pumpkin, the recipes of which you can find in cookbooks of past decades, are canned with 6% table vinegar. On a can of 0.5 liters it requires 40 grams, per liter - 80 and so on. The last stage of the preparation is sterilization. And here, too, has its own rules. Half-liter cans you should boil for 5 minutes, liter - 8, for 3 liters - 20 minutes.

Pumpkin in spicy marinade

One of the most interesting options on which canned pumpkin, marinated for the winter, looks like this. You will need a half kilogram of vegetables, 300 g of apple cider vinegar, 250 g of water and 250 g of sugar, cinnamon sticks, cut into small pieces. And also a pea of black pepper, 15 cloves of garlic, a piece of ginger root, sliced (1-2 put in each jar). How is this pumpkin cooked for the winter? First, cook the marinade. Preheat the water, pour the sugar, salt, pepper, pour the vinegar and, stirring, bring to a boil, strain. Then put a pumpkin cut into large cubes in a saucepan and cook until it becomes translucent and soft (about 40 minutes on medium heat). Then spread the workpiece over sterile jars, add brine, pieces of cinnamon sticks, chopped garlic and ginger slices. Boil for 20 minutes and roll.

Pumpkin hot

"Marinated pumpkin in Estonian" - is not it, sounds tempting! Do not be surprised that we remembered this Baltic country. If we rarely preserve this vegetable, then it is almost a national dish for Estonians. A sort of "Baltic pineapple" - this is how seriously the melons and gourds are written about, which we are writing about. And something, and a pickled pumpkin in Estonian can be found in the storeroom or cellar of every mistress in the winter! It is attractive with a wonderful sweet and sour taste, it is harmonious with various meat dishes, it is suitable as a filling for pies, and in general an appetizer is necessary!

Ingredients: a half kilogram of already-cleaned pumpkin, 750 g of water, 12 clove buds, 15 or more peas of black pepper and as much spicy, 1.5-2 cups of sugar, grated nutmeg, optionally a little cinnamon and ginger, 1 pod of red Hot pepper. Vinegar will require 200 g. The marinated pumpkin is prepared in Estonian in the following way. Fruits are cut into cubes 4-5 cm. Fold them in a saucepan. Prepare from the listed ingredients marinade. For him, cut hot pepper into small pieces. Pour the pumpkin with the prepared marinade, cover it and put it in a cool place for a day. The next day, cook the vegetable in it for about 20-25 minutes, spread the parison along sterile jars and boil for 10 minutes, then roll up. Experimenting with the amount of vinegar and sugar, you can improve the recipe of how to pickle a pumpkin so that it answers exactly your taste!

Pumpkin-loin

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

So: a young mature pumpkin (patisson), peel and peel with straw that same grater, which is intended for Korean carrots. The head of medium-sized garlic (one and a half) is chopped in small pieces or squeezed through the garlic. Add it to the grated pumpkin. Pour 2 or even 3 tablespoons of sugar, as much or slightly less apple cider vinegar, a little salt and soy sauce. Pumpkin in Korean, like carrots, requires a lot of spices. It is best to buy a bag for carrots and sprinkle some or all of the workpiece. Separately the recipe advises to mix hot red pepper (ground). But this is for lovers of very sharp snacks. Plus for the brightness of the color, put a pinch of turmeric. And more: Koreans practice the mandatory addition of glutamate sodium, but here we leave it to your discretion. About 50-100 g of vegetable oil, heat well to show smoke. And pour a pumpkin on them. Stir thoroughly, cover with a lid and let it brew for half a day. Then enjoy the bright, unforgettable aroma and taste of the dish!

Patty with horseradish

To taste such patissons resemble spicy zucchini. Their smell stirs up the appetite, and the pumpkin eats with great pleasure. Components of the recipe: about 650 grams of patissons, several dill and tarragon sprigs, half a horseradish leaf or 5-6 pieces of cherry leaf, and several laurel leaves are consumed per liter pot. And 2-3 cloves of garlic. Marinade is as follows: for every 1 liter of water there are 1.5-2 tablespoons of sugar, 1 tablespoon of salt, 150 g of vinegar (6%), half a spoonful of teaspoon ground hot pepper. At the bottom of the sterilized jars, lay the greens, chopped garlic. Pumpkins clean, cut into slices, tightly fill them with jars in height. Cook the marinade and pour in the preforms. Sterilize the cans for 15 minutes, then roll them.

Pumpkin in Bulgarian

And, finally, here is an original recipe, which offers us Bulgarian cuisine. Than it is unusual: a pumpkin for pickling should be cut not cubes, slices or chopsticks, and asterisks with the help of special cutting. Well or already as it will turn out. The main thing is that the shredder should not be large. Put the crushed vegetable in half-liter or liter cans layer by layer: pumpkin - greens (celery and parsley). In each container add a few peas of sweet pepper, a little cumin and coriander. Pour a boiling marinade, which is brewed this way: for each liter of water requires 5 grams of salt; In hot brine vinegar is poured (ratio 1 to 2: 1 part acid, 2 water). Sterilize the cans 0.5 15 minutes, liter 20, just roll up.