A selection of the 10 best salted pumpkin recipes: delicious blanks that will amaze you and your guests

The unpretentious pumpkin, beloved by many gardeners, can not only be stewed, baked and made from sweet jams and preserves, but also pickled. Prepared in this way, it retains the vitamins and minerals found in fresh vegetables. The use of pumpkin helps to strengthen the nervous system, normalize sleep, and improve the digestive tract.

The article contains the best original recipes with a step-by-step description of how to salt this melon culture for the winter.

10 best recipes for pickling pumpkin for the winter

Before you start cooking according to any of the recipes, the pumpkin must be prepared in a special way. It should be thoroughly washed and cut in half or into more pieces for easy cleaning of tough peel, seeds and loose pulp.

1. Classic recipe

100 g of such a workpiece contains only 45 kcal. You will need a two-liter jar.

Ingredients:

• 2 kg pumpkin;
• 100 g of garlic;
• 100 g of vegetable oil;
• 150 g bell pepper;
• 150 g table vinegar;
• 50 g of salt;
• 150 g of sugar.

Preparation:

1. Cut the pumpkin into medium-sized cubes.
2. Pepper, peel and cut into strips.
3. Chop the garlic.
4. Pour 2 liters of water into a saucepan. Mix with sugar, salt, vinegar and oil. Boil.
5. Place vegetables in a saucepan and cook for 30 minutes on medium heat.
6. Transfer vegetables to jars and roll up.

2. A simple recipe with mustard

A very unusual combination, especially with sweet pumpkin varieties.

Ingredients:

• 1.2 kg pumpkin;
• 2 tbsp. l. salt;
• 0.5 l of table vinegar;
• 15 g mustard powder;
• 2 dill umbrellas;
• 2 medium onions;
• 5 tbsp. l. Sahara.

Preparation:

1. Cut the pumpkin into slices. Sprinkle with salt and leave overnight.
2. In the morning, mix water with vinegar. Add sugar and salt to the solution.
3. Put the mixture on the stove and bring to a boil.
4. Put pumpkin in boiling liquid. Blanch for 5 minutes.
5. Catch the pieces with a slotted spoon and place in a colander to drain excess liquid.
6. At this time, cut the onion into half rings.
7. Put a slightly cooled vegetable in jars, add mustard powder, onions and dill umbrellas. Pour marinade over and leave for a day.
8. Drain the marinade into a saucepan and bring to a boil.
9. Pour cans over them again and roll up.

3. Korean for the winter

Interpretation of the famous carrot snack. The pumpkin blank turns out to be no less tasty.

Ingredients:

• 0.5 kg pumpkin;
• 3 cloves of garlic;
• 0.5 tsp black peppercorns;
• 1 tsp coriander seeds;
• 1 tsp salt;
• 7 g Korean carrot herb mixture;
• 2 tbsp. l. 9% vinegar;
• 20 ml olive oil.

Preparation:

1. Grate the pumpkin on a special grater for Korean carrots.
2. Grind pepper and coriander in a mortar.
3. Peel and chop the garlic using a press.
4. Pour oil into a bowl with pumpkin. Add garlic, salt and spices.
5. Pour in vinegar. Mix everything and let it brew for 3 hours in the refrigerator.
6. After this time, put the salad in the jars.
7. Place the jars in a pot of water. Boil for 25 minutes, then roll up.

4.With viburnum

The pumpkin appetizer prepared with this recipe is spicy and tangy. The berries remain intact. They are served with a vegetable. You will need one three-liter jar.

Ingredients:

• 2 kg pumpkin;
• 200 g of viburnum;
• 1 hot pepper;
• 1 bay leaf;
• 5 black peppercorns;
• 2 liters of water;
• 6 tbsp. l. 9% vinegar;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. salt.

Preparation:

1. Cut the pumpkin into large cubes, cover with sugar and leave for 30 minutes.
2. Wash the berries.
3. At the bottom of the jar, put all the seasonings and a whole bitter pepper. Place the pumpkin slices tightly on top. Then carefully put the viburnum in a jar.
4. Pour boiling water over everything and let stand for 5 minutes.
5. Drain the water into a saucepan. Pour salt and the remaining sugar into it. Bring the solution to a boil.
6. Pour in vinegar, stir and remove from heat.
7. Pour the hot marinade over the jar. Roll up.

5. Pumpkin in a spicy marinade

The taste of the vegetable is spicy-sweet. For this recipe, nutmeg varieties are better suited.

Ingredients:

• 1.2 kg pumpkin;
• 700 g of water;
• 700 g 6% vinegar;
• 1 cinnamon stick;
• 1 carnation bud;
• 3 peas of allspice;
• 3 black peppercorns.

Preparation:

1. Cut the pumpkin into small slices.
2. Dip in boiling water and cook for 10 minutes.
3. Cool the vegetable.
4. To prepare the marinade, mix water, vinegar, salt, sugar and all the spices.
5. Boil. Cook for 3-4 minutes.
6. Cool the solution.
7. Place the pumpkin pieces in a jar and pour over the cold marinade. Twist.

Advice... Cardamom will make the marinade even more spicy and infuse the pumpkin with this flavor.

6. "Estonian pineapple"

This recipe is very popular in Estonia. The pumpkin is also called the local pineapple in the country.

Ingredients:

• 1 kg pumpkin;
• 1.5 tbsp. Sahara;
• 0.5 l of water;
• 4 tbsp. l. 30% vinegar;
• 8 carnation buds;
• 6 peas of allspice;
• 1 pinch of dry or grated fresh ginger
• 1 pinch of nutmeg

Preparation:

1. Cut the pumpkin into pineapple-like pieces.
2. Put them in a saucepan, cover with a mixture of water, vinegar and sugar. Leave on for 12 hours.
3. Place the spices in cheesecloth, tie and put on the pumpkin.
4. Place the pot on the stove, bring to a boil and cook for 5 minutes. It is necessary for the pieces to become a little transparent.
5. Remove from heat and let it brew for half an hour.
6. Catch the gauze and discard.
7. Arrange the pumpkin pieces in jars and pour over the syrup.
8. Tighten the jars and cool.

reference... Leaving the pumpkin slices in the syrup for more than 24 hours will ruin them.

7.With garlic

Such salting perfectly complements meat and fish dishes. Prepare it without sterilization. For spicy lovers, you can add 1/4 of hot red pepper.

Ingredients:

• 1 kg pumpkin;
• 0.5 l of water;
• 40 g sugar;
• 120 g of table vinegar;
• 4 cloves of garlic;
• 4 allspice peas;
• 2 bay leaves;
• 3 sprigs of parsley.

Preparation:

1. Cut the vegetable into small cubes.
2. In a saucepan, combine water, salt, sugar and spices. Bring the solution to a boil.
3. Pour in vinegar.
4. Place the pumpkin pieces in the marinade. Cook for 10-15 minutes. It's important not to overcook the vegetable. The pieces should crunch a little under the puncture of the knife.
5. Transfer the cooked pumpkin to the jar. Place parsley sprigs and garlic slices on top.
6. Pour the contents with boiling marinade. Tighten immediately.

8. Spicy pickled pumpkin

The original spicy appetizer tastes like pickled carrots or Ukrainian cabbage - "pelustka".

Ingredients:

• 0.5 kg pumpkin;
• 1.5 liters of water;
• 10 allspice peas;
• 3 carnation buds;
• 10 black peppercorns;
• 2 onions;
• 3 cloves of garlic;
• 1 tsp curry;
• 2 tsp provencal herbs.

Preparation:

1. Cut the pumpkin into strips, the onion into half rings.
2. Combine vegetables with Provencal herbs, curry and chopped garlic.
3. Boil water in a separate container. Pour peppercorns into it. Cook for 5 minutes.
4. Pour in sugar, salt. To stir thoroughly.
5. Pour in vinegar, simmer for 2 minutes and remove from heat.
6. Place the vegetables in a jar and pour over the hot marinade.
7. Spin and cool to room temperature.

9. In Chinese

A simple recipe for Asian food. This salad is served in Chinese restaurants.

Ingredients:

• 500 g pumpkin;
• 2 cloves of garlic;
• 2 tsp white sesame;
• 2 g ground chili;
• 2 tbsp. l. soy sauce;
• 2 tbsp. l. table vinegar;
• 2 ml olive oil;
• 1 pinch of salt.

Preparation:

1. Grate the pumpkin for the Korean carrots.
2. Season with oil, soy sauce and vinegar.
3. Add salt, pepper, sesame seeds and chopped garlic. Mix everything thoroughly.
4. Transfer the salad to a storage container.
5. Drain off excess liquid before feeding.

reference... Store only in refrigerator. The shelf life is three months.

10.With horseradish

A very spicy appetizer. The pickling process takes two days.

Ingredients:

• 1.3 kg pumpkin;
• 3 tbsp. l. grated fresh horseradish;
• 2 onions;
• 5 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 500 ml of 6% vinegar;
• 2 tsp mustard seeds;
• 2 tsp dill seeds.

Preparation:

1. Cut the pumpkin into cubes, sprinkle with salt and leave overnight.
2. In a saucepan in the morning, mix 0.5 liters of water, vinegar and sugar. Bring the solution to a boil.
3. Pour pumpkin pieces into boiling water. Cook for 5 minutes. Throw in a colander to glass the liquid.
4. Place the pumpkin in a jar, add chopped onion rings and grated horseradish. Top with mustard and dill seeds.
5. Bring the marinade to a boil again and pour over the jar. Let it brew for 10-12 hours until evening.
6. In the evening, drain the marinade from the jar into a saucepan, bring to a boil and pour back over the vegetables. Roll up the jar.

Tips & Tricks

The following rules will help you get a tasty dish that will last a long time:

1. You should choose table or nutmeg pumpkin varieties - they are the sweetest. But in combination with a lot of spices, insipid fruits sound great.
2. Overly large fruits can have a fibrous texture and a bitter taste. Therefore, it is better to opt for pumpkins weighing 3-5 kg.
3. The flesh should be bright orange with a firm and firm texture.
4. A dry and dark stalk indicates the ripeness of the vegetable.
5. It is better to cut the pumpkin into slices no more than 3 cm thick.
6. To maintain a bright color, the pulp is blanched for 2 minutes in a salted solution.
7. After seaming, hot cans need to be turned upside down, covered with a blanket and wait for them to cool completely. It will take 24 hours. Then put away for storage.
8. Store jars in a cool place. Preferably in a refrigerator or cellar.

Read also:

Characteristics and description of the honey pumpkin "Kroshka".

Simple and delicious recipes for pickled pumpkin.

The best pumpkin varieties for open ground with photos and descriptions.

Conclusion

Winter pumpkin blanks are a healthy and tasty treat for the whole family. One of the significant benefits of pickled and salted pumpkin is that you can use any variety, both sweet and unleavened. This opens up a lot of room for imagination, because the vegetable is perfectly combined with completely different seasonings and herbs, which allows you to create a unique taste and aroma of the dish every time.