Top most delicious pickled pumpkin recipes: we make unusual blanks and surprise guests

Pumpkin is not only a tasty product, but also a source of useful vitamins and minerals. Basically, it is consumed in September-October, when the entire crop is harvested from the garden. But you can feast on the orange beauty and get benefits all year round if you prepare pickled dishes based on it.

Let's take a closer look at how to pickle a pumpkin correctly and what recipes are especially popular with housewives.

The best pickled pumpkin recipes

Homemade pickled pumpkin is a versatile and easy to prepare dish. If all the recommendations are followed, even an inexperienced cook will be able to pickle it correctly. If desired, spices and herbs, fruit juice or other vegetables are added to the recipe.

Pickled Pumpkin Instant Recipe

This culinary method is a real lifesaver for those who have very little time to cook. At the same time, the dish turns out to be no worse than its longer counterparts in preparation.

For cooking you will need:

• 500 g pumpkin;
• 1 cinnamon stick;
• 4 grains of cardamom;
• 1.5 cm fresh ginger;
• 3 peas of allspice;
• 100 g sugar;
• 80 g vinegar;
• 250 ml of water.

Quick cooking technology:

1. Wash the pumpkin, peel it and cut into 2x3 cm strips.
2. Pour sugar into the water and heat the liquid over low heat.
3. Pour vinegar, add spices and stir.
4. Pour the pumpkin with the prepared composition and leave overnight.
5. In the morning, cook for 15 minutes under a closed lid.
6. Leave to stand for 30 minutes.
7. Arrange in clean and dry jars, cover with nylon lids and leave for a day.

Estonian pineapple recipe

Pickled pumpkin is adored in Estonia and was nicknamed pineapple because of its sweet and juicy taste. The dish is in harmony with soups and meat dishes.

For cooking you will need:

• 1 kg pumpkin;
• 300 g sugar;
• 0.5 l of water;
• 5 allspice peas;
• cloves to taste;
• cinnamon stick;
• 40 g vinegar 30%;
• 50 g of hard nutmeg.

Cooking method:

1. Peel the pumpkin, cut into cubes. Put in a saucepan, cover with water, vinegar and sugar. Leave for a day.
2. Place the spices in a thin cloth bag, put in a saucepan. Cook for 7 minutes until transparent.
3. Remove the spices and let it brew for half an hour.
4. Arrange in jars, store in a cool and dark place.

Spicy preparation with lemon zest

A wide variety of herbs and spices can be used depending on your taste. The dish turns out to be beautiful and appetizing, serves as a decoration for any table.

For cooking you will need:

• 1 kg of pulp;
• 10 g cinnamon;
• a couple of sprigs of carnations;
• 15 g lemon zest;
• 500 ml of vinegar 3%;
• 350 g of sugar.

Cooking technology:

1. Cut the pulp into strips.
2. In a separate container, mix water, vinegar, lemon zest, sugar and spices.
3. Place the pulp in the marinade, cook over low heat for 15 minutes.
4. Arrange in sterilized jars, cool.

Important! Lemon peel protects the body from viral infections, strengthens well-being and lowers cholesterol levels. Therefore, the lemon peel recipe is especially useful in winter to prevent colds and flu.

Pumpkin in honey-mint marinade with garlic

The honey-mint marinade gives the dish a spicy taste. To prepare an unusual dish, you will need:

• 600 g pumpkin;
• 50 g of natural honey;
• 40 g of salt;
• 20 g mint;
• 3 cloves of garlic;
• 60 g of wine vinegar.

Cooking technology:

1. Free the vegetable from seeds and fibers, remove the peel. Cut into small cubes and pour into a saucepan.
2. Chop the garlic and mint thinly and add to the saucepan. Stir the mixture thoroughly and place in sterilized jars.
3. Add honey, vinegar and salt to each jar. Pour boiling water to the very top and cover with a tin lid.
4. Put the jars in the oven for 20 minutes at a temperature of 120 degrees.
5. Take out the workpieces and turn them upside down, leave for 8 hours until they cool completely.
6. Consume after 2 weeks.

Pickled pumpkin in Korean

The dish turns out to be tasty and healthy. Korean pumpkin can be opened at any time and served with a dinner party.

Ingredient List:

• 500 g pumpkin;
• 1 onion;
• a pinch of black pepper;
• 5 g Korean carrot seasoning;
• 2 cloves of garlic;
• 80 g of refined sunflower oil;
• 30 g sugar;
• 20 g salt;
• 30 g vinegar 9%.

Cooking method:

1. Peel the onion, chop finely and fry in sunflower oil until transparent.
2. Grate the peeled pumpkin pulp for Korean salads.
3. Put pumpkin, finely chopped garlic, sugar and salt, pepper, seasoning for carrots in a clean bowl, pour vinegar. Stir the mixture and leave in the refrigerator for 4 hours.
4. Arrange the pumpkin in clean jars, roll up with tin lids.

Pickled pumpkin with herbs and spices

Greens are an effective natural antioxidant that improves the health of the body and has a beneficial effect on the functioning of the digestive tract.

To prepare the dish you will need:

• 500 g pumpkin;
• 1 large bunch of parsley
• 1 bunch celery stalk
• cumin, coriander and pepper to taste;
• 1 liter of water;
• 0.5 l of table vinegar;
• 5 g table salt.

Cooking technology:

1. Wash the pulp, peeled and seeds, and cut into cubes. Grind the herbs.
2. Put pumpkin and greens in layers in sterilized jars. Season with cumin, coriander and pepper on top.
3. Pour water into a saucepan, add vinegar and salt. Bring to a boil and simmer for 5 minutes.
4. Pour the marinade into jars, cover and place in boiling water for 20 minutes to sterilize.
5. Turn the jars over and cool.

With mustard seeds and horseradish

This popular snack is savory and tangy. At the same time, the pumpkin does not lose its sweetness and juiciness.

For cooking you will need:

• 1200 g pumpkin pulp;
• 500 g of wine vinegar;
• 40 g of salt;
• 40 g sugar;
• 2 small onions;
• 40 g grated horseradish;
• 15 g mustard seeds;
• 2 umbrellas dill.

How to pickle:

1. Pumpkin is cut into cubes or strips, put in a deep plate. Sprinkle with salt, mix thoroughly and leave overnight.
2. Water is poured into a saucepan, sugar and vinegar are added. When the marinade boils, the pumpkin is blanched in small portions for 5-7 minutes. Then put the pumpkin in a colander to make the water glass.
3. The onion is cut in half rings, mixed with pumpkin, dill, horseradish and mustard.
4. The mixture is poured with marinade and left overnight.
5. The marinade is drained, re-boiled and cooled. Pumpkin is poured with liquid and placed in jars.

Important! Blanching is the treatment of pumpkin with marinade. Thanks to this, the air from the tissues of the vegetable is removed, dangerous microorganisms disappear. All pumpkin pieces should be marinated and then watered with cold water.

Sweet pickled

Sweet preparations for the winter are especially appetizing with Viennese waffles or crispy toasts. Sweet pumpkin is the perfect addition to a nutritious and delicious breakfast.

For cooking you will need:

• 1 kg pumpkin;
• 120 g sugar;
• 4 allspice peas;
• cinnamon stick;
• 1 cm fresh ginger
• a pinch of nutmeg;
• 40 g table vinegar 30%;
• 0.5 l of water.

Cooking technology:

1. The vegetable is cleaned of seeds, fibers and peel, cut into 2 cm cubes.
2. Sugar is poured into warm water and mixed.
3. The resulting marinade is poured into cubes and left overnight.
4. Put a bag of spices in a saucepan and boil for half an hour. The spices are removed.
5. The dish is laid out on the prepared jars and covered with nylon lids.
6. You can try a sweet snack the next day.

Pickled pumpkin with cinnamon

The product has a sweet and sour taste, which makes its taste even more spicy and interesting.

List of ingredients for preparing a snack:

• 1 kg of peeled pumpkin;
• 0.5 l of water;
• 80 g sugar;
• 1 cinnamon stick;
• 20 g ground nutmeg;
• 4 allspice peas;
• ginger root to taste.

Cooking technology:

1. Cut the pumpkin into cubes and place in a deep bowl.
2. Mix water and vinegar in a saucepan. Add the mixture to the pumpkin and leave overnight.
3. In the morning, mix all the spices and put in a gauze bag.
4. Put the pumpkin with the marinade in a saucepan, put the spices in a bag, cook for 7 minutes over moderate heat.
5. Let the pumpkin brew for 30 minutes. During this time, it is saturated with the aroma of spices.
6. Arrange in sterile jars and roll up. You can eat it the next day.

Apples recipe

This dish is a real treasure. It contains vitamins of group B, vitamins A and C, fiber, magnesium and iron necessary for a person.

For manufacturing you need:

• 300 g pumpkin pulp;
• 1 apple;
• 80 g celery root;
• 1 clove of garlic;
• a pinch of dried dill;
• 2 bay leaves;
• 3 peas of allspice;
• 0.5 l of water;
• 40 ml of apple cider vinegar;
• 80 g sugar;
• 60 g of salt.

Preparation method:

1. Cut the vegetable and celery into cubes. Cut the apples in half.
2. Put pumpkin, spices, garlic, apples in order in a jar.
3. Boil water with sugar and salt in a saucepan. Pour into a jar and let it brew for 1 hour.
4. Drain and boil again with apple cider vinegar.
5. Pour marinade over vegetables in jars and roll up. They eat the apple dish after a couple of days.

Hot pepper recipe

The product is used as an appetizer or as an independent dish.

For cooking you will need:

• 4 kg pumpkin;
• 300 g red hot pepper;
• 200 g of parsley;
• 100 g garlic;
• 150 g of vegetable oil;
• 1 liter of water;
• 200 g vinegar 9%;
• 50 g of salt;
• 350 g of sugar.

How to make a spicy winter snack:

1. Peel and dice the pumpkin. Chop the garlic, parsley and pepper finely.
2. Stir the ingredients and add boiling water and oil.
3. Cook for half an hour, stirring constantly.
4. Drain the water and place the snack in the jars.
5. Boil the marinade again, add sugar and salt.
6. Pour vegetables and roll up the jars.

Tips for housewives

To make the dishes tasty and healthy, experienced housewives and cooks share their secrets of making pickled pumpkin. With their help, snacks will be stored for a long time without losing their external and taste qualities:

1. Choose only varieties that are suitable for pickling. Deserve special attention nutmege.g. pumpkin Pineapple or Golden Pear. They have a delicious and sweet flesh that goes well with a variety of spices and seasonings.
2. Vegetables for cooking must be intact, free from damage or scratches. Otherwise, the risk of damage to the workpieces increases.
3. Use only clean dishes. Sterilize jars thoroughly.
4. If you have problems with your digestive system, use apple cider or grape vinegar instead of regular vinegar. They are more gentle and do not cause strong oxidative processes in the body.
5. It is best to store the workpieces in the refrigerator or in the cellar.
6. Feel free to experiment and add various herbs, spices and spices to the recipe.

Conclusion

Pickled pumpkin goes well with meat and fish, harmoniously complements side dishes, first and second courses. Cooking a vegetable is simple, the main thing is to use healthy and ripe pumpkins. Fans of spicy food prefer spicy recipes with pepper and horseradish, and those who love a sweet and mild taste cook pumpkin with apples and cinnamon.