Pumpkin preparations. Pumpkin for the winter: the best recipes with photos. Pumpkin and green bean appetizer
04/27/2015 5 542 0 ElishevaAdmin
Preserves, jams, marmalades / Pickles, marinades, salads, sautés / Candied fruits, drying and freezing
You can often see how owners feed slices of pumpkin to a cow or pig, and, at best, husk the pumpkin seeds themselves. We forgot, you can see how many wonderful dishes can be prepared from it. After all, this is an exceptional product for many reasons: it is perfectly digestible; normalizes digestion and rejuvenates blood vessels, contains many useful substances; present in all kinds of diets due to its low calorie content; prepares very quickly. It is good to give to children, convenient to prepare for the winter.
The simplest thing is to bake, chop and freeze. In winter, pumpkin from such preparation can be put into porridge, squeezed out juice or used as a filling. Or you can prepare it straight away as a puree.
We remind you that before placing the blanks, the jars are pre-washed, sterilized and dried. The lids are also boiling.
When preparing the pumpkin for processing, we clean it, remove all the insides, and cut the pulp into cubes or strips.
Pumpkin puree with apples
Ingredients
Pumpkin, 1 kg
Apples, ½ kg
Sugar, 4 tbsp
Citric acid, 1 tsp.
Peel apples and pumpkin and grind them in a meat grinder. Cook with sugar slowly for 2 hours. Add citric acid at the end. Seal in jars while hot.
Pumpkin puree with plums
Ingredients
Pumpkin, ½ kg
Plums, ½ kg.
1. Clean the pumpkin and cut the pulp into pieces. Divide the plums into halves and discard the pits.
2. Cook plums with pumpkin, chop. Boil the puree and roll it up.
Pickled pumpkin makes an excellent appetizer and goes well with meat dishes.
Pickled pumpkin No. 1
Ingredients
Water, 1 l
Salt, 30 g
Sugar, 20 g
Vinegar 9%, 80 ml
Spices (black pepper, bay leaf, you can add cinnamon and cloves)
Water, 1 l
We prepare the pumpkin as usual, scald the cubes and cool them. Place in jars, sprinkle with spices, pour marinade at a boil. We sterilize jars: liter jars - 20 minutes, half-liter jars - 15 minutes.
Pickled pumpkin No. 2
Ingredients
Salt, 30 g
Sugar, ½ kg
Vinegar 6%, 1 l
Cinnamon and cloves
We make cubes from the pumpkin, immerse them in the boiling marinade and slowly boil until soft. We roll it up, placing it in jars.
Pickled pumpkin No. 3
Ingredients
Pumpkin, 3-4 large berries
Salt, 250 g
Chopped horseradish, 20 g
Celery leaves, 25 g
Parsley, 25 g
Dill, 25 g
Hot pepper, 1 pod
Bay leaf, 2-3 leaves
Vinegar 80%, 200 g
Cut the pumpkin into cubes, blanch (5 minutes) and cool. Place in jars and pour marinade into them. We pasteurize the jars at 85ºС (3-liter jars for 35 minutes, liter jars for 25 minutes) and seal them.
Pickled pumpkin No. 4
Ingredients
Medium sized pumpkin
Cinnamon, 1 stick
Allspice, 1 pea
Black pepper, 1 peas,
Cloves, 1 bud
Vinegar 6%, 700 g
Water, 700 g
Dip pieces of pumpkin pulp into boiling water and leave there for 10-15 minutes. Remove and cool. Cook the marinade and cool it too. Pour the cold marinade over the pumpkin cubes placed in the jars. Do not roll it up, store it in the cold.
Spicy pickled pumpkin
Ingredients
Pumpkin, 4 kg
Garlic, 100 g
Parsley-greens, 200 g
Hot red pepper, 300 g
Vegetable oil, 150 g
Salt, 50 g
Sugar, 350 g
Vinegar 9%, 200 ml
Water, 1 l
As usual, we make cubes from the pumpkin pulp and chop the remaining components finely. Put everything in a saucepan, pour in the marinade (hot), add oil. Cook for 30 minutes, stir occasionally.
Place on a sieve and strain off the marinade separately. Having placed the vegetables in the jars, boil the marinade again and fill the jars. Let's roll up.
Now let's move on to winter salads and pumpkin appetizers, of which there are a great variety. Here are some of the most successful ones.
Pumpkin appetizer with green beans
Ingredients
Pumpkin, 2 kg
Green beans, 1 kg
Tomatoes, 1 kg
Sweet pepper, ½ kg
Garlic, 150 g
Salt, 50 g
Sugar, 200 g
Vegetable oil, 300 g
Vinegar 6%, 100 g
Dill-greens
We cut the pumpkin into traditional cubes, cut the beans into sticks, and cut the sweet pepper into half rings. Grind the tomatoes with garlic in a blender, add vinegar, salt, butter and sugar. We immerse the chopped vegetables along with chopped dill into the resulting mass. Heat slowly, cook slowly for 40-50 minutes, stir from time to time. Place while hot and seal the jars.
Pumpkin caviar with vegetables
Ingredients
Pumpkin, 1 kg
Tomatoes, 1 kg
Sweet pepper, 1 kg
Apples, 1 kg
Green beans, 1 kg
Onion, ½ kg
Salt, 50 g
Sugar, 300 g
Vinegar 9%, 50 g
We prepare the vegetables for processing by grinding them separately with a blender or using a meat grinder. Simply chop the onion and saute it in oil for 10 minutes in a basin. Add sugar and salt, tomatoes and pumpkin to the onions. After bringing the mixture to a boil, add the remaining vegetables and cook slowly for 1 hour, stirring. Add spices and cook for 10 minutes. Place in jars, roll up and wrap the jars.
A spicy snack for the winter. Pumpkin "Spicy"
Ingredients
Pumpkin, 1.3 kg
2 onions
Salt, 2 tbsp
Sugar, 5 tbsp
Grated horseradish, 3 tbsp
Mustard seeds, 2 tsp
Vinegar 6%, 500 ml
Dill seeds
1. Having received the pumpkin cubes, salt them and leave them overnight.
2. In the morning we make the marinade - pour half a liter of water, vinegar and sugar into a pan and boil it all. Blanch the salted pumpkin in it for 5 minutes. Strain off the liquid and put it back on the fire.
3. Cool the pumpkin and place it in jars. In each jar we put horseradish, onion rings, dill and mustard seeds. Pour in the boiling marinade and leave again overnight.
4. In the morning, drain the marinade from the jars, boil and pour again. Cover with nylon lids and store in the cold.
Pumpkin with grapefruits
Ingredients
Pumpkin, ½ kg
Grapefruit, 2 fruits
Zest of one lemon
Sugar, 750 g
Ground ginger, 1 tsp
Vinegar 6%, 1 tbsp
1. Make cubes or strips from the pumpkin pulp. Cut the lemon zest into thin strips, mix it with sugar, ginger, vinegar, and bring to a boil.
2. Immerse the pumpkin in this marinade, cook for 5 minutes, turn off the heat and leave it overnight.
3. In the morning, we resume heating, boil for 3 minutes and let cool. Meanwhile, extract the pulp from the grapefruits, discarding the seeds and membranes. Add the grapefruit pulp to the pumpkin and store the resulting mixture in the refrigerator.
Pumpkin in apple juice
Ingredients
Medium pumpkin
Sugar, 200 g
Apple juice, 1 l
Fill cubes of pumpkin pulp with boiling juice and sugar; if desired, you can add spices - ginger or cardamom. Let it cool. Return to the heat again, cook for 20 minutes and roll in jars.
Pumpkin “Snack” salad for the winter
Ingredients
Pumpkin, 2 kg
Carrots, ½ kg
Tomatoes, 1 kg
Sweet pepper, ½ kg
Onion, 300 g
Garlic, 2 heads
Salt, 2 tbsp without top
Sugar, 100 g
Vegetable oil, 200 g
Vinegar 70%, 2 tbsp
Black pepper
Coriander seeds
We cut carrots and pumpkin into cubes, cut peppers into strips, and onions into cubes. Grind the tomatoes. Sauté onions and carrots in oil. Add pepper and pumpkin to them, simmer for a few minutes, then pour in ground tomatoes. Salt, pepper and simmer slowly for 30 minutes. Add the spices and garlic at the end, cook for 5 minutes and distribute among the jars. Let's roll up.
Pumpkin salad. Recipe for preparing for the winter
Ingredients:
Pumpkin, 1 medium
Onion, 2 pcs.
Salt, 30 g
Sugar, 100 g,
Vinegar 9%, 600 g
Water, 300 g
Peppercorns, black, 5 pcs
Peppercorns, allspice, 3 pcs
Bay leaf, 2 leaves
Mustard seeds, 1 tsp
Cloves, 2 buds
1. Salt the pumpkin cubes and leave for a day.
2. Prepare the marinade from the remaining ingredients and cool it.
3. The next morning, put the pumpkin in jars and fill with cold marinade.
4. Continue sterilizing the jars for 1 hour. Let's roll up.
You can make many different desserts from pumpkin. Here, for example, is wonderful jam.
Pumpkin jam
Ingredients
Pumpkin, 1 kg
Sugar, 1 kg
Water, 400 ml
Vanillin
1. Make cubes from the pumpkin with a side of 1.5 to 3 cm. Blanch them and cool.
2. Boil sugar syrup, pour boiling water over the pumpkin cubes and leave overnight.
3. In the morning, cook for 20-30 minutes, remove to cool for 2 hours.
4. Cook until the pieces are transparent, add vanillin at the end.
5. Roll up in jars.
Pumpkin jam with apples
Ingredients
Pumpkin, ½ kg
Antonovka apples, ½ kg
Lemon, 1 piece
Pears, 2 pcs.
Sugar, 1.2 kg
Water, 1 tbsp
Vanillin, pinch
1. Sprinkle pumpkin cubes with sugar and leave overnight.
2. In the morning, cut the pears and apples, add them along with water to the pumpkin and set to heat.
3. Cook the jam in 4 batches. Halfway through the process, add lemon, scalded and chopped very finely (discard the seeds).
4. During the last cooking, at the end of it, add vanillin. The jam should consist of pieces of different colors, the syrup should be transparent.
5. Spread the jam while it’s hot and seal the jars.
Pumpkin and physalis jam
Ingredients
Pumpkin, 1 kg
Physalis, ½ kg
Sugar, 1.5 kg
Cloves, 1-2 buds
Cut the pumpkin into cubes, physalis into quarters. We put them together, sprinkle them with sugar and do not touch them for 6-8 hours. Cook in 3 batches; breaks between successive cooking sessions should be 6-8 hours. During the last cooking, add cloves. Let's roll up.
Pumpkin jam with dried apricots
Ingredients
Pumpkin, 1 kg
Dried apricots, 200 g
Sugar, 1 kg
Mix pumpkin cubes with pieces of dried apricots, sprinkle with sugar and leave overnight. The next morning, cook the jam until the end, but do not roll it up, but store it in the cold.
Pumpkin jam with rowan
Ingredients
Pumpkin, 1 kg
Rowan, 100-200 g
Sugar, ½ - 1 kg
Citric acid, 1 tsp
Cinnamon or ginger, ½ tsp
Water, ½ tbsp
Dip the pumpkin cubes into the syrup and cook for 30 minutes after boiling. Add rowan berries to the pumpkin, cook for 15 minutes and roll into jars. Wrap up.
Pumpkin and orange jam
Ingredients
Pumpkin, 1 kg
Large oranges, 3 pcs.
Walnuts, 1 tbsp
Water, 1 l
First, remove the zest from the oranges, then squeeze out the juice, and fry the nuts. Cook the pumpkin cubes in syrup until half cooked, add nuts and zest, and add juice. Cook until thickening begins. We roll up, spreading the jam into jars.
Pumpkin marmalade
Ingredients
Pumpkin, 3 kg
Lemons, 2 pcs
Sugar, 1.5 kg
Cinnamon, 1 tsp
Cloves, 5-6 buds
Water, 2 l
1. Cut the pumpkin pulp into cubes, cook in water with spices until soft. Grind into puree, add sugar in a bowl and cook. Stir the brew with a spatula and wait for the mass to begin to separate from the walls.
2. Add the zest from the lemons and all the juice squeezed out of them to the pumpkin puree, cook for another 15 minutes.
3. Place the puree into jars and leave them open until they cool.
4. Cover each jar with a piece of parchment, tie it and store it in a cool place.
From pumpkin you can make candied fruits and something similar to dried apricots - dried pumpkin. Let's look at these 2 recipes.
Candied pumpkin
In this case, a layer of pulp is used adjacent to the hard crust, to a depth of 1 cm inside, no more.
1. Cut the pumpkin into cubes, prepare syrup using sugar and water in a 1:1 ratio.
2. Boil pumpkin cubes in syrup until the syrup begins to stretch.
3. Decant the syrup and dry the remaining pieces on parchment. Candied fruits are stored in a paper bag in a dry place. You can also place them in tightly tied jars.
"Apricots" or dried pumpkin
In this case, we choose pumpkin from dessert varieties. We cut its pulp into 3x3 cm cubes. First, we dry them simply in the air, then we transfer them to the sun’s rays. We complete the drying stage in the oven, with the door open and a temperature of 50-60ºС. We store it in bags. When serving, you can sprinkle the dried apricots with powdered sugar.
Canned pumpkin is prepared in late autumn. It is during this period that its fruits fully ripen and the flesh becomes bright orange and as sweet as possible. And the latter has a great influence on the final taste of the workpiece. Therefore, nutmeg pumpkins are ideal for preservation.
How to preserve pumpkin for the winter.
The fruits need to be divided into parts and the seeds scooped out with a large spoon. If there are fibers inside, then the pumpkin will also have to be thoroughly cleaned of them.
Then, use a sharp knife to peel off the top skin so that only the aromatic, juicy pulp remains.
We cut it into the same size, not large cubes. Their size can be in the range of 1-3 cm.
The resulting pumpkin pieces must be boiled for one or two minutes, and then very quickly transferred to cold water.
After cooling, place the cubes in small jars, interspersing them with cloves (3 buds), black pepper (3 peas), cinnamon (a 1 cm long piece), and bay leaf (1 piece). This amount of spices is calculated for a half-liter jar. If you pickle the pumpkin in large jars, increase the spices proportionally. Also, add one tablespoon of 9% vinegar to each container.
Fill jars filled with pumpkin to the top with boiling brine. We prepare the brine from 2 teaspoons of sugar, 3 teaspoons of salt, dissolved in 1 liter of water.
All that remains is to sterilize the jars in boiling water. This procedure will take 30 minutes for these jars.
Screw on the lids.
This canned pumpkin is a good winter snack. It goes well and complements canned cucumbers and tomatoes. The color scheme of this vegetable set will be a bright decoration for any table.
If you are looking winter pumpkin recipes, then we are ready to help you. Our article contains only the best recipes!
Pumpkin jam for the winter
Required Products:Apples – 1 kg
- lemons or oranges – 2 pieces
- pumpkin – 1.5 kg
- sugar – 2 kg
- water – 1.5 liters
Preparation:
Peel the pumpkin and remove seeds and cut into pieces. Chop the apples. Cut the lemons or orange into slices without peeling them. Make a syrup - dissolve sugar in some water, let it boil, add the fruits, let it boil again. Remove from the stove, let the workpiece stand for several hours. Boil again, cook for 5 minutes, let it brew again. Cook a third time until done. This will take 5 minutes. Pour the treat into sterilized jars and seal with metal lids to keep for a long time.
Preparing pumpkin for the winter: recipes
Varenitsa with dried apricots and pumpkin.
Ingredients:
Granulated sugar – 520 g
- dried apricots – 320 g
- pumpkin pulp – 1 kg
Preparation:
Peel the fruits and cut into small pieces. Put on fire, cook for 5 minutes. Remove and strain, allowing excess liquid to drain. Add sugar, add dried apricots, let it cook for about an hour, and pack it hot into a clean, sterile container.
Pumpkin kozinaki.
You will need:
Citric acid – 10 drops
- sugar - one glass
- pumpkin seeds – 1 tbsp.
- water - ? Art.
Cooking steps:
Soak the seeds for 15 minutes, peel off the thin skin, scald with boiling water, and discard in a colander. Make citric acid: dissolve a teaspoon of acid crystals in 2 teaspoons of hot water. Prepare caramel: pour water into a saucepan, add citric acid and sugar, stir, place on the stove. Place it so that it warms up on one side. On the other side, foam will collect, which needs to be collected from time to time. As soon as the foam stops forming, increase the heat and evaporate the liquid until caramel forms. Pour the seeds into a plate that must be pre-greased with oil, pour hot caramel over them. Separate the kozinaki from the plate and cut into diamonds.
Pumpkin caviar for the winter
- onions – 220 g- pumpkin – 1.2 kg
- carrots – 620 g
- greenery
- salt pepper
Preparation:
Peel the fruits, chop into pieces, pour in some water, and simmer for half an hour with the lid closed. Separately, boil the carrots, peel them, grind them through a meat grinder along with the pumpkin pulp, add chopped, fried onions, herbs, salt and pepper. Place the mixture into jars and sterilize.
Winter preparations from pumpkin
Pickled version.
Ingredients:
Pumpkin pulp – 3 kg
- liter of water
- black peppercorns – 20 pieces
- lemon zest
- wine vinegar – 1 l
- granulated sugar – one and a half kilograms
- ginger
- cloves – 10 pieces
- salt - tablespoon
Preparation:
Pour vinegar into the water, add granulated sugar, lemon zest, spices, let it boil, cook for 15 minutes. Place the pumpkin in a saucepan, cut it into slices, and let cook for 20 minutes. The slices should become shiny and soft. After this, remove them from the stove and leave them for one night. In the morning, remove the pulp and place in jars. Let the marinade boil, cook lightly until it becomes thick, strain it, let it cool, pour it into a container, seal it, and transfer it to the cellar.
Pickled cucumbers in pumpkin.
Ingredients:
Pumpkin
- cucumbers
- garlic
- black currant leaves
- tarragon
- dill
- horseradish leaves
- water – one liter
- salt – 60 g
Cooking steps:
Cut off the top of the pumpkin, scrape out all the insides along with the seeds. Place clean tarragon, dill, and garlic leaves on the bottom. Rinse the cucumbers thoroughly, place them tightly, covering them with horseradish leaves, sprinkle with spices. Pour the contents with boiled, cooled brine (take 60 g of salt per liter of water). Place the cut top on top and seal the edges with wax. Store the workpiece in a cool place, maintaining a temperature of no more than 5 degrees.
Don't ignore either.
Pumpkin dishes for the winter
Appetizer "Pumpkin".
Required Products:
Bell pepper – 520 g
- cauliflower – 2 kg
- table pumpkin
- sunflower oil – 320 g
- garlic – 80 g
- granulated sugar – 155 g
- vinegar – 60 g
- parsley
- salt – 40 g
- dill
Preparation:
Disassemble the cabbage, boil for 5 minutes, pass through a meat grinder, boil for 10 minutes. Finely chop the greens, garlic and pepper. Dip the cabbage into the prepared marinade, stir, boil for 40 minutes, stir lightly, package, roll up, insulate for half an hour, cool, and store.
It turns out very tasty and
Dried pumpkin.
Ingredients:
Granulated sugar – 420 g
- apple, pumpkin pulp - 1 kg each
Preparation:
Wash the apples and pulp, peel, chop into pieces, put in a container, sprinkle with sugar, put under pressure, put in the cold, leave for 10 hours. Boil the juice that has managed to stand out, pour into glass jars, and seal. Dry the fruits in the oven, place in glass containers, and close with lids.
Option with mustard.
Required Products:
Grated horseradish – 2 tbsp. spoons
- medium onion – 2 pcs.
- pumpkin – 1.25 kg
- white mustard seeds - a tablespoon
For the marinade:
Red grape vinegar – 2 tbsp.
- sugar – 5 tbsp.
- coarse salt - two tablespoons
- water – 2 tbsp.
How to cook:
Peel the vegetables, chop into cubes, sprinkle with salt, and leave overnight. Pour vinegar into the water, add granulated sugar and salt, and boil. Blanch the pumpkin slices in the resulting marinade for 4 minutes, remove, let the liquid drain, and cool. Package the preparation, adding grated horseradish, chopped onion, mustard seeds, and pour marinade. The next day, drain the liquid, boil again, cool, and pour over the pumpkin again. Roll up the jars.
How about you?
Option in Polish.
Ingredients:
Sugar – 250 g
- pumpkin pulp – 1 kilogram
- carnation
- cinnamon
- vinegar - ? liters
Preparation:
Wash the vegetables, peel them, cut out the seeds, chop into slices, and boil until partially cooked. Prepare a marinade from sugar and vinegar, boil it, add the pumpkin, boil again for 10 minutes, leave to brew for 10 minutes, leave until the next day, drain the marinade, boil, pour over the vegetables again. Do this 3 times until the cubes soften and turn brown. Place the cold preparation in jars, tie it with parchment, and store it in the cellar.
It turns out very tasty too.
Pumpkin salads for the winter.
Required Products:
Pumpkin – 4 kg
- water – 200 g
- vegetable oil – 155 g
- salt – 50 g
- sugar – 355 g
- garlic – 120 g
- red hot pepper – 320 g
- vinegar – 220 ml
- parsley – 200 g
Preparation:
Wash the fruits, peel them, chop them into small cubes. Finely chop the parsley, hot pepper and garlic. Pour water, vinegar, vegetable oil into a clean saucepan, add salt, parsley, hot pepper, and garlic. Mix it all.
How to freeze pumpkin for the winter.
Peel the pumpkin, remove the seeds, and chop. Further freezing options will depend on the form in which you will use the vegetables. If it will be used for baby food, then it is better to do pumpkin puree for the winter. To do this, steam the fruits, grind them in a blender and pour them into molds. If you freeze vegetables raw, they will be too watery after defrosting. That is why they must first be either blanched or baked.
How to preserve pumpkin for the winter.
For long-term fresh storage, only completely whole fruits cut from the stalk are suitable. If it is absent, then the process of rotting begins in the pulp and the fruits deteriorate. Pumpkin must be stored at a temperature of 8 to 10 degrees. Room humidity should be maintained at 70%. When storing, make sure that the vegetables do not touch each other. Place them with the stems down. It is best to do this on racks lined with straw. In addition, pumpkin pulp can be frozen or dried. In this case, it will also retain all its beneficial properties.
As you can see, pumpkin is a tasty and healthy product from which you can prepare a huge number of different preparations!
Calories: Not specified
Cooking time: 50 min
You can use pumpkin for the winter not only, or, but also unsweetened preserves, for example, salads.
Winter pumpkin salad, the recipe for which we have prepared for you today, is very tasty and does not require sterilization. All you need to do is peel and cut the vegetables, put them in a roasting pan, simmer until tender, add high-quality wine vinegar and place the finished dish in a sterile container. You can store such preparations in a cool basement or cellar.
The salad turns out incredibly tasty if you prepare it with sweet pumpkin and meaty red pepper.
It will take 50 minutes to prepare, from the ingredients indicated in the recipe you will get 3 jars of 0.5 liters each.
Ingredients:
- pumpkin – 2 kg;
- bell pepper – 500 g;
- carrots – 500 g;
- tomatoes – 500 g;
- onions – 150 g;
- garlic – 1 head;
- chili pepper – 1 pc.;
- olive oil – 200 g;
- wine vinegar – 40 ml;
- granulated sugar – 60 g;
- salt – 15 g.
Recipe with photos step by step:
We start, as always, with onions and garlic. Cut the onion into thin half rings. Peel the head of garlic and cut the cloves into slices. 
Place the tomatoes in boiling water for a minute, then cool in a saucepan with cold water, remove the skin, and cut into large slices. 
We scrape the carrots and cut them into thin circles or small cubes. 
We clean the fleshy red bell pepper from seeds and cut it into large pieces. Cut a small pod of green chili into rings. If you want to prepare a sweet salad for children, then you should not add chili. 
Cut the peel off the pumpkin, scrape out the seeds with a spoon, and cut the pulp into large cubes. 
Throw onions and garlic into a deep frying pan. Next, add tomatoes, bell peppers, carrots, chili and pumpkin. Add sugar and salt. Then add extra virgin olive oil. 
Close the roasting pan tightly and cook over moderate heat for 40 minutes, stirring occasionally. 2 minutes before readiness, pour in wine vinegar; instead of wine vinegar, you can use apple cider vinegar or regular 6% vinegar. 
We sterilize the jars over steam. We pack the salad into jars hot, immediately close it tightly and wrap it in a warm blanket. Leave at room temperature for 10 hours. Then we transfer the cooled pieces to a cool cellar for storage. 
Storage temperature from +2 to + 8 degrees Celsius.
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