Few people like to try raw pumpkin. But this vegetable makes delicious treats for the winter. Among them there are mouth-watering additions to meat and fish - salads, caviar, pickled and pickled snacks, as well as full-fledged desserts - jam, jam, mashed potatoes. Can be made from pumpkin and healthy sweet juice. But for this, the vegetable must be supplemented with citruses.
Pumpkin caviar
Ingredients:
- pumpkin - 650-700 g;
- carrots - 320-350 g;
- onions - 320-350 g;
- tomatoes - 130-150 g;
- garlic - 30-35 g;
- sunflower oil - 60 ml;
- table vinegar (9%) - 25-30 ml;
- salt to taste.
Preparation:
Prepare all vegetables declared in the recipe - rinse, peel, cut. The pieces should be of a size suitable for processing them in a meat grinder. First you need to pass the onion through this "kitchen helper". And immediately put it to fry in oil.
The next step is to process the carrots and put them on top of the onions, which have been cooking in a skillet for about 3-4 minutes. After the same amount of time, add the pumpkin passed through a meat grinder. Fry the food together for 7-8 minutes, stirring frequently with a wooden spatula.
After adding the tomatoes, cover the pan with a lid and simmer everything together over the fire for a little less than an average quarter of an hour. Salt the mixture immediately to taste. If there were no fresh tomatoes at hand, they can be replaced with a mixture of tomato paste and water - 3 tsp. for 60 ml.
Pour vinegar last, add small pieces of garlic. Mix everything and leave to simmer under the conditions described above for 6-7 minutes.
Spread caviar in sterile glass containers, roll up. A portion of the treat can be tasted right away with a generous sprinkle of chopped green onions.
Pumpkin, pepper and tomato salad
Ingredients:
- pumpkin pulp - half a kilo;
- carrots, bell peppers, onions - 130-150 g each;
- ripe juicy tomatoes - 650-700 g;
- garlic - 7-8 cloves;
- salt - half a tablespoon;
- granulated sugar - ½ cup;
- sunflower oil - ¼ glass;
- table vinegar (9%) - 2 tbsp. l.
Preparation:
Cut the pure pumpkin flesh without a wavy inner edge into miniature pieces. Chop the onion in half rings, and the seedless bell pepper - in thick short pieces.
Chop both carrots and garlic into thin slices. Remove the skin from the tomatoes in any convenient way and beat them with a blender to the state of a vegetable gruel.
Combine all prepared components. Send dry recipe products and oil to them. Cook everything together over low heat for 35 minutes after boiling the composition. About a couple of minutes until ready, pour vinegar into the mixture and mix well.
Arrange the resulting thick salad in prepared (sterilized) jars. Roll up securely. Store in the cold. Both a balcony and a cellar will do.
This salad perfectly complements meat dishes. It goes perfectly with beef stew - it makes its taste even brighter and more interesting.
Pickled pumpkin
Ingredients:
- large pumpkin - 1 pc. (about 3, 5-4 pounds);
- salt - 40-45 g (you can change its amount to your liking);
- red hot pepper - a couple of pinches;
- lavrushka - 1 leaf;
- water - 1, 2-1, 5 l.
Preparation:
Wash a large ripe pumpkin, cut into pieces that are convenient for processing. Remove the seeds with a spoon with a sharp tip. Do not throw out the latter - they can be dried and eaten with appetite. Use a sharp knife to thinly cut the skin off the vegetable.
Cut the remaining clean pulp into neat, even medium-sized cubes. Blanch them in boiling water for 3-4 minutes. Only after that, transfer the vegetable pieces to a clay dish with high sides (enamel is also suitable).
Prepare a brine from water, salt, lavrushka and freshly ground pepper. Mix it well. The salty grains should completely dissolve in the liquid. Pour chopped vegetables with the resulting mixture. Press them down with oppression (for example, with a jar of water placed on a flat plate) and leave for 4-5 days directly on the table in a cool room.
When the appetizer is ready, you can move the jar into the cold, closing the lid, for long-term storage. Such a bright, tasty dish looks great on a festive table.
Pickled vegetable
Ingredients:
- pure pumpkin pulp - 1 kilo;
- beet sugar - 1, 5 tbsp. l.;
- drinking water - half a liter;
- acetic acid (30%) - 2-2, 5 tbsp. l.;
- dry cloves - 8 pcs.;
- allspice in peas - 6 pcs.;
- grated nutmeg - a pinch;
- chopped ginger - a pinch.
Preparation:
Peel the pumpkin of all that is superfluous. Chop into medium cubes. Dissolve all the sugar in the recipe in water. Send vinegar there. Pour the resulting syrup over the pumpkin. Leave the vegetable pieces to marinate overnight.
Put all the spices on several layers of cheesecloth, wrap gently. Immerse the resulting structure in the marinade. Such a trick will save yourself the trouble of long filtering the mass and manually extracting spices from it. Cook the mixture over low heat for 6-7 minutes. During this time, the pumpkin pieces should become transparent. If necessary, you can increase it for another couple of minutes.
Remove the pan from the heat. Let its contents brew under the lid for about half an hour. Only then remove the bag of spices from the container.
Arrange the treats in sterile glass containers. Roll up and put away for winter storage. But if you wish, you can try such a dish right away.
Canned Pumpkin Pineapples
Ingredients:
- peeled vegetable pulp - 730-750 g;
- water - 730-750 ml;
- granulated sugar - 6-7 tbsp. l.;
- allspice in the form of peas - 3 pcs.;
- cloves (stars) - 3 pcs.;
- table vinegar (9%) - 1, 5 tbsp. l.
Preparation:
Cut the vegetable pulp, previously removed from all excess (peel, inner fibrous layer), into neat identical slices. It is advisable to make them the same as cubes of canned store-bought pineapples.
Measure out the required amount of water and dissolve the sugar in it. When the sweet grains are no longer felt in the liquid, add peppercorns, clove stars to it. Bring the resulting mixture to a boil.
Pour all the vegetable pieces into the bubbling composition at once. To catch 14-16 minutes from the moment of re-boiling. If it was decided to make the pumpkin slices large, then the cooking time in boiling water increases to 20-25 minutes.
When the vegetable becomes soft, add vinegar to it. Next - immediately mix and remove the container with all the contents from the heat.
Divide the resulting fragrant mass into sterile containers. First - pieces of vegetables, and on top of them - the remaining syrup, strained from spices. Roll up the cans, turn over and let them cool. Only then can the containers be removed and kept cold.
Orange juice
Ingredients:
- sweet large oranges - 3 pcs.;
- pumpkin pulp (clean) - 1 kilo;
- granulated sugar - 230-250 g;
- "Lemon" - 1 tsp;
- purified water - 2, 3-2, 5 liters.
Preparation:
Rinse the vegetable pulp thoroughly. Cut it small and put it in a spacious saucepan.
First, wash the oranges thoroughly with running water using a brush. The peel of the fruit must be free of any contamination. After that, with a grater with the smallest divisions, remove the entire zest from them without a white layer. Remove the remaining peel with a knife. Cut the pulp into small pieces. Select all seeds carefully.
Add the fruit pulp and the whole zest to the vegetable. Pour the components with the amount of purified water declared in the recipe. Cook them together for about half an hour after boiling.
Kill the already prepared hot mass using an immersion blender. Pour dry ingredients from the recipe into her. "Lemon" is an optional ingredient. It is added to taste so that the juice does not turn out too sweet and even sugary.
Boil the mass again. Boil it for another couple of minutes. Pour the resulting drink into prepared sterile bottles. Roll up.
It turns out a delicious and healthy drink with pulp. It can also be drained if desired.
Pumpkin jam with lemon
Ingredients:
- pumpkin pulp - 1 kilo;
- granulated sugar - 780-800 g;
- lemon - whole fruit;
- cinnamon stick - 1 pc.;
- water is a full glass.
Preparation:
Cut the pumpkin into medium sized pieces. It should be noted that the weight of the vegetable is already indicated without all that is superfluous - peel, seeds.
Fold the pumpkin slices into a large, heavy-bottomed bowl. Pour the vegetables over with water and immediately add the cinnamon stick. Cook the pieces for a little less than half an hour. During this time, the vegetable mass should become soft. It is not required to interfere with it.
Remove the container from the hot plate. Remove the cinnamon. The stick can be thrown away immediately, because it has already given its taste and aroma to the vegetable mass. Kill everything with a blender until maximum homogeneity.
Pour sand into a saucepan with a still warm content, add the juice of a whole citrus. It is important to pre-strain it from the seeds. If the lemon is very large, fresh juice from its half will be enough.
Return the future jam to cook for another 17-20 minutes. It is necessary to carefully monitor the mass so that it acquires the desired density. Some cooks decide to simmer it for about half an hour, so that there is a "spoon" in the jam.
The finished delicacy must be laid out in sterile containers, rolled up. After the inverted cans have cooled completely, they can be moved to a location suitable for storage.
"Glass" jam
Ingredients:
- garden pumpkin (pulp only) - 680-700 g;
- apples (preferably sweet and sour) - 270-300 g;
- lemon - half of the fruit;
- granulated sugar - 670-800 g.
Preparation:
Chop the pure pulp of the vegetable into small even pieces. Cut the lemon in the same way. Remove all seeds from citrus. Pour the juice that will stand out when slicing the lemon into a miniature bowl.
Remove the peel from the apples. Cut the seed box out of them. Cut the rest into cubes, sprinkle with pre-drained lemon juice. This will prevent the fruit pieces from darkening and losing their appetizing appearance.
Place all prepared ingredients in a stainless steel saucepan. Cover with sand and leave for 4, 5-5 hours. During this time, the products should start juice (especially pumpkin).
When there is enough liquid in the container, you can transfer it to the hot plate. It is necessary to bring the contents of the pan to a boil, turn off the heating of the stove. Leave the mass to cool completely. Then repeat the process. Bring the contents of the pan to a boil about 5-6 times and cool completely again.
When the consistency of the jam resembles glass, the treat is completely ready. The pieces of ingredients should remain intact, but become transparent.
You can distribute the dessert into prepared containers and roll up. Jam according to this recipe is perfectly stored in a cool place even for 2-3 seasons.
Sweet vegetable puree
Ingredients:
- garden pumpkin pulp - 1 kilo;
- granulated sugar - 750-850 g;
- water is a full glass.
Preparation:
Cut the pure pumpkin pulp into large slices. Pour them over with water and boil until soft. Depending on the type of vegetable, this process will take 15-30 minutes. If in the process the liquid did not have time to evaporate completely, then you do not need to drain it. It is necessary to kill the ingredients with a blender together.
Add all the sand. Its amount can be adjusted to taste. Mix everything well. Send the mass to the stove. After boiling, leave it to cook until the thickness required by the cook. The pumpkin slices will darken in the process.
You need to store mashed potatoes in sterile miniature jars in a cool place. Pour it into prepared containers hot.
Such a simple step-by-step recipe will allow even a novice housewife to make a successful jam. A homemade treat will allow you to eat delicious vitamin desserts in winter.
