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

6. “Estonian pineapple”

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

Ingredients:

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

Preparation:

1. Cut the pumpkin into pieces similar to pineapple.
2. Place them in a saucepan and add a mixture of water, vinegar and sugar. Leave for 12 hours.
3. Place the spices in cheesecloth, tie and place on the pumpkin.
4. Place the pan on the stove, bring to a boil and cook for 5 minutes. You want the pieces to become a little transparent.
5. Remove from heat and let sit for half an hour.
6. Fish out the gauze and throw it away.
7. Place the pumpkin pieces into jars and fill with syrup.
8. Tighten the jars and cool.

Reference. If you leave the pumpkin pieces in the syrup for more than 24 hours, they will spoil.

7. With garlic

This salting perfectly complements meat and fish dishes. It is prepared without sterilization. For those who like it spicy, you can add 1/4 of the hot red pepper.

Ingredients:

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

Preparation:

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

8. Spicy Pickled Pumpkin

The original spicy appetizer tastes like pickled carrots or Ukrainian cabbage - “pelyustka”.

Ingredients:

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

Preparation:

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

9. In Chinese

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

Ingredients:

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

Preparation:

1. Grate the pumpkin using a Korean carrot grater.
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. Before serving, drain off excess liquid.

Reference. Store only in the refrigerator. Shelf life – three months.

10. With horseradish

A very spicy snack. The marinating 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 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 the morning, mix 0.5 liters of water, vinegar and sugar in a saucepan. Bring the solution to a boil.
3. Add pumpkin pieces to boiling water. Cook for 5 minutes. Place in a colander to drain the liquid.
4. Place the pumpkin in a jar, add chopped onion and grated horseradish. Sprinkle mustard and dill seeds on top.
5. Bring the marinade to a boil again and pour it into 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 into the vegetables. Roll up the jar.

Tips and tricks

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

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

Read also:

Characteristics and description of the honey pumpkin variety “Kroshka”.

Simple and delicious pickled pumpkin recipes.

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

Conclusion

Winter pumpkin preparations are a healthy and tasty treat for the whole family. One of the significant advantages of pickled and salted pumpkin is that you can use any variety: both sweet and unleavened. At the same time, there is a lot of scope for imagination, because the vegetable goes well with completely different seasonings and herbs, which allows you to create a unique taste and aroma of the dish every time.