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

Pumpkin is not only a tasty product, but also a source of healthy vitamins and microelements. It is mainly consumed in September-October, when the entire harvest has been harvested from the garden. But you can feast on the orange beauty and reap the benefits all year round if you prepare marinated dishes based on it.

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

The best pickled pumpkin recipes

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

Instant pickled pumpkin recipe

This culinary method is a real lifesaver for those who have very little time left for cooking. At the same time, the dish turns out no worse than its longer-prepared counterparts.

To prepare you will need:

• 500 g pumpkin;
• 1 cinnamon stick;
• 4 cardamom grains;
• 1.5 cm fresh ginger;
• 3 peas of allspice;
• 100 g sugar;
• 80 g vinegar;
• 250 ml 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 in the vinegar, add spices and stir.
4. Pour the prepared mixture over the pumpkin and leave overnight.
5. In the morning, cook for 15 minutes with the lid closed.
6. Leave to sit for 30 minutes.
7. Place in clean and dry jars, cover with nylon lids and leave for a day.

Recipe "Estonian pineapple"

Pickled pumpkin is a favorite in Estonia and is nicknamed pineapple in honor of its sweet and juicy taste. The dish goes well with soups and meat dishes.

For preparation you will need:

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

Cooking method:

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

Spicy preparation with lemon zest

Depending on your taste preferences, you can use a variety of herbs and spices. The dish turns out beautiful and appetizing and serves as a decoration for any table.

To prepare you will need:

• 1 kg pulp;
• 10 g cinnamon;
• a couple of sprigs of cloves;
• 15 g lemon zest;
• 500 ml vinegar 3%;
• 350 g 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 and cook over low heat for 15 minutes.
4. Place in sterilized jars and cool.

Important! Lemon zest protects the body from viral infections, improves well-being and lowers cholesterol levels. Therefore, a recipe with lemon zest 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 piquant taste. To prepare an unusual dish, you will need:

• 600 g pumpkin;
• 50 g natural honey;
• 40 g salt;
• 20 g mint;
• 3 cloves of garlic;
• 60 g 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. Thinly chop the garlic and mint and add to the pan. Mix 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. Place the jars in the oven for 20 minutes at 120 degrees.
5. Take out the pieces and turn them upside down, leave for 8 hours until completely cooled.
6. Consume after 2 weeks.

Korean pickled pumpkin

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

List of ingredients:

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

Cooking method:

1. Peel the onion, finely chop and fry in sunflower oil until transparent.
2. Grate the peeled pumpkin pulp on a grater for Korean salads.
3. Place pumpkin, finely chopped garlic, sugar and salt, pepper, carrot seasonings in a clean bowl, pour in vinegar. Stir the mixture and leave in the refrigerator for 4 hours.
4. Place the pumpkin in clean jars and cover with tin lids.

Marinated pumpkin with herbs and spices

Greens are an effective natural antioxidant, improve the health of the body and have a beneficial effect on the digestive tract.

To prepare the dish you will need:

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

Cooking technology:

1. Wash the pulp, peeled and seeded, and cut into cubes. Chop the greens.
2. Place pumpkin and herbs in layers in sterilized jars. Top with cumin, coriander and pepper.
3. Pour water into a saucepan, add vinegar and salt. Bring to a boil and cook for 5 minutes over low heat.
4. Pour the marinade into jars, cover with a lid 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 has a spicy and spicy taste. At the same time, the pumpkin does not lose its sweetness and juiciness.

To prepare you will need:

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

How to marinate:

1. Cut the pumpkin into cubes or strips and place in a deep plate. Sprinkle with salt, mix thoroughly and leave overnight.
2. Pour water into the pan, add sugar and vinegar. When the marinade boils, blanch the pumpkin in small portions for 5-7 minutes. Then place the pumpkin in a colander to drain the water.
3. The onion is cut into half rings, mixed with pumpkin, dill, horseradish and mustard.
4. The mixture is poured with marinade and left overnight.
5. The marinade is drained, boiled again and cooled. The liquid is poured into the pumpkin and placed in jars.

Important! Blanching is the treatment of pumpkin with marinade. Thanks to this, air is removed from the vegetable tissues and dangerous microorganisms disappear. All pumpkin pieces must be treated with marinade, after which they are watered with cold water.

Sweet pickled

Sweet preparations for the winter are especially delicious combined with Viennese waffles or crispy toast. Sweet pumpkin is a great addition to a nutritious and delicious breakfast.

To prepare 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 liters of water.

Cooking technology:

1. The vegetable is cleaned of seeds, fibers and peel, cut into 2 cm cubes.
2. Add sugar to warm water and stir.
3. The resulting marinade is poured into the cubes and left overnight.
4. Place a bag of spices in a saucepan and boil for half an hour. Spices are removed.
5. Place the dish in prepared jars and cover with nylon lids.
6. You can try the sweet snack the very next day.

Pickled pumpkin with cinnamon

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

List of ingredients for preparing the snack:

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

Cooking technology:

1. Cut the pumpkin into cubes and place in a deep plate.
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 them in a gauze bag.
4. Place the pumpkin with the marinade in a saucepan, put the spices in a bag, and 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. Place in sterile jars and seal. You can eat it the next day.

Recipe with apples

This dish is a real treasure.Contains essential B vitamins, vitamins A and C, fiber, magnesium and iron.

To make it 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 apple cider vinegar;
• 80 g sugar;
• 60 g salt.

Preparation method:

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

Hot pepper recipe

The product is used as a snack or as a separate dish.

To prepare you will need:

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

How to make a spicy winter snack:

1. Remove the skin and cut the pumpkin into cubes. Finely chop the garlic, parsley and pepper.
2. Mix 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 jars.
5. Boil the marinade again, add sugar and salt.
6. Pour over the vegetables and seal the jars.

Tips for housewives

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

1. Choose only those varieties that are suitable for pickling. Deserves special attention nutmegeg pumpkin Pineapple or Golden Pear. They have tasty and sweet pulp that goes well with various spices and seasonings.
2. Vegetables for cooking must be whole, without damage or scratches. Otherwise, the risk of damage to the workpiece increases.
3. Use only clean dishes. Sterilize jars thoroughly.
4. If you have problems with your digestive system, use apple 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 preparations in the refrigerator or in the cellar.
6. Feel free to experiment and add various herbs, herbs and spices to the recipe.

Conclusion

Pickled pumpkin goes perfectly with meat and fish and harmoniously complements side dishes, first and second courses. Preparing the vegetable is simple, the main thing is to use healthy and ripe pumpkins. Fans of spicy food prefer savory recipes with peppers and horseradish, while those who love a sweet and mild taste prepare pumpkin with the addition of apples and cinnamon.