Simple and delicious pickled pumpkin recipes: cooking instructions and tips

Pumpkin is good in any form. Delicious sweet dishes are made from it, healthy juice, original side dishes and salads. Pickled pumpkin is recognized as one of the favorites. The blank is combined with soups, meat and fish. Pickled pumpkin looks beautiful and appetizing, and in terms of the content of nutrients in the composition, it is not inferior to fresh.

Consider the most popular pickled pumpkin recipes and find out the secrets of its preparation.

Why pickled pumpkin is good

The dish is appreciated for its rich vitamin composition. The vegetable contains vitamins A, B, C, D, PP, essential for humans, fiber, magnesium, calcium, iron, pectins and useful sugars.

100 g of the product contains only 26-30 kcal, so experts recommend using pickled pumpkin for those who are overweight or simply follow the regimen diet food.

In addition, the benefits of the dish are as follows:

1. Regular consumption of sauerkraut lowers cholesterol levels in the body and removes toxins.
2. Fermented foods maintain a favorable balance of intestinal microflora.
3. The vegetable has a beneficial effect on the condition of the skin, nails and hair. Prevents premature aging.
4. Pickled pumpkin is an excellent diuretic. Thanks to him, edema disappears, human health is normalized.

The preparation technology of the product requires a minimum of time and effort. Most of the recipes are made up of available ingredients, which can always be found at your local supermarket. The dish is stored for a long time, does not lose its taste and useful properties. Pickled pumpkin is actively consumed in winter, when the body especially needs vitamins and microelements.

The best pickled pumpkin recipes

Simple but delicious recipes for making sauerkraut help to preserve the benefits of the vegetable for a long time. On average, one dish takes 1-2 hours of time, and the result is appetizing and tasty.

Classic recipe

Even a novice cook can repeat one of the simplest cooking recipes. For the dish, ripe pumpkin of nutmeg varieties, for example, Pearl or Muscat de Provence, are selected.

The list of ingredients looks like this:

• 1 kg pumpkin;
• dill and parsley to taste;
• 12 g salt;
• 1 liter of water;
• 10 g cinnamon;
• 2 cloves garlic;
• 3 peas allspice.

Cooking method:

1. Rinse the pumpkin under running water, peel, cut into slices 0.5-1 cm thick. The pieces should be the same size so that they are soaked in brine during cooking at the same time.
2. Prepare the brine: add salt, cinnamon and allspice to 1 liter of water. Mix everything thoroughly.
3. Put pieces of pumpkin, garlic, herbs in a clean and sterile jar and pour brine to the very top. Cover with a thick cloth or nylon lid.
4. Leave at room temperature for 6 days, then refrigerate. After 1-2 days, the product is ready for use.

Pickled pumpkin in a barrel

Many gardeners ferment the product in a wooden barrel. The capacity will not only preserve the taste of the product, but also saturate it with special aromas. Preparations in oak tubs and barrels are especially tasty.

For cooking you will need:

• 800 g pumpkin;
• 1 liter of water;
• 50 g ground pepper;
• sprig of carnation.

Cooking method:

1. Rinse pumpkin, peel and seeds. Cut the pulp into cubes, boil for 3-5 minutes in boiling water.
2. Catch the pieces and place in a clean wooden barrel.
3. Pour ground pepper into a saucepan and simmer the brine over low heat for 10 minutes. Pour the liquid into the barrel, close the lid, set the oppression on top. Add cloves to taste. Store the snack at room temperature for three days.
4. For further storage, move the barrel to the cellar or basement. Serve as a stand-alone snack or as a side dish for meat dishes.

Interesting! As a result of pickling pumpkin, beneficial bacteria are formed, which normalize intestinal function and increase overall immunity. For a preventive and health-improving effect, experts recommend using 60 to 120 g of fermented foods per day.

Cabbage recipe

Crispy sweet and sour cabbage harmoniously complements the taste of sauerkraut. You can cook the dish at any time of the year. Cooking ingredients:

• 2 kg of white cabbage;
• 700 g pumpkin;
• 60 g sugar;
• 80 g of salt;
• 2 mint leaves;
• cumin and basil to taste.

Cooking method:

1. Rinse the pumpkin, peel and remove seeds. Cut into small cubes, place in a deep bowl and cover with sugar. Leave for 2-3 hours for the vegetable to juice.
2. Remove stalk and top leaves from cabbage. Rinse in cold running water and chop.
3. Stir cabbage with salt, add spices and herbs to taste. Lay vegetables in a glass or enamel container.
4. Put the snack at room temperature under oppression for 3-4 days. After the time has elapsed, arrange the blanks in jars, close the lids and put them in the refrigerator.
5. The appetizer goes well with boiled and fried potatoes, rice, buckwheat.

With cabbage and apples

Pumpkin with apples and cabbage is an excellent fruit and vegetable salad with a high content of vitamins C and B. To prepare the dish, you will need the following ingredients:

• 3 kg pumpkin;
• 800 g white cabbage;
• 1 kg of apples;
• 150 g of salt;
• 20 g cumin;
• ground red pepper to taste.

Cooking technology:

1. Rinse the cabbage, remove the stump and top layer, chop.
2. Rinse the pumpkin and grate on a coarse grater. Cut the washed apples into medium strips.
3. Mix pepper, salt and cumin.
4. Put the ingredients in an enamel pot in the following order: cabbage, pumpkin, apples. Add the spice mixture after each layer.
5. Put the pumpkin under pressure for 7 days. Store in a cool place.

Important! Instead of apples, some cooks add rowan berries. To do this, they are washed and soaked for 3 minutes in boiling water. Rowan adds sourness to the dish, makes the taste more piquant.

With hot pepper

The tapas are easy to prepare. Serves as an excellent addition to kebabs, cutlets, goulash and other meat dishes.

Ingredient List:

• 4 kg pumpkin;
• 50 g of salt;
• 50 g red hot pepper;
• 1.5 liters of water.

Cooking method:

1. Rinse the pumpkin, remove the seeds and peel. Cut the pulp into small cubes and blanch in boiling water for 5 minutes. Then put in an enamel bowl.
2. Add salt and pepper to the water, mix thoroughly.
3. Pour the brine into a bowl, leave under pressure for several days at room temperature.
4. Store in the refrigerator or cellar after fermentation.

With basil

Basil contains essential oils that give the snack a strong spicy aroma. Basil infuses the dish with antiviral and antifungal properties.

For cooking you will need:

• 1 kg pumpkin;
• 15 g garlic;
• 30 g sugar;
• 50 g of salt;
• 20 g basil;
• 20 g hot red pepper.

Step-by-step instruction:

1. Rinse the pumpkin, remove seeds and peel. Cut the pulp into small cubes. Stir in sugar, salt, pepper and basil. Place the blanks in a sealed container and leave for a day.
2. Add garlic, put under oppression for another two days.
3. Arrange in jars and take out to the balcony or cellar for 15 days. The product is ready to use.

Tips & Tricks

Pickled pumpkin will be a great addition to your dinner table.The appetizer attracts attention with its bright appearance and spicy aroma. When fermenting, experienced housewives advise adhering to the following recommendations:

1. Select ripe and even fruits, without damage or scratches. The pumpkin should be firm and firm. It is better to grow a vegetable in your garden or purchase it from a trusted seller.
2. Sweet varieties are perfect for blanks, for example, Melon, Kroshka, Zhemchuzhina. They have the sweetest and juiciest flesh.
3. Rinse vegetables, herbs, kitchen utensils thoroughly before use.
4. Add spices to taste, experiment with different spices. Pumpkin goes well with cinnamon, coriander, cumin, basil and mint.
5. Small bubbles and slight turbidity of the brine are signs of correct preparation of the starter culture.
6. Drizzle with olive oil before serving.
7. Store in the refrigerator.

Reviews

On culinary Internet forums, gardeners and housewives share their recipes and tips for cooking pickled vegetables. Some people prefer spicy snacks, while others prefer the classic cinnamon recipe.

Olga, Moscow region: “I prepare winter snacks and pickles every year. My favorite is pickled pumpkin with basil. The dish turns out to be very aromatic, juicy and tasty. Both adults and children love him. I especially enjoy eating pumpkin with toasted black bread. "

Boris, Tyumen: “Of all the pumpkin recipes, I love the classic cinnamon recipe. It takes little time for it, the appetizer turns out to be very tender, suitable for any dish. Last season I tried to cook pumpkin with pepper, it turned out not so tasty. "

Maria, Ufa: “I appreciate pickled pumpkin for its beneficial properties. I love the apple and cabbage recipe. It turns out to be a crispy and juicy snack. The dish fits perfectly into the diet and saturates the body with vitamins. "

Conclusion

Sourdough pumpkin is a real magic wand. With its help, gardeners process the crop in a short time, all the recipes are simple to execute. The result is fragrant and healthy preparations that please you all year round.

For piquancy, black and red peppers, coriander, and mint are added to the dishes. Lovers of a more delicate taste prefer recipes with the addition of apple and cabbage. Fermented pumpkin in wooden barrels, enamel pots or glass jars. All kitchen utensils are thoroughly washed before use.