As you know, the fruits of many varieties of pumpkins - an excellent and superfood food. Pumpkin can be a part of different dishes, it can be cooked differently, there is a raw or, for example, pickled (obviously a non-trivial idea of cooking, is not it?).
How to pickle a pumpkin?
It's one thing to pickle a pumpkin for canning, it's quite another thing to put it on the table right away. We give both recipes, although the pumpkin can be perfectly preserved without canning until the beginning of next summer (pumpkin should be stored in a cool dry place at a plus temperature, for example, on a glassed veranda or balcony, in the pantry).
Recipe for Pickled Pumpkin
Ingredients:
- pulp of pumpkin (tastes most muscat varieties) - about 500 g;
- red hot pepper - 1 pc .;
- garlic - 3-5 denticles;
- seeds and greenery of coriander (aka coriander);
- cloves - 3-5 inflorescences;
- basil greens;
- green leaves of black currant;
- juniper berries (if you find);
- lemon - 1 pc. (you can add or use an orange instead (1 pc.), lime (1 pc.), grapefruit (1 pc));
- vinegar, natural fruit - about 100 ml;
- honey floral natural - 2 tbsp. spoons;
- water or unsulphated light wine (can, fortified: vermouth, Madera, sherry) - 1-2 glasses.
Preparation
Mix honey and wine (or water). Add vinegar, citrus juice and dry spices (you can pre-light them slightly beforehand). Berries juniper lightly suppress, garlic, greens and hot red pepper (if it is fresh) chop it finely. All mixed up. You can slightly warm the marinade in a water bath.
Cut off the pumpkin narrow longitudinal slices, cut the skin. Cut the pulp with a short short straw using an acute heavy knife, or chop the pumpkin with a grater for cooking vegetables in Korean.
Fill the crushed pulp with a marinade (preferably in a close container with a lid, it is possible in an ordinary glass jar). Marinue the pumpkin for at least 4 hours. Before consumption, we merge the marinade. We serve with fish or meat. You can also serve rice, beans, polenta.
To prepare a pickled pumpkin in Korean style (more precisely, in Korean style), use not a grape, but a fruit wine (for example, plum) or mirin (sweet rice wine).
Recipe for pickled pumpkin for the winter
Ingredients:
- pumpkin - 1 kg;
- water - 1 l;
- sugar - 1-2 tbsp. spoons;
- vinegar 6-9% - 3-4 st. spoons;
- salt - 1-2 tsp.
Preparation
Pumpkin flesh is cut into cubes or oblong pieces of medium size. We put it in sterilized cans along with the rest of the ingredients (garlic and hot pepper whole, herbs, berries and other ingredients as in the previous recipe).
We add dry spices to the marinade. Boil it and pour it into the jar to the top. Cover and wait for 5-10 minutes, then carefully merge the marinade back into the pan. Again, fill the pumpkin with a boiling marinade and roll the jar. Turn the container over and cover with the old blanket until it cools completely.