Pumpkin is a unique and super-healthy vegetable. However, for some reason, few people make blanks from it. And if individual housewives let him spin, they rarely remember pumpkin salad. The winter recipe used most often is jam, marmalade or candied fruit. Sometimes the pumpkin is still frozen, but this is where the fantasy ends. Meanwhile, the combination of this vegetable with a variety of others gives amazing preparations for the winter from pumpkins - salads that can greatly diversify and decorate the table both on weekdays and on holidays. Each of your family members will surely like their unusual taste.
Just a pumpkin
The first pumpkin salad , the recipe for the winter of which we offer, can successfully act as an independent snack, and can be supplemented with other components available in the cold, for example, canned peas, beans, corn. The main product is cleaned from the skin, seeds and fiber are cut from it, with which they are attached. Only thick pulp should remain. It is cut into small cubes (with an edge of about two centimeters), sprinkled with coarse salt and left for a day right on the table, not in the refrigerator. The next day, pouring is done: a third of a liter of water is combined with two-thirds of ordinary vinegar, half a glass of sugar and two tablespoons of salt. Dressing is poured into pumpkin cubes, complemented by two onions (can be cut into quarters or thick rings), several peas of black and allspice, a teaspoon of grain mustard, a couple of bay leaves and clove buds. All together it warms up until the loose ingredients dissolve and cools. Then the salad is laid out in cans, poured with a cooled dressing and sterilized in boiling water for an hour. After seaming, it can be stored simply in the pantry.
Pumpkin Salad: Winter Grapefruit Recipe
A very elegant recipe with the only drawback - the workpiece is stored in the cold. A pound of prepared main vegetable is chopped medium-sized. A marinade is prepared, for which the peel is removed from the lemon and cut into thin strips. It is mixed with a spoonful of freshly ground ginger, three glasses of sugar (don’t be alarmed, it’s necessary: you get a sweet and spicy sauce) and a tablespoon of vinegar. Even tastier if you replace it with wine. When the dressing begins to boil, the fire is screwed, and pieces of pumpkin are immersed in it. After five minutes of cooking, the stove turns off, and the vegetable remains in the marinade until the next morning. With the onset of a new day, the pumpkin is cooked for another three minutes and cooled. Two grapefruit pulp from two fruits is added to the salad in small jars. Films and bones are removed very carefully. You can close it with ordinary thick plastic lids, anyway you will keep the salad in the refrigerator. It is ready in three days, it can be stored for 3-4 months.
Salad “Many vegetables”
You will have to work hard to prepare it, but in winter you will not get tired of praising yourself for your diligence. And your family members will also say thank you many times. To prepare a pumpkin salad according to this recipe, a pound of carrots is cut into thin strips, and a third of a kilogram of onion is cut into small cubes. Cooking is done from vegetables; when they are browned, two kilograms of pumpkin, cut into narrow cubes, and half a kilogram of pepper crumbled in stripes are laid. While everything is being stewed, tomato puree is made from a kilo tomato using a blender. It is poured into the pan when the pumpkin softens a little. Salt is immediately sprinkled with pepper (as always, to taste), and after twenty minutes - half a glass of sugar, coriander seeds, two tablespoons of vinegar essence. Another five minutes of warming up - and the pumpkin and carrot salad with other hot vegetables is laid out in sterile jars, twisted, and after cooling it is placed on the shelves.
Bean-and-pumpkin treat
Two kilograms of peeled pumpkin is cut into cubes, a kilogram of asparagus beans - not very long pieces, a pound of sweet pepper - in strips. From a half-kilogram tomato with three heads of garlic is filled (with a meat grinder or a blender). Into it are introduced: one and a half glasses of vegetable oil, a glass of sugar, three tablespoons of salt, half a glass of vinegar and chopped dill with some other herbs. Dressed with chopped vegetables and stewed for about 50 minutes. The hot mass is packed in containers and immediately clogged.
Vitamin Twist
Not only healthy, but also very tasty salad for the winter can be made from apples, pumpkins, tomatoes and eggplant, if you take all the ingredients per kilogram. The blue ones are not exempt from the skin, the pumpkin is processed as usual. Both vegetables are cut with bars. Apples, if small, are made into thin slices with a peel, but without seeds. Dill with parsley is chopped finely (take greens in a glass), large red pepper is divided into strips, mashed from tomatoes and a glass of garlic cloves. It is poured into a wide bowl, supplemented with sunflower oil (two glasses), vinegar - certainly apple (half a glass), a glass of sugar, ground pepper (as much as you like) and five tablespoons of coarse salt. When the fill boils, all the components of the salad are lowered into it and stewed for about an hour. After that, the workpiece is distributed among the banks, twisted and wrapped. As it cools down - you can clean it in the pantry.
Unusual fast salad
You can try it in 3-4 days, but it is better to postpone this pleasure until the cold weather. A kilogram of pumpkin cubes is placed in a liter of boiling water, where a glass with a hill of sugar and three tablespoons of salt are dissolved. After 10 minutes of boiling, sweet pepper (2-3 pieces), cut into squares, is added to the pumpkin. Almost immediately, seven finely chopped garlic and parsley are poured in, followed by a glass of green peas. You can use frozen. Next comes a stack of vegetable oil and a glass of vinegar. Ten minutes later, a delicious salad for the winter is ready for packaging. Hot it unfolds in sterile containers and immediately rolls up. Sterilization is not required, as is cold storage.
Sauerkraut with pumpkin
A dish such as salad is very vitamin and dietary. Cabbage with pumpkin is generally the perfect combination. A big chagrin for those watching the figure is a break in the offseason. However, persistent may well ferment these vegetables in one container and continue to maintain their shape in good shape even in winter. The basic techniques remain the same as with salting cabbage. Three kilos of cabbage is finely chopped, the flesh of a pumpkin (a little more than a pound) rubs coarsely. You can also add mountain ash (then half a glass of berries for a couple of minutes falls in boiling water). Mix in a bowl: 150 grams of salt, three tablespoons of caraway seeds and ground red pepper. Cabbage and pumpkin with a sprinkling of mountain ash and a mixture of spices are rammed into layers in an enameled bowl. The oppression is laid on top, and for a week the cabbage should let the juice warm. After it is rearranged in a cool place and begins to be used by you.
Even if you are doubtful about this vegetable, try at least once a pumpkin salad. A winter recipe, embodied on your own, will forever relieve you of suspicions about it.