How many people know that from the point of view of nerds, pumpkin is a berry? Yes, and the largest in the world. In its composition and useful properties, it surpasses many fruits and vegetables.
Pumpkin contains vitamins A and C, magnesium, calcium, fiber and many others. In the West, pumpkins are a necessary attribute not only on tables, but also as a decoration for Halloween.
Not everyone likes the taste of this product, but even the most finicky ones will appreciate a properly prepared dish. In fact, there are a large number of options for making pumpkin - from simple cooking to delicious and sweet desserts.
This product will become a signature dish on every table, which will definitely please with its unusual taste. In this article we have collected the best recipes for pumpkin blanks for the winter.
10. Candied pumpkin
Classic recipe candied fruit is the minimum set of ingredients that every housewife will find in her cabinets. This is pumpkin, sugar and lemon (or citric acid - 1 tsp). If desired, the latter can be completely eliminated, then the product will turn into a sugary taste. 1 lemon and 300 g of sugar are used per kilogram of pumpkin.
We clean the pumpkin and cut into identical small slices (1-2 centimeters). Then we put it in a pan and fill it with sugar and citric acid (if you use lemon, then the slices of tropical fruit are laid out on top with an even layer). We put the resulting in the refrigerator for 12 hours, so that the pumpkin gives juice.
Then put on a slow fire and wait 5 minutes. When it cools down, put it on a colander to remove the liquid, leave for 2 hours.
After that, it is necessary to preheat the oven (to about 70 degrees) and lay out the pieces so that they do not touch each other. The process will take about 5 hours. Periodically turn the pieces over for a better result. Readiness is checked for taste - they will become reddish and slightly dried.
9. Korean-style pumpkin
Recipe korean pumpkins is a simple appetizer that fits any garnish. There is nothing complicated in cooking.
Grind 1 kg of pumpkin on a grater. Then you need to add a teaspoon of salt, two tbsp. l vinegar, 3 tbsp. sugar and a tablespoon of coriander. To the resulting mixture add 6 cloves of garlic, crushed under a press and hot pepper, chopping it into small pieces.
While the mixture cools, you need to cut 2 onions into half rings and fry in a pan. Put everything cooked on one plate and let it brew for several hours.
8. Pumpkin and carrot juice
For cooking classic pumpkin and carrot juice, the following ingredients are needed: 1 kilogram of pumpkin, 3 or 4 large carrots, a tablespoon of citric acid, a glass of sugar and 10 glasses of water.
Peel and chop the carrots and pumpkins. Fold in a container, add 2 cups of water and sugar, and then put on the stove for 30 minutes. Then turn into mashed potatoes with a blender or a normal pusher, then pour in the rest of the water (pre-boil).
Add citric acid to the resulting mixture. Its quantity can be adjusted depending on preferences. Leave to languish on the stove for 5 minutes, then roll up in sterile jars.
7. Harvesting pumpkin with bell pepper
Pepper billet It is performed quite simply and consists of several vegetables, which is why it was so fond of summer residents.
First, you need to wash and peel all vegetables: a kilogram of pumpkin, 220 g. bell pepper, half a kilogram of carrots and 200 gr. Luke. Pour vegetable oil into a large container and spread half the onion rings and carrots, chopped on a grater for stewing (10-15 minutes). After we add the pumpkin and pepper, chopped into small strips.
A kilogram of tomatoes must first be scrolled through a meat grinder, and then grated through a sieve to obtain tomato paste. For simplicity, you can use ready-made pasta from the store. Mix with vegetables, add 100 grams of sugar and a tablespoon of salt. Simmer for 30 minutes.
If desired, you can add a couple of cloves of garlic. A few minutes before the end of cooking, pour 1 tablespoon of vinegar essence into the mixture. The hot mixture is laid out in sterile jars and sealed.
6. Jam from pumpkin and apples
For cooking jam need 800 gr. peeled pumpkin, a kilogram of apples without peel and bone, and a kilogram of sugar.
Cut the pumpkin into small pieces, place in a bowl of water and keep on fire until soft. Then wipe the hot mass through a sieve. Do the same with apples, but in a different saucepan.
Then mix the two resulting masses with each other and put on a slow fire. Stir constantly until slightly thickened. Then add sugar and cook until tender. You can verify this by dripping on a cold plate. If the drop hardens, everything is ready.
Arrange the jam in sterile jars and leave until a tight crust forms on top, then close the jar and put it in a cool, dry place.
5. Jam with pumpkin and lemon
Basic recipe jam with lemon simple, but the process is quite lengthy in time.
Peel one kilogram of pumpkin and cut into thin slices. This is necessary so that the jam turns out in the form of jam without pieces. After putting them in a pan, pour 850 grams of sugar on top and evenly distribute round pieces of lemon.
Leave this mixture for 2-3 hours in a warm place so that the products are saturated with juice. Then put the pan on the stove and bring to a boil.
The fire should be minimal so that the syrup does not boil. Cook for 15 minutes, then remove from heat and leave for 8-9 hours. Then repeat the cooking procedure 4 more times. On the last lap you can add cinnamon. Pour the resulting mixture into sterile jars and roll up.
4. Jam with pumpkin and quince
This combination may seem unusual for many housewives. But the product is very tasty and healthy.
For cooking, you need 1 kg. quinces and 0.5 kg. pumpkins. Peel and peel the products and cut into small slices. Then add to the pan, adding 1.5 kilograms of sugar. You can sprinkle with lemon juice.
Leave the mixture for 12 hours so that everything is saturated with juice. After a while, put the container on the fire and bring to a boil. It is important that after boiling the syrup does not boil, and the fire is minimal. Cook for 30 minutes, stirring constantly.
Until quince jam even hotter, you need to put it in sterile jars and roll it tightly.
3. Pickled pumpkin without sterilization
This simple way will save pickled pumpkin for winter without prior sterilization. For cooking, you need 1kg pumpkin, a teaspoon of acetic acid, half a tablespoon of salt and 0.5 kg. Sahara. Other spices can be added to taste.
Cut the pumpkin into small pieces and cook in water for no more than 2 minutes. Transfer the prepared slices into clean steamed jars. Dissolve sugar, salt, acetic acid in one liter of water and add other spices.
After boiling, keep on fire for a couple of minutes and pour jar of pumpkin over the marinade. Then immediately close the cans tightly and wrap them in a warm blanket.
2. Canned Pumpkin
The harvesting scheme is similar to the preservation of cucumbers, the recipe of which, probably, every housewife knows.
Cut the pumpkin into small cubes and cook for several minutes. Then we cool in cold water and lay out on the banks. In a 0.5 liter jar, add 1 tbsp. vinegar, several cloves and black pepper, cinnamon, one bay leaf and pour the brine prepared in advance (3 teaspoons of salt and 2 teaspoons of sugar are mixed per liter of water). Then we roll it into jars, canned pumpkin.
1. Pumpkin and zucchini caviar
Zucchini and pumpkin caviar it is very well absorbed by the body and contain few calories, which will be relevant for people who are watching their figure. For cooking, you need 300 grams of zucchini and pumpkin, 150 grams of carrots, onions and tomato paste, several bay leaves and spices to taste.
Using a combine harvester, grind onions first, then carrots, followed by zucchini and pumpkin. In the same sequence, the ingredients fall into the pan and fry for 20 minutes.
Then add the tomatoes (this can be chopped tomatoes, tomato paste or tomato juice), bay leaves, salt and spices to taste. Then close the lid and simmer over low heat for another 5-7 minutes. If desired, after the end of readiness, you can grind the resulting mass with a blender.