Pumpkin salad for the winter

In the old days, pumpkin was not very popular, perhaps due to its specific taste and aroma. But recently, a lot of large-fruited and nutmeg varieties have appeared, which, if properly prepared, can surprise with their taste and richness. For example, a pumpkin salad for the winter is prepared with a wide variety of additives that go well with this grateful vegetable and with each other.

Secrets of cooking pumpkin salads

Pumpkin is associated in most people with something huge and round. But there are many small, oblong or pear-shaped pumpkins that are even more tender than young zucchini in texture and taste. And the sweetness inherent in these fruits will give satiety to any dish from them. Among the recipes for the best pumpkin preparations for the winter, it is salads that conquer not only with their taste and beauty, but also with their variety. Small nutmeg pumpkins or huge juicy specimens of large-fruited varieties – all of these varieties are perfect for preparing salads for the winter. Since only pumpkin pulp is used in any case, only ¼ or 1/3 of the giant pumpkin can be cut off for salad. And from the rest, cook some more dishes, since the choice of recipes for pumpkin blanks is not small.

There are two main ways to make pumpkin salads: with and without sterilization. In recent years, prescriptions without sterilization have become especially popular. In them, vegetables during cooking are subjected to heat treatment for quite a long time so that the need for sterilization disappears.

The main preservative component for pumpkin salads is table vinegar. For those who want to get by with natural products, it is better to use apple cider vinegar. And if desired, you can add citric acid instead of vinegar.

Salt and sugar are often added to these preparations to taste. At the end of cooking, the salad must be tasted and, if necessary, be sure to add one or another spice.

Classic pumpkin salad recipe for the winter

According to the classic recipe, pumpkin salad for the winter is prepared from the minimum required set of vegetables, which is supplemented and modified in other recipes.

It will require:

• Xnumx gourd;
• 150 g sweet bell pepper;
• 500 g of tomatoes;
• 150 g carrots;
• 9 cloves of garlic;
• 3 art. l. 6% vinegar;
• 0,5 Art. l salts;
• 60 ml of vegetable oil;
• 50 d Sahara.

The cooking method is quite standard, this is how almost all vegetable salads are made for the winter.

1. Vegetables are washed and cleaned.
2. Cut into small thin pieces in the form of straws.
3. Mix thoroughly in a deep container with the addition of salt, sugar and vegetable oil.
4. Insist 40-50 minutes.
5. During this time, prepare the dishes: wash and sterilize glass jars with metal lids.
6. Lay out the salad in sterile containers and place them on a towel or other stand in a wide pan, where water at room temperature is poured.
7. The water level should cover the outside of more than half the height of the cans.
8. Banks are covered with lids on top.
9. Put the pan on the fire and sterilize after boiling: half-liter jars – 20 minutes, liter – 30 minutes.
10. After sterilization, a tablespoon of vinegar is added to each jar and they are immediately sealed with sterile lids.

Recipe for pumpkin salad without sterilization

All the ingredients for this preparation for the winter are taken from the previous recipe, but the cooking method changes slightly.

1. Peel the pumpkin from the peel and the inside with seeds, cut into small pieces of a convenient shape and size.
2. The remaining vegetables are cleaned of unnecessary parts and cut into strips or thin circles (carrots, garlic).
3. Tomatoes are puréed using an immersion blender.
4. Vegetables are mixed in a deep container with a thick bottom, oil, salt and sugar are added and boiled for 35-40 minutes.

   

5. At the end of cooking, add vinegar.
6. At the same time, glass jars are washed and sterilized, along which the salad is laid out hot.
7. Tighten with threaded lids or with a seaming machine.

Spicy pumpkin salad

Using this technology, without sterilization, a spicy salad is prepared, which in winter can play the role of a wonderful snack.

To make it you will need:

• 1,5 kg of pumpkin;
• 1 kg of sweet pepper;
• 1,5 kg of tomatoes;
• 2-3 hot pepper pod;
• 2 heads of garlic;
• 45 g salt;
• 80g of sugar;
• 150 ml of vegetable oil;
• 5 art. l. vinegar.

The cooking method is similar to that used in the previous recipe, only chopped hot pepper is added 5 minutes before the end of the stew along with vinegar.

Salad for the winter of pumpkin and bell pepper

Lovers of sweet bell peppers will definitely appreciate this pumpkin recipe for the winter, especially since the salad is made in exactly the same way, but without hot peppers and with slightly different ingredients:

• 2 kg of pumpkin pulp;
• 1 kg of bulgarian pepper;
• 2 heads of garlic (chopped with a knife);
• bunch of parsley;
• 60 g salt;
• 200 grams of sugar;
• 100 ml of vegetable oil;
• 8 art. l. vinegar 6%.

Delicious vegetable salad with pumpkin for the winter

Salad with pumpkin for the winter turns out to be very tasty if you add tomato paste and various seasonings to vegetables in addition to tomatoes according to the recipe.

Find and prepare:

• 800 g pumpkin without seeds and peel;
• 300 g of tomatoes;
• 300 g onions;
• 400 g sweet pepper;
• 200 g carrots;
• 80 g of tomato paste;
• 100 ml of vegetable oil;
• 8 cloves of garlic;
• a bunch of parsley, dill and cilantro;
• 45 g salt;
• ½ tsp black and allspice pepper;
• 40 grams of sugar;
• 2 art. l. vinegar.

Manufacture:

1. Prepare and cut vegetables in a standard way.

   

2. In a blender bowl, mix tomato paste with finely chopped garlic, herbs, salt, sugar and spices.
3. Start frying the vegetables gradually, one by one, starting with the onion.
4. Add carrots to slightly golden onions, after 10 minutes sweet peppers, and after the same amount of time, tomatoes.
5. The last pieces of pumpkin are added, they should soften slightly during the stewing process, but not lose their shape.
6. Finally, pour the tomato paste with spices and spices into the vegetable mixture and steam for another 5-10 minutes.
7. Add vinegar and spread the finished salad in sterile containers.

The best recipe for harvesting for the winter: pumpkin and mushroom salad

This preparation has a very original taste, in which mushrooms harmoniously complement the sweetness of pumpkin.

You will need:

• 1 kg of pumpkin;
• 1 kg zucchini;
• 0,5 kg carrots;
• 0,5 kg of tomatoes;
• 0,25 kg of onion;
• 0,5 kg of mushrooms – chanterelles or honey mushrooms (champignons can be used);
• 50 g fresh green basil;
• a bunch of fresh dill and parsley (or 5 g of dried herbs);
• 130 ml of vegetable oil;
• 20 g salt;
• 35 grams of sugar;
• 50 g of vinegar 6%.

Manufacture:

1. Mushrooms after sorting and cleaning are soaked for an hour in cold water.
2. Pumpkin and zucchini are cleaned and cut into slices of a convenient size.
3. Tomatoes are cut into pieces of any size, onions – into rings, carrots – rubbed on a coarse grater, greens – chopped.
4. Mushrooms are cut into small pieces.
5. Oil is poured into a saucepan with a thick bottom, mushrooms and vegetables are laid out, sprinkled with salt and sugar.
6. Stew for 45-50 minutes over medium heat.
7. 5 minutes before the end of the stew, chopped greens and vinegar are added.
8. The finished salad is laid out in sterile containers, twisted and wrapped until cool.

Salad for the winter “You’ll lick your fingers” from pumpkin with beans

Among the recipes for delicious winter salads from pumpkin, this preparation can also be considered the most nutritious and one of the most useful. It can be used not only as a snack, but also as an independent dish, for example, during fasting.

You will need:

• 2 kg of pumpkin;
• 1 kg of asparagus beans;
• 1 kg of tomatoes;
• 0,5 kg of sweet pepper;
• 4 clove of garlic;
• greens – at will;
• 60 g salt;
• 150 grams of sugar;
• 50 ml of vegetable oil;
• ground black pepper – to taste;
• 100 ml vinegar 6%.

Prepare a pumpkin salad according to this recipe for the winter in the usual way without sterilization, mixing all the chopped vegetables in one bowl with oil, spices and vinegar. After 40 minutes of quenching, the workpiece is distributed among the banks and rolled up.

Delicious recipe for winter pumpkin salad with honey and mint

It is known that this recipe comes from Italy. The combination of garlic, olive oil, wine vinegar and mint gives a completely unique effect.

You need:

• 1 kg of pumpkin pulp;
• 300 g sweet pepper;
• 200 g carrots;
• 1 garlic head;
• 150 ml wine vinegar;
• 30-40 g of liquid honey;
• 200 ml of olive oil;
• 600 ml of water;
• 40 g mint.

Manufacture:

1. The pumpkin is cut into small cubes and sprinkled with salt, left for 12 hours.
2. Peppers and carrots are cut into strips and blanched in boiling water.
3. Squeeze out the extracted juice from the pumpkin.
4. Water is mixed with juice and vinegar, favorite spices are added, heated to a boil.
5. Pieces of pumpkin, pepper and carrots are placed in it, boiled for 5 minutes.
6. Add chopped garlic, honey, chopped mint and boil the same amount.
7. The vegetables are removed from the marinade with a slotted spoon, distributed in sterile jars, poured on top with warm olive oil and rolled up for the winter.

Pumpkin salad with kohlrabi for the winter

For this recipe, pumpkins with dense yellow flesh are most suitable.

You will need:

• Xnumx gourd;
• 300 g of kohlrabi cabbage;
• 200 g carrots;
• 1 garlic head;
• 4 sprigs of celery;
• 500 ml of water;
• 6 peas of black pepper;
• 10 g salt;
• 70 grams of sugar;
• 60 ml 6% vinegar.

Manufacture:

1. Cut pumpkin and garlic into small pieces.
2. Kohlrabi and carrots are rubbed on a coarse grater.
3. Celery is chopped with a knife.
4. Prepare a marinade from water with vinegar, sugar and salt, bring it to a boil.
5. Arrange vegetables with herbs tightly in jars, pour boiling marinade over and sterilize for about 25 minutes.
6. Then roll up for the winter.

Recipe for a delicious salad for the winter of pumpkin with corn and celery

Pumpkin salad with corn for the winter turns out to be very nutritious and satisfying, and is made using the same technology as described in the previous recipe.

According to the recipe for it you will need:

• Xnumx gourd;
• 100 g of boiled corn grains;
• a few sprigs of celery;
• 300 g sweet pepper;
• 300 g of onions;
• 200 g carrots;
• 150 g pitted olives;
• 6 cloves of garlic;
• 30 ml wine vinegar;
• 500 ml of water;
• 10 g salt;
• 40 ml of vegetable oil;
• 8 peas of black pepper.

Finely chop the vegetables with a knife, mix with corn and put them in jars, pour the marinade from water, oil, vinegar and spices. Sterilize for a quarter of an hour.

Pumpkin salad with spices

The taste of the preparation for the winter, created according to this recipe, is full of spicy notes, due to the content of a variety of aromatic herbs and seasonings.

You need:

• Xnumx gourd;
• 300 g sweet pepper;
• 2-3 hot pepper pod;
• 1 garlic head;
• 4 sprigs of cilantro;
• 1 tsp coriander seeds;
• 30 g salt;
• 1 L of water;
• 2-3 bay leaves;
• Xnumx buds clove;
• 1 cinnamon stick;
• 60 ml 6% vinegar;
• 40 d Sahara.

Manufacture:

1. The pumpkin pulp is cut into cubes, blanched in boiling water for 2-3 minutes and immediately transferred to cold water.
2. Sweet peppers are cut into strips and also blanched in boiling water and then placed in cold water.
3. The same is done with hot pepper pods pierced with a fork.
4. The garlic is coarsely chopped with a knife.
5. The bottom of clean jars is covered with greens of cilantro, bay leaf, garlic and spices.
6. Dissolve sugar and salt in boiling water.
7. Banks are filled with blanched vegetables, cinnamon is placed on top.
8. Pour vinegar and top up with hot brine.
9. Banks are covered with lids and pasteurized at a temperature of about + 85 ° C for 12-15 minutes. Then cork the jars for the winter and quickly cool.

Rules for storing pumpkin salads

Pumpkin salads with various vegetables require cool storage conditions. If possible, this can be a refrigerator, or a cellar, or a dark pantry. It makes sense to open and try jars with blanks no earlier than 15 days from the date of manufacture, otherwise the vegetables will not have time to fully soak in the flavors of each other.

Conclusion

Pumpkin salad for the winter can serve as both a great appetizer and a full-fledged second course, since it is not inferior in nutrition to many of the well-known side dishes. But it is very easy to use it – you just need to open the jar and a full meal is ready.