Very profitable vegetables - pumpkin. It is stored in ambient conditions without special treatment, but is no more than 4-5 months. For long term storage should be done blanks from a pumpkin.
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How to dry and jerk
For this method blanks are best fully ripe fruit with a bright orange or yellow flesh nesochnoy. Drying is subject only to the flesh, liberated from the peel.
It must be cut into pieces no thicker than 1 cm. They decompose in one layer in a warm purged and protected from direct sunlight. It allowed the forced drying in the oven. However, it should be done at a temperature no more than + 50... + 60 ° C.
Dried gourd is a sweet product that can be used as chocolates. In this case, the fruit is cut into pieces of about 3 cm thick. Preparation is as follows:
- Slices stacked in a glass jar and fill with sugar completely.
- Bank 3:00 standing in the heat, and then 12 o'clock on a cold.
- The resulting syrup is discharged into a pan and heated over low heat until boiling.
- Pieces of banks are shifted in the syrup, which is heated again for 5 minutes (not boiled).
- Slices are removed from the syrup, on sieve are dried first, and then in a hot oven.
As a result, should get something in between marzipan and marmalade in the crust.
Pickling
Marinate the pumpkin can be added as a separate dish or in combination with other vegetables. It is combined with eggplant, zucchini, tomatoes, cabbage, pepper.
According to the classic recipe marinating follows.
2 kg pumpkin necessary to take firm flesh:
- 1 cup of sugar;
- a quarter cup salt;
- 1 cup vinegar;
- 2 L of water.
Spices and condiments added to taste. It is recommended to put a sheet currant, dill, garlic (1 head), and hot peppers.
Preparation is as follows:
- The water added sugar, salt, spices.
- Marinade brought to a boil and boiled for 5 minutes.
- In the hot marinade laid out all the vegetables.
- Marinade with vegetables heated over low heat for 30 minutes.
- Immediately after heating in hot infused marinade vinegar.
- The pot was stirred and poured into banks.
In spite of this heat treatment, the banks need to be sterilized.
There are also other ways to prepare pickled pumpkin:
- Baked pumpkin roasting. The basic components: 1 kg pumpkin, sweet pepper, 500 g of carrots, onions and tomatoes. Marinade - 120 g sugar, a quarter cup salt, 100 ml of vinegar. Spices and herbs to taste. In a deep frying pan fried onions, peppers and carrots, then add the pumpkin and stewed over low heat. At least add the tomatoes, garlic and spices. Immediately after the readiness steamed vegetables with the marinade is placed in jars. For sterilization can be wrapped in a blanket and left there until cool.
- Pumpkin with eggplant is preparing a similar manner. This requires: 2 kg pumpkin, eggplant and tomato, 1 kg pepper, 200 g of garlic, 500 ml of vegetable oil, 3 tbsp. l. salt, 1/2 cup sugar, 2/3 cup vinegar. Tomatoes and garlic crushed in a blender or grinder. They added sugar, salt and butter. All of this is heated over a low heat. After the Tomato filling boils, it backfilled with crushed vegetables. They are boiled for 45 minutes. Thereafter, the hot mass is introduced vinegar and vegetable mix spilled on banks.
- Sweet pickled pumpkin. It should be 2 kg of pumpkin, 2 cups sugar, 1 L of water, 2 tbsp. l. salt, 2/3 cup vinegar, spices (cinnamon, clove, anise). In a boiling water, add sugar and salt, and then the pumpkin. Cook 15 minutes. Thereafter, the preform allowed to stand 10 hours. Then put the pan back on the stove and heated. Cook you need to clear mixture. Vinegar is added after the pan is removed from the heat.
Here are just some examples of blanks from a pumpkin. The peculiarity of this vegetable is the possibility to cook from it both sweet and savory and even spicy dishes. Variety enhanced by combination with other vegetables, and even fruits and berries.
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