Good afternoon, my reader. Many different and very tasty dishes are prepared from pumpkin. In pickled form, it also turns out just fine. And today we will tell you one way of preserving this vegetable, which is well suited to all lovers of original, but simple recipes. When making such a snack, at the exit you will find amazingly sweet slices mixed with particles of Bulgarian pepper and flavored with aromatic garlic and parsley.
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These mouth-watering pieces can then be used to season various meat dishes or add them, say, to minced meatballs. Twisting a few jars for the winter according to this recipe is not at all difficult. Plus, the whole process won't take you too long.
Pickled pumpkin
Necessary products (based on 2 kg of the main vegetable): - garlic - 100 grams, - pepper (sweet) - 150 grams, - chili - a third of the pod, - parsley (preferably leaves, without stalks) - a couple of bundles, - salt - 50 grams, - sugar - 150 grams, - water - one liter, - vinegar - 150 ml, - sunflower oil - 100 ml, - black pepper (or allspice) - 5 peas.
Cooking method
- Before you measure the required amount of pumpkin, you need to peel it. This is due to the fact that the calculation of the vegetable is made by the net weight of its pulp. Cut the fruit into halves and clean out the entire core, removing the seeds. Cut off the crust and chop all that is left into small slices. Then we start processing the other ingredients.
- Cooking pepper. We wash it and push the stalk inside. This technique allows you to remove this cornea along with the seminal capsule. You can act differently here. Just cut the peppers in half and rinse the inside from the seeds. Then chop the seasoning into small cubes. Peel the garlic cloves here and also cut them into small pieces.
- We wash the greens. Let it dry immediately, putting it on a paper towel for a while. And cut our parsley into small strips.
- Pour water into a saucepan. The volume of liquid must be such that it covers all the ingredients of the workpiece that will be in the dish. Sprinkle salt and sugar. Pour vegetable oil and vinegar. We put on the tiles.
- Once the water has boiled, put the pumpkin pieces and everything else in it. Add hot pepper not whole, but chop it into circles (you can even smaller).
- We expose on the stove to medium heat and cook for about half an hour. Then we put the resulting snack in sterilized jars and roll them up with boiled lids.
- When the jars are cool, you can put them in a cool place (closet, cellar, etc.).
In conclusion, we add that canned pumpkin is great. And you can easily convince yourself of this after some time by trying its tender slices.
Enjoy your meal!
Do you cook canned pumpkin for the winter?
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Read about pickled plums in the following article:Pickled plums: preparing an amazingly tasty dish for the winter