In order to preserve the freshness of the pumpkin until winter, it should be canned. Pickled pumpkin can be spicy, hot, sweet, sour and salty. Depending on the taste of the preparation, it can be used not only as an independent snack, but also as an ingredient for preparing other dishes or sauces.
Estonians call pickled pumpkin pineapple because of its appearance, sweet and spicy taste qualities, which harmonize perfectly with meat dishes.
To prepare Estonian pineapple you need:
- 1 kg pumpkin pulp;
- 1.5 cups granulated sugar;
- 0.5 liters of water;
- 3.5 tbsp. spoons 30% vinegar;
- 8 carnations;
- 6 peas of allspice;
- cinnamon stick;
- a small amount of ground nutmeg;
- a pinch of ginger.
How to prepare Estonian pineapple:
- The pumpkin is cut into cubes, placed in a saucepan and filled with water mixed with granulated sugar and vinegar. In this state, the vegetable is soaked for 12-24 hours.
- All spices are placed in a homemade gauze bag to make it easier to remove them from the dish.
- The bag is placed in the marinade, the pumpkin is sent to the stove and cooked for 7 minutes until transparent.
- The container is removed from the heat, the product is infused for 30 minutes so that each piece reaches a transparent state.
- Then the workpiece is brought to a boil again, placed hot in pre-sterilized jars and rolled up.
In years when there is a large pumpkin harvest, when
I want to make preparations that are not only proven and loved by the whole family jams and preserves from pumpkin, but also try something new and unusual. Want
and invite you to try one of the “exotic” recipes, very
liked by my family.
It's with pineapple and nutmeg
nut. The recipe was born spontaneously, from the series “made from what I had,” but
The jam turned out unexpectedly tasty and beautiful. The pumpkin has become bright
fruity and spicy taste, the pumpkin pieces remained intact, did not fall apart,
the jam in the jar looked simply delicious - in a clear orange syrup
swam transparent pieces pumpkin and pineapple. If you are afraid to do a large volume at once pumpkin jam with pineapple, try it,
for example, 500 gr. pumpkins.
In general, it is better to adhere to such proportions when
cooking:
- 1 kg pumpkin pulp;
- 300 g (more is possible, not less) pineapples, I made it with
canned, but fresh pineapple is also great; - half nutmeg;
- 500 g sugar.
Pumpkin jam with
pineapples - recipe.
For this kind of jam it is better to use winter pumpkins.
varieties, their pulp is stronger, it is more likely that the jam will not
will turn into jam. It is preferable to start preparing for cooking this
in the evening. Cut the pumpkin pulp into small pieces 1.5-2 cm thick.
Place the pumpkin pieces in a cup or small saucepan.
sprinkle with sugar (use all the sugar). The pumpkin needs to give juice,
different varieties of pumpkin it will take different time(from an hour to 3 hours), and per night
any pumpkin will give up its juice, which is why I say it’s better to start in the evening.
You can leave a cup with pumpkin when room temperature.
The next morning, all the pumpkin pieces should be swimming happily in the syrup.
Place the pumpkin in syrup in a saucepan in which
The jam will be cooked. Cut the pineapples into small pieces and place in
pumpkin Grate the top of the saucepan fine grater half nutmeg.
Place the pan over low heat, bring to a boil and
turn it off immediately.
Remove the pan from the heat and let the pumpkin cool to room temperature.
temperature. When the mixture has cooled completely, put it back on low heat.
bring to a boil, cook for 20 minutes. If foam appears, it should be
take off. During this time, you can prepare the jars, wash them and sterilize them. By
After 20 minutes of cooking, the jam is ready.
You need to put the jam into jars while it is still hot.
Roll up the filled jars or simply close them tightly with lids. Leave the banks
until completely cooled in the room, then store in a cool place.
If pumpkin jam with pineapple is being cooked
large volume or it will need to be stored for a long time, then when cooking
add citric acid on the tip of the knife. A jar of such incredibly beautiful
And original jam you can even take it with you on a visit as a gift,
which your friends will surely appreciate! also you can cook.
Those pumpkin lovers who grow their own usually store the pumpkin in fresh a very long time. December, in terms of storage for a good, undamaged fruit, is not a critical month at all. Such a pumpkin can easily remain there. But, after all, we grow and store it, ultimately in order to use it somehow. So, the time has come, and here is one of these options for you to put your stale pumpkin into action. We will turn it into pineapples, and, as it turns out, there is nothing complicated about it at all.
Pickled pumpkin like pineapple. How to cook?
There is nothing to be surprised here. Pineapples, for example, can be prepared from zucchini (here), and pumpkin, it seems to me, is a little closer to this tropical delicacy. It is clear that it will not be possible to completely turn pumpkin or zucchini into pineapples, but you can give them flavor and appearance canned pineapples is quite real.
Besides unusual recipe, on turning pumpkins into pineapples, I can offer you a couple more that will help you process stale fruits. You can cook from it or you can simply or make it. Choose for yourself suitable option, after all, it doesn’t matter if there are a lot of pumpkins, you won’t turn them all into pineapples.
Ingredients
Ideally, you need to take nutmeg pumpkin, a little - 500-600 grams. It is from this quantity that all other ingredients that will be used to prepare the syrup are calculated.
This is, first of all, sugar - 7 tablespoons, within 30 - 50 milliliters of 9% vinegar, a little cinnamon (the standard wording in this case is “on the tip of a knife”), 2-3 cloves, and water (0.5-0.6 liters).
How to cook?
We clean the pumpkin and simply cut it into cubes. That's all that needs to be done with it. As for the syrup, the technology for its preparation also does not contain any difficulties. We simply stir all the components we have named in water, after which we bring them to a boil.
After boiling, you can put pumpkin pieces into the syrup. You need to cook them there for about 5 minutes, maybe a little more - up to 10. The main thing is not to overcook the pumpkin, but it should turn out a little transparent. When the pieces become just like that, you can take them out of the syrup, strain it and let it sit and cool.
After the syrup and pumpkin pieces have cooled, they are put back into the syrup and mixed there gently. Let the pumpkin pieces brew for a bit, and when it all cools down completely, your pumpkin pineapples are completely ready.
Here are two similar video recipes for this pumpkin. Let's watch video No. 1.
And video No. 2, with the addition of apples and lemon.
Pumpkin prepared according to this recipe is something special. In addition to the fact that the twists will be stored even without sterilization, the vegetable they contain is unusual, with a pleasant sweet and sour taste.
Required Products:
- 0.7 l of water;
- 25 gr. Sahara;
- 15 gr. salt;
- 60 ml apple cider vinegar;
- 8 gr. allspice;
- 5 gr. carnations;
- 5 gr. mustard seeds;
- 15 gr. dill seeds;
- 5 gr. bay leaves;
- 5 gr. cinnamon.
Preparation progress:
- The pumpkin is cleaned and all seeds are removed, the pulp is cut into pieces.
- When crushed, place it in boiling water and blanch for 6 minutes.
- Then the water is drained, and the heated pieces are placed in jars.
- Spices are also placed there.
- Water in a saucepan is mixed with sugar and salt, boiled and finally vinegar is added.
- The hot marinade is poured into jars, sealed and turned over, and always wrapped.
After complete cooling, the container is moved to the basement.
Pickled pumpkin (video)
Estonian pineapple or pickled pumpkin
Pickled pumpkin tastes a bit like exotic fruit. That is why in Estonia it is called the local pineapple. Marinating this preparation at home is quite simple. You should definitely try this snack.
Loading...