Pumpkin salad for the winter

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

Secrets of making pumpkin salads

Most people associate pumpkin with something huge and round. But there are many small, oblong or pear-shaped pumpkins, which in consistency and taste will be even more tender than young zucchini. And the sweetness inherent in these fruits will add satiety to any dish of them. Among the recipes for the best pumpkin preparations for the winter, it is the salads that conquer not only with their taste and beauty, but also with their variety. Small butternut squash or huge juicy specimens of large-fruited varieties - all of these varieties are perfect for preparing salads for the winter. Since in any case only pumpkin pulp is used, only то 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, recipes without sterilization have become especially popular. In them, vegetables are heat-treated during cooking for a rather long time so that the need for sterilization disappears.

The main preservative ingredient for pumpkin salads is table vinegar. For those looking to make do with natural products, apple cider vinegar is the best choice. And if you wish, 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.

The 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:

• 500 g pumpkin;
• 150 g sweet bell pepper;
• 500 g of tomatoes;
• 150 g carrots;
• 9 cloves of garlic;
• 3 tbsp. l. 6% vinegar;
• 0.5 tbsp. l. salt;
• 60 ml of vegetable oil;
• 50 g of sugar.

The method of preparation is quite standard, almost all vegetable salads are made this way for the winter.

1. Vegetables are washed and cleaned.
2. Cut into small thin pieces in the form of strips.
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, the dishes are prepared: glass jars with metal lids are washed and sterilized.
6. The salad is laid out in sterile containers and placed on a towel or other support in a wide saucepan, where water is poured at room temperature.
7. The water level should cover more than half the height of the cans on the outside.
8. Banks are covered with lids on top.
9. Put the pan on fire and after boiling sterilize: half-liter jars - 20 minutes, liter jars - 30 minutes.
10. After sterilization, a tablespoon of vinegar is added to each jar and they are immediately sealed with sterile lids.

Non-sterilized pumpkin salad recipe

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 and the inner part with seeds, cut into small pieces of a convenient shape and size.
2. The rest of the vegetables are cleaned of unnecessary parts and cut into strips or thin slices (carrots, garlic).
3. Tomatoes are mashed using a hand blender.
4. Vegetables are mixed in a deep container with a thick bottom, oils, salt and sugar are added and boiled for 35-40 minutes.
   
5. At the end of cooking, pour in vinegar.
6. At the same time, glass jars are washed and sterilized, on which the salad is laid out hot.
7. Tighten with threaded caps or with a seaming machine.

Spicy pumpkin salad

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

To make it you will need:

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

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

Pumpkin and bell pepper salad for the winter

Fans 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 pepper and with several other components:

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

Delicious vegetable salad with pumpkin for the winter

A 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 tomato paste;
• 100 ml of vegetable oil;
• 8 cloves of garlic;
• a bunch of parsley, dill and cilantro;
• 45 g salt;
• ½ tsp each black and allspice pepper;
• 40 g sugar;
• 2 tbsp. l. vinegar.

Manufacturing:

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

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

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

You will need:

• 1 kg pumpkin;
• 1 kg of zucchini;
• 0.5 kg of carrots;
• 0.5 kg of tomatoes;
• 0.25 kg of onions;
• 0.5 kg of mushrooms - chanterelles or honey agarics (you can use champignons);
• 50 g of fresh green varieties of basil;
• a bunch of fresh dill and parsley (or 5 g each of dried herbs);
• 130 ml of vegetable oil;
• 20 g salt;
• 35 g sugar;
• 50 g vinegar 6%.

Manufacturing:

1. After the bulkhead and cleaning, the mushrooms are soaked for an hour in cold water.
2. The pumpkin and squash are peeled and cut into convenient sized slices.
3. Tomatoes are cut into pieces of any size, onions are cut into rings, carrots are grated on a coarse grater, greens are chopped.
4. Cut the mushrooms into small pieces.
5. Pour oil into a saucepan with a thick bottom, spread mushrooms and vegetables, sprinkle with salt and sugar.
6. Stew for 45-50 minutes over medium heat.
7. 5 minutes before the end of stewing, add chopped herbs and vinegar.
8. The finished salad is laid out in sterile containers, twisted and wrapped until it cools.

Salad for the winter "You will lick your fingers" from pumpkin with beans

Among the recipes for delicious salads from pumpkin for the winter, 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 pumpkin;
• 1 kg of asparagus beans;
• 1 kg of tomatoes;
• 0.5 kg of sweet pepper;
• 4 cloves of garlic;
• greens - optional;
• 60 g salt;
• 150 g sugar;
• 50 ml of vegetable oil;
• ground black pepper - to taste;
• 100 ml vinegar 6%.

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

Delicious recipe for winter salad of pumpkin with honey and mint

This recipe is known to be originally from Italy. The combination of garlic, olive oil, wine vinegar and mint gives a completely unique effect.

You will need:

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

Manufacturing:

1. Cut the pumpkin into small cubes and sprinkle with salt, leave for 12 hours.
2. Peppers and carrots are cut into strips and blanched in boiling water.
3. Slightly squeeze the released juice from the pumpkin.
4. Water is mixed with juice and vinegar, your favorite spices are added, and 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 over with warm olive oil and rolled up for the winter.

Pumpkin salad with kohlrabi for the winter

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

You will need:

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

Manufacturing:

1. Cut the pumpkin and garlic into small slices.
2. Kohlrabi and carrots are grated 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. Place vegetables with herbs tightly in jars, pour over boiling marinade and sterilize for about 25 minutes.
6. Then roll up for the winter.

Recipe for a delicious winter salad 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 prescription, it will require:

• 400 g pumpkin;
• 100 g of boiled corn kernels;
• 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 of wine vinegar;
• 500 ml of water;
• 10 g salt;
• 40 ml of vegetable oil;
• 8 black peppercorns.

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

Pumpkin salad with spices

The taste of this preparation for the winter, created according to this recipe, is saturated with spicy notes, thanks to the content of a variety of aromatic herbs and spices.

You will need:

• 450 g pumpkin;
• 300 g sweet pepper;
• 2-3 pods of hot pepper;
• 1 head of garlic;
• 4 sprigs of cilantro;
• 1 tsp coriander seeds;
• 30 g salt;
• 1 liter of water;
• 2-3 bay leaves;
• 6 carnation buds;
• 1 cinnamon stick;
• 60 ml 6% vinegar;
• 40 g sugar.

Manufacturing:

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 that are pricked with a fork.
4. Coarsely chop the garlic with a knife.
5. The bottom of clean jars is covered with herbs of cilantro, bay leaves, garlic and spices.
6. Dissolve sugar and salt in boiling water.
7. Jars are filled with blanched vegetables, cinnamon is placed on top.
8. Pour vinegar and add hot brine.
9. The jars are covered with lids and pasteurized at a temperature of about + 85 ° C for 12-15 minutes. Then seal the jars for the winter and cool quickly.

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 up each other's flavors.

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 nutritional value to many of the well-known side dishes. But it is very easy to use it - you just need to open the can and a complete meal is ready.

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