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, pumpkin salad for the winter is prepared with a wide variety of additives that combine perfectly with this grateful vegetable and with each other.

Secrets of making pumpkin salads

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

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 subjected to heat treatment during cooking 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 use 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, you should definitely try the salad and, if necessary, add one or another spice.

Classic pumpkin salad recipe for the winter

According to the classic recipe, winter pumpkin salad 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 tomatoes;
• 150 g carrots;
• 9 cloves of garlic;
• 3 tbsp. l. 6% vinegar;
• 0.5 tbsp. l. salt;
• 60 ml vegetable oil;
• 50 g sugar.

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

1. Vegetables are washed and peeled.
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. Leave for 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 saucepan into which water is poured at room temperature.
7. The water level should cover the outside of more than half the height of the cans.
8. Cover the tops of the jars with lids.
9. Place the pan on the fire and after boiling, sterilize it: half-liter jars - 20 minutes, liter jars - 30 minutes.
10. After sterilization, add a tablespoon of vinegar to each jar and immediately seal them with sterile lids.

Pumpkin salad recipe without sterilization

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

1. Peel the pumpkin and remove the inside with seeds, cut into small pieces of a convenient shape and size.
2. The remaining vegetables are cleaned of excess parts and cut into strips or thin slices (carrots, garlic).
3. The tomatoes are pureed using an immersion blender.
4. Mix the vegetables in a deep container with a thick bottom, add oil, salt and sugar and cook for 35-40 minutes.
   
5. At the end of cooking, add vinegar.
6. At the same time, wash and sterilize the glass jars in which the hot salad is laid out.
7. Screw on with threaded lids or using 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 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 vegetable oil;
• 5 tbsp. 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 stewing along with vinegar.

Winter salad with pumpkin and bell pepper

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

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

Delicious vegetable salad with pumpkin for the winter

A salad with pumpkin for the winter turns out very tasty if you add tomato paste and a variety of seasonings to the vegetables in addition to tomatoes according to the recipe.

Find and prepare:

• 800 g pumpkin without seeds and peel;
• 300 g tomatoes;
• 300 g onions;
• 400 g sweet pepper;
• 200 g carrots;
• 80 g tomato paste;
• 100 ml 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 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 onions.
4. Add carrots to the slightly golden onions, after 10 minutes bell peppers, and after the same amount of time tomatoes.
5. The very last pieces of pumpkin are added; they should soften slightly during the stewing process, but not lose their shape.
6. Finally, pour tomato paste with herbs and spices into the vegetable mixture and steam for another 5-10 minutes.
7. Add vinegar and place the finished 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 mushrooms harmoniously complement the sweetness of pumpkin.

You will need:

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

Manufacturing:

1. After sorting and cleaning, the mushrooms are soaked for an hour in cold water.
2. Pumpkin and zucchini are peeled and cut into convenient size slices.
3. Tomatoes are cut into pieces of any size, onions - into rings, carrots - grated on a coarse grater, greens - chopped.
4. Mushrooms are cut into small pieces.
5. Pour oil into a thick-bottomed pan, add mushrooms and vegetables, sprinkle with salt and sugar.
6. Simmer 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, rolled and wrapped until cool.

Winter salad “Finger lickin’ good” from pumpkin and beans

Among the recipes for delicious winter salads made from pumpkin, this preparation can also be considered the most nutritious and one of the healthiest. 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 green 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 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, by mixing all the chopped vegetables in one bowl with oil, spices and vinegar. After 40 minutes of stewing, the workpiece is distributed into jars and rolled up.

Delicious recipe for winter salad from pumpkin 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 will need:

• 1 kg pumpkin pulp;
• 300 g sweet pepper;
• 200 g carrots;
• 1 head of garlic;
• 150 ml wine vinegar;
• 30-40 g liquid honey;
• 200 ml olive oil;
• 600 ml 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. Lightly squeeze out 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. Place pieces of pumpkin, pepper and carrots in it and cook for 5 minutes.
6. Add chopped garlic, honey, chopped mint and cook for the same amount.
7. Remove the vegetables from the marinade with a slotted spoon, distribute them into sterile jars, pour warm olive oil on top and pack them up for the winter.

Pumpkin salad with kohlrabi for the winter

Pumpkins with dense yellow flesh are most suitable for this recipe.

You will need:

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

Manufacturing:

1. Pumpkin and garlic are cut 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 and herbs tightly into jars, pour boiling marinade over them and sterilize for about 25 minutes.
6. Then roll it 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 recipe you will need:

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

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

Pumpkin salad with spices

The taste of the winter preparation created according to this recipe is rich in spicy notes, thanks to the content of a variety of aromatic herbs and seasonings.

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 buds of cloves;
• 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 pricked with a fork.
4. The garlic is coarsely chopped with a knife.
5. The bottom of clean jars is covered with cilantro, bay leaves, garlic and spices.
6. Sugar and salt are dissolved in boiling water.
7. The jars are filled with blanched vegetables and 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 could be a refrigerator, or a cellar, or a dark pantry. It makes sense to open and try jars of preparations no earlier than 15 days from the date of production, otherwise the vegetables will not have time to fully absorb each other’s aromas.

Conclusion

Pumpkin salad for the winter can serve as both an excellent appetizer and a complete second course, since its nutritional value is not inferior to many of the well-known side dishes. But it is very easy to use - you just need to open the jar and a complete meal is ready.

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