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Whether as soup, fries or puree: pumpkin simply tastes delicious in all variations. Have you ever inserted it? Here are 3 recipes for it.Spicy pickled pumpkin
The pumpkin is one of the vegetables that have little taste of their own. To make it really tasty, you have to do something for the aroma. A good way to give the pumpkin a special taste is e.g. pickling in alcohol, vinegar or sugar. (Reading tip: Preserving vegetables - 5 options presented)
If you want to insert a pumpkin, you have many different options to choose from. In any case, it is important that you only use fresh vegetables. You should not store the pumpkin for a long time beforehand. (Reading tip: store pumpkin - how it's done)
And the good thing: if you put the pumpkin in vinegar, you can prevent the development of putrefactive bacteria. In this way, the canned food can be kept for longer than two years. With canned vinegar you can also decide for yourself how high the acidity and thus the strength of the wort should be. If the preserve is only weakly acidified, it is much more aromatic. When it comes to seasoning, you can refine, for example, dill, caraway, laurel, pepper, mustard seeds, horseradish and tarragon.
Boil the pumpkin, this should be done at a maximum temperature of 70 degrees. In addition, it is best to add a little sugar to the whole thing, as this can suppress the formation of putrefaction, yeast and mold.
3 delicious pumpkin recipes for every taste
➤ Recipe No. 1 - Spicy pickled pumpkin
- 1 pumpkin
- 2.5 l of water
- 100 ml of vinegar
- 4 cloves
- Peel the pumpkin and cut the pulp into pieces.
- Put 2.5 liters of water and 100 ml of vinegar essence in a large saucepan for cooking.
- Add salt, some cinnamon and the cloves to the water. When the water bubbles, add the pumpkin.
- Adjust the temperature to a low setting and cook the pumpkin for around 20 minutes.
- Then pour the vegetables and the liquid into the preserving jars and close them tightly.
- Now store the pumpkin at least eight weeks before eating so that it can develop the right aroma.
➤ Recipe No. 2 - Pumpkin sweet and sourPickled sweet and sour pumpkin
- 1 pumpkin
- 5 cloves
- 500 g of sugar
- 250 ml white wine vinegar
- 1 stick of cinnamon
- Peel 1 organic lemon
- Dice the pulp of the peeled pumpkin.
- Then boil the spices and the zest of the lemon peel in the vinegar.
- Then add the pumpkin and let it soak for a whole day.
- After 24 hours you can pour off the vinegar and then bring it to a boil with sugar.
- Then add the pumpkin and let it become glassy.
- Then pour the still hot vegetables into the preserving jars and close them tightly.
➤ Recipe No. 3 - Pumpkin sweet and spicyPumpkin pickled sweet and spicy
- 1 pumpkin
- 100 g onions
- 200 g honey
- 175 ml wine vinegar
- 200 g of brown sugar
- a bunch of dill
- three chopped chili peppers
- mustard seeds
- three bay leaves
- Peel the pumpkin and cut it into pieces. Then finely chop the onions and pluck the dill.
- Cook everything except dill and onions in a saucepan for around 20 minutes. Then add the dill and onions.
- Then just fill in the prepared, clean jars and close tightly.