Salad from a pumpkin: a recipe for the winter. Home Blanks

Pumpkin is a unique and super-useful vegetable. However, for some reason, few people make preparations from it. And if some housewives and let him in the twist, very rarely remember about the pumpkin salad. The recipe for winter, used most often, is jam, marmalade or candied fruit. Sometimes the pumpkin is still frozen, but this ends the fantasy. Meanwhile, the combination of this vegetable with a variety of other gives amazing preparations for the winter from pumpkin - salads, which can greatly diversify and decorate the table both on weekdays and on holidays. Their unusual taste will surely please everyone in your family.

Just a pumpkin

The first pumpkin salad , the recipe for winter which we offer, can successfully serve as an independent snack, and can be supplemented with other components available in the cold, for example, canned peas, beans, corn. The main product is peeled from the skin, the seeds and fiber are cut from it, with which they are attached. Only dense pulp should remain. It is cut small (with an edge about two centimeters) cubes, sprinkled with large salt and left for a day directly on the table, not in the refrigerator. The next day, a pouring is done: a third of a liter of water is combined with two-thirds of the usual vinegar, half a cup of sugar and two tablespoons of salt. Dressing is poured into pumpkin cubes, complemented by two onions (you can cut into quarters or thick rings), several peas of black and sweet-scented pepper, a teaspoon of grain mustard, a couple of laurel leaves and carnation buds. All together heated up to dissolve the loose ingredients and cool. Then the salad is laid out on cans, poured with a cooled dressing and the hour is sterilized in boiling water. After the sunset can be stored just in the pantry.

Salad of pumpkin: recipe for winter with grapefruit

A very elegant recipe with the only drawback is that the blank is stored in the cold. A pound of prepared basic vegetable is slit. The marinade is prepared, for which lemon is peeled off and cut into thin strips. It is mixed with a spoonful of ground fresh ginger, with three glasses of sugar (do not panic, it is necessary: it will turn out a sweet-hot sauce) and a spoonful of table vinegar. Even tastier, if you replace it with wine. When the dressing boils, the fire is screwed, and the pieces of pumpkin are immersed in it. After five minutes of cooking, the plate is turned off, and the vegetable remains in the marinade until the next morning. With the onset of a new day, the pumpkin is boiled for another three minutes and cooled. In a salad spread over small jars, grapefruit pulp is added from two fruits. Plenochki and ossicles are removed very carefully. You can close it with usual dense plastic covers, you will still keep the salad in the fridge. He is ready in three days, can be stored for 3-4 months.

"Many vegetables" salad

You will have to work hard to make it, but in the winter you will not tire yourself of praising for diligence. And your family members will also say "thank you" repeatedly. To make a pumpkin salad according to this recipe, half a kilo of carrot is cut into thin strips, and a third of a kilogram of onions are small cubes. From vegetables, roast is made; When they are browned, laid two kilograms of pumpkin, cut with narrow brusochkami, and half a kilo of pepper, crushed with strips. While everything is extinguished, a kilo of tomato with a blender is made with tomato puree. It is poured into the pan when the pumpkin softens a little. Immediately pour in the salt with pepper (as always, to taste), and in about twenty minutes - half a cup of sugar, coriander in seeds, two spoons of acetic essence. Another five minutes of warming - and a salad of pumpkin and carrots with other vegetables hot unfolds on sterile jars, twists, and after cooling is placed on shelves.

Pulp-pumpkin pleasure

Two kilograms of chopped pumpkin are cut into cubes, a kilogram of asparagus beans - not very long pieces, a pound of sweet pepper - with strips. From a half-kilogram tomato with three heads of garlic is poured (meat grinder or blender). It is introduced: one and a half glasses of lean oil, a glass of sugar, three tablespoons of salt, half a glass of vinegar and chopped dill with some other herbs. Season with sliced vegetables and stew for about 50 minutes. The hot mass is packed in containers and immediately clogged.

Vitamin Spin

Not only useful, but also very tasty salad for the winter can be made from apples, pumpkins, tomatoes and eggplant, if you take all the ingredients by kilogram. Sinenkih from the peel is not released, the pumpkin is processed as usual. Both vegetables are cut with bars. Apples, if they are small, are thin slices with a skin, but without seeds. Dill with parsley finely chopped (greens take on a glass), a large red pepper is divided into strips, of tomatoes and a glass of garlic cloves is mashed. It is poured into a wide vessel, supplemented with sunflower oil (two glasses), vinegar - certainly apple (half glass), a glass of sugar, ground pepper (as you like) and five tablespoons of coarse salt. When the pouring boils, all the ingredients of the lettuce drop into it and stew for about an hour. After the workpiece is distributed to the banks, curled and wrapped. How to cool - you can clean the pantry.

Unusual fast salad

You can try it in 3-4 days, but it's better to postpone this pleasure to cold weather. A kilogram of pumpkin cubes is put in a liter of boiling water, where a glass with a sugar can and three tablespoons of salt are dissolved. After 10 minutes of boiling, sweet pepper (2-3 pieces), cut into squares, is added to the pumpkin. Almost immediately, finely chopped seven garlic and parsley are poured in, followed by a glass of green peas. You can use frozen. Next is a pile of lean oil and a glass of vinegar. In ten minutes a very tasty salad for the winter is ready for packing. Hot it is laid out on sterile containers and immediately rolled up. Sterilization is not required, as is cold storage.

Sour cabbage with pumpkin

Very much vitamin and dietary is such dish, as a salad. Cabbage with pumpkin - it's generally a perfect combination. A great disappointment for those who watch the figure is a break for the off-season. However, the persistent can completely ferment these vegetables in one container and continue to maintain their figure in a tone even in winter. The basic techniques remain the same as when salting cabbage. Three kilos of cabbage thinly shredded, pumpkin flesh (a little more than a pound) rubs large. You can also add ashberry (then half a cup of berries for a couple of minutes drops into boiling water). In the bowl, mix: 150 grams of salt, three tablespoons of cumin, and ground red pepper. In the enameled vessel, cabbage and pumpkin are layered layer by layer with a spill of rowan and a mixture of spices. On top of oppression, and a week of cabbage should let the juice in the heat. After it is moved to a cool place and begins to be used.

Even if you are doubtful about this vegetable, try at least once a pumpkin salad. The recipe for the winter, incarnated on its own, will permanently rid you of suspicion of her attitude.