How to pickle pumpkin for the winter in Estonian style - preparing pumpkin in a simple way.
Homemade Estonian pickled pumpkin is a recipe that will surely become one of the favorite snacks of all members of your family. This pumpkin is great not only for all kinds of meat dishes, but also for salads and side dishes.
All we need for the preparation:
- pumpkin pulp;
- water, 1 l.
- vinegar, 1 l. (6%);
- hot pepper, to taste;
- peppercorns;
- salt, 20 gr.;
- Bay leaf;
- spices, 4-5 gr. (cloves + cinnamon).
How to pickle pumpkin - recipe.
We cut the pulp into small, approximately equal pieces, blanch them for 3-4 minutes and then place them in ice (or just cold) water. After cooling, remove and place the workpiece in jars.
Prepare the marinating filling as follows:
Boil water, add all the spices and let it simmer for 2-3 minutes. Pour in the vinegar at the end, slowly.
Cool the marinade, pour it over the preparations, cover them in any way convenient for you, and leave for several (2-3) days.
Now you need to drain the marinade, boil it and pour it back into the jars.
All that remains is to tighten the blanks.
For long-term savings, an unheated, preferably dark, room is perfect.
The marinating recipe is simple, but as always, you will have to tinker with it. Although it doesn’t take much time, you just need to remember and do everything on time. And then, delicious pickled pumpkin will become an exotic decoration for your table in winter.
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