Pickled pumpkin for the winter - a simple recipe for pickling pumpkin with mustard.

To prepare pumpkin with mustard we will take:

— peeled pumpkin – 1.25 kg;

— wine vinegar (if you don’t have it, you can replace it with table vinegar) – 0.5 liters + 0.5 liters of water;

- salt - 2 table. false;

- sugar - 5 table. false;

- grated horseradish root - 2-3 tablespoons. false;

- onions - 2 medium heads;

— mustard powder – 15 grams;

– dill (umbrella) – 2 pcs.

How to pickle pumpkin correctly.

And so, we start preparing the pumpkin by peeling the “head” and cutting it into medium-sized cubes, which are then sprinkled with table salt and left to let out the juice overnight.

In the morning, dilute wine or table vinegar with water and stir sugar, salt in this solution, and then boil the marinade.

Pumpkin cubes need to be blanched in a boiling marinade for about 4-5 minutes each serving.

Then, remove the pumpkin pulp from the marinade with a slotted spoon and allow excess moisture to drain. Let the blanched vegetable pieces cool slightly.

We transfer the warm pumpkin pieces into jars (or ceramic dishes) adding onion rings, grated horseradish root, mustard powder and dill inflorescences.

After a day, pour the pumpkin marinade back into the saucepan and boil.

Then cool the filling again and again pour it into the containers with our pumpkin preparation.

For the winter, pumpkin is stored in jars covered with either lids or wax paper. If we cover it with paper, we need to tie it with twine. Pumpkin should only be stored in the cold.

Pickled pumpkin prepared according to this homemade recipe produces a spicy, piquant taste. In winter it makes an excellent savory appetizer or a tasty addition to main courses. Therefore, we pickle pumpkin for the winter and leave reviews.