14:47, 24 Jul 2024, author: Ermakova M.

Pickled pumpkin

Name: Pickled pumpkin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Estonian
Ingredients: Pumpkin (peeled) - 700 g; Sugar - 300 g; Water - 500 ml; Vinegar 9% - 100 ml; Cloves - 8 pcs.; Allspice - 4 pcs.; Black peppercorns - 4 pcs.; Ginger root - 1-2 slices; Nutmeg - 1-2 pinches; Cinnamon - 1 stick

An unusual and very tasty snack, a popular dish in Estonian and Lithuanian cuisine, also known as "Estonian pineapple".

Photo source: https://ru.123rf.com/profile_mikeosphoto

Pickled pumpkin is an unusual and very tasty snack, a popular dish of Estonian and Lithuanian cuisine. Soaked in a sweet and sour marinade, enveloped in the aroma and taste of fragrant spices, sunny pieces of pumpkin, prepared according to this recipe, turn out spicy and very appetizing to the taste. This dish is better known among the people as "Estonian pineapple", because the pleasant sweet and sour taste and juiciness of the finished snack give it a clear resemblance to this fruit.

Such a simple but spectacular snack is a godsend for any housewife, because in a few minutes from a minimum number of components you get a bright, healthy and tasty dish that will decorate any table! Try it!

Pickled pumpkin

Кухня: Estonian, закуска, калории: 164, время приготовления: 00:30

Ингредиенты

Pumpkin (peeled) - 700 g

Sugar - 300 g

Water - 500 ml

Vinegar 9% - 100 ml

Cloves - 8 pcs.

Allspice - 4 pcs.

Black peppercorns - 4 pcs.

Ginger root - 1-2 slices

Nutmeg - 1-2 pinches

Cinnamon - 1 stick

Рецепт

1. To make pickled pumpkin, prepare the ingredients according to the list.

2. Cut the pumpkin into small pieces. My pieces are about 2 by 2 cm.

3. Dissolve sugar in water at room temperature. Add vinegar.

4. Pour the resulting marinade over the pumpkin pieces and place in the refrigerator for 8-12 hours. Keeping the pumpkin in a cold marinade gives the pieces elasticity and prevents them from boiling quickly during further heat treatment. When the pumpkin is infused, add spices and bring the mixture to a boil over medium heat.

5. Cook the pumpkin at a constant low boil for another 7-15 minutes until its color becomes more muted and the pieces are easily pierced with a fork. The pumpkin pieces should retain their shape and remain slightly elastic. Turn off the heat, cover the container with a lid and leave the pumpkin for another 30 minutes, then remove the spices and place the pieces in a sterile airtight container. Cool the pumpkin and place it in the refrigerator for further storage. For long-term storage, place the pumpkin pieces in sterilized jars, pour hot marinade up to the neck, close with sterilized lids and roll up. Store the preparation, like other preserves - in a dark and cool place. 6. The marinated pumpkin is ready! The dish can be served as a side dish, or as a stand-alone snack or a savory dessert. Enjoy your meal!