Korean pickled pumpkin. Pickled pumpkin - incredibly delicious recipes for a savory treat Pickled pumpkin with cinnamon

Korean carrots, popular among many housewives, as it turned out, have absolutely nothing to do with Korean cuisine. But carrot dressing is a very winning recipe, since you can use it to cook any vegetable. Today we will tell you how to make Korean pumpkin at home. The time for pumpkins is autumn, so it is during the harvest period that many housewives think about the question of what preparations can be made from pumpkin for the winter.

Korean-style pumpkin salad is a very unusual-tasting dish, spicy and slightly spicy. The salad is not as dry as the version with carrots. Pumpkin is a juicy, healthy berry that brings health and longevity, according to experts. Pumpkin preparations are a profitable investment of time and effort. So let's get started.

Basic moments

In order to cook pumpkin in Korean, you need to prepare jars and lids in advance. The jars are sterilized and the lids are scalded with boiling water. It is better to prepare the container in advance, since the process of preparing the snack itself is very fast.

The pickled pumpkin that we offer you today will be an excellent addition to meat dishes, pork, lamb or chicken kebab. It can be served as an independent dish or as a snack spread on bread.

It is suggested to take 0.5 liter jars. This is a very convenient container, used according to the “take out and eat” principle. From the ingredients that will be offered, one such jar is obtained. Knowing this, you can always calculate the number of products and cans you need.

Required Ingredients

The Korean pumpkin recipe at home is very simple and quick. You will need:

Stage 1

The first step in making Korean pumpkin is preparing and chopping the vegetables. Peel the onion and cut into fairly small cubes. Pumpkin can be grated on a coarse grater or cut with a knife. But remember that the smoother, thinner and longer the slices are, the more beautiful the appetizer will be and the more evenly the pumpkin will cook. Peel the garlic and grate it on a fine grater.

Stage 2

Now we need to fry the onion in refined oil. Don't try to make it too golden; a regular light sauté will suffice. In a separate deep container, mix pumpkin slices and seasoning. We also add finely grated garlic here. All that remains is to add hot vegetable oil with onions - and the Korean pumpkin will be almost ready.

Why practically? Experienced housewives have long found out that any appetizer prepared “Korean style” simply needs to rest a little and finish. The pumpkin seasoned with oil and thoroughly mixed with other ingredients should be left for half an hour or an hour. After this, the snack can be packaged in jars. There is no need to sterilize them. Add the pumpkin, screw on the lids and set aside to cool. Once the jars are at room temperature, you can hide them in the cellar or pantry. But, judging by the reviews for this recipe, your jars won’t last long.

Korean pumpkin in marinade

If you don’t have a special seasoning on hand for preparing “Korean” carrots, then you can cook pumpkin without it, using a special marinade. This recipe will also not contain sunflower oil, which is a big plus for many.

So, we peel the berries and cut them into cubes with a special knife for French fries. If you don’t have one on your household, then an ordinary large grater will do. Place the pumpkin in a liter jar or similar-sized plastic container with a well-closing lid. Add finely chopped garlic, some fresh herbs, onion half rings, ground curry, ground red pepper and Provençal herbs to the pumpkin.

Now about the marinade. To prepare it you will need one and a half liters of water and spices (peppercorns - 5-8 pcs., unground coriander, allspice peas - 2-3 pcs., a couple of bay leaves, cloves - 1-2 pcs.). Cook the marinade for about five to seven minutes over medium heat. At the final stage of preparation, add salt (1 tsp), sugar (2-3 tsp) and vinegar (to taste) into the water. The more salt and vinegar, the “stronger”, brighter in taste, but also the more sour the marinade will be. For those who like a spicy but sweetish marinade, we recommend adding more sugar and ground red pepper and less vinegar and salt.

Cook the marinade for a couple more minutes and remove from the stove. Now you will need to pour the hot marinade over the pumpkin, close the container with a lid and leave for three hours at room temperature. As soon as the marinade has cooled, put the container with pumpkin in the refrigerator for 12 hours.

“Korean” pumpkin prepared in this way will be an excellent addition to any dish, including salads, pizza or sandwiches. It can be left in the refrigerator for storage (if one serving has been prepared) or, placed in jars, stored in the cellar. Do not forget that the jars must be thoroughly washed and sterilized. You can choose any lids.

Note to housewives. A salad made from Korean pumpkin, boiled chicken breast, olives, raisins and bell peppers is very tasty, aromatic and piquant in taste. As a dressing, you can use “pumpkin” marinade or prepare a filling of olive oil, mustard and salt.

Pickled pumpkin is a snack that is very popular among Estonians and is completely undeservedly deprived of the attention of other peoples. After the first try, the dish forever occupies a leading position in the list of priority home preparations, delighting household members with its excellent taste characteristics and originality.

How to pickle pumpkin for the winter?

To replenish your pantry with pickled pumpkin, the recipes are quick and tasty, and the right recommendations can be followed by everyone.

1. For preparation, exclusively pumpkin pulp is used. To obtain it, the fruit is peeled from the hard peel and the seeds are removed from the fibrous pulp that accompanies them.
2. The resulting raw materials are cut into cubes, bars or oblong slices.
3. Before canning, sliced ​​vegetables undergo minimal heat treatment: 3-5 minutes of cooking is enough to make the slices softer, but retain their shape and elasticity.
4. The pumpkin is accompanied by marinade, after which it is sealed in a sterile container for long-term storage.

Pickled pumpkin - quick recipe

Instant pickled pumpkin will surprise you with its amazing final characteristics and relatively quick execution of the recipe. The minimum cutting thickness will allow you to obtain the desired harmonious taste of the snack without heat treatment, which will be ready for consumption in a couple of days.

Ingredients:

• pumpkin – 700 g;
• hot pepper – 2 pcs.;
• garlic – 7-8 cloves;
• onions – 2 pcs.;
• water – 1 l;
• sugar – 4 tbsp. spoons;
• salt – 4 teaspoons;
• oil – 140 ml;
• vinegar – 200 ml;
• peppercorns – 20 pcs.;
• cloves and laurel - 7 pcs.

Preparation

1. Shred the pumpkin pulp into thin slices, onion into half rings, garlic into slices, and pepper into rings.
2. Place vegetables in layers in sterile jars.
3. Boil water with salt, sugar and spices for 5 minutes.
4. Pour in oil and vinegar, let the marinade boil again, pour it into jars with vegetables and, after cooling, put them in the cold for a day.
5. This pickled pumpkin is served with vodka at a feast or with meat or a side dish when served on weekdays and holidays.

Pickled winter pumpkin like pineapple

Sweet pickled pumpkin like pineapple will freshen up a boring winter menu and give ordinary dishes a new twist. Juicy, savory, sunny slices can be added to salads, baked goods, topped off, or served just like that at the dessert table or as a snack.

Ingredients:

• pumpkin – 1 kg;
• water – 1 l;
• sugar – 0.5 cups;
• salt – 0.5 tbsp. spoons;
• lemongrass leaves – 5 pcs.;
• Rhodiola rosea – 5 g.

Preparation

1. The pumpkin is cut into cubes or oblong slices, boiled in boiling water for 2 minutes, and transferred to steamed jars.
2. Dissolve salt, sugar, citric acid in a liter of liquid, add lemongrass and rhodiola rosea.
3. Boil the marinade for 2 minutes, pour it over the pumpkin pieces.
4. The containers are hermetically sealed and turned over under a warm blanket.
5. After cooling, the pickled pumpkin for the winter without sterilization is sent to the pantry for storage.

Pickled pumpkin – Estonian recipe

Estonian-style pickled pumpkin is served in its homeland with meat dishes and is one of the main dishes when preparing the Christmas menu. Instead of fresh ginger root, you can add a pinch of dried spice to the marinade, replace the cinnamon stick with ground powder, and instead of apple cider vinegar, add white wine vinegar.

Ingredients:

• pumpkin – 2 kg;
• water – 2 l;
• apple cider vinegar – 100 ml;
• sugar – 150 g;
• salt – 1 teaspoon;
• allspice and cloves – 10 pcs.;
• nutmeg – 1 pinch;
• ginger root – 20-30 g;
• cinnamon stick – 1 pc.

Preparation

1. Dissolve salt in a liter of water, add chopped pumpkin and leave overnight.
2. Add sugar and spices to clean water and boil for 5 minutes.
3. Remove the spicy additives from the marinade, pour in the vinegar and place the previously drained pumpkin in a colander.
4. Pickled Estonian pumpkin is boiled in the marinade for 5 minutes, sealed together with it in sterile jars, and wrapped until it cools.

Korean pickled pumpkin – recipe

Korean-style pickled pumpkin will appeal to lovers of spicy, aromatic preparations with an oriental twist. In this case, it is preferable to grate the prepared pumpkin pulp on a Korean grater into long strips, and cut the onion into half rings or longitudinal thin slices.

Ingredients:

• pumpkin – 1 kg;
• onions – 2 pcs.;
• garlic – 4 cloves;
• apple cider vinegar – 70 ml;
• honey – 70 g;
• salt – 1 teaspoon;
• Korean seasoning – 4 teaspoons;
• oil.

Preparation

1. Grate the pumpkin.
2. Add onions sautéed in oil, chopped garlic, honey, vinegar, salt and seasoning.
3. Mix the mass, press down with a weight and leave in the cold.
4. After 4-6 hours, the marinated one will be ready for the first test.

Pickled sweet pumpkin

The prepared sweet pickled pumpkin for the winter will appeal to lovers of contrasting flavor combinations. It is preferable to determine the heat treatment time individually depending on the type of vegetable and the density of its pulp. To do this, after three minutes of boiling, evaluate the degree of softness of the slices and, if necessary, extend the cooking.

Ingredients:

• pumpkin – 2 kg;
• water – 2 l;
• sugar – 2 cups;
• citric acid – 1 teaspoon;
• cinnamon – 0.5 teaspoon;
• cloves and allspice – 6 pcs.;
• laurel – 2 pcs.;
• vinegar 70% - 2/3 teaspoon for each 1 liter jar.

Preparation

1. Water is mixed with the marinade ingredients (except vinegar) and brought to a boil.
2. Add the pumpkin pulp cut into slices and cook for 3 minutes.
3. Place the mixture in jars, pour in vinegar and marinade to the fullest.
4. The hermetically sealed pickled pumpkin is left to cool.

Pumpkin marinated with ginger

Pickled pumpkin pieces, taking into account the following recommendations, will allow you to enjoy the excellent flavor bouquet of the resulting snack. In addition, thanks to the high-quality accompaniment in the form of ground ginger root, vegetable slices acquire anti-cold and immunostimulating properties.

Ingredients:

• pumpkin – 1 kg;
• grated ginger - 2.5 tbsp. spoons;
• soy sauce – 4 tbsp. spoons;
• chili sauce and rice wine - 2 tbsp. spoons;
• lime – 1 pc.;
• basil – 1 bunch.

Preparation

1. Cut the pumpkin into cubes and steam for 10 minutes.
2. Mix the remaining ingredients from the list, add to the pumpkin, and stir gently.
3. Transfer the mixture to a jar and place it in the cold.
4. The next day you can try the snack.

Spicy pickled pumpkin

The following recipe is for fans of fiery snacks. A serving of red pepper will provide the desired effect. The degree of spiciness of the dish will depend on whether the additive is used with or without seeds. An additional spicy taste of the preparation will be obtained by adding garlic, parsley, cloves and dry herbs.

Ingredients:

• pumpkin – 2 kg;
• red pepper – 150 g;
• parsley – 2 bunches;
• garlic – 1 head;
• vegetable oil – 75 ml;
• water – 0.5 l;
• vinegar – 100 ml;
• salt – 25 g;
• sugar – 180 g;
• cloves, Italian herbs - to taste.

Preparation

1. Cut the pumpkin into cubes.
2. Combine water and the remaining ingredients for the marinade, boil,
3. Hot spicy pickled pumpkin is placed in steamed jars and sealed hermetically.

Pickled pumpkin with cinnamon

Busy housewives are attracted to prepared pickled pumpkin, the recipes for which for the winter are laconic and simple. One of these is the option with ground cinnamon. Vegetable slices acquire a pleasant spicy aroma and harmonious delicate taste thanks to an elementary marinade and simple cooking technology.

Ingredients:

• pumpkin – 2 kg;
• water – 1.5 l;
• vinegar – 300 ml;
• salt – 0.5 teaspoon;
• sugar – 600 g;
• cinnamon – 1 tbsp. spoon.

Preparation

1. Mix water, salt, sugar, cinnamon and vinegar and cook the marinade.
2. Place chopped pumpkin in a pan and boil until soft.
3. Place the slices in jars along with the marinade and seal tightly.

Pumpkin marinated with garlic

Pickled pumpkin for the winter according to the following recipe will surprise you with its extraordinary garlicky piquancy and refreshing mint notes in taste. In this case, the workpiece is preserved without preliminary manipulations with cooking the vegetable, due to which the integrity of the slices and their moderately dense texture are fully preserved.

Ingredients:

• pumpkin – 900 g;
• garlic – 7 cloves;
• honey and salt - 3 teaspoons each;
• wine vinegar - 3 tbsp. spoons;
• mint – 1.5 teaspoons.

Preparation

1. Sliced ​​pumpkin is mixed with chopped garlic and other ingredients from the list and placed in jars.
2. Pour boiling water over the contents, cover with lids and sterilize for 30 minutes.
3. Seal the containers and keep them upside down under a blanket until cool.
4. The pickled pumpkin will be ready for the first test in 2 weeks.

Marinated pumpkin with apples

The marinated one, which will be described next, is preserved with apples, due to which it acquires a special light fruity flavor and a pleasant aroma. To accompany the vegetable, choose fragrant Antonov apple fruits, which are cut into slices or longitudinal slices.

Ingredients:

• pumpkin – 1 kg;
• apples – 4 pcs.;
• water – 1 l;
• sugar – 200 g;
• salt – 20 g;
• cinnamon stick and chili pepper - 1 pc.;
• apple cider vinegar – 4 tbsp. spoons;
• cloves and allspice - 6 pcs.

Preparation

1. Boil water with the addition of salt, sugar, vinegar and spices.
2. Add chopped pumpkin and apples and boil until soft.
3. Place vegetable and fruit slices in steamed jars, seal them hermetically, turn them over onto lids and insulate them until they cool.

Pickled pumpkin with citric acid

Pickled snacks that can be made without vinegar, replacing the traditional acid-containing preservative with citric acid. Slices of the vegetable are first boiled in salted water for a minute or two, after which they are transferred to the marinade and sealed for the winter after boiling it again.

Pumpkin in Korean, you must admit, sounds strange, because everyone is used to enjoying carrots in this form. But you only have to try this appetizer once, and it will take pride of place in your everyday meal and on the holiday table.

You will need:

• 3 tbsp. water;
• ½ kg pumpkin;
• 3 garlic cloves;
• ½ tsp. black pepper (peas);
• 1 tsp. coriander seeds;
• 20 ml oil (preferably olive);
• 1 tsp. sea ​​salt.

1. Peel the pumpkin and remove seeds as needed. Grind the vegetable into thin strips using a grater (a regular one will do, but it’s better for Korean carrots).
2. Add peppercorns, coriander seeds, and salt to the mortar. Grind into powder.
3. We remove the husks from the garlic cloves and chop them using a press.
4. Season the grated pumpkin with oil, chopped garlic and a spicy mixture.
5. Add a few tablespoons of water and knead generously.
6. We put the workpiece under pressure and leave it overnight.
7. In the morning, the pickled pumpkin is completely ready to eat.

Instant snack

Dish components:

• 1 onion;
• 600 g fresh pumpkin;
• lemon juice 2 tbsp. l.;
• 2 tbsp. l. Korean vegetable seasonings;
• oil for frying.

Preparation:

1. Remove the skin from the pumpkin. We rinse the vegetable under water and chop it into small strips. You can also use a Korean carrot grater.
2. Place the crushed pumpkin in a container and season with seasoning. Mix thoroughly and leave for 10-15 minutes so that the vegetable absorbs the spices.
3. While the pumpkin is marinating, cut the peeled onion into half rings.
4. Place the frying pan on the stove, generously season with oil and fry the onion pieces until tender.
5. Remove the fried vegetable from the oil. We do not add the onion to the salad; we use only the oily liquid.
6. Pour the pickled pumpkin with spicy oil and sprinkle with lemon juice.
7. Be sure to thoroughly knead and enjoy a delicious snack prepared at home.

With red chili pepper

Necessary:

• soy sauce - to taste
• 1 tbsp. l. liquid honey
• chili pepper – 1 pod (the quantity can be adjusted to taste)
• ½ kg pumpkin
• large carrot root
• bulb
• 1 tsp. sesame
• 3 garlic cloves
• coriander – 1 tsp.
• salt - to taste
• favorite greens - a few sprigs
• pinch of black pepper
• oil for frying.

Cooking steps:

1. We clean the orange vegetable, removing the core if necessary.
2. Chop the peeled pumpkin into small strips and add salt.
3. Place a large pot on the fire, pour oil on the bottom and sauté the pumpkin sticks in small portions.
4. Peel the garlic and rinse. Chop as finely as possible. You can rub it or use a press.
5. Chop the greens and mix with garlic paste.
6. Finely chop the chili pod and add to the mixture.
7. We clean the carrot roots and cut them into strips. We do the same with onions.
8. Add chopped vegetables to the spicy substance.
9. Add sautéed pumpkin to the mixture, sprinkle with black pepper, sesame seeds, coriander, sprinkle with soy sauce and add the oil in which the orange strips were fried.
10. Season with honey and stir vigorously.
11. We'll definitely try the salad. If necessary, add salt or soy sauce.
12. We put it in a cool place and let it brew for a couple of hours. If possible, leave it overnight.

How to cook with vinegar

Ingredients:

• 300 g peeled fresh pumpkin;
• parsley – ½ bunch;
• apple cider vinegar – 2 tbsp. l.;
• red onion;
• 15 g sea salt (reduce or increase the amount to taste);
• sesame oil – 10 ml;
• carrot root;
• ½ bunch of dill;
• 15 g honey (preferably liquid);
• soy sauce – 2 tbsp. l.;
• 2 cloves of garlic;
• vegetable oil (refined);
• ground coriander and pepper - 1 tsp each;
• a couple of green onion stalks;
• a couple of pinches of poppy seeds.

Recipe Plan:

1. Chop the peeled pumpkin so that you get small and thin sticks.
2. Transfer to a suitable container and season with sea salt.
3. Mix thoroughly with your hands, wrap the bowl in cling film and place in the refrigerator.
4. After a few hours, the vegetable will give up a lot of liquid, which needs to be drained.
5. After salting, rinse the pumpkin under running water. Use paper towels to remove excess moisture.
6. Heat a frying pan, add oil and fry the pumpkin sticks for a few minutes.
7. Add pepper, coriander, chopped garlic to the pumpkin, mix and remove from heat.
8. We remove the husk from the onion and crumble it into thin half rings. Transfer to a deep bowl and lightly knead with your hands.
9. Chop the peeled carrot root into thin slices.
10. Rinse the greens and chop.
11. Add the chopped ingredients and the pumpkin sautéed with spices to the container with the onions.
12. Season with vinegar and sesame oil. Drizzle with soy sauce and honey.
13. Sprinkle with poppy seeds and mix thoroughly.
14. Leave for half an hour to soak and serve.

Pickled pumpkin for the winter

You will need:

• 9% vinegar – 2 tbsp. l.;
• 20 g granulated sugar;
• half a kilo of fresh pumpkin;
• large onion;
• herbs for vegetables in Korean - 4 tbsp. l. mixtures;
• garlic cloves – 2 pcs.;
• a pinch of ground pepper;
• salt - to taste;
• 80 ml oil.

Preparation:

1. We remove the peel from the onion, rinse it and, armed with a knife, chop it into a small cube.
2. Season the pan with oil and sauté the onion until transparent.
3. Prepare the pumpkin: cut off the peel, remove the seeds, and grate.
4. Place the prepared vegetables and other ingredients into a convenient bowl.
5. Mix thoroughly and put in the refrigerator. It will infuse for about 4 hours.
6. Place the pumpkin mixture in prepared jars.
7. Place a clean towel on the bottom of a large saucepan, arrange the jars, and cover them with lids.
8. We fill the container with water up to the “shoulders” of the cans, put it on the fire and sterilize it for about half an hour after boiling.
9. Roll up the lids and the Korean pumpkin is ready for the winter. https://www.youtube.com/watch?v=jfpvNro09zs

While looking for something else to cook with pumpkin, I came across a recipe for Korean pumpkin at home. I was immediately confused by the presence of completely raw pumpkin, but at the same time it was captivating, because a raw vegetable contains much more vitamins. And since the family simply loves Korean carrots, it was decided to try it. The process itself turned out to be extremely simple. And what a surprise it was when everyone at home unanimously declared that today they ate very tasty Korean carrots. Nobody guessed that this was a vitamin sun pumpkin. So the recipe is definitely successful, try it.

Korean-style pumpkin: step-by-step recipe

Ingredients:

• Fresh pumpkin – 400 g;
• Table vinegar (9%) – 2 tbsp. l.;
• Spice mixture for Korean carrots – 2 tbsp. l.;
• Fresh garlic 3-4 cloves;
• Unscented sunflower oil – 60 ml;
• Onions – 2 pcs.

How to cook Korean pumpkin at home

Prepare the necessary products. Cut the pumpkin, remove all the soft inside along with the seeds, cut off the skin. If the vegetable is soft, then for elasticity it should be placed in cold water for 30-60 minutes.

Grind the pumpkin on a special grater for Korean carrots.

Add the prepared seasoning. Usually it already contains everything you need, including salt. The package also indicates the weight of vegetables that the spice bag is designed for. Mix. Leave to stand for 20-30 minutes.

Pour all the sunflower oil into a heated frying pan and add the onions, chopped into small cubes. He will literally swim in it, that's how it should be. Fry over low heat until transparent. In this case, there is no need to achieve a golden color, much less allow it to burn.

Pour the entire contents of the frying pan along with the hot oil into the bowl with the pumpkin. Send chopped fresh garlic there.

Add vinegar.

Stir immediately. Cover with a lid and put in a cool place for 12-24 hours. During this period, it is advisable to periodically stir the contents, because the pumpkin will marinate better from below due to the juices constantly flowing there. At the same time, you can try the salad; if you like the taste, then you don’t have to wait the allotted time.

Popular Korean salads always include a quick marinating stage. Sliced ​​vegetables absorb the spicy marinade and almost lose their original taste. Pumpkin may also turn out to be “unrecognizable”: in appearance it is similar to carrots, but is distinguished by greater juiciness and a peculiar “tenderness”.

Take a piece of pumpkin with thick, high-quality pulp, wash and peel it.

I rub the pumpkin so that I get thin long strips. The most convenient culinary tool for this operation is a vegetable scraper. It is very convenient for them to work, and the pumpkin strips will be absolutely identical.

Then the “straws” are transferred to a deep bowl for marinating. Dishes must be glass or ceramic.

Peeled garlic is passed through a press.

The pumpkin is sprinkled with salt and sugar.

Pour sunflower oil into a small saucepan.

Chop the onion very finely and pour the slices into the pan.

The coriander grains are crushed using a rolling pin, resulting in large pieces of irregular shape. Factory-made ground coriander is not suitable; it no longer has that expressive aroma that is present in the grains. Coriander and ground black pepper are thrown into a pan with oil.

Place the pan on low heat. The onion is sautéed; it should become transparent with a slight golden touch.

When heated, the vegetable oil absorbed the smells of black pepper and coriander. The pumpkin is poured with hot oil with onions and spices, the mass is stirred, and then poured with vinegar, the contents of the bowl are thoroughly mixed. Cover the dish with a lid or cover it with cling film. Korean pumpkin is placed in the refrigerator for 12 hours.

Korean-style pickled pumpkin, at home, is stored in the refrigerator, served with potatoes and any meat and fish dishes. Korean pumpkin cooked at home is an original independent dish, but it can be combined with other products.

The best option would be orange and green: the pumpkin is sprinkled with fresh dill and chopped green onions.

Spicy "pumpkin chips" are added to the hot dog topping next to the hot dog. It also goes well with fried mushrooms, canned olives and any nuts. You don’t need to add either sunflower oil or mayonnaise to such salads. An oily marinade mixed with the juice released from the pumpkin is used as a dressing.