Content
- Sweet or spicy: put in pumpkin
- Sweet pumpkin
- Cooking pumpkin jam
- Pick pumpkin in vinegar
- Ferment pumpkin
Pumpkin can be sweet or sour
Sweet or spicy: put in pumpkin
Pumpkins are true all-rounders in the kitchen: In addition to hearty dishes such as soups or pancakes, they also form the basis for sweet dishes such as cake or mousse. The autumn vegetables can also be easily inserted in a variety of variants.
Sweet pumpkin
The fruity-sweet pumpkin flavor is very well suited to highlight it in sweet treats. One possibility is the sweet compote of pumpkin. For example, to waffles or rice pudding, it tastes wonderful.
- Thoroughly wash the pumpkin, core it and peel it (depending on the variety) and cut the pulp into small cubes. Boil half a liter of water per kg of pumpkin, dissolve 150 g of sugar in it and add 8 tablespoons of vinegar. Add the pumpkin pieces, bring to a boil and simmer for 15 minutes on a low heat. Just before the end of the cooking time you can stir almonds, raisins and / or spices such as cinnamon or cloves. All of this blends well with the sweet pickled pumpkin. Distribute the pumpkin pieces and the liquid onto the cooked preserving jars and close them immediately. Store the chilled glasses cool and dark and consume the sweet pickled pumpkin within six months.
Cooking pumpkin jam
Another sweet recipe for pumpkin preservation is the following for pumpkin jam. Whether on pancakes, bread rolls or as a sweet addition to the cheese plate, pumpkin is a welcome change in the jam jar.
- Wash, de-corer and peel the pumpkin if necessary, then dice the pulp. If you want the pumpkin jam a bit more fruity, you can prepare apple cubes. Steam the cubes in a large saucepan in a little water for a few minutes, then purée them. Add 500 g of 2: 1 gelling sugar per pumpkin to the pumpkin. Prepare the jam jars by boiling them or sterilizing them in the oven. Put the pot back on the stove and cook the sugared Fruchtmus with stirring. As soon as it boils bubbly, the cooking time of 4 minutes begins. Fill the pre-cooked pumpkin jam into the prepared jars (chock full) and seal immediately. The cooled glasses should be stored cool and dark and used up within a year.
Pick pumpkin in vinegar
A spicy treat are pumpkin cubes in vinegar. They taste good with cheese bread or sausage platter, but can also be a tasty addition to meat dishes.
- Wash the pumpkin, remove the seeds and peel it if necessary. Cut the pulp into cubes. Prepare a vinegar sauce by placing white wine vinegar and water mixed 1: 1 on the stove. For every kg of pumpkin you need 0.5 l of liquid, in which you dissolve 1 tbsp of salt and 100 g of sugar. Add the pumpkin cubes to the boiling broth and simmer for 5 minutes. Then scoop the pumpkin cubes from the broth and distribute them on prepared sterile glasses. Spices like mustard or peppercorns can be added to the preserving jars. Boil the vinegar sauce again. With the boiling broth, refill the glasses; the liquid must completely cover the pumpkin pieces. Close the jars immediately and allow to cool. Let the pickled pumpkin run for at least four weeks. It is cool and dark stored for at least six months.
Ferment pumpkin
Fermented vegetables, in this case pumpkin, which is used lactic acid, has a pleasantly acidic taste and is very rich in vitamins. The insertion is very simple - the main work is done by the lactic acid bacteria.
- Wash and core the pumpkin and cut it into small cubes. Ideally, a hokkaido pumpkin is suitable because it does not have to be peeled and the lactic acid bacteria needed for the fermentation sit on the shell. Take sterile preserving jars and stomp the pumpkin pieces and, if desired, spices (cinnamon / cloves / coriander or pepper / mustard seeds / juniper) in tightly. Air pockets should be avoided. Make a brine by boiling water and dissolve 20g of salt (no iodine salt) per liter. Let the brine cool and cover the pumpkin pieces with it. To keep the pumpkin under the liquid, you should place a clean stone or other heavy object on it. Seal the preserving jars with a fresh rubber ring and leave them at room temperature for at least one week. This is how the lactic acid fermentation gets going. Then cool and darken the glasses and allow them to drain for another four weeks. Only then is the pumpkin ready fermented and can be used up within a year.