Spicy pumpkin appetizer. Spicy pumpkin recipe

Indeed, this appetizer is simply exceptional. Simple as hell, but incredibly tasty and aromatic. An obligatory attribute of a festive feast in many families, and even on weekdays, Korean carrots are desirable and desirable as a spicy side dish for many dishes.

Meanwhile, the highlight here is not the carrots at all, but the spicy marinade. You can mix any vegetable with a dense texture with this marinade - it will turn out delicious. For example, cook spicy pumpkin. The appetizer will certainly be memorable. In addition to the spicy marinade, you will feel a delicate pumpkin flavor and a more delicate texture than carrots.

Spicy pumpkin in Korean marinade is a savory treat that will smell fragrant on the table within half an hour after the start of preparation. If you wait a little and let the pumpkin brew in the refrigerator for several hours, it will become even spicier.

Cooking time: 35-40 minutes / Servings: 450 g

Ingredients

peeled pumpkin 400 g (= 600 g unpeeled)
onion 1 pc.
small garlic 1-2 cloves
hot pepper ½ pod
olive oil 3 tbsp. spoons
balsamic vinegar 1 tbsp. spoon
coriander seeds ½ tsp.
spoons salt, pepper to taste

Preparation

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Peel the pumpkin from peel and seeds.

Grate the pumpkin pulp onto a coarse grater.

Place the pumpkin in a deep bowl, add salt and balsamic vinegar. Leave the pumpkin for 5 minutes.

Meanwhile, combine the coriander seeds and chopped chillies in a mortar.

Grind the pepper and coriander thoroughly to a smooth paste and add to the pumpkin.

Thinly slice the onion and garlic.

Add the onion and garlic to the pumpkin and mix everything well.

Add pepper to your liking.

Heat the oil thoroughly, but do not bring it to a boil. Pour the hot oil over the pumpkin and stir quickly.

Place the pumpkin in the refrigerator for 25-30 minutes to infuse. After this, you can serve a delicious snack to the table.

Do you like Korean carrots? Probably yes. And although everyone has long known that such carrots have nothing to do with Korean cuisine, the name stuck. And there’s no need to talk about people’s love.

Ingredients

peeled pumpkin 400 g (= 600 g unpeeled)
onion 1 pc.
small garlic 1-2 cloves
hot pepper ½ pod
olive oil 3 tbsp. spoons
balsamic vinegar 1 tbsp. spoon
coriander seeds ½ tsp.
spoons salt, pepper to taste

How to cook pumpkin in Korean

Peel the pumpkin from peel and seeds.

Grate the pumpkin pulp onto a coarse grater.

Place the pumpkin in a deep bowl, add salt and balsamic vinegar. Leave the pumpkin for 5 minutes.

Meanwhile, combine the coriander seeds and chopped chillies in a mortar.

Grind the pepper and coriander thoroughly to a smooth paste and add to the pumpkin.

Thinly slice the onion and garlic.

Add the onion and garlic to the pumpkin and mix everything well.

Add pepper to your liking.

Heat the oil thoroughly, but do not bring it to a boil. Pour the hot oil over the pumpkin and stir quickly.

Place the pumpkin in the refrigerator for 25-30 minutes to infuse. After this, you can serve a delicious snack to the table.

The highlight of this dish is the spicy sauce, which is associated with “Korean” carrots - spicy and tasty, and easy and quick to prepare - recipe with photo.

Pickled pumpkin recipes

It’s unlikely that you’ll surprise anyone with pickled peppers or cucumbers. But I think not every experienced housewife is familiar with pickled pumpkin. Typically, this vegetable is used to make baked goods, porridge, or simply bake with honey. As it turns out, pickled pumpkin is just as good.

Pumpkin recipes

I was also surprised that pumpkin marinated in a variety of ways turns out delicious.

This is a savory, original vegetable appetizer that is delicious on its own.

In addition, it can be served with something and goes well with meat dishes.

Perfect for pies, pies, and salads.

Pumpkin snacks can be prepared both spicy and quite savory, both salty and sweet. At the same time, the cooking process is quite simple, which is why almost everyone can do it.

And the Baltic countries are considered the birthplace of these dishes - such an appetizer is common there, like pickled zucchini in our country. That’s why I want to start with a recipe from Estonia.

Pickled pumpkin “Estonian pineapple”

This type of pickled winter pumpkin is called “Estonian pineapple” due to the fact that the finished pieces really look like this tropical fruit.

What you will need:

pumpkin – 1 kg
sugar – 1.5 tbsp.
water – 500 ml
table vinegar 9% - 2-5 tbsp. l.
cloves – 8 pcs.
allspice – 6 pcs.
cinnamon – 1 stick
grated nutmeg - optional
ginger - a small pinch.

How to cook:

First, you need to cut the pumpkin into small pieces.
The syrup is made from liquid mixed with sugar in water and vinegar. Place the orange pieces in this marinade for 12-24 hours.
Then you need to add spices to the pan with the ingredients.
Cook the pumpkin over low heat for half an hour to an hour. It depends on how big the pieces are.
The finished slices should become somewhat transparent. Leave to cool in syrup for at least 30 minutes. After this, you can put all the pieces into jars.

Spiced pumpkin for the winter

The taste is very similar to Estonian pumpkin. Of course, cooking will require some effort, but such an appetizer can be stored until the next harvest.

Cuisine: Baltic
Type of dish: preparations
Method of preparation: canning
Servings: 1 jar
30 min

Ingredients:

pumpkin – 800 g
ground nutmeg – 1 tsp.
cinnamon sticks – 1-2 pcs.
ground ginger – ½ tsp.
table vinegar 9% - 20 g
granulated sugar – 150 g
clove buds – 3-4 pcs.
water – 500 g.

Cooking method

Then, so that the pumpkin can quickly marinate and cook, I cut it into medium squares. In this form it will be convenient to put it in jars.

I heat the water almost to a boil and add all the granulated sugar, stirring until it gradually dissolves.

You will also need spices for the marinade: cinnamon sticks, cloves.

And also ground ginger. I add vinegar to the marinade so that the pumpkin can be stored all winter without problems.

I don’t forget about ground nutmeg. The marinade should boil for about 5 minutes. Then I turn it off and remove it from the heat.

I put all the slices in the hot marinade. While the marinade cools, the pumpkin will marinate. This will take at least 2 hours.

After that, I put everything on the fire and boil for 10 minutes.

I pour the hot, semi-finished pumpkin along with the marinade into clean glass jars.

I set it to sterilize for 10 minutes. During this time, the vegetable will reach full readiness.

I seal them with lids and cover them with a warm blanket. Any preservation should cool slowly under a blanket so that all preparations are well stored in winter.

In winter, such a spicy pumpkin will surprise each of your guests; the taste is something!

Korean pickled pumpkin

Instant Korean pumpkin turns out to be very rich in both taste and smell.

It clearly reveals the combination of sweet, sour and spicy inherent in Korean cuisine.

Required ingredients:

pumpkin – 500 gr
onion – 1 pc.
seasoning for Korean salads – 2 tsp.
vegetable oil for frying
honey - 1 tbsp. l.
apple cider vinegar – 2 tbsp. l.
salt – 1 pinch
garlic – 2 cloves.

Cooking process:

First you need to wash the pumpkin and cut off the skin. After that, grate three. It's great if it's special.
The onion needs to be cut and fried in oil. After cooking, mix the vegetables in a deep container.
You also need to add all the spices and garlic passed through a press.
This pumpkin is infused in the refrigerator for only 4 hours. After this, the salad can be eaten.

Recipe with garlic

This appetizer is no less savory. True, you will be able to try it only after 2 weeks - everything should be infused.

List of components:

pumpkin – 300 gr
garlic – 2 cloves
honey – 1 tsp.
salt – 1 tsp.
dried mint – 0.5 tsp.
wine vinegar 6% - 1 tbsp. l.

Preparation step by step:

First, the orange fruit needs to be washed, peeled, and seeds removed. After this, cut into cubes and add chopped garlic and mint.
After mixing, place into prepared jars. They also need to add salt, honey and wine vinegar.
Fill it with boiling water to the top and send it for sterilization at a temperature of 120 degrees. After 20 minutes you can take it out.
Seal, cool and store. Let me remind you, you can open it in 14 days.

Sweet pickled pumpkin for the winter

The orange vitamin beauty is perfect for desserts - pumpkin jams, for example, are incredibly tasty.

That’s why I can’t help but like the recipe with oranges.

It’s good that in this case sterilization is not necessary.

Delicious pickled pumpkin is a vegetable appetizer that can be prepared for the winter. All recipes are good: Estonian, Korean, sweet with oranges.

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