Pumpkin and sweet pepper salad in a fragrant marinade flavored with cinnamon, coriander and garlic is a crunchy vegetable platter, which is best prepared in September - October. Pumpkin is a close relative of the squash and zucchini, therefore, with this recipe you can make harvesting from these vegetables too.
- Cooking time: 50 minutes
Ingredients for pumpkin and sweet pepper salad in a fragrant marinade for the winter
- 450 g of pumpkin;
- 300 g sweet red pepper;
- 3 pods of bitter green pepper;
- garlic head;
- 2 bay leaves;
- 4 sprigs of cilantro or parsley;
- 6 carnations;
- cinnamon stick;
- a teaspoon of coriander seeds;
- 45 ml of vinegar 9%.
- 35 g of granulated sugar;
- 30 g of salt without additives;
- 1 liter of water.
The ingredients are indicated for a can with a capacity of 1 l.
Method of cooking salad with pumpkin and sweet pepper in a fragrant marinade for the winter
First we cut the pumpkin in half, then with a tablespoon we scrape the seed chamber. For this purpose I have a specially adapted spoon with a sharpened edge - a very necessary device for Halloween, with its help it is convenient to make lamps for the holiday.
When the pumpkin is cleaned, take a sharp knife and carefully cut off a thin layer of peel.
Cut the flesh into cubes with an edge of 1, 5 centimeters. Prepare two pots - pour boiling water into one and cold water into the other. Put the pieces of vegetables in boiling water for 1-2 minutes, skimmer shift in the cold. Do not throw all the vegetables into the pan at once, blanch in small portions.
Vegetables cooled down recline on a sieve.
We clean the sweet red pepper from the seeds, rinse it under the tap, cut it into eight pieces along. We pierce the pods of bitter green pepper with a fork in several places. We blanch the peppers in the same saucepan for about 1 minute, cool them and fold them on a sieve.
Tara for preparations of my in warm water with the addition of baking soda, rinsed with boiling water, sterilized over steam for 3-4 minutes. On the bottom of the cans we place bay leaves, cilantro sprigs and garlic cloves, peeled and cut in half.
Add spices - a teaspoon of coriander seeds, cloves. You can also add spices to your taste.
Fill a jar with vegetables — put slices of pumpkin in layers, sliced peppers and bitter pepper pods. From above we put a sprig of cilantro and a small stick of cinnamon, approximately 5 centimeters long. Then pour vinegar 9%.
Preparing brine for pouring - pour boiling water into salt without additives and granulated sugar, boil for a few minutes, filter through a clean cloth.
Fill the jar with vegetables with hot pickle so that it overlaps the contents by 1 centimeter.
Put a cotton napkin in a saucepan, pour water heated to 50 degrees. Carefully set the jar so that the water reaches the shoulders, gradually bring to a temperature of 85 degrees, reduce the heat. Pasteurize 12 minutes.
In order for the vegetables to retain their crispness, they need to be quickly cooled - remove the dishes from the stove, put them in the sink. Gradually add cold water until complete cooling of canned food.
Cooled blanks are removed in a cold room. They can be stored for 6 months at a temperature of +2 to + 8 degrees.