The autumn preserves that reign on Polish tables are primarily pickled cucumbers, sweet jams, fruit compotes and pickled mushrooms. However, these are not the only delicious “treasures” that you can close in jars for the winterto be able to enjoy their taste after the end of the season.
Don’t hesitate to experiment in the kitchen. If you try the recipe for a marinated pumpkin from Ewa Wachowicz, you will probably fall in love with this dish without memory. You will never want to eat this autumn vegetable in another version (although of course in soup or pies it is also delicious).
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Before you start preparing preserves, Choose the right vegetables. They should be small, without flaws (preferably mostly macaroni or musk varieties), but the most important thing is that they are ripe, not very soft and smooth.
Forever remember that Pumpkins are mature when they have an intense, expressive shade of orange. They should also make a deaf sound after “knocking” on the shell.
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Once you choose the right vegetable, you can start preparing preserves. First, make sure you have all the necessary ingredients and jars with nuts.
In addition to thoroughly scalded dishes, you will need:
- Pumpkin – 1.5 kg
- Water – 6 glasses
- 10 % spirit vinegar – 1 cup
- mustard (preferably French) – 1 cup
- Sugar – 9 tablespoons
- Salt – 2 tablespoons
- Bay leaves – 4 pieces
- Aviance 4 pieces for each jar
Preparation of the pumpkin in vinegar, start by setting up the jars on the counter so that you are comfortable. Later Pour water, vinegar into a small pot. Add sugar, salt, mustard, allspice and bay leaves in turn. Mix thoroughly and boil the ingredients.
Peel the pumpkins, remove the seeds and cut the vegetables into small pieces. Put them tightly into the jars and pour the marinade. Loosen the jars and take on pasteurization of preserves. Do it before a quarter of an hour. Dyna prepared in vinegar can be placed in a pantry.
