Pumpkin salad with vegetables, original and delicious
Autumn is pumpkin season. And if you think the only thing pumpkin is good for is pumpkin porridge, you're very much mistaken. You can make an excellent winter preserve from this amazing orange fruit. Pumpkin is a storehouse of vitamins and nutrients. It's a shame it's so undervalued in Slavic cuisine.
This pumpkin and vegetable salad is incredibly delicious. Sweet peppers, tomatoes, onions, and other ingredients perfectly complement and highlight the pumpkin flavor. This appetizer can be enjoyed as a standalone dish or served with meat, fish, or side dishes.
Be sure to stock up on a few jars of this amazing salad and see how delightful it is to devour this pumpkin preserve. Your whole family will be delighted. And the step-by-step recipe with photos will help you prepare this vegetable salad.
Ingredients:
- pumpkin - 700 g;
- sweet peppers - 3-5 pcs.;
- onion - 1 pc.;
- tomatoes - 4-6 pcs.;
- garlic - 3-5 cloves;
- sugar - 3-4 tbsp;
- salt - 2-3 tsp;
- spices - to taste;
- vegetable oil - 70 ml;
- apple cider vinegar - 3 tbsp.
How to make pumpkin salad with vegetables
We peel the main ingredient of the appetizer – the pumpkin. We cut its flesh into cubes.
Peel the onion and cut into quarters.
We clean the bell peppers, rinse them in water, and then cut them into random slices.
Wash and chop the tomatoes, removing the green stems. You can use tomato paste (1-2 tablespoons) or juice (200 ml) instead of tomatoes.
Place the chopped vegetables in a saucepan or cauldron with thick sides and a bottom. Add sugar and table salt. Peel the garlic and crush it with a garlic press. Add it to the remaining vegetables. Add a portion of vinegar and oil to the salad.
Forget about the salad for 60 minutes and let it sit on the counter to release its juices. Then simmer the vegetables for 30-40 minutes. A few minutes before the salad is ready, add any desired spices.
Pour the hot appetizer into sterile jars and seal.
Bon appetit.
