Pumpkin in oil is excellent enjoyed as a tasty appetizer even together with other vegetables, as a side dish, in sandwiches, on pizza.
Seasonality of #butternut pumpkin: it can be stored for two to three months after harvesting, away from direct sunlight and in a dry environment.
RECIPES with pumpkin
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 2 jars of 8.5 oz
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Pumpkin in Oil
- 70 % White Wine Vinegar
- 30 % Water (or white wine)
- 1 Butternut squash (with firm flesh)
- q.b. Vegetable oil
- q.b. Coarse salt
- Garlic (peeled, core removed and sliced)
- Bay leaves (dried)
- Oregano and chili pepper
- Whole black peppercorns
- Cloves
Tools
- 2 Jars 8.5 oz with hermetic lids
- Knife with a smooth, sharp blade
- Mandolin or vegetable slicer
- Pan
- Tea towel or kitchen paper towels
Pumpkin in Oil
° Boil the jars for 20 minutes (at sea level or 30 minutes in the mountains).
OR
° Wash them alone in the dishwasher with the most energetic program (intensive for very dirty pots or sanitizing for baby bottles or cutting boards)
It is advisable to use new capsules (lids).
Wash the pumpkin.
With the help of a very sharp knife, remove the skin. Then cut it into thin slices with the mandolin (vegetable slicer).
In a large stainless steel pot, place the vinegar (70%) with the water (30%) and the coarse salt. When the liquid reaches boiling point, add the pumpkin and chosen herbs. Boil everything for about 3 – 5 minutes after the boil resumes (or until the pumpkin becomes slightly soft).
Drain it and let it dry spread out on a clean tea towel, dab with another tea towel. Let it dry completely (it will take about half an hour).
First, pour an inch of oil at the bottom of the jars (to prevent air bubbles from forming). Then fill the jars with the dry pumpkin slices and cover each layer with oil. Continue in this way: pumpkin and oil.
Fill the jars up to about an inch from the edge. Add enough vegetable oil to cover all the pumpkin slices well, using a spoon to press the pumpkin towards the bottom to release all the air. Seal the jars well. Place the jars in the refrigerator and leave them sealed for 2 – 3 days, so the pumpkin absorbs flavor.
STORAGE of Pumpkin in Oil
Consume the pumpkin in oil within 15 days and always keep it in the refrigerator. Once the jar is opened and part of the pumpkin removed, always cover well with oil before closing the jar again.
WARNING If in the jar with pumpkin in oil: bubbles are noticed or the pumpkin becomes mushy, it is better to throw everything away.
For any doubts, I recommend reading:
“How to Prepare Botulinum-Proof Preserves“
“Guidelines for the correct preparation of food preserves at home“
NOTE: homemade preparation of this recipe (without pasteurization) greatly reduces its shelf life.
HOW TO HANDLE JARS for oil preservation
It’s crucial that there is no water or air in the jars.
It is necessary to dry the vegetables to be preserved in oil very well and eliminate various air bubbles: it is necessary to tap the bottom of the jar on the work surface and pass a toothpick between the bottom and the contents to eliminate any air bubbles.
