Raw pumpkin in oil recipe sliced thin, pickled for 24 hours, then placed in jars in oil with garlic cloves, mint, and chili pepper. Great paired with other appetizers, ideal as a side dish. A simple but very useful recipe for preserving pumpkin longer.
Pumpkin in autumn is the star of many dishes, without a doubt the pumpkin risotto is among the best, but there are many recipes to try with this autumn fruit, both sweet and savory. This year I was given a whole pumpkin and using it all in a short time isn’t easy. So my sister-in-law came to help with her advice, and today’s pumpkin in oil is her recipe from years ago; she gave me all the steps I followed scrupulously, and the result was extraordinary.
In this recipe, nothing is grilled or cooked; pumpkin in oil is prepared raw, and just after a few hours of being in oil with the aromas, you can taste its goodness.
If you too are overrun by yellow pumpkins, join me in the kitchen today as we jar them!
Let me know and see you next time!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Day
- Preparation time: 15 Minutes
- Portions: Jars
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn
- Energy 756.28 (Kcal)
- Carbohydrates 7.83 (g) of which sugars 3.22 (g)
- Proteins 1.10 (g)
- Fat 80.11 (g) of which saturated 9.70 (g)of which unsaturated 67.49 (g)
- Fibers 0.56 (g)
- Sodium 549.74 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 18 oz pumpkin
- 2 1/8 cups white wine vinegar
- 7 oz olive oil
- 7 oz sunflower oil
- 3 cloves garlic
- 2 chili peppers
- to taste mint (or fresh oregano)
- to taste salt
Tools
- Jar glass
- Grater 4-sided
RECIPE
Wash and peel a pumpkin, remove any fibers, and with a 4-sided grater slice it into thin slices (you can also use a mandolin).
Immerse the sliced pumpkin to marinate for 24 hours in the white wine vinegar; I recommend a fairly wide container.After the time, drain it from the vinegar, put it in a colander with a weight on top to remove excess vinegar, leave it as long as possible, even a couple of hours, and until no vinegar comes out.
In the meantime, in a suitable container, put the chopped garlic cloves, mint leaves (or oregano), and chili pepper. Pour the sunflower oil.
Add the olive oil, salt, and mix everything quickly, then arrange the pumpkin slices ensuring they remain submerged in oil.
Let them marinate for a few hours, enjoy their full flavor!
The practicality of this recipe will surprise you, just a few steps are needed to get a jar of goodness. The pumpkin in oil prepared raw is truly an excellent idea to use pumpkins, you can also make them in abundance to preserve them longer.
For correct preparation of homemade preserves, always check the guidelines of the Ministry of Health.
Storage and Tips
Storage: pumpkin in oil keeps in the fridge for a week, the only attention needed is to ensure the pumpkin slices always remain submerged in oil.
You can also prepare it in jars for the winter, in this regard we refer to the guidelines of the Ministry of Health for proper storage.
Tips: you can also julienne it with the appropriate grater.
Try it on some toasted bread, it goes really well!
