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Print Recipe
Quince with Pumpkin in Marinade Recipe
Autumn recipe from autumn gifts of nature. For more than a quarter of a century, I have been familiar with winter harvesting from quince, pumpkin and bell pepper. Very interesting to taste, spicy and flavorful. Now I decided to make a snack based on it without conservation, slightly changing the composition and cooking technology. It turned out quickly and tasty, with a slight sourness and sharpness. Try it for a change!
Cook Time 60 minutes
Servings
Ingredients
Base:
Marinade:
Cook Time 60 minutes
Servings
Ingredients
Base:
Marinade:
Instructions
  1. The number of products for this snack can be taken in any ratio, based on preferences. You may prefer quince or onion/pumpkin, but the amount of marinade is based on the total weight of these products that have already been peeled.
    The number of products for this snack can be taken in any ratio, based on preferences. You may prefer quince or onion/pumpkin, but the amount of marinade is based on the total weight of these products that have already been peeled.
  2. Clean quince and pepper only from seeds. Peel the pumpkin and onion. Onions are better to take small heads and cut into quarters. Cut the bell pepper into large strips. Cut the peeled pumpkin and quince halves in half and into 1 cm thick plates. Peel the garlic and divide it into cloves. Squeeze 2 tablespoons of lemon juice.
    Clean quince and pepper only from seeds. Peel the pumpkin and onion. Onions are better to take small heads and cut into quarters. Cut the bell pepper into large strips. Cut the peeled pumpkin and quince halves in half and into 1 cm thick plates. Peel the garlic and divide it into cloves. Squeeze 2 tablespoons of lemon juice.
  3. Bring the water in a saucepan to a boil, put the pumpkin in it, cook for 3 minutes, then put it in a colander or sieve. Do the same with quince.
    Bring the water in a saucepan to a boil, put the pumpkin in it, cook for 3 minutes, then put it in a colander or sieve. Do the same with quince.
  4. In the same water, run the onion, garlic and pepper, from the moment of boiling, cook for no more than 2 minutes, throw in a colander.
    In the same water, run the onion, garlic and pepper, from the moment of boiling, cook for no more than 2 minutes, throw in a colander.
  5. Combine the vegetables in a bowl, cool and add the coarsely chopped herbs, mix gently.
    Combine the vegetables in a bowl, cool and add the coarsely chopped herbs, mix gently.
  6. Combine the marinade ingredients in a saucepan + hot pepper to taste, after boiling, cook on low heat for 10 minutes, cool.
    Combine the marinade ingredients in a saucepan + hot pepper to taste, after boiling, cook on low heat for 10 minutes, cool.
  7. Put the vegetables with quince in a convenient dish with a lid, pour the marinade on top of a small bend, a plate or a lid of a smaller diameter, as long as everything is covered with marinade. Put the well - cooled vegetables in the refrigerator for 10- 12 hours.
    Put the vegetables with quince in a convenient dish with a lid, pour the marinade on top of a small bend, a plate or a lid of a smaller diameter, as long as everything is covered with marinade. Put the well - cooled vegetables in the refrigerator for 10- 12 hours.
  8. It is important not to overcook the vegetables, they should keep their shape, do not fall apart, onions with pepper and garlic even crunch a little. When serving, you can add fresh herbs and drizzle with oil if you think it's not enough.
    It is important not to overcook the vegetables, they should keep their shape, do not fall apart, onions with pepper and garlic even crunch a little.
When serving, you can add fresh herbs and drizzle with oil if you think it's not enough.
  9. It seems to me that vegetables become even tastier after infusing in two days. But this is for everyone to choose according to their taste.
    It seems to me that vegetables become even tastier after infusing in two days.
But this is for everyone to choose according to their taste.

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