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Pumpkin "Gold Nugget"
Pumpkin "Gold Nugget".
High-yielding bush-type variety of portioned pumpkins with fruits weighing 0.6-0.9 kg. Fruits are round and slightly flattened.
Vegetation period is 90-100 days after sowing. The flesh is orange with a nutty aftertaste, making it very suitable for fillings, purees, pastries and soups.
Fruits hold well during the winter.
High-yielding bush-type variety of portioned pumpkins with fruits weighing 0.6-0.9 kg. Fruits are round and slightly flattened.
Vegetation period is 90-100 days after sowing. The flesh is orange with a nutty aftertaste, making it very suitable for fillings, purees, pastries and soups.
Fruits hold well during the winter.
* Finnish fermented pumpkin.
Ingredients: 3.5 kg of peeled pumpkin, 700 g of sweet pepper, 1 kg of red tomatoes, 0.5 kg of onions, several heads of garlic, 1 kg of sour apples, 1 kg of pears, 2 tbsp. l. table mustard, 1 tsp. allspice, 6 bay leaves, several small pieces of horseradish, 140 g salt, 0.5 l sour milk or whey.
Peel the pumpkin and cut it into cubes. Cut the peppers, remove the seeds and cut into strips 2 cm wide. Just wash the apples and pears.
1. Chop vegetables and fruits, fold in layers, sprinkle with salt and seasonings, and compact firmly.
2. Boil a decoction of pepper seeds and pumpkin peel for about an hour over low heat.
3. Strain and mix with sour milk or whey, pour over the vegetable mixture.
4. Leave for 8-10 days to fermentation at room temperature.
5. Transfer to the refrigerator. Before storing, you can put it in jars and roll it up.
