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Pumpkin "Ambar"
Portion pumpkin "Ambar".
Semi-bush, mid-season variety (120-125 days from the emergence of full shoots to the beginning of fruiting), with small flat-round - the so-called "portioned" fruits, weighing 2-4 kg and a diameter of 19x15 cm.
The bark is dark green with light specks. The pulp is intensely orange and dense, 5 cm thick - with a high content of dry matter, beta-carotene and ascorbic acid, possessing high taste qualities.
The plants are powerful, climbing (there is branching). The variety is resistant to the main diseases of pumpkin crops.
Value of the variety: due to the small size, the fruits are very convenient to use. It is distinguished by its unpretentiousness, guaranteed harvest and long shelf life of fruits (until March).
Agrotechnology.
The optimum soil temperature for seed germination is +25+30°С.
Planting in open ground: May - June.
Planting pattern: 100x140 cm.
Harvest: August - September.
Semi-bush, mid-season variety (120-125 days from the emergence of full shoots to the beginning of fruiting), with small flat-round - the so-called "portioned" fruits, weighing 2-4 kg and a diameter of 19x15 cm.
The bark is dark green with light specks. The pulp is intensely orange and dense, 5 cm thick - with a high content of dry matter, beta-carotene and ascorbic acid, possessing high taste qualities.
The plants are powerful, climbing (there is branching). The variety is resistant to the main diseases of pumpkin crops.
Value of the variety: due to the small size, the fruits are very convenient to use. It is distinguished by its unpretentiousness, guaranteed harvest and long shelf life of fruits (until March).
Agrotechnology.
The optimum soil temperature for seed germination is +25+30°С.
Planting in open ground: May - June.
Planting pattern: 100x140 cm.
Harvest: August - September.
* Pickled pumpkin.
Ingredients: 650 g pumpkin, 150 g sugar, 200 g water, 2 tbsp. vinegar 9% (or 0.5 tsp citric acid), 3-4 cloves, 0.25 tsp cinnamon.
1. Peel the pumpkin, cut into cubes.
2. Dip in boiling water for 3-4 minutes, then in cold water for 2-3 minutes.
3. Place the pumpkin in a liter jar, add cinnamon and cloves.
4. Cook the marinade (200 g water with 150 g sugar, boil for 10 minutes).
5. Remove from heat, add vinegar or citric acid, stir and pour over the pumpkin, roll up.
6. Turn over onto the lid and cool under a blanket.
Store in a cool place.
