Latvian National Cuisine: Pumpkin Dishes
The Latvian national cuisine offers a variety of dishes featuring pumpkin. Among them are the following:
Pickled Pumpkin
Start by peeling the pumpkin and removing the seeds and stringy flesh. Cut it into cubes measuring about 0.6 to 0.8 inches (15-20 mm) on each side. The inner flesh can be used for soups or porridge, while the firmer outer layer is ideal for canning. It’s best to use a single variety of pumpkin for consistency.
Blanch the cubed pumpkin in boiling water for 3 to 4 minutes, then pack it into sterilized jars and cover with hot brine. To prepare the brine, you’ll need the following spices for every 10 liters of liquid: 4.5 grams of cinnamon, 1.8 grams of cloves, 0.2 grams of allspice, 8 to 10 tablespoons of 9% vinegar (or more to taste), and up to 1 kilogram of sugar (or to taste). The ratio of prepared pumpkin to brine should be 6:4, meaning for every 6 kilograms of pumpkin, you’ll need 4 liters of brine. Seal the jars immediately after filling them with the hot brine. Once sealed with metal lids, turn the jars upside down.
Pumpkin Salad
Begin by peeling the pumpkin and cutting it into uniform wedges. Place the wedges in a deep dish and cover them with table vinegar (4.4% acidity) overnight. Soaking in the vinegar solution will help the pumpkin maintain its firmness.
The next day, drain the vinegar and add fresh 4.4% vinegar (to taste), a piece of unground cinnamon, 8 to 10 cloves, lemon peel, and sugar to taste. Bring this mixture to a boil. For 2 kilograms of pumpkin, you’ll need about 1.5 liters of vinegar.
In small batches, immerse the pumpkin wedges into the boiling vinegar solution, simmering gently until the pieces become translucent. It’s best to cook them in a wide pot in small portions. Once the pumpkin is ready, pack the translucent wedges into glass jars and pour the filtered solution used for boiling over them. Allow to cool, then cover the jars with parchment paper and tie them with string.
Store in a cool, dry place. This salad makes a delightful accompaniment to poultry, stewed, or roasted meats.