Тыкву можно заготовить на зиму в соленом, маринованном и сушеном виде. Солят ее в концентрированном растворе (на 10 кг тыквы берут 2,5-3 кг соли). Половину соли растворяют в горячей воде.
Тыкву ополаскивают, очищают от кожуры и семян вместе с прилегающей мякотью, режут на куски или дольки, плотно укладывают в подготовленную тару и заливают холодным рассолом (он должен полностью покрывать тыкву). Оставшуюся соль насыпают сверху.
Пряности при этом не добавляют. В таком полуфабрикате содержится 13-16% соли, он хорошо хранится в домашних условиях.
Зимой соленую тыкву используют для приготовления маринадов. Перед этим ее в отдельной посуде заливают чистой холодной водой и выдерживают 24-36 часов, сменяя ее 5-6 раз.
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