Pickled Pumpkin

Summary

Ingredients

• 1 ½ kg pumpkin (se) (butternut) or similar
• 450 ml vinegar
• 550 ml water
• 300 ml apple juice
• 10 juniper berries
• 1 teaspoon mustard seeds
• 1 stick cinnamon
• 5 clove (s)
• 4 grains allspice
• 1 teaspoon salt
• 4 sage leaves
• 6 peppercorns
• 1 bay leaf
• 60 g suar, brown
• 2 tablespoon honey
• Rock sugar

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Instructions

1. Lightly crush the juniper berries, cloves, allspice seeds, mustard seeds and peppercorns in a mortar. Put the crushed spices with the cinnamon stick, salt, sage leaves, sugar and honey in a large saucepan. Add vinegar, water and apple juice and heat. Add the cut pumpkin and simmer for 30-45 minutes. Wash the canning gales with hot water and add a few chunks of rock candy. Pour the mixture hot into mason jars and turn upside down on the work surface. The pumpkin can be kept for several months.