Pickled Pumpkin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 1 min |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
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