Pickled Sweet and Sour Pumpkin
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 d 21 hrs 13 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 ½ kg Hokkaido pumpkin (se), peeled and pitted
- 200 ml pineapple juice
- 2 liters water
- 400 ml herb vinegar
- 1 teaspoon, leveled salt
- 30 g iner, sliced
- 5 carnation (s)
- 1 pinch (s) nutmeg, grated
- 1 pinch (s) Marsala
- 1 teaspoon curry powder
- 0.5 teaspoon ½ chili powder
- 1 tablespoon black peppercorns, some coarsely crushed
- 1 pinch cardamom powder
- 1 bay leaf
Print Recipe
Pin Recipe Instructions
- Peel and core the pumpkin and scrape away the fibrous inside. You can leave the bowl on if you like.
- Cut the pumpkin into approx. 2 cm thick cubes and place in a sufficiently large saucepan. Pour the liquids over them, add sugar, spices, etc., stir and heat on the middle flame. Simmer for approx. 20 minutes, leave to steep. The pumpkin shouldn`t get mushy, it`s still cooking a little.
- Fill into jars, seal airtight and store in a dark and cool place for at least a few weeks / months. When it is really well drawn, it only unfolds its full aroma.
- Goes well in the evening with vespers or warm with game or braised beef or the like.
- You can also vary the spices, e.g. cinnamon and coriander also go very well.
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