Pickled Sweet and Sour Pumpkin

Summary

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

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Instructions

1. Peel and core the pumpkin and scrape away the fibrous inside. You can leave the bowl on if you like.
2. 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.
3. 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.
4. Goes well in the evening with vespers or warm with game or braised beef or the like.
5. You can also vary the spices, e.g. cinnamon and coriander also go very well.