Pumpkin in Cider
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg pumpkin (se) (peeled and pitted, weighed)
- 0.5 liter ½ vinegar (wine vinegar)
- 0.5 liter ½ cider, (apple wine)
- 450 g suar, brown
- 1 teaspoon salt
- 2 sticks cinnamon
- 1 tablespoon pepper, whole
- 1 tablespoon mustard seeds
- 1 tablespoon allspice, whole
- 6 cl calvados
Print Recipe
Pin Recipe Instructions
- Cut the cleaned pumpkin flesh into cubes approx. 1.5 cm by 1.5 cm. Bring the vinegar, cider, salt and sugar to the boil. Add pumpkin cubes and cook for 5 minutes. Remove the pumpkin cubes with a slotted spoon and fill them into six large, clean screw-top jars that have been rinsed with hot water. Put a third of the cinnamon stick in each glass.
- Bring the stock with the remaining spices to the boil and pour into the glasses while hot. Leave a little space to the edge. Now fill up to the brim with calvados.
- Close the jars immediately and let them cool upside down. This creates a vacuum and the pumpkin can be kept longer (at least 2 years).
- Before the first consumption, the pumpkin should steep for at least a week.
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