Pumpkin Pickles with Chilli

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	12 hrs 30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Cut the pumpkin into small cubes. Bring red wine vinegar to the boil with red wine and pour over the pumpkin cubes, cover and let stand overnight.
Core the chilli peppers and cut into narrow strips. Peel the garlic and cut into thin slices.
Drain and drain the pumpkin cubes. Bring the remaining vinegar stock with sugar, chilli strips, garlic slices, salt and pepper to the boil again. Add the pumpkin cubes and cook in them until translucent.
Drain the brew again. Put the pumpkin cubes in glasses. Bring the brew to the boil again and pour over the pumpkin. Close the jars immediately and turn them upside down. When they have cooled, keep them in the dark.
Goes well with meat, poultry and fondues
Shelf life: approx. 6 months

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.