Pumpkin Pickles with Chilli

Summary

Ingredients

• 2 kg pumpkin meat
• 0.5 liter ½ vinegar, (red wine vinegar)
• 0.5 liter ½ red wine
• 4 chilli pepper (s)
• 4 garlic clove (s)
• 750 g suar
• 2 tablespoon sea salt
• 1 teaspoon black pepper, whole

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Instructions

1. 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.
2. Core the chilli peppers and cut into narrow strips. Peel the garlic and cut into thin slices.
3. 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.
4. 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.
5. Goes well with meat, poultry and fondues
6. Shelf life: approx. 6 months