Pumpkin Sweet – Sour
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 1 min |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pumpkin meat
- 0.5 kg ½ sugar
- liter ⅛ vinegar
- 0.25 liter ¼ water
- 1 ½ stick cinnamon
- 6 carnation (s)
- Ginger, fresh
- water
- vinegar
Print Recipe
Pin Recipe Instructions
- Slaughter the pumpkin and carefully scrape out the inner fibers and seeds with a spoon. Peel and cut the pulp into approx. 1.5 x 1.5 cm pieces. Place in vinegar water overnight: 1/2 liter of vinegar in 4 liters of water. The pumpkin must be well covered, if necessary increase the amount of water and vinegar.
- Drain the next day.
- Mix the pumpkin with the sugar, vinegar and water (to taste!). Put 1 1/2 sticks of cinnamon, 6 cloves and a few pieces of ginger in a linen bag (tea egg - it`s written that way, I swear). Slowly cook the pumpkin pieces in it until translucent. and then pour the juice into the prepared preserving jars.
- Sterilize in a boiling pot or oven (then put in the water dish) for 30 minutes at 75 ° C.
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