Pumpkin pickles with chili

Ingredients for 1 servings:

• 2 kg pumpkin flesh
• ½ liter vinegar (red wine vinegar)
• ½ liter red wine
• 4 chili peppers
• 4 garlic cloves
• 750 g sugar
• 2 tbsp sea salt
• 1 tsp black pepper, whole

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

culinary gift, appetizer

Cut the pumpkin into small cubes. Bring the red wine vinegar and red wine to a boil and pour over the pumpkin cubes. Cover and let stand overnight. Deseed the chili peppers and slice into thin strips. Peel the garlic and slice thinly. Drain the pumpkin cubes and let them drain. Bring the remaining vinegar and sugar, chili strips, garlic slices, salt, and pepper back to a boil. Add the pumpkin cubes and cook until translucent. Drain the stock again. Place the pumpkin cubes in jars. Bring the stock back to a boil and pour over the pumpkin. Seal the jars immediately and turn them upside down. Once cooled, store in a dark place. Goes well with meat, poultry, and fondues. Shelf life: approx. 6 months.