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Sweet and sour pickled pumpkin

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Ingredients for 8 servings:

  • 1 kg pumpkin flesh (weighed without peel and seeds)
  • 400 ml vinegar (fruit vinegar)
  • 100 ml red wine
  • 500 g sugar
  • 1 lemon(s), the peel
  • Ginger
  • Cinnamon
  • Carnation(s)

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

The firm pumpkin flesh is cut into cubes. Boil the vinegar with the red wine and spices, then pour the broth over the pumpkin cubes. Cover and let it steep for 24 hours. The next day, add the sugar and simmer the pumpkin over low heat until translucent. Now, while still hot, fill the cubes into jars and seal them.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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