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Pumpkin, sweet and sour pickled

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Ingredients for 1 servings:

  • 1 kg pumpkin flesh, cleaned and weighed
  • 200 ml vinegar (apple cider vinegar)
  • 200 ml water
  • 100 g honey (forest honey)
  • 1 stalk(s) cinnamon
  • 1 tsp coriander, coarsely crushed
  • ¼ tsp cayenne pepper
  • 2 carnations
  • 5 cardamom capsules
  • 1 tbsp ginger, freshly grated
  • 1 bay leaf
  • 100 g raisins
  • ½ tsp salt

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

Cut the pumpkin into approximately 1 cm cubes. Bring the vinegar, water, and honey to a boil. Stir in the remaining ingredients. Add the pumpkin. Turn off the heat and let it steep for 12 hours. Bring to a boil again and pour into hot, rinsed jars. Seal immediately. Prepared this way, the pumpkin will keep for several months.

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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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