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Sweet and sour butternut

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Ingredients for 1 servings:

  • 2 kg butternut squash, peeled, pitted
  • 100 ml vinegar essence
  • ½ kg sugar
  • 1 ¾ liters of water
  • 3 cloves
  • 1 tsp, leveled salt
  • 1 pinch(s) cinnamon powder
  • 1 cinnamon stick(s)
  • 4 slice(s) ginger, quartered

Instructions

Working time approx. 30 minutes; Rest period approx. 21 days; Cooking/baking time approx. 20 minutes; Total time approx. 21 days 50 minutes

Bring the water, vinegar essence, sugar, and spices to a boil. Dice the peeled and seeded pumpkin and add it to the boiling water. Simmer over low heat for about 20 minutes; the pumpkin should still be firm to the bite. Then remove the cinnamon stick and cloves. Pour the pumpkin and liquid into boiled jars and seal tightly. Cover and let cool. Let stand in a cool, dark place (not in the refrigerator) for 3 weeks before eating.

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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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