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Christmas pickled pumpkin

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Ingredients for 6 servings:

  • 1 kg pumpkin(s) (weighed without skin and seeds)
  • 600 ml water
  • 3 tbsp sugar
  • 7 tbsp vinegar (5%, e.g. white wine vinegar)
  • 1 stalk(s) cinnamon
  • ½ tsp cardamom

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Grandma’s way

Cut the pumpkin into cubes. Bring water with the spices to a boil, then add the pumpkin. The vegetables should just be covered in the liquid. Cook the pumpkin until it’s still crunchy. To eat soon, place the pumpkin and liquid in a bowl and refrigerate once it’s cooled. Or, while still hot, fill jars with the liquid and seal tightly.

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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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