John Myers
Spicy Pickled Pumpkin Cubes
The perfect spicy pickled pumpkin cubes recipe with a picture and simple step-by-step instructions.
- 1,5 kg Hokkaido pumpkin
- 500 g Butternut squash
- 3 piece Cut onion
- 4 tbsp Salt
- 1 liter Water
- 1 liter White wine vinegar – 5.4% acidity
- 250 g Sugar
- Ground turmeric spice
- Mustard seeds
- Dill
- Cut the pumpkins into cubes and place in a bowl with the onion. Mix with salt and let rest for a few hours. Prepare the brew from water, wine vinegar, sugar and turmeric spice (sugar and turmeric according to taste). Put the pumpkin cubes in a glass, add the mustard seeds and dill and pour the hot stock over them. Close the jars immediately. Let the pumpkin cubes steep in the glass for about 3 weeks, after which they are ready to eat.
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