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Sweet and sour pickled pumpkin

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Ingredients for 1 servings:

  • 250 g butternut squash, peeled and pitted
  • 100 ml white wine vinegar
  • 70 g brown cane sugar
  • 70 g honey
  • 50 g onion(s), cut into thin strips
  • 1 tsp mustard seeds, yellow
  • ½ tsp allspice berries
  • 2 small bay leaves
  • some chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the pumpkin into 1 cm thick slices and then into cubes. Bring to a boil with the other ingredients and simmer for about 15 minutes. The pumpkin should still be al dente. Transfer the mixture to hot, rinsed jars, cover with the liquid, and seal with lids. Let stand for at least a week to infuse.

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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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