in Dessert Recipes

Sweet and sour pumpkin

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Ingredients for 5 servings:

  • 1 ½ kg pumpkin flesh, cut into not too small cubes
  • 750 ml water
  • 250 ml vinegar, wine-spiced
  • 750 g sugar (fine refined sugar)
  • 1 handful of mustard seeds (around 10 g)
  • ½ handful of dried ginger pieces (around 4 g)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with mustard seeds

Prepare 5 preserving jars (0.5 l each). Place the ingredients for the broth in a large saucepan, bring to a boil, and stir until the sugar has dissolved. Add the pumpkin cubes and cook until translucent. Ladle the broth into the jars in portions. Seal the jars with a ring and lid and cook (sterilize) in the preserving pan for 25-30 minutes at 75°C. Once cooled, remove the jars, dry them, and let them steep for at least 2 months. You can use completely “normal” edible pumpkin (e.g., yellow hundredweight).

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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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