in Recipes

Sweet and sour pumpkin

updated

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Ingredients for 1 servings:

  • 4 kg pumpkin flesh, cut into cubes of approx. 1 – 2 cm
  • 1 ½ liters of water
  • 1 ½ liters of table vinegar
  • 2 kg sugar
  • 2 stalk(s) cinnamon
  • 2 tsp ginger
  • 20 carnations

Instructions

Working time approx. 2 hours; Rest time approx. 12 hours; Total time approx. 14 hours

delicious for snacking and as a side dish

Combine everything in a large pot and cook the pumpkin until al dente. Transfer the pumpkin cubes and marinade to screw-top jars and seal tightly. Let stand upside down for 5 minutes. It works even better, though: Let the raw pumpkin cubes soak in water and vinegar overnight, then cook with the remaining ingredients. Tip 2: Don’t cook for quite as long, then “preserve” in the oven at 175°C for half an hour. And most importantly: clean jars!

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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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