John Myers
Contents
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Ingredients
- 1 Hakkaido pumpkin
- 350 ml Wine vinegar
- 250 ml Water
- 1 Cinnamon stick
- 6 Cloves
- 2 tbsp Freshly squeezed lemon juice
- 1 tbsp Lemon zest
- 300 g Sugar
- 2 tbsp Chopped ginger
- 1 tbsp Yellow mustard seeds
- 1 tbsp Honey
- 1 pinch Chili threads
- 1 pinch Chilli from the mill
- 0,5 Vanilla pod
- 1 tsp Ginger bread spice
Instructions
- Cut the pumpkin, cut into eighths, scrape off the seeds and threads and peel. Cut the pulp into small cubes. Bring the water with half of the vinegar, sugar and spices to the boil in a suitable saucepan and let simmer on a low flame for about 10 minutes.
- Add the pulp cubes and simmer while stirring. When the pieces are translucent, the pumpkin is cooked firm to the bite. Season the cooking stock to taste and, if necessary. seasoning.
- Rinse the jars with hot water, fill the pumpkin with the stock and close immediately. Let it stand for a few days then you can try it. "Delicious"
Nutrition
Serving: 100gCalories: 158kcalCarbohydrates: 33.9gProtein: 1.3gFat: 1.1g
