Pickled Sweet and Sour Pumpkin
Prep Time45 minutes mins
Cook Time20 minutes mins
Rest Time4 hours hrs
Total Time5 hours hrs 5 minutes mins
Servings: 6 people
- 1 medium sized Pumpkin - about 4 - 4.5 kg
- 2 l Water
- 1 kg Sugar
- 100 ml Vinegar essence
- 10 Cloves
- 1 pole Cinnamon
- 1 tsp Salt
- 30 g Fresh ginger, peeled
In a large saucepan, bring the water, sugar, vinegar essence, cloves, cinnamon, salt and the finely chopped ginger to a boil. Stir well, the sugar must have completely dissolved and a creamy liquid must have formed.
When it boils, add the pumpkin pieces. As this cools the brew down, bring everything together with the pumpkin to the boil again briefly and then switch off the stove immediately. Take the pot off the plate for a moment so that it really does not continue to boil. Then put it back on the switched off hotplate and let the pumpkin soak on the remaining heat. Always stir carefully.
Under no circumstances should it be "soft-boiled" because then it will break down into its individual fibers. The pulling process is successfully completed when the pumpkin pieces no longer look whitish, but rather glassy. This can take about 20 minutes. It's best to just take a sample. The pumpkin must still have a slight "bite", then it is correct.
Serving: 100g | Calories: 135kcal | Carbohydrates: 33.2g