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Sweet and Sour Pickled Pumpkin
A grandmother's classic in a jar: tender pumpkin cubes steeped in a spiced vinegar-and-sugar brine. It keeps for months in the fridge and pairs beautifully with cheese, roasts and a hearty spread..
Cook time
45 min
Servings
8
Ingredients
7
Nutrition
per serving90 kcal
Calories
1 g
Protein
0.2 g
Fat
21 g
Carbs
Instructions
- 1
Peel and deseed the pumpkin and cut it into cubes of about 2 cm. Rinse the jars and lids with boiling water and let them dry.
- 2
Bring the vinegar, water, sugar and spices to a boil in a pot, stirring until the sugar has dissolved.
- 3
Add the pumpkin cubes to the brine and simmer over medium heat until just tender but not soft.
- 4
Lift the pumpkin into the prepared jars with a slotted spoon, top up with the hot brine until everything is covered, and seal at once.
- 5
Let the jars cool and rest in the fridge for at least two days before the first taste.
