Sweet-sour pickled pumpkin
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
7
- 50 g fresh ginger
- 200 g Pearl onions
- 1 (approx. 1.25 kg) Hokkaido Pumpkin
- 1.25 kg Garden pumpkin
- 250 ml dry white wine
- 500 ml White wine vinegar
- 1 Bay leaf
- 12 colourful peppercorns
- 10 Cloves
- 1 pinch Salt
- 1 Branch rosemary
- 1 TABLESPOON Mustard seeds
- 600 g Sugar
Directions
- 1
Peel the ginger and cut into thin slices. Peel pearl onions. Peel pumpkin, remove seeds. Cut the pumpkin into cubes or slices.
- 2
Boil up wine, 250 ml water, vinegar, laurel, pepper, salt, rosemary, mustard seeds, ginger, pearl onions and sugar until the sugar is dissolved. Add Hokkaido to the stock and cook for about 15 minutes. Add garden pumpkin after about 5 minutes. As soon as the pumpkin is soft, pour into carefully prepared glasses and close them tightly
- 3
With 8 people:
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