Pickled pumpkin as a hearty starter with allspice and cloves

Portions: 8 persons | Preparation: 70 minutes

This savory one can be served with warm dishes or added to salads. You can keep the pumpkin in the jar in the fall and enjoy it in the winter.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )
Pickled pumpkin as a hearty starter with allspice and cloves
Pickled pumpkin as a hearty starter with allspice and cloves

Portions: 8 persons | Preparation: 70 minutes

This savory one can be served with warm dishes or added to salads. You can keep the pumpkin in the jar in the fall and enjoy it in the winter.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )

season: Autumn, Winter | region: Eastern Europe | preparation: Cook | menu: Appetizers | cuisine: Russian recipes

Ingredients

  • 4.5 kg pumpkin
  • 24 allspice pepper
  • 24 cloves
  • 1.5 l water
  • ½ tsp salt
  • 200 g sugar
  • 700 ml apple cider vinegar

Instructions

  1. Peel the pumpkin, remove the seeds and cut the flesh into small pieces.
  2. Put the pumpkin in a saucepan, add the allspice and cloves.
  3. Mix the warm water with salt, sugar and vinegar.
  4. Pour the stock into the saucepan fill, stirring well.
  5. Bring to a boil and simmer over low heat for 5-7 minutes.
  6. Fill an ovenproof skillet with hot water.
  7. Using a slotted spoon, place the squash in clean mason jars.
  8. Rubber ring and lids on place on the rim of the glass.
  9. Close the jars with hangers and place in the prepared casserole to preserve. The glasses must not touch.
  10. Put the casserole in the oven at 200 degrees for 40 minutes and boil down the pumpkin.

Utensils

  • knife
  • pot
  • sauté pan
  • skimmer
  • jars