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