One day I wondered why I pickle only cucumbers and tomatoes out of habit. There are so many interesting products around! This recipe for pickled pumpkin appeared a long time ago and by accident, but, to be honest, I am still proud of it.
Ingredients
- Pumpkin - 300 g
- Garlic - 1 clove
- Cinnamon - 0.5 sticks
- Salt - 0.5 tsp.
- Sugar - 3 art.l.
- Allspice (with peas) – 4 pieces
- Dill (dried) – 1 tsp.
- Mustard Seeds - 1 tsp.
- Vinegar - 1.5 tsp.
- Water - 300 ml
Step-by-step cooking recipe
Cut the pumpkin into a medium cube, put it in a saucepan and pour 250 ml of water.
Add 2 tablespoons of sugar, salt, cinnamon, garlic and allspice.
Gently mix everything and boil for 7 minutes after boiling over low heat.
Mix the remaining sugar and water, mustard seeds and dried dill. Add the vinegar and stir the marinade until the sugar dissolves.
Put the pumpkin in a container, pour the marinade and leave under the lid for an hour.
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