Pickled pumpkin


Total time: 40m
Preparation Time: 40m

Servings
For 2 glass


Nutritional Information

Contains 145 Kcal, 3g Protein, 20g Carbohydrates, 1g Fat


Ingredients

  • 700 g squash (yields approx. 600 g)
  • 2 garlic clove
  • 4 dl white wine vinegar
  • 1 tsp black pepper
  • 2 onions
  • 1 dl water
  • 1 red chilli
  • salted water, boiling
  • 2 tsp salt

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Instructions

  • Peel the squash, remove the seeds, cut into approx. 1 cm cubes. Slice the onions and garlic. Place everything in a pan of salted water and bring to the boil, cook for approx. 4 mins., drain well, fill the sterilized jars to just below the rim. Halve the chilli lengthwise, remove the seeds, bring to the boil with the peppercorns, vinegar, water and salt, pour the boiling hot liquid over the squash to just below the rim. Seal the jars immediately, allow to cool on a towel.
  • That fits:

    Raclette.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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