Pickled pumpkin

Total time: 40m
Preparation Time: 40m

For 2 glass

Nutritional Information

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


  • 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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  • 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.
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