Various types of pumpkin are deliciously pickled

Ingredients:

• for pumpkin sweet and sour:
• 1 large pumpkin, approx. 3 kg
• 100 ml of vinegar
• 2.5 liters of water
• 1 kg of sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 4 cloves
• Mason jars
• for pumpkin in chili garlic sauce:
• 1.5 kg of pumpkin meat
• 500 ml of water
• 375 ml of vinegar
• 2 chili peppers
• 10 cloves of garlic
• 1 teaspoon peppercorns
• 500 g of sugar
• Mason jars

Put in the sweet and sour pumpkin varieties

Before you get the pumpkin you should choose one or more types of pumpkin. So you can go to Insertion For example, use the tasty Hokkaido squash or butternut squash. If you like, you can also mix the two types and put them together.

1. When you have got yourself one or more types of pumpkin, you can start to prepare the brew for pickling. To do this, bring this up first water in a large saucepan for cooking.
2. Then you can use the vinegar
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   , add the sugar, salt, cloves and cinnamon to the water and bring everything to the boil again.
3. During this time you can start peeling the pumpkin and then removing the seeds.
4. You can now cut the pulp into bite-sized cubes or thin strips.


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5. Then add the cubes or strips to the boiling stock and set your hob on medium heat.
6. Let the pumpkin cook in it until it is done. The best way to find out is by trying.
7. Then fill the pumpkin and the brew into the preserving jars and seal them.
8. The filled mason jars can now be stored for several weeks before they are served for consumption.

Prepare the pickled ambercup squash

For example, you can pickle the ambercup squash with chilli and garlic. However, you can also opt for other types of pumpkin for this recipe:

1. When preparing it, start by peeling the pumpkin, removing the seeds and then cutting it into small pieces.
2. Then put the pumpkin in a bowl and stir it together with the sugar. Let the pumpkin now for approx. Soak in it for 3-4 hours.
3. Then you can peel the garlic, core the chili peppers and cut both into small pieces.
4. Bring the vinegar together with the garlic, the chilli peppers and the pepper to the boil and cook the finely chopped pumpkin with the sugar in it.
5. However, the pumpkin should cook in it for at least 20 minutes so that it can absorb the full aroma of the brew.
6. Then put the pumpkin with the stock in the mason jars and close them directly.

After approx. You can consume the canned pumpkin for 4 weeks, because then it has developed its full taste.