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Sweet and sour pickled pumpkin

Sweet and sour

pickled pumpkin

Duration
approx. 60 min.
Effort
Leicht

Ingredients for 4 people

  • For about 6 glasses of 720 ml each:
  • 3 kgPumpkin
  • 1 kgSugar
  • 500 mlKühne Cider Vinegar
  • 250 mlWater
  • 1 SticksCinnamon
  • 18Clove(s)
  • 0.75Vanilla bean(s)
  • 6Small pieces of ginger

Nutritional information

Approx. 963 kcal (4023 kJ) / 10 g protein / 15 g fat / 195 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Products used

Preparation

1. Wash, clean and peel vegetables. Cut courgettes, pepper and onion(s) into bite-size pieces. Put them together with the rest of the ingredients in a large pot (10 litres) and bring to a boil, cook for 4–5 minutes, stirring occasionally.


2. Take the vegetables out of the brine with a skimming ladle and distribute in the jars. Pour the hot brine on top until the contents are fully covered. Close the jars well and heat them for about 25 minutes at at 85° C, then allow to cool.


We recommend leaving the preserved products unopened for at least two weeks to allow the infusion to achieve the best results


*Tip: Preserving in the oven


If you do not have a canning pot, you can also use an oven. Preheat oven to 90° C. Place the closed jars in the drip pan of the oven, fill the drip pan with hot water (85–90° C) and place in the oven, bake for about 30 min. at 85–90° C and let the jars cool slowly.*


1. Wash, clean and peel vegetables. Cut courgettes, pepper and onion(s) into bite-size pieces. Put them together with the rest of the ingredients in a large pot (10 litres) and bring to a boil, cook for 4–5 minutes, stirring occasionally.


2. Take the vegetables out of the brine with a skimming ladle and distribute in the jars. Pour the hot brine on top until the contents are fully covered. Close the jars well and heat them for about 25 minutes at at 85° C, then allow to cool.


We recommend leaving the preserved products unopened for at least two weeks to allow the infusion to achieve the best results


*Tip: Preserving in the oven


If you do not have a canning pot, you can also use an oven. Preheat oven to 90° C. Place the closed jars in the drip pan of the oven, fill the drip pan with hot water (85–90° C) and place in the oven, bake for about 30 min. at 85–90° C and let the jars cool slowly.*