Sweet and sour
pickled pumpkin
Ingredients for 4 people
- For about 6 glasses of 720 ml each:
- 3 kgPumpkin
- 1 kgSugar
- 500 mlKühne Apple 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.
The nutritional values given are approximate and should be taken as a guide.
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.*
