This is a slightly easier less time consuming version of the one my mother knew as a child. The original method called for the pumpkin to be cooked and then steeped over night, then to remove the pieces and cook the liquid into a thick syrup before bottling it.
1kg pumpkin cut into smaller cubes. (I have used various types of pumpkins and butternut. As a rule though if the flesh is more orange than yellow it should work well)
750ml white vinegar
1l water
1kg sugar (white or brown)
15 cloves
2 tablespoons ground ginger
10 peppercorns
2 tablespoons salt
In a large pot bring vinegar, water, sugar, and spices to a boil. Add the pumpkin cubes and bring to the boil. Simmer for approximately 10- 15minutes till the pumpkin has just lost the crisp rawness. Remove the pieces with a
slotted spoon into prepared bottling jars. Pour hot pickling liquid over the pieces and seal jars. Leave to 'mature' in a dark cool space for a minimum of 2 weeks before eating.
Whilst these are delicious on their own I find them even better in a salad that needs a little 'excitement' added to the flavour, or even as an accompaniment to cheese as part of cheese board.
1kg pumpkin cut into smaller cubes. (I have used various types of pumpkins and butternut. As a rule though if the flesh is more orange than yellow it should work well)
750ml white vinegar
1l water
1kg sugar (white or brown)
15 cloves
2 tablespoons ground ginger
10 peppercorns
2 tablespoons salt
In a large pot bring vinegar, water, sugar, and spices to a boil. Add the pumpkin cubes and bring to the boil. Simmer for approximately 10- 15minutes till the pumpkin has just lost the crisp rawness. Remove the pieces with a
slotted spoon into prepared bottling jars. Pour hot pickling liquid over the pieces and seal jars. Leave to 'mature' in a dark cool space for a minimum of 2 weeks before eating.
Whilst these are delicious on their own I find them even better in a salad that needs a little 'excitement' added to the flavour, or even as an accompaniment to cheese as part of cheese board.