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🍽️ Pickled Hokkaido Pumpkin

215 kcal · 30 min · 4 servings

Ingredients

• 700 g Hokkaido pumpkin
• 1 chili pepper
• 700 ml apple juice
• 200 ml apple cider vinegar
• 5 clove buds
• 2 small sprigs rosemary
• 2 star anise
• 1 tbsp mustard seeds
• 2 bay leaves
• 200 g sugar

Instructions

1. 1. Wash the Hokkaido pumpkin thoroughly.
2. 2. Cut the pumpkin into quarters and remove the inside with a spoon.
3. 3. Pat the flesh dry with a kitchen towel.
4. 4. Weigh 600 grams of pumpkin (including the skin).
5. 5. Cut the pumpkin into cubes of approx. 2 cm.
6. 6. Halve the chili pepper lengthwise and remove the seeds.
7. 7. Put apple juice, vinegar, cloves, rosemary, star anise, mustard seeds, the chili pepper, and bay leaf in a pot.
8. 8. Bring the liquid to a boil.
9. 9. Add the sugar and stir until it has completely dissolved.
10. 10. Add the pumpkin cubes to the hot liquid.
11. 11. Let the cubes soak in the liquid for 10 to 12 minutes.
12. 12. Pour the pumpkin together with the spices into a sieve.
13. 13. Catch the drained liquid (brine) in a pot.
14. 14. Bring the brine to a boil again.
15. 15. Fill the pumpkin with the spices into two sterile jars.
16. 16. Pour the hot brine over the pumpkin in the jars.
17. 17. Seal the jars tightly.
18. 18. Preheat the oven and set it to 95 degrees.
19. 19. Place the jars in a water bath in the oven.
20. 20. Let the jars process in the oven for 35 minutes.

Nutrition per serving

• kcal: 215
• Protein: 1 g · Fett/Fat: 1 g · Carbs: 53 g