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🍽️ Spicy Pickled Pumpkin with Garlic

224 kcal · 30 min · 4 servings

Ingredients

• 1 kg pumpkin flesh (e.g. butternut squash)
• 2 garlic cloves
• 2 shallots
• 400 ml white wine vinegar
• 6 clove buds
• 2 chili peppers
• 1 bay leaf
• 100 g raw cane sugar
• sea salt

Instructions

1. 1. Fill a large pot with water and bring it to a boil.
2. 2. Place the jars and lids in the boiling water for ten minutes to sterilize them.
3. 3. Carefully remove the jars from the water.
4. 4. Place the jars upside down on clean kitchen towels to let them cool.
5. 5. Cut the pumpkin into bite-sized cubes.
6. 6. Put the pumpkin cubes into a pot.
7. 7. Peel the garlic and shallots.
8. 8. Slice the garlic.
9. 9. Halve the shallots.
10. 10. Add the garlic and shallots to the pot with the pumpkin.
11. 11. Add vinegar, 200 milliliters of water, cloves, chili, bay leaves, and sugar to the pot.
12. 12. Season the mixture with salt.
13. 13. Bring the liquid to a boil.
14. 14. Pour the boiling liquid over the pumpkin cubes.
15. 15. Bring the mixture to a boil again.
16. 16. Reduce the heat and let the pumpkin simmer on low heat.
17. 17. Cook the pumpkin for about 15 minutes until it is tender.
18. 18. Remove the pot from the heat.
19. 19. Remove the pumpkin cubes with a slotted spoon.
20. 20. Distribute the pumpkin cubes evenly among the prepared jars.
21. 21. Bring the liquid in the pot to a boil again.
22. 22. Pour the boiling liquid over the pumpkin cubes in the jars.
23. 23. Make sure the cubes are completely covered with liquid.
24. 24. Seal the jars tightly immediately.
25. 25. Let the jars cool down.

Nutrition per serving

• kcal: 224
• Protein: 4 g · Fett/Fat: 0 g · Carbs: 49 g