🍽️ Sweet and sour pickled pumpkin

Name: Sweet and sour pickled pumpkin
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g Hokkaido pumpkin; 200 ml apple cider vinegar; 200 ml apple juice; 1 tbsp lemon juice; 4 cloves; 2 star anise; 2 green cardamom pods; 1 tbsp red peppercorns; 2 tbsp sugar (à 20 g); 1 tsp salt

32 kcal · 30 min · 4 servings

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Ingredients

600 g Hokkaido pumpkin
200 ml apple cider vinegar
200 ml apple juice
1 tbsp lemon juice
4 cloves
2 star anise
2 green cardamom pods
1 tbsp red peppercorns
2 tbsp sugar (à 20 g)
1 tsp salt

Instructions

1. Rinse the pumpkin thoroughly under running water.
2. Remove the skin and the seed cavity.
3. Cut the flesh into small, even cubes.
4. Place the pumpkin cubes in a pot along with apple cider vinegar, apple juice, and lemon juice.
5. Add the spices: cloves, star anise, cardamom, peppercorns, sugar, and salt.
6. Bring the mixture to a boil on the stove.
7. Reduce the heat to low and let the pumpkin simmer for about 10 minutes.
8. The pumpkin is ready when it is tender but still has a bite.
9. Fill two sterilized hinged-lid jars with the hot pumpkin pieces and the liquid.
10. Distribute the spices evenly between the jars.
11. Seal the jars tightly immediately.
12. Let the jars cool down completely at room temperature.

Nutrition per serving

kcal: 32
Protein: 1 g · Fett/Fat: 0 g · Carbs: 7 g