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–+ servings
Servings: 1 glass

Pickled Pumpkin

Author: Per Asmussen
Keyword: Fall, Pickling, Pumpkin, raw pickling, Sides, Vegetables
Prep Time: 2 hours 5 minutes
Cook Time: 2 minutes
Metric - US Customary

Ingredients

  • 300 gram Pumpkin preferably hokkaido
  • 16 gram Coarse salt
  • 165 gram Vinegar malt vinegar
  • 50 gram Sugar
  • 2 gram Chili Flakes dried
  • 2 gram Mustard Seeds
  • 2 gram Peppercorns

Instructions

    1. Scald your preserving jar. You may optionally rinse the jar with Atamon. My preserving jar holds 0.5 liters.
    2. Peel your pumpkin with a knife.
    3. Scoop out the seeds and fibrous flesh. You can simply use a tablespoon for this.
    4. Discard the fibrous flesh, but feel free to save the seeds to make your own roasted pumpkin seeds.
    5. Now slice the pumpkin on a mandoline slicer to a couple of millimeters thick.
    6. Sprinkle the thin pumpkin slices with coarse salt and mix everything with your hands to distribute the salt evenly.
    7. Refrigerate the salted pumpkin slices for 2 hours.
    8. Afterward, remove the pumpkin slices from the refrigerator and place them in a sieve.
    9. Hold the sieve under the tap and rinse the pumpkin thoroughly with water. Continue until the salt has been rinsed out of the pumpkin.
    10. Let the pumpkin sit in the sieve and drain for a few minutes.
    11. Once the pumpkin slices have dried a bit, transfer them to the scalded jar.
    12. Pour vinegar, sugar, chili flakes, mustard seeds, and peppercorns into a saucepan.
    13. Heat it on the stove and let the sugar melt.Pickled Pumpkin
    14. Once the sugar has melted, the brine is ready to use and is poured over the pumpkin slices in the jar.
    15. Immediately put the lid on the jar and close it tightly.
    16. Let the jar sit at room temperature for a minimum of 7 days and preferably 10 - 12 days.
  • After this, your homemade pickled pumpkins are ready to use! Once you have opened the jar, it must be stored in the refrigerator.

Notes