Pickled Pumpkin with Fresh Herbs
Pumpkins can be pickled in many different ways: Sweet with vanilla, spicy with chili and ginger, or completely classic like cucumber pickles. If you crave an alternative to the familiar varieties, the herb-pickled ones are just perfect.
Equipment
- Cutting Board
- Knife
- Bowl
- Pot
Ingredients
- 500 gram Pumpkin
- 12 gram Salt
- 1/4 l Vinegar
- 150 gram Sugar
- 18 gram Mustard Grain
- Spices e.g., peppercorns, thyme, lemon thyme, dill flowers, bronze fennel, bay leaves
Instructions
- You should set aside 2 days for the pickling, as the pumpkins must first soak in a brine.
Day 1
- Peel the pumpkin, halve it, and remove the seeds in the center.Then cut it into strips or bite-sized pieces.Place the pieces in a bowl, sprinkle with salt, and mix well so all the pieces are salted.Cover the bowl and place it in the refrigerator for at least 8 hours.
Day 2
- Drain the liquid that has been drawn out, and then rinse the pieces in cold water.Let them drain while you make the brine.Put vinegar and sugar in a pot and boil until the sugar is dissolved. Then add mustard seeds and fresh herbs.Now place the drained pumpkin pieces in clean, sterilized jars and carefully pour the brine over them.Seal the jars immediately.The jars should be stored in a dark and cool place to achieve the longest shelf life. Under the right conditions, they can last for several months. Open jars will stay fresh in the refrigerator for up to 14 days.