Pickled Pumpkin

    40 minutes

    This is a tasty addition to lunch or great as a snack at social gatherings. It is just as tasty in winter as it is throughout the rest of the year.

    5 people made this

    Makes: 6 half litre jars

    • 1 medium pumpkin
    • 600ml water
    • 200ml vinegar
    • several cloves, according to taste
    • 1 teaspoon cinnamon
    • 200g sugar

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Clean, peel, remove seeds and fibers from the pumpkin then cut into cubes.
    2. In a fairly large saucepan add the water, vinegar, cloves, cinnamon and sugar then bring to the boil. Add the pumpkin then cook on a low heat for about 10 minutes. Remove cloves.
    3. Fill jars making sure the pumpkin is covered by the liquid. Close and pasteurized for approximately 10 minutes.
    4. To Pasteurized: place the filled jars in a big saucepan on a cloth, add water to 3/4 of the height of the jars and on low heat boil for 10 minutes.

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