Sweet-sour pumpkins
The best thing about sweet-sour pumpkin is that it’s so versatile: What I love most about this dish is its chameleon-like quality – serve it warm alongside your Thanksgiving turkey, at room temperature on a holiday appetizer board, or chilled as a unique addition to winter salads. The sweet-sour preparation also means it keeps beautifully in the fridge, making it perfect for busy weeknight meals or advance holiday preparations.
Ingredients
- 2 kg pumpkin net weight
- 1 litre apple vinegar
- 1 kg sugar
- peel of one lemon
- 1 stick of cinammon
- 1 tbsp whole cloves
Instructions
- Chop the firm flesh of ripe but not overripe pumpkins into cubes of a 1.5 cm (3/4 inch)
- Put vinegar, sugar, lemon peel and spices into a pot and bring it to a boil.
- Cook the pumpkin cubes in several portions until they are glassy through and through. This takes some time, about 20 – 30 minutes, depending on the size of the cubes. Make sure they are really cooked through, otherwise the preserve won’t last.
- When the pumpkins are well cooked, put them out with a slotted spoon and put them into the jars.
- Let the liquid boil for 5 minutes. Remove the lemon peel and pour the boiling-hot juice into the jars so that the pumpkin cubes are under the brim. Immediately tight-seal the lids.
- Stored in a cool and dark place, sweet-sour pumpkin will last at least for one year.