This appetizer is popular in Lithuanian and Estonian cuisine. Another name for pickled pumpkin is Estonian pineapple. This appetizer is easy to prepare. It can rightfully be called a lifesaver for any housewife, because in a short time you can prepare an original, bright and tasty dish.
It is necessary
- 700 grams of peeled pumpkin,
- 300 grams of sugar
- 500 ml of water,
- 100 ml vinegar 9%,
- 8 cloves,
- 4 allspice peas,
- 2 slices of ginger root
- 2 pinches of nutmeg
- cinnamon stick.
Instructions
Step 1
Cut the pumpkin into cubes about two by two centimeters and transfer to a large bowl.
Step 2
Dissolve 300 grams of sugar in half a liter of water. Add 100 ml of vinegar. Pour the pumpkin with the resulting sugar marinade and put in the refrigerator for 7-10 hours.
Step 3
Put the pickled pumpkin in a saucepan, add cloves, allspice peas, 2 small slices of ginger, a few pinches of nutmeg and a cinnamon stick. Put the saucepan with pumpkin and spices over medium heat, bring to a boil. As soon as the pumpkin comes to a boil, reduce the heat and continue simmering for about 10-12 minutes. The pumpkin should be soft and pierce easily with a fork. Make sure that the pumpkin does not boil over, we need elastic pieces.
Step 4
Remove the pan with the finished pumpkin slices from the heat and leave it alone for half an hour. We remove the spices, and transfer the pumpkin to the jar with a lid. We leave the pumpkin until it cools completely, after which we put it in the refrigerator.
Step 5
If you want to save the pickled pumpkin for the winter, then put it in a prepared sterile jar, fill it with hot marinade and roll up the lid. Store in the same way as the rest of the workpieces.
