Rating: 3.33 / 5.00 (6 Votes)

Total time: 45 min



scrape out the soft flesh. Cut the pumpkin halves into strips about 3 cm wide, remove the flesh from the glass skins and cut into cubes.

Bring sugar and vinegar to a boil. Layer the pumpkin cubes in combination with the spices in prepared jars and sprinkle with the salt. Place the filled jars in a container of tap water so that they do not crack when the boiling hot vinegar is poured over the pumpkin.

Then seal the jars.

The following day, pour off the vinegar again, bring to the boil again and pour over the pumpkin again. If the pumpkin cubes are not covered, add an appropriate mass of boiling tap water. After two weeks, this process is repeated as before.

The pumpkin min. 2 months to infuse. Keep in a cool and dark place.

Shelf life: 5 months As a gift, wrap the jars in green glossy paper and attach a small box with serving suggestions: Serve with boiled or stewed dark meats or roast game, or as an accompaniment to meat and cheese, fondue, raclette fondue and cold platters.

Variation Likewise ditto honeydew melons can be pickled bitingly sour.

Allspice seeds can be replaced with cloves. A shot of high-proof liquor such as gin or possibly vodka give the melons an additional piquant note. Melons pickled in this way can be dressed ditto with crème fraîche or possibly semi-stiff, very orde

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