Pickled Pumpkin
4 servings
30 minutes
Marinated pumpkin is a bright and aromatic delicacy of Estonian cuisine, combining the sweetness of pumpkin with the spicy tang of the marinade. Thanks to the blend of vinegar, sugar, cinnamon, and cloves, it acquires a rich flavor where sweet and spicy notes intertwine harmoniously. This recipe is rooted in canning traditions, allowing enjoyment of pumpkin's taste even in winter. Marinated pumpkin is served as an independent appetizer or used as an accompaniment to meat dishes, adding zest to them. It can be added to salads or served with cheeses, creating a contrast between the creaminess of dairy products and the rich flavor of the marinade. This recipe is an ideal way to reveal a new taste of a familiar vegetable and surprise guests with an unusual treat.
1
Peel the pumpkin and cut it into 2x2 cm cubes.
- Pumpkin: 1 kg
2
Boil water and add vinegar, pour the marinade over the pumpkin and let it sit for a day.
- Water: 1 glass
- Vinegar essence 30%: 3 tablespoons
- Pumpkin: 1 kg
3
The next day, strain the pumpkin, pour the marinade into a pot, and add sugar.
- Pumpkin: 1 kg
- Sugar: 1 glass
4
Boil the marinade with added cinnamon and cloves (spices tied in cheesecloth).
- Cinnamon sticks: 1 piece
- Cloves: 10 pieces
5
Once it boils, add the pumpkin and immediately turn it off, preventing the pumpkin from boiling.
- Pumpkin: 1 kg
6
Put in sterilized jars and seal.
