Pickled pumpkin

Pickled pumpkin

Total: 40 Min. | Active: 40 Min.
vegan, lactose-free, gluten-free, healthy and balanced, Low Carb
Nutritional value / glass: 145 kcal
, Fat: 1 g
, Carbohydrate: 20 g
, Protein: 3 g

Ingredients

2 glasses

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

700g squash (yields approx. 600 g)
2 onions
2 garlic cloves
salted water, boiling
1 red chilli
1tsp black pepper
4dl white wine vinegar
1dl water
2tsp salt
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How it's done

Peel the squash, remove the seeds, cut into approx. 1 cm cubes. Slice the onions and garlic. Place everything in a pan of salted water and bring to the boil, cook for approx. 4 mins., drain well, fill the sterilized jars to just below the rim. Halve the chilli lengthwise, remove the seeds, bring to the boil with the peppercorns, vinegar, water and salt, pour the boiling hot liquid over the squash to just below the rim. Seal the jars immediately, allow to cool on a towel.

Good to know
That fits: Raclette.

How-tos

Peeling garlic

Peeling garlic

Peeling and cutting a pumpkin

Peeling and cutting a pumpkin

Deseeding and cutting chilli peppers

Deseeding and cutting chilli peppers

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