Spiced pickled pumpkin

Name: Spiced pickled pumpkin (Im Essig-Gewürzfond marinierter Kürbis)
Cuisine: German
Ingredients: 300 ml/½ pint/1¼ cups water; 300 ml/½ pint/1¼ cups white wine vinegar; 300 g/11 oz/1½ cups sugar; 2 bay leaves; 2 allspice berries; 1 cinnamon stick; 2 star anise; 1 clove; 600 g/1 lb 6 oz pumpkin, seeds removed, thinly sliced or cubed; 1 onion, sliced; salt and ground white pepper; salt and ground white pepper; fresh mint or parsley, to garnish; fresh mint or parsley, to garnish

Im Essig-Gewürzfond marinierter Kürbis

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

Pickling vegetables is a traditional way to preserve them; in the past the cellar shelves in every German household would have been well stocked with preserving jars. It is important to make this a couple of days ahead so that the pumpkin has time to marinate and absorb the spicy flavours.

Ingredients

300 ml/½ pint/1¼ cups water
300 ml

Europe
Germany
Vegan
Gluten-free

Method

Put the water and vinegar in a large pan and add the sugar and all the spices. Bring to the boil.
Add the sliced pumpkin and onion and simmer for about 5 minutes until the pumpkin is tender, but still has a little bite. Remove from the heat and se