Preserved Ginger Lemon Pumpkin

Eingemachter Kürbis

Summer is over and the very hot days are sadly gone but that also means that pumpkins are back and of course Preserved Ginger Lemon Pumpkin. They pop out everywhere on the supermarkets. Especially my girlfriend has always had hard times waiting for the orange beauty because she really loves it. But those pumpkins are not only beautifull and tasty they do also have a lot of beta carotin thats good for your immune system and your eyes. I found that recipe in an old cook book of my grandma and changed it a bit to get a modern classic recipe. If you work clean and sterile the pumpkin should keep fresh for a long time in cellar.  IMG_0785 

Preserved Ginger Lemon Pumpkin
Yields: 4 Glasses à 250ml
Vorbereitungszeit
30 min
Kochzeit
1 min
Gesamtzeit
1 hr 30 min
Vorbereitungszeit
30 min
Kochzeit
1 min
Gesamtzeit
1 hr 30 min
Zutaten
  1. 1Kg Hokaido Pumpkin
  2. 300ml Vinegar
  3. 300ml Water
  4. 30g Ginger
  5. 1 Lemon, organic, natural
  6. 1 Bayleaf, dried
  7. 1 Teapoon Junipers, dried
  8. 1 Teaspoon Mustard Seeds
  9. 1/2 Teaspoon Cloves, dreid
  10. 300g Sugar
Zubereitung
  1. peel the Pumpkin and cut it into 1cm cubes
  2. squeeze the lemon and rasp the skin, the ginger should be cut into thin slices
  3. boil up the vinegar, water lemonjuice and lemonskin with the sugar, ginger and spices
  4. cook the pumpin in the stock as long as it gets transluscent and give it to the glasses
  5. give in the stock and lock the glasses with rubberbands.
  6. now you have to preserve the glasses either in a special pot or at 200°C in a baking dish filled with hot water in the oven for around 60 minutes.
Notizen
  1. This Recipe is also perfect for mixed pickles, you just mix up the pumpkin with zucchini, cucumber, onions or carrots and of course vary the cooking time.
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