Pickled pumpkin

Makes 6 x 490ml jars

Ingredients

750ml white wine vinegar

500ml water

100g caster sugar

½ cinnamon stick

10 black peppercorns

10 allspice berries

1 tsp dried chilli flakes

1 tsp herb sea salt

750-800g pumpkin or butternut squash flesh, deseeded and cut into 2.5cm cubes

6 bay leaves
Method
  1. Put the vinegar, water and sugar into a large saucepan. Heat gently, stirring well until the sugar has dissolved. Add the cinnamon, peppercorns, allspice, chilli flakes and herb sea salt and bring to the boil.
  2. Add the pumpkin or butternut squash and bring back to the boil. Reduce the heat, cover and simmer gently for 30-40 minutes, or until tender.
  3. Spoon the pumpkin or squash into sterilised jars, distributing the spices evenly.
  4. Boil the remaining liquid for 5 minutes and carefully ladle into the jars. Place a bay leaf in each, seal and label.
 
Tip: Leave the pickled pumpkin for 1 week for the flavours to develop. Unopened, it will keep for 6 months in a cool, dark place. Once opened, store in the fridge and use within 2 weeks.
 
Cook’s note: Serve with salads, cheese and cold meats, especially bacon and gammon.
 
Recipe and image courtesy of www.lakeland.co.uk
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