Preserves Pickled Pumpkin October 21, 2017 During one of the Rooftop Table supperclub seasons, I got fascinated by pickling. I pickled everything, from melon to cucumber and from apple to mustard seeds. It is a great addition to salads and amuches bouche and it looks really pretty too! Pickled Pumpkin Print Recipe Pickled Pumpkin Print Recipe Ingredients 2 parts sugar 2 parts water 2 parts white vinegar (or apple vinegair) 1 butternut pumpkin Instructions Peel the butternut pumpkin and cut into quarters length ways. Cut in even strips of 3 x 3 x 100 mm. Put the strips in a colander and lightly salt them and leave for 20 minutes, to get softer. Make a pickling liquid by mixing all the ingredients for pickling together in a pot, heat it on the stove until the sugar is dissolved. Rinse the butternut pumpkin strips and put it in the warm pickle liquid until cooled. Leave at least 2 hours in the pickling liquid in the pot or in a mason jar. 0 Comments Share: You Might Also Like Goat Cheese Salad with Pickled Pumpkin December 17, 2016 Pesto Genovese May 30, 2015 Candied Kumquats and Kumquat Syrup March 29, 2015 No Comments Leave a Reply Cancel Reply Name * Email * Website This site uses Akismet to reduce spam. Learn how your comment data is processed.