Wow what an amazing harvest and product day!
We must have had about 30 pumpkins and squashes so what to do? This coupled with plenty of onions and chillis made for Pumpkin pickles today.
Dieters Mum is over from Austria and she has brought with her a special recipie book dedicated to Pumpkins....
1 large onion finely chopped
4 garlic cloves, crushed
400g/14oz pumkin peeled and cubed
2 tbsp mixed spice
150g organic unrefined brown sugar
200ml/7fl oz cider vinegar
sea salt & freshly ground black pepper
handful fresh rosemary, sage, chives, oregano chopped
. Heat the oil in a frying pan and gently fry the onion and garlic until translucent.
. Meanwhile blanch the pumpkin in boiling water for about five minutes until it's slightly soft. Plunge into iced water to cool, then drain.
. Add the cubed pumpkin to the softened onion together with the spice and stir well.
. Once the pumpkin has heated through, add the sugar, vinegar and salt and freshly ground black pepper and bring to the boil.
. Simmer for at least 40 minutes, until the pumpkin is really soft and the sugar and vinegar are thickened.
Adjust the seasoning if necessary, stir in the all the herbs.
Put into Jars.
Sit down and eat strudel with tea.......