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....
Ingredients
Olive
oil
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
bay leaf
Preparation method
.
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.......
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