Monday, June 25, 2012

Perfectly Pickled Pumpkin from the Patch

Thanks to River Cottage Winter series on television last week, I found a new way to use some of the many pumpkins I harvested this year. I used a couple of butternut pumpkins, chopped them into cubes and then blanched them for a couple of minutes.

The cubes were then packed into a couple of jars.

The pickling liquid was made from a blended mix of onion, garlic, oil, lemon zest and juice and a little bit of chilli. This blend was cooked over medium heat with turmeric, peppercorns, mustard powder, salt, sugar, vinegar and more lemon juice for 5 minutes........then pour over the cubes. That's it.
Tasted it yesterday at lunch and it was pretty tasty. No excuses to let excess pumpkins go to waste anymore!


Anonymous said...

Please suggest quantities for the sauce; I’ve had three disasters already.

The Preserving Patch said...

This is the recipe I used I think but it was a long time ago.
Blanch cube sized pieces of pumpkin for 1 minute and put in jar.
Blend 2 chillies 2 onions, 10 cloves of garlic, juice and zest of 4 lemons with 500ml oil. Cook paste over medium heat with 5tsp turmeric, 5 tsp peppercorns, 500 ml lemon juice, 5 tsp mustard powder, 5 Tbsp salt for 5 mins. Mix in 5 cups sugar and 1 litre white vinegar.
Pour hot liquid ofpver pumpkins and seal.
It sounds like a lot of sugar to me but may be necessary for it to keep for a while. I think I only made it a couple of times.
Hope that helps?