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!
2 comments:
Please suggest quantities for the sauce; I’ve had three disasters already.
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?
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