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Pickled pumpkins

Ingredients

For 2 1-liter jars

  • Pumpkin
  • 1.5 l water
  • 600 g sugar
  • 3–4 quince
  • ½ glass cranberries

Preparation video

Make the pickle syrup by boiling the water and sugar together. Toss some cranberries and half of the quince into a sterile jar, then diced pumpkin so it fills the jar halfway. Put the rest of the quince, some more cranberries and pumpkin, and then cranberries on top, until the jar is nearly full. Pour the syrup on top and pasteurize at 85 C for 12 minutes. Seal. When cooled, store in fridge or basement.


Pickled pumpkins

Preparation

Moderate 1h 30min

Make the pickle syrup by boiling the water and sugar together. Toss some cranberries and half of the quince into a sterile jar, then diced pumpkin so it fills the jar halfway. Put the rest of the quince, some more cranberries and pumpkin, and then cranberries on top, until the jar is nearly full. Pour the syrup on top and pasteurize at 85 C for 12 minutes. Seal. When cooled, store in fridge or basement.


Pickled pumpkins

Pickled pumpkins
1h 30min Moderate

Ingredients

For 2 1-liter jars

  • Pumpkin
  • 1.5 l water
  • 600 g sugar
  • 3–4 quince
  • ½ glass cranberries

Preparation

Make the pickle syrup by boiling the water and sugar together. Toss some cranberries and half of the quince into a sterile jar, then diced pumpkin so it fills the jar halfway. Put the rest of the quince, some more cranberries and pumpkin, and then cranberries on top, until the jar is nearly full. Pour the syrup on top and pasteurize at 85 C for 12 minutes. Seal. When cooled, store in fridge or basement.