Homemade Pumpkin Pickles with Vinegar and Herbs
Ingredients
- 320g raw pumpkin flesh
- 2 garlic cloves
- 4 bay leaves
- 1 rosemary sprig
- 15 pink pepper kernel
- 1 chili pepper
- 200mL Apple cider Vinegar
- 100mL Rice vinegar
- 90g sugar
- 1 tsp salt
Preparation
Cut the pumpkin flesh into small dices and put them in a clean jar.
Add the bay leaves, chili, rosemary, and pepper on top.
In a saucepan, boil the vinegars with the sugar and salt until they are dissolved.
Pour the liquid into the jar.
Let cool down for 4 hours.
Close the jar and keep in the fridge.
Start to eat after 24 hours of pickling.