For the pickled pumpkin with shallots, chili and mustard, first mix the pumpkin cubes with the finely diced shallots and 1 tsp salt. Leave to marinate overnight in the refrigerator.
The next day, make a broth with the remaining ingredients and water. Put the drained pumpkin cubes in a jar and pour the hot broth over them. Close the jar tightly. Put it on a baking tray, fill it up with water and cook the pickled pumpkin with shallots, chili and mustard in the oven at 100 °C for about 30 minutes.
Preparation Tip:
The recipe for pickled pumpkin with shallots, chili and mustard is enough for 1 jar of 300 ml.
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