Pickled Nutmeg Pumpkin

For the pickled nutmeg pumpkin, cut the pumpkin flesh into approx. 2 x 2 cm cubes. Peel and finely chop the garlic, deseed the chili pepper and cut into very fine rings.

In a saucepan, bring balsamic vinegar, wine, garlic, chili and all spices to a boil. Add the squash cubes and cook until al dente. Lift out with a perforated ladle and pour into prepared twist-off jars. Divide the broth among the jars – the squash pieces must be completely covered. Drizzle a few drops of alcohol over the top, light and seal tightly. Place on a tea towel with the lid down and let cool. Store the jars with the pickled nutmeg pumpkin in a cool, dark place.

Preparation Tip:

In this recipe for pickled nutmeg pumpkin, you can also add to the broth coriander seeds, allspice and a small piece of cinnamon stick. Instead of sugar, you can also use honey. Allow to infuse for approx. 1 week before tasting for the first time.

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