Pumpkin pickle
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight salting
- More effort
- Makes 3 x 400g jars
Ingredients
- 850g pumpkin or squash (600g prepared weight), peeled and chopped into 1cm pieces
- 1 large onion, chopped
- 2 eating apples, cored, peeled and chopped into 1cm pieces
- 2 tsp black mustard seeds
- 2 tsp coriander seeds
- 2 tsp nigella seeds
- 200g caster sugar
- 450ml cider vinegar
- 2 bay leaves
- 1½ tsp turmeric
- 2 tbsp plain flour
- thumb-sized piece of ginger, peeled and cut into thin slices
- 1 green or red chilli, finely chopped
Method
- STEP 1
Put the prepared pumpkin in a bowl and sprinkle over 2 tbsp sea salt. Toss well, cover and leave at room temperature for 24 hrs.
- STEP 2
Sterilise your jars before you start (see tip, below). Drain and rinse the pumpkin, then tip into a large pan. Add the onion, apple pieces, mustard, coriander and nigella seeds, the sugar, vinegar and bay leaves. Pour 200ml water over everything, then put on a medium heat and bring to a simmer. Put a lid on the pan, leaving a gap for steam to escape, turn the heat up to medium-high and cook for 8 mins.
- STEP 3
Use a cup to scoop out some liquid from the pan and mix 50ml with the turmeric and flour in a small bowl to make a smooth paste. Add a little more of the liquid, mixing well to remove any lumps, until the paste becomes runny, then pour into the pan, and add the ginger and chilli. Simmer for another 5 mins, uncovered, stirring until thickened and the squash has softened but still retains some bite.
- STEP 4
Carefully fill your sterilised jars with the pickle while it’s still hot, pressing the chunks of squash down into the liquid to expel air pockets, then pop on the lid. Will keep in a cool, dark place for up to a year. Once opened, store in the fridge and eat within a month. Best served after being left to mature for a month or more, but can be eaten straightaway.
