In the Estonian pickled pumpkin is very popular, it is jokingly referred to as "Estonian pineapple." Served on Christmas day for meat dishes.
Composition- pumpkin 2 kg
- water 1 liter
- salt 1 teaspoon
marinade:- water 1 liter
- Apple cider vinegar or wine -100 ml
- sugar 100-200 g
- allspice 10 grains
- 10 clove buds
- cinnamon 1 stick
- ginger 2cm piece (pinch dry )
- nutmeg pinch
Cooking
- Pumpkin cut into cubes or strips. Folded into a saucepan and cover with salted water, leaving until the next day.
- Boil marinade water with sugar, add spices, cook for 5 minutes, then remove spices and add the vinegar.
- Pumpkin slices drain in a colander, allowing to drain off salted water, cover with marinade and cook for 5-10 minutes.
- Then the pumpkin spread along the banks, pour the hot marinade and roll
- Ginger can be used fresh, a small piece should be to grate or chop. published
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Source: p-i-l-a-r.livejournal.com/30630.html