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A non-trivial recipe pickled pumpkin "Estonian pineapple"
Bashny.Net
In the Estonian pickled pumpkin is very popular, it is jokingly referred to as "Estonian pineapple." Served on Christmas day for meat dishes.
Composition
Cooking
Source: p-i-l-a-r.livejournal.com/30630.html
Composition
- pumpkin 2 kg
- water 1 liter
- salt 1 teaspoon
- 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
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