Spiced Pickled Pumpkin Recipes

PICKLED PUMPKIN

Steps:

• Place the vinegar, water and sugar in a large saucepan. Cook, stirring, over a low heat until the sugar has dissolved.
• Add the cinnamon, peppercorns, salt, allspice berries and chili and bring to the boil.
• Add the pumpkin flesh and bring to the boil once more.
• Reduce the heat and simmer the pumpkin gently until cooked through, around 30 minutes.
• Using a slotted spoon place the pumpkin in warm, sterile jars, dividing the spices evenly.
• Bring the remaining cooking liquor to the boil and cook briskly until reduced and thickened into a syrup.
• Pour the syrup over the pumpkin, allow to cool and seal.

SPICED PICKLED PUMPKIN

Steps:

• Place pumpkin in a kettle.
• In another pot, add vinegar to sugar and heat to the boiling point.
• Tie the spices in cheesecloth and add to vinegar/sugar mixture.
• Boil 5 minutes; pour over pumpkin cubes.
• Cook the pumpkin in the syrup until just tender.
• Place in sterilized jars and seal at once.

PICKLED PUMPKIN

Steps:

• Thoroughly wash a 2-quart preserving jar with a fresh rubber gasket seal, and boil the jar for 10 minutes (without the gasket) to sterilize it. Place the cubed pumpkin in the jar and fit the gasket in place.
• In a large saucepan, combine the vinegar, water, ginger, salt, cloves, and peppercorns. Over low heat, stir the mixture with a wooden spoon until the sugar has dissolved, then increase the heat and bring the mixture to a boil.
• Reduce the heat and simmer for 5 minutes, then pour the hot liquid over the pumpkin in the jar. Immediately seal the jar and let it cool to room temperature, then refrigerate for 1 week before using. Once unsealed, the pickled pumpkin will keep for 2 to 3 weeks in the refrigerator.

INDIAN LAMB WITH SPICED PUMPKIN PICKLE

Steps:

• To make the pickle, cook the squash in boiling water for 6-10 mins until just tender but not falling apart. Drain gently.
• Heat the oil in a pan and fry the onions, ginger and chilli for 10-12 mins until soft. Add the mustard seeds, ground coriander and turmeric for 1 min. Stir in the cornflour, then the sugar, then gradually stir in the vinegar. Simmer for 6-8 mins until thickened. Gently stir in the squash until just hot, then divide between 2 hot, sterilised jars and cover. Cool completely. The pickle can be eaten straight away or left in the fridge, unopened, for up to 1 month.
• Put the lamb into a dish. Mix together the yogurt, ground coriander, turmeric, nearly all the chopped coriander, the lemon zest and juice and marinate for 1 hr or up to 1 day.
• Griddle or pan-fry the lamb for 1-2 mins on each side until cooked to your liking, then scatter over the remaining coriander and eat with spoonfuls of pickle and naan.