Pickled pumpkin

Chef Christian recommends a great recipe for the first days of fall. Pumpkin is not only a great autumn vegetable for soups, but is also ideal for pickling. This preserves it and makes it a great accompaniment to various poultry or fish dishes in the cold season. Pickled pumpkin is also very tasty as a vegetarian raw vegetable dish.

The following ingredients are required:

500 g Hokkaido pumpkin

500 ml balsamic vinegar bianco

500 g honey

2 cinnamon sticks

2 star anise

4 capsules cardamom

This is how it is done:

Slice the pumpkin into thin strips or, if you prefer, cut into small cubes. For the stock, mix all the ingredients together and simmer gently until the vinegar has reduced slightly. Then pour the stock over the fine pumpkin strips and leave to infuse for at least 24 hours. Then remove the cinnamon sticks, star anise and cardamom pods and fill the pickled pumpkin into sterile screw-top jars (it is best to boil the screw-top jars for a few minutes) together with the stock. The pickled pumpkin will keep for several months if the jars are stored in a cool place.

Good to know… how does pumpkin affect the body?

Pumpkin flesh has a laxative, draining, calming, restorative and immune-boosting effect. Pumpkin is effective for stomach and intestinal diseases as well as heart and kidney problems. The healing effect is based on the high potassium and magnesium content, which helps to remineralize the body. Sounds perfect… Enjoy your meal!