Pickled pumpkin skin
"Fantastic with blue cheese or cheddar, and sensational served with charcuterie.” – Mike McEnearney.
Recipe note: Begin this recipe 1 week ahead. You’ll need a sterilised jar or jars with total capacity of 1.2L
Ingredients (9)
- Skin from 1 whole kent pumpkin
- 100g fine salt
- 1kg caster sugar
- 600ml white wine vinegar
- 5 cinnamon quills
- 1 tsp toasted ground turmeric
- 1 tsp toasted brown mustard seeds
- 1/2 tsp toasted cumin seeds
- 1/2 tsp toasted cloves
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Cut the pumpkin skin into 1cm x 6cm lengths. Place in a large bowl with the salt and 4 cups (1L) water. Stir until salt dissolves, then stand overnight.
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2.Drain skin and pat dry. Place remaining ingredients in a large saucepan with 600ml water and bring to the boil over high heat. Reduce the heat to medium and simmer for 5 minutes, or until aromatic. Add pumpkin skin and simmer for 10 minutes, or until translucent and just tender when tested with a skewer (see notes).
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3.Fill sterilised jar/s with skin and cover with pickling liquid. Leave for at least 1 week before opening the jar.
Recipe Notes
Sterilising jars: Sterilising jars for pickling is crucial to prevent bacterial contamination and ensure the safety and longevity of your pickled goods. Sterilise glass jars in the dishwasher on the hottest cycle, or alternatively, heat washed, dried jars and metal lids (no seals) in a 120°C/100°C fan-forced oven for 20 minutes. Fill jars while both contents and jar are still hot.
Pumpkin skin: The outer layer of skin does take time to become tender, so don’t rush it. You can alter the texture of the pumpkin skin by cooking it longer for a softer texture, or less for crisper texture. Once open, store pickle in the fridge for up to 1 month.
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