Sicilian pickled pumpkin in olive oil recipe

Sicilian Pickled Pumpkin in Olive Oil recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
Ingredients
½ kg | pumpkin pulp, in 3cm cubes |
salt | |
1 l | water |
1 liter(s) | vinegar |
5 clove(s) | garlic, crushed |
3 tbsp | mint, chopped, chopped |
olive oil |
Instructions
In a bowl, sprinkle the pumpkin cubes with salt. Cover with a tea towel and leave to stand for 24 hours. Drain.Bring water with vinegar to a boil, add the pumpkin cubes and boil briefly and then strain through a cheesecloth, squeezing out as much liquid as possible.
In a bowl, mix the pumpkin with garlic and mint. Spoon into glasses with screw cap and add olive oil until completely covered. Seal and store in a cool and dark place.
Serve with crusty white bread.
Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 5 min
Resting time:
ca. 1 day
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Sicilian pickled pumpkin in olive oil recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 55 times, 1 visits today)