Sicilian pickled pumpkin in olive oil recipe

Sicilian Pickled Pumpkin in Olive Oil recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Sicilian pickled pumpkin in olive oil recipe, recipe Rating: 4.5
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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