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Pickled sweet & sour squash
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 84
  • Fat about 0g
  • Carbohydrates about 19g
  • Protein about 0g
This is needed
This is needed for 1000 g
Pickling liquid
  • 2.5 dl white wine vinegar
  • 150 g cane sugar
  • 2 dl water
  • 2 garlic clove, sliced
  • 3 bay leaf
  • 3 clove
  • 10 g ginger, cut into slices
  • 2 tsp mustard seeds
  • 1 tsp peppercorns
  • 1 kg squash, cut into cubes
  • 0.5 tsp salt
Tools
  • 2 preserving jars (each approx. 500 ml)
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And that's how it's done
And that's how it's done
Pickling liquid
Mix the vinegar, water and sugar in a pan. Add the garlic, ginger and spices, bring to the boil while stirring. Add the squash, bring to the boil, simmer for approx. 10 mins. Remove the squash with a slotted spoon, place into jars that have been rinsed in hot water. Bring the pickling liquid to the boil once again, fill the jars to just below the rim with the pickling liquid. Seal the jars immediately, leave to cool on a towel.