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Pickled squash
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 61
  • Fat about 0g
  • Carbohydrates about 13g
  • Protein about 1g
This is needed
This is needed for 1500 g
  • 150 g cane sugar
  • 1 red chilli pepper, deseeded, cut into rings
  • 5 dl water
  • 5 dl apple vinegar
  • 1 tbsp fennel seeds
  • 2 cinnamon stick
  • 3 cloves
  • 0.5 tsp turmeric
  • 1 tsp salt
  • 800 g squash (e.g. Hokkaido with the skin on), cut into approx. 1 cm slices
  • For 3 preserving jars of each approx. 5 dl, rinsed with hot water
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And that's how it's done
And that's how it's done
Pour the vinegar into a pan along with all the other ingredients up to and including the salt, bring to the boil while stirring occasionally. Add the squash, cover and simmer over a medium heat for approx. 20 mins. until just soft. Remove the squash with a slotted spoon, transfer to the prepared jars.
To pickle
Bring the pickling liquid to the boil once again, pour the boiling hot liquid over the squash to cover. Seal the jars immediately, leave to cool on a towel.