Pickled Pumpkin with Garlic and Shallots
In autumn there is an abundance of pumpkin - pickling is then the optimal utilization! In addition, the vegetables provide plenty of vitamins, minerals and secondary plant substances, such as carotenoids. The best known representative is probably beta-carotene, which is able to intercept cell-damaging free radicals.
Peel the pumpkin and cut into bite-size cubes. Peel the garlic and the shallots. Slice the garlic and halve the shallots and place in a saucepan.
Figure 3 is step 2
Add the vinegar, 200 ml (approximately 7 ounces) of water, cloves, chile, bay leaf and sugar to the pan.