Sweet and Sour Pickled Pumpkin
Sweet and sour pickled pumpkin - Tastes great with roasted meats
Healthy, because
Even smarter
Nutritional values
Potassium gently detoxifies the body - a lot of it is in Pumpkin. In addition, the vitamin E from it gives us a beautiful complexion and tightens the skin. The essential oils from the spices provide a good feeling in the stomach, soothe digestive problems and also bring a great aroma to the glass.
Sweet and sour pickled pumpkin should be refrigerated for at least two days before consumption. Well stored, it can be kept for a few months.
(Percentage of daily recommendation)
| Calorie | 32 cal. | (2 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 211 mg | (5 %) | ||
| Calcium | 12 mg | (1 %) | ||
| Magnesium | 6 mg | (2 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 22 ozs Hokkaido pumpkin
- 7 ¼ ozs apple cider vinegar
- 7 ¼ ozs Apple juice
- 1 Tbsp lemon juice
- 4 cloves
- 2 Star anise
- 2 green cardamom pods
- 1 Tbsp red Pepper berries
- 2 Tbsps sugar
- 1 tsp salt
Kitchen utensils
Preparation steps
Clean the pumpkin, wash, remove the core and cut the flesh into small pieces.
Put in a pot together with apple cider vinegar, apple juice, lemon juice, cloves, star anise, cardamom, pepper berries, sugar and salt, bring to a boil and cook everything over low heat for about 10 minutes until al dente.
Pour pumpkin pieces along with the hot broth into 2 sterile mason jars, making sure that the spices are evenly distributed. Immediately close the jars and leave to cool.
