Pickled pumpkin

Do you have pumpkin flesh leftover after carving this year's Halloween pumpkin? Be sure to make pickled pumpkin! Our recipe for pickled pumpkin can be served with game, beef or strong cheese.

approx. 700 g

Rating (4 ratings)


500 g pumpkin flesh, cut into chunks
2 dl vinegar (12%)
4 dl water
Piece of fresh ginger cut into slices measuring roughly 3 x 3 cm
1 cinnamon stick
1 tsp salt
10 cloves
1 star anise
4 dl Dansukker Granulated Sugar


Combine the ingredients for the marinade in a small pan and bring to the boil. Add the pumpkin chunks and simmer for 10 minutes. Remove the pumpkin from the marinade and put it in warm, sterilised jars. Pour the marinade over the pumpkin until it is completely covered. Seal. Store in a cool place. Serve with game, beef or very mature cheese.

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